The National tribune., 1897-02-11

Hickory-nut candy is always very good, but
particularly in Winter weather. so here is
recipe: Two cups of sugar, half a cup of water,
boil until thick. flavor with vanilla, stir in
one cup Of hickory-nut meats and turn in large
tat DISH When cool mark the squares. Or,
take quart of molasses New Ofleans), let it
boil until you find it il taGying by dropping
little in water to try. Pu. a pinch of soda
In and about tablespoonful Of water; stir
quickly empty in the nuts aud take OF the
fire, stirring constantly. Care must be taken
that the moasscs does not burn after the soda
is put in as it will do this very quickly. A
cup Of graduated sugar and two cups of mo-
lasses may be used. A little vinegar may be
added, if you want it brittle.
s@s
1t is said that Scotch plaid and Roman striped
silk stockings are fashionable. but no woman
who chershes slim ankle and pretty instep
will wear them, and the woman who has not
graceful ankles will not dare wear them. The
plaIds will make the most aristocratic ankle
look as heavy as peasants.
e
Scrapple is famous curious combination OF
pork and cornmeal hailing from Philadelphia,
and said to taste very good to those who like
1t. 1t is made from pigs head or bits of lean
fresh pork. the tongue and part of the
liver. Wash the head and meat and put
into kettle with plenty OF water add salt to
the water. Cook the meat until it is very
tender; then strain through a colauder. Sepa-
rate the bones from the meat. Chop the meat
fine. Return the strained liquid to the kettle,
add the chopped meat season highly with salt.
pepper and herbs. Again place the kettle over
the fire. and when the liquid is at boiling point
add to IL yellow Indian meal. letting it slowly
sift through the fingers, stirring the liquid all
the time. Add meal until the liquid is made
of the consistency of thick mush. Place the
kettle over slow fire and cook from 40 to 80
minutes; then turn the mixture into tins to
cool. Cut it into slices, roll them in meal. and
fry them in hot fat to crisp brown. Serve
hot.
Red hair is still fashionable.
We are promised even greater glory for the
shirt waist.
My Lady Fashionable needs an astonishing
variety OF shoes-patent-leather pointed shoes
for calling; heavy, common-sense boots for
tramping, when she takes her com plexion
walks; rain-proof boots for stormy days;
black and white, pink and blue, and green
dancing slippers, velvet bootees or carriage
shoes, furlined aud ample enough to slip easily
over the dancing shoes and tie up warmly
about the ankles; mules-a slipper consisting
OF O sole, with toe and heel, but with no part
TO cover the heel or the back of the foot bicycle
boots, tennis shoes, aud so on, ad infinitum.
Chicken gumb0. q much praised dish of the
South, is not difficult to make. The chicken is
cut and rolled in -four as for fricassee, but is
only Drowned in the lard. The lard must be
seasoned with sliced onion. After browning
1t put it in stew.pan with enough water to
cover it and pepper it we'll. When the chicken
is tender slip the meat from the bones and put
it again in the liquid, aud when it is boiling
add good quantity of oysters. Let this boil
until the oysters begin to curl at the edges and
then slit in slowly powered okra root. When
the liquid is ropy the gumbo is done. Serve
with a tablespoonful of rice in each soup-pIate.
For the thickening file powder young sassafras
leaves dried and powdered) or even tapioca
may be used.
Is
Queer little fan-frills of chiffon or tuIie are
put on the shoulders of evening frocks just
back of the short puff sleeve. They give
pretty, winged effect.
Gray poplin combined with yellow chiffon is
an exquisite combination.
ELSIE PoMERoY MCELRoY.
Mrs. Hudnut's free offer to Invalid Ladies on