The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-03-05
Il IDEAS tor 1Murnen.

There are many parents who seem to
think all sympathy or Interest is wasted
when given to children. The little ones
are told 50 often not to ask SO many
questions, and to keep still, that they are
rep-essed just at the age when they
should be learning the most. and by a
natural method. A child will remember
those things he sees and asks about a
great deal better than something he reads
that IS full of words that he cannot un-
derstand. Many teachers do not take
the trouble to make full explanations OF
questions puzzling the child. So the child
is repressed both at home and in school.
A child treated in this way will soon
learn to seek for information ON the
street n In other ways. n lessons
thus learned are seldom desirable
If a child is encouraged in right lines
by his parents he knows where to go
when he does not understand what he
hears and sees and reads. The mother
who can cheerfully stop reading or writ
ing and help her child is not the one to
grudge this little Investment which she
makes for her children aSso much CAPT.
tai wasted.
Have you not often. heard: IT would
give anything I possess to have my chill
dren love me as that woman's children
love her." How was 1t accomplished?
Certainly not by lack of sympathy and
kindness. Have we not met the mother
and daughter who are said by the neigh
bors to be devoted to each other, and
perhaps right next door the mother and
1o,,ob&ar xunn olpaoSf strangers.
The confidence in the latter case. which
should lave been for each alone, has
been given elsewhere. What might be
the ioveliest period in their lives, one to
which they could always look back with
a feeling of joy. is lived carelessly, and
all affection is repressed.
There must have been q time when
there was confidence in each other. and
a time when it began to decrease, and
finally ceased. The mother. judging by
the advantage of years and intelligence,
should have been the one to see the signs
and guard against them.
Mothers often deplore the small amount
they can do. 1t seems to them thai as
the months roll by they accomplish very
little and they do not hesitate to say
so, especially when they are tired. They
speak of their work as though it were
trifing or v~alueless. but sweet memories
will 7ei.ng to the children.
In after years they will hold mothers
loving acts during the ~chidhood's days
as the most precious of all remem-
Frances. They may not do SO now. be-
cause they have not yet grow to an
appreciation of them.
But they surely will some day, and
patient efforts on the part of the mother.
even if there is nc higher motive in
view.
The Lenten season will soon be here,
and to those of 1.-THE faithful" who oh
serve it by abstinence from meat, the fol-
lowing suggestions CLEANED. not from cook
books, but from the Book of Expert
ence.,' may be helpful. We all know that
eggs and fish must be our main depend
ence during the long fast, butt scarcely
do we realize the great variety of tempt
ing tastes and forms that can be given
to these two common. every day staples.
Eggs are very nutritious. as well we all
know. and made more 80 by the addition
of almost any kind of lean, chopped meat,
sn shape of omelets. Indeed, many kinds
of cold, cooked fish added, give a very
sustaining breakfast dish. One could live
very well, and for a long time, with only
eggs and fish for his main diet. And In
both there Is said to be a liberal supply
of brain food Every experienced cook
believes that the deeper the color of the
egg shell, he richer the nourishment it
contains.
Time. too, is a valuable consideration
-~.L - - -
gotten up so quickly as one of eggs; the
form is a matter Of choice. Ut is just as
easy to make a dish Of fried egg look in
riting N appetizing. as to have it look
ragged and untidy: only fry them in clear
beef ~drippings, which, If clear, is far pre-
ferable to lard for the purpose; and fry
them in small sized muffin rings. About
seven will be set In an ordinary fry pan:
all will fry together of uniform size and
shape, and will present a far nicer an
pearance on the table h il allowed to
run at random. hitaer and thither in the
frying and come out shapeless and any,
thing but handsome.
We suppose every one can make a plain
omelet. II only chopped parsley is add
ed, it makes a change. or chopped cold
boiled ham,. This is especiallysa dish that
will relish; or chopped lobster or cold
boiled lib or salmon, or a little chop
ped onion, a few spoonfuIs of the solid
part OF a can Of tomatoes, some grated
cheese. some raw oysters or some chop
ped clans that have been cooked three
minutes, or bits Of caulifiower, cooked. or
the delicate tips Of cooked asparagus. or
green corn, or even cooked scallops. chop
ped or dried beef. these added to our
omelet or our scrambled eggs surely give
variety and substance to our morning
meal.
h Italian style of cooking eggs is
quite different from any other. Rub to-
gether smoothly two spoonfuls of -four
With four ounces Of butter in a sauce
pan, stirring constantly. When thick, stir
in a little boiling milk. and season with
salt and pepper; add three ounces more
of butter. and a little chopped parsley.
worked well together. Have ready eight
h~ard-boiled eggs sliced, add to the sauce
and serve hot.
A very ornamental dish of eggs for the
breakfast, or even the supper table, is
made $ Enthusiastically separate the1
yolks. whole, from the whites, beating
the latter to a stiff froth. and piline it In
several pyramids on a platter. with a
spoon make a depression In the ton of
each pyramid, and carefully lay in the
yolk. Brown deIicatey In the oven a feu