The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-03-31

.sjust as good" DE- not be deceived.
They are not. Duffy's Pure Malt is the
only medicinal one.
acquaintance whose faces were begin
ming to show those same curious lines
about the eyes, nose and mouth. and
she knew that these women were also
addicted to the use of smelling salts.
'Myr' she exclaimed to her friend,
don't ever use those horrid salts again.
"And why not ?" asked her astonished
friend.
and wrinkling your face all up. What do
you use them for anyway"
because I have a constant headache"
"And do they cure your
mo"
Some years ago it was the subject of
accepted favors from men much as a
matter of course-as the bestowaa of a
right for which they were under no OBJ
legations to return thanks.
This was especially the case when men
surrendered their seats in the street
cars. The favor was usually accepted
without the slightest acknowledgment
No pleasant s'Thank you'' rewarded the
man for his act-perhaps one of consid-
cradle self-sacrifice after a days hard
work. Nowadays, however, few women
accept a seat in a rowde car without
an inclination If the head and a word
of thanks.
There are some. however, who assume
a superior air, and regard it as a relax
alton of their dignity to utter a word.
One of this class boarded a crowded car
the other day at a time when mon were
hurrying to their homes from their places
of business.
She was handsomely dressed and had
the manner Of one of assured position
in the social world. She found all the
seats taken and moved with graceful
dehberation to the front of the car,
where, in the end seat, a man, also well
dressed and at ease, was reading a
paper. Just as the car came to a stand
still by reason of a block he looked up,
and seeing the women standing, offered
her his seat.
She took it. and in the hush which had
fallen pom all the waiting passengers
her failure to express thanks or even
so much as bow her head was especially
noticeable. The man held the strap he
had taken but a moment, and then, lean
ing over toward the woman said quite
audibly and as though by way of MAX
ing a reply: Not at all, madam; you're
quite welcome, I'm sure
She biushed slightly and smiled, but a
furtive glance along the rows of watch
ing faces showed her thai all had MOTTO
ed the rebuke and recognized it as such.
She turned quickly and looked ahead out
of the window, but she was a woman,
and, nab to remain In ignorance of the
effect created by the incident, she turn
ed again. All the passengers were look
ing at her and smiling. When she again
looked out of the window, which she
did as soon as she could turn her head
the blush had turned to a deep scarlet
extending from the collar of her dress
to the. roots of her hair. When the car
had moved ahead for two blocks she got
sure she will not again accept a seat in a
street car without thanking the person
who gives it to her.
49,.
9Th flesh of mutton should be a bright
red color, the fat firm and white,'' says
Mrs. S. T. Rorer, in her cooking lesson
in the April Ladies Home Journal"
Select for boiling, a leg or shoulder; for
roasting or baking, a loin or saddle; for
b~roiling, the rack cut into French chops;
loin chops may also be used; for stew
ing. the neck or upper part of the rack,
and for broth or soup. the neck and feet.
or head. To boil a leg of mutton, wipe
1t carefully with a damp cloth. Dust a
piece of cheesecloth thickly with flour.
roll the leg in it, tie, place it in a kettle
of boiling water and boil rapidly for FIVE
minutes. Then push the kettle on the
back part of the stove, where the water
will be kept at a temperature of 2O0o
Fahrenheit, cooking twenty minutes to
each pound. When done remove the cloth.
dish the mutton and serve with it caper
sauce.
Lamb, like mutton, should be a bright
| red color, with white fat; it is best when
two months old. While mutton is much
better If hung. lamb should be used
within three days after killing. The bet
ter way of cooking is to roast or bake
it, and the>~f orequarter is the choice por-
| ton. Wipe it with a damp towel, place
it in a baking-pan, dust 1t lightly with
/ pepper. Put a cup of water, with a
teaspoonful OF salt dissolved, in the bot
tom of the pan, and place the whole in
a very quick oven. In a few moments
the water will la evaporated and the
bottom of the pan will be covered with
dripping. Basic with his every ten min
utes, baking fifteen minutes to each
pound, keeping the oven Medium hot
from beginning to end. Serve with it
mint sauce"
New and varied are. the present STYLES
of neck garnitures which are now being
used to brighten plain waists Of ali kinds.
| The prettiest Of these is a Marie An
~toinette yoke of mousseline de sole, which
is trimmed with bretelles of lace and
bows of satin ribbon with long ends.
The yoke piece is Of gathered mousse
| line de sole. From the shoulders are
| carried pieces like a Marie Antoinette
1 fchu, which in the place of besng tied
IN 'front.', cross over and are fastened At
| either side with a white satin bow with
long strear1ers.
The collar Is of the moalsseiine de soae
IfH. -H- 1872