The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-05-17
ideas for JWonaen

In the days when our grandmothers
We're little girls they were told that the
eating of burnt crusts of bread would
make their compilations as fair as a
lilly, and now science assures the maidens
of the present day that If they do like
wise they may be sure OF the same re-
ward. The only secret of this after all is
the fact that well baked bread is easy
of digestion. while that which is soggy
and slack baked lies on the stomach
like a lump of lead and causes all the
horrors of Indigestion, of which a leath-
cry complexion is the least. says What
to eat.
The proper browning in cookery is of
such great Importance that it is high
time this much neglected art should
take the place that rightfully belongs to
it. and it needs to be exercised equally
where stewing is concerned, as in baking,
frying and roasting. In the making of
soups in general, OK tail in particular,
for instance, if the onions are Drowned
to a rich color before being used, it is
really wonderful the fine flavor that SO
simple a process gives. Eels fried on a
par which is first made very hot and only
a tiny morsel of fat used also makes q
vastly superior Stew 70 ~ PoAN
with watery gravy, too often served
There is a secret that every house
keeper should be in possession OF, ana
and that is what fine cooks who m
q small fortune call .'Laison au Rou,
which is nothing more than a broWh
thickening which may be kept IN the zee
box ready for use, and simple as II IS
contains the elements which in a magical
manner will turn an insipid, tasteless stew
into one of high favor and in appear
ance fit to set before the king. To make
this convenient thickening, melt half a
pound of butter and stir into II thorough
IL a pint of sifted -four; be careful not
to burn but allow it to brown gradually,
stirring occasionally until it is a light
mahogany color. When cold make into
a roll and put into the refrigerator. a
Tablespoonful will be sufficient to brown
and thicken a good sized stew, says
s.What to Eat"
In making beef steak pie, if the beet
is cut into convenient squares, then frleo
in the same way as the cells, never Tor
getting the Importance of the very not
pan. surrounded with a gravy made
from a little stock thickened as described
it will become a weekly dish on the family
table.
The -housekeeper who wishes for nicely
Favored and digestible dishes for her
table should bear in mind that the cheap
soluble caramel made by skillfully heat
ing common sugar or flour, is not merely
a makeshift or imitation, but has excel
lent nourishing qualities in itself, ana
that while she is making food slightly
she is also increasing its value.
Toast water, which is very refreshing
to invalids. is really caramelized water
and when there is a suspicion of the sup
Div being impure the knowledge is a saw
ing one. that by the addition of the toast
cd bread 1t may be used with safety.
The toast for this purpose must be
nearly black, or neither flavor nor color
win be right. To slice around the loaf.
allow a pint of boiling water, poured on
hot. Cover, let stand until cool. then put
in a bottle ON the ice and use when suff1-
GENTLY cool.
After the spring costumes are disposed
ts. the next question is how to make the
silk gowns that are so comfortable ana
cool during the summer months, and that
look SO smart on the warm days even IN
the spring. This season there are a great
many varieties of silk to choose from,ann
apparently there is no arbitrary law as 70
what shall be chosen, says Harper $
Bazaar.
Taffeta silk is a warmer material than
India or foulard, and, as a rule, is more
expensive; but it has one point in its raw
or. and that is it is not absolutely neses-
sary to make it up over a silk lnlng-rne
skirt especially. now that silk skirts are
made separate from the Innings. viii hahg
inst as well over an underskirr of perca-
line, cambria, or the Few KIND Oh lnlhs
with a satin finish, and all that lining
win require viii be to be faced un about
a quarter or a half of a yard. The waist
also can be lined, with cambria, or even
lawn; and If the gown is to be worn only
in midsummer the lawn will be found the
very best of Innings, as it is so mucn
cooler than anything else. Its only dis
advantage is tina it stretches, but care
full cutting and good sewing Will DO away
with much of this difficulty.
BLACK taffeta skirts are extremely use
fuI. lust at present in the big cities they
are rather common, for SO many of them
have been sold ready made; but they have
a smart look, even when SO many OF them
are worn, and are a good investment
They are made rufied TO the waist, with
two or three deep hounces, with the apron
front. and the attached bounce, either
gathered. cut on the bias, or put on in
side pleatings. or they are made quite
plain. cut circular, and trimmed with
graduated bands of velvet or satin. There
is still another style, with the circular
fiounce headed with a little ruching OF sa-
tin or taffeta.
The glace taffeta is rather smarter thah
the dull black, but both are fashionable
The Powered taffetas are extremely at
tractive, and are to be had in a great
many different designs. The checks and
plaids are effective. and are scleveriy de-
signed. so that the plaid, ever when large,
docs not Interfere with the lines Of the
figure. This is accomplished by the cut
OF the skirt in the different cores. Then
there are the bayadere designs, which,
made up into skirts without any trim
ming, look rich and very smart. These
come in all different shades of blue with
the stripes in white. and then the grays
in all the different standings. The greens
are not so much the rage. but the shep-
herd plaids in all colors are greatly III
demand.
cona datiphtful tea tables are already