The Jersey City news., 1898-08-01
Is for Wn nornen


Eys of oppressive heat, as the sum
lis already brought in. dishes and
rs specifically devised for not
Ter, novelties in summer cooking, are
thinking about. There are, TINS
sner. a number of new rules and re-
Tor foods, cold and hot
Of the most inviting and tasty OF
e for a supper on warm nlght-es-
ALLY a Sunday night siipper-is dlsh
ia ilsh. BY this, fish that Is Simply
is by no means meant: Bluehsn'
.,sh sea bass. mackerel or salmon Is
in hot boiling vinegar. is cooled
then served ice cold. with Mayon-
~ French dressing, the dish il rests
DAig decked with lemon and hard
so' so egg. Another substantial article
for hot days is boned chicken sur
sded with jelly. The jelly mentioned
made of the bones. and the meat is kept
much in the shape of chicken as pos
sible.
s. Galantines of veal and calves head
galantines are also to be recommended,
ana in minor dishes some new ideas and
novelties are stuffed green peppers with
brown sauce; whole iced tomatoes, served
with chopped peas and kidneys stewed
with tomatoes.
In salads there is a new variety, made
from fruit In this each layer is COM
posed of a different fruit, and in such q
y salad properly made there are at least
&half a dozen different layers. Oil and
Vinegar are, naturally, not used for
I'D of this kind, the dressing being
from wine or rum, sugar and water.
ieaalad, very recently invented, has
pigh praises.
s constructed, as has been said. in
ss If lemon is the first layer at the
bm of the dish comes the lemon and
the wine, water and sugar (sherry is
best wine to use). Then there is a lay
of berries, with its dressing; then ban
as, and SO on any fruits being appro-
late for this salad. and judgment alone
ufctating what shall be used.
A further summer fruit novelty are
the candied fruit water ices. These
capdicd fruits can re bought at any
leading confectioner's. Candied rose
leaves. apricots, ginger and violets are
the best to use for this purpose. OF
course. these varieties must mot be mix
ed. A water ice must consist of one
flavor only. The candied fruit is put
in water and frozen. The entire ice
is in this way perfumed and scented,
and the fruit. with none of its flavor
gone. appears in the midst OF it.
For late evenings. while the heat lasts.
one or two hostesses have devised these
beverages which might be well copied.
One is eau de bananas, or banana water.
Its components are ice cold water. ba-
nanas ana sugar. with touch of lemon.
1t is best made in a punch bowl Six or
ten bananas being used. Some of these
are mashed and the pulp and juice put
into the water for favoring. Others are
simply sliced The mixture is well cooled
with Jumps of ice. and sweetened with
about half a pound of sugar.
The other beverage is made of pine
apples, the juice and rind being added
to water, sugar, lemon and cracked ice
and partially frozen. It makes a deli
cious drink,
Good beef should be bright red when it
is first cut, and this red flesh should be
well marbled with yellowish fat. with
thick layer OF fat on the outside says
the "YGman's Home Companion" If it
does not present this appearance you may
be quite sure either that the OK was not
well faftedl or was too young, or was not
1
firm. and no mark should be left when it
is pressed with the finger The suet
should be dry ana crulnble easy
The first step in demonstration, is to cut
.he beef into the hind and fore quarters
The hind quarter contains the finest and
most expensive cuts of the meat. Here
are found the sirloin, the tenderloin, the
rump and the round. The cheapest por-
tions of the hind quarter are the shin
and the flank. In the fore quarter are
the ribs. the shoulder, the shin. the rattle
round and the brisket. The ribs are the
top Of the back nearest the loin; in fact
they join it when the animal is whole
The first ribs are what are called the
prime ribs; tlles are used for roasts or
steaks; the next are the five chuck ribs
lying between the prime ribs and the
neck: the meat is of tougher quality
than en- the prime ribs, although they are
used for the same purposes. The neck is
used for beef teas. for stews and for boil
ing. Below the rib cuts running along
the side OF the animal, is the rattle round.
This is used for corning The under part
Of the animals body is called the brisket.
and this also is used for corning. The
shoulder is used for steaks and corning.
though the less said about the tenderness
OF a shoulder steak the better. The shin.
both from the front and back, is used
for soup and stock.
a few minutes given every day, once the
nails are properly treated. will keep them
firm and exquisite in color. says the
Ladies Home Journal" After the hands
are washed each morning use the nail
brush thoroughly, and then when they
are quite dry push back, very gently, the
skin that is inclined to grow up around
the edges Of the nails Under no circuna-
stances use steel point to push back
this skin. and do not cut it away as the
professional manieures are apt to do
While the NAN is still moist use the point
OF a file to remove any dust or specks that
the brush has neglected, and then. with
nail-scissors, sharp, curved and Kept for
this purpose only, cut the nails in a shape
that suits your finger-tips The ridicu-
lously long nail, which looks like claw.
Is entirely out of fashion. Use the file to
make smooth the rough edges left by the
scissors, and then take the least little bit
Of red nall paste and smear the tiniest
norsel on each of the nails Don't let it
get into the edges or roots for 1t is only
intended as a sort of oil to keep the nails