The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-02-10

ETH
through d ffe sieve Have TWO eggs
well beaten with a seant cup Of milk,
and work this well into the -four until The
paste is light and perfectly smooth, Then
add two cupfuls Of cold boiled Rice; stir
this we'll and at the very last pour in
helf a cupful of melted butter. Turn into
well-buttered tins and bake in IA hot
oven. Just for variety's sake, you may,
if You like, add a little more sugar to
this recipe. with a dash of nutmeg, and
there you will have a way of making
some delightful luncheon rolls.
Katharine De Forest writes from Paris
to Harper's Bazar.-All the new coats
and casaques that one sees now are tight
fitting. Even The blouses are made after
the fashion of corsages. They are less
vague, are generally mad in pleats.
either lengthwise or horizontal, mingled
with Insertion or lace or embroidery, and
the sleeves are quite fiat, except for a lit
tie buffant on the shoulders or epaulettes.
The shoulders, let me say in passing, are
cut as long as possible, and the trimming
has the air almost of falling off from
them.
Here are some of the daintiest ~toilettes
that we have seen lately: A little dinner
dress of Parma violet crepe de Chine,
embroidered half way up with garlands
of violetss caught by knots of lilac ribbon
embroidered into the stuff. The collar
was of Bruges lace slightly yellow. On
each side of the slight decollete was a
bunch of Parma vioiets. An old-blue-
china serge was embroidered with Parma
vieIets and trimmed with ribbons of violet
velvet shirred. The skirt was entirely
embroidered One sees so many blues
just now, of which sapphire blue is per-
haps the favorite.
In the little cut is shown a jacket of
dark green clofh which is perfectly tight
fitting. 1t is closed at the bottom by an
tiaue buttons, and finished at the top of
embroidered revers and a very high col
lar. The skirt is pleated. The hat is in
green straw, trimmed with bouquets of
| Parma vioiets framed in green leaves.
*s@
In the course of a series of papers on
Cookery For Girls continued in the
February Weman's Home Companion,
sallie Joy White gives these simple
rules for orderly housekeeping:
Begin at one side and sweep toward
one place. Hold the broom close to
| the floor. Sweep with short strokes, and
+, let the broom take the lust along the
floor instead of tossing it in the air.
81 wish every girl would learn the rule
for busting by heart. | dare say you
have all seen the aimless way in which
the majority of girls-and women, too, for
that matter, dust a room. They seem to
think there is no such thing as a syste-
matte way of doing it. Dust the room
thoroughly. Begin at one corner and take
each article in turn. Dust from the
highest to the lowest, taking up the dust
in the cloth, but not brushing it off on the
floor. Shake the buster occasionally in
a suitable place, and when through,
wash and hang it to dry"
80
The education of the Swedish girl is
similar to that of her brothers, and, if
so inclined. there is nothing to prevent her
from taking an academic course.
The schools which are under govern
nent supervision supply not only good,
the Swedish woman is a cultivated and a
learned member of society. She is an
| object of interest to all who meet her, and
1 lfOlQS her DldCc HI HtldtcNcI diStboSiOH
may be under way. She is womanly at
the same time, and it possessed of all a
woman accomplishments. but she is
intellectual as well.
These northern women hold a higher
| position than is granted our intellectual
women in England or on. the continent of
Europe, in this respect they are more
like American women, and, as in America,
the peerage of the intellectual holds sway,
| and able women are treated with distinc-
| ton, and are honered for their attain
ments quite apart from any consideration
of birth or social attainments
To a great extent the system of insfruc-
tion as pursued in Sweden is promoting
these conditions. The state devotes spec
ial attention to the education of the girls,
and provides instruction in a manner that
makes those WIN would be independent
se~lf-supporting. This is particularly true
of those trained to serve. All grades of
work are taught. G~overnesses are train
ed to teach, servants are trained to serve,
and all intermediate pursuits are open to
those who wish to learn, SO that the girl
who is thrown upon her own resources is
fully equipped for the battle of life. She
- L tA1d 4 I lAC VI W01 n,
and her labor brings her honor and re-
| spect.
Mrs. S. T. Rorer, writing on s'What
Indigestion Really Means in the Febru-
airy Ladies Home Journal, gives this in
structive hint as to the proper food for
indoor n outdoor laborers: THE indoor
laborer, such as the editor and the book
keeper, and all persons sitting at desks
in ily-ventiIated rooms, need a goodly
quantity of repair food-their work is try
ingAbut less of the heat and force foods.
Rice and olive oil are the best forms of
heat food. as they are SO easily and quick
ly appropriated. Outdoor laborers, or
those who ave bodily exercise and a
greater amount of fresh air, should pro-
portion their allowance three-fifths car
bonaceous or ~heat-giving foods, 70 two
fifths a1buminoids or repair foods-both
ratios to be changed to suit season and
climate and lergth of days work. In
summer, for instance. the same amount of
rice would be allowed, but less oil. TIL
fats burn with greater vigor than the
starch, and give. il consequence. a great
er mount of warmth. The slow burning
rice is The food OF those living in warm
climates, while the people in the far
North live almost entirely on fat"