The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-02-27
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WOMAN'S WORLD.
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Naturally, steaks, chops and game can
always be procured. but after all what
is known as a picked-up luncheon is the
most satisfactory. and it as well fur
nishes a means of disposing of the rem
nants of cold joints and like viands that
nave been left from dinners. Minced
meat In biscuit cases makes an attrac-
tive and appetizing luncheon dish. Add
two cups of finely chopped meat-beef,
lamb or veal-one-quarter teaspoonfui
of salt, three and one-half cups oft stock,
a little parsley. one bay leaf, two table,
spoonfuls of butter, two tablespoonfuls
of flour, and, if desired, one teaspoonfui
of scraped onion. Put the minced meat,
the stock and pepper in a saucepan 10
heat, then add the other ingredients and
cook ten minutes, or until thick ana
smooth. Remove the tops and scoop out
the inner portions of eight biscuits ana
I'll the place with the prepared meat.
Replace the covers, place in the oven
and heat thoroughly before serving.
An unusual and excellent dish is made
of one pint of milk, scalded, with one
cupful of celery, cut into bits, ana a
slice of onion. Cream together one
fourth cupful each of butter ana -FOUR
tablespoonfuls of flour and STIR m
to the hot milk. after removing
the onion and celery. Continue sur
ring for fifteen minutes, and then aoo
one pint of eorned beef cut into cupes
and pour the mixture into a puttereo
baking dish. Cover with half a cuplul
of cracker crumbs moistened with Two
tablespoonfuls of melted butter, ana BAKE
until the crumbs are brown
Frizzled beef with horseradish IS pre-
pared from half a pound of smoked oeei
cut into thin shavings. Put one table
spoonful of butter into a small Trying
pan: when hot, add the beef and COOK
four or five minutes, stirring constantly
with a knife. Set the beef over the tea
kettle, where it will keep war" "hiie
vo, make the following sauce: put one
tablespoonful of butter into a sauce
nan. when hot add one tablespoonful OF
ao,,r and stir quickly until it is well
m;xea BE careful not to brown it. Add
gradually a cup of warm milk, stirring
= oonStant,v until smooth and free from
1,,ns Then add a tablespoonful of
borseradish thoroughly drained from
VINEGAR half a saltspoonful of sugar
and a dash of cayenne pepper, and Ii
xa,, IKE half a saitspoonful of mus
tarti LEI the sauce cook slowly for ten
minutes. 30Q Ine DSSl dhA =
The beef ought to make 1t salt enough,
but 1t is better to taste. it after adding
the beef. when more salt can be adaeo
f desired.
Warmed-over turkey in its own gravy
Is always acceptable. A dainty way 10
serve it is to separate the dark from
the white meat. Cut the NETT in dice.
Warm the white portion in 4 white cream
sauce; the dark meat in the brown
gravy Place the white meat in the centre
of the platter and make a border AROUND
it of the dark meat. Garnish with parsley
and thin slices of emon
very good turkey mince is made of
two cupfuls of turkey minced very hne
and one cupful of mince or cream, TWO
thin slices of onion and salt and pepper
TO taste. Simmer until thoroughly cook
ed and serve on round pieces of toast.
Devilled turkey is especially savory.
Take the legs and wings of roast turkey
cut deep gashes in them and fill them
with a little mixed mustard, salt and
cayenne. Lay on the gridiron till heated
thoroughly and serve on a very hot dish,
with plenty of butter.
Turkey also makes excellent croquettes.
The meat can either be chopped very
fine or put through a chopper. Sauce for
croupette mixture consists of one table,
spoonful of butter rubbed with TWO
tablespoonfuls of -four dissolved in one
eupful of sealded milk or cream, cooked
until thickened. Add to it one teaspoon
fui of onion juice, one ~teaspoonful of
salt and a dash of cayenne and nutmeg
Remove the mixture from the fire and
as-as- la1An- 1ar plnan If a oaf0 On
the fire for a minute to cook, but do not
boil. and add two eupfuls of minced tur-
key. Pour this mixture on a fiat dish and
set away for two or more hours. The
softer the mixture the more creamy and
therefore, the better win be the cro-
quettes. Roll in balls, dip in egg and
cracker crumbs, place in a frying basket
and immense them in boiling fat, frying
only three or four at a time.
80
Revers are features of many of the sea-
sons new chemises, and in some cases
these completely cover the shoulders.
and render further decoration unneces-
sary. says the ''woman's and Infants
Furnisher. These revers are equally de-
sirably shaped or in the form of more or
less full rufffes, and may extend barely to
the bust line or TO the short waist. Yokes
extend quite up over the shoulder. and
In many cases under the arm, almost
forming a jacket effect, and are in an
apparently limitless variety of styles
about the bottom, although the top is
usually round. Draped yokes are ex-
tremely attractive in handmade goods,
and are being tentatively introduced in
fine machine-made garments.
The long chemise is in constant de-
mand In medium and fine goods; and is
increasing in popularity in extra fine
handmade garments. In every case the
ruffle or houpce is arranged to cores
pond with the yoke and sleeve trim
ming. A novel arrangement of the Mar
guerite is to have the beading run all
around the waist, holding the ribbon in
place, instead Of ceasing directly under
the arm. Tiny panels or bars Of bead
ing or lace, corresponding with the waist
band, are arranged after the manner of
rays above and below the band on some
new chenaises and the same effect is pro-
duced at the arm-hole and neck. A
pretty variation of his fancy shows
a round neck outlined by a double band
of lace insertion separated by a beading
and arranged TO form the shoulder