The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-05-09
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WOMAN'S

lHere IS a vegetarian care gust opened
in Detroit. Mich. which is one of the
only two in the United States. The other
Is in Salt Lake City.
One of the first customers of the new
restaurant was a fesh-eater, who wan
dered in by chance. He drew out a chan
and sat down.. A waiter hurried to him..
ave panned and broiled vegeta-
BILE oysters. sir; and clam bouillon of
nuts and ox-tail soup made from fruit"
Fruits! Nuts Jimminy. What lave ]
struck? What place is this anyway
This is a vegetarian restaurant, sir.
You can have a complete course din
ner, beginning with the vegetable oys-
tiers served in any style. and the bouil-
lon.
For meats I can give you nutmeat
pie or nut English stew. VI nut-beef-
steak is smothered in onions like the
ordinary beefsteak you eat for a cold
Mornings breakfast.
Our stewed nut lamb is surrounded
with green peas like the Spring dainty
you pay such a price for in other res
%taurants. Nut lamb comes at fifteen
cents. You would pay half a dollar for
Spring lamb at the f1esh-eating restau-
rant.
Then there is a black walnut roast,
sir, which our patrons consider delicious.
With this VI serve a rich vegetarian
gravy Some days we serve also a nut
beef loaf and a nut-meat pie.
Our roast nut lamb is garnished will
mashed peas. a vegetable idea, and
served, of curse. with mint sauce. Nut
lamb is nothing without mint sauce. A
portion will cost you ten cents.
.sWhat relishes can l order?'
'sNut chicken croquettes, croquettes of
rip olives mixed with rice. Macaroni
with nut paste. We don't use cheese. Il
is an animal product. Then there is nut
chicken salad cold. and delicious served
with our own Mayonnaise. Rice We serve
with golden sauce.
I'VE make a speciality of salads. APP
piles and tomatoes we mix and prepare
with a dressing of mint, oil, vinegar and
salt. We have a curly cabbage salad,
too. that is much liked. It is dressed with
a sauce mad from tomatoes. Sunfower
salad is another ~favorite, and we keep
it when seasonable.
How about eggs?"
No the real eggs, of course-an= ami
NAL product-but we lave vegetarian
eggs. These are prepared from cereals or
nuts. They are made in half a dozen
styles, poached or flakes or on zwieback,
boiled or curdled, scrambled, plain, with
cream, with lemon, etc.
.sSome of our new dishes are nut cakes
with gravy, potato hash, broiled mock
oysters and stewed cantaloupe in orange
syrup. Our baked peanuts are rendered
tasty by hygienic catsup."
.For dessert 1 can bring you almost
any variety of ne-apple, peach, cram
berry, grape. nut, etc.; sprunes stewed as
they should be stewed; steamed pudding
with fruit sauce, or macaroni pudding
with grape marmalade."
The fesh-eater unfolded his napkin.
WELL" he said, Give me a vegetarian
course dinner. 1t sounds as if | could get
a good square meal out of all that"
Dinner party dances still increase in
popularity, the advantages being so evil
dent Naturally the primary object of
giving dances is that young girls may en-
joy the pleasure of dancing, and this re-
suit is the more easily achieved by means
of dinner party dances than by any other
description of dance. The guests of each
dinner party are introduced to each other.
before d~inner-young men to young girls,
a slight acquaintance is established pre-
vious to the dance, which places things
on a more friendly footing than is effected
by ball room ~introductions.
Again., the presence of young men as
partners is secured by inviting them to
dine and dance instead of hopelessly ex-
pecting their arrival when they have
dined elsewhere, for they often allow
themselves to be persuaded to postpone
their appearances at dances until the
evening is very far advanced, or to post
pone looking in at all, a decision not sell
dom arrived at.
Some little social diplomacy is required
TO secure anything like a reasonable num-
Der of young men at an ordinary dance,
as even very young men-almost boys
have to be coaxed and f1attered into ac-
cepting invitations to dances; the dinner
party dance is found to achieve this re-
suit in a marked degree, and is conse-
ouentiy DIN great favor with experienced
givers of dances, who know the weak
point-viz., the want of young men who
will danceS-and endeavor to meet 1t in this
way.
Here is a simple and thoroughly effect
i've remedy for tame picture
frames. moreover, ii costs nothing
and is readily obtainable: A soft bit of
wooden goods saturated with the lees of
stale ale (not lager beer) applied gently
TO the gilt work will take off every speck
Of dir and leave that part of the frame
like new. Dry with another soft piece OF
cloth and place frame In the sunlight for
a few minutes. The lees should be taken
from bottles which have been emptied
about one week. This sour ale (not lager
il you please) is excellent also for clean
ing and Frightening up brass ~iacquered
work of every description applied as
above. Probably there will be many per-
sons who, upon reading this, will say
that's too simple and Others that's
simply absurd, The proof of the pudding
is In the eating Thereof and as the in
gredient in this recipe is harmless, cost
less and can be secured without effort. it
is worth trying nyway. ! first saw the
lees of ale used to take fly specks and
dust of years from gflded frames in AM
sterdam. and later on In England, France
and erman and in each instance with
unyarying and gratifying success. After
all nature is the most reliable hemist
and she makes even a few drops OF sour
49,