The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-04-07
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WOMAN'S WORLD.
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In late winter and early spring pota-
toes begin to terminate, the starch is
changed to gum, and they are mucil-
aginous rather than dry and mealy as
In the autumn. The sugar formed from
this gum renders them sweeter. Sprouts
appear, and as they grow exhaust the
starch. and if allowed to remain soon
render the potatoes less desirable for
food. After a frequent use of potatoes
in our daily meals through the winter We
tire of them, and especially so as they
begin to deteriorate, and mashed pota-
toes seem to be our only sourc
1t would add much TO our table if we
would use some other form of starehy
food more frequently in place of potatoes
Rice. fine hominy and other cereals,
and all of the numerous varieties OF
wheat paste, like macaroni, spaghetti
etc, are especially desirable at this time
Many of them when combined with milk,
eggs or cheese answer also as substi-
tutes for meat during the Lenten season.
This variety of macaroni. made from
the hardest wheat, rich in gluten, is in
the form of long sticks about one-eigRth
inch in diameter. If you wish to serve
II dS IL Tx W. NHN
full of the sticks, a dozen or more. and
plunge the ends into rapidly boiling
slightly saited water. They will soften
almost Immediately, and as they yield
under a gentle pressure, bend and coil
in the water. being careful not to break
them. until the whole length is softened.
Boil until tender, when cut with a fork
Although so long, spaghetti is less awk-
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an art impossible for some to acquire,
to coll it around the fork skillfully ana
gracefully transfer it to the mouth
Spaghetti is often served as a course
between the soup and fish, If fish is to be
the principal dish, or between The hsh and
meat at a full course dinner. Cheese is
prepared with it, or served as an ae-
compartment, the latter way being pre-
ferabie when there is any doubt as to the
tastes OF the company, as cheese Is al
most poisonous TO many people.
A sauce, usually tomato, is poured over
1t, using only enough 70 moisten and
thoroughly season ii, and the dish $
served without further heating. But 1t
may be baked with a crust of crumbs, #
you prefer. When spaghetti is used as a
substitute for potato a white sauce IS
preferable.
While it may b. desirable at some
times 10 have rice cooked SO that the
grams are whole and so distinct that they
fall apart like peas. it certainly IS more
to nv liking 10 have them thoroughly
softened and Bound together sufficiently
to enable you 10 carry a portion to your
mouth without any loss en- route. II neeo
not be a soggy, heavy mass; there is a
- ~: --Afo+, 10 hpct attained by
cooking It in this way.
Pick over one cup of rice, put 1t in a
s,rainer and WASH and rub II we'll to
cleanse the grains, ana let cold water run
through it till clear. Put directly ON the
stove in a small saucepan with one cup
OF boiling water and cook until the water
sis absorbed.
Meanwh have three cups of milk
scaling in the double boiler. Add one
leve. Jroonful salt and the rice n
cook o,er boiling water until perfectly
- 1t viii AXE an hour or SO, as the
: ice varies IN hardness according TO is
age and the soil in which it is grown. Do
NOT stir it. but at the last lift the cover
and let it dry off. Put IN one-fourth cup,
or two rounded tablespoons. butter, with
as little stirring as possible. Then turn
OIL ana I 10 u
boiled mutton or chicken. Cooking the
rice part,y in the water first subjects it
70 a greater heat. with no danger of burn
ing than could be obtained with all milk.
Preuare the rice as directed in the pre-
ceding recipe. but use one cup of hot NUT
ton or c...s1en stock in place of the hot
water. an. use strained tomato in place
of the milk. Stew one can tomato with
~ - - y CnrfC nf nlrGi4V- SIX
nepper scorns and a bit, half-inch, of bay
leaf. until very soft. Rub it through a
strainer and add water or stock enough
to make three cups Cook until very
soft. and then add a generous tablespoon
of butter.
Slice two Bermuda onions, cover with
boiling water, and let them stand on the
back of the stove five minutes. Drain
quite dry. Put one rounded tablespoon
of butter in a small stew pan, or in the
chafing dish, turn in the onions ana let
them cook at gentle heat ten or fifteen
minutes, without browning. Add one cup
of milk, and when hot stir in one cup
crumbIed cheese, one cup cold boiled
macaroni or spaghetti cut fine, and a lit
tie salt and paprika. Stir until the
cheese is melted and serve at once with
waters.
Among the new hats are a great many
to be worn far down over the face, says
.Harper's Bazaar" These are very short
in the head. with the brirn turned up
sharply at the back and flied in with
lowers and leaves. TIL English walk
ing hat appears in this shape-that is, the
front is much like English walking hats,
with a broad brim and medium-size
crown. There are a buckle and a bow
in front, but there must needs be some
high trimming at the side A smart hat
in rough black straw has a buckle in
front, through which is passed black vel
VET ribbon. which goes around the crown
al the back of the hat. Both at the
crown and underneath the brim are
lunches of white gardenias with a great
deal of foliage.
In sharp contrast is the hat that is to
he worn far off the face. This has the
crown made entirely of Jet paillettes put
on one over the other. The brim is OF
blue straw. over which is a twist Of black
tulie. At the left side is a high bow OF
blue ribbon and black tulle. This is a
very smart hat, and Is supposed TO De
suitable with a gown of any color.
Another hal on the English walking
shane in front and turned up at the back
..~ro .+raur rimmed with ViOletS,