The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-09-26
WOMAN'S WORLD.
aRKa a s

with the fat toward the handle and the
broiler held in a slipping anner
If the fire is very fierce turn the broil-
err every five counts; if not of so great
heat turn every ten counts. This fire.
quent turning will prevent the meat from
burning. and a crust win be formed, in
closing the gravy or juice. Fish is Of
ten wrapped in creased paper. Chops and
outlets may be dipped in beaten egg,then
sprinkled with bread crumbs. the fork
not to be stack in the meat. When broil-
! inc birds split them down the back, clean
them and wash and dry them thorough
ly. place them on the creased broiler.
with the inside toward the fire for the
first broil. Lamb chops should be a lit
Tie more cooked thar mutton, and pork
/ chops thoroughly and well cooked. Every
meat broiled should he served as soon as
it is removed from the broiler, spreading
first with a little butter and then sprlh-
king over a little salt.
when the fish are broiled without pa
per the gridiron should be very hot and
well CREASED. After the fish is washed
rub vinegar over the skin, dried with a
cloth and a little hour over that side, to
! keep the skin from adhering to the broi-
Ter. A charcoal fire is best for broiling-
Very rare cold roast beef may be sliced
and broiied. One tablespoonful Of catsup
and one tablespoonful of butter put on a
hot platter, to be melted, will serve as a
little sauce for the broiled meat.
Glazing is done by boiling down a rich
beef stock until it is reduced almost to
the consistency. of honey. All sediments
and fat must be removed from the stock
before putting over the fire to be re-
duced. 1t must be put over a quick fire
and allowed to boil rapidly without the
pot cover. When very much reduced
pour it into a smaller pan and boil again
until finished. Then pour it into a jar
and when wanted for use heat it over
hot water until the jelly has melted Use
a brush for glazing a tongue. ham or
chicken. Whatever has been brushed over
once allow it to dry; then brush over
again.
There are various ways of testing the
freshness of eggs without breaking the
shells. A very useful little egg tester,
which is constructed on the old princi-
pie of holding an egg in front of a
strong light, can now be purchased. II
the egg appears clear, it is fresh; II
! Opaque. it is stale, and in the event OF
a black speck being discernible 1t IS UNI
fit for use. Another test, which is con-
| sidered reliable, it to place an egg in a
basin containing a solution of salt (al-
low three ounces of strong salt to a pint
of water). A fresh egg will sink to the
bottom of the basin and will remain
there; if on being placed in the water
the egg lies obliquely. it may be k
as a sign that it is not quite fresh, and
if it floats on the surface of the water
it is bad.
Fresh eggs weigh more than stale
ones. The average weight of an egg is
from one and a half or two ounces, The
shell forms rather more than a tenth
part of the weight. the white six-tenths
and the yolk three tenths. The weight
of an egg decreases with age. Thu it
will be seen that the cheapest eggs are
not always the most economical. A new
laid egg requires half a minute longer
to cook than one which is only fresh"
New laid eggs are very difficult to
poach ~neatly-even in water TO which
both salt and a spoonful of vinegar
have been added-owing to the milki-
ness of the white. 1t is therefore adj
visable that they should be twenty-four
hours old IL they are to be cooked in
the above manner.
1t is not every cook who can boil an
egg to perfection. AS a rule. the rapid
boiling for 3a minutes to which a new
laid egg is subjected does not cook the
white and yoke evenly. The follow
ing method is recommended by several
authorities on the subject:-Put some
water into a saucepan and place the
latter over a clear fire. When the water
boils rapidly put in some new laid eggs.
Cover the pan and let them cook for
ten seconds, then draw the pan to the
sid of the stove and leave them until
eight minutes, counting from the time
the eggs were put in. nave expired. and
serve them at once.
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There was once a theory that middle
age was a period of sober. not to say SOM
bre, attire, Of smooth locks. where curls
had been wont to riot, and Of a general
giving up of personal adornment. says the
Puritan"
But this theory does not hold good to-
day. IN the contrary. it is youth which
is given to violets and grays, youth which
scorns softening laces and benevolent
curves in its headgear. youth which dis
dams pointed toes and happy f~rivolity in
its foot gear, and which plods its calf
skin way along with half a sneer for
bright eolors and graceful outlines.
Middle age, with a laugh and a sigh,
waves it's hair about it's lined forehead
and Tits its hat brims forward to hide
the shadows In its eyes. Middle age,
finding the world cold, and even its ideals
cold. shrugs its shoulders and says,
Let us have brightness where we may"
And forthwith its ankles are covered with
bright silk stockings, its capes are lined
with colors rich and warm, and Its shirt
waists are fair and fresh as spring with
the trees in blossom. 1t is courageous and
1T Is kind-the pretty vanity OF waning
youth, which youth, in full flower. AFRO
CANT and se~lf-suffieient. would never en-
ploy.
1t Is like the brave golden and red
showing of October In the woods. And
it is so natural a thing that surely the
old theory about rose colored youth and
neutral tinted middle age must have been
merely a theory and never a fact.
The woman who knows how to keep ST.
lence has In her possession ''the golden
key that unlocks one Of the doors to Sc
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