The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1899-06-10
OF interest to WOm6n.

is close to the Partisan woman in the
matter of style. Not only the women
of New York, Philadelphia, Boston, Chi
cago and St Louis, but those residing
in the smaller cities from Portland to
Oakland are quick to understand and
adopt the French fashions
The present craze for gauZy, trans
parent fabrics, worn over foundations
of firmer wear, spreads even to tea
gowns, and many of the clinging prin-
cess underdresses have semi-loose over
dress fronts and fitted backs of light
textiles More dura BILE and quite as at
tractive are the tea gowns of plain
silks. some of the handSomest being
built of white India silk, with cascades
down the front, which is left open to
reveal a dainty petticoat- Some of the
latest creations of liberty and India
silk have guipure lace yoke.
with the same lace yelling the sleeves
from the wrists to above the elbow.
New taffeta silk skirts are made with
out lining. The skirt has three mar
row frills at the hem and two more put
on to simulate a deeply pointed over
dress, but in this case the unlined skirt
is worn over an elaborate silk petticoat,
fitted and made after the fashion of a
dress skirt.
Household Hints.
A FEW WAYS r6 TO SERVE ToMA-
Tomatoes, which are beginning to ap
pear in the market, are wholesome and
| can be prepared in many different
ways.
We have canned tomatoes the year
around and many delicious dishes can
be prepared with them as well as the
fresh ones.
Following are a few ways in which
| tomatoes may be served:
TOMATO BISOUE.
Tomato bisque is savory and quickly
cooked Take one quart can of to-
matoes, two heaping tablespconfuIs of
flour, one of butter, one teaspoonful of
salt, one of sugar, a pint of hot water
Let tomatoes and water come to boil.
Rub flour, butter and a tablespoonful
of tomato together, stir into the boil
ing mixture, add seasoning, boil all to-
gether fifteen minutes, rub through a
sieve and serve with toasted bread.
BROILED TOMATOES.
Broiled tomatoes are delicious. A
regular broiler is the best to use. Cut
the tomatoes horizontally in two; leave
the skins on. Place them in the brOler
skin side down; dust with salt and pep
per and broiI, without turning, over a
| moderate fire fifteen to twenty minutes
Lay them on a hot dish and spread
each piece with butter or hot mayon-
STUFFED TOMATOES.
Twelve large, smooth, even-sized to-
| natoes, one teaspOOnful of salt, a lit
tie pepper, one tablespoonful of butter.
one of sugar, one cupful of bread
crumbs, one teaspoOnful of onion juice.
| Arrange the tomatoes in a baking pan.
each. With a. small spoon scoop out al
much of the pulp and juice as possible
without injurfng the shape. When all
| have been treated in this way mix the
pulp and juice with the other ingredi-
| ents and fill the tomatoes with this
| mixture. Put on the tops and bake
| slowly three quarters of an hour. Slide
| the cake turner under the tomatoes and
| lift gently onto a fiat dish. Garnish
with parsley.
Roasted tomatoes are prepared in the
same manner, only not stuffed, a few
drops of oil or butter being placed in
each one before cooling. Tomatoes are
| also excellent stuffed with force-meat.
TOMATO JELLY.
Two cupfuls of tomatoes, one slice Of
onion, one bay leaf, three cloves, one
half teaspoonful of thyme, cooked to-
gether until soft; then add one-half
box of gelatin that has been soaked,
I and stir until the gelatin is dissolved;
then strain and pour it into a border or
ring-shaped mold to set. Serve with
the center of the jelly-ring filled with
celery cut into pieces and mixed with
maSonnaise. Garnish with crisp let
tuce leaves.
Tomatoes with lettuce, or lettuce and
cucumbers, served with French dress
ing, is a favorite salad. Tomatoes stuff
ed with chopped celery, dressed with
mayonnaise, is a regal Wand.
ESCALLOPED TOMATOES.
One pint of fresh or canned tomatoes,
one pint of bread crumbs, three table
spoonfuls of butter, one of sugar, one
scant tablespoonful of salt, one-fourth
of teaspoonful of pepper. Put a lay
er of the tomato in a baking dish.
Dredge with salt and pepper and dot
here and there with butter. Now put
in a layer of crumbs. Continue this I'M
til all the ingredients are used, having
crumbs and butter for the last layer.
If fresh tomatoes are used, bake one
hour, but if canned bake half an hour.
Menu For Tomorrow.
BREAKFAST
Pineapple, Cerealine and Cream,
Frizzled Beef on Toast,
Soft Boiled Eggs, Fried Potatoes,
Rolls and Coffee.
DINNER.
Boiled Leg of Mutton, Caper Sauce,
Potatoes, Dreamed Asparagus,
Banana Fritters, Green Peas.
Currant Jelly, Rice Pudding,
Fondu Straws, Coffee.
SUPPER
Cold Sliced Meat, Rice Croquettes,
Thin Bread and Butter,
Strawberries and Cream, Cream Puffs,
Chocolate.
FONDU STRAWS.
Make a rich puff paste, roll out mod
erately thin; sprinkle with grated
cheese. salt and a little cayenne pep
per; then roll two or three times, cut
into straws about six inches long and
hot