The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-03-24
@laaMa@sa8gaS@@sGa
Ao3 I'M &1
WOMAN'S WORLD.
#@@@

8 S So @aa
but just handled calmly and practically;
and in the second place, the puffy omelet
is the t'sourIie,'' by far inferior to what
The one point in omelet making which
is not puffy at all nor subject to falling
TIL one point in imelet making which
must be imperatively observed regards
the pan. 1t is not at all necessary TO
buy a regular omelet-pan, as a smooth,
rather heavy. m~edium-sized spider an
swers the purpose equally well. But II
must be kept sacred to omelets-absolute-
ly never appropriated to other uses. IL
must never be washed, but cleaned py
salt and brisk rubbing. Before using melt
a little lard in it, drain it off and rub out
well with a dry cloth until thoroughly
clean and shining smooth. 1t is not too
much to say that a proper pan Is Two
thirds of .ne battle in successful omelet-
making. Never make an omelet for sew
eral persons at once, individual ones be-
ing more satisfactorily and more easily
managed.
The recipe for a particularly delicious
bouillon that may be relied upon to be
satisfactory for company use comes from
a Southern woman noted for the good
things which appear upon her table. The
soup requires a half shinbone of beef, a
knuckle of veal, one fowl, one pound OF
lean beef, one onion, half a carrot II
large, or two or three small ones; two
stalks of celery. one large tomato, or
one half cup of juice from canned toma-
toes. Put on the fire as early in the morn
of veal and the fowl covered with cold
water and a little salt added. When 1t
comes to a boil, skim well ana araW 70
the side of the range to permit it to DOH
very gently until evening. Tne next day
skim off the fat and strain. Chop the
lean beef very fine and mix with IL the
vegetables chopped fine. These should
all be mixed very thoroughly before they
are added to the stock, which should be
quite jellied. Return the whole to the nre
and stir until it is near the boiling point;
then draw again to a cooler part OF the
range, and let it simmer slowly until 1t
is perfectly clear. 1t must not Doll up
and should simmer fully half an hour. II
it should boil up too suddenly, check with
a very little cold water. Finally strain
tAtAoo6h &
Worcestershire sauce, if that flavor is
liked, before straining. When wanted for
use heat slowly and serve very hot, ad-
ding sherry or white wine the very last
thing in the proportion of a pint of either
to three quarts of the bouillon. Cheese
cloth, by the way, kept for straining this
or any soup, should never be washed with
soap, as the soup will always be affected
nv this treatment
The coming season will see the intro
duetion of a new device for holding ones
dress skirt firmly up to the waist line.
The weight OF a tailor made skirt, with
its stiffening, lining and lnterilnlng, often
caused the garment to sag IN the middle
Oh the back. II was uhslghty 10 see a
Tim OF "hite uhoerweat al lne point
where shirt anu pouice pall ihpah -
overcome NJ uilhcuits uiessihaAeis pul
wv noohs ieeiseu .. ~ oaeA
- -
1910 ~. at.ooh,on+ n,i+bo,,+ 49, GA -
1911 ~ . halnor. bardar worL s+iI -
get ont Of the comhination garmant with
o,,t milling +ba hooks off tba holt nh
nayaltv of +ba season ;s a corset in all
resnects a good model provded with a
stout hook, which is firmly fastened near
the waist line. This is intended to sup
port the skirt and keep it from sagging.
This arrangement is far more satisfac-
tory than the bodice hooks. The corset
nook can De Attached 10 the 'front.' or
pack, whenever one prefers; put as most
women learn lhal tue shirt Is apl 10 sag
IN the hiouie o. the oach .hey WIZ prop
any use q nooA DaeA ~ Ai-
"a
~
~
=
- - -. -, -
.
N-sNs sNs.-'
.-, ~., $50 -
-
-, 80 -
- -na asuat 49,
sn -. nNoA.
Ps wra- $3.50
: ~ - - go -,
u' ~
gu sie 1e = .
f1H1R lI6 llS uD 10 Il oNcI d III