The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-04-18
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to talk about the good things their
prepared on the ehafing dish.
There is a craze for cookery among the
bachelors who boast apartments of their
own.
Men who have always cooked; in fact,
women haters say that men are better
ceaks than women. But as a rule men
have picked up culinary accomplishments
at colleges and clubs.
A cooking club of men was formed IN
New York q few years ago called the
"Aborigines." It's avowed object was the
entertainment of foreign celebrities, but
the monthly meetings resolved themselves
into gatherings at which each man donned
an apron and q chefs cap and cooked
some dish of his own invention in a chat
ing dish.
In literary and artistic Bohemia there
are scores of amateur cooks. William H.
Crane, Frederic Remington, Henry Guy
Carleton, Richard Harding Davis, j. r.
Dodson and Robert 6. Ingersol being
some of the best known. These men all
learned cookery without teacher or COOK
hook. most of them being proficient III one
special dish.
Some of these men go as far as to take
lessons. One we'll known teacher mum
bers more than a dozen private papiis
among well known bachelors. Eeur ol
them take one lesson a week IN a CLASS.
One of the charms of masculine COOK
ery is that men are apt TO faVor uishs7
of special seasoning and haVor eNeu
at a club where the receipt IS suaisns
from the brain of a chef who makes d
snac;altv of dishes which appear 10 the
masculine appetite. Oysters are d "a
varite with men cooks; lobster IA Ia
variety. the rarebit. Scotch WooocoeA'
soss-aU these are among Inc oishes
that men cook. -
woman who receives an invitation
to one of these blazer parties prepares
for a treat. She knows thai every.
thing will be opposite to home OF hote'
cooking. Each dish win have a susses-
ton of the club, the sauces VIII De ~
ter the oysters colder, the curry "ore
alluring and the steaks ideallzed.
Sreh a steak was served at q oaen-
e,or supper recently and the most was
called upon to disclose the secret.
IT was simple. The platter upon when
tha steak was served had been RUBBED
with a pinch of a-safoetida-that M
smelling drug tina is difficult to associate
with cooking in any form.
This drug is used by one club cneI
whose steaks. ragouts and game are per-
feet Only an infinitesimal quantity Is
used.
The steak should be two inches thick
the short. or Delmonico steak, being
preferable. 1t should be broiled ana
brought TO the table on a hot dlsn
without seasoning. A pinch of asafoetlda
should be busted upon the platter. Now
score the steak lightly and add, by rubbing
in a small quantity of dry mustard req
nenper and salt, plenty of butter.
some chutney sauce added to this dress
ing makes the steak a dish mt Tor the
gods.
Tripe. which is despised by many COOKS
is prepared by amateur chefs IN a nlan-
ner which would convert the most ram
pant unbeliever.
Cut into pieces two inches long py one
4fncar wide a pound of cold boiled tripe. IN
the chatting dish plaeed over the MOI
water PAM put a tablespoonful OF putter,
and as it melts add an equal quantliy Oh
-four: rub the two to a paste; season WIN
salt and cayenne; add a gill OF warm
water; stir lightly until it SINNERS; theh
add another gill of water and TWO more
spoenfuls of butter in small bits. Wnen
smooth add the tripe and half a pint Oh
oyster crabs
A prominent club man has discovered
the recipe for terTap;n, it has pc
come famous: The coolest cow terrapln
is dropped in boiling water and eeileo
for fifteen minutes; then allowed to cool
IN cold water. Place it on its back and
remove the e~ntrails, gall bag n claws,
and rub the outer kin off the legs
Divide the meat into bits and put these
In a stew pan with water to cover seas
on with salt and pepper and boil slowly
one hour. When done cool and put away
in ice box. When desired for use put IN
the chafng dish, add two ounces OF me
butter, stir thoroughly, and serve on not
plates. This recipe is unique in its lack
of Madeira. With this %terrapin cham
payne is served, but no wine is used in the
cooking, and no other wine is served.
80
Spring is the season of weddings, SO a
few suggestions for preparing a trousseau
may be given now in good season. OF
course. the bridal robe is of paramount
Importance, as on this one most 'ausplei-
GUS occasion of her life every girl wants
to look her best. Ivory is the most beeom-
ing tint in satin, much better thar either
pure white or cream. The tunic skirt,
aging now. has even invaded the sacred
precincts of m~atrimony, and the most
fashionable wedding gowns are made witt
an over-tunic of lace, chiffon, or, in rare
instances. of the satin itself. The satin
tunic, however, is not nearly so pretty
being heavier and much fussier in effect
than the softly falling lace, tuiie or chif-
fon. Above everything a bridal robe
should give the effect of elegant simple
ity. This tunic is usually pointed in front.
falling plain, while the portion which cov-
ers the back of the skirt fails in many
folds and is rounded off. A narrow ruch-
ing finishes the bottom of the satin under
skirt. going entirely around train and all
If chiffon is selected for the tunic, a close
fitting bodice of the satin covered with
the chiffon in close bayadere tucks a half
inch wide would be very smart. Plain
satin sleeves. throat band embroidered in
pearls and fall Of lace at neck and sleeves,
would leave nothing to be desired. One OF
New York's SWEETEST Easter brides had
her veil forming a small bowSof two loops
and a knot on the top of her head, which
a tiny bunch of orange-blossoms fasten-
ing the centre. The idea Is very new and