The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-06-26

WOMAN'S WORLD.

De a decoration Oh roses
This eleven O'clock function can be an
affair of five courses, the prevailing tint.
pink in shade. IN which ornamentations
and food are of the same color.
MENU.
Biseae of Lobster
Psthoff of Chicken
Beef Salad
Currant Sponge Strawberry soufle
Radishes Pink BonbonS
Claret Cup Fruit Coffee.
The damask should be pure white. and,
as it is a June hospitality, the table decor
ations should be a grouping of rose
blossoms in pretty bouquet holders, grad
uating in size as the decoration reaches
the table ends. For an individual treat
ment. these flowers should be of different
tints. the dark ones taking a foremost
place, while those of lighter hue should
gradually assume a paler shade as the or
namentation ceases. A rose glass with
one blossom can be placed at each cover.
Rosebuds of smaller size look well when
scattered lightly oven the board at regu-
lar intervals.
Favors this season, particulars for
breakfast, differ according to the for
mality of the occasion. Fol those VINO
delight In articles of home manufacture,
a handkerchief made of Valenciennes
lace and wide huting will meet all the re-
auirements of a souvenir for either roses
or corrections. As a lace garniture this
pretty triae, with ribbons of different
shades. can be made in bouquet form Tor
the blossoms, or if sweets are preferrea
it can be gathered up in bag like form
and filled with white bonbons and then
ted with pink satin ribbons in long loops
and flowing ends.
Another charming device is a glove bag
of pink ooze leather, decorated either
with an embroidery or water color paint
ing. filed with CONNECTIONS, which box can
be used afterward for a toilet accessory
On either of the three favors the guests
card should be fastened by a ribbon, and
the name written on a card of delicate
pink-tinted shade.
Mushrooms and kidneys can be made
into an appetizing dish in this manner:
Skin. haive and core the kidneys,
sprinkle them with salt ana pepper, egg
and crumb them twice, fry them in plenty
of fat till a good brown; keep them not.
Peel and trim a large mushroom Tor
each half kidney. Fry 1t till tender in
the same fat as the kidneys. Lay a
mushroom on the hot dish, place on it a
slice of tomato heated in the oven, then
a half kidney. Hand with this dish po-
tato chips and nicely boiled spipach or
peas.
Mushrooms au Eratin-Take a dish of
freproof china, butter the bottom thick
ly; scatter over the dish minced chives.
chervil and parsley, mixed with a few
breadcrumbs. Fill the dish with peeled
and washed mushrooms, place stalks up
ward; scatter more breadcrumbs and
herbs with a good sprinkling of season.
ing and more butter again on the top.
Pour over all a gill of white wine and
set in a brisk oven about 20 minutes.
This dish SHOULD be brought to the table
ae it comes from the oven.
Peel and wash a pound of mushrooms,
season them with pepper and salt, and
cook in a little butter for a quarter of
an hour. Have ready some good white
curry sauce: add this to the mushroom.
boil for a few moments. and serve on
hot. crisp toast. To make the sauce fry
a medium-sized onion in some clarified
butter. taking care that it does not
brown; then add a teaspoonful of rice
A4Odls tl4C o01l4C u vii POAQSI, d lit
of cayenne a squeeze of lemon juice, and
a cupful of white stock. Boil up while
stirring. cook for ten minutes, and strain
into the mushrooms.
Mushroom Custards-Take half a pint
of fresh, sound mushrooms. Remove the
stocks and peel and chop the mushrooms
in neat dice. Put the stalks and parings
in a pan with one pot of milk. Sim
- 49, - 49,
the flavor. Then strain out the stalks,
etc, and put into the milk the cut-up
dice. Probably they will take about
twenty-five minutes. When tender add
one teaspoonful of finely chopped pars-
ley, salt and pepper.
Well whisk three whole eggs and one
extra yolk. When the milk is sufficiently
cool not to curdle the eggs strain them
in Have ready some well buttered tin
molds or small cups. Pou in the mix
lures. Twist a piece of creased paper
over the tops. Stand them in a sauce
pan with boiling water to cover half way
only up to the tins. If they cook quickly
they will be full of holes, like a honey
comb, and quite unsightly. Turn out
carefully on to a hot dish. Pour over a
nice cream sauce and garnish with pars-
ley.
1t is poor economy to confine oneself to
one pair of shoes, says the Chicago
Times-Herald.' When the feet are kept
constantly incased in the same footgear
the rubbing on certain bones and points
is sure to cause callous places or little
corns, than which there is nothing more
Irritating and maddening.
Every morning the feet should be spong-
ed off with water perfumed slightly with
benzoin. AT night, particularly in warm
weather, they should be bathed with tepid
water and CASTLE soap. If they are ten
der, hot water and a little arnica will
take away the feverish, tired ache. I'm
der such conditions the stockings must be
busted with a powder made of eighty
seven grains of baraic acid, ~twenty-six
grains of saIicylic acid and one and three
fourths ounces Of finely powdered tai
cum. Don't wear heelless slippers or
boots with French heels.
Stockings and shoes should be changed
frequently because of the unusually large
pores in the soles of the feet. They are
the largest in the body and send out an
excessive amount of poisonous secretions.
Thu thick shoes we wear make this condi-
ton worse, for the reason that ones feet.
put into a pair of calfskin boots, are as