The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-06-30
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WOMAN'S WORLD.

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bread are truly wonderful am address
ing housekeepers who use left overs
1 and wish to serve them in a dainty way.
For their benefit I viii give my expert
ments, says VIVA to Eat" Al old lady
first gave me the idea by telling me how
she baked oysters in a cream loaf. Eager
to try new things, I followed her sug-
gestion. and with such success that I
originated a few dishes myself, giving the
family many surprises. until, as the loaf
appeared, a guessing game ollowed to
4 see which could correctly name the in
side. l used a five cent cream loaf: cut
the top off with a sharp knife, then ran
the blade around the inside, removing the
inside in almost one piece; this can be
served for bread crumbs, or used in the
preparation of some of the dishes. What
is left makes a nice crust box which l
dry in a cool part of the oven, while I
am making the insides, which are as fol-
lows
Oyster bread loaf-Use the bread taken
from the inside, CRATE and measure it,
using the same amount of rolled crack
kers; mix in a bowl. with salt and pepper
to taste, half a cup of melted butter and
the same of cream. When this is mixed,
/ drop with the hands in the bottom of the
box, then a layer of oysters; more of the
mixture, and SO on until it is filled; after
which bake until crust is Drowned.
1 Hard Boiled Eggs, Boxed-Make your
4 bread loaf into a box, as above; boil six
eggs twenty minutes, when cool remove
shells, cut into halves, take out the yolks,
mash in a bowl and season. If one has
any cold meat, a little chopped fine gives
: a fine flavor. Stuff the whites with mix
ture; put together; place them all in the
Ebox neatly. Make a thick cream dress
ing and pour over them. Bake until
\brown.
Chicken Loaf-Cut cold chicken or veal
into dice; make a white sauce, into which
4 slice two hard boiled eggs. then add the
chicken and pour mixture into the loaf
which has been prepared and bake.
Tomatoes Baked in ~Bread-Take half
a can of tomatoes, make a seasoning
much the same as for the oysters. with
out the cream, adding a little chopped
konion. Fill the loaf--first a layer of to-
Lmatoes, then seasoning, and so on until
1T is full. Bake until brown.
Asparagus Loaf-Cut the asparagus in
to small pieces; cook until tender in salt
ed water; drain and mix with a cream
dressing; pack in the loaf and brown in
the oven.
/ have also used a quare loaf Of sponge
|cake. or angels food. in making a nlm-
Der OF sairt;- desserts. Z
Sp5ase Saisd--rut 4 sponge cake shat
has been slightly ar.ed. the same rs ias
bread. into the box arrange sliced Or
arges and strawberries. over all place
powdered sugar and eocoanut.
spssge AXE ard ssrawherries--Fili our
spanS1 cake box with strawberries.
sweetene.L cnver the top with whipped
cream, Or the whites of two eggs beaten,
favored with vanilla and sweetened.
This is as good as cream.
Angel Food and Chestnuts-After maxi
ing the cake into a box, boil about a
quart of sheiled chestnuts in sweetened
wafer until soft; drain and mash through
a sieve. pack this powder in the cake;
This is very dainty and the Italian chest
nuts are the best to use.
- er. hefo-esswas such a bewfldering
lion of t~oilettes necessary to set the
INNER girl before the world with a COM
wardrobe. Besides the gowns for
ng and evening wear ordinarily at
ummer resort she must have a skirt
food quality cheviot, covert or serge
after the English fashion. to reach
I four inches from the ground. For
lburban places, where dust has to be
taken into consideration, these skirts
made of crash are immensely popular.
The newest of them are quite long and
cut exactly after the style of the heavier
ones.
Then, if milady plays golf, She must
have her golf suit, and for this purpose,
apparently, the more dashing the costume
the better it is Asiked. The smartest are
made of two-toned materials in bright
red, hunters green or mixed Yale blues.
be entirely CONNIE Il faut the skirt
of the golf suit must fit as perfectly and
as closely as a riding habit and be well
stitched. Either the regulation double
breasted or the Elton jacket completes
the costume. Some slende figures favor
the Norfork jacket, and when well made
by a good tailor from heavy cheviot it un-
doubtedly is natty and becoming.
The bathing suits of the summer of '99
are a decided Improvement both in cut
and fit to those of several years PACK
and as far removed from the baggy
bodies and i'll hung skirts of a decade ago
as one can possibly imagine. Brilliantine
in dark colors is far and away the great
est favorite in materials. Partisan ad-
vices say that the smart set there are
using black satin duchesse for bathing
suits. because it gives the most comfort
and ease in the water, sheds the water |
best and has such a degree of elegance
when dry. This material is, however, too
expensive, besides lacking durability, to
become generally worn. Good taste sug-
gests that the more subdued a bathing
costume is kept the better form 1t. is.
Many novelties in bathing suits, both as
to color and style. nave often waited
very patiently for recognition, but nave
almost invariably failed. Black first and
dark blue second still continue in the lead, /
although, following the craze for gray in
everything else, gray trimmed with white
braid promises to be much used this sum
mer. The amount of braiding and stitch
ing used is regulated by individual taste;
some have them very elaborated, others
quite plain. Like the prevailing street
skirt, the bath dress skirt fits the hips
quite closely, closing invisibly on the left
side The proper waist is after the shirt
waist model, with a large collar, either
rounded or sailor shape, of serge, fan