The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-01

- III III - L u ills
styIe of bodice as the most popular
form for the coming season. AS skirts
grow fuller about the bottom the arrival
of the blouse is only to be expected, and
only larger sleeves are needed for the
fashions to resemble those of a dozen
years ago. There is a saying among
the couturieres that fashions return
every seven years.
New Trimming.
A new trimming just introduced in
Paris consists of small gold or silver
rings. sewed to the goods of the gown in
two rows a few niche apart. The rings
Of the W rows alternate, SO that velvet
ribbon or cord run through them forms
points, and the effect, particularly with
black velvet ribbon or gold cord, dis
tinctly attractive n original. These
small rings are also sewn on the edges
of goods and ribbon or cord laced across
to form an open work insertion over
color.
Table and Kitchen.
Conducted by Ida Ames Willis, 719
Chamber of Commerce Building, Chi
cago, to whom all inquiries should be
addressed.
All rights reserved by Banning Co.
Chicago.
How to Practice Economy.
However frugal the housekeeper may
be in the use of her means and materials,
she knows that there are so many odds
and enc left over from day to day that
SnQQlQ De utilized III sumo way as II Is
through this very channel that the
housekeeping expenses are increased in
the majority of homes. There are pos
sible uses for every scrap of material
wasted if one has the knowledge and
ability to turn them to good ccount.
REHEATING OF FOODS.
Recooking meats do not tend to max
them more wholesome and digestible,
unless one studies well and understand
ingly the manner and method of reheat-
ing them. So many savory and tempt
ing dishes can be made from the APP
parently hopeless collection that con-
fronts the dismayed housewife on her
daily rounds to pantry and refrigerator
Let her but know how to present these
in new and attractive forms on her ta-
BILE. What the palate finds savory and
pleasant to taste will meet with hearty
approval and reception. The secret OF
heath foods is to do so in such man
ner that they are not actually recooked
and rendered valueless as nutrients and
form and appearance as TO lead the UNI
wary into the belief that they are par
taking of something entirely new.
SOME AVAILABLE SCRAPS.
While everything is in some way
available the materials that are most
constantly left over" are meats of ev-
cry kind and vegetables. From these
many a toothsome compound may be
made by one skilled in the art and it is
these hat are the envy and ambition of
so many amateurs.
MINCES AND HASHES.
So great a distinction exists between
the American hash and it's English
cousin, the mince, as to disguise all re-
lationship and yet in all probability the
same ingredients enter into the compost
ton of both. There are so many dainty
scraps that may be used for these dishes,
that are not suitable for some other
preparations-such as %curries, creamed
dishes, etc. Morsels of cooked tongue
sweetbreads, the meat that lies nearest
the bones, especially in poultry and
game. All such is available for dishes
that require the materials to be hashed
very fine. In preparing cold materials
for madeover dishes there are several
degrees of coarsenesS and fneness into
which they are cut or hoped From
the half-inch cubes to the paste which is
pounded in a mortar This utensil is as
useful in the kitchen laboratory as the
chemists workshop. But is better for
the pounding seems to destroy so much
of the flavor of cooked meats
SCRAPS FOR SOUPS.
Never throw away any bones or meat
trimmings cooked OF raw, as these are
| most useful in making soup stock. If the
quantity is too small to make a founda-
ton for your dinner soup, break up the
bones as small as possible and mince
the trimmings, removing the fat, which
may be used for frying if meat is I'M
ook cover with cold water and place
over a slow fire and simmer gently an
hour at least. Keep saucepan covered
to prevent evaporation.
Sunday.
BREAKFAST.
/ Cereal. Sliced peaches. Cream.
Fried spring chicken. Dreamed potatoes
Rice waffles. Honey.
Fruit soup.
Roast lamb. Mint sauce.
Green peas. Potato croquettes.
Sc~alloped tomatoes
Pineapple and banana salad.
Ice cream
Coffee.
SUPPER.
Pressed chicken. Lettuce.
Thin slices brown bread and butter
Fruit. Cake.
Tea.
Monday.
BREAKFAST.
Fruit.
Oatmeal. Sugar and cream.
Dreaded tomatoes. Cream sauce.
Thin slices bacon. Rolls
Coffee
LUNCH.
Fried egg plant. Sliced tomatoes.
Corn pudding
Stewed fruit. Bread and butter.
Onion soup.
Broiled steak. Green peppers
Stuffed potatoes. Buttered beets.
Bean salad.
Changed Their WhitehOuse W