The Jersey City news., 1901-03-12

You need only visit a German bakery
to learn that German dishes are very diff
ferent from American dishes. There are
funny little cakes, literally black with
poppy seed, and apple cakes and all man.
ner of products of the cooks art that are
not to be found except among the Ger
mans Even meats and vegetables in Ger
man households are manipulated in a way
to astonish the uninitiated. It is by no
means bad plan to learn some of these
methods of cooking. Many of the Ger
man dishes are extremely good. They
have a way of cooking red cabbage for
instance, that renders that wholesome
vegetable very appetizing, more so than
1t sounds. An entire head of cabbage
should be shaved into fine pieces. Put in
to an earthen pot one tablespoonful of fat.
Cut one onion in fine slices and let lt
simmer in the fat. till brown; then put in
the cabbage. Peel, core and quarter one
apple and lay it over the cabbage. Cover
and cook slowly without so much as
spoonful of water for three hours. When
done shake in one tablespoonful of flour
and last of all add three tablespoonfuls
of vinegar.
AS to a German apple tart roll out
round of short paste into circle about
ten or twelve inches in diameter and edge
1t all around with an inch-wide border of
pun paste. pricking the foundation around
well to prevent it rising, and bake till
crisp. Meanwhile peel core and slice in
to wedges eight or nine large cooking ap
pies, have ready a syrup made by boiling
one pound of sugar with pint of water.
lay the apples into this while hot with five
or six cloves, and let it all simmer gent
ly together till the apples are soft, but not
mashy. Spread the tart rather thickly
with either apple or apricot marmalade,
thenslay the wedges of apple on this,
ranging them neatly; boil up the syrup
in which they are cooked to thicken it,
and when cooling pour it into the tart
and serve cold, sprinkled with cinnamon
sugar
Liver dumplings are great favorites III
German households. Chop the liver fine
and add to it one slice of bread that has
been soaked in water, one egg, one-half
teaspoonful of marjoram and one-half
teaspoonful of salt. Put some dice of salt
pork in the frying pan and in it brown
one sliced onion. Add this to the liver
and mix all together thoroughly. Have
ready a kettle of boiling water, into
which drop the mixture from a teaspoon.
after fifteen minutes of cooking the
dumplings are ready to be taken up and
served.
Salads of all kinds are dear to the Ger
man heart, says the New York Sun.
What is known as the typical national
salad is made by combining picked cab
bage with equal quantity of sauer-
kraut and adding oil, vinegar, pepper and
salt, besides onion, horseradish and cher
vil One very good salad is combina-
tion of cold cooked string beans and slic-
ed cucumbers with a little mustard. vine
gar, pepper and salt as dressing.
There was a woman once who wanted
a covering for her dining room floor. BY
dint of much economy she had managed
to furnish the apartment in Colonial
style. An old mahogany claw-foot table,
chairs to match, china cupboards with
mullioned panes, ETC.; everything was
complete with the exception of a suitable
rug.
Unfortunately, but a very modest sum
was left in the now attenuated pocket
book, and the plucky little woman made
up her mind that her wits must make
up the financial deficiency.
A search through the garret was un-
productive of any result and she was
about to give up in despair, when the
the idea, why not make a rug of rags"
1t would be eminently appropriate and,
what was more to the purpose-inexpen-
sive.
The materials were all there her
friends volunteered their aid in. cutting
and sewing the strips together, and the
only expense incurred was the price of
the weaving, which was very little.
oil ffo mi al nd 1ai6
on the floor, and many were the ejacula-
tIons of surprise and pleasure at its
beauty.
1t is woven into circular shape, the
better to accord with the room. All the
colors are pale; dull blues, soft browns
and faded reds and greens, all inter-
mingled with charming effect. A border
of black adds just the requisite touch
needed to bring out the beauty of its
shades.
Whether this one woman's success has
had anything to do with the present pop
ularity of rag carpets, rag rugs, rag por-
there's, rag couch covers, is difficult to
say. But 1t is very certain that there
Is such a revival and that fashionable
women are going wild over the beautiful
couch covers and curtains made from
silk velvet and satin rags with strands
of gilt braid interviewer in their fabric.
Instead of burning or selling their old
rags now the women are saving all they
can lay their hands on, and it is no un-
common thing to be greeted by the re-
quest: won't you please save all your
scraps and pieces for my rug"
1t is said the men who ply the lucra-
tive trade of collecting rags are disgust
ed at the dearth of the once plentiful
material. and that several threaten to
give up a business in which there is SO
much home opposition.
If you heat your knife slightly you
can cut hot bread or cakes as smoothly
as il it were cold.
Soda is an excellent article for cleaning
tinware Apply with damp cloth and
cub dry.
Neuralgia may very often be speedily
relieved by applying cloth saturated