The Jersey City news., 1902-06-03

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oones and dry trimmings should be
aly saved for stock: twice week
ouid be collected. covered with wa
r cracking them into small pieces,
eSed gently in the oven for severat
When strained this bone stock
a capital foundation for many
nd most gravies.
little cold roast fillet of veal or
sr from leg of lamb are left over
meat from all skin and minee It
Prepare a sauce by dissolving an
of butter, adding one small white
finely chopped, and a tablespoonful
bur; then reduce this with half pint
lear stock. seasoning it with sauce.
and cayenne. boiling it and adding
last three -pennyworth of cream;
in the minced meat, bringing all
e to the boiling point again and
she pan aside TO allow of few
simmering; now pour the mix
hot dish, and garnish with
OF hard-boiled egg and fried
C,read, producing dainty dish
its title-Creme de Veau aux
II dish that Is rather old-fasn-
there are few nicer-Cut the
tions of cold beef or mutton into
as thin;y and neatly as you can,
each slice into seasoned Hour;
saielt some good beef dripping in
pan, and, when it is very hot, put
ne slices (as many as the pan will al
OF at a tims) and fry them brown on
4 sides, but do not let them get hard
"a tough; drain and lay them in shall
asewpan. Any strips of cooked ham
bacon should be lightly fried and laid
them; cover this pan and set II
"a. Fry some three or four thinly-
Ia Spanish onions in the dripping, and
h cooked and slightly Drowned drain
season them, pie them in the mid
dish and place this where it will
not. Pour away most of the fat.
ito the rest couple of large, fresh
hoes and stew these until they are
her: then crush them. add salt and
oper, a pinch of dried sage and thyme
i'd tablespoonful of flour; mix smooth
and stir In about half pint of clear
,ne stock, letting all boil to thick
rayy. II liked, a spoonful of curry
,wde-. q drop or two of vinegar and
us.e drop of Worcester sauce may be
his gravy over the meat in the
and let the pan simmer for fully
n hour. If the onions are liked by
ryone they must be put into the pan as
Hsl; II not. simply see that they are thor
lghly hot when you dish the meat by
ranging the slices around the pile with
e gravy. The potatoes that accompany
lis dish should be tossed into the frying
IN after they have been boiled and brok-
/ up.
The best use TO which to put the very
nallest scraps Of meat that are left about
le bones Of joints Is TO make ressoles OF
,em. Ressoies is only the French term
II a properly constructed hash, moulded
nd served in Individual forms. rolled in
20 ana crumbs and boiled in fat.
The secret of good home catering is to
btain the most nutritious as well as pal
table food, at the least possible expense.
II may be a theory to the housekeeper
nth unlimited means at her command,
at ii must become the practice with the
.ajority Of housekeepers.
summer time we give thought to
attire. Ii wouldn't do to enter this
rtorial contest without first casting a
tical eye over the fine things offered
our decking.
re girl who is In half mourning has
sleyerest rig. 1t begins with a blouse
ite Irish crochet lace over white taf-
The skirt of black taffeta, with box
stitched down to the knees and then
az. is apparently held on by sus-
ser arrangement of the stitched taffe-
This saves it from the disjointed, cut
If look Of q waist of one color and a
of another. There's also a little
IN Jacket, short and plated, of the
.ck taffeta. It has flowing, plated
seves and is lined with white taffeta.
whether or no our bellies will bear the,l
ecks in the proper exploitation Of the
french tailor-made is a question. A GER
ain very pretty woman. however. has
eady a pale blue etamine with lattice
trapping in taffeta, and the little lac,
,lonse that goes under the Eton is GU
10 that it reaches the base of the neck
/ is simply minus stock. All fair pos
iessors Of these low necks have laid il
separate stocks, so just how many neck
will go bare is a problem. A Frencl
wears her Pierrette with one o
hese necks. A string Of pearls also.
You may smile but one dress reposinl
n a long sachet bag has coat of pinl
,repe de Chine. II Is not very practical
'Awever, and only an expert would know
gas a coat at all. There's a lot of lace
plique, and sash-lke tails reaching