The Jersey City news., 1902-04-26


es, and other tonics They realize, thess
mothers, that spring is the season in
all the year when ones heath must be
built up, when ones complexion must be
cleared, ones eyes frightened. and they
realize, too, that it rests with the spring
whether or no their daughters are TO
be ready for the summers campaign.
The girl with the bad complexion is out
of the running unless perchance she has
plenty of money as a substitute. One
sagaciolfs mamma has given UP the idea
of giving her daughters sulphur and mo-
lasses. it is so unpleasant. and she claims
she has found substitute that is better
than the original.
81 have six daughters" said this mann
ma, "and l believe they have the clear
est, prettiest compilations in town.
They are not really pretty, but their
eyes are bright and clear, and their skin
10 fine and white. and their cheeks are
like wild roses and they are strong
athletic girls Why? Because we have
green vegetables at every meal. AT this
time of the year it is really imperative
to have green things all the time, if
you expect your daughters to be attract
i've. It not only improves their person al
appearance marvellously, but acts like an
elixir on their mental faculties. They
are just as bright and clever as they can
be. and neither their father nor I can
fiatter ourselves that it is inherited from
us. No, it really must be the water
eress, and the onions. and the lettuce.
and the spinach, and the rhubarb they
eat.v
There are so many ways of serving
these green things in soups and salads,
vegetables and relishes that the miracle
is worked before the patient is conscious
of it. Pastries must be abhorred. as one
would abhor a spotty complexion, If the
green things are to secure results. These
results naturally are not apparent i'm
mediately, but every spoonful of green's
meAns a step nearer the peaches and
cream skin. and sometimes in a week,
sometimes in ten, the end is reached.
Some of the green things advised as a
cure for the salIow cheek are watercress,
spinach. young onions, rhubarb. dande-
lion. parsley green peppers, mustard,
sorrel. chicory escarole, sprouts, kale,
lettuce celery and many others.
The fealthfulness of greens is due to the
water and alkaline salts which the con-
tain. According to analysis, watercress
alone contains iodine, iron, phosphate and
a sulphic-nitrogenous essential. oil. It stinl-
uiates and sharpens the mental faculties.
Eat cress and learn w.t." said the
Greeks. While Pliny asserts that cress
water vinegar restores sanity. Watercress
to be perfect should be freshly gathered,
well rinsed in cold water, shaken thor
oughly dry, seasoned with SAT- and eaten
with thin slices of white bread and but
ter. Some prefer a dash of lemon juice
with cress and tablespoonful of olive
oil, but the epicure takes his with salt
alone
In cooking the wholesome rhubarb do
not peel. The skin is gelatinous. 1t melts
and imparts rich red color and the best
flavor of any part of the stalk. Bake in
the oven or stew on the back of the stove
using little or no water If the sugar is
added after the rhubarb is cooked it will
not require as much to sweeten. Rhubarb
cooked with dates or raisins makes plea
SAINT change, and is always popular with
the children.
Bermudas, or the little fresh new onions
make an appetizing sandwich. They
should be sliced in as thin rounds as pos
sible, sprinkled lightly with salt. and laid
between buttered slices of white or rye
bread.
If one likes raw onions. but suffers from
burning sensation after eating them
this objection to their use can be removed
by covering the peeled and sliced onions
with cold water for half hour before
using. Take up on a plate and with the
back of a silver spoon press to get out
all of the rank favor. Ice and garnish
with curled parsley, which. if eaten after
the onion will take much of the odor
from the breath. A swallow of vinegar
is also efficacious in subduing the odor
Baked onions have a specially delicious
favor, and are juicy and easy of diges-
tion. InvaIids can often eat them pre-
pared in this way, when they cannot take
them boiled, fried or raw. Leave In their
Jackets and bake IN the oven. When
ready to serve, peel. butter and season.
Allow time enough for them to become
thoroughly tender.
revelation to those who have only
seen the usual messy fried onions are
onions fried in this fashion, which leaves
them firm and thoroughly delieious:-Cut
in slices and soak In milk ten minutes
Dip in -four and immerse in boiling fat
hot enough TO brown the onions almost
instantly Take out with a SKINNER and
lay on brown paper to absorb every yes
tige of grease, and then serve hot
Peppers are wholesome summer yege-
table and go well with beefsteak, roast
beef or chicken.
This is a delicious way to prepare
stuffed green peppers for luncheon :-Se-
lect nepoers of uniform size, wash and
plunge in boiling water. Let them SIM
mer about five minutes to remove the
fire" Take out rub the skins off with
wet cloth, cut off the stem ends, and
remove all the seeds. Fill with mixture
of bread crumbs and minced ham or
sausage and season will with butter, salt
and pepper. Replace the stem on each
pepper for a cover and stand in a deep
earthen baking dish. Moisten with to-
mato Juice or soup thlckened with little
flour and favored with wee bit of
sherry. add salt to season, stand the dish
In a hot oven and bake about twenty min
utes or until the peppers are a rich
brown. Serve In the same dish, sprinkling
little chopped parsley over them before
sending to the table. If long peppers are
used instead OF the bell peppers, cut
lengthwise for stuffing.