The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-03-15
Odds and Ends.

Scalding water poured on apples will
| cause the skin to slip off easily, saving
the labor of pairing. The same treatment
of bean pods will simplify the Smelling of
the beans.
| The best way to clean steel knives is
| with raw potato. Cut the potato in half,
dip into ordinary ashes taken from the
range and scour. You will be surprised at
| the result
One has to dispense with lot of super
| fluities in order to live up to room fur
nished in mission style. pair of iron
| or copper candlesticks and a low pottery
bowl for matches are In the best taste for
the mantel of such room.
Deep fiounces extending from a hip yoke,
or from the belt to the hem of the skirt,
will be popular trimming for summer
| silks, crepe de chine, wolfe, foulard, French
| muslin, etc. This revived fashion will make
1t possible to use skirts of another season
by adding double or triple founces of new
material.
The fluffy boa will take the place of the
fur neck scarf at Easter time. The import
ing and fancy dry goods houses are al
ready displaying many styles with short
three-quarter and extra long ends in white,
black and white, gray, or cream combined
with delicate rose mauve, and other soft
pastel shades. and also in solid black.
To prepare lobster la Newburg pick the
meat of one lobster or of one can into
small bits and drain off the juice. Cook
the meat for five minutes with one table
spoonful of butter, dash of paprika and
salt. Add wineglassful of sherry or Ma
deira wine. Stir into pint of cream the
well-beaten yolks of three eggs, mix with
the meat mixture and cook over boiling
water until thickened.
A schoolma'am who has travelled all over
America and Europe has her monogram
painted not on one end of her trunk, but
on the top as well as on each of the four
sides. 1T is not the public / am serving, :"
she says, 1T was an idea evolved after L
had wasted hours in baggage rooms hunt
ing for my trunk. / have had to pick 1t out
of great bales of luggage where only one
side was visible and. of course, that was
the side which had no initials on it. Now
1 can find ii easily"
Better than an unadulteradted stimulant
is spoonful of rich cream added to the
white of an egg beaten stiff and favored
with a spoonful of brandy. A phySician's
wife in the pages of What to Eat gives
several good raw-egg combinations, among
them a morning strengthened. She says:
An egg beaten In cup and the cup filled
with coffee is excellent for a person with
no appetite for breakfast. Stir the egg
rapidly while pouring the coffee over it to
should then be added, as usual
Many children are fond of ham, but
mothers, as a rule, hesitate to give it to
young people on account of its supposed in
dgestibility. But ham properly cooked is
anything but indigestible. A prominent ply
stefan is authority for the statement that
typhoid fever patients in the Vienna hos
pitfalls are allowed boiled ham early in their
convalescence, not sparngly, but one
of their principal articles of diet. The ham
has been boiled until it crumbles at the
touch of the fork, and does not require to
be cut with a knife. Cooked In this way
! ham may be served on the nursery table
with perfect safety.
The prevalence of knotted ribbons in the
trimmings of gowns. wraps and waists is
most apparent. Showers of narrow satin
ribbons, knotted in several places to a
foot in depth, forming bertha effect dra-
perry around the shoulders of gown. are
| x.rxfx.
ribbons. Even wide sash ribbons are
knotted in several places. A soft round
bow at the waist line is further supple
mented with a knot sixteen or eighteen
| inches further down and another near the
end of the strand. Scarcely any plain
lengths of ribbon are seen on the Paris
models. To tie up the soft lengths and
make them chic and bunchy is to have them
| quite correct