The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1904-04-09

this drop four drops of oil of rosemary
This must be slightly warmed and APP
piled with a camel's hair brush.
Msr Anna K: Do not print my full
name in the paper. but let the readers
of this column know that have made
myself young again by following your
advice. 1t cost nothing. My wrinkles
are all gone and | was a sight to be-
hold and everybody tells me how young
l look. Must l keep on?
Yes. keep on. Apply wrinkle cream
once a day and don't step until the last
furrow is gone.
Mrs. H.: I saw that you removed
superfiuous hair from the face of q
grateful woman. ] will be an admlrer
of yours forever if you will take the
hair off my upper lip.
Try this. Take the tweezers and clear
off a small space. Apply little weak
ammonia and water to the spot. This
may kill the hair forever. Should II
return, repeat.
Miss T.: l bleached the hair on my
lip white and it was not nearly so con-
spicuous as when it was black. After
bleaching it pulled it out, little by lit
tie. a few hairs at time. Then ] APP
piled weak ammonia. Gradually it ali
disappeared.
You were sensible to keep at it. Hair
of a certain kind can always be made
to disappear. Other cases of superfiu-
Gus hair can be cured with the salve
stick and others with the electric nee
die.
II. 3. V: Both you and the other
kind reader who wrote are in need of a
course of treatment. Take plenty OF
fresh air exercise. Take the bending
movements. Eat fresh fruit, cooked,
and do not worry.
KITCHEN AND TABLE.
Sunday Menus.
Breakfast.
Baked Apples.
Cereal with Cream.
Fried ScalloDs.
Brown Bread. Coffee
Dinner.
Sliced Tomatoes.
Fried Chicken with Tartar Sauce.
Rice Croquettes.
Baked Squash.
Celery and Apple Salad.
Crackers and Cheese.
Coffee.
Supper.
Tomatoes and Eggs on Chatting Dish.
Toasted Brown Bread.
Sliced Pineapple.
Lady Fingers.
nnCTnrc
Boiled Peas.-ShelI peas, cover with
cold water. Let stand half an hour.
Cook till tender in a small quantity
of boiling sailed water Season with
butter, salt, pepper and one tablespoon
full of sugar.
Pie.-Here is French cooks idea
of pie. which even to New England
ipe eater is admitted to be delicious.
Line a pie plate or tin with rich
paste. brush it with egg, prick it with
a. fork and bake until ii is a golden
brown. Make filing OF baked APP
pies. reduced to d PUPPY consistency
through a sieve. four tablespoonfuls of
sugar. a tablespoonful of butter, the
yolks of two eggs and the grated rind
OF a lemon Cook the mixture in
double boiler for a few minutes; THIN
turn Il into the crust Cover with a
latticed work fstriped paste and bake
until brown.
Reans.-If the beans for baked beans
of either the famous Boston or New
York variety are parboiled in water
to which a little soda has been added.
before they are baked, persons who
have formerly found them hurtful can
often eat them with impunity. They
should. of course, first be soaked over
night.
Sugar Cakes.-Prepare a cake dough
Of two cupfuls of sugar; two eggs, half
D. teacupful of lard or butter half
of soda dissolved in wa
err, two tablespoonfuls of boiling wa
ter and enough -four to permit of roll
ing out nicely, seasoning as preferred.
Shape the cakes in any form and cake
them in a quick oven,
Soups.-Soups of fresh vegetables are
o be advocated at this season-tomato.
hin and puree, and tomato bisque:
green pea, satisfy, spinach. Lima
Dean. onion, corn Save the water in
which vegetables are cooked. to add
,
most inviting.
Fruits.-Fruits should be served as
lessert very frequently. There is moth |
ng more delicious than peaches and |
,ream. and one does not tire of them: |
hen a macedonia of fruits may be Of
cred also with whipped cream, using |
.ut-up peaches, bananas, oranges, pine |
lpple. berries and branded cherries, |
tic. This macedonia of fruit may be |
served also with ice cream. Frozen |
ruits are also appropriate as well as |
ire parfaits and ice cream and ices |
With fresh fruit favoring. Ice cream |
nav be served in halves of small musk
Melons with a spoonful of maraschino. |
-
Cabbage.-Shred half of small head |
f cabbage and let it stand for two /
lours in strong salt water. Mean |
While make a sauce by cooking for
Ialf an hour a cupful of vinegar and
rater mixed in equal parts, bit of bay
aaf saltspoonful of mustard, six
and six cloves. Drain the
thoroughly, turn over it the
trained sauce while it is hot and let
t stand two or three hours. Then fill
nto followed tomatoes.
Molasses Candy-Old- fashioned mo-
asses candy is made as follows: Pour
ITO a kettle holding st least four
ines the amount of the molasses to be
sed the desired quantity of good Porto
sico moIasses. Boil over a slow fire
Or half an hour. stirring all the time
D prevent it from boiling over. Be
cry careful not to let the candy burn,
specially near the close of the boiiiSR
When little dropped into water be-
omes hard and snaps like a pipe stem |