The Montgomery advertiser., 1905-03-26
NEW BOOK NEWS
CONDUCTED BY MARTHA YOUNG

5 54N4~&kN~ SS<s~~ W
 cats by the way. A book upon a n&via plan. The stories Miss Trueblood tsyI6 in this book are the stories of CIT that she has known and cared 5 Tor. The pictures. also. done by Miss TruebIood are pictures of her own TIT. Some of them are of castaways < fhaf she took in, some of her own ever 1ampered pets.
 ' 1fies Sarah E. Trueblood was born ' fu eouthexn Indiana, in a log house. the home was surrounded by forests. her brother should make friends with and love animals.
 That love, so early cultured. glows < ln every story in her book.
 Petronella- By Mrs. Laura F. Meade. A story full of the freshness and vivacity of girlhood. A list Of Mrs. Meade's books would in itself fill catalogue. She has as much as any 1ixing writer endeared herself to the gir1g of England and America
 Her best known books probably are sDaddyss Girl" and "A Gay Cleaner
 sretronella" will take its stand with < the best of her books
 The story of American Coal In this book Mfr. Nfcolls calls attention to the xnok that since the issue of the works k1rst edition in 1896. the Untied states < haa passed from second place in coal nroduction to the head of all nations. and that. by reason of it's natural ad- var,taxes, the United States can never &e <ofnoved from this position. In the 1teh& of such supremacy in the matter < of fuel--a supremacy which to MT. Nicolls conveys power above every thinr else--the facts which are brought out in the volume in regard to the weology, history, geography, area < mining, shipping and quality or coal and it's combustion must be of en- < 1arged interest. Nr. Nicolls gathered his material from every available source. and was aided by the practical Knowledge rained by fifteen years of employment in the coal-fields of Pennsylvania.
 Harper's Cook Book Encyclopedia. As the proof of the pudding is the eat fng. 60 the best review of the cook book is to set out some of its contents for discerning housekeepers to profit by. These below are suited to the sea- son:
 six Novel ways of Cooking Eggs.
 Broiled Eggs.
 Cut slices of bread, toast them light ly. trim the edges. and lay them on a dish before the fire. with some bits or butter placed on top. when this melts, break and spread carefully six or eight eggs on the toast. Have ready sa- lamander, or hot shovel to brown the done. squeexe an orange and grate some nutmeg over them.
 Eggs Ia Creme.
 Hard-boil twelve eggs; slice them thin in rings. In the bottom or large .bal<ing-d dish place layer of ergs: cover with bits of butter, and sprinkle with pepper and salt. Con- ffnue thus to blend these ingredients untils the dish is full; be sure, though. that tine crumbs cover the eggs upon top. Over the whole pour large tea cupfuI of sweet cream, and brown nicely in a moderately heated oven.
 Exgs . 7Italienne.
 F3reak seven or eight eggs into 2 saucepsri. with a Dit of butter In It Add the juice of a lemon, glass oI white wine. enough pounded sugar 70 make them decidedly sweet, a. pinch of salt, and any approved flavoring, ss oranre-water or curacoa. Then preceed exactly as with scrambled errs. When they are set without be- ing hard, pile them on hot disn, oust them well with sugar, and candy IL a little either under a salamander or with a red-hot fire-shovei.
 Egws . Ia Martin.
 uava ready a dish that can De put s,tcF sha oven and baked. It should DC like a deep, ordinary soup-plate, wltn- out the wide rim. It Is easy enough to And plenty such at any store. nS9 1t heated, but not too hot. Put in.c . ana1I saucepan teaspoonful or puttef. Tat it melt. but be careful that 1t does ,.ot lbrown. Then add a teaspoonrul .rf four Cor more, if 1t is preferred thteker). and then very. slowly, atter Che -four Is well mingled, cup or milk ry cream. Then add four tablespoons fut of grated cheese. Stir we'll anu when thoroughly heated pour into the dish you have ready, and witn srea. raref SO as to keep the shape) drop lnfos The mixture four eggs. The oroih- nrv dish will hold about four eggs and lock well. but it may be possible to find larger ones. Put at once Into the r,yen. and when the eggs are set serve st once. A few bits of parsley make Inc dish more inviting.
 Bag TimbaIes.
 Butter small tin moulds and dust them with powdered parsley; then az erz is dropped in each, and they are put in a pan of hot water and cooked in the oven for about ten minutes, when they may be turned out on . round platter. and sauce made or cup of thickened cream with chGeped mushrooms in it, or tomato-sauce with the mushrooms may be poured ground them. The timbales may be altered by lining the moulds with fS,e- iy minced ham instead of parsley. but tt must be moistened with cream or egg to make it adhere to the tin. The egg is put in and the sauce used as before.
 Egg V0l-au-Vents.
 NFsno~ kxxyo fr,,N1aa nd mt thAn1 into a stewpan with two tablespoonful of thick cream: add four eggs that have boiled twenty minutes; chop them small. season with salt, pepper, and