The Jersey City news., 1906-06-28

cate Skin-Blue- white. blue from dark
to light. rose pink. green from dark to
light, yellows. especially in gold tones;
puppies and lilacs, grays. black brown
eontrasted with pink Tp be avoided
reds.
For Golden Blonde, with Pale Skin
Olive green, mauve pinks, cream white,
black, gray, amethyst, amber, stone
gray, blue. To be avoided Reds and
browns
For Brown Hair, Eyes and Skin
Reds, amber and all yello'vs; brown. ma
room, olive, green, rose pink, with dark
tones, very dark blue, especially in vel
vet, tan and cream eosors. To be avoid
ed--Light blue or medium blue, light
green, pale violets or violet pinks, grays'
purple, black. white
For Black Hair Pale Skin ana Blue
Eyes-White, both cream and blue,
black, blue, light to dark, reds. light to
dark, pale pinks blue grays; with dalss
eyes and yellows and amber. To be
avoided-Pale greens.
For Chestnut Hair, Hazel Eyes and
Pale Skin-Creams, biteS, wnrte or
creamy tone. To be avoidedvBlue-
white, red of any shade. brilliant yell
lows. medium blue
There are two other types that may
wear -white-the dark brown haired
| with roseate complexion and blue or
green eyes, and the black-haired. with
pale complexion. and blue or brown eyes.
But in all cases it requires the brilliant
rosy or the brilliant pale complexion, and
the very dark brown-btack or golden
hair.
Wherever there is red in the compo-
sition of the hair. green (not a pale
green, which should only be worn by
blondes) will be becoming, and the darK
shades of red will bring out the red in
the hair. Light blue may be very effect
lively worn with very dark hair that has
red in its composition. especially when
the complexion is pale or very delicate
Very often it is the quantity of GER
tain tone or color that makes it becom-
| ing or unbecoming. A bow or lining OF
any given color may be very effective
which, used in a large mass. might de-
stroy the harmony.
I'll sound sabsurd to say that few peo-
Pile know how to boil an egg correctly,
but it is quite true, nevertheless.
Three minutes is the usual time allow
ed for boiling an egg. If it is newly laid
another minute is allowed. These are
the mary rules from which some
house epers have never departed all the
days of their welded lives.
But these rules are wrong in founda-
tion. Three minutes will not cook an
egg. In that time only the outside will
be cooked, and that portion overdone,
too. Within the yoke will remain liquid
and quite uneooked, though the white
will be set too much, especially at its
contact with the porus shell.
And longer than three minutes in boil
ing water will ruin the egg entirely. The
yoke will be changed into substance
resembling yellow powder, while the
white will be an indigestible mass war
ranted to help dyspepsia. In fact, a
hard boiled egg, taken with tea, is a very
mischieyious thing. The tannie acid in
the tea viii still farther harden and
tougher the albumen of the egg, SO that
it will be absolutely insoluble when the
digestivejuices try to act upon it. 1t
does no good, but has to be passed away
as waste matter.
OF course, if people like the taste of
raw yolk, the three minutes in boiling
water will give them an egg that can be.
digested and so turned into flesh later.
Bur what is wantd is way of cooking
that will yield toothsome, rightly done
morsel.
This can be obtained by cooking the
egg ten minutes, or, in case of a very
new one, warm from the nest, quarter
of an hour.
The water is boiled up before the eggs
are put into it. Then it is taken off the
fire and the eggs put in for ten minutes.
In this way the outer ring of white will
not be unduly hardened by boiling, but
the hot water viii cook the whole egg
substance gently. Yolk and white alike
will be exactly set, but in no way
hardened.
Every mother who has little children
that cannot go to a kindergarten will
find a sand table one Of the best invest
monte thof eha no., ~. t-o fnr fLo con-