The National tribune., 1907-08-01
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BY SENORA SARA.

every possible convenience for dofnR
the same. But in addition to always
having these things collected in one
spot in an orderly way is the pleasure
of being able to move them at mo-
ments notice to the veranda or any
place where one may happen to wana
to sit while sewing. The frames can be
made or purchased for n small amount.
and the cretonne or other coverin8
put on easily at home The cover
cts up well even when filled with sew-
ing or materials.
Have you ever thought that the ex-
travagantly long shoulder line Is noe
yecoming to everybody? Unless one is
blessed with a 1.-the. graceful figure,
and more than usual height. dropping
fichus and Oriental sleeves should nos
be adopted.
The delicate greenery Of ferns sug.
gests GOODNESS and calm. so IL you are
prone to fretfulnesS or fault finding.
get as many growing plants as possible
from the woods. and tend them every
day trying to get from them the lesson
of calm self-control Either of these
habits grow enormously IL not checked.
and perhaps the ferns may be able to
help you to overcome habit that
might, If uBcurbed. have the power to
seriously mar your future happiness.
For a mans luncheon serve iced
cantaloupes. followed by clear soup.
then FISH with Saratoga chips or Gu
cumbers. broiled chops with green peas
and stuffed tomatoes. salad of lettuce,
with French dressing. dessert OF
Strawberries. with small cakes followed
by black coffee. cigars and a cordial.
Through the luncheon serve a Rhine
or do a yyina
have iced tea in tall glasses with
little fresh mint on top.
Hospitality has but one aim; the
guests pleasure. Ii a guest cannot be
pleased except the household be dis
beyond her strength, then that guest
should be got rid of as gracefully and
expeditiously as possible. and never
asked again.
But it is nc hospitality to ask a guest
to ones roof tree and expect her to find
sufficient delight in being there and
doing as her hostess does. Too many
tactless women. wishing to assume y
savior faire" they are far from feel
ing, have fallen into a habit which can
be excused only on the ground that it
is an extreme reaction from the fussi-
ness so prevalent while ago.
These women expect of a guest abb
SOiute conformity IL tneif ways anu
pride themselves on making no FUSS
over company. expected or unexpected.
Here are several delicious Summer
drinks:
Take pint of fresh raspberries and
a quart Of currants. wash and then
bruise them. Put over these two quarts
(perferably brown. Let this come to
a boil very slowly, then remove and
strain through a jelly bag. This should
be allowed to coOH then set on the ice.
1t should be served in Individual glasses
with large piece of ice.
Another fruit punch is made by first
boiling one pint of sugar with one
quart of water and the Juice Of two
lemons. Into this CRATE the rind of
three oranges. Let it boil several min
utes, then set it aside to cool. Into
your punch bowl or extremely large
pitcher put plenty Of ice. and slice
three oranges very thin, cutting the
squeeze only the juice into the pitcher
or bowl. and pineapple cut In very
small thin pieces. Over this pour the
syrup that has cooled, and then add
any berries that you may have.
Still another punch is made by
taking pint of any fruit syrup. either
or strawberry, add to this the
juice of five oranges and five lemons
and a can of grated pineapple, or
fresh pineapple. shredded very fine.
Sweeten this to taste, adding enough
cold water to make 1t a nice strength.
Put this into punch bowl and add q
few marschino cherries II possible.
In making any of these summer bev-
erages, be most liberal with your ice,
as the colder the drinks the more ap-
petizing they are.
In making sandwiches for picnic
cut the bread very thin, but put plenty
of filling between the bread. SO that
your friends will have something that
is a bit substantial. Oftentimes peo-
pie. in trying to make their food dainty.
make it too much so, and there is
hardly anything to eat at ALL Do not
have such a great variety. but havo
plenty of what you do serve.
Meat rolls look and taste better than
but are usually too rich to
be eaten very freely. Puff paste is
rolled out to a quarter of an inch thick
and then cut into squares. A table,
spoonfulful of cold minced veal and
ham or ham and tongue seasoned and
or a small piece of sausage
is laid on each square. The squares
are then folded like a turnover, washed
with beaten egg, baked in a hot oven
folded napkin and garnished with pars-
ley.
Marbled jelly also has an inviting
appearance on the table. Prepare 4
quart of ordinary lemon jelly. Half of
this is divided into four portions. which
are colored very light and very dark
red with cochineal and light and dark
green with one of the harmless color
ing extracts. and set aside until stiff:
they are then broken in pieces and
placed in a 6ampened jelly mould. The
other half of the jelly should be kept
in a warm place where it will not set,
and as soon as the mould is ready with
the colored jellies the uncolored portion
should be poured in and around them.
Care should be taken that while the
uncolored jelly is not cold enough to
set, it is not at all warm, as this would
melt the colored jelIies and spoil the ef-
feet. Serve the jelly in deep glass
dish with a border of whipped cream.
Fried Cornmeal Mush.-Use the yell
low meal, stirring it into a pint of boil
ing salted water until a very thick
mush Is made. Cook for two hours,
then turn into an oblong dish to cool.
This part of the work should be done
On Thursday. Cut into slices half an
inch thick, -four we'll and brown in