The National tribune., 1907-07-18
By SEN0RA SARA.

| iet Stalu ull!i Il telCk Slrnp Is formed,
/ then press thru a sieve. Whip one pint
| of heavy cream to a solid whip. over
/ this drop the pulped fruit very slowly,
| beating without stopping until thoroly
/ blended. Stand on ice for half an hour
/ to chill Just before serving mix light
! " with it meringue made with half
j Lupful OF sifted powdered sugar and
the whites of two eggs. Heap in dish
] and surround with ring of the fresh
| berl ies.
i A Summer Salad-Take red radishes
which are quite strong in taste and cut
| in thin slices with fiuted vegetable
| Slicer. Cut an equal number of thin
slices of cucumber. Soak separately in
| salted ice water for half an hour, then
drain and dry on a soft cloth. Arrange
| in overlapping slices on bed of lettuce
leaves and sprinkle with French
| dressing.
| Stuffed Cucumbers.-Chop fine any
kind of cold cooked meat, measure and
add to it one-half of its bulk of cold
| boiled rice and high seasoning of salt,
/ pepper, onion juice and a pinch OF
curry powder. Pare large cucumbers,
cut in two-inch lengths and carefully
scoop out the centers- Fill with the
stuffing and lay out in a shallow pan.
| Pour in half inch of seasoned beef
stock, cover and simmer slowly at the
| side of the fire until the cucumbers are
| tender. Serve on thin squares of toast,
pouring the gravy round at the last.
| Cucumber Fritters.-Peel and CRATE
four large cucumbers. Press out and
discard the juice. To the pulp add four
well-beaten eggs. high seasoning OF
salt and black pepper. one teaspoonfuI
of butter and flour sufficient to make a
very thick drop batter. Measure tho
| amount of flour used. and for each cup
full allow one level teaspoonful of bak-
ing powder. which is to be stirred in at
the last. Drop by small tablespoonfuIs
in kettle partly filed with smoking
hot fat, and cook slowly until puffed up
and brown. These will be found a very
excellent substitute for oyster frittera
New Potatoes and Onions.-SeIece
some new potatoes little larger than
marbles and the same number of small
or button onions. Peel the latter, wash,
and scrub the potatoes with a towel or
| stiff brush to remove the skins. Place
| in separate Saucepans and scald for five
minutes, then drain. For each pint OF
the mixed vegetables melt in a deep
frying pan one heaping tablespoonful
of butter. When hot drop in the pota-
| toes and onions shake until well greas-
! ed, then cover and cook slowly until
both are perfectly tender; shake we'll
every five minutes. When partly done
sprinkle with salt and pepper. Two
minutes before taking from the fire add
teaspoonful of lemon juice. and when
in the serving dish sprinkle with
chopped parsley.
The following is a good tonic for fall
ing hair: Tincture of nux vomica, one
| ounce; spirits of rosemary. two ounces:
alcohol. two ounces. Apply several
times week to the roots of the hair.
Green vegetables include many por-
| tions of plants, such as shoots. leaves,
stems. stalks and sometimes roots. They
are all valuable on account of the yari-
Gus mineral salts which they carry in
solution in their juices. They are also
succulent and give variety to our daily
bills of fare. They add bulk to the
amount of food consumed and majori-
ty of them contain more or less iron,
one of the most valuable constituents
AS green vegetables are succulent,
they part easily with their salts, hence
must be cooked in hard water. This is
accomplished by adding some salt to
the water before putting in the vege-
table.
most excellent and perhaps unusual
method of serving some green vege-
tables is in combination with milk, pre-
pairing them in soup form. The milk
supplies the nutritive properties which
are lacking in the vegetable, thus MAX
ing a dish of real food value, as we'll as
one which is palatable.
Lightly anoint the scalp, after wash
ing it with soda, ammonia or boraX,
with some bland oil or unguert which
Is readily absorbed. This can be done
without spreading it on the surface of
the hair, and it will be carried through
the roots to the very points of the
hairs, each of which is hollow and
contains the coloring matter and the
natural secretion of oil.
Identification" is a most 1aughabIe
game. Half the company try to guess
the names of the other half by the ap-
pearance of their fingers, eyes, ears or
noses, the rest of their persons being
concealed. Divide the players into two
equal groups and place them in ad-
joining rooms Then stretch sheet
having small hole in the center
across the communicating doorway,
taking care that it reaches quite to the
floor and is high enough to conceal the
tallest player. Side No. 1 leads, and
No. is to guess the rames of the per-
sons who appear at the aperture. Each
member of No. 1 in turn puts finger
through the hole, and one guess is al
lowed each player of No. .. AS the
guesses are made they are recorded,
ana Wnen all the players OF No. have =
been guessed at the person in No.
who has made the greatest number of
successful guesseS is declared the WIN
ner. Side No. 2 should also keep a
record of those who appear at the hole,
so there will be no mistake as to the
order of the appearances. The parties
then change places. and the game pro-
ceeds as before. Noses. eyes. ears or
hands may be displayed at the aper-
ture instead of fingers. Sometimes a
single gGesser is appointed, and as soon
as he makes successful guess the
player thus identified" takes his place,
To remove coffee stains rub thoroIy
with pure, clean glycerine; this will re-
move stains caused by coffee from WOOL
en- and other materials. The place after
ward should be we'll washed with luke
warm water and ironed on the WRONG
side until dry.
Powdered borax strewed about the
water pipes and other places infested
by water bugs is said to be almost a
sure death to them, if you are quite
careful to keep everything clean. Un-
less your kitchen and closets are kept
very clean you must expect to be both
cred with vermin. Bugs and things
come to perfectly clean houses, 1t is
true. but they come five times as bad to
a dirty one.