The National tribune., 1907-12-12
By SENIOR SAARA.

For turnips au gratin, peel and cut
into cubes. Cover with cold water and
| cook five minutes, then drain and cover
with boiling water or white stock and
simmer gently until tender. Make q
lcup of good white sauce, using a table,
spoonful each of butter and flour. Nelt
the butter, add the -four and as soon
as blended without browning add a
tablespoonful of grated cheese. When
| it has melted pour in a cup of milk.
stirring until smooth and creamy. Sea-
son with salt and pepper and pour over
| the turnips. Put into a well-buttered
gratin dish. and if too dry add a little
more milk. Cover with buttered crumbs
and brown in a quick oven.
] If you stop to realize that the most
glorious music ever written loses its
| beauty when played upon a harsh and
tuneless instrument, then you can ap-
preciate how your best phrases, when
spoken in a nasal, undisciplined voice
actually hurt the ears of your hearer.
No less famous person than Demos
| themes appreciated that his ideas could
never hold the attention of any audi
ence if he expressed them in sharp
and strident tones. Consequently that
| greatest of all orators gave the most
earnest and patient attention to the
voice before he attempted to speak to
the Athenian people, and, in a small
way, it is quite easy for anyone to do
! just what mosthenes did. The way
to give smoothness and sweetness to
high, harsh voice is to use the simple
device of persistently speaking one
whole octave lower than that which IS
ordinarily and carelessly employed.
This brings the voice under control,
and this is what gives the voice of
nearly every Southern woman that nice
distinction that enables us to tell in an
instant from what part of this big con-
tinent she comes, no matter when or
where we may meet her.
To make Spanish buns: Two cups
brown sugar, one-half cup molasses,
three-quarters cup sweet milk, three
and one-half cups -four, five eggs, two
teaspoonfuls baking powder, one tea
spoonful cloves, three teaspoonfuls cin-
namon, one-half nutmeg grated. Bake
in long shallow pan, and while warm
cut in small squares and frost. This
will make three dozen buns, which will
keep perfectly.
Cream together half a cupful of but
ter and one cupful of sugar, add the
well-beaten yolks of four eggs, a pinch
of salt, and one teaspoonful of flavor
NdIllld eAlTdCl- auu d.
ternately to this mixture the stifffy
whipped whites of the four eggs and
one cupful of cornstarch with which
two teaspoonfuls of baking power have
been sifted. Bake in a quick oven and
when cool cover thickly with icing.
"Grandma's lemon butter" was al
ways accounted good, and is a quick
addition to luncheon when company
comes unexpectedly and a dish which
the children will like with their bread
and butter. Mix the juice of one lem
on, one cup of granulated sugar and
one egg. Beat these together until
tnoroly mixed. and then add one table,
spoonful of butter and two tablespoon
fuls of water. Beat all together quick
ly. Place in double boiler and boil
three minutes. Serve warm or cold as
desired.
Sauce tartare is one of the standbys
that no housekeeper liable to the unex-
pected irruption of guests should be
without. 1t can be used in an emer-
gency for so many different things. 1t
is delicious with fish, cold or hot, broiled
or deviled chicken, tongue, beef, cauli-
flower or potato salad. 1t is easy to
make, the only essentials being good
materials, everything cold and the oil
added very slowly at first. After that
IL MAY De poured III
ties and frequently. Mix in a small
bowl one-half teaspoonful dry mustard,
the same amount each of powdered
sugar and salt and a quarter teaspoon
full cayenne. Add the yolks of two fresh
eggs and stir. Measure out cupful of
olive oil and add a few drops at time.
stirring until it thickens If it begins
to thicken too much stir easily, thin
with a little lemon juice, adding oil and
lemon alternately until you have used
all the oil and two rablespoonfuls of
lemon juice. Lastly, beat in two table
Spoonfuls of tarragon or other vinegar.
This gives the regular mayOnnaise,
which should be smooth and thick.
Now, to make it into sauce tartare add
one teaspoonful finely chopped onion
or onion juice, tablespoonful chopped
pickle, caperS, olives and parsley to any
proportion desired. You may use SIM
ply the sour cucumber pickle or part
pickle and olives, capers. etc This may
be kept for a number of days in cold
weather by keeping in glass and in
cool place.
Fish is thought by many to be at it's
best cold. 1t is beautiful to look at
when garnished delicately with cress,
lettuce or lemon. A whole salmon is
specially imposing, and even a pound
or two nicely garniShed needs no ex-
sauce, brook trout with mayonnaise,
shrimps or even the plebeian musseI
in its little shell make excellent
cold dishes.
To remove iron stains from marble
use a mixture of spirits of wine and
oxalic acid. Let the fluid remain only
a very short time, and wash it off with
warm water. Lemon juice will also
frequently remove iron stains Apply
1t directly from the lemon, wipe it off
in few minutes, and, if necessary,
make a second application; then wash
the surface and wipe it dry.
Whitewash made with lime is excel
lent for use in cellars, for the lime be-
ing a good disinfectant, helps to coun-
.eract any impurity of the atmosphere
arising from dampness or closeness. To
prepare whitewash for this purpose,
pour boiling water on unslacked lime
md stir the lime occasionally while it
S stacking to render it perfectly
smooth To one peck of lime add half
pint OF salt and half an ounce of in
ilgo dissolved in water. and stir in suf-
iclent water to render the whitewash
II the proper consistency for smooth
application.
valuable linens that are unused
mould at least once a year be washed,
horoly dried and refolded. this will