The National tribune., 1907-11-21
By SENIOR SAARA.

| A woman may forgive the man whc
puts his umbrella down where 1t Will
drip all over her in the car; she never
| forgives the woman that sits down nex'
| to her with a dress that SpoilS hers.
A little woman rather likes to be called
a pussy or a chicken by a big, good
natured man, but she never forgiveS
him if he calls her cat OF an old men.
She never forgives the woman that
coaxes her servants away by oferlng
them better wages, or the woman VINO
knows her age and tells it. or the wo-
man the man she likes admires and
praises, OF the woman who always looks
a little finer, dresses bit -handsomer,
does things shade better than she can
herself We all know that woman and
hate her while we smile into her eyes
and kiss her good-by, acknowledging
ourselves her inferior. No woman sits
down and bewaiis her inability to wear
ne Astor diamonds. or to rival the
famous beauties of the world. but 1t Is
the woman who buys one more gown
than we can afford, who keeps two
servants when We have only sone,s'Who
fades our pinks with her roses and
dulls our charms with her graces whom
it is hard to forgive as we would be for
given.
The life of old fInoleum may be
heightened by giving it a coat of clear
varnish. When dried the vanished
surface is easily kept clean with
damp cloth. Where there. is badly
worn spot in the center, it is sometimes
a good plan to cut the hnoleum thru
the middle and bring the two outer
edges together before vanishing.
Tall flower vases should be weighted
by pouring in a small quantity of shot
or pebbles that they may not be easily
overturned. Sand is also useful in this
connection.
Shelves for very precious china may
have pads of felt to prevent chipping
the dishes. When fragile plates must
be piled one on another, small plain
dolly placed between will save break
age.
Beat the yolks of three eggs until
light-colored and thick; add three ta-
blespoonfuls of cooked ham. chopped
fine, few grains of salt. three table
spoonfuls of water, and, If liked, half
a teaspoonful of grated onion or mixed
mustard. Mix thoroly and fold into
the mixture the stiff beaten whites of
three eggs. Melt two tablespoonfuls of
butter in a hot omelet pan: pour in
the mixture and when settled place
in the oven to brown. Remove from
the fire. score the onelet at right an
giles. making four sections, fold the
pieces and place on hot dish; serve
while warm.
Cider Gun be bottled for use. but 1t
must be scalded before fermentation
and tightly bottled. 1t is said 10
cents worth of mustard placed in a
barrel of cider will keep it sweet and
the taste of mustard is not detected.
Some claim that cider will keep bet
ter if, when placed in bottles, few
raiSinS are placed in each bottle. 1t is
not known why this should be reliable,
tho many claim it to be good method.
Both green and ripe tomatoes are
excellent fried. For the former, wash
dry and cut in rather thick slices, with
out peeling. Cover with boiling water
and set back on the range. so the water
will keep hot. but not boil, for Is min
utes. or until the tomatoes turn a pale
golden color. Drain. dip in flour or
fine corn meal. season with salt and
pepper then fry nice brown in pork
or bacon drippings and serve very hot
arranging in little piles of two or three
and putting a piece of butter on each
slice as dished. These are a fine ac-
compartment to lamb chops or veal
croquets.
To fry the ripe tomatoes, slice large
firm fruit in medium thick slices, season
with salt and pepper. sprinkle plenti-
fully with fine corn meal Gas much as
will cling to either side). then fry in
smoking hot fat until Drowned on both
sides. Take up carefully with a broad
bladed knife or pancake turner, and
arrange in little piles on hot platter.
Put another tablespoonful of butter or
pork drippings in the pan, add an equal
of flour, stir until frothy, then |
pour in milk or cream to make the con-
sistency desired. Season to taste with |
salt and pepper. pour over the toma-
toes and serve.