The National tribune., 1907-04-25
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By SONORA SARA.

not subjectively. Women are larger IA.
tured in light colors.
Do not wear selfish clothes: a crude
green dress Is Its own worst enemy.
As you grow older wear lighter COLI
ors: white is intensely spiritual; gray
in lesser degree also spiritualizes.
Mix one cupful of hot, thoroughly
mashed and beaten potato with a dash
of celery salt and paprika, a saltspoon-
full of salt, and tablespoonful of but
ter. When they are somewhat cooled.
beat in the yolk of an egg and a half
teaspoonful of minced parsley Form
into small balls. roll in -four and fry
in wire basket in plenty of olive oil.
Drain on paper. These are fine potato
balls
Press three-fourths of a cup of boil
ed beans through a eolander. Add an
equal amount of grated cheese. pinch
of paprika and one-fourth teaspoon of
salt. Beat the whites and yolks of four
eggs separately, add the yolks to the
bean and cheese mixture with half
cup Of milk and beat lightly. Put in
the beaten whites of the eggs and fill
well-buttered gem pans three-f6urths
full. Bake until brown and serve with
drawn butter sauce, to which has
been added little chopped parsley.
Brown in a tablespoonful of butter,
one large onion. small piece of garlic,
both we'll chopped, a pinch of black
pepper, half teaspoOnful of salt, Ia BILE
spoonful of sugar, few cloves. Then
add the contents of one small can of
tomatoes. boil 20 minutes, strair.. boil
slowly 10 minutes more. Have the
-rrn aI fAe.t lcrta
until well done and piping hot, then
pour sauce over same.
Spread thin slices of whole wheat
bread with butter, lay thin slices of
cheese between, put together and set
in the oven until the cheese melts and
the bread is crisp. These are delicious,
and are called cheese Dreams"
Trim and wash thoroughly a cauli-
flower. put in boiling sailed water. and
boil gently until not quite half cooked.
Then pour off the water and pour in its
place fresh water. Let simmer until
the cauliflower IS tender, but not brok-
en-. Lift it out on a hot dish. For a
dressing mix about two teaspoonfuls Of
-four with little water and add piece
of butter the size of walnut. Stir till
it boils. Season with pepper, salt and
lemon juice. Serve very hot.
Pare a dozen oranges. removing all
the tough white skin, cut through twice
and then slice thin. Have a cocoanut
grated and moisten with cream or milk.
Fill glass bowl with alternate layers
of orange and cocoanut Finish with
orange and add to that the whites of
three eggs beaten stiff to which is ad-
ded one-half cup of powdered sugar.
Serve with small sponge cakes.
For a Salad Sardinia" boil eggs
hard, take off the shells, cut in two and
remove the yolks without breaking the
whites. Mash the yolks and season
with minced chow chow, minced olives,
melted butter, salt and paprika, and re-
fill them into the hollows left IN ths
whites. Slice the eggs and arrange on
tender lettuce or cress leaves. Dress
with morsels of boiled beet root, oil
and vinegar and serve with or without
Butter a deep pudding dish and put
into it two quarts of pared and quar-
tered apples, scant cup of sugar, one
half cupful of water and good grating
of nutmeg. Set in a moderate oven
about 20 minutes.
Mix well in sieve and rub through
it one pint of flour. two tablespoonfuls
sugar, one tablespoonful baking powder
and one-half teaspoonful of salt. Beat
one egg until light, add to it one cupful
milk and stir into the sifted flour until
a smooth dough is formed. Then add
three tablespoonful melted butter.
Remove the pudding dish from the oven
and spread the batter over the apples.
Return the dish to the oven, which
should be quite hot, and bake 90 min
utes
When ready to serve, turn the pud-
ding out on to nat dish, having the
crust underneath and apple on top, or
in the dish in which 1t was baked. Serve
with nutmeg or lemon sauce.
Vegetable pheasant is made as fol-
ows: Chop a pound of walnuts very
inc; add half cup of almond -four a
cup of wheat soaked for three or four
hours in milk, the wellbeaten yoiks of
-wo eggs and two large boiled potatoes
'ubbed through sieve. Mould into
he shape of pheasant, which is prac-
ically that of a chicken, and fry in the
best cooking oil obtainable, to a deli
ate brown. Just before serving insert
pieces of macaroni to initiate
eg and wing bones. Garnish dish in
which they are served with parsley.
This is fine substitute for meat, and
should serve ten persons, as it is very
'1ch and satisfying.
Make apple tapioca this way: Pare
wash, and core carefully tart apples.
sweet apples will not do. Arrange
n deep dish. Fill the interstices with
! half-cupful of sugar; stick a bit of
'utter in each apple: squeeze half 4
emon over the apples, then pour in
cupful of cold water, cover
he dish and bake until the apples are
oft.
Have ready a cupful of tapioca that
las been soaked for four hours in
enough water to cover it well. Drain
he syrup from the apples upon the
oaked tapioca and set over the fire in
double boiler until it is boiling hot.
Pour. then, upon the apples in the dish:
over again and bake slowly for twenty
minutes.
You may serve hot in the dish, eating
with hard sauce. or transfer to a
lass dish while warm, and eat ice-cold
With sugar and cream.
Graham Gems-Two cups of Graham
Iour, one-half teaspoonfu1 of salt, one
ablespoon of sugar, two eggs, white
nd yolks beaten separately. one cup of
milk, one cup of water Mix the flour.
alt and sugar. Add milk to the beaten
olks, then the water. and stir this into
he dry mixture Add the whites beaten
tiff, and bake in hot gem pals about
alf an hour