The National tribune., 1907-10-03

least once a week after the daily bath,
and you will save yourself many a
groan.
No bit of parsley should ever be
wasted. Leaf, stalk and root are all
excellent for seasoning soups. sauces,
forcemeats and salads. Whenever any
is left over. dry in the oven, rub thru
a sieve and bottle for ready use. Minced
fresh parsley is a delicious addition to
creamed potatoes, potato salad, fish and
cream soups of every sort. Fried pars-
ley is delightful served with fried fish.
Wash few stalks Of fresh parsley, dry
well. put in frying basket and plunge
in kettle of deep. hot fat. Fry a
moment only. lift up the basket. remove
the parsley with SKINNER, salt lightly,
and serve around the fish on the plat
ter. A pretty garnsh for fried or broiled
fish is circles of lemon, dotted with fine
minced fresh parsley.
When stopping at hotels or visiting
with an infant, use an empty dresser
drawer for its bed. The drawer can be
placed on the floor or on chairs near the
mothers bed, padded with heavy COM
fort, and made as comfortable as the
child's bed at home.
To remove a tight finger ring, pass
the end of piece of fine twine under
meath the ring and wind it evenly
around the finger upward as far as the
middle joint. Then take hold of the
lower end of the string beneath the
ring and begin to slowly unwind up
ward, when the ring will gradually
move along the twine toward the tip
of the finger and come off
If the baby chafes, instead of using
powder try the following plan: Keep in
a small cheese jar or a vaseline bottle
which has been well cleaned for the
small quantity of cocoa but
ter. When preparing for the baby's
bath set this in warm water. and after
the baby is bathed and thoroly dried
rub in the cocoa butter. Perspiration
and dampnesS are apt to cake the pow
der. but the cocoa butter readily is alb
sorbed, keeps the skin in good condi-
ton and saves the baby many crying
spells.
Why cannot female ingenuity devise
some receptacle approved of by fash
ion, which will enable its wearer to be-
stow a small article, say, a penny or
railway ticket or powder puff. with
some degree of certainty of being able
TO find it when wanted at five minutes
notice? .ifF Tfs-T-'
When one is waiting to get thru the
gates the inevitable fiurried female Is
sure TO steam up, VINO, on being asked
o show her ticket, fumbles about in an
handbag, almost disrobes
o reach an inaccessible pocket, and in
he end discovers that she has mislaid
t between the palm of her hand and
her glove, which has to be removed
The time wasted may make all the
Inference between catching and losing
in express.
A delicious salad dressing seldom seen
n the city, but familiar and very popu-
ar in the country, where there is gem
rally an abundance of sour cream
night appeal to some of the readers of
his page. Rub the yolks of four or
i've hard-boiled eggs to paste with
IS many tablespoonfuls of thick sour
ream, and acidify with tarragon vine
;ar or lemon juice.
From a pair of old stockings cut the
ops just above the darned or worn-out
,nees a corresponding length below the
Inees Form a hem or casing for elas-
ic by turning up the lower edge. Stitch
IN machine, stretching to the fullest ex-
ent as you go, inserting at the same
ime circular piece of elastic that fits
he child's leg below the knee. Slip on
'ver the stocking. covering the knee,
md faSten to the suspender with the
tocking
Excellent rice cakes are made as fol-
ows: Into quart of sweet milk stir a
upful of boiled rice, and allow it to
tand undisturbed for half an hour.
Then add teaspoonful of salt, half a
upful of butter, cupful of flour and a
of soda dissolved in water.
'tir thoroly together. and test on the
riddle. If the cake shows a dispose
ion to break, put in little more -four
A rice and tomato dish is good. First
ook the tomatoes in a granite stew
an in which there is enough butter to
eason. When done add one cup of
ooked rice and season with salt and
'epper. When hot mix with one cup
# cream and serve at once. To avoid
ream from curdling when used with
it is advisable to first heat the
ream in double boiler.
This is said to be a good substitute |
or cream for puddings and the like:
Seat together the whites of two eggs. |
leFei teaSpoonful OF sugar, piece of |
utter the size of hickory nat and one |
tablespoonful of corn starch. Stir in |
aif cup of cold milk and beat very |
ard. Put a cup of cold milk over the |
re, and when it boils draw the dish to |
ooler part of the range and pour in |
he egg mixture. Let it simmer until |
he milk thickens a little. When cold
train thru a sieve.
This recipe for canning corn has been
roVed, but it must be remembered that |
orn is contrary when canned: Cut the
orn from the cobs and pack into glass
hrs, allowing one teaSpoonful of salt to |
ach quart Pack moderately tight, and
lace in boiler which is padded in the
ottom with an old piece of white table,
10th or towel. Fill the boiler with
'ater to about an inch of the top of
ne jars. Boil steadily for four hours.
.emoye the jars. and quickly cover
nth the gums and heated covers. Some
ace the lids on. merely turning them
nough to hold while boiling, afterward
ecurely fastening them, but there is
lore or less danger in doing that Corn
nd beans are two very difficult articles
, preserve, and it is always advisable
} get practical ideas from the neigh
ors who have really been successful in
le work. Some women are careless in
blowing even a valuable recipe, and
INK the failure is due to the recipe,
nd not their own work.
The steam cooker is exceptionally