The National tribune., 1907-10-10

Have you this recipe for tomatoe
and corn?
Select large, smooth tomatoes of uni
form size, cut a piece from the bios
som end of each with keen knife ant
lay aside. With a small silver spoor
and seeds. leaving the walls untouched
Mince the extracted pulp and mix i
with cold boiled green corn-two-third.
of the corn and one-third If the tomato
pulp; season with melted butter, salt
pepper and sugar. The sugar mus
never be omitted from tomatoes wher
cooked in any way. When the ingre-
dients are well incorporated. fill the
emptied tomat oes with the mixture, re.
place the top. set them close together
In bake dish, put q bit of butter on
each to prevent scorching, cover and
bake ten minutes before removing the
cover. If they are sizzling" by then
uncover and cook from 10 to IL min
utes more. The oven sh ould be brisk
Serve in the bake dish.
Uncooked corn may be substituted for
the boiled. if it be young and tender
In that case, cook five minutes longer
of using corn left over from yesterday.
Lemon juice is the foundation for
many dainty Summer desserts Here
is a good recipe for a large quantity.
One box of any Of the patent selatins
soaked for an hour or more in a pint
of cold water" Put this into an enam-
eled stewpan; pour over it three pints
of boiling water. Add two Cups Of
sugar, one stick of cinnamon. the juice
of four lemons and little grated rind
Allow this to stand on the stove until
the gelatin is thor oughIy dissolved.
Strain into mold and set away to
harden. If placed on ice as soon as
cool, this jelly will form in few hours,
but 1t is safer to allow five or six, and
it is really better the next day
I'd make fresh fruit jelly from the
remains of a lemon jelly melt the re-
cipe as given above, cover the bott IN
of a fancy mold with strawberries, pour
over this some of the melted jelly and
allcw 1t to form, then add a layer of
bananas sliced and more jelly. finally
a layer of sliced oranges with the last
of the jelly. During the raspberry sea-
son a delicious jelly is made with a
combination of lemon jelly and rasp-
berries. dainty company dish Is to
sprinkle grated cocoanut over the frrit
jelly and throw few candied cherries
over that.
The wearing of ones clothes means
An individual style, to which the laws
of fashion even, are second, gives to a
a certain air of distinction which
is very desirable
A certain individual way of wearing
the hair, or wearing ones clothes in a
manner becoming to ones own person.
ality. is a most important gift, and adds
much to the attractiveness of any wo-
nan-far more than anything purchas-
hi
Set the kettle in a pan Of cold water
and the burned or scorched
.aste of vegetables will be removed
A girls work takes her away from
he home influence, from home pleas
Ires and from association with men of
her class. among whom she ordinarily
would expect to find a husband. In
hat way the girl who works for her
living has less chance of getting mar
Very few of us can stay at home nova
lays. and it seems to me that fewer of
Is are getting married. 1t used to be
hat there was no such thing as a con-
irmed old maid Now there are Just
is many Of them as there are con-
irmed bachelors, and they seem to
ike it. The working girl grows inde-
pendent. She likes to be self-support-
ng. to do as she wishes, and after she
iabit of solitude. Later in life she will
ealiZe what she loses. Working girls
'ught to get together and promote So
'ial life. They ought to take advan-
age of every chance to meet the clean
minded young men and to keep the
dea of husband and home and little
mes always in mind. If they do that
middle age will find them happy.
Arrange six or eight large Bermuda
nions, peeled and washed. in a bake
iish, cover with boiling water slightly
aited and cook for half an hour, or
Until a wire will pierce them easily |
Transfer the dish to a table. turn off
Ill the water, and. with sharp thin !
jlade. extract the hearts of the onions
Without breaking the outer walls. Fill
he cavity with a forcemeat of minced |
old chicken and fine crumbs, seasoned |
,,ith pepper and salt and moistenedl
With melted butter. 1t should be very
oft. Strew butter crumbs over the |
op. pour rich white sauce in the dish |
ntil it almost touches the tops of the
mons, cover and bake for half an hour, |
hen brown deIicately.
Chocolate fudge-Three pounds of
ght brown sugar. one-half pound of |
hocoiate. one-half cupful of cream,
ne-quarter pound of butter, three ta-
vanilla extract
Put all into a porcelain kettle, or
rnooth iron pot, excepting the vanilla
xtract. Set on the back of the stove
nd let it melt slowly-two hours are
one too long. if you value smo 9TH, rich
udge. Then pull forward to boil for
bout ten minutes. Try, at the end of
even or eight minutes in ice cold water,
nd if it balls in the fingers, take
f and beat, adding the vanilla Turn,
ut into buttered tins and score when
pol enough. |;
Fried whole potatoes are nice. Sc
,ct potato of uniform size and not
cry large; peel and cook tender, taking
are to preserve their shape unbroken.
AXE from the water. expose for a sec
nd or two to current of cold air, to
snder them mealy. then dip each in |
eaten egg and dredge with bread 1
'umbs. Fry q golden brown In deep,
OF fat. u