The National tribune., 1908-06-11

and skirt in color. if not in material, Il
is good to know that any old waist tha
is soiled, not worn. providing it is o.
last dictate of fashion.
Just dye 1t. put the whole bunch" il
a pot of prepared dye. blue or green. oil
red or black, as the case may be. anG
by carefully following the printed di-
rections on the envelope containing the
color powder You Will have a result
that will be surprisingly satisfactory
OF course. 1t is not wise to dye differ
ent materials at the SAM time, as the
length of time required is different and
sometimes different treatment is nee
essary. So only lightweight materials
should be selected for the first trial.
| One of those dainty net blouses was
dyed recently. and the medalIions and
| with which IL was trimmed took
beautifully, and the waist was ready fou
wear the afternoon of the same day ii
changed its color.
|
! The following recipe is said to be q
| good one to remove mud stains from
black cloth: Rub the spot with a raw
! potato. Allow to dry, then brush thoro-
| ly with stiff brush, and press on the
wrong side OF the material with q warm
| iron.
| Try the following for baking a round
1 of beef: Put the round into a dripping
pan and pour one pint of water over it
| AS soon as it is warm commence to
basic it with lard. just rubbing the lard
| over the meat. Do this every Is min
| Irfa tn he
ing; use only the gravy around the
| meat.
! Put slices of thin salt pork or some
suet on the top. Sprinkle the meat
with little salt and pepper, and when
it is almost done dredge with -four to
make it brown. 1t will take from four
| to five hours to bake
When the meat is DONE take it out
| of the gravy and place it near the fire
on hot platter, while the gravy is pre-
| pared.
| To one pint of gravy put one teacup-
full of boiling water and one scant table
spoonful of Drowned flour. mix well,
pour over the beef and serve.
Benzine is colorless liquid and very
volatile; for this reason the bottles in
which 1T is kept must be tightly corke.l
to prevent evaporation.
1t is inflammablei and should never
! he used in room with fire or light.
1t dissoivtts gutta percha, wax and
fatty substances. and consequently is
largely used for removing certain stains
and dirt from clothing. sia- : r
This is supposed to be a recipe for
Hungarian goulash. but really and truly
it is nothing but an excellent recipe
for beef stew:
Cut pound of inch-thick steak into
inch cubes; line the bottom of skill
let with sliced onions and place the
meat cubes upon this, after they have
been rinsed once in cold water, then in
bot; pour in enough cold water to pre-
vent the meat from burning and cook
slowly. In half an hour add cupfuI
of tomatoes, one of parsnips, Sliced fine,
or carrots-in fact, any vegetable that
comes to hand Cook slowly until the
meat is tender and the vegetables are
not recognizable. Season it with salt
and pepper, thicken with Drowned flour.
when you have let it get almost dry,
adding water until you have rich
brown gravy. Pour over slices of, toast
and serve. 20 ., -. ,.....,
For doing up black lawns and or
CANDIES try this way: -, TOO 81
Boil two Quarts of the, cleanest wheat
bran you Can buy in six quarts of water
for half an hour. Cool and strain it
thru cheesecloth. If too thick, thin to-
the consistency of real cream with
cold water. Be careful to have it of
even consistency and free from particles
of husks or dust.
You will not require soap or starch.
Wash the fabric in the bran mixture
quickly, dry in the shade and iron while
it is very damp.
Salad, and then again salad--all
kinds, fruit. meat, vegetable. They are
all appetizing and are almost a neces-
sity in hot weather. To make a may
onnaise for salads is an art
Take clean. cold bowl and drop into
it the yolks, of two fresh eggs that hav.
been chilled. Stir them lightly with
silver fork, then add a half teaspoon
full each of salt. sugar and mustard
and half saltspoonful of cayenne or
paprika that have been well mixed to-
gether. Mix, then begin pouring I'M
pure olive oil a little at time. At first
the Oil should be added almost drop by
1t can be added in larger quantities, in
creasing until YOU can add a tablespoon
full at time.
You will need about cupful and al
half altogether. After a short time ex-l
change the fork for an egg beater,
which will do the work more thoroly
and rapidly. When the dressing is thick
and glossy, add two tablespoonfulsl
lemon juice or cider vinegar and thel
same amount tarragon vinegar, alter
mating with the rest Of the OIL
If You wish to increase the amount !
of mayonnaise you can whip the whites
of the eggs and add them at the last
If you wish to make especially rich add
a half cupful whipped cream. If you
wish a green mayonnaise add spinach
juice or chopped PARSLEY.
To make the mayonnaise Into a sauce
tartare or sauce piquant simply add
chopped olives. pickles. parsley, capers |
and onion to the plain mayonnaise.
If the mayonnaise is to be made in
quantity to keep for some time, on ice
or in cold storage, do not use lemon
juice and not more than two or three
vinegar to the cup and
a half olive oil.
When recs.dv to use it can be thinned
a little by the addition to lemon Juice
or whipped cream.
French" dressing is made as follows:
Put into bowl or bottle half teal
spoonful salt and saltspoonful pepper
Add four tablespoonfuis olive oil, stir
with fork or shake in a bottle. Add
a tablespoonful lemon juice or vinegar,
mix well and pour over the salad.
While no cooked dressing is properly
a mayonnaise, it is sometimes called SO.
Here is a good recipe that can be madeI
10 use the yolks of eggs when the whites