The National tribune., 1908-03-12

themselves bathed in patent soap suds
or covered with gritty powder, while
| the silver lies in front of them caked
/ with the drying Cleanser" After the
painful operation of wfping each piece
/ IL must be polished with cloths and
| brushes, then washed and polished
again.
Few women seem TO realize that by
putting the silver in an aluminium. pan
full of cold water and bringing It to a
boil, the stains will disappear and the
cherished heirlooms will come out Of
the bath as good as new, requiring only
drying with soft cloth to finish the
process. By using this method other
work may be done about the house,
while the silver cleans itself without
further trouble. Needless to add, for
large pieces large pans must be pro-
vided, so that the water will cover them;
but even an outlay in aluminium, expen-
sive as it is, will pay for itself with the
money saved ON soaps and powder.
This is for lemon taffy:
One pound of brown sugar, quarter
of pound of butter, four tablespoon
fuls of water. Let it boil until a clear
brown color, season with little lemon
juice after it is taken off the fire, then
drop it on the soapstone griddle as in
directions given for peanut taffy.
A formula for removing liver spots is
made of 15 grains of chlorate of potas-s
sum and four ounces of rose water.
This is applied to the spot, night and
morning, for two days, with a camel's-
hair brush. The very best thing for
liver spots, however, is to clear out the
system and purify the blood.
Spanish hash makes an excellent
breakfast dish. Boil one cup of we'll
washed rice in salted water When done
and while still hot add a tablespoonful
of butter. Put into a frying pan
tablespoonful olive oil and brown light
ly in it a minced onion. Add two cup
fuls minced roast beef, two cupfuls
tomato, one seeded pepper chopped, IL
olives stoned and chopped and table,
spoonful Worcestershire sauce. Put in
casserole or any earthen baking dish
layer of the rice, then the meat. Fin
ish the ton with grated cheese and
cracker crumbs and bake slowly Is min
utes. Serve in dish. This makes very
hearty dish and is an excellent way of
using up leftovers of meat.
Macaroni can be used in place of the
| rice, or bread crumbs can be substi-
tuted.
o'-nase and olive salad is a pleasing
difference in the various salads easy to
serve. Add to pint of cottage cheese
two dozen chopped stuffed olives and
enough boiled dressing to keep in shape.
Mold into small balls. using butter pad
dies, and serve on heart lettuce leaves.
Cream cheese may also be seasoned with
minced rip olives and chives, salt and
pepper, then cut into slices or nodded
in balls and served on lettuce leaves.
Still another cheese and olive oil
combination is made from the grated
yellow cheese, the older the better. To
a cup of the cheese add hard boiled
egg chopped, two tablespoonfuls each of
olive oil and vinegar, few drops CT
onion juice. a scant teaspoonful of salt
and saltspoonful paprika. Mix lightly
and serve on lettuce.
A peach meringue made after this
recipe is appetizing. Pare and quarter
six ripe peaches. Blanch and slice the
and strain. Place the peaches In bak-
ing pan, add four tablespoonfuls of
sugar to the strained liquid, pour over
the fruit, add a few bits of butter, cover
and bake until soft enough to press
thru collander. Line a deep tin with
plain paste. Strain the fruit, add three
slightly-beaten egg yolks and pinch
of salt and bake Make meringue of
the whites Of eggs and two tablespoon
fuls of sugar, spread roughly over the
pie. sprinkle with shredded blanched
almonds, and place in slow oven to
set, but do not yellow.
To make ham croquets, mix two
pounds of mashed potatoes (free from
lumps) with two ounces Of butter. one
gill of milk. two teaspoonfuls of curry
powder, and three-quarters of a pound
Of finely-chopped ham.
Make It into smooth rolls, little
larger than a sausage. dip them in
beaten egg, then in bread or cracker
crumbs, put in frying basket and Try
in sufficient boiling lard to cover the
croquets.
The above amount will make % cro-
Quets.