The National tribune. [volume] (Washington, D.C.) 1877-1917, 1908-02-13

To love the beautiful and be attract<
ed, only to. what is wholesome.
To understand clearly the laws Of
health and hygiene.
To have heart compassionate for all
sorrow.
To develop some one ability which
would be her means of support in neces-
sity and source of interest and happi.
ness at all times.
An excellent dish for the housekeep.
er with left-overs on her hands: 1t IS
made of layers of cooked hominy to-
mato sauce and Parmesan cheese re-
peated until the dish is full. Cover with
buttered cracker crumbs and bake until
brown.
This is a favorite dish in the same
family: Try out the ham rind and
scraps of fat that have accumulated
from the breakfast ham, and try out
in a deep iron pot Have ready small
peeled potatoes not larger than an
agate and drop in the hot fat Cover
the pot and steam until crispy and ten
der.
Never throw away particle of chick.
en- fat. When cleaning a fowl remove
all the superfluous fat and try out.
This makes a most delicate shortening
for pastry, cookies. gingerbread, and is
delightful for frying fish. 1t may also
be used in place of olive oil in making
mayonnaiSe.
This is called chicken terrapin: Take
the remains of a cold boiled or roast
chicken and cut into small pieces, re-
moving all skin and bone. Put the
meat in saucepan and to a scant pint
meat add a gill of cream or chicken
broth. Simmer a few moments over
the fire. Cream together two teaspoon
fuls butter and Scant tablespoonful
-four then moisten with little milk.
Add to the hot chicken. season highly
with salt and paprika and simmer until
thick. Add wineglass of sherry or the
same amount tart fruit juice, chop fine
two hard-boiled eggs, stir in the chick
en- mixture, then take at once from the
fire. Put the meat into individual rame-
kins or a large one well buttered. Cover
| the tops with buttered crumbs, brown in
| quick oven and serve very hot.
Do You like olive OIL? If not. il
seems it would be the part of wisdom
| to learn to like it. for one feminine
| convert to it's merits declares 1t to be
regular jack of all trades in the art OF
healing. 1t aids digestion, builds It's
sue. renovates nerves and does a gen.
eral purifying and healing business. ac-
cording to this apostle of the merits OF
the ooZy golden liquid.
"a pint or more a week." she AYERS,
"eaten with food may be used with
nothing but good results. Not only make
your salad dressing almost entirely OF
oil, but put it into everything you eat.
Then as an extra take a dessertspoon-
full before every meal.
eff you find it hard to take it clear,
you can add lemon or other fruit juice,
milk or salt. But after while you
will find it palatable when taken quite
clear.
How many drawn, wrinkled. dried
f, up faces We see which are all the ghast-
| Iier for the wretched attempt at an
| occasional smile. They need oil. Try
| it as an article of diet and see the
freshness return to such faces.
But do not expect the miracle of an
immediate fresh face. You have been
drying up for years. and it will require
months to complete the lubricating
process"
Do you fry onions this way? Cut in
thin slices six large onions. Pour over
them one quart of boiling water, and
let them stand for half an hour. Drain
and wipe dry with a cloth. Dredge
over them a little flour. pepper and
salt. Have ready some hot butter and
fry until brown.