The National tribune., 1908-05-07

| good sirup into about two cupfuls o
! sifted -four until the mass begins L
break. Measure n large tablespoonful
4 of lard, melt 1t, and stir into the mix
ture. Add half a teaspoonful of salt.
tablespoonful of ginger. and teaspoon
full of cinnamon. Lastly, work in on'
and half cups of boiling water, II
which you have dissolved three tea
| spoonfuIs of baking soda. You maj
also mix in nuts and raisins IL you like
Bake in a slow oven from As minute
| to an hour
When the cake is thoroly mixed i
should have the consistency of ordinar.
ment in adding flour to bring it to thi
standard.
To make rice and celery salad. rul
| a bowl with a Glove of garlic cut IL
| halves, put into it cup of cold boiled
rice so cooked that the grains are dis
tinct. Mix together three tablespoon
| ful5 olive oil, one of vinegar. one-fourti
| tablespoonful salt, and generous one
fourth teaspoonful paprika. Mix thoro
ly and pour over the rice. With a forl
| lift the rice to mix the dressing thru
| it. Add half cup diced celery and mi1
| again. Serve on a bed of lettuce OF
shredded cabbage dressed with the same
measure of French dressing as wa:
prepared ior tne rice.
A good old-fashioned beefsteak pie
is always appetizing, and here is a good
recipe by which to make one. Make q
good paste in the proportion of one
pound of butter to two pounds of sifted
flour. Divide II in half and line with
one sheet of it the bottom and sides oi
deep dish, which must first be vel
buttered. Have ready two pounds OF
n
bone and fat being omitted. Season
with salt and pepper; spread layer
of the steak cut in small pieces at the
bottom of the pie, and on it a layer oi
sliced potatoes and a few small pieces
of butter rolled in flour; then another
layer of meat. potatoes and butter until
the dish is full. Pour in about halt
pint of cold water or less if the pie is
small. Cover the pie with the other
sheet of paste; notch the edges; bake in
quick oven an hour and quarter, or
longer in proportion to size, and send
to the table hot.
The only way of making the skin
smooth under the nails is by constant
applications of cold cream and using
only soft thing, such as bit of wood
Tor cleansing. The latter should be done
only after washing the hands when the
CRIME is soft and is removed without
scraping.
Massaging will sometimes remove
lines from the forehead. Frequently
lines are caused from raising the brows.
This habit must be discontinued, of
course. At night wash the forehead in
hot water to soften the skin; then, with
cold cream on the finger tips, rub along
each line with a rotary motion, each
stroke of which should smooth. This
should be done for 10 minutes. Then,
if liked. the skin may be stretched be-
tween the fingers to make 1t smooth,
and while so held strips of plaster are
applied in such a way as to brace the
surface, preventing the lines from re-
naming during the night.
Cherry tapioca pudding will soon be
due. This calls for a pound and half
of sour cherries. one cupful of pearl
tapioca and sugar to sweeten. Wash
the tapioca in several waters, cover
with cold water and soak over night.
Put on the fire with one pint of boiling
water and simmer slowly until the
tapioca is perfectly clear. Stone the
cherries, stir into the boiling tapioca
and sweeten to taste. Take from the
fire, turn into the dish in which it is
to be served and set to cool Serve
cold with cream. This will make enough
for eight persons.
Here is dish that may be new to
some, and it is real good. too. Plunge
a quarter of a cup of rice into pint
of boiling water and cook for 80 min
utes, thoroly drain, then place in bak-
ing dish and add scant cup of cream
or rich milk, tablespoonful of butter,
a saltspoon of salt, cayenne pepper and
grated nutmeg. A dash of curry pow
l..- ~ l. i
or omitted at will. Mix this well togeth-
er, let come to a boil, then crack over
it four or five eggs, set in oven for 10
minutes, remove and serve.
This treatment for bunions some
times eases the pain when nothing else
viii: Soak the feet every night, and
while the callouses are soft rub them
well with a very fine piece of pumice
stone. Then protect with corn or bun
ion plasters thru the day. This treat
ment, simple as it is, will cause them
to disappear after time if it is faith
fully carried out.
Did you ever try a banana omelet?
Slice two or three bananas crosswise
and saute them in little butter; keep
these hot while making the omelet For
this, break three new-laid eggs and beat
them just sufficiently to mix the yolkS
and whites, season with pepper and
salt and add tablespoonful of thin
cream. Melt one-half ounce of butter
in the omelet pan; when this is hot
pour in the egg mixture, stir gently for
a moment or two, and then allow it to
cook until the bottom commences to
set. Lift the edge now and then, to
let the uncOOked egg run underneath.
When all is set. fold the omelet and
slip out on the hot dish with the
bananas surrounding it.
There is no practice of modern times
that is more pernicious than hair dye
ing. 1t always makes the condition
worse. Undoubtedly the dryness is re-
sponsible for premature gra, ness, and
the thing is to nourish the scalp, feed
ing it oils, thus getting the hair a good
shade and texture, even tho the former
color may not be renewed. Shampoo
only with raw eggs beaten together
with an equal quantity of water Rub
this well into the scalp and thru the
hair before rinsing in clear, warm
water.
Have a tonic made OF three and al
half ounces of cocoanut oil, four and al
half drains Of tincture of nux vomica,
two ounces of Jamaica bay rum and 4Cl
drops of oil of bergamot.
Rub this into the scalp every night, |
parting the hair at intervals of an inchl
and applying the tonic directly to the