The National tribune., 1908-04-09
By SEN0RA SARA.


wooden tub. sprinkling between the lay
ers q handful of salt and half table,
spoonful of cream of tartar. Put some
of the big outside leaves of the cabbage
on top, add a little water, place a cover
on the jar with weight on 1t and keep
in a warm temperature. In a week or
two the sauerkraut will be ready for
use.
An excellent dandruff remedy is made
by com bining one ounce of tincture OF
cantharides. one dram of liquid ammo
mia. one-haf ounce of oil of thyme, one
/ half draT' of rosemary oil. Mix all to-
gether with six ounces of rosewater.
! Rub the scalp thoroly with the prepara-
ton until the dandruff entirely disap-
pears.
Here is the recipe for a cosmetic for
nails: Three quarters ounce of sperma-
ceti, three-quarters ounce of white wax,
/ six ounces of oil of almonds (sweeD.
two ounces of alkenet root, one dram OF
/ oil of rose.
! Melt the first four ingredients. strain,
beat until nearly cold. then add the oil
of rose. Pour into wide-mouthed porce-
lain bottles or jars.
/ Samp and beans make a favorite dish
/ in the South and East. To make IL soak
one quart of the samp and a scant pint
! of pea beans over night in cold water,
each in a separate vessel. In the morn
! ing put the sanp over to cook in a
/ large pot, covering with fresh boiling
water. Simmer very gently for about
| two hours, protecting from Scorch by
an asbestos mat and shaking the pot
! frequently. AS the Samp begins to swell
and the water dries out add more. After
two hours add the beans that have been
soaking with a pound of nice salt pork.
fat and lean streaked. Season with salt
and pepper and continue the cooking all
day, shaking frequently. Just before
Serving add butter and more salt if nee
essary to season. This makes delicious.
satisfying and inexpensive dish, well
worthy place in the family cook book.
What is left over can be reheated for
Mondays luncheon or supper, taking
care that it does not scorch in the re-
heating. AS it will have solidified in the
Icooling. add a little more hot water,
but hot enough to make too liquid.
Deep breathing will help to reduce the
waist measure and enlarge the bust. The
stretching exercises, too, are splendid
| depleters. Raise the arms high above
the hean: then, holding knees straight,
! try to touch the floor with the finger
tips. Stand erect, place hands on hips.
bend from waist as far as possible to
the right, then to the left.
In boiling fish the water should be
cold when the fish is put into the kettle
If hot the outside will get tender and
break to pieces before the inside is suf-,.
| fciently cooked. Boil until one of the
fins can be drawn out easily. Most
kinds of fish will cook sufficiently in half
an hour, some in less time. In arrang-
ing on the platter do not lay the fish
slices over each other, as the steam
from the under pieces will make those
on top so moist that they will break
when serving.
Cabbage with apples, Does that
1 sound funny? Well il "eats' very ap-
! petizingly, and is a favorite dish at the
I tWaldorf-Astoria. Shred fine some crisp
Iwhite-hearted cabbage. then peel about
/ half the quantity of tart apples and slice
thin. Rub the inside of a saucepan
over with butter. Put at the bottom a
slice of fat bacon, then layer of cab
bage, also some small bits of butter,
four or five slices of lemon, little
ground mace and pepper, two or three
ltablespoonfuls of vinegar. then some of
the sliced apples. Follow with a little
ham or bacon and more cabbage in al
1 ternate layers When the stewpan
is filled place layer of veal fat on top
and bake three hours in a moderate
oven. Serve on hot dish.
/ Baked parsnips are nice. Wash, scrape
and cut the parsnips lengthwise into
lquarters. Put into steamer and steam
/ one hour. Then place in a well-but-
tered baking dish: season with salt and
pepper; pour over them some nice meat
drippings and bake until nicely brown
ed. Drain on soft paper and serve.
II
An extremely useful article in these
days when hardly any woman owns a
Ipocket is the glove handkerchief. The
idea comes from abroad, but the glove
handkerchief is already on sale in the
best linen stores here. 1t is made OF
the finest linen, not more than five
inches square, finished with tiny hem
stitched border, with or without a mar
row finish of lace. Some of the finest
have the narrow Armenian lace. As the
name indicates. the handkerchief when
folded is small enough to slip into the
glove opening above the buttons.
/
Turnips boiled in their jackets, like
Ibeets, are much better than when pared
Adding a little sugar to the water will
correct any bitterness.
Milk, cream and butter should not be
lput into the refrigerator with other arti-
cles of food unless in closed vessels, as
they absorb odors very quickly.
In sewing on hooks, whether used in
connection with eyes or peets. always
spread the hooks, all sizes, before sew
ling on. 1t not only makes the strain
I come on different parts of the material,
\ but it prevents them from pushing for
ward and showing at the edges of col
lars, plackets and such things
! When sewing them on a boned lining
the bone can be slipped between the
front curves and back of the book, after
they have all been sewn on. making it
very taut, thus saving the labor of fas-
ltening the bone in the usual way. 1t
must, of course, be fastened at either
end after it is inserted, otherwise it will
come entirely off during the process of
/ hooking the dress.
/ Pass and cod are the best fish for
chOwder. but other fish can be USED
Clean the fish and cut in slices. Fry
few slices of fat salt pork, then take
up and chop. Into the pork fat put a
layer of the fish, several bits of the fried
pork, few slices of onion. and salt and
| pepper to season. Add also pilot biscuit
that have been soaked tender in cold
water. or some of the ordinary crack
| ers broken in small pieces. Repeat the
layers of fish, pork and crackers until
all the fish is used. Then turn in enough
cold water TO cover the whole and sim
mer from 25 minutes to half an hour.
! Ia