The National tribune., 1908-11-12

By SEN(
A dish of Portuguese eggs tastes
mighty good on a cold morning, espe-
cially if you have all the accessories
Gut some rather large tomatoes in
halves, scoop out the seeds and core
with a spoon and season the inside
with salt, black pepper, minced cooked
bacon and parsley. Put the tomatoes
In a well-buttered baking tin, break g
fresh egg carefully into each, and put
the tin into hot oven till the eggs are
set. Serve very hot.
Just now, with wild duck on the
menu. ways to cook it are being sought
Salmi of wild duck is made as follows
Put three ounces of butter in a stew.
pan with one ounce of flour. Stir then
together until it becomes nice brown
Add, by degrees, half a tumbler of very
good stock and the same quantity OF
red wine, two whole shallots, a bunch
of herbs and a bay leaf, pepper and q
little salt, and put in the bones and
body of the bird, from which you have
taken all the meat. Let all this boil
gently together for half an hour, then
strain it thru a colander, and put the
gravy back in the stewpan, and just
when on the point of boiling put in
all the pieces of bird. Toast a round
of bread, cut 1t into four pieces, lay
them at the bottom of very hot dish
arrange the bird on them, pour the
gravy over. which ought to be nice and
thick, and garnish with slices of lemon
Rabbits and hares are now good
eating. To Jug them is the popular
way of eating them. Cut up the hare
into Joints, not too large, dredge with
-four, and fry in one-quarter pound OF
butter. Put into an earthenware jar
add pint and a half Of gravy, thick
ened with little flour. Add a large
onion stuck with cloves, strip of lemon
peel, a bunch of sweet herbs and a
good seasoning of pepper, salt and
cayenne. Cover the mouth of the jar
with a f1our-and-water paste, put it
In a saucepan of boiling water just up
to the neck. Boil slowly for four
hours. When nearly done add a good
glassful of wine. Serve with red cur
fant jelly.
This is an exceedingly tender and
delicious recipe for gold cake when
made of sour cream 1t may be baked
in layers or in loaf, putting the white
and yellow batters in streaks like a
marble cake. For the yellow part, beat
to a cream the yolks of four eggs, then
add a cupful of sugar and beat again.
Add three-fourths of a cup of thick
sour cream into which has been stirred
half teaspoonful soda. Next fold in
q cup and three-quarters of pastry flour
that has been sifted several times over,
and favor with a little grated yellow
rind of orange and a teaspoonful orange
juice, or less of the extract.
Apple salad is always palatable, but
many housewives think it requires time
and trouble to make.
One of the simplest ways of tossing
one together at a moments notice is to
take tart Fall apples, cut them up into
and French dressing.
This may not only be served for
luncheon, but is also delicious for a late
supper or simple dinner.
To dress well is not merely to buy
good clothes and becoming ones. The
girl who is best dressed is the one whose
clothes represent her as she is.
The milliner who trims hats to match
the soul of the wearer isn't so silly as
she sounds. Clothes have, and should
have, distinct individuality. Knowing
ones can tell much of a woman by what
she wears.
The woman who is unostentatious
does not splurge in her clothes. No
feel the need of proclaiming 1t on her
back.
The whole-souled, honest woman does
not deal in shoddy materials or hide
ragged undercIothes under fine frocks
The masculine woman leans to stiff
collars, heavy boots, and ultra severe
suits, while frills are almost sure tc
hide dainty femininity.
You never find spots and tattered fin
cry on the girl who is innately neat
and particular, while extra low-cut
gowns or sheath skirts are not sported
by the woman who is noted for purity
Of feeling
The broad, humanitarian woman has
q certain Indifference to the latest thing
In fashions, while the woman who is
kind at heart does not deal in bargains
that are made by sweatshop labor.
The exaggerated dresser is usually a
lightweight mentally, and slavish ad-
hcrence to style regardless of suitability
denotes wearer with more money than
originality.
The sensible girl is never seen in
clothes beyond her income-unless they
happen TO have been given to her, when
she always feels apologetic; and the
girl you notice more than her clothes
usually has wholesome nature.
Your quota of sweets" is scarcely
full unless you have also some pre-
served ginger. The stuff you buy is
rather costly, and you can easily make
It yourself at home Scrape the roots
of green ginger and lay in cold water
20 minutes. Cook in three waters
changing from the hot to cold each
time. When very tender drain and
lay In ice water. For the sirup allow a
pound and quarter of sugar for every
pound of ginger root and a cupful OF
water to each pound of sugar. Bring
TO boil, skim and continue boiling