The National tribune., 1908-05-14

! dropped into the water Just before get
ting into it. The powder tinges tn,
water yellowish green, but is not un
pleasant, and as soon as the bath i.
over tired muscles and weary limbs are
so refreshed that one feels a deliciou:
glow and a perfect freedom from any
OF the former lassitude.
Green gooseberries are apt to be Civ.
en- the go-by because so few know ex-
actly how to cook them Here is a
recipe for green gooseberry pudding
that smacks of relish:
Boil pint of green gooseberries till
soft and Sweeten to taste. When quite
cold mix in thoroly four well-beater
eggs and one ounce of butter. Butter
mold and sprinkle 1t thickly witt
equal parts of sugar and fine bread
| crumbs, then pour IN the gooSeberry
puree. being careful not to disturb the
casing; cover the top nearly half ar
inch thick with crumbs and sugar, and
| bake for an hour. When taken from
the oven cover with a cloth, and only
| turn out when wanted. Serve with
ciotted or whipped cream
| Founders are good fried in the ordi-
nary way in crumbs or in -four, and
especially nice if melted butter seasoned
with lemon juice and chopped parsley
is passed with them; but here is quite
new way of cooking them: Wash
| the founder and wipe it dry; lay it in
a roasting-pan on top of two table
spoonfuls of minced onion, and sprinkle
1t with salt and pepper and a table,
spoonful of chopped parsley; put ii
into very hot oven and baste with halt
cup of boiling water mixed with a
tablespoonful of melted butter; when
brown put the fish on hot platter and
put a teaspoonful of -four and a small
half-cup of hot water into the pan, and
stir and scrape over the fire till there
is nice brown gravy, adding a little
kitchen bouquet to dari.en and season
it: strain and pour this over the fish,
and serve at once.
A good straw lasts a long time If
properly cared for, and when trim
mings are so very reasonable in price
every woman can have stylish hats If
she knows the cleaning trick. a' "9'
To clean a white Milan or a split
straw, scrub with toothbrush or nail
brush dipped in weak solution of
oxalic acid and water. then with clean
water, not wetting more than neces-
sary. Then scatter precipitate of sui
phur and lay in the sun. Brush off
with clean brush when dry, and your
hat will be clean and white. A black
Milan, hemp braid or horse hair, clean
with nap side of velvet dipped in alco-
hol and rubbed thoroIy with the tips
of the fingers. Black chip, give a coat
of bottle shoe backing. Colored hats,
clean with gasolene and a piece of vel
vet. Faded hats can be tinted with a
dye made of oil points and gasolene.
The only remedy for chip hats that
are sunburned or faded is to give them
a coat of polish, or take them to a pro-
fessional. White, colored and black
lace or net hats can be cleaned by dip
ping the entire list, without the trim
ming, in clean gasolene and drying out
side.
This is said to be equal to any plum
pudding, and is certainly far less ex-
pensive: Mix together a cup and half
of flour, one cup brown sugar, one cup
grated suet, one cup seeded raisins, one
cup of cleaned currants or chopped
prunes. one cup of grated carrot, one
cup of grated potato, one-quarter cup
of mixed orange peel, nutmeg, CHINA
mon and Glove to taste.
eggs, whites and yolks, together slight
ly. Add one quart fresh milk, four
tablespoonfuls of sugar, pinch of salt
and whatever flavoring is desired Nut
meg is the old-fashioned fiavoring that
most people like. Rose water is deli
cate and almond good, tho not so
wholesome as other fiayors. Bake in
stoneware cups or bowl set in a basin
of hot water. Take care that the oven
is not too hot.
Pumice soap and ammonia will cure
the worst cases of tarnished brass. Just
moisten a cloth with ammonia, rub 1t
briskly over the pumice soap, and then
apply to the article to be cleaned. The
operation is a simple and easy one. and
the results are immediate and most sat-
iSfactory.
Get from the grocer a small round
head cf lettuce for each person; what
are called "seconds"-that is, heads of
Boston lettuce from which the outer
leaves have been removed; these cost
only five cents each in Winter time, and
will probably be still less in Spring, |
tho, for safety's sake. it is well to allow |
the outer price. Wash these heads,
and with a small, sharp knife cut a |
round place in the top of each, and |
then cut down and around till the CEN
ter is removed, leaving a cup. Into
this put a few halved white grapes
with the seeds taken out, and with |
them put red California cherries, |
stoned, or little grapefruit pulp, and
cover just before serving with French
iressing; lay each little salad on q dark |
green lettuce leaf when you serve it.
When feet perspire unpleasant1y It is
certain that there is trouble. 1t comes
rom a most unhealthy condition of the
,2et. Every night You should bathe
hem in hot water, using Salicylic acid
Oap. Rub this on a cloth, and go over
very inch. between the toes, and to the
lnkles
Wipe very carefully with old soft
owe1s and then paint the feet. and well
between the toes, with a lotion made
IT two ounces of glycerine, six ounces
If perchloride of iron and 20 drops of
few minutes to dry little, and then
powder with this preparations: Fifty
rams of talcum powder, two and a
Ialf grams of salicylic acid, Is grams d
# starch and five grams of burnt alum.
lift these together many times to mix
horoly.
The lotion and powder should be ap-
lied in the morning as we'll as at
light.
Fresh stockings should be put on
very morning, and the shoes should
e changed at least twice a day. AL
of boracic acid should be
ut into the water in which the stock
lgs are washed.
This treatment, persistently followed
Or time. is apt to greatly improve
ne condition.
Lobster toast is a tasty supper dish.
AXE half small tin of lobster. pick to