The National tribune., 1908-09-17

by SENS
It is good thing to have in the house
some kind of furniture polish, for rub
bing with 1t will often remove scratches
that may seem to require new varnish.
Especially suitable for renovating is a
polish made of an ounce of shellac and
an ounce of kerosene. To these are
added half an ounce of turpentine and
half an ounce of linseed Oil This should
be shaken before rubbing over scratches
and the surface gone over with a pol
ishins cloth after applying.
Blotting paper and warm f!atiron
make the best combination for remov-
ing any grease from wall papers. The
blotting pad is placed over the stain.
and the iron is rubbed over very slowly
the warmth drawing the grease to the
biotter F'uIler's earth rubbed over
grease and allowed to stand. will fire.
quently take out spot on wall. The
earth is, of course, removed with stiff
brush.
How is this for the essence Of laZi-
ness? Sunday morning sleepyheads are
having life made very easy for them
by the breakfast box, which can be fixed
up by any restaurant.
On Saturday nights the boxes are pre-
pared, containing what with some addi-
tions might pass for picnic lunches.
irons who disliked hustling cat of their
rooms early Sunday mornings for break
fast.
Now, fortified by the breakfast boxes.
they endure even until 8 or o'clock,
and have a fine, lazy lounge with the
papers Several business women who
have decided that at least eight hours
IA week should be spent in solitude sub
sist the entire "a hours on the break
fast box, with fruit added. and emerge
Monday morning ready for work
II isn't really breakfast as the aver
| age being knows that meal, but takes
| its place very nicely.
You'd be surprised at the queer things
restauranters are asked to put into some
Of these boxes. Lots of people, especial
| ly those who are not long from country
| homes. have funny tastes for breakfast,
| and want some cold leftover PUT in.
| A favorite is cold beans and brown
| bread. One man, hailing from down
| in Maine, always has us save piece OF
| boiled or baked fish from Friday for his
| box Cold sausage or liver is not at all
uncommon.
Cereal croquettes are pleasing
change from the meats. For this utilize
| any leftover cereal mush. Reheat with
| tablespoonful of milk, add we'll
beaten yolk of egg, season with pinch
of salt, add two tablespoonfuis chopped
raisins or dates, and as soon as the
mixture is cool enough form into oval
shaped croquettes. Dip in beaten egg,
| then in fine crumbs and fry. These
make an excellent breakfast dish served
with a little crisped bacon. If preferred
| they may be served warm for luncheon
Fer dessert with fruit sauce.
I Polenta is eornmeal mush cooked for
at least an hour (and longer is better)
| in double boiler of porcelain or gran
ite ware, then poured while hot in
/ mold to give it shape, allowed to stand
| for 10 to Is minutes, then cut in thick
slices, and eaten with a rich tomato
sauce, a sayOry meat stew, or a thick
brown onion sauce. The proportions o.
/ water and meal vary according to the
| thickening qualities of the latter. a
general rule calls for full cup of meal
to four of wafer. The water, lightly
/ salted, should be boiling when the meal
is sifted in and stirred rapidly until
| thickened and smooth. Then cover and
| cook steadily and slowly. A nice varia-
/ ton is to lay slices of the polenta in a
| large baking dish, sprinkle with bits cf
butter and grated cheese and brown n
| the oven. Another way is to arrange
the slices in well-buttered dish III
i layers with slice of bacon and little
! grated cheese between each layer. Add
a pint of cooked and strained tomato
! and bake about half an hour in a mod
crate oven. Serve hot.
I It takes from II to Is minutes per
i pound to cook a roast of beef we'll; II IL
is desired to have it rare, from eight 10
10 minutes will do. Thus. in the first
instance. five-pound roast will take al
I least an hour to cook, while in the Sec
| ond il should be in the oven from 40 tC
! 30 minutes.
A dish much priced in England IS
roast beef with Yorkshire pudding. Tc
make it, Is minutes before taking NJ
I the roast, skim six tablespoonfuls of fa'
i from the gravy, put into smaller drip
I pNlg-pan or pudding-dish and set in -he
oven. Have ready this batter:
i Sift an even teaspoonful of salt anG
one of baking powder twice with PIN
of flour. Beat two eggs light. add tC
them two cupfuIs of milk, turn in the
sifted flour. and mix quickly. Set tht
reserved fat upon the upper grating OF
4 the oven; when it begins to bubble turr
: in the batter and cook quickly to fine
golden brown Cut into squares ant
garnish the meat with them when yot
dish it.
A detail of which even the most fas
i tidiouS women seem unmindful is the
: frequent washing of side combs Altht
these same women may be scrupulou'
regarding the care of the comb ant
brush which they use in arranging tbs
| hair, they seem to forget that the combs
which are worn demand even more
vigilance. Hygiene eXacts that the sit'
combs be washed twice week in warn
water in which has been dissolved one
tablespoonful of borax to each quart o
T water. Rinse by holding under the co!t
/ water faucet and allowing the water Il
run thru with force.
> Cold roast beef may be made into {
dainty dish in combination with toma
toes as follows: Cut pint of beef int
/, small dice of uniform size and mix witt
it two or three slices of bacon, also Gu
small. Line a deep dish with good puff
, paste, put layer of beef and bacon il
the bottom of the dish, season with pep
per and salt. cover with Ii layer o
peeled and sliced tomatoes. Sprinkle
? with salt and pepper and dots of butte
rolled in flour; add more meat and mort
; tomatoes until the dish is full. Cove
the top layer with bits of butter, thel
(, with crust of puff paste, making hole
in this for the escape of steam. Bak'
until brown.
1 This is one way to make the Mexican
dish known as chilli con carne. Beef
;, steak (round), one tablespoonful of no
. dripping, two large red peppers (dry)
two tablespoonfuls of rice, one-half pin
of boiling water salt, onions, flour. Gu
7 the steak into small pieces. Put into
II frying-pan with the hot dripping, no
wafer and rioe. Cover CLOSELY and cool