The National tribune., 1908-01-30


coming and pleasant to own. for she
can indulge her fancy for the dainty
coloring that suits her quite as well as
it does her debutante granddaughter
in these inexpensive dresses, where she
might hesitate to have a more formal
costume done in colorings that she
likes. but is perhaps afraid to essay.
While black is much more to the
fore than for some years past, it is rare
ly black unmodified. Even for the wo-
man who would formerly have been
called eld-that term is seldom used
now-teuches of becoming color and a
great deal of white lace and jet are used
to modify the somber tint that brings
out every unbecoming line and defect in
the complexion.
Only the young and fair who possess
fiawless skins should ever permit them
selves to be seen in unrelieved black
All the soft secondary colorings-the
dull, grayish lilacs. plums, old roses
with a touch of brown and grayS with
a suggestion of rose-are the becoming
colors for little gowns when hair and
complexion take on autumnal tones.
Until you have tried it you can have
no idea how very good baked bean salad
is. Peel and slice fine eight small
onions, pour cold water over them and
press hard with the hands to remove
the strong taste. Drain well and put
in the salad bowl with three cups cold
baked beans. Toss lightly, add a tea
spoonful salt, half teaspoonful pep
per, two tablespoonful salad oil, a tea
spoonful white sugar and a small cup
of vinegar. Mix.
Garnsh with olives, green or the ripe
black ones, hard-boiled eggs sliced and
lettuce.
HoIlandaise sauce is really a warm
mayOnnaise, using butter instead of
olive oil. 1t is the best sauce for serv-
ing with salmon or other boiled fish II
you desire it hot. 1t requires a quarter
pound butter half a lemon, the yolks of
two eggs, little salt and a half tea
spoonful white pepper. The secret Of
its successful making IS to preserve an
even temperature. The sauce should
not approach the boiling point, as the
eggs would cook and the sauce curdle.
Put the eggs in a small saucepan and
add the butter gradually, stirring con-
stantly with a wooden spoon. 1t will
soon thicken like mayonnaise. When
the butter is all in, add salt and pepper,
and lastly the lemon juice, stirring until
well mixed. If the sauce becomes too
thick add a little stock or hot water.
Surround the fish with parsley and
slices of lemon and serve the sauce in
a bowl. A few sliced cucumbers should
be served with fish.
For a nice dish of fried liver select
a fresh piece of Calls liver, well colored
and skin it carefully. Slice it in thick
slices, place 1t in deep pan of very
hot lard, allowing the lard to cover the
slices. Season with pepper and salt,
and allow to simmer until thoroly done.
Drain off the fat before serving.
The foundation for Bordelaise sauce,
which is served with broiled beefsteak,
is rich brown or Espagnole sauce,
well Favored with onions, minced sweet
herbs and red or Bordeaux wine, from
which 1t takes its name.
If one does not care to use wine,
vinegar or lemon juice can be substi-
tuted. Add to the hot sauce marrow
from the shin bone of beef, which has
been merely scalded in boiling sailed
water, then cut into thin slices or small
cubes and add at the last momen.
Serve very hot, because the marrow
chilIs easily.
For good dish of eggplant take two
small elephants, two tablespoonful of
DItdu Two CORRESPONDENTS Oh
chopped ham or tongue, one teaspoon
full of chopped onion, one teaspoonful
of chopped parsley. one ounce of butter,
one dessertspoonful of chopped mush-
rooms, pepper, salt, a little grated
lemon rind and some beaten egg. Wipe
the elephants and cut them in half
lengthwise. Scoop out the meat, leav-
ing the rind about half an inch thick,
that the shape may be firm. Melt the
hJttar in ad he
chopped onion and cook few minutes.
Then add the bread crumbs, ham or
tongue, mushrooms, parsley and the
pulp from elephants, chopped finely.
Season with pepper, salt and a little
grated lemon rind, and add sufficient
beaten egg to bind all together. Sprin-
kle the inside of the elephants with
bread crumbs, pepper and salt, and fill
up with the mixture. Spread a few
more crumbs over the surface of the
filling and place the pieces on creased
tin or sauce pan. Cover with creased
paper and bake in a moderate oven
for one hour. Serve hot on a folded
dolly.
There is an appetizing dish called
"daube d'Italienne'' which is very good,
indeed. You can call it what you like.
Lard nice piece of beef about three
inches thick with strips of fat ham and
pieces of mashed garlic. Put some lara
in saucepan. and brown the meat
thoroly on both sides. When done add
few sliced carrots and onions and
enough water to cover the whole Sea-
son with salt, pepper, cloves, bay leaf
and parsley. Put it over the fire in the
morning, and cook slowly without in
terruptiop at least eight hours, keeping
the pan we'll covered and not turning
the meat. When ready to serve take a
small piece of butter and a spoonful of
white sugar, burn this in the frying
pan, stir in a spoonful of flour and wet
it with the sauce of the meat Pour
this over the daube, and spread over
the latter half cupful of capers, and
serve with macaroni boiled and drain
ed and good sprinkling of grated Ital-
ian cheese.
For a dish of Turkish macaroni break
half pound of macaroni into inch
pieces and drop. it into quickly boiling
water. Keep at a fierce boil till the
is tender, then drain and let
it stand in cold water for 10 minutes
Make a sauce with two tablespoonfuls
of butter, two Scant tablespoonfuls of
-four, one pint of strained tomato, and
salt and pepper to taste. Drain and
add the macaroni and half cupfuI of
almond meats cut into strips. Simmer
Is minutes, turn into a dish and sprin- !
lile thickly with grated cheese and al
few almond strips and serve. I
Jellied chicken is made after thiS |