The National tribune., 1908-01-23
By SENIOR SARA.

| A nice luncheon dish is made as fol
lows:
| One cup sifted bread crumbs, two
cups chicken stock or milk, one small
slice of onion finely chopped, one leve
teaspoon finely-chopped parsley, one.
fourth level teaspoon paprika, one.
fourth level teaspoon mustard. one egg
| two cups finely chopped boiled ham
Cook the crumbs, stock, onion an6
parsley in a double boiler until g
smooth paste is formed. Remove from
the fire; add the paprika, mustard, egg
beaten Slightly, and ham. Mix wei
| and cool. Shape into balls, dip in
| beaten egg, then in crumbs, and fry in
| deep fat. Drain on brown paper
Serve with cabbage salad.
Have you ever tried to cook rice in
| this delicious way?
Wash a cup of rice and add to II
three cups of hot chicken or veal stock
well seasoned. Cook in a double boil
er until tender, then add two Level
tablespoons of butter. Remove from
the fire and spread two inches deep in
a buttered shallow dish. When cold
turn onto slightly Toured board and
cut into rounds. Cut out the centers
forming shells. Dip these in an egg
beaten with a tablespoon of cold wat
er, and then in fine cracker crumbs.
Fry in deep hot fat until we'll Drowned.
Drain on brown paper and fill with
mushrooms.
Many q woman does not know this
little secret of cooking economically
until the agent of the gas stove comes
around to show her: When using the
oven place the vegetables in their ves-
sels of water in the oven also, and
thus cook, roast, and all without heat
ing up the top of the stove. By mere
ly using the oven burners the entire
dinner can be cooked in an hour or a
trifle more, with much less expendi-
ture of gas than is necessitated by
turning on and off the burners to cook
things on top of the stove.
Salmon is one of the few fish that
is perfect when boiled. and is best
eaten cold. The freshness of salmon
can be determined by the brilliancy of
the skin, the full appearance of the
eye and the bloody gills. High-col-
ored salmon is best, white-colored flesh
denOting an inferior quality. Scrape
the skin of the fish; wipe, and if you
have no regular fish kettle with a per-
forator lid lay on a table, tie in a
kettle of boiling salted water. Push
the kettle back on the fire, where it
will simmer gently, instead of boiling
hard, and cook, allowing about six
minutes to the pound. Remove care
fully, drain and chill. If the fish
breaks and looks badly, take out the
bones, flake, pile lightly on the plat
ter and pour the sauce over it. This
may be a hot sauce Hollandaise or a
cold sauce tartare
Jealousy will disfgure you, just as
love transfgures. The one turns a
plain woman into a beauty, the other
changes a fairly good looking woman
into a hag. 1t will make an inteIli-
gent, attractive girl a tiresome little
fool within few weeks.
1t makes a woman an unmitigated
bore,
She unconscious1y exaggerates the
attractiveness of the man she loves to
a point that makes others laugh at her
in their sleeves. Even when she has
cause to feel neglected or deceived,
she exalts and enthrones the injury
instead of showing whether it has rea-
son or is merely a clot on the brain.
garden. be stamped out and fought
against
This important item, that jealousy
puts lines all its own on the face. drags
down the corners of the mouth and
sharpens the nose, should at once kill
the passion in the hearts of women.
The first thing a plain woman must
do is to give her figure careful atten-
ton A stylish or even well-rounded
body will nine times out of 10 carry
one through far better than a pretty
face.
The individual with a poor figure,
who is short wasted, fiat chested, may
be improved by suitable corseting.
Petticoats must fit such a figure per-
fectIy
The plain woman must avoid every
thing in dress that Will, by COMPARE
son, only emphasize her lack of beau
ty; smart looking she may be, but all
fripperies must be set aside.
The fit of her gown is most impor-
tant. She should buy material of good
quality, and employ the best dress
maker she can afford. Two or three
well-made dresses will be better than a
dozen mediocre ones.
Youthful effects are likewise fatal |
Above ALL the hair should be modish |
and becoming. Neatness. too, is an |
important factor. Her collars must be |
She must take especial care of her
never failing to take her
nightly facial Tubing, in hot soapy
water. rinsing in several warm waters
ina tHeH applying Booo skin 1000
This is nice lemon sauce for fish:
Squeeze and strain the juice from
arge lemon into saucepan, then add
% it One-quarter of a pound (scant)
If butter, one-half saltspoonful of salt
md a saltspoonful of pepper. Beat
over the fire until thick and hot but |
10 not let it boil. When done mix
he beaten yolks of two eggs and serve
1t once.
Never put your furs away damp.
When you come in on a stormy day,
shake every possible snowflake and
from both muff and boa, and
spread them in a place to dry.
Before putting them in the closet,
)rush the fur the wrong way with a
,oOd, stiff brush.
The reward for your diligence will
,e the renewed fiuffiness and softness
If your furs
White furs or light ones should be
RS of tissue paper.
These delicate furs may be cleaned
With lump magnesia. If the collars
IN the darker fuTs are soiled. clean
With a piece of cotton wet with gaso- s
inc.
Don't toss handsome furs in a heap 1
IN the top shelf of dark closet and
,xpect to find them to be in a wear !
BILE condition the next time you want I
hem.
Stew chicken in enough salted L
vater to cover, until tender. While
hicken is cooking prepare dumplings
s follows: Boil six large potatoes un-