The National tribune., 1908-05-14
By SENORA SARA.

add a dessertspoonful Of warmed but
ter. some chopped capers, and cayenne
pepper. Pound all together till quite
smooth, adding salt If necessary. Make
thoroly not, and serve on squares of hot
buttered toast. Garnish with rings os
lhard-boiled eggs. and serve.
This is good way of using up scraps
of joint: Cut up a pound OF cold
meats into dice. Chop up also any
vegetables, ham. bacon or suet pud-
ding. Fry all lightly in little drip
ping. Season highly with pepper, salt.
finely-chopped onions, parsley and a
tablespoonful of vinegar, stir all to-
gether over the fire. and serve very hot.
Garnish with sippets of toast.
Many young wives. when the babies
come, gradually get into a way of think
ing that with house and children to
look after il is quite impossible for
them to get away long enough to pay
visits. and too much trouble to have
friends at home. and so after awhile
give up seeing their friends altogether.
This is one of the greatest mistakes
woman can make. The stay-at-home
woman, who has practically no inter-
ests outside her home, is apt to grow
narrow and old before her time. and is
narrowing her chances of happiness
immensely. II home happiness fails
what has she left? Very little. But
the woman who has kept up friend
ships, even tho to do so entaiIed many
a little self-denia1 and much arranging
of time, if troubles come, has still her
friends to fall back upon-friends who
Will grieve with her and try their best
to help her over the bad place.
Therefore. don't lose any chance you
may have of making friends, and, once
made, don't grudge the little time and
trouble entailed in keeping them Most
people ask very little of busy woman.
Just an occasional visit, to show that
one is not forgotten, or a note, if visit.
ing Is impossible, or an invitation to a
cup of tea, and your friend will remain
your friend, whereas If you ignore her
altogether for few years you can
hardly be surprised If she decides that
such friendship" is not worth having
and drops you.
For brown chicken fricasse, Creole
style, cut up the chicken in the usual
way and fry in equal quantities lard
and butter until nearly tender and
brown. Dredge little -four into the
gravy and brown. Add pint of boiling
water, small onion minced, quart
of potatoes and a small bunch of pars-
ley. Simmer gently an hour or until
very tender, and serve with rice. If
preferred the rice may be added and
cooked with the stew.
Spaghetti au gratin Is made as fol-
lows: Cook in boiling water one pack
age of spaghetti. Add a teaspoonfuI
salt and cook three-Quarters Of an hour;
drain. Put into a saucepan a table
spoonful and a half of butter, a quarter
pound grated Swiss cheese, and the
same quantity Parmesan, also grated.
Add one-half cup of milk or cream, a
half teaspoonful nutmeg or ground
mace and dash of pepper. AS soon as
incorporated over slow fire add the
drained spaghetti and saute a few mo-
ments. Put all into a buttered rame-
kin, dredge over with finely-sifted dried
bread crumbs and dot with pieces Of
butter. Put into a quick oven for 10
or Is minutes until crispy brown on top,
then serve. The spaghetti should be
so stringy as to compel the server to :
lift the spoon high above the dish. Poor
spaghetti will not string. For a small
family half this quantity will suffice.
To make a date mirangue beat the
whites of five eggs to stiff froth, add
three tablespoonfuls sugar, a teaspoon.
full lemon juice and half pound dates,
stoned and cut up fine. Turn into "a
dish, and bake Is minutes
in a moderate oven. Serve as soon as
cooled with a custard made from the.
egg yolks or thick sweet cream.