The National tribune., 1908-02-06

germs, that bivalve has lost none OF
popularity The most familiar Wa
| preparing it. the oyster stew, is one OF
| the most abused. The cardinal rules
demand that the stew shall ne steam
| ing hot and that the oyster shall DO
cooked only until the edges Shrivel and
curl, and not until it is as hard as a
rock, the usual way.
| A quart of oysters will serve six peo-
pie. The liquor must be strained caro-
/ fully thru thin cloth to get rid of bits
of shell. The oysters must be washed
in cold water and carefully freed from
any grit or shell.
| Put a quart of milk on to boil in q
double boiler. Add the strained liquor.
a piece of butter the size of an egg,
pepper and salt to taste. Roll six crack
ers very fine with a smooth glass bottle
| or a rolling pin. Stir in the crumbs,
and let the whole boil for 10 minutes.
| Add the oysters the very last. and let
| the stew remain on the fire only until
the edges curl. Serve hot. If double
| boiler is not used to cook the milk it
must be constantly stirred to prevent
burning.
This dish of mutton "eats" really
better than it reads" Slice thin as
much mutton as you shall need. Take
| two level tablespoons butter two level
tablespoons flour, one-fourth level tea
spoon salt. few grains cayenne. one cup
gravy, four level tablespoons currant
| jelly. Melt the butter, and allow it to
| brown, then add the flour, salt and
cayenne. When blended add the gravy
and cook until it boils. Beat the jelly
to a cream and add, then add the meat,
and serve as soon as heated.
Beat the white of an egg and tea
spoonful of sugar. add a teaspoonful OF
vanilla and enough confectioner's sugar
to make a mixture stiff enough t no.
rolled into balls. Beat until very SIN,
then form into balls the size of s,4..
marble and spread in a pan to get stiE
and firm. Cover with melted chocO-
late.
At the big dressmaking estab sd-
ments skirts of the weight of crep &c
chine have the hem interlined wi
light quality cloth or flannel in
same color. This gives a little bod
the bottom of the skirt, and make
hang more gracefully.
If a dampened cloth is put und
cake-tin as soon as the cake is
moved from the oven, the steam vi
loosen cake from tin.
A French method of preparing
bacon and set aside to cool. Sc
some stale bread crumbs with pc
salt, onion and little parsley, an6
thru sieve until perfectly smooth
the cruSts from bread and fry I
slices in long and narrow strips.
the bacon into small pieces and
range alternately on a skewer an
ter and bit of the bacon. Cover
the seasoned bread crumbs, haste s.,.-
melted butter and little of the Ii ua-
from the oysters and bake in s
oven.
Many years ago there was &c
craze for what was then called ''spat
work. 1t was real pretty, and is
something that children can do ~
amuse themselves by the hour. ct
them get ready for the work in d.
or aprons that scattering with ink m
not hurt. The materials required ar g
few fern or other leaves, a bottle IL
ink. a comb and a toothbrush. also a
blank sheet of white or colored note
paper-the note paper to be fixed into
the album afterward.
The fern leaves are laid on the paper
to form a small bunch or as artistic
an arrangement as possible. 1t is bet
ter for them not to overlap; the reason
of this will be obvious as the work pro-
ceeds. When the leaves are arranged
on the paper to lie as firmly as possible,
without being attached in any way,
the toothbrush must be dipped evenly
into the ink and grated over the comb
a toothcomb. or, at any rate. a fine
comb is essential. and it is better to
get the first ink out of the toothbrush
by grating over plotting paper.