The National tribune., 1909-12-30

One-ndI1 CUP
add a tablespoon soaked gelatin When
set fold in a cup of cream whipped Ia
cup before whipping), and one cup Oh
diced white meat of fowl. Mold IN IN
dividual molds and serve with cupeS OF
tomato jelly. OF course, 1t shoula pe
seasoned, preferably with Altle eei-
cry salt and paprika-
You can make fritters of almost any
vegetable or fruit that cuts easily Wheh
cooked. Cauliflower fritters are among
the newest entrees. Break up q poIleu
head of cauliflower and dip each sprig
in slightly warm bechamel sauce anu
Law on dish to cool. Then dip each
one in a rich egg fritter batter, ana Try
until delicate brown. Drain on brown
paper, lay on a hot dish and garhlsh
with fried parsley.
To roast a partridge clean and open
the bird as you would any fowl, lay III
strong salt water three or four hours,
not more; if not then ready TO use pu,
away on ice. Make dressing OF prea1
crumbs, butter, salt and pepper, anu anu
to each bird allow four or five oysters
in The stuffing Replace in a pan ana
nut over them some butter, pepper and
enough water to make gravy; slit
little flour over all. Lay small piece
of pickled pork on each breast paste
frequently and bake 45 minutes IN a
This is pre-eminently the candy sea-
son, and ice cream candy is good ON
q porcelain-lined or agate saucepan poii
together one and one-half cups OF White
sugar, three-quarters of cup OF cold
water, tablespoon of butter taolespooLl
of lemon extract or juice OF lemon
enough to make that amount, and Just
q pinch of cream of tartar. Boil until
it becomes hard when dropped into
cold water and will crackle on the slde
of the cup. Add the fiavoring just When
the candy is coming on the nre anu SUI SUI
we'll Pour off into buttered tins. ana
when cold enough to handle pull until
perfectly white. Pull out into strings
about as thick as your thumb and cut
in pieces with large scissors.
Another delicious confection is called
creole kisses. Put the whites of three
eggs into a bowl, add half a pound OF
sugar and beat until it will stand. This
takes nearly 20 minutes. Then add
gradually half a pound OF nuts-any
kind will do. but pecan nuts are best
and finally half a teaspoon of vanilla
Drop by spoonfuls on brown paper, not
buttered, and bake in medium over
until they crack open. When they are
golden brown they are done.
EscalIoped cabbage Is a nice entree
Chop a head of cabbage quite hne ano
scald Melt two tablespoons of butter
in saucepan and smooth win TWO l ~
-four, a dash of cayenne pepper. Adc
two tablespoons of melted butter anc
the Juice of half lemon. Pour into
buttered dish and bake in SLOW
oven until firm. Serve hot with whit
sauce.
One reason why SO many people fai
with palms is that they water them Il
death A good watering once weel
should be sufficient To overwater anC
let the pot stand in accumulation o
water in the jardiniere is fatal to th'
palm.
When the hot-water bag has pune
ture, or there's nothing to flll II with
try slipping an electric light bulb int
stocking and applying 1t to the sea
of pain. The light must, of course, b
attached to a cord, as for reading. ant
has the advantage of keeping at IN
same temperature and of having n
weight.
A brilliant and most lasting luster
obtained by adding a little sugar and
few drops of turpentine to the old
fashioned stove polish mixed with wa
ter to the consistency of cream Stov
must be cold when polish is applied
Shine with brush until the luster
perfect.
Wash your green vegetables, such a
lettuce and spinach, inclose in covere
dish and let stand. Vegetables treate
in this manner will keep fresh and cris
for days.
A loaf of bread will keep fresh muc
longer If placed in covered stor
crock. Wrap in a large cloth to e'
clude air. and keep the crock in a CO..
place. II is nicer than tin vessel an
much better than keeping the bread
the refrigerator.
Always empty n teakettle after usir
and before filling again with fresh W;
ter rinse thoroly. In that way sc
avoid boiling possible germs over ar
over and also keep sediment fro
forming on the bottom of the kettle.
1t is not easy to iron lace door ar
window panels so that they will fit ii
frames, but If you starch them ar
while damp stretch them to the plat
where they belong they will dry to Il
exact shape.
II is wise. if you are going to p
English currants into cake. TO dry the
on a cloth by the fire after washiI
them, as sometimes the cold water W
cause the cake to fall.
Vegetable baskets are convenient f
holding kitchen scraps that should n
be put into the garbage can.
DO not pile leftover cooked potato
together. as they will sour quickl
Spread them out on large dish.
] presume it is a girls privilege
revel in color and fashion after bu.
ness hours, but she is a subject of u
kind criticism when she does it.
the theater last evening the four sea
in front Of me were occupied by Il
young men and two young wome
whose faces i had seen several tim
on my shopping tours. The men look
like contented workingmen, but 4
girls were dressed like fashion plat,
with long-tailed gowns. silk-lined a
elaborately ornamented. The neck
each frock was low-cut and the head
each girl was a mountain of rats q
puns A broad red ribbon was band
closely about the amazing structu
and it is safe TO say that the pair div
ed honors with the chorus girls dress
In no more exaggerated fashion. j,
beyond them sat a girl in a fault,
costume of soft, dark gray, modi
skirt. long, plain coat and a net wa
matching in color. Her hat was 81
and black and her gloves were whi
and her hair was joy to the behold
in its simplicity of arrangement a