The National tribune., 1909-10-28
By SENORA SARA.

( in fish molds and served hot with hol-
landaise sauce for luncheon it is de-
| liciOuS.
To prevent the thread from knotting
when doing hand-sewing always make
a knot in the end last broken from the
spool. This done, stretch the thread by
taking the ends and giving several quick
pulls.
| Some thumb tacks such as artists and
craftsmen use will be found an inval-
liable help in the sewing room. You will
need them to fasten long cores of slip
perry silk to your lapboard or cutting
table.
This is a new and palatable dish:
Take good-sized green cucumbers, cut
| in halves lengthwise and scrape out the
seeds. Mix together half cup of bread
crumbs, two tablespoons of nut butter,
one tablespoon of chopped parsley, salt
and pepper Fill the cucumbers with
this. tie two halves together, place in a
covered pan with a cup of water, and
bake three-fourths of an hour. Serve
hot with drawn butter.
Here is new way to make hot cab
bage slaW, and it eats mighty good.
Chop small, compact head of cabbage
fine and salt it sufficiently for the table.
Let it stand half an hour, then put two
tablespoonfuls butter in n round-bot-
toned iron kettle AS soon as melted
and hot put In the cabbage. Cover
closely, but set on the back of the fire,
where it will simmer but not scorch. Do
not add any water. The salt will have
drawn out the juices of the cabbage SO
it will have moisture enough. Stir often
to keep from burning, but replace the
~ II, naIa tr,1Hs tn afciy
all the steam. In five or six minutes the
Icabbagc viii be sufficiently cooked. Then
add a teaspoonful of flour mixed
smoothly with half cupful thick sweet
cream. Stir well together. add a table
spoonful good vinegar and serve at
once.
If you have gone over to the vege-
tarians and have entirely given up meat,
you are probably looking for something
| to take the place of meat. A very de-
| lishtful dish is made as follows: To a
quart of grated bread crumbs add a
scant tablespoonful salt, a scant tea
spoonful pepper and an equal amount
of sage, thyme and parsley. Add a
quarter cupful melted butter. and, after
mixing well. a half or three-quarters
cupful English walnuts or hickory nuts.
Moisten with third OF half cupful of
milk and bake about an hour in a
steady oven, not too hot. 1t should be
brown on top, and may be served hot
or cold as preferred.
| There is fad now for carrots It is
said that if yoU eat carrots you will
keep forever young. Here is one way
to cook them:
Take young, tender carrots, scrape
and slice thin, boil until tender in salt
ed water, drain. add 4 lump Of butter
rubbed in flour, half q cup of cream
and salt and pepper to season. Let boil
and serve hot.
Most people think that a banana can
only be eaten raw" with sugar as a
sauce or just plain banana. There are
dozens OF ways of making them appe-
| tiZing. Fried bananas are very good.
Peel ripe bananas, cut in halves, roll eggs
beaten with cold water or milk, then in
-four, and fry in deep hot fat until a
| golden yellow. If you wish to serve
them for dessert sprinkle with sugar
and lemon juice; if as q vegetable,
sprinkle lightly with salt.
Another way is to steam them. Peel
the bananas, taking care to remove the
! stringy portion just underneath the
skin Cut in half-inch pieces and put
/ in the double boiler, adding the Juice
of one lemon for every four or five
bananas. Steam until thoroIy cooked.
Yet another way TO serve bananas Is to
| bake them To bake bananas, peel. cut
in halves each way, sprinkle lightly
with lemon juice, sugar and a pinch of
salt. and bake until brown and soft; or
I the bananas may be baked whole, strip
ping back one. side of the skin; or.
again, halye, place in Il buttered bak-
| ing dish, sprinkle with sugar, CHINA
mon, pinch Of salt and tiny bits of
butter. Put into the baking pan one
half cupful hot Water, and bake in a
quick oven, beating frequently.
! If women would only learn how to
use the cheaper cuts of meat their bills
would be much smaller and your Ia BILE
served quite as WELL but 1t takes care
and thought. a good cold DISH which
/ Is very inexpensive, may be made by
using cheap piece of flank or round
STEAK of beef in this way: Pound well.
ana season with salt and pepper, spread
with dressing Of bread-crumbs, roll up
tightly and tie closely with clean Irvine.
Put this into kettle and boil rap div
for 20 minutes, then set where if will
! simmer for an hour. Then put it into
a dripping pan with the gravy from
the Kettle (Which should have been
boiled down TO small quantity, set
! IN n hot oven and baste often with
the gravy. II il browns too fast turn
another pan over ii. Bake until done
ana a nice brown. Good for sIicing.
Now is the time TO Gull all unde-
sirable or old fowls from the flock, and
this is & good way to dispose of one
OF them: Oyer the fire set an iron
Kettle, and into il put n half pound or
more OF sweet fat pork cut IN strips, and
let THIS try out. Clean and cut up the
fowl and when the fat Is all fried out
I or the pork, take out the slices, and
put in the jointed fowl, stirring 1t in the
not rat until every piece is well scared
Then pour over it a scant quart of boil
ing water. with salt and pepper to sea-
son. Lst bon rapidly for Is minutes.
then SET back where it will only sim
mer steadily for two hours. Peel and
Iquarter as many potatoes as are want
ed, and when the fowl Is nearly done
lay these on top OF the chicken and
cover closely and cook for half an hour
longer The water should be much re-
/ duced in quantity, but there should he
tenough TO cook the potatoes and not
scorch the chicken. If dumplings are
wanted, the dough should be dropped
ION top Of the potatoes to steam about
five or 10 minutes after putting in th,,
potatoes. Dumplings should cook about
~ 10 20 minutes.
Nut bread may be made as follows.
For two loaves take one-haIf- cup of
sugar, four cups Of -four, four tea
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