The National tribune., 1909-05-06
By sENoRA SARA.

In cooking mushrooms simplicity
should rule. 1t is great mistake to
conceal their delicate flavor with sea-
sonings One of the incest ways to
prepare them is to peel, trim off the
stalks and lay in porcelain-lined
saucepan with a tablespoonful of sweet
butter Let the juice be gradually
drawn out with the melting of the but
ter and the gradual heating of the
| mushrooms. Then add as much cream
or milk as you have mushroom liquor,
simmer six minutes. season lightly with
salt and pepper and turn over deli
cately Drowned slices of toast.
If you have a piece of dingy. scratch
ed furniture, take a half-pint of linseed
| oil, mix it with one tablespoonful Oh
| pure vinegar, saturate cloth, rup the
furniture vigorously, then rub with a
soft dry cloth until dry. The furniture
will be clean and have nice finish
with no sticky or gummy effect.
Here is an old remedy for pneumo-
MIA, or any kind of cold in the chest
or the bronchial tubes:
Take six or ten onions, according to
size, and chop fine: put in large pan
over a fire, then add the same quantity
of rye meal and enough vinegar to
make a thick paste. In the meantime
| stir it thoroughly, letting 1t simmer for
| five or ten minutes. Then put 1t into
cotton bag large enough to cover the
| lungs and apply to chest as hot as pa
tient can bear In about ten minutes
apply another, and thus continue by
| heating the poultices, and in few
hours the patient will begin to yield to
| the treatment. A diet of onions will
sometimes hasten recovery. Care must
be exercised, however, not to get fresh
l'coId. For a few days the chest and
| throat, to which onions are applied
should be protected from drafts, as
the flesh and skin are tender from the
heat and susceptible to cold.
The twisted knot stitch so popular
| just now is made as follows:
It is like a French knot, made in
rows close together. It is made by
holding the thread down with the
| thumb on the material. Just where II
was first brought out; twist the thread
twice around the needle. turning the
needle from left to right; pass II
through the material. bringing the
needle out at the left at the place
where the next knot is to be made
A nut sandwich is delightful gas
tronomic relief from meat ones.
A delicious sandwich filling is made
from one part chopped almonds and
| two parts shredded or grated celery,
with dust of salt. Moisten the mix
ture with mayonnaise and spread be-
! tween thin crustless slices Of brown
| bread.
A very quick desert, and one that
can be used for weeks now. is made OF
any kind of ripe fruit that Is right
juicy. like Strawberries, black or rasp-
| berries. Slice bread in quarter-inch
thick slices and neatly trim off the
crusts. Lay on a large platter as many
slices as there are people to serve
Take the right quantity of herrfes-a
lhousekeeper will have to guess at the.
and crush them In bowl, ad9tne
half a teacup of water to each pfnt of
fruit, or you may add a little more II
you use lots Of sugar TG each pint
of fruit and Juice add txo-thirds of a
cup of sugar and stir till the fruit Is
all sirupy. Then with a spoon dip
the fruit over the slices Of bread. OF
course there Should be enough juice
to wet the slices thoroly. and IL II
| should seem dry, dip a spoonful OF
water onto the fruit in the center OF
each slice. Place slice cut in quar-
ters on each plate or sauce dish, and
put spoonful Of uncrushed fruit
which has been busted with sugar. on
each dish. and serve. You can serve
cream. whipped or plain, with this. but
1t Is rich and appetising without