Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1909-09-03

Where one has a small refrigerator
and no cellar it often becomes a uues-
ton how to chill Il large NEON One
good way is to put the melon in a tub
of water, cover with a piece of sack
ing, letting the ends hang in the water
The evaporation chilIs the melon.
Another way is 70 cut the red meat
from the melon into two-inch cubes.
Keeping the pieces whole. Pack these
III navigation glass fruit jars. screw
tightly and set in the refrigerator.
Serve the ice-cold pieces on individual
plates, with a garnish of leaves.
A woman who is an excellent cook
says that it is we'll to remember that
green vegetables should be cooked in
hard water, while dry vegetables and
root vegetables should be cooked in soft
water. A teaspOOnfui III salt added to a
scant half teaspoonfui of baking soda
added to u gallon of water will soften it.
The fit of the new coats is a little
closer than last years models. or. rather.
there is more attempt made to define
the waist line (Which would seem to in
dictate that hips are to be fashionable
AGAIN., but the coats are cut with the
same number of seams as before, and at
slender women, seen recently in a shop,
mad excellent lines. The front seams,
instead of starting at the shoulders, be-
gan at about the bust, going to the end
OF the coat, so the unbrOken surface over
the chest gave an impression of breadth.
IN the back seams We're taken into the
armhOleS and not up to the shoulder
seams with the same effect. The conven-
tlOnal coat sleeve model prevails and
many OF the coats are finished with man
nish collars.
Take small tomatoes, cut off the stem
end. and take out the pulp Sprinkle
the tomato shells with bread crumbs,
season with pepper and salt, and add Il
small piece of butter to each. Into each
tomato she'll drop an egg. Set in the
oven until the white becomes firm. and
serve hot for breakfast. The dish is de-
licious.
With the return of long waist lines.
short-waisted frocks and gowns are being
heightened by deep belts of peasant
bodice fashion from which there usually
drop sash ends. shorter or longer accord
ing 20 the case. Such a belt was worn
by Il young girl at a dance with a white
point d esprit gown over pink satin. The
bel, dipped at the front and was almost
as high as the bust at the front edges.
but sloped away downward toward the
sides 1t was slashed in the middle of
the front and was finished all around
with a line Of lace inuertion like the trim
ming of the rest of the waist. From the
left side there dropped a girdle Of the
sa tin with bias ends which reached about
to the knees. The outline of the pink
satin against the hips just below the
waist line brought out the lines OF the
pretty girlish figure.
\ really pathetic petition mas been
drawn up by women of some OF the Eng
lish villages for presentation to Queen
Alexandra 1t asks the Queen to protect
them from speeding motorists. I'VE are
sure" the petition reciteS, your majesty
cannot know how much we suffer from
the motor ears Our children are always
in danger, our things are spoiled by the
dust. we cannot open our windows ana
our rest is spoiled by the noise Ill night.
Their humble request is that the cars
be made to go SLOW through the VII
lagos.
The newest contrivance for fine table
service is the green corn servers. Lhey
are low, trough-shaped dishes just large
enough for an ear of corn and are ac-
companied by a pair of silver holders
hy which the eater carries the ear of
corn to the mouth. The holders are
shaped like little daggers and are thrust
through the ends of the ear. The dishes
stand on low ball feet, usually. A SET
of the kind would make wedding gltC
not as apt as some other things TO De
duplicated.
There are rules about all things, even
potatoes. .,,,
Certain ways of serving potatoes are
nroDer at one time and not at another,
and the skillful cook never makes a ms
take in this. as in the other small but
innumerable rules of good serving;
Potato chips, for instance, or French
fried potatoes. should never DE served
at a formal dinner.
Nor would we care for mashed pota-
toes for breakfast. ho
For dinner. then, potatoes may oe
mashed. boiled whole, il they are new
pOtatoes, served in cream, WhoIe' anu
with roast beef they may be Drowned
underneath the meat.
The following may be served at oolh
breakfast and luncheon: Potato chips,
pntato cakes and potatoes baked,
creamed. French fried, lyonalse, Boston
block and ''au gratln.
For breakfast particularly tnerc arc
home-fried potatoes and nashed-oroMn
For luncheon there are escaloped posa-
toes. potato croquettes ana potato pun,
rs we'll as other more or less fancy way
Of nrenaring them.-Indianapoh News
The chief feature of Waterlow court,
new apartment house Tor Women a, mun N
d din M r room and sitting room, where each
resident, while she enjoys the ne =, freedom snnr1
that goes with the possession OF a an apart
ment all her own, may meet otheAs RI, %
her kind whenever she desires: .5 Inc
III woman lutd.
surrounds a quadrangle and o eGns,n5s ol
SETS 81 ro Snn bathroom and sculery The
vided to tenants at u, small aled weekly dns
c canI afrer opening and there is long
waih a list Of applications for unlikely
vacancies.
10 o,ean q black felt hat, first brush
al 10 he etef free Of dust, then add table
Spoonful q eoG am sad rub the s
SPOON us u eoIt nth flannel cloth.