The National tribune., 1909-09-16

strain the patience of Southern house
keepers, and there is evidence that she
causes complaint in the North" de-
clares this redoubtable authority.
The truth of the whole matter is
that the negro women of the present
day are entirely too frivolous to do any
thing well. They do not care Old
house servants are few and FAR be-
tween. The modern negress does not
stay in one place for a long period. she
gets tired and quits, or she wishes a
month or two to rest, or something hap
pens. She has no stability, and she is
daily proving that the old characters
tics of the race-faithfulness and devo-
tion-are passing away. No people IN
the world save the Southern people
would endure the worthlessness of these
negro women, and when the latter go
North they rapidly discover that 1t is no
place for them. Even to-day in many
of our Southern cities families find it
preferable to take their meals at the
restaurants rather than be worried by
incompetent, impertinent and worthless
negro servants. s- a.
Mexican rice is an inexpensive and
yet hearty, appetizing dish that, once
tried, will be made again. Its cost is
scarcely worth mentioning. The ingre-
dients called for are one small cupful
of rice, three slices of bacon chopped
fine, a cupfuI of tomato and one me-
dium-sized onion, also chopped. Cook
the rice in boiling salted water until
done. This will take about 90 minutes.
Fry the bacon and onion together until
q golden brown, add the cooked rice
and onion and a small cupful of tomato.
with salt and pepper to season. Toss
together until well heated thru and
serve. On cool day it is boss" eating.
For braising meat properly it is nee
essary to have an iron kettle or an
earthen baking dish, and either must
have close-fitting cover. Into this put
one-half a cupful each of potato, turnip
and carrot dices and sliced tomato.
Have about four pounds of beef cut in
a solid piece from the round and lay it
on the vegetables. Dredge literally
with -four and salt and pour in hot
water enough to come halfway up the
meat. Cover closely and set in a mod
crate oven for four hours. Thicken the
liquid in the kettle after taking up the
meat.
"Spiced beef is just a "1eetle" indi-
gestible, but for people who do not CON
suit their digestive apparatus it will be
found a most palatable dish. Fry three
or four slices of pork a light brown;
then lay in the beef (the round is good
for this purpose) in one piece. Let il
brown a little on both sides; then cover
\ it with water and let it stew over
moderate fire four or five hours in a
covered kettle. Add water as Il boiIs
away to make gravy. About half an
hour before 1t is done salt and pepper
to taste; add one teaspoonful of sweet
marjoram and If agreeable one-half of
an onion sliced. Pour the gravy over
the beef and serve very hot, With this
serve plain boiled potatoes
There are many ways of telling
whether an egg is fresh laid or not. If
the shell is rough to the touch it has
not been long from the nest If it has
been handled much or the hen has been
sitting on it, it is shiny.
plum soye'' made as follows will de-
light an epicure, but TOO much of 1t viii
give you visions of the devil dancing on
the Cook-Peary Carcasses at the North
Pole. 1t is a "coadiment" to be used
on meats. Scald four quarts of plums
and rub thru a colander, add one pint
of vinegar, one teaspoonful each of
black pepper, cloves, mustard and salt
and four tablespoonfuls of brown sugar.
Boil slowly for one hour, then bottle.
narlcot OF lamp or mutton is par
ticularly nice now, with a garnish of
carrot balls or peas or asparagus. To
prepare it cut three pounds of the meat
into inch-sized pieces and season with
salt and pepper. Place a saucepan over
the fire with tablespoon of olive oil OF
butter, and when hot toss in the fat
two small onions chopped fine, and If
nked half Glove of garlic. Cook three
minutes, add the meat, stir q few sec
onds, then cover and let cook over a
slow fre for half an hour, stirring fire.
quently. Add a half cupful boiling wa
ter, cover and simmer gently until near
ly done. In the meantime melt two
tablespoonfuls of butter in another
and add two spoonfuls of flour
ana when blended quart of the broth,
five small white onions and a bououet
of seasoning herbs. When smooth and
thickened add to the meat cook a little
longer, remove the bouquet and every
particle of fat and dress on a hot dish
with the garnish Of carrot balls, pota-
toes and peas or asparagus.