The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1910-04-01

GOSSIP AND ADVICE FoR
TIE WORLD or WOMEN.

How BoudeNlyes cen Economize u
suyins Msase-A Considerable sas-
no can be Made on Bills by Rroeur-
i ina Neck and shin Hesi cuss-Saee-
pes fcr Appesizips nisbes From
Housewiye viii ind that tliey eaE
eleet eonsidefabis ylIg on y y
lthey procure necI and shinsof bell
lcnts Recipes fog dishes appetizing
lis ven nutrition fron cuts
Nec q fegt cuge
.lsbent ioaf pounds Of neck q EEL ana q
l HE G firmly into ape Put u on the
toye ii slttsbis gaueepat with II
liasge able ppdnfalso j y Eiilts
Brown 1t al efuliy Transfer the
iEbeef to d add q 3heaping ta.
oonful 81 tioor to the fat in the
saueepan. stir TO mix, and add cup.
ut of hot water and the thin part Of
can 81 tomatoes. Bring II to the
,sboiIing degree. Return the beef TO It
.ktogether with two small onions, in
lone Of which has been inserted two
.keioye three bay leaves, a bruised
Eclove Of garlic two OF three branches
81 parsley and three small. peeled and
washed turnips. Cover the saucepan
4 with its lid; and put itwhere It's CON
tents VIII simmer gently for three
4hours Remove The turnips when they
1'are cooked, and keep them hot. AT
the end Of the time specified and be
ling ready to serve, transfer the beef
to a hot plaster, removing the strings.
iEishm and strain the sauce adding salt
4 and pepper to taste. Surround the beef
with the mashed turnips, poura little
Igrayy over the beef and send the re.
.Imainder to the table separately in a
bowl.
Neck Of Beef with Macaronf-Prer
pare pare and cook four pounds Of
meek OF beef as directed above for
neck Of beef a la Brisse, emitting the
A turnips. When ready to serve put the
Ibeef on hot platter, surround with
Imacaroni Neapolitaine and send to the
table.
SIacaroni Neapolitaine-Boi half q
4 Mound Of macaroni in sailed water
|slowfy for 40 minutes. Drain of all
the water return the maiaroni to the
saucepan. and add a cupfpl of stewe1
tomatoes, q cupfui Of leftover cheese
Ia few grains Of salt, pepper and graf
4 ed nutmeg and a tablespoonful Of but
lter. str until It gets hot and the
cheese has melted and use.as directed
Neck Of Beef en- Ragout-Cut three
pounds Of neck Of beef into twoinch
cubes. Arrange the, cubes on q bake
nan with fouryiarge onions, CHARTERED;
4 two medium sized carrots and a small
turnip cut into inch cubes. Sprinkle
with a level teaspoonful Of salt and a
quarter Of level teaspoonful Of pep
liner Place the pan on the shelf Of a
,Ehot oven and brown the meat and veg
etables, stirring them often. Transfer
1.-The meat and vegetables to stewpan'
llsprinltle with teaspoonful Of -four,
stir to mix, add enough hot water to
4 barely cover, and let simmer gently
until the beef is tender. When ready
to serve arrange the meat on a hot
platter, dispose the vegetables around
It, pour the sauce over all and send to
the table.
Breslau steak-Take the left over
rago,it and put the meat and vegeta:
b3les through the food machine. Form
Into small ovel cakes, dip in -four,
then in milk, then in fne bread
crumbs and fry brown on both sides
Iin7two tablespoonful of hot roast fat,
EPour thewarmed sauce on hot plat
ter, arrange the steaks on It and send
to the table.
sptced shin of Beef Cut four
pounds Of shin Of beef into pieces. Put
1t on the stove in a saucepan with cold
water enough to cover. Add tea.
spoonful each Of celery seed, thyme
leaves, alispice and pepper berries, all
tied in piece Of cheese cloth. Boil
the beet slowly four hours. Chop it
fine, return to the stove and having
skimmed the broth free from all
grease, add the broth to the beef and
EboiT slowly an hour Pour it%into u
square pan and put 1t away In a cool
place. 1t may be eaten coad or sliced,
dipped in milk and then2in flour and
fried. r
Made Of Purse silk.
Gray purse silk (which may be pur.
chased on spools and in quantity
| 10. ID. a. ID