The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1910-06-02

GOSSIP AND ADVICE FOR THE
WORLD OF WOMEN
The sysion Demands New Food
or Fcod Prepared INA Kew
WY I'M the Spring Sui stitu,
tons fol Spring lamb ea
\ sonahle Dishes Prepared Appe,
tizingly Dande hon Salad. X
with thecQming Of spring The stopl
zach demands new food Or else f zoos
prepared III newer. freshef and light
81 ways. AZ this time spring lamb
roasted and served with mint sauce
lis delectabls food: the only dtawbaei
Ebeing that such meat Is very dear, ~
way q substitute leg fbolled nut + y;
Eton may DO used with the refreshing
mint sauce, or even the neck may be
boiled and served with the mint Whom
tie neck hasbeen boiled TO tenderness
it should DO picked from, The bones
and nut ina saucepan with q little d
1.-THE boiled Tatcr to keep itsoft while
the sauce d being made.
Mint Sauce Chop the meat which
should be very fresh; then mix with Il
a large tablespoonful of sugar, a tea
spoonful Of salt, a little pepper, and
add little by little four tablespoonfuls
of vinegar, and two or three Of the
water used for boiling the lamb. This
may be made hot on the stove, but \
should never boil. Il 7},...
vinaigretts OF Cold Boiled Beef,
This is a cheap dish and one that is q
good deal Of pickup to q bored stom'
ach. 1t may be made from shank beei
that has been used for soup, If It e
not allowed to cook all It's substance
away before being taken up. Cut the
beef in small dlce-shaped pieces and
Eput 1t in a deep bowl with four or five
shallots and a bunch Of parsley, chop
ped fine. Season with an ordinary
French dressing, using plenty Of oil,
however, and letting the dish stand
half an hour before using. The soak,
ing in the dressing is necessary, as
such boiled meat soon becomes dry
and hard.
Vegetable omelette -Beat the eggs
to lightness, then pour them In a but
tered pan. medium hot, and cook till
brown on the lower side; then put in
the cooked vegetables. which should
be warmed with butter first; fold the
eggs over them, cook a minute more.
and serve on hot dish with a spread
of butter on top Of the omelette.
A thick stew made Of fresh toma.
toes makes q. piquant filling for such
omelettes, also asparagus tips (boiled
and delicately seasonedl, green peas,
new carrots, egg plant dice (trled first
in butter). mushrooms, fried shallots.
etc. A light bordeE Of breakfast bacon.
cut as thin, as paper and delicately
Ecrisped, makes an admirable finish for
such omelettes. .,ss
Eggs on sorrel-sorrel. which is the
most easily grown Of all herbs, and
procurable in large cities, Is splendid
II as tonic IN It's influence on the
system. 1t Is boiled like spinach. in
plain water, drained and placed over
slices Of thin buttered toast; on top
of 1t are put hard boiled eggs cut in
Elengthwlse slices and covered with
drawn butter Dapdelion,. which is an
even butter spring spur to the blood
may be used instead Of the sorrel'
.Dandelion Salad Dandelion is dis
tinctiyely a spring vegetable, and
there are two kinds, the wild and cul'
Itiyated. When picking the wild re
member that as soon as the herb be
gins to flower it is worthless for eat
ing purposes. The cultivated sort is
1 j -. b / q. VI - =
always writer and more tender. Il
must be picked over carefully, washed
we'll, carefully drained and seasoned
with a French dressing-Ollye oil
vinegar, sail, pepper and perhaps .
suspicion Of garlic. The dandelton
cooked or raw, which is suggestive o.
| grit, which II SO often is. is more Of q
curse than a comfort, for SO much
washing is necessary. 1t Is given III
French schools as species Of sprins
medicine.
l