Newspaper Page Text
THE HAWAIIAN STAR, SATURDAY, MARCH 16, 1912.
s Things to Interest Our Woman Readers
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By Christine Terhunc Herrlck.
Eggs and Spaghetti.
Chop a cupful of boiled spaghetti or
macaroni. Put with them halt a cup
ful of thick stewed tomato. If you
prefer you can substitute the same
quantity of sliced canned mushrooms,
or you may add these to the tomoto,
Molt a tablespoonful pf butter In a
half pint of milk, add a tiny pinch of
baking soda, the spaghetti and tomato
a tablospoonful of chopped parsley and
four beaten eggs. Stir until the eggs
begin to thicken, put In a heaping
tablespoonful of grated cheese and a
tablespoonful of salt, cook two minutes
longer and serve.
Or you may omit the cheese, turn
the mixture into small nappies or Into
one shallow bake dish, strew the
cheese over the top and brown in tho
Eggs With Ham or Tongue.
For this you may use remnants of
ham or tongue, which are too small
to slice to advantage. Cut them into
neat pieces, put a teaepoonful of chop
ped onion in a frying pan with a ta-
blespoonful of butter or the same
quantity of ham or of good dripping,
brown this, lay in the ham and cook
until crisp. If you like mustard you
may sprinkle a half teaspoonful of
thiB over the meat. Stir in eggs, in the
proportion of four of cheese to a cup
ful of tho meat, and cook until they
Eggs With Tomatoes.
Put half pint or, if you wish a pint
of rather thick stewed tomato into
your frying pan with half an onion,
sliced thin, and a tablespoonful of dui-
ter or good dripping and cook slowly
together for ten minutes. At tho end
of this time stir in slowly well beaten
eggs, four, five or six, in accordance
with the amount of tomato 7ou have
used and tho number of people you
wish to feed. When tho eggs begin
to thicken season with a good tea-
spoonful of salt and pepper at dtscre
tion. Servo on toast, over which you
have poured a little of the heated to
mato liquor that you hae strained
from the solid portion
Eggs and Salt Cod (1)
Soak, Hake and cook your cod as for
creamed codfish. Make a white sauce
of a teaspoonful each of butter and
Hour cooked together until thoy bub
buo, pour a cup of milk upon them and
stir until vou havo a thick smooth
saute Put two cups of tho llaked ilsh
with this, stir over tho fire to the
smoking hot stage, add four geaten
ceks. turn into nappies nnd brown, lirst
sprinkling a few crumbs over the top
and dotting with pieces of butter
Enos and Salt Cod (2)
Make your mixture of fish as direct
ed above and put it into nappies after
heating it in tho white sauce. On top
of each put a raw egg, taking pains
trifle of celery salt to the milk be
fore pouring it over the eggs.
Boil six eggs hard and cut each one
crosswise into four thick slicos Cook
a small onion brown in a teaspoonful
of butter stir in a scant tablospoonrul
of flour and when it bubbles and be
gins to brown, pour in a cupful ot
gravy or soup stock. Lot this be
come boiling hot, stirring so that tho
flour will not lump, and lay In tho
sliced eggs gently, that they may not
break. When they nr heated through,
sprinklo mlncqd parsley over them
nnd servo them on toast or fried
Baked Eggs With Cheese.
Make a pin' of white sauce from
two tablespoonfuls each of butter and
not to break the yolk. Lay a bit of j nour and two cups of milk, and while
butter on each and dust with a little
nenner. Tho cod should be salt enough
to make it dangerous to add any iurui
er salt. Set in the oven and bake un
til the eggs are set and servo in tue
Eggs on Baked Mince.
'Make a good mince of any kind of
meat you have, seasoning it well and
softening it with a little gravy. Put
the shallow bake-dlsh containing u
into tho oven until the mince is hot
through. Drop eggs on top of it one
for every person you wish the dish to
serve pour a little gravy over them
and bake until the eggs arc set.
Eggs Baked In Gravy.
Cut rounds of toast to fit the bot
toms of your nappies or place a layer
of toast in the bottom of a pie plate
or shallow baking dish. Pour over
tho toast gravy enough to soften it,
lay an egg on each round, till up the
dish with sufficient well seasoned
gravy to cover tho eggs and set in
tho oven until tho ' eggs are baked
Eggs Baked in Milk.
Tho preceding recipe may bo follow
ed, except that Instead of the gravy
you use milk, In which an onion has
been cooked for ten minutes. Add a
THE HIGH TEA.
Tho high tea, whether for Sunday
night or on a more festive occasion, is
conducted similarly to the home lunch
eon. Tho table is prettily decorated
with seasonable flowers and daintily
arranged. Plates of thinly sliced white
bread, rolls, or sandwiches, as tho caso
may be, tiny pats ot butter, molded
cream cheese, cold meats, the salad,
cake, and fruit may all be placed on
the table before the guests arrive. If
tea is to be browed at the table by
tho hostess the copper kettle, teapot,
caddy, and cups should be there also.
If, however, the mistress- wishes to
nreparo the hot entree in iuo uuawut,
dish it is better to have the tea
brought in or browed at a side table,
the chafing-dish and ItB equipments
takinc the place of tho tea service.
" It is especially easy at this time of
the year to And appropriate supper
dishes that will not call for much time
and labor in their preparation. Noth
ing is better for the cold meat course
than a meat loaf evenly sliced and
attractively garnished with parfiey or
cross, which may bo prepared the day
before it is needed from either chick
en. veal, or lamb. Cold chicken meat
finely chopped and molded in aspic
tho mold lined with slices of hard-boll
ed eggs and fancy strips of pimento,
forms a very substantial and pleasing
dish. It ,1s particularly dainty when
garnished with lemon cups filled with
a salad of French peas and mayon
PLANTS FR M CUTTINGS.
When growing plants from cuttings
take off from old ones tho tips of tho
branches with a sharp knirc, using a
quick downward stroke taking three
"eyes" or buds. When tho soil is filled
In tho flats firm it at once, and with a
quick, firm stroke, holding the cutting
between the thumb and first finger, in
sert It in the soil, releasing tho lingers
as soon as the lower bud has been
covered a half-inch. When all are
planted soak tho flat, shado for a day,
and sot In a slight window shado with
a white curtain. Pot Into twoinnh
pots aa soon as tho cuttings form a
small mass of roots, which will bo in
from three to four weeks. From this
on the treatment of the seedings and
rooted cuttincs is the eame. Shift
them on as their pots fill with root
it is scalding hot stir into it a heap-
ing tablespoonful of grated cheese.
Havo ready six hard boiled eggs.
coarsely chopped, put these into the
sauce, season with salt nnd pepper
to taste; let all become hot and turn
into a baking dish. Over tho top
sprinkle fine bread crumbs and an
other tablespoonful of grated cheese
and brown in the oven.
Make a cupful of white sauco or U
you have gravy, use that If you care
for the flavor of anchovy, put a tea
spoonful of that with tho white sauce,
or you may uso instead a tablespoon'
ful of grated cheese. Tomato sauco
will answer. Use your Ingenuity tor
tho foundation. Whatever tho sauce
or gravy, havo it smoking hot, In a
saucepan, beat five or six eggs light
and stir these into it Cook until
they thicken and servo at once on
toast, first seasoning. If sauce or
gravy Is more plentiful than eggs
you may double the quantity of the
former and uso the samo number of
eggs. Bo sure to season'well and do
not add salt until after the eggs arc
Sausages and Eg"s-
" Cut up cold cooked sausage, put it
in tho frying pan and make ,tt hot
through and then stir in eggs and
cook until they are set This dish will
probably need no seasoning beyond
that in the sausages and may be mix
ed in tho proportions that seem advis
able. One tablespoonful of sausage
will flavon two or three eggs, but you
may cook what you have and be sure
of a good result.
Cook together in a saucepan a cup
ful of stewed tomatoes, a sliced
onion, and a minced green pepper for
fifteen minutes, then stir in six eggs,
beaten without sepcrating tho white
and yolks, and cook until tho eggs
thicken. Season to taste with salt
and pepper and serve.
This is a dish with which to take
liberties If you have a few olives,
slice and stone hem and put them
with the peppers, etc. They will be
a good addition. If you have a little
INDIVIDUAL FASHIONS. cold boiled ham, this may be mincod
It la almost unconsciously that one and added to the dish. A cup of cold
notices that the shop windows which bo'le1 rloe niay also, bo put with it
auu any one in uiubu imiuim iutj
make our cities so speciacumr unu ue- added or omlttea wlthout Impairing
llghtful are showing prophetic visions tho excellence of tho compound
of what we are to be within ever so ' r
Eighty-eight hungry and resolute
guests facod a formidable array of ox
otic dishes forming tho menu of tho
nnnunl luncheon given by tho Socleto
INatlonale d'Accllmatlon de Franco In
j Paris recently. Here is tho menu, n
(regular zoological spread:
Shavings of Dried Fish from Japan
Omeletto of Frozen Chinese Eggs and
American Black Bass.
Sauce Maltrc d'Hotel.
Haunch ot Zebu from Madagascar.
Haunch of Argentine Beef.
(From tho spit.)
Mashed Chinese Yams.
Capons with Watercress.
! Smoked Ham of Brown Russian Bear.
Salad of Algerian Gourds.
Souffle of Italian Pumpkins au KIrsch.
South Polar Ice.
Golden Melons from Malaga.
About tho room tho principal piecca
do resistance were displayed on silver
dishes. There wcro two splendid
black bass, a giant boar's ham, tied
up with red ribbons, weighing over
eighty pounds; tortuous Chinese
yams, and chubby Algerian gourds.
Tho exploration of tho menu proved a
fascinating and enjoyablo experience.
Tho kind of Japanese Bombay duck
with which tho bill of faro opened
looked like shavings nnd tasted like
bran, while the Chlneso omelette,
crowned by dank black fragments ot
mushroom, wns permeated by a
strango fragrance which may havo
been from the East, but may also havp
been from tho eggs.
But the chef d'ocuvre was the bear
ham, delicately tender, with a strong
gamey flavor which entirely restored
spirits depressed by the Chlneso ome
lette. Tho gourd salad will not be
come popular In Paris. It is too indigestible.
TO REDUCE THE WAIST. I
Simple as it is, a valuable exercise
for reducing tho waist and hips and at
tho samo time, strengthening tho mus
cles of the Tiack and loins consists in
lying upon one side, with the head
(. upon a pillow and hands clasped
around tho right knee, which should
THE WIFE'S SHARE.
Harper's Bazar is printing a prize
discussion on "Tho Wife's Share of
the Husband's Income." Women every
where are sending in their personal
experiences. Hero is a typical one:
My husband Is a bank clerk at a
salary of $1G00, with an aadltional in-
A LINEN FROCK IN NEXT SUMMER'S QUAINT STYLE.
Two seasons ago one would no more have worn such a straight, but-toned-in-front
frock on the street, than ono would have worn a breakfast
wrapper out of doors. Now, however, the house-wrapper stylo Is very modish,
and these perfectly plain, buttoned frocks are quite the fad not only in linens
and piques, but in more substantial Berges and wool mixtures. This little
morning frock is of line white pique and touches of hand embroidery on
collar and cuffs make it very dainty. The necktie and parasol add a touch
of black, but the hat and the buttoned boots of buckskin are white.
The joys that wo have missed
The broken tryst,
The friends wo never knew,
The harp and lute unstrung,
Tho song unsung
A little toast to you!
Tho joys that we havo missed
The lips unklssed,
The dreams that ne'er camo true,
The home-bound ships that sleep
In heavens deep
A littlo toast to you!
The joys that we have missed
Life's unground grist,
Hopes unfulfilled a few!
The days and nights unwreathed,
The love unbreathed
A little toast to you!
-Clarence Urmy, in Harper's Bazar,
short a time. A gaily colored hat of
soft olive and old-gold holds us fas-
THE CHILD'S TOYS,
Cloaked under a pretense of making
Soak half a box of gelatine in cold
water for half an hour. Beat tho yolks
of four eggs and mix with the gola
tine. Scald a quart and a pint of milk
and pour It over tho mixture, then
stir in tho beaten whites of the eggs.
Before cooling stir In one dozen cocoa
nut cakes and one dozen macaroons
broken into small pieces. Servo very
cold, either with or without a soft
FOR EVENING AFFAIRS
What to serve for refreshments
sometimes bothers a hostess. Nov
elty of course is desirable, but the
substantial should not bo sacrificed
for the novel. For, as a rule, when
the time comes for refreshments,
guests, especially if they have been
dancing, are hungry.
Sandwiches, fried oysters, salads,
cakes and ices are always stand-byes,
with , chocolate, coffee, grape-juice,
lemonade and fruit punch for drinks.
On this foundation, one can ring as
much variety as is desired, and serve
these things in as dainty a fashion as
possible. Tho question of cost largely
For sandwiches, the bread should
of course be cut thin and the crusts
bo removed. They are daintier in ap
pearance, if tho bread is cut in pretty
shapes. Salad sandwiches, and those
with any sort of soft filling, should
not bo made until about ready to be
served, if possible.
A very delicious sandwich which
was evolved by the hostess and which
won unstinted commendation at a lit
tle affair recently, was made of chop
ped nuts and raisins mixed with plain
gelatine. The nuts were a mixture of
English walnuts, almonds, Brazil nuts
and peanuts, ground in a chopper in
moderate sized pieces. Tho raisins
wero seeded and cut into small
pieces. Tho gelatine was the plain,
clear kind, flavored with lemon and
orange. It was made very stiff, the
nuts and raisins mixed in it, and the
whole spread, at tho last minute, be
tween the buttered bread.
Cocoanut sandwiches aro delicious,
To make them, take a cupful of
freshly grated cocoanut, half a cup
ful of nuts ground fine, a teaspoonful
of lemon juice, two teaspoonfuls of
powdered sugar, and three tablespoon
fuls of thick cream worked In. Spread
this mixture between tho bread and
Grated cheeso creamed with an
equal quantity of butter spread on
thin slices ot bread, and Bprlnkled
with minced watercress is appetizing,
A very good filling tor sandwiches
may bo made of two cupfuls of cream
or milk, two largo tablespoonfuls of
flour, the yolks of four eggs, butter
tho size ot an egg, a teaspoonful each
of salt and mixed mustard, and pep
per to tasto. Beat the yolks of the
eggs first, then mix in the other in
gredlents, and cook in a double boiler,
stirring constantly to prevent lumps
cinated. We long for the will power the children happy, our sins have been
to walk on, but it lingers in our mem- many. In the first place, wo have
ory. How often has the woman of been giving them too many toys and
courage admitted that she could have have made the recipients blaso and
passed by bravely any other hat, but unapprcclative. Ono at a - time
tho peculiar fascination and need of enough. In our secret souls most of
that ono had held her fast! Yet why us have been conscious of that mis
should she hesitate when sho sees take. In tho second place, In our de
what suits her tasto and individual sire to produco something new and
stylo? Tho woman who would be wonderful at frequent Intervals, some'
well dressed must consider seriously thing that would do us credit in the
colors that blend with her hair, her eyes of our young admirers, wo have
eyes, and her general appearance; heen getting tho wrong kinds. Tho
for tho girl and woman of golden Imported mechanical toys upon which
w.n,r i,mwn nmi th Rhadea we havo fallen with gusto and played
of green aro never falling delights, happily ourselves until obliged to hand
while silver grays and olives cannot them over aro far better for us I
help but tempt the fortunate posses
sor of gray hair.
bo drawn up in front of the abdomen, como averaging ?400 a year as a not.
Ono should null unon tho knee with all. ary puonc.
one's strength for a few seconds and
then relax. After repeating this ten
times the same movement should be
gone through with, lying on the other
side and using the left knee. Gradual
ly It becomes possible to increase tho
movements to twenty, never turning
over until one side has had all the ex
ercising that it should.
Tho first of each month ?100 in plac
ed to my credit in the bank. I pay all
household bills from this account. My
husband pays his club dues, car-fare,
buys his dally luncheons and Incident
als from the remaining $33. Nearly all
the income from ' the notary work,
averaging ?8 a week, is given to me
for incidental expenses. All bills for
current expenses aro settled onco n
month. Large bills, as for house re
pair, taxes, coal supply, or clothing
are freely discussed and planned for."
A strict cash account and the check
book show instantly the state of our
We began life in a small flat with no
When cool beat in .the juice of ono
lemon. Then add very finely ground
meat that may be preferred. Finely
chopped watercress, lettuce, celery o
olives may also bo added If wished.
Spread the mixture between bread
and butter and you have substantial,
delicious and appetizing sanuwiches.
For a salad a little out of the or
dinary, take a small can of French
peas and stew gently In their own
liquor. Season with salt, pepper and
a pinch of sugar. When the liquor
has been all absorbed, cool, and then
adda half pound of English walnut
kernels chopped. Pour over the mixt
ure a half cupful of mayonnaise and
serve on lettuce leaves.
Another delicious salad is made of
crisp white lettuce leaves, sliced red
peppers, chopped olives and a few
slices of cucumbers. For this, use a
A little more substantial is a salad
made of chopped pecan Tiut kernels
mixed with twice their bulk of cream
cheese. Add a little thick cream to
aid their mixing. Season with pepper
and salt and make into tiny balls.
Pare good tart apples, remove cores
and slice into rings about halt an
Inch thick. Arrange the slices cf
apple on lettuce loaves, and put a
cheese ball in the center of each.
Serve with a French dressing, mado
with lemon juice instead of vinegar.
FOR STOUT WOMEN.
Skirts are still attached to a slightly
high belt, unless it is better to ac
centuate the waist-line for those who
are not slim and straight. In a word,
to the woman who has Increased In
. l A iUI ...Ill l.n vmn Y AOlltl t I CT
"t ; soft drar SS: ! -id. After five years we invested a
which cannot be surpassed in grace, -mall nest-egg m a nome oi our .
and a skirt unbroken in length. . The expense of running the house s
She can create on this foundation. ' little less than paying rent, but is
as her fancy may dictate, a thousand about equalized by the f
original Ideas-panels of lace, bands in ' keeping a maid part of the time The
lengthwise strips-but always must .family numbers three besides tho
bear in mind that good results are maid.
ach eved onfy when the lines are long! We have a two-weeks vacation a
... i the seashore each summer. We attenu
ana simple. . ' a cood concert or play occasionally.
this unfailing rule and cleveriy adapt. We contrive n ones y to c
U.1JU UUVU JfiXjUVj 0"" - -
seems, than for them. Thoy do tho
work for the child Instead of making
him do it
Hero we have in a nutshell tho main
SURPRISE EGGS. I nrinclnlo underline tho selection of
This is a good w.ay to uso any left- toys. The child's toys should stlmu
over fish. Pick "t into small pieces lat his imagination and make him
and. season with salt and pepper. Mix work. If he has too man, ' ho has i no
wlth It a little thick white sauco and thing left to imagine; If they respond
enough beaten egg to bind it and let to the magic of a key, he can only
it stand for a while. Boil as manyi8tand bv and
eggs as aro needed for fifteen minutes,!
remove tho shells, and cut tho eggs
PEAR OR PEACH SALAD.
in half. Take out tho yolks and mix Canned pears or peaches will make
them with butter, salt, cayenne pep- a delicious salad. Drain off the Juice,
per, and a very littlo vinegar. Fill the rlnso tho fruit with warm wator. Mar
whites with this mixture. Boll the Inato each pleco In a French dressing,
fish Into balls and form them Into lit- using lemon-julco as tho acid. Let it
tie nests,. In each nest put one of tho stand on Ico for an hour and drain
nieces of egg and mold tho fish around carefully. Arrango tho fruit on very
it, covering the top. Dip each hall crisp lettuce leaves and fill tho open
Into beaten egg and then Into fine space left in the centers with chopped
bread crumbs, repeating tho process celery and pecan nut meats mixed
in a few minutes. Fry in deep fat. with a littlo of tho dressing.
1.1- Tn 1 ilvnlmiD
UIO riuuwi uCOifai4Q. , , C11wmnr nnrl
NO RADICAL FASHION CHANGES.' Pen flrf n, 7,
, which to entertain our friends and to
The invention ot new idea seems cnjoy other
apparently at a standstill this spring. Th,a g th(j way w havo round
No new cuts have been Introduced BUCCefja and mutual content":
which aro noticeably out of relation An Appr0Xmate Account of Expenses
to the gowns we have worn for a For 1910
year. The narrow skirt Is yet repeat- Rent (taxea, repairs, fuel) ?325
ing itself and we can mark progress p,00j (mciuami ice) 550
only by changing the shape of a ci0thlng
revers or the stylo of a cuff, or by D0CtOr 25
adding a sleeve which comes to the necreation (club, vacation, etc.) . . 275
wrist and is buttoned almost to tho Help I'5
olbow. 'Luncheons 150
Gas and telephone 100
TO REDUCE FLESH.
Another infallible exercise for re
ducing the waist to slender propor
tions and at tho same time strength
ening all the muscles around it Is to
He flat upon tho back, upon awaking
in tho morning, with feet held rigidly
! beneath tho foot-rod of the bed and on
EARLY SPRING FASHION.
In tho final summing-up of what tho
prevailing fashion for spring are to bo,
one may feel sure that the general
lines to be observed aro long and
straight. Next one sees that tho kimo
no sleeves, which havo won for them
selves popularity because of their sim
plicity, cannot leavo us without a diffi
cult struggle, though It Is true that in
many of tho new models sleeves aro
put In at the shoulder lino or a few
Inches below with a fine French cord.
This method enables us to have a
long satin or chiffon sleeve, which we
have not been able to indulge In lately..
MEALS WITHOUT MEAT.
Apples; scrambled eggs; graham muf
Stuffed peppers; fried okra; sliced
oranges; macaroons; tea
Cream of spinach soup; boiled hali
but; stuffed potatoes; escalloped to
matoes; watercress salad. Lemon pie.
TO REDUCE HIPS.
Most simple ofall exercises for re
ducing flesh about the waist and hips
and at the samo time making ono sup-
a level with It, and then lift one's pj0 anll graceful Is the movement
self by the waist muscles to a suiing ( wliich ono makes when stooping to
posture. If this movement Is only , plc up gomethlng that has dropped
practiced three times each morning upon tno floor Tue pracucal woman
a rapid decrease of girth and Increase may coramne flesh-reduction exercises
of strength about the torso will be wlth housework by bending as often as
SUNDAY MEALS. "
Baked apples; .creamed eggs;; corn
Cream of corn soup; roast beef; pota
toes au gratln; Lima beans, Cocoa
Grilled sardines; cauliflower salad; ba
nanas with pecan sauco;
Ella: Thero goes the luckiest girl
Delia: In what respect?
Ella;1 Nothing she oats makes her
WHY SHE LEFT.
Minerva sprang from the brow of
"Ho parted his hair in tho middle,"
Therefore nono wondered why she
did not stay.
is necessary to pick up threads from
a carpet or gather up the odds and
ends that a family somehow manage
to strew over tho floor.
This act should be performed both
with bent and with regld knees, as tho
effect Is different when tho knees are
lax or otherwise. No less simple than
this dally exercise of every housewife
is that of a walk before breakfast,
often without even a glass of water
to break tho fast of tho night To one
who cannot tako an out-door walk in
tho early morning tho open window
iB always possible. Before this sIch
exercises may bo taken, meanwhllo
inhaling deeply and exhaling slowly.
This will set tho blood Into healthy
circulation, prepare ono for tho duties
of the day, and, If tho exercises con
sist of any of those described, will
inevitably reduce flesh In a normat
and hcalthlful manner.
Hudson: I am wedded to art.
Judson: I should think art would
keep talking about tho virtues of Its