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TOPEKA STATE JOURNAL, SATURDAY EVENING. DECEMBER 14, 1901.
13 J-'' " -rV " 1 ' fh people who have put off from waak. to week the selecting of their ChrUtmaa presents until now the time la only nine days off. go about with troubled faces and wrinkling- foreheads, and the constant query;, what shall I do? The loads and loads of pretty things shown in all of the stores up and down the avenue fail to give them any Inspiration, and they Internally Vow never to be so procrastinating again. There are countless things that will make delightful Christmas presents, and there are articles in the reach of all. The greatest uimculty is in selecting them and adapting them to the right people. rAne Jewelry stores are always attrac tive, but there is one rule that must be adhered to and that is, never give Jewelry unless it is good. Good jewelry costs money and so the ordinary Christ mas aiver crosses it from her list. If one knows the likes and dislikes of her friends it is a comparatively easy matter to select gifts tor the.n, but if she is in doubt she should choose some staple article such as handkerchiefs, an umbrella, a pretty picture or something else of a like nature. There are more pretty Christmas novelties than ever before, and ttarnga that will suit even the most fastiuious. following are a few suggestions wnich may be of assistance to Hurried Christ mas shoppers. Burnt leather cushions, blotters, pen wipers; carved leather, too, is always appreciated. Burnt wood is one of the season's fads. A bit of dainty china is almost sure to be appreciated oy any woman. A pretty bag for dancing slippers, opera glasses, or for thimble parties. Any pretty article for one's dressing table, such as comb and brush, cold cream jar. nail file or cuticle knife. A book or picture is sure to please any one. A bottle of perfumery and an atomizer, or some similar toilet requisite. A fan or a. pretty silver or gold hat pin. A pretty oriental head or bit of plas ter; both are in vogue this season. A stock collar, necktie or a Floiodora, Material for a shirt waist with the requisite trim-Tiings. Half a dozen pretty neck ribbons, daintily tied up. If it were earlier in the season there are dozens of things which might be made at home, but as Christmas is so near at hand it will be necessary to buy everything. When one begins to shop for the chil dren there are such quantities of ar ticles to choose from that one is be wildered. Dolls and toys are the stand bys and must always be given to the children until they are too old to ap preciate them. Now. nearly all of the little tots have rooms of their own and miniature toilet articles, like those used by their elders will make them happy. The doing up of a Christmas present is almost as important as selecting it; a simple little twenty Ave cent book, if carefully tied up in a bit of tissue pa per with a dainty ribbon, will in most cases give more pleasure than a much more expensive one if carelessly done up in a crinkled piece of wrapping pa per. The Low Coiffure. Now that the low coiffure is estab lished in the fashionable world, all wo men, whether of that world or not, will rind it to their advantage to devote an hour or two to studying its adaptabil ity to their special types. The woman who knows that a high dressing is more becoming must not be led by any desire to be up to date into adopting a pronouncedly low ar rangement.but should compromise with the utmost care, if compromise .-nay be made becoming. Otherwise she will, if wise, adhere to the high coiffure, says the New Tork Tribune. There are few cases, however. In which some arrangement cannot be found to strike a happy medium. The first point to be considered is the shape of the head: the second is the type of the face, with special refernce to its profile The contour of the head should be studied from every side; the length and type of nose, the way the eves are set. the breadth and shape of the fore headall must be noted critically be fore making the attempt. Just here a few general hints may be useful. When the upper part of the lace is broader than the lower.the fluffy side hairs must be avoided, as it ac centuates the shape almost to carica ture. Extremely low Dressing of th hair is equally undesirable, and the happy compromise for this tvpe is found in a softly waved arrangement at the tide and a long coiling just showing above tne crown, to the nape of the neck. . The woman whose face Is square should dress her hair in coils or puiiS on top of the head, with fluffy side ar rangement. This softens the severity of the square face. When the face is round and short the moon faced style of beauty" the high coiffure is generally more becom ing, but a moderately low one may be adopted if the entire front of the hair is so fluffed and waved as to add to the apparent height of the head. A soft pompadour Is the effect to be sought, and if the forehead chances to be too high for that, a curly fringe .of hair is a wise addition. A woman with a large or a "pug" nose needs to exercise especial care in hairdressing. For her the knot half way between the crown and neck is usually safe when all the front hair is waved. An extremely low dressing accentuates the prominence of the nose. In conclusion, if every woman, after dressing her hair in the desired style, would study it with a hand mirror, be fore her toilet table, and note every line and curve from back, front and side, she could soon see the difficulty, if any, and try another way. The dif ference of an inch higher or lower on the head may make the difference be tween a graceful, artistic contour and an awkward and unattractive one. For the Working Girl. Working girls are among the most independent of mortals and in matters of dress are a law unto themselves. It should not be necessary to say anything about how these girls should gown themselves, but every now and then one sees a vision In some little clerk or secretary that makes one eager to pro test against the wearing of finery to an ofHce, says the Sunday Chronicle. The girl who overdresses when she goes to business to help keep the woi& from the door is usually young, very young, and she has ideas about bright ening up the dingy workaday world, and becoming a sunbeam to the unfort unate men who are plodding along the road to fortune in her office. With this end in view she puts a bow of ribbon in her elaborate coiffure, don'? a soiled silk waist and a trailing skirt and proceeds on her mission, thorougn ly satisfied with herself. En route she meets many older and more worldly wise women attired in clumpy shoes, short skirts and plain shirt waists, but she regards these pityingly as grubs who lack aesthetic sense, and continues her butterfly existence until age or ex perience or her employer leads her to the knowledge that pretty fal-fals are not for wear during business hours, but should be reserved for evenings at home when there are social friends to be impressed. Mrs. Rebecca D. Lowe. A REMARKABLE WOMAN. Mrs. Rebecca D. Lowe, president of the General Federation of Women's A DAINTY WINTER GIRL. Black velonr jacket with revers of lamb, bilk sash and Ions ends. Clubs, is not one who neglects her home in order to attend to the duties devolving upon the modern club wo man. Not only is she an accomplished housekeeper and does her own market ing, but she is also a most successful florist and gardener. Her servants, most of whom have been with Mrs. Lowe for over 20 years, are so well trained and familiar with their work that the do mestic machinery of her handsome At lanta home moves along in the smooth est possible manner, says the Sunday Chronicle. Mrs. Lowe's greatest interest at pres ent is centered in the advancement of the workingwoman through the aetioa of the American clubs, and she thinkJ that the greatest feature in the three years just passed in club work has been the growing interest of the federation in the women and children who are wage earners. To organize the laboring woman, for Mrs. Lowe considers that organization and education are the only things that can help the workingwoman and work ingchild, and after this is accomplished to educate both the domestic servant and her mistress, are considered by the president of this great organization to be the large and important tasks that at present confront the club woman of America. The "Gracile Glide." Fashion has produced a new walk for women called the "gracile glide." It is founded upon the Delsarte idea, which carries the chest forward, the head eas ily and allows the shoulders to take care of themselves. The "gracile glide" has this one point in common with the "kangaroo walk" in both the chest is supposed to lead. An expert advises those who wish to acquire this new walk speedily to let the chest lead al ways, and hold the weight of the body for the briefest possible intervals on the front foot before giving the little move ment of propulsion which comes from the toe of the rear foot, still touching the ground, says the Sunday Chronicle. If the walker is careful to keep the weight of the body always over the ball or toe of that forward foot and to keen the toe of the rear foot on the ground for just a moment after she is ready to bring it to position in front, the "har monic pose" is maintained unbrokenly and the movement is easy, gliding and graceful. The whole foot should strike the ground at once, practically, but it should all happen so quickly that the black eilk applique edged with Persian ball of the forward foot really receives the weight of the body. Then, an in stant after, the little spring, or move ment of propulsion given by the rear foot, will carry the body forward again in a most graceful manner. The foot which was in. front then becomes the rear foot, naturally, and takes its turn at giving the spring o. forward im pulse. The Popularity of Mrs. Cleveland. Mrs. Grover Cleveland is the most popular woman in Princeton. Her charming, unaffected ways captured the hearts of the people. Rarely a day passes that she is not out on the streets walking with her three daughters. She nods to all the townspeople and has a pleasant word for most of them. Her visiting list is one of the largest in Princeton and many names are on it that do not belong in Princeton's ex clusive society. Mrs. Cleveland belongs to the charitable societies and takes a personal interest in their work. She visits siek neighbors and takes an ac tive interest in everything that goes on, says the Sunday Chronicle. She Is as charming as when she went to the White House a bride. When a reporter called at the Cleve land home last week to inquire about the ex-president's health she came bounding down the stairs to answer the inquiry. Her dress was simplicity it self. She wore a walking gown of heavy dark gray material and a waist of black stuff, with dots of white. She wore no jewelry. Her face was tanned and beamed with perfect health. Her eyes were as clear and frank as they were in the days when as the bride of the White House she won the hearts of the whole country. She evidently live3 much in the open air. She devotes most of her time to her household, her three girls, Ruth, Esther, Marion, and her boy Dick.' Dick is now two years old. The girls are cared for by a governess. The quiet life is as much -to Mrs. Cleveland's taste as it is to that of her husband. She was first to fall in love with Princeton and sug gested it as a future home. She had gone to Princeton with Mr. Cleveland, where he was to speak at the sesquicen tennial. She was impressed by the quiet, dignified air of the town and wanted to go there to live. The idea pleased Mr. Cleveland and he bought his present home from Mrs. Slidell. His lectures at Princeton are a feature of the university. His grave illness threat ened a long-cherished plan of the Princeton people. They are looking for ward to the institution of a big ljv. de partment, over which he will preside. Aphorisms From Emerson. Man is the image of God; why run af ter a ghost or a dream? Mv creed is very simDle that e-oodness is the only reality. Men are respectable only as they re spect. Nature hates monopolies and excep tions. Nature loves analogies, but not repe tions. Never mind the ridicule, never mind the defeat; up again, old heart! No aristocrat, no prince born to the purple can begin to compare with the self respect of the saint. No man ever stated his griefs as lightly as he might. Obedience alone gives the right to com mand. On it thai negative propositions; nerve us with incessant affirmations. Prayer is the contemplation of the facts of life from the highest point of view. Prosperity and the pound cake are for very young gentlemen, whom such things con rent. Put God in your debt; every stroke shall be renaid. Rectitude is a perpetual victory. Self-trust is the essence of heroism To be great is to be misunderstood. Sin"ere and happy conversation doubles our Dufera. The rdse prudence which dotes on health and wealth Is the butt and merri ment of heroism. The beautiful rests on the foundations of the necessary. The condition which high frienedship demands is the ability tc fo without it. The disease with which thd human mind now labors is want of faith. The essence of greatness is the percep tion that virtue is enough; poverty in ttf ornament. The good spirit of our life has no heaven which is the price of rashness. The great are not tender about being obscure, despised, insulted. The Shirt Waist Set The shirtwaist, with hat to match, is no novelty, but the shirtwaist set is com paratively new. It consists of four pieces, the hat, the stock, the belt and the um brella. A fashionable woman of New Tork wore a few days ago a gown in dark brown. It was an uneventful gown except for tho "set" which went with it. This set. in tomato red. was charming in its way of setting off the costume, says the Sunday Chronicle. The hat. ail in tomato red nanne and scarlet tips, was supplemented by a stock of tomato colored silks, which' in turn was made noticeable by a belt of tomato red satin, lined with silk black velvet put on In rows. And all were set off by a red umbrella of regulation rain size. The brown gown is in two parts, a shirt waist and a skirt. The shirtwaist was tucked in front and buttoned in the back; the skirt had tucked hips and a flare skirt. A set like this is worth the pos sessing, as it means so much in the way of dressing up the costume; the set. not in itself expensive, is such an accessory of drecs. Those who are very exquisite in dress are selecting jewels to match the color in the hat. or stock, or belt. For the most part mock gems are worn. Health and Beauty. Onions eaten every other day, it is said, have a clearing and whitening effect on the complexion, and it is pretty generally acknowledged that there is nothing else that will so quickly tone up a worn out system. White specks on the finger nails arc usually caused by the misuse of the cuti cle knife. Sometimes very rarely the white spots are caused by an interception under the nails of the particles of juice which nourish them. The surface of tho nail should never come in contact with a sharp blade. Many manicures' press tho nail down around the selvedge with the cuticle knife, with the result that the del icate surface is wounded. When the nail grows out it reveals a white spot, which is nothing more nor less than a scar. A simple remedy Is made of equal parts of Burgundy pitch and myrrh melted and applied to the nails at night. It will some times cure the snots. Nine physicians out of ten nowadays in suggesting a diet for a neurasthenic or anaemic patient will give eggs the first place on tne list, xnese are to De tasen raw and in quantities that are fairly startling to the uninitiated. "Begin with six a day," advised one doctor recently, "and increase the number by one daily until twelve are consumed every twenty four hours." Another doctor made seven teen the limit, and sanitarium patients swapping stories have not hesitated to talk of a daily round of twenty and twenty-four eggs. The simple, natural and condensed form of this nourishment makes it undoubtedly most valuable; but in point of fact many persons And it ex tremely difficult to take. If the egg can be taken in a little milk with a dash of flavoring, nutmeg, cinnamon, sherry or whatever is liked, the prescription is not so hard to follow, but not everyone finds this combination palatable or even possi ble. To break the eftg and mix it slightly with a little plain sherry is another way to serve the dose and one young woman who manages five eggs a day takes them entirelv straight, but in the dark. If she sees the egg she can not swallow it. Tcble and Kitchen. Conducted by Lida Ames Willis, Mar quette building. Chicago, to whom all in quiries should be addressed. All rihts reserved by Banning com pany, Chicago. Something More About Salads. Times change and we change with them. Not so many years ago the American knew but little of salads unless he went abroad to that land distinctly noted for the delicate art of salad making. For a long time France led in this fine accom plishment. Americans are imitative in suggestion only aud while other countries are still, to a great extent, barbaric in this branch of the culinary art. we have gained a very enviable knowledge of the secrets that lurk in the salad bowl. The varying and cnangmg seasons of our cli mate demand a constant change of food. and nature responds to this demand with a greater variety or rooa materials tnan is bestowed utxm anv other nation. There fore it is not to our credit that so large a percentage of our people still eat too lew green saiaas. VARIETY IN SALADS. That the proper construction of a salad is not generally understood is shown by the tendency so many show to "hash" the materials. This not only robs them of their freshness, but their appetizing apoearance as well. While the connoisseur affects only the simple salads with the plain dressing of oil, vinegar or lemon juice, salt and pepper, the ordinary salad lover seeks va riety. This is easily obtained with the great profusion of sahtd materials at our command and the avoidance of too fre quent use of the same kind of dressing, flavoring and seasonings. Even the plain lettuce salad will admit of a great many variations by skillful changes in the "accessories." For the beginners who imagine they do not like salads on account of the oil, allow considerable latitude and exercise diplomacy in introducing bv careful and slow degrees, the objectionable (?) oil. Teaching a prejudiced mind to accept sal ads is much like Mrs. Glass' instructions as to how to cook a hare. You must first catch the fancy of the eater. In almost every instance this is done when a fruit salad is offered and dressed with a boiled dressing in which oil is substituted for butter. MIXING SALADS. It is generally owing, to the crudeness and lack of skill in mixing that salads are distasteful to a person who first tries them. This fault certainly makes them quite as objectionable to the fastidious salad lover. Not only must salad materials be of the freshest and best and blended so that their variety be in full concord, but they must be gently handled. Not mixed too soon or any heavy pressure allowed. For tossing the materials together to mix the seasoning and dressing, use the com mon wooden fork and spoon which comes for this purpose. When a plain lettuce or any of the salad leaves compose the salad have them thoroughly washed in cold water, picked over and dried by standing in a wire basket or colander, set in a cold place and allowed to drain a sufficient length of time for moisture to evaporate. This will make the leaves very crisp and tender, while the practice of wiping them has the opposite effect. Just before serving, put the oil on first; toss about gently with fork and spoon until every leaf is coated with the oil; then add the salt,, pepper and vinegar, and toss lightly again. Less oil is re quired when used in this manner and the blending is more perfect. This should be done by the hostess at the table or by the servitor just before it is taken to the table, but must not be allowed to stand or leaves will wilt, and this is unpar donable in the mind of. the fastidious guest. While the cultivated taste desires and enjoys a sufficient quantity of oil. to give that oistinct nutty navor so aeiigntrui to the taste, consider If there are others to partake of the salad who are yet in training and use the oil, and also cayenne and onion, with sparing hand. Those who wish more may resort to cruet and pepper box. GARNISHES FOR SALADS. In arranging a salad, consider that it must be a pleasing table decoration as well as a palatable dish. An artistic and delicious salad like a good soup may re deem an otherwise hopeless dinner, as it pleases all the senses and leaves an im pression that counteracts the effect of badlv cooked meats and vegetables. In the winter the decorations for salads seem verv limited, but not to the inven tive mind. Flowers and fresh fruit being out of the question, the resourceful ones turn to small red radishes trimmed vto represent flowers, carrots fashioned Into marigolds, beets and turnips for red and white roses, stuffed olives, little pickles or gherkins, sliced to represent a little fan-shaped leaf or even the larger pickles fashioned into leaves when other green decoration is scarce. All these may be used for any of the meat or fish salads. The green, feathery top of carrots will answer nicely when parsley cannot be ob tained for decorating. The yolk of egg pressed through a sieve and arranged on top of a salad to represent tne nower 01 tne gomenroa ann the parsley or carrot tops used for leaf and stem, make a most pleasing picture. The coral of the lobster may be used in same manner to fashion the scarlet trum pet flower, using small sliced pickles for the petals and leaves. Hard boiled eggs make beautiful imitation water lilies for a cress or spinach salad. Even green leaves of house plants may be used if their flavor will not be an objectionable taste. If a fruit salad is molded in jelly, a rose with a tsem and perfect leaves, placed on the dish at base of the salad mold. Is all the decoration needed to give a very artistic effect. Rose geranium leaves" can be used to decorate fruit salads, but beware of the fish variety, even the tempting red and green leaves, as their peculiar flavor would not add to the palatnbleness of even a fish salad. The simpler antl lighter the salad the daintier and lighter the decoration. BULBOU SALAD. Select large, white, mild flavored onions; skin them; cut a slice from the top. but not enough to cut the litt'e bulb in the center. Cover the onions with plenty of boiling salted water; leave uncovered and cook ten minutes: drain off the water and cover again with fresh boning salted water arid cook until tender, but not soft enough to break. Do not let the water boil down too much while onions are cooking or they will be dark. When done drain off the water; let the onions get perfectly cold, then remove the heart bulb and enough of the inside to leave a cup to hold the following mixture: Chop the loose onion layers quite fine and rub with same quantity of boned sardines and hp.lf the quantity of yolk of hard-boiled egg. Season with minced parsley a little tarragon or lemon juice, chevril and either a pinch of cayenne or curry pow der. Fill the onion cups with this mix ture: cover with mayonnaise and sprinkle with a pinch of chopped parsiey. Set each onion on a crisp salad leaf and arrange on a flat dish; have a border of crtsp lettuce and on this place at intervals the whites of the egg3 cut into rings: inside of each ring put a spoonful of stiff may onnaise; on top of this place the little heart bulb of the onion and dust lightly with finely minced parsley. Serve very cold. DEERFIF.LD SALAD. Take one head of blanched celery and cut into Inch strlpa. Drain half a can of French p'-as: half a can of small French beans and quarter of a pound of "Deer field" sausage fried brown and cut into neat dice. Put all into a bowl; moisten a few cubes of bread with onion juice; throw into the bowl with other ingredi ents and toss all together. Line a salad bowl with crisp lettuce: turn in the mix ture and serve with mayonnaise. AMERICAN SALAD. Take the dark meat of a good-sized roasted or steamed turkey: cut into half inch cubes and dust lightly with salt Boil two dozen large chestnuts for 20 minutes, then remove shells: throw into cold water and let remain until the brown, tough skin can be removed. Cut them in quarters and sprinkle with salt. Peel, core and shred four large, tart, juicy apples and mix with the meat of turkey and chestnuts. Moisten well with French dressing and garnish with lettuce and cubes of very stiff cider jelly. TRIPE AND OYSTER SALAD. Either plain boiled or pickled tripe may be used. Cut into half-inch pieces and if the fresh tripe is used, squeeze lemon juice over it. Have half one-third the quantity of oysters plumped in their own liquor and trimmed. Mix together. Dress with French dressing and sprinkle with chopped olives and parsley. Bruise a few leaves of sweet marjoram and allow to soak in the oil for an hour before making your dressing. Another way to make a tripe salad is to take equal quantities of tripe, boiled potatoes, spiced beets and a sprinkling of fried bacon minced fine. SALAD A LA JARDINIERE. This is a salad made of cold cooked vegetables, potatoes, carrots, turnips, beets, peas, beans, asparagus, cauliflower, small okra pods, etc., arranged with leaves of chervil, cress and other salad greens. To get a very pretty effect whn a fancy and novel salad is desired, the vegetables may be cut to resemble flowers as we have described elsewhere. Arrange the salad greens in a basket shaped salad dish with the vegetable flowers scattered among them. Dress Virh French dressing. A COLONIAL FRUIT SALAD. This waa perhaps the first fruit salad , TOE Operations for Ovarian Troubles In creasing in Our Hospitals. Mrs. Eckis Stephenson of Salt Lake City Tells How Operations May Be Avoided. The universal indications of the approach of woman's great enemy, inflam mation and disease of the ovaries, are a dull throbbing pain, accompanied by a sense of tenderness, and heat low down in the side with occasional shooting pains. On examination it may be found that the region of pain will show some welling'. This is. the first stage of ovaritis, or inflammation of the ovaries. If the roof of your house leaks, my dear sister, you have it fixed at once ; -why not pay the same respect to your body ? Keglect and the dreadful surgeon's knife go hand in hand. Bow many thousands of our poor suffering sisters might have escaped the hospital and its dreadful experiences if they had only done as the lady whose portrait and letter we are permitted to publish. Oh, what more can we do to make women believe. MRS. ECKIS STEPHENSON", State Chairman Young Peoples' Temperance Union, Salt Lake City, Utah "Dear Mrs. Pinkiiam: I suffered with inflammation of the ovaries and womb for over six years, enduring aches and pains which none can dream of but those who have had the same experience. Hun dreds of dollars went to the doctor and the druggist. I was simply a walking medicine chest and a physical wreck. My sister residing in Ohio wrote me she had been cured of womb trouble by using Iydi 12. Pinlcliam's Vegetable Compound, and advised me to try it. I then discontinued all other medicines and gave your Vegetable Compound a thorough trial. Within four weeks nearly all pain had left nie ; I rarely had headaches, and my nerves were in a much better condition, and I was cured in three months, and thus avoided a terrible surgical opera tion." Mas. Eckis Stephenson, 250 So. State St., Salt Lake City, Utah. . Another Operation Avoided in Philadelphia. ' Dear Mrs. Piskeam : Some time ago I was taken very sick with pains caused by internal trouble (ovarian) and was unable to attend to my house hold duties. I consulted several doctors but got no relief. Tliey advised, an operation which I was almost temVted to undergo when I read in the paper of the wonderful cures Lydia E. Pmkham's Vegetable Compound was making. So I began taking it and now after taking several bottles feel like a new woman. No praise is too great for it. It is woman's friend and no woman should be without it." Mrs. Lizzie Milnkr, 1616 Taniata St., Philadelphia, Pa. Remember, every woman is cordially invited to write to Mrs. Pinkham if there is anything about her symptoms she does not understand. Mrs, Pinkham's address is Lynn, Mass., her advice is free and cheerfully given to every ailing woman who asks for it. Her advice lias restored to health more than one hundred thousand women. Why don't you try it, my sick sisters t 5fff REWARD. We hae deposited with the National City Bank of I.,nn, sr.000, 1 1 1 1 1 1 which will be paid to any peraon who can Sod that Uie aboTe testimonial letters 1 1 1 1 1 1 are not genuine, or were published before obtaining the writer's special per UUil missioD. JLydla K. Pinkham Medicine Co.. I.ynn. Mass. Giant Strength comes (from baste& Thoroughly Wiles Cooked sweetened With Malt Honey They invite, strengthen, satisfy. The eelinlne bear a picture or the Battle Creek Sanitarium on the package. Others are uxufcations. BATTLE CREEK SANITARIUM FOOD C9.. Baft Creek. Mick. Original Manufacturers of Battle Creak Foods. known to the American housewife, but lormtrly recognized as a desert. Ar range alternate layers of peeled orangs cut into chunks and grfctea or desiccated cocoanut. Sprinkle with fine white gusrar. Shredded pineapple may be added. Cover the top with a layer of cocoanut and sprinkle a few candied cherries, rose leaves or violets over the top. Inquiries Answered. Mrs. F. S. Writes: I have been reading your recipes for potted meats. 1 would like the English method very much. Please write rules for time and seasoning: also what kind of a jar is most desirable and where it can be obtained. ENGLISH METHOD OP POTTING MEATS. In the article referred to we have given both English methods. Large meats, game and poultry are cooked and if they are not served while hot the meat is taken from the bones, minced fine and made into a paste with some of the liquor or gravy. This meat Is packed in small jars, such as are used by preserving firms for marmalades and jams, same size top and bottom and hold ing from one gill to half pint. The clari fied butter is poured over the meats to preserve them. It can be used for bast ing other meats or for paste for meat pies, so is not wasted. Small birds, like quails, pigeons, etc., rabbits and hares, if designed to be kept some time end eaten cold, are cut up into joints, seasoned and packed down closely WIFE J.: JJ. '." '''"' "I1, "" " - "miH '- - - PCTK StJi IMIBIIMI.IMI II fflfttRH Into a small pan: large pieces of butter laid on top: then lied up close with a cover of coarse flour paste and paper and baked gently In the oven. When done l-t stand until perfectly cold, two days Is not too long. Then pack the pieces in t.rif ware pots, such as are used for packing butter. Pour the clarified butter over-tti meat and covnr and k'-p in cold. lry place. For birds and rabbits tis sue h seasoning as are nwd for game and fowl. With the meats such ht-rbs and stioa! n are used in spicing thene meots. Wo think the time required for cooking Is given with each recipe. 1V not use vege table with your potted meats, for flavor ing, unless vou intend to serve them hot. as vegetables will cause them t spoil. The so-callMi fresh potted meats and birds served on American tables are cooked according to the methods of nrni! ing. bv steam or moist heat in closed vessel "and generally with vegetables and seasonings under the meat. Small birds and game can be JugBl instead of potted by putting the pieces m a. stoneware jar at once instead of the pan and covering and baking slowly pi the oven: then covering with bmter when cold if thev are to be kept some t nw. Eo not put too many in one jar as it will take too long to cook. CLEANING LACE. Mrs. B. H. A. writes: Will you kindly tell how to dry clean battenberg or pmnt lace-? . , . We would advise our correspondent to send the laoe to a reliable clesmr for dry cleaning as she will And It more aaUslac tory, we think.