OCR Interpretation

The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, December 14, 1901, LAST EDITION, Editorial Section, Image 13

Image and text provided by Kansas State Historical Society; Topeka, KS

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn82016014/1901-12-14/ed-1/seq-13/

What is OCR?

Thumbnail for 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
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
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
Burnt wood is one of the season's
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
A fan or a. pretty silver or gold hat
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
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
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.
Mrs. Rebecca D. Lowe, president of
the General Federation of Women's
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
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
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
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
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
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
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.
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
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
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
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
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.
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
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.
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.
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.
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.
This waa perhaps the first fruit salad ,
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.
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.
sweetened With
Malt Honey
They invite, strengthen, satisfy. The eelinlne bear a picture
or the Battle Creek Sanitarium on the package. Others are
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.
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
J.: JJ. '." '''"' "I1, "" " - "miH '- - - PCTK
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.
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.

xml | txt