Evening star. [volume], June 03, 1906, Page 4, Image 52

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
Choosing Books?
Huol - "lighthouses build on the sea of
tlm< ! What more delightful pastime than
the collecting of books that are to be our
constant companions through life! VVe can
wiy of them as we s.iy of human compan
ions. th.it Ihej are indices by which we
may judge of one's character.
The value of a library does nSt consist so
much In the number of volumes as In the
character <>' the books composing the col
leotlon. Tht u again, the presence of the
books themselves will mean little unless
they bear the impress of liavlng been com
panion- of lielng read and reread. It Is
understood that a book that Is worth read
ing once Is worth reading several times. In
fact, we are told to read a book until it has
nothing more to tell us. Then everything
In It has become a part of our permanent
know ledge we ure ready to read something
else.
There is little to recommend the style of
colectlng a library that has been many
times followed the collecting of handsome
ly bound volumes in sets for the display
that they will make on the bookshelves.
One such .1 library, having been sold In
portions on the death of the owner, showed
innumerable books that had never been
opened, since they were placed as an
aoorinnent In the room I.eaves were uncut
and the backs would hardly yield to those
who were trying to glance through their
pages.
It is not given to many to have the shap
ing iml selecting of an entire library. A
great deal of this has been done for us
before ?e were old enough to do It for our
selves And then again it is a part of our
inheritance. Just as certain pieces of old
furniture have withstood the ravages of
time and remain to do service to us.
lint we can do our part toward adding
to this collection. In one corner of the
library we can arrange those that are our
especial contribution. They may not num
ber more than one or two each year, but
If they have been selected carefully and
will read they will remain a permanent
monument.
So much has been written by the great
ones of the earth alxiut the wonderful in
fluence of these silent mentors that It is
strange that every one does not take pride
In his Individual contribution to the family
storehouse of knowledge. For, "From their
pages great souls look down in all their
granduer. undlmmed by the faults and fol
lies of earthly existence, consecreated by
time."
The Meekness?
of Jesus implies no nerveless element In lils
cliaracter. no lack of virility, no defect of
force of will. On the contrary, it was be
cause of the energy of his will that he pre
eminently was meek. Will, as the psychol
ogies teach. Is the center of personality.
The entire career of Jesus bears witness
to an exceptionally strong will As a spe
cial install e In proof his supreme struggle
In Gethsemane may be noted when his
meekness of submission was tested to the
uttermost I'nder the burden of that mys
Novelties?
In china seem almost to be out of the ques
tion. but still lliey can be found. One of
them Is a watercress set. This consists of
a low dish with a perforated bottom, set
on a plate. The perforations permit the
cress to drain. A set of smaller plates
goes with this.
Salad sets in the same style are seen, al
though there is really nothing new about
them except the perforations of the bottom
of the largest dish. %
Almond sets are shown in china as well
as In glass, but are not so attractive as the
glass, since the individual almond plates
bear a humil iting resemblance to Indi
vidual butter plate? and would be likely to
awaken harrowing doubts in the mind of
the hostess us to whether they might not
be mistaken and s orned by critical guests.
Salad Ikjw!:-. compots, cake dishes are all
showi in sm.1 it shapes, as I have said le
fore Tin re an dellclously dumpy cream
Jugs and sugar howls and teapots. The
liigh impote. having come in In glass, has
gone out in china When such dishes are
shi'Wti tl ? y either stand flat on the table,
so to ik. or are supported only by a
' \? i ^ lumpy leg above it. Some
tin ? - there ar- three or four of these feet,
us in the ase of -hlna Ice bowls, which,
by i ? v, have perforated bottoms, like
the salad and cr< ss sets.
">ne < arming breakfast sets is arranged
on a tr.iy and comprises everything that
th> no? t exacting breakfast eater could
wis:,, made in such dainty ware as ought
t> rob even breakfast of Its terrors. The
cl. .a is French ware in delicate colorings
If a Little One?
has hi i n mlschevlnus and troublesome let
I" lie forgotten when l>edtlme arrives. The
evi g should be clear i>f clouds so that
I n.iy start the n< w day bii*htly with no
st. it of yesterday lingering to depress his
work ar.d play For the night time, too,
the hours of sleep, the peaceful going to
l>eil is n.ost Important. The child should
retire with happy thoughts. This will con
duce to refreshing sleep and happy waking.
The must effective treatment of misde
meanor Is that which shows the child the
?elf-punishment of such behavior. The
linger that lias been In the tire burns, no
matter how sweet and forgiving the mother
may be. no matter how she may bind It up
and carefully tend the soreness. The natu
ral law of cause and effect asserts itself,
no matter what our wishes may be about
the affair. It is the same with burnt hearts
and burnt heads. When we break the laws
of love and of wisdom we are bound to
euffer the results, be they what they may.
Some one may try to shield, some one may
try to allay our pain, but the sore and the
ecar remain. This Is one of the most val
uable-lessons for young and old to learn.
The remedy Is with our own development
in love and wisdom. As we express love,
as we express wisdom harmonising our
selves with the laws of God, we enjoy
peace ourselves and we diffuse happiness to
others.
The Essential?
elements of the spiritual nature of the
child are its unconscious gentleness and
humility. This results from a sense of de
pendence on another, its feeble resources of
mind and body and the nafrow limits of its
experience. And this humility Is one of the
great charms of a little child.
The self-consciousness of the little child
l? easily aroused. And with consciousness
of self the humility is endangered.
The famous Dr. Johnson was disposed to
vzrawM
\ terlous agony, not the less real because It
was too deep for us fully to fathom its
meaning, meekness triumphed From that
hour whe? his meek submission of faith tri
umphed he moved serenely to the final sac
rifice.
The inner meaning, the heart of the
meekness of Jesus, is acquiescence with the
will of God. and It has a quality of charac
ter expressed throughout His career.
Always and everywhere He was acting in
the will of Him who appointed His varied
tasks, and. therefore, meek alike when as
' a lamb before her shearers is dumb, so He
opened not His mouth, silence then fitting
the occasion"; and when His lips became as
a flame of fire, consuming by the breath of
His mouth the enemies Oi righteousness.
What to Bead.
How to read and what to read become per
plexing questions in this day of books with
out end. And It Is not the youthful alone
that ponder over these questions. Many
middle-aged and even older people are often
! confronted by the fact that they are retro
grading; that they have done little toward
! stimulating the activity of the mind since
their school days. They are out of touch
with the spirit of the times.
Social, family and household duties can
crowd systematic self-culture Into the back
ground till suddenly we are confronted by
the fact that so much has been done that
we know and far andt wandtuntdantrun
begin?
It Is like trying to answer any of the other
complicated questions of life, for different
types of mind need different methods of
study and different classes of books. And
it is not so much the amount of time given
to reading as the persistency of the effort
that makes what is termed a well-read
person. ?
It has been estimated that so llttl#
methodical effort is made by people not ac
tually engaged in Intellectual pursuits that
the employment of two hours during each
week will make In a few years a well-stored
mint}.
Whatever you are most interested In will
make a good subject for systematic study.
Then reading will become both enjoyable
and profitable. A lady who began study on
these lines remarked thai, it was marvelous
how everything that she picked up con
tributed to the knowledge she was trying to
get as soon as she decided on a definite
subject. She began the study of the life
of Napoleon, and It seemed that the maga
zines and newspapers were vying with one
another to supply Interesting little anec
dotes that she would not get in the heavier
histories.
When she felt that she was ready for a
new subject, as some of the masters of lit
erature. she found the same thing true
again. Material was everywhere at hand
to help her in her study.
It Is not necessary that we should scatter
our fire and try to read everything In order
to be Intelligent. It Is better to know a few
authors well, and those who can contribute
something for our permanent good, rather
than to read aimlessly a great number of
books and remember little. When one has
read a few historical works It Is easy "to
find oneself" In the field of history, and the
same Is true in poetry, essay and fiction.
and attractive designs. On the tray are
ranged the coffee pot, teapot, hot-water
jug. cream jug and sugar basin, the cup
and saucer, the egg cup, the deep porridge
saucer .the muffin dish with perforated top
and the plate for the breakfast. If the
bacon lover could crave for a dish on which
the delectable relish might be served It
probably only is a mark of unreason. There
.re sets for nearly everything no^jg^iys. I
have spoken of almond and cress and salad
?sets. The fish sets and game sets are noth
ing new, but a novelty Is a cake set?a
round platter, with a set of plates to match,
on which to serve cake at afternoon tea.
The casserole dally is growing In favor on
this side of the water, and there is a large
irlety of these dishes to be purchased Just
now. Some are round, some are oval, some
shallow, some deep. Some of the casseroles
have two handles, or rather ears, one on
each side; others have no handles at all;
while there still Is a different kind that has
a long handle running out at a tangent on
ono side.
One could go on Indefinitely with a recital
of the asparagus plates and dishes, the
charming squat cracker jars, the novel and
quaintly shaped sugar howls that are al
most vaselike in form with their turned-up
ends and curving sides, and numberless
other pretty and fanciful pieces. One after
dinner set especially is pleasing, with its
two cups and saucers. Its tiny cream and
sugar and its pretty pot, that can hold not
more than three pups.
If the china makers cannot Invent new
articles, they can at least modify and adapt
old forms and secure results that are bound
to coax the money from the pockets of the
china lover.
i ivr//?
URSERY
Indulge children-and ceremoniously careful
not to offend them. He was, however, full
-of Indignation against such parents as de
light to-bring their young ones too e<u-ly
j into the talking world, and was known* to
j give a good deal of pain by refusing to hear
the verses that a child could recite. On one
; occasion a woman brought two children to
i him. Gray's "Elegy" might become comic
. in the mouths of little children, hut John
son would not have Gray spoiled any more
1 than the children. When he was told the
i children would recite the stanzas alternate
ly. he said: "No. let them both recite at
onee. and then the noise will be sooner
over."
An Unsuspecting?
child may suffer a strange revulsion of
feeling when for the first time it Is aroused
from its sweet faith by a deceptive word or
a< tlon. A new and baneful experience, this,
which may lead to the most disastrous con
sequences In character and life. It were
better tor the offender to be cast with a
millstone round his neck Into the midst of
the sea. Rob a child of his father, an ele
ment of his tiny nature, and h* is spoiled
indeed.
Not less disastrous Is the assault on a
child's heart. It may be chilled by a sin
ister glance; shocked by a hasty word:
broken by an unjust or harsh judgment.
Ketter err a thousand time* on the side of
over-appreclafion or even of praise than
wound the tender, blind affection of a gen
erous little soul.
In a little child It is quite possible for the
wine of love to turn to the vinegar of hate.
Nor would the love be so changeable with
weakness ijr fickleness as the unjust, un
kind and capricious condurt of a parent
who is really responsible for the change.
Parental l<rve may be profusely demonstra
tive and lavish in lta gifts, but It may fall
altogether of Its best fruits. Its capricious
ness may wound the heart; lta unwise gifts
may foster selfishness. The heart does not
live on toys and luxuries, but In the ad
mired and trusted affection of the parent.
ADA MAY KRECKER.
Hair Wisdom?
In some things it Is well to go back to
first principles, and tn nothing does this
seem to be nearer true than In the care of
the hair. All of us have .heard of the
smooth, luxuriant tresses of our grand
mothers' time, and some of us will admit
that we can remember when our mother
wore her hxlr parted and smoothed untU
it shone like a piece of black satin. We
also are told that there was little com
plaint about the hair being thin in those
days. What has wrought the wonderful
change? ? .
Few people in that era went to a profes
sional to have their hair treated It was
all done at home and each person did it for
herself. In the first place, th?y kept their
hair clean without washing all the life ana
natural oil out of it. If the hair began to get
dry and harsh some pleasant oil was ap
plied to the roots, which can be done with
out getting enough on the hair Itself to
make it -unpleasant. But it was never al
lowed to get harsh and dry as hair often
does nowadays from the constant wasn
Then the combing was done more ration
ally. Some of the modern methods of
dressing the hair have not been at all con
ducive to shining, even tresses. The curl
ing. or rather the "burning of the hair,
and the rough tugging at the comb to
get it all in the required fluffy condition,
have developed an unconscious harsh
method of handling it. not to sP*a* f*
the uneven rough ends that are left in
consequence. .
This brings us to the subject of the
treatment of the enda of the hair. The
modern method of singing was not fol
lowed by our grandmothers, fhey would
have considered it a brutal way of treat
ing the hair. When the hair became un
even and the ends split it carefully was
trimmed with tne scissors.
There also is another factor that often is
not thought of in modern treatment, and
that is the oare of the hair during the night.
To be sure, we are told to comb it out
fully and braid it, but our grandmothers
even were more painstaking than that.
They saw that the nightcap was properly
adjusted before they laid their heads on the
pillow, and this protected the hair from
rough treatment during the sleeping bours.
The wearing of the nightcap was considered
When Planting?
Do not aim at designs or effects. Just have
lots of flowers, variety of them, growing
luxuriantly as If they could not help It. Ten
flowers against a background are more ef
fective than a hundred In the open yard.
A flower border is more effective than a
flower bed.
A strip of laud two or three feet wide
along a fence is the place where the pig
weeds usually grow. Here may be planted
marigolds, gladiolus, golden rod. wild asters,
china asters and?best of all?hollyhocks.
Any one would like that flower garden. It
has some of that local and indelmable
charm which always attaches to an old
fashioned garden, with its exuberant tangle
of form and color. Every yard has some
such strip of l^nd along a rear walk or
fence or against a building. It is the eas
iest thing to plant tt-ever so much easier
than dig&iuK the hideous geranium bed Into
the center of an Inoffensive lawn.
There is no j*eseribed rule as to what one
should put Into these informal flower bor
ders. Put in them the plants you like. Per
After the Ceremony?
The bride, arriving from church with the
groom, goes at once to the drawing room.
As her maids and nearest relatives appear
she throws back her veil to receive the
kisses and expressions of congratulation;
and then the bride and groom stand to
gether under a group of floral wedding
bells-or before a screen of flowers, the
bridemalds forming a line or 8r?uP "}?
left of the bride. The parents of the bride
stand together near the door by which the
guests enter, and the father and mother of
the groom are conspicuously piesent at
some other point In the room. Guests are
not announced at a weddlngrecepUonbut
are allowed to join at once the line rapidly
passing In review before the bride and
groom, the ushers taking care to see that
all strangers to the bride are properly n
troduced. The bride greets every one'with
extended hand and cordial thanks for hla
uina sne^ches. To those who but bri ny
address^ter she need only say ;/How do
vr?? rir?* thank you so much, or My dear
Mrs Guest, it is so good of you to say so
many kind and flattering things. or I
thank you Mr. Spectator, If I Iook as
happy as I .feel, then I must be the picture
"wMle^guests still are arriving the bride
and groom remain In their places. When no
ushers are at hand to make Introductions
jrurs?
That have begun to look marked, soiled, or
Ilngy. especially about the neck canbe
with a rattan furniture beater.
These preliminaries over, use about 10
cents worth of veneering sawdust a
reliable furrier; dampen It slightly wllJ the
best quality of gasolene and rub thoroughly
into the fur with the hands, first Pla-cl"*
the fur on clean paper on a flat surface.
After this has-been rubbed In wait a rew
hours, and then beat and shake and hang
out to air and remove the gasolene odor.
Sometimes wit,h white fur and rugs it Is
necessary to repeat the process, to insure
herel's"not a particle of danger if care
be taken in the process. The whole under
takinx should *be carried through out of
doors or In 11 room devoid of artificial heat
or artificial Light of any variety, since gas
olene Is infi&mmaible and explosive.
Clean Window#?
With a soft rag wet in keroeene, then polish
with a clean cloth free from lint. Fioger
marks may be removed from window* by
putting a few drops of ammonia on a moist
cloth, which should make quick work of
Mortar and paint maj; be removed from
"OH?
? r
indispensable to a fine head of hair, and
some of the ancient worthies even went so
far as to predict when they saw the reign
of the nightcap waning that there would
never be any more glorious hair.
But every once in a while we read ob
scure hints about some dainty concoction
In the shape of a nightcap trying to force
itself Into general notice. If it succeeds the
beauty plaints about lack of hair may
cease.
When One Knows??
How much there Is in breathing one begins
to realize the Importance of -breathing ex
ercises. To make sure that we breathe right
we shoui4 prepare the lungs before we be
gin as the runner does who takes a little
run before he starts in the race in-order to
get the second wind by the expansion of
the whole chest cavity. We can get our
second wind simply by tapping the chest,
which causes the lungs to expand and get
hungry for air.
Place the hands on the hips and draw in
! a full breath, at the same time throwing
the head upward and backurd. Exhale
as the head is .brought forward. The hands
on the hips hold the shoulders down. Count
four while breathing In and four while
breathing out.
Clasp the hands over the abdomen and
take a full deep breath, at the same time
pressing upon the abdomen and lifting the
chest as High as possible. Count four while
breathing in and the same while breathing
out. Do not relax the pressure on the ab
domen while breathing out, tout continue It
all the while.
The third movement Is full breathing with
chest lifting, almost the same as the last.
Raise the chest high and hold it there, let
ting the breath go out, and pressing hard
upon the abdomen to prevent the chest
from sinking. You cannot let the chest
down while you clasp the hands tight.
Empty the lungs completely of all*, close
the throat, and raise the chest as high as
possible. This makes a sflctlon that creates
a vacuum In the chest. The blood Is then
?being pumped out of the liver. Open the
throat for a few seconds and let the air In,
then repeat the exercises.
These four breathing exercises are easy
to remember and may be taken in various
positions, with the hands on the hips, on
the back of the neck, on the top of the
head, and stretched up above the head.
iS(aSsDEN
haps the greater part of them should be
perennials, which come up of themselves
every spring and which are hardy and re
liable. Wild flowers particularly are effect
ive. Every one knows that many of the
native herbs of woods and glades are more
attractive than some of the most prized
flowers.
The greater part of these native flowers
grow readily in cultivation, sometimes even'
In places which, in soil and exposure, are
much unlike their native haunts.
Many of them make thickened roots, and
they may safely be transplanted at any
time after the flowers have passed.
One of the advantages of these borders Is
that they always are ready to receive more
plants unless they are full. Their sym
metry is not marred If some olants ar*
pulled out and others are put in. And If
the weeds now and then get a start little
harm is d*>ne. Plants may be put in every
month in the year when the frost Is out of
the ground. Phwits may be dug from the
woods or fields whenever you flnd one that
you fancy, even in July. The tops are cut
off. the roots kept moist, and even though
the soil be unkindly, most of the plants are
certain to grow.
>
)
the bride presents her husband to those of
her friends whom he does not know, re
ceiving from him a like service on the ar
rival of his friends. She remarks. "You
have not met my husband, 1 think. Miss
Pretty? Preston. I wish to introduce you."
It is a mistake for a bride to detain any
one in even a brief conversation so long as
guests are pressing forward for recognition.
Throughout the reception the bride's moth
er must not leave her place in the drawing
room.
There is no special obligation for the host
of the occasion to remain at his wife's side
throughout the reception. Ordinarily he re
ceives with her for half an hour or more
and then devotes himself to bestowing
friendly attention and talk where they are
most needed, and he gives especial atten
tion to the mother or the nearest woman
relative of the groom present.
If the bride enters the dlTMr.g room at all
she does so on the arm of her husband.
Frequently she prefers to kettp her position
in the drawing room until the time draws
near for her departure. Then she quietly
disappears with a Bister or brldemald and
returns in her traveling gown to find her
husband awaiting her at the foot of the
stairs, along with the ushers, bridemaids,
her family and those friends who linger to
see her departure. Of these she takes leave,
last of all embracing her mother, and drives
off with her husband amid showers of rice
and satin slippers.
AROONDtHOWF
windows with l>est sharp vinegar. Flower
t>ot stains are remwed from window sills
by rubbing them with line wood ashes and
rinsing with clean water. If you have a
pane of glass to put in and wish to remove
the old putty, heat your poker red hot and
ajpply quickly to the putty, being careful
rot to lilt tha woodwork or you will scorch
It and thus discolor the paint. When the
putty is thoroughly heated' slip a knife be
tween It and the wood and the putty will
come oft easily, leaving the wood smooth
and clean.
Sickness? **
0
In families freqaently can be traced to the
cellar, for the cellar not unusually opens
Into the kitchen. The kitchen Is heated and
the cellar Is not. Following natural laws,
the colder air of the cellar will rush to
take the place of the warmer and there
fore lighter air of the kitchen. This would
be well enough If 'the cellar air was pure,
but often it is not; partly decayed vegeta
bles may be there, or rotten wood, etc. A
day should be taken to throw out and carry
away all dirt rotten wood, decayed vege
tables, and other accumulations which have
gathered there. Then brush down the cob
webs and with a backet of time give the
walls and ceiling a good coat of whitewash.
If a whitewash, brush is not at hand take
an old broom that Is partly worn out and
spread the whitewash on thick and strong.
It will sweeten up the air of the ceUar, the
parlor and the bedrooms and It may save
the family from many afflictions.
PARliQP
p
Old Fashioned?
Yellow rosea are too seldom seen on our
tables, and, as the gardens are filled with
them this month, the hostess can do no
better than to arrange a centerpiece for a
luncheon of a mass of these rosea In a low
bowl on lace over yellow silk, to accent the
color. As artificial light Is never permissi
ble in June, she must trust to other things
than candles for farther use of the yellow.
Place cards may be pointed with loose rose
petals; yellow china may be sparingly used
here and there, and yellow bonbons may be
in the small dishes. Yellow banded* plates
may be upon the table for the first course
at least, and the golden mousse with yel
low roses suggested for the second menu
may be served for the final course. If the
day Is warm it Is well to have a menu
made up In part of cold dishes.
Strawberries In little pots
Iced bouillon with brown bread and batter strip*
Cold fllet of flsh with since tartar
Kilted cucumbers
Ess terrapin In green peppers
Jellied chicken with asparagus; mushrooms
and peas
Topato roses, with frosea cheese and wafers
Coupe oriental; angel's food
, Oottse
8erve the strawberries In small red earth
enware* pots,--each covered with a fresh
green strawberry leaf, and pass powdered
saj(Wr*-ThO' pots--should stand on small
plates laid on place plates when the guests
comfc-to -the table, with finger bowls Just
ubove the cover.
For file soup make a strong, clear beef
bouillon and season with salt, cayenne,
lemon Tulce andHHSFry; strain and set with
a little, gelatin, about a teaspoonful to a
pint, so that it merely will hold Its form;
ln Hervjiig^shUl j'pur bouillon cups well and
fill with the Jelly broken Into bits; pass
strips.-of Boston brown bread with this.
Get halibut for the fish course If you can,
but aay firm wUte fish will do. Cut into
even bits of oblong shape and tie each in a
bit of cheese-"Oieth and tie in flour. Make
a court bouillon by adding salt, vinegar,
pepOW "awl a few -cloves to the water in
which the fish is to be boiled until it is
highly "flavored. and slowly cook the fish
twenty minutes. Remove from the cheese
cloth arid spread on a platter and sprinkle
while hot with French dressing.
Have a hot course next, by way of va
riety. Boil hard six eggs jind cut Into bits
and add six olives, chopped fine. Cook till
thiek one cup of cream with the beaten
yolks of two eggs, salt and cayenne. Drop
in the eggs and olives and let all boil up
gently only once. Add a large tablespoon
ful of sherry and take from the fire. Heat
green peppers after removing the seeds,
and fill with the eggs, serving on small. In
dividual hot plates.
For the ih&In dish cut up a good sized
chicken and simmer in Just enough water
to cover It until the meat drops from the
bones. Remove the chicken and take oft
all the meat in strips as far as possible,
and arrange, with seasoning In a mold,
light and dark alternately. Boil down the
broth till you have a scant pint, mix with
a teaspoonful of gelatin and pour over the
chicken. Let it stand twenty-four hours
and then slice. Arrange on a platter and
surround with alternate heaps of coo ted
and drained peas, asparagus and mush
rooms. either fresh ones saute, or the
canned ones slightly cooked and seasoned.
Have all the vegetables cold and sprinkle
lightly with French dressing.
For the last course have this delicious
coupe oriental: In the bottom of a tall
glass put some tiny field strawberries mix
ed with red raspberries and sugar. Over
them put a rounded spoonful of vanilla ice
cream and by Its side one of red raspberry
ice. Cover all with a pyramid of whipped
cream dotted with raspberries. Angel s food
is nice with this or a fresh sponge cake
brok<-n, mot cut. Into square bits. The hot
coffee, which comes last, should, If possi
ble, be passed on the porch, not In the
house.
Green Peas.
To keep green peas, shell and put them
into a kettle of water when It boils; give
them two or three warmings only, and pour
them In a colander; when the .water drains
off turn them out on a table covered with
cloth and pour them on another cloth to
dry perfectly; then bottle them In wide
mouthed bottles, leaving only room to pour
clarified mutton suet upon them an inch
thick, and add the cork. Rosin It down and
keep it in the cellar or' in the earth. When
they are to be used, boll them until tender,
with a piece of butter, a spoonful of sugar
and a little mint.
Green Peas Stewed.?Put a quart of peas,
a lettuce and an onion, both sliced; a piece
of butter, pepper, salt and no more water
than hangs around the lettuce from wash
ing; stew them two hours gently. When
to be served beat up an egg and stir It in,
or a little flour and butter. Some think a
teaspoonful of white, powdered sugar is an
improvement.
Green Peas a la Francaise.?Put the re
quired quantity of peas necessary for your
dish into a stewpan with some water and
butter, in the following proportions: For
every pint of peas, one gill of water and
one ounce of butter. When this Is thorough
ly amalgamated add a little bouquet, tied
together, of parsley, also salt, popper and
another half ounce of butter, then eight or
nine small white onions and a whole let
tuce. Simmer the whole well for an hour.
When done take out the bunch of parsley,
the lettuce and onions, which are service
able for hashes, stews or soups, even when
used as above. The peas, when once cook
ed, must not be touched by a spoon or
fork, as it would bruise them and spoil the
appearance of the entree, but well tossed
constantly to prevent them sticking to the
stewpan, always kept briskly simmering,
but never boiling, as otherwise they will
harden. *
Hotch Potch.?Put a pint of peas Into a
stewpan with a quart of water, boil them
until they will pulp through a sieve; then
take the lean end of a loin of mutton, cut
Into small pieces and put It Into a stewpan
with a gallon of water, the carrots and
turnips, cut into small pieces, and a season
Ing-of pepper and salt; boll it until?all the
vegetables are quite tender, put In the pulp
ed peas and a head of celery or lettuce and
one onion, sliced; let it boil fifteen minutes
and serve.
Bananas?
Banana Souffle.?Four bananas, the Juice
of one lemon, two ounces of cornflour, one
pint of milk, vanilla to taste, two ounces
of lump sugar, quarter of a pint of water,
four eggs. If possible use a white china
souffle mold. Tie a band of buttered paper
around the outside of It, coming about an
inch higher than the top of the mold. Put
the lump sugar and water and a squeeze of
lemon juice in a small pan. Let the sugar
dissolve; then boll the syrup for a few min
utes. Peel tind slice the bananas and cook
them slowly in the syrup for five to ten
minutes; then rub them through a sieve.
Put the milk in a pan on the flre. Mix
the flour smoothly with a little cold milk.
When the milk boila pour in the cornflour
and stir It over the flre till it boila and be
comes thick. Let it cool slightly, then add
to It the beaten yolks of the egga. Whip
the whites to a stiff froth. Add the banana
pulp lightly to the mixture, and, lastly, stir
In the whites. Pour the mixture tnto the
souffle mold and bake it in a hot oven for
from twenty to thirty minutes, untlh It feela
spongy and is well puffed up. Remove the
band of paper carefully and serve the
souffle as quickly as possible In the mold.
Banana Pudding.?Four bananas, one
ounce of butter, the yolks of three eggs,
t*o ounces of loaf sugar, a Uttle lemon
Juice, one tablespoonful of cake crumbs,
quarter of * pint of water and about three
I ounces of any kind of pastry. Roll out the
pastry and line a deep pie dish neatly with
It. Put the sugar In a small saucepan with
the water and a squeeze of lemon Juice.
Let the sugar dissolve and then boll It for
a few minutes. Peel the bananas, slice
them and let them simmer in the syrup
for ten m nutes. Next either mash them
smoothly with a fork or rub them through
a sieve. Beat up the yolks; melt the butter
gently then stir It Into the yolks. Lastly,
add the banana pulp and a tablespoonful
of cake crumbs to the yolks. Mix all well
together. Pour the mixture into the lined
dish and bako it in a quick oven for about
twenty minutes, or until It feels lightly set
In the center.
Baked Banana*.?Six bananas, two ounces
of butter, one ounce of caster sugar, half a
lemon. Put the butter and sugar into a
small enamel saucepan and put it at the
side of the stove for the sugar to dissolve
slowly; then strain Into it the Juice of halt
a lemon. Peel the bananas and lay them
In a fireproof dish or dlshpan. Pour over
the butter, etc. Put the dish In the oven
for about twenty minutes. Baste the ba
nanas frequently with the butter. Serve
them hot.
Bananas in Batter.?Four hananas batter
as for pancakes, half an ounce- of butter.
Peel the bananas and cut each in half
lenthways, then once across, so that cach
banana Is cut In four pieces. Melt tho but
ter In a deep baking tin, such as could be
used for Yorkshire pudding, then brush It
over the tin. Arrange the bananas at equal
distances on the tin. Pour over the batter
prepared In exactly the same way as for
pancakes. Bake In a moderate oven for
about half an hour. Serve It either whole
or cut In slices and dusted with caste*
sugar.
Banana Trifle.?Six bananas, one orange,
half a lemon. Jam. six small sponge cakes,
half a pint of custard, half a pint of cream,
one ounce of glace cherries, a piece of an
gelica. Peel the bananas and cut them Into
quarters lengthways. Cut the cakes In four
slices and spread each with Jam. Grate the
rind of the lemon. Peel the orange and cut
It Into small dice, taking out all the pips.
Put a layer of the cakes in a glass dish.
Then two spoonfuls of custard, next a layer
of banana and a little lemon rind and or
ange dice; next more cake, and so on. piling
It up nicely. Pour over the rest of the cus
tard. Whip the cream stiffly, flavor it nice
ly with sugar and vanilla, and heap it all
over the top. Decorate It prettily with tho
cherries cut In halves and thin strips of
angelica. If a less expensive dish is re
quired. use the whipped whites of three
eggs Instead of the cream. Be sure to
sweeten and flavor it carefully.
Puddings.
Cocoanut Pudding.?Quarter of a pound of
desiccated cocoanut. quarter of a pint of
milk, one ounce of butter, one ounce of
sugar, four eggs, one ounce of cake crumbs,
vanilla, glace cherries. Put the cocoanut
and milk in a pan on the flre and let It
cook till the cocoanut Is tender. Cream
the butter and sugar; then beat up the
yolks and add them. When the milk 1b a
little cooled pour it on to them and add
cake crumbs and vanilla to taste. Lastly,
add lightly the whites of two eggs which
have been whisked to a stiff froth. Put
the mixture into a well-buttered pie dish
and bake for half an hour. Then take the
whites of two eggs and whip them to a
stiff froth, add one and a half tabiespoon
fuls of sugar and a little vanilla. Just be
fore the pudding is done spread this mer
ingue on the top and let is brown lightly.
Before serving decorate the top with pieces
of glace cherries.
Chocolate Pudding.?Quarter of a pound
of plain chocolate, quarter of a pint of
milk, quarter of a pound of sugar, three
ounces of butter, two eggs, six ounces of
fresh, white bread crumbs, a few drops of
vanilla. Well grease a moid. Grate tho
chocolate and mix it with the milik; then
boll them together to make the chocolate
smooth. Cream together the sugar and
butter and then stir in the yolks of the
two eggs and the bread crumbs. Next pour
on the milk and chocolate and add a few
drops of vanilla. Beat the whites of the
eggs stiff and stir them lightly to the c'her
ingredients. Pour the mixture into the
mold, cover the top with a greased pi per
and steam It for one hour. Turn out cure
fully and serve with any sweet sauce.
Coffee Pudding.?Five ounces of bread,
two ounces of candled peel, one lemon,
three ounces of sugar, three ounces of
sultanas, two eggs, half a pint of milk,
quarter of a pint Of cream, half a pint of
strong coffee. Cut the bread Into neat,
small dice, put these In a basin, add the
candled peel chopped finely, the grated rind
of a lemon and a few drops of the Juice;
ulso the sugar and sultanas. Well beat
the eggs, add the milk, strain them on to
the dry ingredients and mix them well In.
Now add the cream and coffee. Have ready
a well-greased mold; pour In the mixture,
cover with a piece of greased paper and
set in a saucepan of boiling water. Stenm
for two hours. Turn out and serve with
German sauce. For the sauce put the raw
yolks of two eggs into a small saucepan;
add to them one glass of sherry, or. If pre
ferred. that quantity of lemon or orange
Juice, and one dessertspoonful of sugar.
Whisk all these quickly over a slow fire
till It is thick and nothing but froth. It
must not boil or It curdles. Serve at once.
Sauces and Gravies?
The appearance and preparation of sauces
are of the highest Importance. Brown
sauces should not be as thick as white and
should possess a decided character, so that,
whether sweat or sharp, plain or savory,
they should bear out their names. Care Is
also to be taken that they blend and har
monize with the various dishes they are
to accompany.
White Sauce.?One pint milk, tw? or
three mushrooms, one onion, one carrot, one
bundle of sweet herbs, whole, pepper and
salt to taste; a few cloves, a little mace, one
ounce butter and one gill cream. Put Into
one pint of milk two or three mushroomB,
one onion and a carrot cut into pieces, one
bundle of sweet herbs, whole, pepper and
salt to taste, a few cloves and a little mace.
Let the whole gently simmer for about an
hour. Put one ounce of butter into a sauce
pan and stir on the fire until It thickens.
Finish by stirring In one gill cream.
Horseradish Sauce.?Two ounces of horse
radish, six tablespoonfuls milk or cream,
three dessertspoonfuls vinegar, one table
spoonful sugar, one-half dozen peppers.
Grate the horseradish, mix It with salt, su
gar and pepper. Add the cream or milk
gradually and heat rhe whole over the fire,
stirring well all the time. If allowed to
boll It will spoil. Serve with hot roast
beef.
Savory Gravy Thick.?One onion, butter, a
tablespoonful of flour, one-half pint of
bri'ch or stock, pepper, salt, a small quan
tity of Worcester sauce. Mince an onion
fine, fry it In butter to a dark brown and
stir in a tablespoonful of flour. After one
minute add one-half pint of broth or stock,
pepper and salt and a small quantity of
Worcester sauce.
Dutch Sauce.?Three taMespoonfuls vine
gar, one pound butter, yolks of two eggs,
pepper and salt. Put the. three spoonfuls
of vinegar In a saucepan and reduce It on
the fire to a third. Add one-fourth pound
batter and the yolks of two eggs. Place
the ^aucepaji on a slow fire, stir the con
tents continuously, and as fast as the but
ter melts add more until one pound Is used.
If the sauce becomes too thick at any time
during the process add a tablespoonful of
cold water and continue stirring. Then put
in pepper and salt to taste and take great
care not to let the sauce boll. When It Is
Blade put the saucepan containing It Into
another filled with warm?not boiling?
water until the time for serving.
m -
Tempting Appetite*
?n*hveretfwV"'r,* "umm'r m**> >? a cool
give* seat to the' B,lrnula,''* th? appetite.
VewtahL,'1 f ' made w,,h ??
Piea,~ .,JU8t ,h" p'""nr" ??vor .hat
rh # n * weather Is hot.
With' rn T* meat ,>Uth
With cucumbers, are particular!,
ci.^k ' ~^Pmove th? Peel from * am all cu
and ^ " ,m? mwlerat?lr ??>'" >1 Icea
and then into small squares Malt or.?
tablespoonful of butter In a small asuce
pan. put the cut cucumber and pour in
???r Z ^ COVer' HeaSOn With Slit.
&r?,and R d"*tin? u< "U**r. Place a
?i paper over the top and allow It
SSSZTZSii!1 wfdflouf-^iThtft'"cup of
in on "I" "' "S-1 ?ell. *?.'nd Uien^pu*
In one teaspoonful of col.i water
ra^^Ks^nto'T^1 . U'e y?lk" of two
gefhe^ Add ?a ,UMl ",lx ,h"ni to
.nu'fjj a soaHOMln?f "f >alt. pepper
and a few drops of salad oil. and wlilalc all
dron hKr thoroughly. Now ?dd more oil
drop by drop, whisking all the time and
continue to blend the oil with the eggs In
the same way until the mixture Is of *bout
thfs r^lTtr1: ?^on????e. As soon us
sertsnoonfiii ?*>t?'ned P?u< ?n slowly a des
ordu,^. ^ vinegar or a teaspoonful of
ordinary vinegar and a dessertspoonful of
Of vTn^?V"l?8rar- Add a feW <lro"s mor?
kP necessary lastly, stir Jn
IZn ^,!ZTT U''> ot ???kpJ cucumber ?.t
nto small dice-shaped pieces, and plac*
the sauce on ice until It Is required
* *
Tomatoes and Water Cresses. ? Remove
the peel from some ripe tomatoes and cut
them Into slices. Do the same with two
large, sweet oranges, being careful to lake
away all the white skin and the pips. Divide
the slices of the latter Into wedge-shaped
.(n^ t0? Rma" > Make a dressing wltli
.!??I . Jablespoonfuls of salad oil and two
Int ff. ??"ful" ?f orange Juice. After mix
ing the Ingredients thoroughly, season with
salt and sugar. Dip the slices of oransa
and pieces of tomato Into the <lresslng and
arrange them around a salad bowl Dip
TSh ^a,er rre" ,nto the remainder
of the dressing. Fill up the middle of the
Oowl with it and pour over all the remain
ing dressing.
Potatoes and Tomatoes-Pass the yolks
Of three hard-boiled eggs through a sieva
into a basin. Season with celery salt, pep
per. a dust of curry powder and a llttla
sugar. Add two tablespoonfula of salad oil
working It Into the yolks by degrees with
a wooden spoon. As soon as a perfectly
smooth paste Is formed, pour In n dessert
spoonful of vinegar and a teaspoonful of
white wine vinegar If handy. When the In
gredients are thoroughly mixed add veiy
gradually three tablespoon full! of cream .an<i
a small quantity of chopped parsley Re
move tie skin from cold boiled potatoes and
cut them Into moderately thick slices nit
?omo peeled tomatoes in a similar manner.
Cover the potatoes with the dressing and
arrange 1 hem In a salad bowl. Finally
place the pieces of tomato among them.
?
* *
Plain Asplr Jelly.?Put a pint of water
Into a stewpan with a bay leaf, a smalt
carrot (sliced), an onion In which three
little cloves have bean inserted, a few
strips Of lemon peel and a tablaapoonful
of vinegar. Ket the Ingredients simmer for
half an hour, then add two ounces of sheet
gelatine. When this has melt, j clarify
with the wnisked white and the crushed
shell of an egg. Strain and cool
Queens Asple.-Put three-quarters .,f a
JV"' of usP'c jelly Into a basin and a,Id
three tablespoonfuls of tomato catsup i
a quarter of a pint of stiff mayonnaise
nf/nf' a ? thlS m'x,ure <o set In a round
mold. Slice some tomatoes, an e.j i .1
quantity of peeled cucumber and ..I^.ut l.ilf
the quantity of s'iced cold potatoes which
have been previously boiled Dre.-s with II
vln,"K',r a,,tl arrange around the . old
aspic. 44
ai^MBiiv^wrIJ!v ? ?hina moij *nh
-i? u n th0 Iatter '* ,lrm cover
flakes. of ?-???<ed salmon, dipping
each separately into cold liquid aspic to
make It adhere. Have readv some cooke<l
mixed vegetables which have been left over
?cucumbers, asparagus, carrots, potatoes
with m V ? tnt? sma" ^iect's an<l dress
-'.J .r?t>onnaise sauce. Fill up the mold
W1A aijenVxand cover with more aspic Jelly
A Side Dish of Fruit.?Put half a piund
of loaf sugar Into a saucepan with the
thinly paired rind of a lemon and half a
S ?.f ?"1'1 f?tf. Hring ,ho water grad
uallj to the boiling point and -boil rapidly
for ten minutes. Add the struln<Jd Juice of
a small lemon and a wlneglassful of sherry
if desired. Let the syrup *et cold and pour
over a dish of mixed fruit.
Evils of Shoe Blacking.
From the New York Press.
"A fortune awaits the man who Inventa
odorless shoe blacki ig," declared the man
about town. "Well-polished shoes always
make their presence known, and they leave
a trail of blacking perfume behind them In
parlor, hall and dining room. One pair of
newly blacked shoes is sufll ient to scent up
an entire room, and In a crowd It Is tha
odor of shoe blacking which arises above
that of all others. At the theater tha
sachet-perfumed Rarmenta of the women
are smothered by the shoe blacking aceut.
and violet. Illy of the valley, carnation,
white rose, all go down before the shoe
polish.
"Be a man ever so shy, modest and un
obtrusive, his presence will be felt In a.
roomful of company If he happens to be tha
only man in the room who lias had his
shoes freshly shlned. He gets consciodfl of
his feet and knows that ever) one la
certain he has just come from the boot
black. He knows that those shoes will
keep on smelling for twenty-four hours, ani
wishes fervently that he was wearing boots
of rusty black-any thing but those with that
shining, odoriferous polish!
"If some one does arise to Invent odor
less blacking lie may go a step further and
manufacture perfumed blacking, and the
bootblack will ask 'Violet, white rose, car
nation or musk?' before lie begins work oa
a customer's shoes."
Can You Twist a Bill in TwoP
From tiie Milwaukee Sentinel
"Tlie paper that is used by the govern
ment In Its currency is manufactured by a
secret process and has characteristics witn
which the average man is not familiar."
said Arnold Schorer of Minneapolis.
"Recently I was in a small Minnesota
town and witnessed an Incident that dem
onstates this. A well-to-do farmer living
in the vicinity came into the bank to trans
act Ltome buslneqa. In the course of the
conversation the cashier began twisting a
$5 bill. The farmer watched him with In
terest and Anally asked the man back of
the counter If he wasn't afraid of tearing
the bill.
" *Here Is an easy way for you to earn
money,' said the cashier. 'Hera is a fl.two
bill, and* I will give It to you If you will
twist the blU In two. You are simply to
'twist It and not tear It.'
"The farmer seemed dumfounded at first.
He seemed overawed at the thought of mu
tilating a $1,000 bill. T'pon further assur
ance by the officer of the bank, he timidly
took the money and started twisting it In
the middle. He tugged away for some tlm?
without being able to twist the bill Ln two.
Finally he gave up and he was certainly a
surprised farmer. It Is Impossible to twis<
a bill to two, w> firm and elastic is the pa?
per uaad."