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:itcix mki:: Srr lis 1'rlnclj la- -.y the former A S tUtf-brerd 1 amtJjr. Itra t.:led: "What is R 5w OAjP Well, in a general f ort of way I should cty tht a r:n cocho is a boiled evjs. i'yuth Americana, who are very fend cf it, have a saying that "other t aid (' ::..) have each only one day in the ycr-f.l -t t-:'.n coche ha all days." Tho ran coche, .-though stewed.is not a slew, for it 1 vastly more catholic in its com prchc : ; r.r s than any stew. I know of nothing in astronomy that is so wide epreadlng, ail embracing and clastic' in the 1 s of its being as tho ean cochc. You can rut into it anything that cat able, and tho more you put In of every thing thu better. 1 bcllevo that there are heterodox cooks, who, assuming to be re formers, would divhlc san cochc into three classes, those of hah, of flesh and of fowl, ami who would maintain divid ing lines between those classes. But my experience lias been among tho ortho dox In such matters and, according to their lights, anything that can bo eaten at all. and that can bo clutched, may bo l tntn the nan cocho pot. Tho theory is that if thcro should happen to bo In the lot anything that is not good, it will bo offset, dominated and corrected by tho many more things that are good, and all the good things aid each other to a maximum of aggregate excellence. Then, too, I fancy they have, among ihn AnHpnt and accented order of true pan cocho makers, an idea that tlio charm tit nnrmcctcd heightens the enjoy incnt of a dish In tho eating of which one v find a fishbone in his totiirue and the next moment dredge up the breast knn finniH sort of a bird, and eventu ally, perhaps, come across ino gnnuing skull of a small monkey, which to fastld- ious and Imaginative persons has an i un- tdeaRinir resemblance to that of an i infant. To one wcar7 of the monotony of exist- enco trammeled by habitant! prejudice such surprises certainly have an interest npnl jirlv their own. .'You only havo absolute and-unques- tnnnl.1n rrrtaintv unon two elements in a san cochc, upon which tho unbridled frrnlna of an artistic Venezuelan cook has had full swinir. Those arc the garlic and tho red pepper. All the rest of th p-lomerato mess may bo ill-detlned and subject to inllnito speculation, hut V.Mvcn two nrescno. 3 stand out with the vividness of lairccd llnhtnlng across an 7 Inky sky. They are both good when you have learned to like them but it b ..v i i-i't what the sailors call Ma ren- '-f nftirlfnrv" of them at tlrst Vene- that trarlic keeps them healthy. .knot? it t..:v5ves them strong. Indeed, the . , ' n : oiKil.'le objection anybody can 1 h to r-rlic is that It is so permeating ai.d c!ur..bb. lio person or correct tat; once becomes accustomed tn , r:.:a of crarllc. but does not trnwf fr.-.i of it. tirobably to ex rrss. tn d imnercentlbly in time satu rated with it. You may devour as many onions as you please, and in a day or two : after no trace of their odor will be left , upon you. Hut of tho garlic that you eat, bmvever small the Quantity, some portion enters into our tissues and maintains lheroits individual essence for all tlmo. It is liko mercury in the system, cumu lni! iind ineradicable. ! Tn tif.vr York one afternoon a richly : dressed and exceedingly handsome girl of the typo of beauty that marked her as Houth American or Mexican entered a. Rtrrot-car in which I was riding and In ifR than a minute everybody in that : crowded car, except myself, was turn Incim ft noso at her. bh rmelled so strongly of garlic that it ajmost seemed r: as If that odor would cling to her pho- tmrrnnh. T ho roor trill was of course I fpuito unaware tiiat shd was shedding a ( ii v lirpczo inai annumanu nn I musk, and patchouli, and ylang-ylang.of I which tho other women in tho car were She .doubtless came from a A tfl nrn flrnrvhmU' Kmf'llrd that I.UU1 UIU It I h hviu uivi i Rnd could not understand tho glar ing amav'ment and'horror with which she staa regarded on all sides, any more V f ho could tho conductor's tt$ tore riamfitlonof "Wethcrancldl Uygoshl" it even if you are fond of garlic vntirl nnt reck of it as She did. 1 Oil dot want to accumulate your maxl rnu! of garlic in indecent lmte as you to tirn vou tako it raw In an Italian uni of bread, oil and carllc, or as it is oi!l in a South American san cochc itedly by the handful. JJolled garlic k vrv much nicer than boiled onions, hit t ivi : his is the way you must boil it ir not nuikn vonrspif a tldncr of rrq to your menus mm iuiuujib civating it: Feel your cloves of gar iatly and put them In cold telover tho lire. "When they are tc l pour oil that water, rlnno m r Ua het water, put them on again cr' water and boll until they aro pghly cooked. Then drain ott tho lure shako them over tho fire a few mo 'uni to evaporate the drops clinging to ( Tl and serve them with a dressing of r.un butter. Cooked In that way they HJjvdd little, if any, to your accumula nrof garlic oil in our tissues. Hut ch trouble is taken nor is any such " i:lcation deemed deslrahlo with tho ic of a san cochc. It is simply ked In and boiled until it is di-i-d or dissipated throughout the mass, st nil this Fcems to be somewhat in .. tturoof a digression from tho san ;mJ I shall only continue It a ,,V.t longer to remark concerning pi pers u -cd In that delectable dlh -t !( v nre very small, fu ry red one. A '5-y lUll 'bit vt the lirt one of them t a i.; .n tr.-i( a bums a deep hole In t... :ty cr t!.!.: c! ciyin r. Htir- ct . ' : very t&;-.:"it3 m e; - .rr to C-3 (-! i t.UJ lo coed It cT a llttb. .j tktt it ia tV.:ol--ttl7 ' .30 lot of inccsr-sus ; a fin cocLo. Your ncd 'r, if 1:3 has but ens hind 1 ra fclorvrwith th-t, C2I7 -'expect Lira to put la nicu - rers to conceal the pue'.l7 t:.-.i7c: ; ran coz-z. add tny i iv la serve-!, Do ec : r.t c: Tir; ; thir-stL Er.a ccc- : of me-t, .: then ycu I : garlic and ; I think tho vilr.-t en coc! " I ever ate was mado altogether oi somoMtbunlvalvularshcllfish with tho garlic and pepper essentials, of course and tlio best, oy jar, w; um w boa constrictor. ' I had gone, with a couple oi Indian half-breed natives, up Into tno eo-?.t rango of mountains, a lew miles iron Puerto Cabello, to look at what was rep resented to mo as a promising ledgo of supposably gold-carrying ore. Travel ing through tho wood was an inexprcssh bly wearisome and abominable task. Machetes had to be used constantly to clear a path through the tangled mass of toutjh vines matting logeuier mo uuck underbrush; tho insects were very annoy ing; tho heat was aiming, ami a sharp lookout for venomous serpents had to bo kept. Progress under those cir cumstances was of course slow, and darkness fell before we reached our destination. We did, however, man- a-o to get to a hut Inhabited by friend a oi my guides Indian half-brccdsllke them. The family consisted of a man, n woman and a mixed herd of children and cur. Their hut was located near a great pool in the bed of a water course that was doubtless a roaring torrent in the rainy season, but now only laid as a rugged path of hot, whlto and gray rocks wind ing up through tho deep ravines, with hero and there ai stagnant pooi ieu, as this ono . i "w.-r-r was, oy anvii.cnrv.VvlR.(L Our hosts wcro liospiiawo f ari.jj,. kind, but their hut all open on tho eiu I14 as it was seemed close and hot. The do? , barked almost incessantly, and theio wcro mvrladsof all manner of crawling, lumping and Hying insects that bit with in?atlablo ferocity. As may be imagined, we arose very early, une or my gumes, who liad gone down to the pool to poko his head into it, came running back to tell mo there was a big boa near at hand if I wanted to nee it. I was lucky eiiHih to kill that boa wllh a coupj0 Gf 11-directed revolver ljUjietfl! ue wa: a j.ndsorne specimen, tnougu oniy ftl)OUt ninr0 feet long. They .aja l o was ft "water boa." ono of a famjiy infesting the hollows among the rocks near tho pool, and told mo fabulous stories about tho old ones being flvu times as long as tho one I had shot which, or course, I did not believe. I am no boa expert, and don't know what dUTcrcnces exist between water boas and any others, but, regarding them as all members or one family, I shall never again speak 111 of any boa as long as I live. 3ly fallows tooJ; that line young snaso and hvlng run a sharp knife about his ncc!, hung him up to a limb of a tree r..id peeled his skin down from him. rhen thev toot out his inside works and handed him over to our hostess, who proceeded at once to make a san coche of a few icet or him. J.itner ner sup ply of garlic was fortunately very lim ited or sho had tho good sense not to overwhelm tho delicate flavor of thatex- qulslto meat with an excess of tho pun gent vegetable. I here wcro red pep pers galore, of course, out l was uaeuio that. Nicer meat than that boa I never ate. It was whlto. tender, flno grained, like particularly nice milk-fed veal, and re sembled that meat in flavor more than any other, only that it was sweeter and with a suggestion of nuttlness that re minds mo of wild turkey fattened on beech-nuts and sweet acorns. There may bo some who will profess disgust with tho Idea of eating a snake, but their tuciudlccs aro unwise, lhe uoa is a clean iecdcr, oi ciean nauus, which certainly cannot be said of the eel. cattish, sturgeon, duck, hog and various other creatures that are willingly eaten oy tho very persons who would reject the dalntv and tho infinitely superior snake. lie is a reptile, yes, but I do not see that frogs, terrapins and green turtles aro de spised because they haven't got wings. Try boa once. If you can get an oppor tunity to do so. and you will find a score of reasons for chewing against ono for eschewing him. In addition to the san coche wo had somo delicious little boa steaks, dropped into smoking hot oil mado Irom agna- cates -which is infinitely superior to tho best olive oil. by tho way and I havo not yet mado up my mind which was best, stewed or iricd noa, uom were bo rood. I fancy that boa stuffed with chestnuts, baked in a close wrapper of plantain leaves and served with a sauce comnosed of his own meat, cream and the nuncent seeds of tho lychosa which tnstn much like nasturtiums would bo entranclnclv delicious. I am sure that if the enterprising gen tlemen composing tho 'Icthyophagous Club" of New York, who have donq so 'much to draw attention to neclcctcd food resources, wcro onco to put boa on their Mil nf fnm It would become a standard and popular feature of their unique and enjoyable repasts. J. II. Connelly. Truo IxtU J'rrr ltllnd. from Bordeaux. A w,rr fin iiu.k 11 fancv to a man called the "champion skeleton," who wiui exhibiting himself in a local fair. The marriage cere mony whs of the first -cUm order. lhe 'atomy" and his bride came out In porgeous ,.., nA ttri nrrimittnnied to the altar ,v nil the mountebanks of the fair. The brhlo was given away by her qnon.inm pro tector, a irscMiage with a princely title ana a plethoric purse. umlon itlfjrajh. Ouu lady rnir.Nns will bo Interested In knowing that by sending 20c to pay postage, and 13 top covers of Warners Safe Yeast (showing that they nave usei at lean 15 packages) to II. II. Warner fc Co.. Rochester. N. Y.. they can get a 500- U'.tllimtmted CooK H)K.rr. Such' a book bound in cloth could not be bought for less than a dollar. It is a wonderfully good ehaf.ee to get a fine book for the mere post f go and the ladies hhould act promptly. Oil TIUnVIKTER. I :umxm WHICH MIOITM) v.'o:::; v t:ie laiji::. r.r. l!ar Thty r:.or.! I IJrrrj During t? Ci li?3 CV.J 7r":r-T: X:oulinU-r tlt Tha Koul&nger hat Is one of the fash ionable fancies of tho hour In winter mlliuery. It is modeled after the cockrd hat worn by tho generals of .the French army; the brim la turned up high on each tide close against the crown and com ing down to a nar row enuarcd-oll point back and front. It Is be corn in?, has a de cidedly "fetch in 2" air, and, is one of tho tue cces of the sea son with pretty young women. A model Of thU HOrt (orms tho subject of the vignette to this article. It is of black felt, trimmed with a ladder of velvet ribbon bows in front, surmounted by a cockade of coque feath ers. Ostrich tips can bo substituted for iL'SawaVluti'1' 'P' Wllh gradually narrt. bhortlv.lt. .ncca me lioumngcr m J pf , tj10 Khglidh walking hat will . . t nl" 1,0 a, Lr A: popular shape this winter. In tho illustration tho one shown is of brown felt, with a velvet- faced brim, edg ed with gold and a trimming of WW ribbon bows In two shades of brown. Honnets t V. VJ are still small and cloi-r, much V ff ?h 7 't;;tlt&t $0 (1 yVlv ' as they were last year, an have all the trimming massed in front. They invariably havo strings. The now changeable or irides cent ribbons, many of which havo gold, silver or silk-corded edges, trim them very effectively, with plain or watered velvet for covering, and tinseled or em broidered bands and borderlngs. Light, full clusters of ostrich tips aro used pro fusely. In tho first model we have a very be coming bonnet of the new terra cotta or red-brown velvet, the crown shirred and puffed high and tho trim ming consist ing of tall loops of satin ribbon and a cluster of os trich tips In tho same shad c. The elegant wrap worn with it is particularly suitable for visiting, after no o n recep tions, &c, and is the product of ono of the best known Pari couturiers. It is of rich black plush, elaborately ornamented with gold guipure embroidery, with a band of silver fox fur on tho edgoof tho bell sleeves and round tho neck. The lining Is silver gray satin. Long cloaks aro welcomed by all wo men who understand tho art of dressing gracefully. They are to be much worn this winter and aro amongst the most elegant products of the seaion. A specially beautiful mantle of lhh order ) "i- it is of V. jut and f boa of bl-c!; f.-.lling tttuijh. retting ClT the 1. a fra::. Tho U vet and Jet, trim::;--bow of bl:u k iv.cir with a m.'.ny-locp.,; l.on and a cluster ,wvti,r vitv handsome long cloak of bHck pluh is trimmed aown uic uaciv, on the front, and down the skirt in rows with rich jet p a s s o ni c n terlc. The sleeves aro In vwido boll shape, the entire gar ment lined with black silk and bor dered with Alaska sable. The becom ing bonnet has a black velvet crown and a brim and band of whlto velvet embroidered in gold, and a trimming of whlto ostrich feathers. French mo dlsts have always con tended that American appreciate the dressmakers did not beautv of cashmere, drap d'ete, lien- rietta cloth, and other soft draping fab rics, nor understand how to drape them. Hut if wo did not know, wo have learnt. Some of the most lovely of the dresses of the season aro of theso ma terials, combined with faille or moire, the drapery a study in its seeming simplicity, yet really tho product of the most con summate art. These graceful dresses are charming for afternoon and homo toilets, one of the prettiest being a combination of old rose cashmero with faille of a dull olive tint, ornamented with oeaa mouis in the two shades. Hasques are to divide favor with polonaises, It is said, especially for cloth gowns. The severe simplicity of outline of tho polonaiso suits shows somo figures above all other styles, and by many their revival will bo balled with pleasure. Tailors aro making polonaises of fine, smooth broadcloths, tho skirts laid In panels almost covered with braid ing. A very simple yet pleasing stylo Is shown in the illustration, of a combina tion of plain and striped cloth. The polonaise opens diagonally from tho right shoulder to tho left hip, a coat col lar revers opening at tho top to display a llttlo of the striped vest and a high striped collar. The polonaise skirt Is gracefully draped, and opens at the side of tho front to show a striped skirt. Norma Hlakk. thi: iir.KoiNi: or gkoroia. A Itetnurkahl Woman ft!m "Whom Have 1 careful ed MHtciiri and Kotdleri. Ono of the most 'picturesque figures of Revolutionary days has never been ad mittcd to the pages of history Nancy Hart known throughout the South as tho giantess" and the "Heroine of Georgia." ' She lived In tho wilderness of Libert county and supported herself ami her children by hunting and trapping. Nancy was over six feet in height and with her mop of red hair and crossed eyes sho as suredly was not prepossessing. Hut ono of her contemporaries writes: "Her volco was quiet ami soft, and if she had tho courage of a man she had beneath it tho warm heart of a woman." Sho espoused tho Whig cause vcho mently from tho first outbreak of tho Revolution. Six Hrltish soldiers, when pursuing deserters, came to her cabin and demanded food. Sho cooked them a good dinner, and whilo they were eating it hid their cuns. drove away their horses and, locking the doors, sent word lo her neighbors i "I have trapped six oase Tories; come and hold them for me." During the winter, in tho disguise of a man, sho frequently entered the Hrltish camp in Augusta, and carried to Colonel ClarVo tho information she gained there. On one occasion, when a freshet rendered tho ford across tho Susqucbauna river impassable, sho made a ratt of logs, bound together by wild grape-vines, and crossed triumphantly under the firo of the enemy to tho camp of tho Georgia troops. Another day, meeting a puny llttlo Hrltish soldier on tho road, sho took his gun from him and marched him before her Into the Georgian camp. So great was tho confidence of tho colonists in her discretion and valor, that sho was onco left by Colonel Clarko in command of a fort filled with women and children. A company of Hrltish skirmishers at tacked it. Hut Nancy, herself in uni form, forced the scared women to put on their husbands' clothes and to show them selves on tho walls, while sho kept up so vigorous a fire from tho old cannon that tho enemy fled and reported tho fort to be fully manned and equipped. , After tho war was over Libert county was invaded by two or three peaccablo squatters. Nancy fled beforo them. Sho packed her goods on a pair of mubs and emigrated Into the wilderness of Ken tucky, declaring that "so many neighbors left her no air to breathe." Among her descendants havo been statesmen and soldiers. Much of their nhvslcal and mental Igor doubtless rsrao from the old huntress, Nancy Hart. VuutVs Cotnynnin. f V'" Orai. IsircaiAL G imperial granum.V t,irrT'. onecupofhotmilkr03 . " ) soak the granum in;..r:r- y. i cover it well for four 1 night, if more couvcnlcntV put over the firo in the boiV J the salt; cook half an hour, v add the warm milk, and fxlr h:.y , cook ten minutes, beat up well ain -t. Etewed Egos. lioil ei-ht cggs,d and leave them In cold water until cold: take off the shells, slice them, lay in a none china or block tin dish, pour over them a well seasoned gravy, thicken with brown flour; fift fine crumbs over all and brown in a quick oven. They are very savory if prop crly seasoned. Risen MurriNs.-A quart of flour, two tablesi-wnfuls of lard, or one of lard and one of 'but a Pint of milk (a generous one), half i caii ,Jf yeast dissolved In half a cup o ' I' m water, the yoke, of t bree eggs tcaspoonful or nan; V n J Vit lour and nib the shortening through it. mix "he SrS and millc together, wet up the flour, add the yeast, beat hard ami set to rgc i over niht. In the moudng half fill mulUn tins with tho batter; hi it rise for half an hour and bake. luncheon. Oysters 6calIoied with Mushrooms. J Frieil Apples. Mlneo of Potatoes and Corn. Urown Hread and Hutter. Crackers. Cheese. Olives. Oysters Bcallovkd With Musiikooms. A onart of ovsters, half a can of mushrooms, a Leaping bibicspoonful of butter, pper, salt and cracker crumbs, n cup of rich milk, om, beaten tTAX 1T a stratum of oysters i in a buttered Cake disli, season with ieppcr and salt, sprinkle with chopied mushrooms; cover with crumbs wet with milk and dotted with butter; proceed in this onier until the dLnh is full; the topmost layer should be quite moist with milk, in .which an egg has been beaten, and seasoned well with pepper, salt and butter; bake covered thirty minutes, then brown. Pass crackers aud lemon with it, Fkied ArrLEfl.-rcel and cut into eighths, takhicout tho seol ami ceres carefully from each piece; heat some butter in a trying pan, coat tho apples lightly with Hour and fry to a pale brown; drain off the fat from each slice, sprinkle with sugar and pile on a hot dish; if you like, you may mix a little cin namon with the sugar ; use only tart apples for frying. Fend around slices of buttered brown bread with them. Minck or Potatoes and CoRN.-Chop cold ( , boiled potatoes into dice, drain off the liquor from half a can of corn, boil ten minutes in saltel water and let tho water cool; mix welt with tho potatoes, seasoning with pepper and salt. Put three or four tablespoon I ills of nico dripping in a frying pan, and when it boils stir in the corn and tatot-s with a fork, tossin about until they aro thorough y heated. Serve in a not covcreuuisn. Y"iu pots toes and slewed corn "left over" will do for this diah. DINNER. Lima Hean Soup. Curried Chicken Tie. Stewed Cabbage. Tried Celery. Potatoes lioiled Whole. Sweet Potato Tie. Fruit. Coffee. Lima Nean Sour. Two quarts of soup stock, ono quart of Lima beans; if dried, soak them all night, putting a bit of soda in the water; two eggs, half cup of cornmeal scalded ton soft mush, two tablespoonfuls of minced parsley, !opier. salt, two stalks ot celery ana tauiespooiuui oi mniwi union. Tho liquor in which corned beef was boiled will do nicely for tho "stock." In that caso put no salt In the soup. Put all tho ingredi ent except the eggs together in tho soup kettle and cook slowly until the beans are very soft; run through a colander, senson to taste, return to tho soup pot, and when it U)ils stir in the beaten eggs; pour into the tureen, lay on tho surface somo thin slices of lemon from which the peel has been cut, and serve. CuaiiiED Chicken Pie. Joint a pair of chickens as for fricassee; roll in flour and Try In dripping or lani until mey oegin u brown; put into a deep bake-dish a layB of lUn A, till vl n lilt Willi om. n ' " " I Have ready two cupfuls of boiled rico in whichX have bevn worked a tablcsjoonful of butte and two even teaspoon fills of curry towder cover the chicken with some of this ; put more fowl and pork, moro rice, ttc. Vh all aro in; pour in a cupful of broth made b stewing the feet, necks and pinions of V. chickens in a pint of water, then strain" and seasoning it. Cover tho pio with a g. crust, cut a slit in tho middle; bake eovtl, forty minutes, and brown nicely. Wash t! crust with beaten white of egg. j Stewed CAriuoic. Shred a cabbage with keen knife; put over the firo in plenty . boiling water, slightly salted, with a bit c soda in it, and cook for twenty minub ' drain off tlio w ater and put in just eno fresh and boillnir to cover It. Cook ten utes; add two tableqMnfuls of vine tables xMinful of butter rolled In lion' tcrandsalt. Stew ten 'minutes Ion' turn out. J FniED Celeiiy. Cut firm whltr pieces two Inches long ; put onf salted water and cxxk twenty v up with a split sion and' water. Leave them thcro t' ' out. lay on a dish to cool ; and tapper, dip each pi fine cracker crumbs, t' dripping or salted lard hot. J Sweet Potato Y riotabtf and let tb' ho skins on; m ' wise. Havers' good crust (it r put in a lay7 well with si and there ana nve 1 so. dror sugar, ) Juice y Cu wi a-y i '