The San Francisco Call. Newspaper, October 28, 1900, Page 16

jere’s a helping hand- will break the monot- ed of your served in the same tomato sauce. Tim- a est kind of variety. Fish Timbales. e, YOU are ut, freed from bones and cook one cup bread re fishy one urth teaspoon ced parsiey, half- last _of all the ir eggs. Butter fish mixture, . n of nd t in - om twenty-five to thirty g E enters are firm, and serve X endless ways of arranging Hamburg Steak With Fried Apples. nce one pound beefsteak from tra round; add one small onion chopped, one d parsley, one-half teaspoon spoon summer savory, t pork minced, one h teaspoon pep- like sausages and read spaghetti with the browned butter left from the chicken and as much water as must be added In order to cover. Add to this one sliced onion, one staik celery, two > serve with slices of fried sour ap- ples. Fried Chicken and Spaghstti. Fry a disjointed chicken. untll brown tender, drain, dust with pepper and and keep hot until the spaghetti is Cover a quarter of a package of sliced = toes; stew until spaghett! 1s tender; then add salt, dash of paprika, two table s curry powder. ilis on the chicken leg Siip 1 joints and arrange the portions in a circie about the spaghetti. It is h easier to serve your chicken plain. It is much more attractive served with spaghetti. ” And here are ever so many more ideas. They are upon the same old 1a to be sure—ideas which Mrs. Noah carried into the arl but those old oues are marvelously disguised by new dres Broiled Oysters a 1’Americain. Dust la with melted butter, lay on an oy fler over hot coals until edges curl; ave ready toasted bread which has been a generously with butter mixed with ced onion; lay broiled oysters thickly sprinkle with lemon juice, gar- bu . ge oysters with pepper, bru ter ver top; Eggs a la Surprise By cutting a slice from the large end of herd-boiled shelled eggs the yolks may be removed so as to leave the whites un- broken and cupshaped. Prepare five eggs in this way and make the filling as fol- lows: Mix the yolks with six cooked, chopped oysters; add six cooked, minced mushrooms, pepper and salt. Add enough ew %&Maa’ of Feeding our %zmy flaéy. F. K. LENTE of New York r who has chosen a per- haps claim spec! per- tion of mechs the r care of bables in arms. is the the first year of The poor little creatures y whet is the matter with ms are the only guldes for e nurse or the doctor, and 4 that even In medicine is s real- that the doctrine youngsters. ing prevails g depends or the condl- tion of the nurse. But as women have grown more nervous with the develcp- ment of civilization this plan has proved open to new objections, and there is a of chan r When the pl nearly everyt growin ward the use of lab- oratory z milk—and foods specially p ose. America d the age in est chil- f those who nce, for ed statute it)a on possible to theory 1 10 rely and statute law pur s look out glect and let de ves. culated that during ought 10 be fed not mes during the twenty- thet cne of his feedirgs night. The four ho must b i nu of feedings is gradually reduced til end of the first year the infant gets only five meals a day and Is rightly or w ly expected to survive the night without any troublesome display of ap- petite. The child, if he is doing well, should double his weight during the first half year and at the end of twelve months should weigh three times what he did at birth The mother must be ready to act in- stantly and accurately in the pteparation of minor remedles. Promptness may mean life and slowness mean death. A very little of any drug has the most marked effect. Al of ‘these considerations moved Mrs, Lente. She reasoned to herself that in hundreds, perhaps thousands, of cases the mere absence of mechanical conven- ienceg for preparing foods, measuring medicines and keeping working apparatus immaculately clean, produced the most dangerous carelessness. She set herself to working out the smallest floor space that could be made to include everything needed to feed and care for these little ones sclentifically: Of course, the idea was to devise a cabinet with a place for everything and everything in its place. That may seem simple enough, stated in black and white, but it took many months of steady thought before the inventor had satisfled herself. The perfected device consists of a table of white ename! two fee® square, with drawer, sliding shelf, sliding tray and g leaf. It has a top of heavy glass. a case of glass and metal, im- to insects, thirteen by thirteen and nine inches deep. A refrig- r large enough to be of real serviee, of enamelw r waste water, quart jug go with the are a dozen flint glass of the four ounce size n more of the t = holding eight ounces, er, a glass bowl to keep an, and a glass measuring scoop for “uger seem to be essential. jar for milk sugar, a jar for a jar of bicarbonate of soda; a quart bottle of limewater, and anv.ner of the same size for alcohol; an awohol lamp, 2 Bunsen gas burner, a case o2 ster- ilized cotton, a dozen hard rubber nipples, seven fine linen mesh towels and six washrags are provided. Aluminum fis used for a narrow vessel to hold a milk bottle whife heating it. The same metal makes the funnel, the tablespoon, the tea- &poon and a half ounce dipper for lifting out top milk from the bottle, as well as a double boller for cooking food. A soap- dish of glass, a number of bottle stands, an asbestos mat, a box of safety matches and two flannel “cosies” complets the provisions. OYSTERS A LA AMERITAN MACAROON <. wITH RED RASP— BERRYJAM ON TOP cHAMFPAYNE- whites with this and serve them stand- ing small end up on crisp lettuce. Apricot Loaf. Bofl one pint milk, add one heaping tablespoon cornstarch wet to thin paste with cold milk, stir till thick: add two tablespoons sugar, a pinch of salt, two tablespoons chopped blanched almonds; cool, then add whites of three eggs beaten stiff. Line a square pan with sponge cake slices or lady fingers, pour cream in, spreading halved apricots in center; set on ice for an hour. Serve with sweet cream. Fruit Salad. Peel and slice sweet oranges, bananas, apricots, pears, peachbes, pineapples; add one-half cup canred fruit julces, one tea- spcon sherry wine. Arrange in crystal aish with powdered sugar sifted through the fruit. Beat stiif the whites of two eggs, add two tablespoons powdered sugar and beat again. Chill the fruit, and when ready to serve, beat Into the egg two tablespoons cocoanut and heap on top. Walnut Charlotte Russe. Line cups with sponge cake, placing a circular plece on the bottom. Dissolve one tablespoon gelatine in one-half cup hot milk; whip one pint cream until stiff, add three egg whites whipped stiff, one cup powdered sugar, one-half teaspoon vanilla, and the dissolved gelatine; beat until stiff; fill the cups. sprinkling walnut meats throughout; set on ice for thirty minutes. Macaroon Custards. “Soak twelve stale macaroons In one quart of milk until soft; add six beaten eggs, sugar If needed, and one teaspoon vanilla; set in pan of warm water in mod- melted bdtter and lemon julce to make a moist, npt wet, paste. Fill the eg3 erate oven to bake untfl a in center can be custard adhering; serve In individual cups w of red raspberry jam on top Coffee Sherbet With Whipped Cream, Pour one quart bo half cup coffee ground fourth Mocha, three- one-eighth Rio is a de Steep for fifteen mint s sugar to taste; pour into packed ce and salt and till mixture is frozen to a mush stiffly beaten whites of two eggs a stand cne-half hour. When ser a spoonful of whipped cream flavored del fcately with vanilla on top of each glass. Rose Molded in Jelly. Dissolve one-half box gelatine In one- half cup hot er; add ome cup bolling water and one cup sugar; stir until sugar is dissolved; strain; add julce of one-half lemon, one tablespoon orange julce and one cup champagne; place a thin 1 the jelly In an oblong pan wet in cold water; lay in a full-blown rose, remem- bering that the bottom will e top when served; ret on lce to stiffen jelly, then pour in the rest and let remain on fce until firm; when ready to serve dip the mold an Instant in warm water. It may be served on a plate garnished with follage and candied rose petals, A still prettier arrangement of this receipt is to mold small roses—Cecil Brun- ners, for instance—in cups and serve indi- vidual molds. Sprays of rose vines make good garnishings for the plates. There is more poetry than cookery about this receipt. Try it, and see if you don’t agree. hdraw set on Ing water over one- T e e S K R L Ghe Best Way to Jron Out Ugly O be as lovely as possible ought to be one of the aims of every woman, and so long as she does not make this one alm the great object of her life there is no harm in a desire to be beautiful. Some women have an advantage over others by being born pretty, but the roses in one's cheeks will fade like any other flower un- less they are dally fed and nourished. Crow's feet and wrinkles perhaps dis- figure a face quicker than anything else. When the age lines begin to appear extra care must be given the face. If the tis- sues are wasted they should be bullt up. The relaxed muscles must be given strength; If cheeks are hollow they should be made plump agaln. When the pores grow starved for proper food it is a woman's duty to find what tonic Is needed and to use it. The coming of wrinkles is ever dreaded, although many persons are heard to say, “Oh, I don’t mind ‘them: they are ‘char- acter lines." rue, but the face is small, and if one bas very much “character” by and by there will be nothing but lines to look at. “Now, supposing one has becn .careless and scowled for years over books and work. The forehead has become full of ugly long wrinkles, and even crow's feet are plainly visible In the corners of the eyes. Unlovely traits of character (as well as lovely ones) leave their marks on the face, And they are never becoming ones, not the lines one wishes left there. It possible, time should be given every morning to the following treatment: Soften, cleanse and relax the muscles by washing with a soft cloth or sponge in ‘warm water. Rub up and back, never down. The lines of the face naturally tend downward, and to take a rough towel and to wipe the face by rubbing downward will not only accentuate all wrinkles, but will soon result in leaving the muscles so relaxed that little bags of flesh will hang down on each side of the chin. The cheeks will be hollow and sunken in consequence. After wiping upward massage the face by gently pinching and squeezing it—al- weays using the upward motion, never dragging & muscle downward. All this time the fingers are anointed with the proper tonic or skin food, that is gradual- Wrinkles. 1y being rubbed into the pores. These pores absorb like little mouths, and they should be kept filled with the proper food instead of with dust and dirt. With care flabby cheeks can be mads firm and round by this constant feeding of the pores and rubbing upward. Note how lines about the eyes runm, then rub them out. Many of them are superficial, and when scarfskin is.removed the wrinkles will be no more. Any tonic that will build up a loose skin will kill wrinkles, for, as a general thing, they are only the resu of flabbiness. The ty substances R been destroyed perhaps by face washe: Many of these preparations close the pores and deaden the face until it looks like & yellow paper mask. Just as soon as the s! ows signs of age mix 36 grains e with three drachms of water and apply the lotion at night. For some this preparation works tor it does mot. A suceessful e, however, is one drachm of alu ne ounce of gly- cerin in a pint of Again, some W d o ter. cannot use glycer! t case the follow cream may be trie One ounce of wool fat. One ounce white One ou ©One ounce Ol One-fourth camphor gum. The camph 1 be dissolved in the oil; add hing else, warm until the mass Is = then beat until cold. Use the cream on retiring. The wool restores the fatty substance to the empt tissues and helps to make the skin firm and healthy A mixture of n, one ounce, rose water, five ounces; glyeerin, two ounces, applied with a I's hair brush, is sald to be wonderful in its effect In removing the age lines. ———— Norwegian legislators propose that girls who do not know how to knit, sew, wash and cook shall be refused permission to marry. Daughters of wealthy men are not to be excepted. ————— More steel Is used 1a the manufacturs of pens than in all the sword and gun factories in the world,