The San Francisco Call. Newspaper, June 23, 1901, Page 8

fi“}: of the most trying seasons in { he culinary Gepartment is here—a N/ time when the smallest detail of a dinner ds attention and hings taste so much alike. It's things are here and yet not here. vegetables an ts are going actory is left. dem e oid unsati ones are coming in tc t the s son hasp't products. The fat- ¢ be very tempting te t prove very appe w expensive as stand that part of it if pal much tickled, but when the dish is a miserable failure, then the cook is in despair. One day is warm enough for an iced the same da sherbet everybody to death the very are several receipts that these kinds of PUDDING—Press 2 pounds 1 pitted through a n with water in which add juice of 1 lemon k 10 2 prunes ugar: ¢ tablespoon ons cold water, milk, half cup teaspoon almond ex- e minu ; then add stif- of eggs; dip al- ated in egg and press ur If of prunes in; part of cornstarch inder of the prunes, ac starch last. Set in cool place u h n ; wreath with halved pru d almonds. CUPS—Melt 2 cups sugar s T water until it turns antly and put a tea- let orch; cups; a rich custard egg ups with balf cup t in a pan hot water comes three-quar- aps; set in hot ov done; remove from oven; of caramel; set on ice ruit. AMERICAN STYLE— £ age macaroni in a deep kettle of boiling water and simmer e hen drain. £dd 2 pounds cf canned tomatoes to stew pan, to w dd 1 sliced onion, handful i parsley, handful chopped celery, t and dash of paprika pep- atoes and stew until lace in a deep dish on butter. Dip nicely bread into melted cheese; dish and serve imz SALAD—Pick qontents of one canned lobster into flakes; add 1 cup of rts cut into dice; heap or :ayonnaise tint- e h lobster coral, and garnish Jandwiches for Jpring £5=0 make the dainty club sandwich, from the white trian- crust cut into th maycnnais teast, slice sten lettuce leaf, on this | 4 fowl, then a slice of broiled | cover with other triangles of toast, | lettuce and hard-boiled egg. | is not liked, the | mayonnaise am dressing can be substituted. made by boiling one cupful vine- one teaspoonful mustard, one table- r, one tablespoonful butter; | e from fire and add one cupful of | two well-beaten eggs, one tea- spconful galt. This is a fashionable relish at small gatherings. One of the most popular of spring sand- wiches is the Herlequin, which is made as follows: Spread brown bread with cottage choese seasoned with melted butter, salt[ and a little cream, place a thin layer of | butier on two slices of white bread cut to | fit the brown, place one piece of white bread on top of tie brown which has the cheese; spread the other side of the brown | with French mustard and add to this side exother slice of the white bread. Garnish the to; olives halved. ndwich, mix one tea- tard with four table butter, add the yolks of five| rd-boiled eggs pressed through a sieve, ee boned anchovi two small pickles, ifal capers chopped fine. Cut £poc spoort | | | | the mixiure and press two slices to- Serve on a folded doily with nap- The ever-popular chicken sandwich is best made in the following manner: Mince cold, cooked chicken very fine, season with enough boiled salad dressing to make moist enough to roll in size about ke the little finger, adding enough finely minced celery and 2 bit of onion to season, cover each roll with baking powder biscuit crust rolled very thin, pinchiag the ends tightly shut. Brush with beaten egg and bake. The rolis must be made uniform and laid side by side without crowding.—Elizabeth W. Morrison in May Ledger Monthly, | ribs are used for r8ast beef. Preparing Cuts of Meat malkes an economical boil, being in- terlarded with fat: it is also used for corned beef. for pot ros The The cross rib is mostly used forequarter of beef has thirteen ri These are divided into chuck and prime ribs. The chuck ribs, of which there are seven, beginning where the neck ends, are used for chuck steaks, stews, rcast or goulash. The six prime These are divided into three parts—first, second and third cut; the first and second cut are the best. The plate cut from the end of the ribs is generally about elght or nine inches wide, and is best for corned meat; it is also used for hoiling. The navel may also be used for stews or soups. From the short loin five different kinds of steaks are eut, beginning where the prime ribs end. First come the Delmon- ico, which have no tenderloin; next to | these come the porterhouse, which have tenderloin; then come the sirloin steaks, which have a flat bone and a tenderloin; next to these come the hip steaks, which have a tenderloin and an oval-shaped bone; steak. The fillet is the tenderloin found in the inside of the short loin, in the hol- low formed under the spinal bone; this is considered the choicest part of the whole animal. The fillet is cut from the pinal cord by following the bone with a knife; the fillet is then freed from all fat, nerves and thin skins covering the meat. It is either larded and roasted or cut in slices and breiled for beefsteak, or it may be prepafed in a number of ways. The rump of beef commences where the loin enlls. This piece of meat is excei- lent for broiling, braising or corning. The ox tail is used for stews and soups. The round and bortom round are us¢d for ysteaks, chopped beef and beef tea. The butt sirloin, also called the upper and lower sirloin, is used for beef a la mode, braised beer, sauer roast and pot roast.— Mrs. Gesine Lemcke, in May Ledger Monthly. AFPARARY WITH ) TOLIA DOT SAUCE next to these is the round bone ! : | | \ | | | | | | EASICKNESS, that woeful malady which first makes the sufferer afraid he is going to die, and later inspires him with terror for fear he wou't | die, is an annoyance which brings a shud- |der to the man or woman who contem- plates going anywhere by water. Nearly | everybody knows what seasiciness is. It is £o respecter of persons, but attacks the high and the lowly, the rich and ihe | poor. | All kinds of amellorating agents are sought and resorted to with reiigious fer- vency to quell the qualm in che epigas- trium, but without avail. Lemons, lines and all kinds of acids are used to stili the cyelone going on in the stomach. In the agony which follows an attack of sea- sickness any promise can be cted of a victim n return for immediate reiief. And Yet the stomach is not to blame. Nine ouat of ten peop.e wiil declare the seat of sea- | sickness to be the s.omach. If one should |tell 2 man who had been through the or- deal that the seat of the trouble is-not in the stomach, but in the ear, the integrity of his mental processes would be serious- ly questioned. The ex-wiciim would prib- ably regard himself us a past grand mas- ter'in all that appertains to seasickness, ;and would in all probability indignantly refuse to listen to a learned dissertation on the ear as haying anything to do with | seasickness. Ang vet it is truo that the ear js the part which first kicks up the disturbance which manifests itself in the stomach convulsions. - The ear is not only built to hear with, but also the apparatus which gives to us the sense of balance is laid in the ear. Be- fore we can know whether we are stand- ing up or lying down we must learn it from the ear. The apparatus of balance is as follows: It is located in the tem- +Tour» Ear, Not _ToUrnétomach, ls to Blame for 6easiCkn—eg§ poral bone. This bone forms part of the skull wall in the region of the temrle. and another portion of it, which profects at right angies to that part which forms part of the skull wall, forms part of the floor of the skul! cavity where the brain is. The latter portion is known as the “'petrus” portion of the temporal bone, and it is in this portion that the balance machinery lies. In the petrus portion ace three semi-circular canals uniting at their base. Thesge canals lie in three different planes, and the man, no matter in what Dosition he may be, is always in one of these planes.. if he falls, he will fall in one of these planes. These cana;s have a_common base and are hollow. They are lined on the ins:de With a membrane in which the filaments of the nerve which controls our balance are distributed, or, in other words, the nerve Which tellS us whether we are erect or lying down, whether we are falling, etc. There is a fluid in these canals which on scantil- fills them. When we are stand- ing erect this fluid lies at the common base of the canals, and by its weight on the nerve filaments, upon which the flud lies, irritates them, and they send a nerve impulse to the seat of origin of their nerve in the brain and we are informed that we are in the erect posture. If, however, we change our posture, for instance, lie down, the fiuid in tne canals runs into that canal ‘which is in the same plane in"which we are lying. Gravity moves the fluid. Here a new set of nerve filaments are agitated by the fluid and an impulsd is again sent to their seat of oriz- in in the brain, and the brain tells us that We are lying down. Now, when a person is on board a boat, he is pitched about by the various motions of the vessel and in- auncuvelr gets up a different motion of his own in his attempts to keep his bal. ance. This sets that fluid in the semi-cir- cular canals splashing around from one Plane to another, or, in other words, from One canal to another. No sooner does ope set of nerve filaments send warning to the seat of origin in the brain, telling of the direction in which the man is falling, than another set sends out a nerve impulse of a conflicting report. The result is a strange confusion of nerve impulses tak- ing piace in that part of the brain where the nerve of balance takes its origin. Now, if this were all, there wouid be no sense of seasickness. But it is not all. There is a large nerve which has its seat of origin so closely interwoven with that of the nerve of balance that when that seat is in the throes of confusion this large nerve becomes agitated and dis- turbed. This is called tne “‘pneumogas- tric” nerve, and passing down the neck from the brain gives off some of its fila- ments to the lungs and heart and what ig left is distributed to the walls of the stomach. - The peculiar confusion which takes place in the brain as the result of the tossing about of the body from one plane 0 _another in quick succession inspires the pneumogastric nerve to send down an impulse along its nerve trunk which causes nausea and the stomachic convul- sions which are associated with seasick- nees, The victim of seasickness invariably en- hances his own seasickness by interposing a motion of his own. intended. of course, to obviate the motion of the hoat and keep himself from falling, but as a. rule this effort on hig part only adds to the dis- turbing causes and renders the confusion in the ear and brain more intense. A suf- ferer from seasickness is always better 1t he lies down on his back and zives him, self up to the motion of the boat. By so doing, while he will he still seasick, it will not be S0 Severe. because he offers no op- csing motion of his body to that of anl. and is just thatmuci better off. ow * with quartered limes, pickled. mushrooms cut into stars and crescents and Chill before ‘serving. claws and fans. ALMOND PUDDING—Place 1 can peach syrup in a kettle. When hot ad juice of 1 lemon, sweseten to taste an half cup blanched almonds mashed and 2 tablespoons granulated gelatine dis- solved in a little cold water. Pour in a fancy mold line as illustrated with An- gelica and blanched almonds; chill on ice until firm, unmold and serve with plain cream. ASPARAGUS WITH POLKA-DOT SAUCE—Place contents of 1 can aspara- gus, which has been heated in boiling water, on a hot plate. Prepare a sauce by mixing 2 level tabiespoons of flour with 1 of butter and stir into 1 pint boiling milk; add half teaspoon sal, quarter of pepper; boil until ecreamy, then add 1 beaten egg and 1 teaspoon lemon juice. Pour over vegetable and dot with capers. VENISON STEAK WITH MUSH. ROOMS—Brush a steak with pepper, salt and melted butter, broil over hot coals for about eight minutes; place on a hot dish on which has been placed four spoon- fuls of melted currant jelly and a pinch of mustard; garnish with mushrooms simmered in butter until tender. LEMON CREAM PIE—Place 2 cups of boiling water in basin, add juice of 2 lemons, half cup sugar and a pinch of salt. When boiling stir in 2 tablespoons cornstarch wet with 2 tablespoons water; stir until thick and transparent; remove frcm fire and beat yolks of 4 when cool fill baked pie shell. The whites until almost stiff; add 4 level t blespoons sugar beat stiff; spr pie and brown in cool oven. in CHESTNUT CREAM—Boil 1 pound chestnuts till tender; ell and blanc press through a sieve; cook 1 quart m: yolks of spoon salt until cu: 1 coats m add chestnut pulp, 1 teaspoon vanilla and 1 tablespoon of sherry. Cool and freezs as for icecream. Serve as illustrated with bolled chestnut on top. CALVES’' HLARTS A LA MODE—Soak the hearts in salted water for 1 hour; drain’ and cook boiling water for 1 hour; cool; with a skewer punch holes large enough to admit strips of parboiled turnips, salt pork and potatces; place a pan with a little water; bake un der; baste often with salted water, 1 cup sug to which is added melted butter and pepper; when serving. Honey Balsam, pass a thickened excellent preparation for pre- venting and removing freckles and tan, and which will ‘whiten and re- fine the skin, is prepared thu: Pure honey, 4 ounces; glycerine, 1 ounce; rectified spirits, 1 ounce; pure citric acid, 3 drachms; e4sence of ambergris, 6 drops. Mix the first two by gentle heat. Dissolve the acid in the spirits and add the essence. ‘When the first mixture is cold, put the two together and agitate till mingled. This is also excellent to render the hands soft and white.—Stella Stuart, in May Ledger Monthly. Jreaiment of Freckles HE fact that freckles are ths usual penalty exacted by nature for the bestowal of a delicate complexion in no way compensates any daughter of Eve for their unwelcome presence. The poet may call them “the kisses of Apollo,” but she prefers to 2is pense with the attentions of *%é sun-god. Probably the least offenstive and disdgur- ing of all skin tiemishes, they are the most obstinete to remove. Dermatolo- gists havs tried in vain to compound a remedy which should be a permanent cute. It has yet to be found. True, they may be faded, even removed in many cases, after persistent treatment; but, with the advent of the warm spring days and summer winds, they are very apt to reappear. The summer girl, inclined to freckle, who yet justly refuses to be housed when sun, sky and sea woo her, has on hand a perpetual problem. Freckles are divided into two classes: cold or constitutional freckles, and sum- mer or light freckles. The latter fade gradually, or yield for a time, at least, to mild lotions. The former require almost heroic treatment, which then frequently brings disappointment. It is impossible truthfully to “guarantee” a freckle cure, The very situation of the freckle—below the surface—offers an obstacle. ficulty in fhe way of their removal lies in the wide difference in the texture of dif- ferent skins. A freckle lotion that will have no effect upon one's complexion will irritate and blister that of another. The chief ingredient which enters into many. freckle lotions is acld. An acid will bleach the spots when it reaches them. It must have usually something to draw’ them nearer to the surface. Or- dinary massage of the face will do this gradually, and, by promoting the activity of the skin, in a manner prevent the small denosits of iron. Good facial cireu- lation is a foe to mest facial blemishes. The commonest acid and the most effect- ive is lemon juice, pure or diluted, as the skin dictates.<Stella Stuart in May Led. ger Monthly, Proper Care;[J' Corns ARD corns are produced by friction and pressure. Very.loose footgear may be more hurtful than tight The boot should perfectly fit the foot. The best way ta get rid of & hard COTN I8 14 place uver it a shield and to at- tack the growth with salicylic acid collo- dion. After some few applications the outer layers will be easily removable. By perseverance the corn will be brought even with the skin surface. If now the part is completely protected from pressure and friction, the deeper, “down growing”™ center will gradually disappear, partly by absorption and partly by being pushed te [4he surface. The acid should be used now and again until where the corn once was there is a smooth new skin. Soft corns always arise from pressur and moisture. The feet when careful tended never develop these pa growths. When undertaking treatmen the first essential is to wipe the feet oughly after they have been wet. I the part’ are moist naturally, they ought | be wiped at least twice daily. After doing S0 an absorbent and soothing powder should be applied fredly. Starch and bo- | racic acid in equal parts will be found One dif- useful. At night do not apply the powde but instead lay on with a brush parts of salicyclic acid collodion ang 1 hydrochlerate of morphia. This plan will suffice, but another that has proved very successful is as follows At night the parts are thoroughly dr Then this mixfure is laid on with a b saturated solution of alum, one dram This will dry and harden the sodden t Sue. Apply for six nights. On the seventh use the salicylic and morphia. If the corn is between the toes, wadding sho be placed in that situation. The agony that may be caused by a neg- lected soft corn is altogether out of pro- portion to the apparent cause of the pain ‘Brief pain can be borne with a smile. but When prolonged it is bound to ‘affect ths facial expression of even the mogt stoical