da ett ete aii ality hen tuial Rip ot Ae Girected in preceding recipe. Anchovy sauce thus made is also very good with any boiled fish. Baked Boiled Fish. To many palates plain boiled fish is iunpleasing. It may be robbed of the ipeculiar flavor of boiled fish by putting it over the fire in boiling salted water, {cooking until nearly. done and then draining it and transferring it to a 'bak- 'ing pan. Brush it over with flour and tbake half an hour, basting well with { butter first, and then with the dripping iin the pan until the surface of the fish a : 6 Y fishman neyer has cold-stor- age fish,"' a man said to me the other day. 'You know, most of the fish dealers get their wares from the cold-storage plants where they have been packed down for months, but my merchant has only the fresh fish, and that is why I always patronize him and never go anywhere else," I did not question my friend's state- ment or his good faith, but I cherish- ed doubts of that fishman's veracity. If the truth were told without gilding, I believe it would be found that there ig not a fish merchant in any of our big elties who does not carry a stock of cold-storage fish. There may be among these some freshly caught varieties, but the majority are those which have been conseryed by freezing--I!f by nothing worse! The opinion as to the healthfulness of the cold-storage foods varies widely. Some authorities condemn them unre- servedly. Others grant the Alsadvan- tages of eating fish which have been frozen an indefinite length of time, but claim that not all are unwholesome to every eater, and that the benefits of a change of diet outweigh the harm of an occasional case of ptomaine poisoning. All sensible persons agree, however, on at least two points, that the fish should be purchased always from a trustworthy salesman and that the varieties should be chosen which will best bear transpor- tation and long keeping. The firm-flesh- ed, solid fish are not so Hkely to suffer by either of these processes as the more delicate kinds. Holding fast to these principles, it is safe to have fish on the table at more or less regular intervals. In the Lenten season they will appear more rather BZ. 2 Ler Bobiag Fis? than less, and the spectal attention which is given to the fish supply at this time acts as a certain guarantee of the excellence of most of the finny tribe. It would be a pity to cut fish altogether from the bill of fare at any season, if for no other reason than because of their value as pleasing articles of diet. But in those seasons of the year, when the warm, languid days are upon us, fish are of benefit on other than appe- tizing grounds, They are lighter than meat, less heating to the system and make less of a tax upon the digestive organs--granted always that one can eat them at all! CAUTION REQUIRED For it must be acknowledged, even by the most ardent advocate of fish, that they do not suit some constitutions. I have known persons who were poisoned by fish--and this not because of any fault in the freshness of the fish, since it would be eaten by every other mem- ber of the family and produce no evil effects except upon the one unlucky wight to whom it was deadly, The fact once clearly established that fish is unwholesome to any one, it is safer for him to fight shy of it thereafter. Never mind if once in a while it may produce no evil effects; it is safer to take no chances, unless the eater be one of those who finds enough enjoy- ment In any article of food to run the risk of possible illness for the sake of the pleasures of the palate. I confess frankly that I do not belong to that school. Once any article of food has played me the shabby trick of disagree- ing with me, and I am convinced beyond peradventure that this thing and this alone {s responsible for my indisposi- tion--I have done with it! It may be for Mire saat, LEMLOVITG Sz others, but it is not for me! All of which does not mean that there are not myriads of persons who can eat fish with enjoyment and with entire im- munity from unpleasant effects. For their benefit I append the following recipes--for them and for the sake of those who are constantly on the search for some little novelty in the preparation of food which will stimulate the lan- guild appetites of those of their house- hold. Few are the palates which are not jaded by springtime and which will not welcome any change from the every- FEES Sbe ea day ways of cooking familiar food. Cod With Oysters. Boil a small, solid piece of cod, put- ting it over the fire in boiling salted water. When it is done take it from the fire and flake it up with a fork. Make a thick sauce in the proportion of a ta- blespoonful each of flour and of butter to a cup of liquid. The liquid should be half milk, half oyster liquor. Cook the butter and flour smooth first and then pour the liquid upon them and stir until the sauce is smooth and thick. The quantity required will depend upon the amount of fish used. For two cups of this, flaked, a generous cupful of the sauce will serve. Stir the flaked {sh into the sauce, put over the fire and let all become hot through. When this point is reached add a half pint of raw oysters and cook for about three minutes, or until they plump ond ruffle. Season to taste with salt and pepper and serve at once. Halibut is excellent thus prepared, and this is also an admirable way to cook salt cod, using this just as you would the fresh fish, except that it should be submitted to a preliminary Soaking. Fish in Anchovy Sauce. Make an anchovy sauce by cooking to- gether a tablespoonful each of butter and flour and adding to them a tea- spoonful of anchovy paste. Pour on this a cupful of milk and stir until your sauce is thick and then add the fish as Qe Bozra2 fs a pleasing brown. Dish the fish, add to the liquor in the pan a tablespoonful of browned flour and pour on this halfa cupful of boiling water, Stir.until thick, season with salt, pepper, a teaspoonful each of mushroom or walnut catsup and of Worcestershire sauce and a little kitchen bouquet. Send to table in a gravy boat, Fish Steaks. "Cut your fish steaks about an inch thick and four inches square and lay them in a dripping pan which has been rubbed with onion and well buttered. The steaks should be lightly salted and peppered before putting them in the pan and should then be sprinkled with a few drops of onion juice and finely minced parsley, a little lemon juice and have a bit of butter®about half a teaspoonful-- laid on each. Cover and bake half an hour, uncover and brown lightly. Halibut is especially good served in this way, but any good firm white fish may be used. Fish Cutlets. Make a little rich drawn butter, mix- ing it in the proportions given for sauce above," but doubling your quantity of butter and using water for the liquid. Into this stir flaked fish of any kind-- baked, broiled or boiled -- using about three cups of the fish to one cup of the Spread on a wide plate or dish to cool. When stiff it may be cut or with the hands moulded into cutlets. There are cutlet forms or cutters, made of tin, that come for shaping the fish as you desire. Dip each cutlet first in crumbs, salted and peppered, then in egg beaten up with a tablespoonful of cold water and then in the crumbs again. Sct in a cool place for half an hour, at least, drop into boiling fat and fry brown. This same mixture may be shaped into croquettes. Garnish with parsley, and if a white fish is used a tomato sauce is a good addition. Al anne. ine sauce. TH E HOU SEMOTHERS' EXCHAN HAVE a well-made box of fair size, It Is solidly pene with hay and then lined with cambric, The buckets fit in r- fectly and are covered with a hay pad. he lid ts hinged and clamped down be hooks. The whole affair is a cloze imitation of the 'flreloss cookers" on the market. It is not a success! It ts a help, I grant. T put beans, oatmeal, corned beef, etc., in at night, after heating them thoroughly. They are very. hot all through. When I open the box In the morning, a strong odor of ene hay greets me. I take out the vesse!s and cook the contents until noon to get them done, To me it seems that food prepared in the fireless cooker ig thoroughly soaked, but not cooked, It tastes and smells soaked, until it has been well cooked on the stove. The buckets are still hot in the morning, but the food Is steamed only. According to your article, which I have que read, I am in the wrong somewhere, ales an eevecia) asbestos Iining? Is the atove" made of cotton, wool or of pest As yours ts the first tale of faflure with the fireless stove that has reached me, I am constrained to look closely into' the circumstances as reported by you. One or two defects {n your process are apparent to me. It Is not enough to make the contents of the pails or buckets thoroughly hot before they are buried In the hay. They should be cooked for ten minutes or more, on the range. The work of cooking sHould be fairly begun. The fireless box takes it up at that point and holds it indefinite- ly. It carries on the boiling and roast- ing along the line at which it found it, Secondly: Your "buckets" are not tightly closed, or there would be no emell of steaming hay. My first ex- periments were made with much ruder matoriais than those at your command. f was in the country, when a letter from your courteous consulting chemist opencd the ball. I constructed a 'stove' of a packing-box, filled it with hay; hollowed gpacos for my covered pails and when a wooden cover was fitted to the box, shutting in the hot kettles, an old 'comfortable' was wrapped about the whole. I cooked oatmeal for fifteen minutes on the range after preparing it as usual, covered the kettle with a clean cloth and rammed the cover tightly down upon this to ex- clude air and retain heat. The porridge Was perfectly cooked in the morning and very hot. Tho second test was upon certain hard pears, intended for canning. They were rejected because of their tough- ness. It could do no harm to risk them in the cause of culinary science. They were pared and halved, set over the fire in enough water to cover them (barely) and brought slowly to a boil. This boil was kept up for ten minutes before the kettle, which had a tight cover, was plunged into the hay-hol- low. Top and comfortable were ar- ranged as before. In the morning, the pears were so tender that a straw went to thelr hearts, and almost translucent. I added sugar to taste, set them over the fire for fifteen minutes, and can- ned theta. Months afterward they were eaten with cream and were pronounc- ed delicious, I should be glad to hear of other suc- cesses--or failures, Recipe for Chocolate Creams Please tell me how to make chocolate creams, rains das to address you when < would 1. To make chocolate creams: Beat the white of an eggs light with a teaspoonful of confectioner's sugar. Add a teaspoonful of vanilla and, Bradually, enough confectioner's sugar to enable you to roll the mixture into balls, It should be very smooth and the balls be about as large as small marbles. Lay upon a pan or board until firm and coat them with this preparation: Melt sweetened chocolate in a double boiler. Transfix each "marble" with a long pin or tooth- pick and dip,into the cho zolate, roll ing it about until thoroughly coated. Spread upon waxed paper to dry. 2. In writing to me address me in care of this paper. The letters are not opened until they reach my hands. The New Designs in Chafing Dishes HE newest chafing dishes are i furnished with tray to match and a screen that curves three- quarters of the way around the flame, Some of them are of cut glass, when the set is of gold or silver; others are of ordinary plate glass when the dish is nickel, copper or brass. The screens protect the lamp from vagrant draughts, and they hasten the cook- ing of the dish so much that the hun- gry guests do not become impatient. Most attractive sets are shown this year made of brass and trimmed, as. it were, with a plaited band of copper. The colors of the two metals combine well, and the set is handsomer than those made of plain brass, which is really too yellow for the purpose, Some nickel sets are bound in cop- per, too, and they are so durable that it is quite worth while to invest in one. A few screens for brass chafing dishes are made entirely of the samé metal, beaten as the Cairo. finger bowls are; and, while they are very handsome, they rather tend to ex- clude the company from the frites of "rabbit"? making, Easy Way to Silver the bane of housewives. Clean When C "the ane the silver is always it must be personally done, they conjure up pictures of themselves bathed in patent soapsuds or covered with gritty powder, while the silver lies in front of them caked with the drying "cleanser." After operation of wiping each must be polished with the painful piece, it cloths and brushes, then washed and polished again. Few women seem to realize that by putting the silver in an aluminum pan full of cold water and bringing it_to a boil, the stains will disappear and the cherished heirlooms will come out of the bath as good as new, requiring only drying with a soft cloth to finish the process. By using t his method, other work may be done about the house while the silver cleans itself without further tvouble. Needless to add, for large pieces large pans must be provided, so that the water will cover them; but even an outlay in aluminum, expensive as it is, will-pay for itself with the money saved on soaps and powder A Big Problem I have seven in my family. That means twenty-one meais eaten in one day, and 147 per week! The figures utterly discour- age me. To get a wholesome variety of food involves more thought than the actual physical labor, Please let me have the mincemeat recipe which came to you from your great-grand- mother, In the recipe for eggless gingerbread con- tributed by a southerner,.. I read: 'One pint of good syrup." Does she mean the light syrups, or the heavy--such as sore ghum or New Orleans molasses? The family recipe for ininceméat was printed a week or two ago in compliance with your request. I re- fer the query respecting syrup to the southern matron who used the term. One word of motherly counsel as to the twenty-one meals per diem, If you had to cook for one person, you would set the table and with food just the same. It is as easy to cook for three as for one, and, ex- cept that you must peel a few more vegetables and bread a few more chops, as easy to get up a meal for seven as for three. Turn the other end of the telescope and minimize your tasks. After all, we get but one drop of rain at a time, and we live but one minute at a time, and no two duties can be crammed into the same minute. Take life in detail, and do not look beyond the business of the'pres- ent hour and the day. that now is. That is God's work--not ours, Cleaning a Broadcloth Skirt Kindly advise me,as to the best way of cleaning a breadeloth skirt of good qual- ity that ts to be tuyned and made qver Unless there are spots that have gone spread it through to the wrong side of the cloth, why clean it at all, beyond brushing it well? If there are grease spots, 'wash them out with soap and water and sponge what has been the right side with pure alcohol. Do not touch what is to be the right side. All stuffs take dirt more readily after they have been cleaned than when the surface has not been abraded by scrubbing, Cream Cones I see in the Exchange several requests for the recipe for ice cream cones, or fairy gin Herewith please find a rpful of butter, one cup of sugar, half a cupful of milk, one and seven- eighths of a cup of flour, one teaspoonful of ginger um the butter and ada sugar grad- y, then the milk very slowly, Sift the round ginger with the flour and combine the two mixtures. fpread very thin with & broad-bladed kKnite upon an inverted dripping-pan Bake In a moderate oven. When aked, cut the sheet into squares and, while etil! hot, rolk into cones, they are allowed to cool they will crisp, you -cannét roll them, tech carefully while the' sheet ta bak- and turn the pan frequently, that it may be evenly cooked all over. T hope i urers will not be discouraged by the. word '"'gingerbread,"' [t will be found better thap confectiones rones,'* Getting Rid of Rats Wit! you help me to get rid of rats? T have tried various poisons without suc- cess, If you can catch one alive bedaub him with Hquid tar and Iet him go. He will clear the premises of bis breth- ren. Smear the holes :by which they enter the house*and rooms with a mixture of tay ar red pe} s IL have known this nfothod to suce when all others failed. The tar sticks to thelr fun and is peculianly obnoxious to them and to mice, END OF INDIAN GONGRESS WILD DISORDER ABOUT ELECTION Issue tion. 6 dian "The recent Indfan National Congress broke up amid disorder, quiet and orderly fashion. fon wis filled to overflowing by one o'clock, when Mr, Surendra Nath Ban- nergee rose for the purpose of second. ing once again the abortive resolution OF PRESEDENT, brought forward: for the election of Dr Behari Ghose as president of the Con: €ress, ceived with constant cheering, but a reference which he made to Lord Cur- Mr. Bannerjee's speech was re: zon evoked some' hooting, Thy Londen Daily News Correspphd- Close. The London Datly News, in a recent gives the following vivid descrip- f the riotous chose of recent In- National. Congress +-- scenes of the wildest The delegates gathered' in The pavil- "The acting chairman put the reso- lution to the Congress amid' a storm ents Account of the Stormy of ] cheers with which protests were mingled, and declared it tobe carricd. EVERYBODY SHOUTED, «'In tho meantime the ferment in the body of the hall had inereased to fever pitch. Every' delégate was on his legs and shouting with all his might: Dr. Behari Ghose, standing on the table, 'ang the bell violently, and made fer- vid appeals by word and gesture for the restoration of order, but in vain. Dr, Rutherford expostulated with Mr, Tilak, who, hewever, persisted in his. refusal to give way. After' ten minites of tu- mult, 'sticks began" to <yvave" threaten- ingly, and some ugly rushes were made for the platform. "Very soon the whole 'body 'of dele gates were swaying forward, and driv ing back the section of the Moderates who were wedged 'near the platform, The leaders of the advancing 'throng speedily gained a 'foothold on the steps of the platform. The Congress volun- teers essayed to beat them back with sticks and chairs, but the resistance was feeble, and the . volunteers were swept away as the platform was car- ried by the assailants, while the previ- ous occupants decamped in haste, CHAIRS AS MISILES. "As they ddparted chairs began to/ hurtie through the air, and within' a few moments the body of the hal! was given up to a general melee, At last e ys the struggling . moh. sought. escare, Wild rushes were ~made flimsy walls .-of, the Split-in all. direstions. head foremost through the pavilllon. awhich Men. tumbled through the gaps, and bolted into-the pary shrieking for the police. POLICE CALLED "Constables ing, and finally sueceeded the mob. Many were - injured in IN, hurried into the buffd- in quieting Several men were arrested. the fighting. Some had»badly cut-heads, the result cf blows from sticks, Mr. Pierse, an English journalist, was slightly. hurt in helping Dr. Ghose to escape. | SCENE OF: DESOLATION, "The pavilion, when calm had. been restored, presented a lamentable spec- tacle. Fragments of broken tables and chairs were piled. in' heaps upon the platform, the background to which Was formed by the shreds and' strips of the rent canvas. "ATL the persons -frrested have beerl Feleasod. . A statenient signed by the leaders of the Moderate party was. is- sued. announcing that the Congress had. been. adjourned, sine die under painful. circumstances, and convening a meeting next day of all delegates jn agreement with the principle that the attainment of colonial self-government by. slirictly canstitutional. means should ke the goal of their. political aspiration; and that meetings for the promotion nf such an aim should be conducted 'in an orderly manner." prt Fee LAST OF THE CRUSADERS. Nomads 'of the Soudan Wear the Cross and Arms of King Richard's Day, Captain Arnaud and Lieutenant Cor- SUNDAY BREAKFAST, Piet Grapefruit, rice boiled in milk and eaten -- vies babes, with cream, fish balls, popovers, toast. tea and coffee. < LUNCHEON, Dae Cold tongue (a left-over), lkttuce and caulifiower, salad with pare Ester ik 3 "ing (@ left-over), baked beans, with tom@e =~ to sauce (a left-over), thin brown er and butter, crackers and cheese, charlotte russe, cocoa. ¥ DINNER. Tomato and okra scup, roast best, baked macaroni, white oniens cr2amed, ¢ peach pie with cream, black coffee, MONDAY ie BREAKFAST. Pe Oranges. cereal and cream, bacon and ergs, French rolis (warmed), toast; tea an coffee. LUNCHEON, Barbecued ham, baked Irish potatoes, Scotch scones, warmed and buttered; blané mange, cream and cake, tea, pe a DINNER. : Yesterday's soup, beef a la mode pmians ed with minced carrots and tomatoes . left-over), onion souffle (a left-over), buked § and browned sweet potatoes, mince pie, -- black coffee, F 4 TUESDAY BREAKFAST, *% Malaga grapes, hominy and erewm. bhread-; ed scallops, corn bread, toast, tea and cof- ee. LUNCHEON, Savory stew of beef (a left-over), sweet potatoes saute (a left-over), hominy pude ding (a left-over), baked chocolate cus tards, cake, tea. DINNER. Bean soup with croutons, brown fricas, see of rabbits, spinach, mashed potatoes, | queen of puddings, black coffee, ae WEDNESDAY. BRBAKFAST, * Fruit, cereal and cream, bacon and fried. mush, grcue cakes and maple syrup, toast, tea and coffee, LUNCHEON, Stew of rabbits and macaroni (a lefte over), stewed tomatoes, stuffed potatoes, lettuco salad, crackers and cheese, bread pudding, tea. DINNER, ay Bean and tomato soup (g left-over), lard- ed calf's liver, fried potato cakes (left over: from Tuesday), creamed carrots, baked ap- ~~ ple dumplings with wine sauce, black coffee, THURSDAY j BREAKFAST, a Oranges, bacon and fried apples, graham gems, toast, tea and coffee, LUNCHEON, Mince of liver on toast (a left-over) creamed carrots (left over), b pee sweet. potatoes, pancakes and sugar, tea, : DINNER, Julienne Sent mutton chops en Chace Be green peas, ae artichokes, led rice, tapioca pudding with cream uce, black coffee. "5 FRIDAY BREAKFAST, 2 ea Oranges, cereal and cream, clam fritte sally lunn, toast, tea and coffee, LUNCHEON, afalibut steak, stewed potatoes, tomate: toast, fruit and nut saiad, crackers and cheese, cream puffs, tea, : DINNER, Oyster soup, smothered chicken, rice cro quettes (a left-over), salsify fritters, ri and raisin pudding, black coffee, _ * SATURDAY BREAKFAST, Oranges, mush and cream, cheese ames let, quick biscuits, toast, tea and coffee. LUNCHEON. ' Creamed halibut (a left-over), fried mush {a left-over), hashed potatoes, browned; bananas and cream with sponge cake, tea. DINNER, Clear soup a la Russe, chicken and oyster pie (partly a left-over), string beans, whip= -- potato, cup custards and layer cake, lack coffee. : Airy Homes | NCE a real estate agent, In go- (@) ing over the list of seashore houses with a prospective rent- er, pointed out the cottages and their © locations, and described them as "airy," "small" and "stuffy." Needless to say, those designated as "stuffy" were avoided. : Why should any house be stuffy? Every one knows what the term means, although in ,words it is inde- Scribable; yet some houses are unmis- takably so, and, once having acquired the stigma, it takes refurnishing and @ general renovating to remove it. Careful study of the matter has proved that it is entirely owing to the airing of the beds, improperly alread rooms, and rooms where all the clothes of the sleeping places have not regularly been removed are always "stuffy," and it takes but a short time for it to impregnate the whole house. Each separate blanket and sheet should be taken off, shaken and laid Spread out on the chairs; the window should be open, and the place unoceu- pied for a full half hour. This done, the house remains fresh, clean and healthfuh It {s a peculiar fact, but nevertheless true, that many house- keepers--good ones, too--neglect these Cotafls, white, really, such things should be Included in the first lessons for keeping a house, ; The same rule applies to perscnal belongings. Many women, in speaking of another, will say: "She is tareless; : when she takes off her dress she never hangs it in the closet." Nor should she; that is not carelessness; it fs the essence of good care, All wearing 4p- parel needs fresh, cool air before be- ing placed among other garments; and the woman who takes off her things-- hat, vell, coat or skirt----when she hes come into. the house and immediately puts them away. never has: fresh tilings, no matter how, many daily baths sheymay take, for olticers Of thy Erheh -Cotantal Int who -crossed the Saher from he: Gaull of Guiseds relate Cx p ata journey wilich was €x- costix ral in may ways In twenty-seveir days' they traversed 26 milesson horseback and 4.320 miles on camel. The entire expedition was accomplished in complete tranquility, without firing a shot; yet it crossed a region where only a few years ago the Touaregs (wild. marauders of the des- ert) were inflicting heavy losses-on the outposts of France's North African do- minion, Most interesting \is their theory, as told in the Paris Dlustration, of the ~ origin of the Touaregs, who differ from the ordinary Moors and Arabs. They live still in an area with no frontlers, ecvering the desert on their camels, a proud and mysterious. race, "A romantic hypothesis,' the officers say, "has it that they are descendants o: the Crusaders, the last of the core ponions Of St. Louis: naaineha, charaedrs, "and aceo oven support the idea? "On their "turbaned. hoads therestg still the helniet, with dblaeks or white Vimor. They -wear sword, Janes and buckler; but, most singular of all, the cross figures, as an habitual ornare on their bucklers and on the pommels -- of their saddles, In their Mussulman professions they are only lukewarm. Their women are very free, scarcely cloistered at all in the harem, "Indeed, the Touareys seem veritable strangers in Islam, Chivalrous bent on warlike adventure, the sporls they al- fect are those of. the sword--journeys end heroic exploits. And when they come home from their forays they make sqngs to tell of their deeds, and sing, them to their fair ones, as did the troubadors," eae