Democratic Sentinel, Volume 10, Number 24, Rensselaer, Jasper County, 16 July 1886 — FOR THE LADIES. [ARTICLE]

FOR THE LADIES.

French “A* She U Spoke” Explained So That She Who Runs May HeadItems From a Milliner's Note-Book. A Forcible I’lea for the Practical Train, ing of Girls—Architecture as a Profession for Women. FRENCH “AS SHE IS SPOKE.” Aspic —Savory jolly for cold dishes. Au gratin —Dishes prepared with sauce and crumbs, and baked. Bouchees —Y r ery tiny patties or cakes, as name indicates —mouthfuls. Baba—A peculiar, sweet French yeast cake. Bechamel —A rich, white sauce made with stock. Bisque —A white soup made of shell fish. To Blanch — To place any article on the lire till it boils, then plunge it in cold water, to whiten poultry, vegetables, etc. To remove the skin by im mersing in boiling water. Bouillon— A clear soup, stronger than broth, yet not so strong as consomme which is “reduced” soup. Braise —Meat cooked in a closely covered stew-pan, so that it retains its own flavor, and those of the vegetables and flavorings put with it. Brioche— A very rich unsweetened French cake, made with yeast. Cannelon —stuffei 1, rolled up meat. Consomme— Clear soup or bouillon boiled down till very rich — i. e., consumed. Croquettes —A savory mince of fish or fowl, made with sauce into shapes, and fried. Croustailcs —Fried forms of bread to serve minces, or other meats upon. Entree — A small dish, usually served between the courses at dinner. Fondue — A light preparation of melted cheese. Fondant —Sugar boiled, and beaten to creamy paste. Ilollandaise Sauce — A rich sauce, something like hot mayonnaise. Matelote—A rich tish stew, with wine. Mayonnaise —A rich salad dressing. Meringue — Sugar and white of egg beaten to sauce. Marinade—A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking. Miroton — Cold meat warmed in various ways—and dished in circular form. Farce — This name is given to very thick s .ps, the ingredients for thickening which have been rubbed .through o o a sieve. Foalette Sauce — A bechamel sauce, to which*white wine, and sometimes eggs ■ i i 00 are auded. Ragout —A rich, brown stew, with mushrooms, vegetables, etc. Fiquunte—A sauce of several flavors, acid predominating. Quenelles —Fovcemeat with bread, yolk of eggs, highly seasoned, and formed with a spoon to an oval shape, then poached and used either as a dish by themselves, or to garnish. Remoulude —A salad dressing differing from mayonnaise, in that the eggs are hard boiled, and rubbed in a mortar with mustard, herbs, etc. Rissole —Rich mince of meat or fish, rolled in thin pastry and fried. Roux—A cooked mixture of butter and ,llour, for thickening soups and stews. Sulmi—A rich stew of game, cut up and dressed, when half roasted. Sauter —To toss meat, etc., over the lire, in a little fat. Soujjkc—A very light, much-whipped-up pudding or omelette. Timbale —A sort of pie in a mould. Vol au vents —Tatties of very light puff paste, made without a uish or mould, and filled with meats or preserves, etc. —Catherine Owen, in Good Housekeeping.

FROM A MILLINER’S NOTE-BOOK. White nainsock ruchings have an outside ruche of pink, blue, yellow, or red. Oil of geranium, which commonly is bought for altar roses, is said to keep insects at a safe distance. The Russian turbans have taken precedence of other hats, and are very popular and serviceable as well. Linen collars and cuffs are again fashionable, and it is possible, with the added bit of color, for all to wear them. Ellen Terry has set a pretty fashion in the “Viola” sash, which is in soft China silk, embroidered in yellow or gold threads. Crepe scarfs are very much worn, put loosely across the shoulders, knotted in front; the netted fringed ends hang below the waist line. These pretty things come in every color. Red shoes, with the inevitable red stockings, which are very stylish with black house costumes at present, give a delicate, dainty young girl a look of unwonted diablerie not entirely harmonious. Dainty breakfast caps are made of lace plaited over a Eanchon shape, the back laced with narrow Tom Thumb ribbon in blue, red, black, or any color one may fancy, the ribbon forming a confusion of loops on the top and front. Pretty sets —collarette and cuffs—are made of a double or triple row of narrow satin ribbon in loops of contrasting color—orange and blue, orange and black, or orange and olive green, pink and blue, mingled with black or white lace or ruching. Very elaborate plastrons are made of crape, blue, pink, white or black; the collar is high and flaring, edged with large satin beads the color of crape, the heads covering the collar in loops or stars, while the plastron is covered with long pendants and fringe of the same.

OUIt GIRLS. A writer in an exchange offers the following forcible plea for the more practical training of girls: “It should be the aim of all to give the girls just as broad a business education as the boys. It makes them capable of taking care of ,lthe family, if such responsibilities are

placed upon tnemp it uroauens ideas ana makes them nobler and better. Girls, as a rule, are fully as clearheaded as boys when young, but if, as is the common practice, the girls are brought up to do nothing, to think but little except of dress and amusements, they fall far behind the young man, at the age of 20. in mental ability. “What is needed is, that at home and at school, they be taught that to shine in social circles or to roll in wealth is not the highest aim of womanhood. But let them be taught to make a home joyful and happy, and yet be prepared, if necessary, for life’s bitterest struggles. The young woman who is best equipped for life’s battles is the one who has been brought up to see and know something of the shadows as well as the sunshine of everyday who knows what poverty is, v, work is, and what true happiness i.-. No person, whether man or woman, cun be. truly happy with nothing but idleness on hand, and girls should be educated that work of some kind is necessary to health and happiness. Give girls life’s practical lessons—lessons that once learned are never forgotten. Let them understand thoroughly the details of every- - day life, the value of ail kinds of commodities used daily, how to make a check, draft, note, and receipt. Let them be told the truth about themselves and about the world. They should know something about the snares and pitfalls that beset them. Let them be thoroughly impressed with the fact that on themselves, in a large degree, depends the success of the men they marly. Let them know how to cook, giving them a thorough course in the kitchen. Let them begin where their mothers left oil’, and we shall have a generation of girls strong, hopeful, ambitious and self-reliant, that will elevate the men, and make a hardier and more aggressive people, and thousands of liresides happier and better.”