"Glorified Rice,"
One-half box gelatine, 1-2 cup cold
water, 4 tablespoons rice, 1-2 cup
sugar, 1 pint cream, 1-2 cup milk, 1-2
pound dates (or raisins), washed,
stoned and tmt fine. Wash rice and
cook until soft in 1 quart-boiling wa
ter, then strain through sieve. Soak
gelatine in cold water till water is ab
sorbed. Add hot milk and stir until
gelatine is dissolved, then add to rice.
Add dates and when mixture hardens
slirrbttv add erenm. which has been !
whipped stiffy and sweetened. Servo
ice cold.
Hamburg; Wigg'c.
Grind 1 pound beef, mix with 1-2
cup bread crumbs, 1 small onion, a
little sage, salt and pepper. Put mix
ture in a hot frying pan well but
tered. Brown on both sides, then add
1 cup hot water, butter size of egg,
and while it is boiling thicken with a
little flour moistened with col"
water. Delicious with baked potatoes.
ETIQUETTE
INTRODUCTIONS. -Should' a hos
toss, if seated, rise to acknowledge an
introduction? What polite phrase may-
she use?
(Answer.) Unless a very elderly or
an invalid lady, a hostess should nee
and hold out her hand to greet any-
stranger introduced to her. This cour
tesy is obligatory. "I am very glad
to meet you, Mr. A.," or "This is
great pleasure, Mrs. B.," are polite
phrases commonly used,
INTRODUCTIONS. Upon whom
does the duty of introducing guests
fall, the host or the hostess? My
friend insists that, the host leaves
such matters to the hostess.
