Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1882-09-07

or until it is SO thick that You are sure it will
harden in the mold. Flavor with vanilla, lem
on, or rose water Serve with raspberry jel-
| ly, or with cream and sugar.
delicious pudding is made by taking eight
or nine good-sized ana tart apples; peel them
and cut out the cores, leaving the apples
whole. Fill the space thus made with sugar
and little grated nutmeg or cinnamon Put
them in an earthen baking dish so large that
| the apples will cover the bottom only. Then
make rich custard, allowing four or five eggs
| to one quart of milk; sweeten to your taste.
| Pour this over the apples, and bake until they
are tender; try them with broom splint
Serve with cake or with sweet biscuit
Small new potatoes are often wasted by
| careless cook, who is usually in hurry, and
who does not know how to use them to ad-
vantage. Here is an excellent way to prepare
| them: Remove the skins, using very sharp
knife, so as to take off as little as possible Of
the potato. Have hot lard in the kettle in
which YOU fry cakes. Wash the potatoes wipe
them dry, then drop them into the hot lard
| They will require from twenty to twenty five
minutes to cook, and should be of a delicate
brown Turn them often.
A delicate cake is made by beating five egga
| yery light: beat the whites and yolks sen
| arately, and if the yolks are at all lumpy
strain them. Beat three cups of powdered
| sugar and one cup of butter to a cream; and
Que cup Of sweet milk, four cups of sifted
flour in which you have mixed one teaspoonful
| ana q nalI OF DahlLS pOWuor anu the Juice ana
| the grated peel Of one lemon. Put the whites
of the eggs in last. Bake in moderate oven
IN ore large, round loaf or in two long, narrow
| tins.
Neat and pretty bureau covers are made of
white monte CLOTH Trim the edge with an
your purse allows. This cloth will be found
to be very servlceable, as it looks we'll after it
isswashed, and it needs no lining. Scrym also
makes pretty covers; these should be
trimmed with torchon, and they may be lined
with bright colored silesia. Pink the edge
OF the siiesia, and Let it como to the scallop of
the torchon.
| Two rich, somewhat extravagant, but de-
licious cocoanut pies can be made BY follow
ing these directions: Crate ono pint Of fresh
cocoanut quite fine; beat one-guarter of
4 pound of butter andone of sugar to a cream
like roth; add tumbl err (of ordinary size) full
of wine, strongly favored with rose water; stir
in the cocoanut, and, lastly, put in the whites
of five eggs beaten to froth. These pies
should be baked in deep plates, with thin
| lower crust
Oatmeal porridge is excellent if made in this
way: Soak two cups of oatmeal all night in
| water; in the morning strain it, and let it boil
brskly for half an hour; then add about two
cups of milk, and salt to your taste; let this
boil up once or twice; sweeten or not as the
patient may prefer This can be assimiated
by very weak stomach, and is not only re-
| freshing but nourishing. When straining the
oatmeal before cooking, rub it in the sieve with
a spoon, 50 that all the soft part will be saved.
Grease spots can be removed from silk by
| sprlnkllng French chalk on the spot and lay
ing the garment away on a shelf in dark
closet. If the stain is obstinate this may have
to be repeated. In ordinary cases this will be
sufficient but where the grease is not fresh
and has spread it may be taken out by placing
plotting paper over it and applying hot iron
to it. Do not let the iron stand on it long, and
it must not be very hot, as there is danger of
the color of the silk being changed.
A good dish for breakfast is made by frying
some thin slices of salt pork; when done, pour
all the fat out of the frying-pan, leaving the
pork in it, then pour sweet cream over the
! pork, and let it scald. Serve with baked pota-
! toes. If the pork is first treated after the fol-
lowing directions, one who disllkes pork may
| find pleasure in eating it: Cut the slice thin,
| put them in the saucepan, and cover them with
| cold water; let this come to boil, and then
drain the water off, aud fry In the usual way.
All the greasy, strong flavor will be removed.
4 pretty chair back is made of an antique
lace stripe put over silk Have the lace in the
center, and on the silk stripes of the same
width at each side: embroider pretty vine
| This is lovely, made of the lace and blue silk.
with sprays of small pink buds or of cardinal
satin, with daisies and buttercups embroidered
on it. The top is turned down and hemmed,
and the bottom may be finished with lace or
made in points, with tassel on each point.
way: Beat the white of one or two eggs (ac-
cording to the quantity you wish to serve);
when very stiff, so that you can almost turn
the platter upside down without the egg run
ming off; stir in as much powdered sugar as
you can and yet leave the frosting 30 that you
can dip the figs in it. If the fig is not entirely
covered at the first dipping, repeat the process;
let them dry in the heater or on a shelf over
the stove
Peach fritters, served with cream and sugar,
Ill, -:
Make batter as for ordinary fritters-of sweet
milk, flour and baking powder-and if you
choose to add one egg to each pint of milk it
will improve the dish. Peel and quarter as
many peaches as you wish to put in-,the more
the better, as the peaches shrink in cooking.
Drop by spoonfuls in hot lard, fry till brown,
! and serve warm.
Sage and other herbs which you wish to keep
! for use IN the winter should be gathered on
dry day. If they are perfectly dry when gath
cred you can sift them at once, and with very
little trouble Put them away in tin cans (the
cans in which prepared cocoanut comes are
nice for this purpose) to keep them where it is
dry. Herbs which you do not care to sift can
be tied in bundles and hung up after the FASH
ion of our grandmothers.
If you are so fortunate as to be able to pick
Ecucumbers from your own vines for picking,
Fyou can see that they are not torn from the
vines, but are cut with shears or pruning
knife, and that a short stem is left on the Gu
cumber. If this precaution is taken. you will
fndsthat,they will be much less likely to spoil
4 or become soft, whether they are sailed or are
put directly into vinegar.
IL A lace cover is about the only kind that ia
4 adapted to a small ebony table. The center may
be of muslin or null, but the edge should be
ought to hang over the table edge for four or
five inches only. In form this cover may be
square or round; ribbon may be placed under
insertion in the border.
Brandy snaps are made of one pound and .
quarter OF butter, half pound Of sugar, one
pint OF molasses, a tablespoonful of ginger,
and flour enough to roll out the same as ginger
snaps are rolled. Roll them and bake IN hot
oven. If you choose to take the trouble, have
bowl Of powdered sugar at hand, and when
they are taken from the tins dip them one by
one in the sugar.
If vegetables that are to be picked are put
into cold salt and water, and are gradually
brought to the boiling point it Is not necessary
cold salt and water. The right proportion to
use is one-quarter pound of salt to one quart
I OF water. 1t is sometimes great convenience
to be able to do up pickles in one day.
1t is good plan when baking new potatoes
to turn them occasionally in the oven. assthe
skin is SO thin that there is danger Of their
Burning on one side before they are done I on
the other. II they are very small bake them
in dripping pan; if you do this you will not
need to turn them, but give the pan 8 shake
once in while.
White kid shoes can be cleansed by dipping
perfectly clean white flannel cloth in little
ammonia and then rubbing the cloth over
/ cake of white soap; after doing this rub the
kid gently and diligently, and the soiled places
will be white again As the flannel becomes
soiled change for clean one.
l. II you have trouble to get your last years
catsup bottles perfectly clean, after washing
them thoroughly in suds and rinsing in clear
water, chop potato quite fine mix it with a
little warm water, put this in the bottle and
shake it we'll; it will surely remove any foreign
/ substance.