Morning journal and courier., 1883-05-10

in spirits of wine. When they disappear the
 surface of the marble should be we'll washed in soap and water.
 Capital bags for shopping can be made up
 of velvet or plush the size of an ordinary leather handbag, about twelve inches in
 width at the base, nine and one-half inches at the top and eight or nine inches long. Handles of velvet are easiiy attached, and if one side of the back is cut larger than the other it can be shaped and made to fold over, thus forming Q safe cover and fastening.
 capital way to use up cold fish is to have ready nice white sauce of butter, flour and milk to pour over the remnants, which should be laid in deep pan or dish. If placed in the oven to heat thoroughly it should be covered over, that 1t may not brown on the top. little chopped parsley sprinkled over it just before serving is an improvement.
 An English pineushion will be found very pretty addition to toilet table. The eush- ion should be round, with an open space in the center for the reception of 8 flower vase or glass, and can be either of simple colored paper muslin, covered with lace or muslin or it can be provided more elaborately with aR embroidered or painted silk cover and deep fringe or bordering to match. The glass supplied with few fresh flowers is a great improvement to the toilet table.
 The flavor or coffee may be greatly inn proved and It's delicate aroma increased by adding a little bi-carbonate of soda to the water with which 1t is made This is the reason why the coffee obtained at Viohy, Carlsruhe and other German watering places is of such superior excellence, the water in those localities containing certain percent age of soda. In England many persons ha- bitually use carbonate of soda in making tea, pinch to pint of water being the regula- ted quantity.
 Scotch scones make nice addition to the breakfast table. Take half pound of four,
 LII I.1VR -E,,I bonate of soda, half teaspoonful or less of cream of tartar mix the cream of tartar and carbonate of soda with little dry flour and roll to get rid of Jumps; add 1t to the flour and salt, mix it with buttermiIk and bread till you have light dough, then roll out thin and cut into pieces; place them on foured baking sheet and bake for half an hour. Serve very hot.
 It is not generally known that spring lamb is excellent if boiled, or rather steamed, in- stead of roasted. It should be cooked either in double pot or where that is not tC be had, should be placed in soup-kettls upon two plates turned up reverse way, so that the small quantity of water used need not touch the meat. The water should be kept rapidly
 boiling and the lamb will cook in the steam. Before placing it in the pot it should be rubbed with four and salted. Serve with white sauce and chopped capers.
 The Irish are noted for the delightful way in which they prepare lobsters, heating them in their shells and sprinkling them iberally with cayenne pepper and lemon juice. Canned Holsters can be made equally deli cious by heating an ounce of butter in 8 stew pan, turning the lobster into it, sprink- ling 1t with red pepper, and, when it is thor oughly hot through squeezing the juice of 8 lemon over it. It should be served upon 8
 very hot dish, and will be found most palata-
 ble.
 Here is a fanciful way of cooking pota- toes Potatoes fried in ribbons-Cut slice out of a raw, unpeeled potato about an inch thick; peel off the skin, and then continue to peel till the slice is converted into 8 rib bon it should not be too thin. Tie it in knots or bows and keep it in cold water till ready to fry. It is necessary to do the peel ing quickly with very sharp knife, and to place each ribbon in cold water then dry lightly with cloth and fry in perfectly boil ing fat till they are nice golden brown. Serve on 8 napkin.
 Now is the right time to start window gar deRs. The most inexpensive receptacles for seeds and plants answer every purpose. Or dinary soap boxes, painted green, do very well, and an ingenious oontriver has suggest ed that the tin boxes in which mackereI is put up, if painted green or scarlet, have been found to serve admirably; and seeds planted now, if watered with care, and not swamped, will soon bring forth satisfac- tory reward. It ig a mistake to suppose that draiaholas are necAssary; plants will grow perfectly well without drainage
 Children are always losing their pencils, and case which will save many small troubles can be easily made by taking a piece of leather and piece of stout linen, cutting both the same size; that is, the length of an ordinary pencil, and the width to accommodate many are needed Tack the two together and bind them with braid, then run lines of stitching across at equal distances of such a width that any or dinary lead pencil may be slipped in between them. A tab or flap of holland to button over the end is an improvement, and pre- vents the contents slipping out When fin- shed the case must be rolled up and fastened l by two strings of ribbon or braid.
 Dried apple pie is by no means to be de- ] ,pised, especially at time when fruit is tanta- izingly dear. The apples ought to soak all I night, and be iberally washed in many wa CTS in the morning, every bit of core being | carefully extracted. Then they must cook Fery slowly. being placed as far back on the | stove as may be possible, little water being | added from time to time as may be needed | when sufficiently tender they should be | mashed or pounded until they present per | tectly smooth pulp free from anything like l umps Sugar and one or two cloves must l 0e added, and if they are used in combina- | ion with nice, haky piecrust they will be | 'ound to justify these recommendations
 Lemons are really valuable agents as blood | purifiers At this time of year young people | mould be encouraged to eat them with sugar l They are good deal more palatable than | lrugs anyway, and serve as useful purpose | Lemon pie is not only wholesome, but ex- ,eedin&ly good, and 8 pudding but little | Znown here, lemon pudding, will amply re- ward any housekeeper who decides to try 1t. nix 1t well with half pound of flour; add | he grated rind of two lemons, the juice of | our and the beaten yolks of six eggs mix he ingredients well together (with a pinch # salt, of course); moisten with milk if 4 necessary, and pour into 8 mould or well [ ,uttered basin; tie in cloth, and, having ,ot ready with boiling water, let the pudding ,oil steadily for two hours and half, keep ng the lid of the pot a little open. Serve | with sweet or wine sauce, and it will be | ound excellent.
 One of the most wholesome dishes for | hildren at this season is compete of rhu ,arb and rice. Rhubarb, just now, is the nly seasonable substitute for oranges, which lave been plentiful, and it is impossible to its value in early spring. To pre- are, take bundle of rhubarb, four ounces if rice, one and one-half pounds of loaf ugar one pint of milk and two drops of es- ence of lemon or vanilla; wash and pick he rice and drop it into the milk. which aust be boiling; and four ounces of loaf su- ar and the vanilla, boil till the rice is ten CT, then remove from the fire and let it get old trim the rhubarb, cut it into one inch ieces and stew them in 8 small quantity of I zater until thoroughly cooked, when the lice from the rhubarb should bs poured lto another stewpan, with one quarter of a ound of sugar and one-half 8 pint of water 3 boil for eight or ten minutes, strain it and our over the rhubarb; set 1t away to get l old and when needed serve in the center of dish with the rice around it.