Weekly Chillicothe crisis., 1883-05-10
HOUSEHOLD.

HUUSEHULD.
Swiss PUDDING This is the way in
which Miss Parloa prepared a Swiss
pudding for her New York class: The
rind of lemon was grated into pint
of milk, which was put upon the stove
in double boiler. A teacupiul of
flour and four tablespoonfuls OF butter
having been rubbed together, the milk
was poured upon them as soon as it
boiled. All the ingredients were put
into the boiler to be cooked five
minutes, with stirring during the
first two. The yolks of five eggs and
three tablespoonfuls of sugar were
beaten together and stirred into the
boiling mixture, which was Immediate
ly thereafter removed from the fire and
set away to cool. When it had become
cold the whites of the eggs, beaten to
stiff froth, were added. The pudding
was turned into throe-quart mould
that had been carefully buttered, and
steamed for forty minutes, when it
was turned out upon hot dish and
served at once. Creamy sauce ac-
companied this pudding, Half cup
full of butter was beaten TO n cream,
and, while the beating was continued,
half cupful of powdered sugar was
gradually added. When the mixture
was light and creamy four tablespoon
fuls of wine were added, and then one.
fourth of cupful of cream, little at a
time. When the sauce had been beaten
smooth the bowl containing it was set
into basin of hot water, and the stir
ring was resumed until the sauce was
perfectly smooth and creamy, no long
er. This condition was secured in Il
few moments.
OMELET. Whip the whites and yolks
of six eggs together for four minutes
and then beat in four teaspoOnfuls Of
salt and little peper. Put two table
spoonfuls of butter in a pan and melt
it, then pour in the beaten egg, and
let it remain until it is firm from CIR
cumference to centre, slipping n knife
under it from time to time to keep it
from clinging to the pan. When it is
quite done double onc-half over the
other, and lift it out on a cake turner,
unless you are clever enough to turn it
into Il plate by reversing the frying
pan upon it. Some persons can do it,
and Others only succeed in breaking
the omelet and the plate, with any
good resolutions they may have made
about keeping their temper in the
kitchen.
WASTE PAPER BASKETS The fash
ionable color for ornamenting waste
paper baskets is deep rich orange.
Scarfs of silk of this hue are drawn
carelcssly about two sides of square
baskets, or draped from the top of
those which are round or oval. Orange
ribbons are embroidered with daisies
or cornilOwers, and drawn slantwise
over one side of 4 basket or run in AMI
out of the mcshes of the wickerwork
in such way that all the embroidery
is fully shown.
CHOCOLATE CUsTARD. The mate
rials for chocolate custard are two sec
tions of chocolate, 4 quart of milk, Il
cup of sugar, the yolks of six eggs and
one tablespoonful of corn starch. Bea,
the chocolate and the corn starch
smooth in scE aratG cups with milk, and
boil the rest of the milk, add the choc.
olate and corn starch, and last of all
the eggs, stirring constantly until the
mixture is thick and smooth. II is tc
be eaten with white cake made with the
whites of the eggs.
RUBBER CAPs.-One objection TO the
ingram carpet is that the high heels
which servants delight in wearing on
thick shoes seem to catch at the threads
and drag them out of place, producing
a rough surface; another is that the
legs of heavy chairs have the same eff
feet. One way of saving these carpets
is TO cover the ends of the chair leg.
with rubber caps at y cost of about sev,
cnteen cents. The servants heels are
of course, amenablc TO no such remedy
CATFISH IN BATTHR.-Cut the fish il
pieces about two inches in length ant
one inch in thickness, beat three egg,
very light, adding salt, pepper anC
enough Worcestershire sauce to flavor
them; dip the fish in this batter, ant
then roll it in cornmeal or in cracker
crumbs; fry in plenty OF lard until it i,
a dark brown; garnish with lemor
sliced, if no greens are available; Gel
! cry tops, parsley, or small and tender
lettuce leaves are preferred.
TEA RoLLs-One quart of flour, on,
Tablespoonful of salt, three teaspoon
fuls of baking powder, n Tablespoonful
of lard, one pint of milk; mix as sof
. a dough as you can handle easily, auC
take pains not TO work in much llou,
on the moulding-board cut out IN mar
row strips, about three inches long
4, rub the top over with n little hot mill
. and bake in a hot oven.
/, CLEANING MIRRORS s.-Dust-clothS
and dish-cloths are good things, ant
so is glasS-cloth when its use is con
fined to tableware, but she who triei
to clean mirror with cloth is foolisl
and wastcful of time. Soft paper anC
ammonia are the proper things, ant
, when they are used the mirror is lef
specklesS and bright in a very shor
/ time.
TOMATO ToAsT.-Run a quart O
stewed ripe tomatoes through colan
der, place in porcelain stew-pan
season with butter, pepper and salt
and sugar to taste; cut slices of breaC
thin, brown on both sides, butter ant
lay on platter, and just before serving
add pint of good sweet cream to the
stewed tomatoes, and pour them ovel
the toast.