The Wilmingtonian., 1884-08-09
ESPECIALLY FOR THE LADIES.

oTENl1Lh1 \ oAN AtAA~ AFAOA-os |
To PRESERVE LowERs.-Flowers may
be preserved for months by dipping them
carefully, as soon as gathered, in pericntly
limpid gum-watcr. After allowing them to
drain for two or three minutes, arrange
them in vase. The gum forms a complete
coating OF the stems and petals, and pre-
serves their shape and color long after they |
have become dry.
BAKED BEANs.-Take one quart of beans
and soak in water all night. Next morning
parboil till the skins wrinkle. Then put i'll
the bean pot with a very little mustard,
pepper and molasses. Put on top half
pound piece of lean, salt pork; fill up with
warm water and put into the oven. Put in
more water as it boils out, letting them get
dry toward last.
CHICKEN CRoQUETTEs.- Mince very fine
some cold chicken, put it in pan with
little stock, tablespoonful of cream, a little
salt and nutmeg, and the right thickness of
flour. Let it boil well, then pour it in a
deep dish, and put it aside to get cold.
Divide into parts, form them into small balls
or cylinders roll each in fine bread
crumbs and fry not too brown. Serve orna-
meuted with parsley.
RICE CRoQUETTEs Seasoned with grated
lemon peel, are among the delicate dishes
that take the place Of heavy meats at this
time. They look brown and taste crisp, and
the color has considerable to do with max
ing a table look inviting at this or any other
season. Mould the boiled rice in wine
glass lit can be boiled in milk, or in plain
water,as preferred roll in bread crumbs and
yolk of an egg and again in the crumbs, and
fry lightly. You can add the white Of the
egg to the croquettes before moulding you
like.
A NICE way to vary the ever welcome
chocolate cake filling is to use the whole
egg i'm its preparation of grated chocolate,
one cup of sugar, one egg, not beaten but
mixed MP with the sugar and chocolate ;
thin with about two teaspoonfuls of milk.
Cook for about five minutes by setting the
basin in which you have mixed it into a
saucepan of boiling water; stir it constantly
to prevent it burning. This is sufficient
quantity to cover cake of three layers OF
medium size flavor it with vanilla.
PINEAPPLE PUpDINe.-Butter pudding
dish and line the bottom and sides with
slices of stale cake (sponge cake is best);
pare and slice thin pineapple place in the
dish first layer of pineapple, then strew
with sugar, then more pineapple, and so on
until all is used. Pour over a small tea.
cupful water, and cover with slices of cake
which have been dipped in cold water
cover the whole with buttered plate, ano
bake slowly for about two hours.
A MOST appetizing sauce for fish is made
of gill of sweet cream, one tablespoonful
Of flour, half a tablespoonful of butter
flavor with little powdered mace. Cool
this by setting bowl containing it into ;
pan of boiling water; let it stand in thi
until the flour is cooked, and the sauce
about like custard or gravy. Pour it owe
the fish just before serving, so that it will
go to the table hot. If you wish to maxi
it still richer, add the yolks of two eggs.
THE receipt for citron ice cream comes t.
us from Kentucky. Make rich custard
using at least four eggs to one quart of milk
and half tablespoonful of gelatine. Tn
custard should be boiled until quite thick
then let it cool before putting it into tn
freezer. just as it begins to be stiff stir i
as much chopped citron as you will wish t
have in it, the quantity, of course, depend
ing upon your taste. The citron should b
chopped very fine, and be thoroughly incol
porated with the cream.
How TO SELECT FLoUR.-In selectin
flour, first look to the color. If it is whit
with yellowish straw-color tint, buy j
If it is white with blush cast or wit
black specks in it, refuse it. Next examin
its adhesiveness. Wet and knead little {
it between your fingers; if it works soft an
sticky it it is poor. Then throw lit
lump of dried flour against smooth su
face; if it falls like powder it is bad. Lastl
squeeze some of the flour tightly in 20,
hand; if it retains the shape given by Il
pressure, that too, is a bad sign. 1t is sa
to buy flour that will stand all these test
These modes are given by all old flou
dealers, and they pertain to a matter TIL
concerns everybody.