The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-01-16
DOMESTIC HINTS.

A decoration intended for the panel
of a door is of satin with real pea
cocks feathers glued or sewed upon
it. Black satin forms handsome and
effective background.
Celery is sometimes deceptive and
not so tender as it looks, and in fact is
too tough to be eaten; but do not
throw it away. Chop it and put it
into jars of tomato or cucumber
pickles. 1t will give most excellent
flavor.
An appetizing sauce to serve with
roast beef is made of one tablespoonful
of grated horseradish (the bottled, OF
course, at this season., one teaspoon
full of made mustard, one teaspoonful
of powdered sugar, four tablespoonfuis
of vinegar. Mix them thoroughly to-
gether.
A pretty way to arrange blanc
mango is to mould it in small cups,
then put mould Of jelly in the center
OF platter, and place the blanc-mange
around it. Sweetened cream should
be served with it. If chocolate enough
to flavor and color the blanc-mange Is
added to half of it, 80 that every other
Curried beef is a favorite supper
dish in some families. Take slices OF
cold roast beef, cut them up into small
bits, put large piece of butter into
saucepan, and put the meat into 1t
with two onions, sliced very thin,
little water, one dessert spoonful OF
curry powder. Let this simmer for
ten or fifteen minutes. Line an
earthen vegetable dish with boiled
rice and pour the curried beef into 1t.
Serve hot.
| One of the most appetizing ways to
warm over cold fowls, particularly
ducks or fowls with brownish meat, IS
to cut them into pieces and let them
simmer in gravy. Take part OF a
head of red cabbage, cut it in the
thinnest and smallest pieces you can
without choppi0g it, wash it and dram
it, and fry it in fat; this may be par'
butter and part dripping or even lard ;
season with salt and pepper. When 1t
is done spread it out on platter,
moisten with vinegar and lay the
pieces of fowl upon it.
An advocate Of 'healthful cookery
recommends this way of cooking corn
meal mush. Put into your kettle
nearly as much water as you wish OF
mush; when it boils stir in the meal
evenly until thin mush is formed.
Let it cook slowly for almost or quite
an hour, add salt to your taste. The
coarser the meal the longer 1T should
be cooked. English currants or rals'
lbs NAV be cooked with it, or swee'
apples may be sliced and spread ovei
the top, half hour before it is done
Serve with cream and sugar, or With
maple syrup. .....-..
A pretty ornament for the wall is
made by cutting fan of very still
pasteboard, cover half of it with plush
| or velvet-put this on plain-on the
other half put folds of satin, length
wise, to initiate the folds of half open
fan. Around the edge put narrow
band of swans down, at the top OF
handle put a bow, and q cord and
tassels. In the center OF the fan pu
an oval or round Christmas card; il
should be unfringed. One made O.
pink plush or satin was handsome
one less delicate and likely to become
easily soiled was of wine colored plush
and satin.
Every woman should cultivate {
correct eye." She should know
when things are out of line. For some
people this seems an utter impossible
itv, and they ought to go about with q
measure of some kind, so that pic.
lures may hang as they should, and
the four corners of the table spreads
should all be at an equal distance from
the floor. Great attention is now be-
ing given in our schools to the due cul'
tivation of the observing powers OF
the children. Games are invented
which carry out this idea also, and
ought to be welcomed IN every family,
for their influence may be felt in what
ever occupation the young people may
engage in. ....
A very pleasing dish for dessert is
made thus Peel six or eight pears
put them into a saucepan CATER cut
ting them up and removing the cores)
and cover with cold water; when they
begin to be tender, add little lump
of butter and sugar enough to sweeten
to your taste. If YOU cut the pears
in halves or quarters only, when they
are done brush them over with the
yolk of an egg and sprinkle powdered
sugar over them, and arrange them in
a fruit dish. Add half an ounce of
| gelatine to the syrup and let it sim
mer for about five minutes, strain it
over the pears, and let the dish stand
long enough before serving to become
perfectly cold and jelly-like.