The McCook tribune. (McCook, Neb.) 1886-1936, 1885-08-20
HOUSEHOLD HINTS.

10 prevent the under piecrust from
soaking, glaze it with beaten egg.
'Nasturtium blossoms resting upon
the beautiful fern-leaved parsley are
a pretty garnish for butter.
Beautiful tides are made by paint
ing flowers in bright colors on black
satin; trim the edges of the tides with
white lace.
The juice of half a lemon is to the
taste OF many q delightful addition to
iced or warm tea. OF course no milk
is used with it.
! A good method to clean painted
! walls is to pulverize some Bath brick,
and after rubbing a little soap upon
a wooden cloth. dip it in the brick and
with it rub the walls. This will re-
o dirt without detriment to the
walls.
In buying heavy rep furniture Gre
tonne be careful that it has no %stiffen-
ing. If it is not quite soft it cannot
be used to ad vantage, for unless it is
quite pliable it looks very badly and
is apt to crack and tear when manipu-
lated in upholstering.
Lap robes with ecru open work and
colored damask stripes, as well as
those with colored embroidery on
plain surfaces, are now used as table,
covers for country houses. They are
quite serv1ceable and are well adapted
to the purpose for which they are
used.
Never serve sardines in the tin
boxes in which they are packed. Lay
them carefully in a pretty majolica or
porcelain sardine dish, to be bad in
every china store, or serve them in
any small fiat dish. They may be
garnlshed with endive leaves or the
small heart leaves of lettuce.
Watercress sandwiches are very ap-
petizing. Wash the watercress well
and dry it thoroughly with a fine nap
kin, so that no moisture remains.
After detaching the leaves from the
stalk chop them fine and spread them
upon slices of thinly-cut buttered
removed.
A nice breakfast dish is made as
follows: Cut IN strips four mush-
rooms, one small onion and one Glove
of garlic. Fry them in two ounces of
butter; add a tablespoonful of flour;
stir a moment, then add half a pint of
broth and the same quantity of white
wine. Boil gently until reduced one
half, and then put in the pan eight or
ten hard boiled eggs cut IN dice; boil
one minute and serve. The yolks
may be left whole and only the whites
cut in dice.
A pretty wall pocket is made of a
large palmleaf or Japanese fan, COW
cred smoothly with silk, serge or
pretty satteen or c%retonne. The pock-
ct part is made large enough to al
low of being gathered or box pleated
and to have a heading above and be-
low. 1t IS then fastened securely to
the fan and edged with fluffy balls OF
silk. The fan is suspended by a silk
cord fastened securely to the point
where the handle joins the fan and
either end is finished with a bail OF
silk like those about the edge.
Young carrots cooked in this way
are very delicate: Boil a quart of car
rots that have been cleaned and cut
in fllets or other shapes and drain
them. Mix together in a saucepan
two ounce of butter with a tables
spoonful of flour; add one pint OF
milk, set the saucepan on the fire and
stir until it boiles, then put in the car.
rots and STIR for a minute. Add a
little salt, two yolks of eggs, mix well,
boil once and serve hot. If liked, a
little finely minced parsley may be
added just before serving.
This apple charlotte is easily made
and is very good. Peel, quarter and
core SIX apples; put them in q pan
with two tablespoonful of water, q
little stick of cinnamon and stew un.
til done. Add three or four ounces
of sugar and mix gently, taking care
not to mash the apples, and let them
cool. Butter a mold well and line
the bottom and sides with stripes of
stale bread an inch wide and a quar-
ter of an inch thick. Fill half full
with some of the apples, put a thin
layer of any kind of preserve or jam
on the apples, cover with strips of
stale bread and bake twenty minutes
in a hot. oven. Turn over on a dish,
remove the mold and serve hot.
This recipe for 'mock hare makes
a dish that may be eaten hot for din
ner or cold for lunch or supper. One
pound of lean beef and n pound of
lean fresh pork chopped very fine and
thoroughly mixed together. Add
two teaspoonfuls of pepper, a table
spoonful of salt, one small onion and
six leaves of parsley finely minced, a
little thyme and half a nutmeg grated.
Then mix with four raw eggs and
half a pint OF very fine bread crumbs.
Mold the mixture into a loaf and
place it in a buttered dripping pan.
Put little pieces of butter on the top
of the loaf; bake in a good oven, bast-
ing it occasionally with the melted
butter. 1t should be a rich brown.