The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-02-06
HOUSEHOLD HINTS.

n | ~ ohidii dduCihk PAL bACo, luoCCaQ VI II
dividual programmes.
A home made sauce which riva
some .'boughten' ones is made of on
wineglass of port-wine, one of walnu
is and one of tomato catsup. an onion
q and one dessert-spoonful of curr
powder let this mixture boil for tw
II or three minutes when cold, put it int
" bottle. and keep it well corked.
An old cook book gives Christophe
n North's receipt for sauce for mea
b and game One glass of port wine
: two tablespoonful of bottled sauce
one desscrtspoonful of mushroom
t catsup, one of white sugar, one table
r spoonful of lemon juice, half a tea
, spoonful of cayenne pepper and O
salt.
A great deal of artistic thought i.
expended upon lamps, and a truly
beautiful lamp is joy for long time,
Pretty shades to fall over the plain
porcelain shades are made by gather
ing strip of red satin, and, when full
enough to hang gracefully, sew it
together in "fine seam" and trim
the edge with lace.
Beets, if small, can be sliced and be
dressed with gravy, just as young
beets in the spring are served, with a
little milk and butter, pepper and salt,
and flour enough to thicken. Beets can
be arranged prettily as a garnish for
picked tongue by cutting them into
thin slices and cutting the edge with
the cookey cutter.
There never was a time when ribbons
were SO inexpensive and so much used
for decorative purposes; tall baskets
intended for waste paper are trimmed
with ribbons put in in fanciful WAYS;
one pretty way is to use ribbons trifie
over an inch in width and have at least
three different colors; run the ribbons
in diagonally, from the bottom to the
top, or border may be formed at the
top and bottom by putting the ribbons
around in straight rows, and then
through the center have them in dag
onal lines.
The idea of baking soup when the |
top of the range is occupied with other
utensils originated with an English |
woman. One pound of meat is called |
for in her receipt, two onions, two car
rots, one ounce of rice, one pint peas.
either dried or canned, pepper and
salt, and any other fiavoring to suit
the taste; four quarts of water. Cut
the meat and vegetables into rather
thin slices. and put all the ingredients
into jar and cover the jar closely,
put into moderate oven, and let it re-
main there for at least four hours.
A very good way to make caper ..
Iauce, to serve with roast mutton:
About quarter of an hour before the !
neat is done, melt two tablespoonfuls :,
Il butter into a saucepan, stir into il !
ne tablespoonful of flour, then add :
alf a pint of the mutton broth, half a
int OF milk, season with pepper and :,
alt; cook until the flour is thorough =
Y done, then just before serving add
wo and half tablespoonfuIs of capers.
When melting the butter do it slowly, ="
Or If it gets brown or scorched, the
avor of the sauce will be spoiled. =
A light pudding is made of one pint : u
flour two teaspoonfuls of baking
owder, and little salt, with milk Q,
Tough to make thin batter. Butter v,
me cups and set them into the =,
Gamer, and put large spoonful of :
o batter into each cup, and then a n,
oonful of jam; cover the jam with Fl
lother spoonful of batter, and let the n,
ldding steam for from twenty min IL
es to half an hour. Make a sauce of y
70 eggs, tablespoonful of butter, -,
d one cup of sugar; beat them to- Ia Ia
thor and pour over them one cup ~
boiling milk. The pudding is de- ~ u.
ious with fresh fruit, berries or 81
aches. pi
Caulifiower makes a pretty side dish on
boiled whole, and then put stem We
wn in round vegetable dish but I'm
s necessary that vigilant and
an eye should look the caulifower rn
'r before cooking it, for there is ;s
nger of tiny insects being left on mis-
stalk /; it should be carefully wash H. H.
also. Heads that are not perfect 90
| be cut into small pieces and be
red. The caulihower should be put !.
an earthern pudding dish, in lay -, .
with hard boiled eggs chopped and t tre
soned with a dressing made of a t tte'
pint of milk, with two table, Ine
onfuls of salt, one of white pepper. WA
about two ounces of butter; put Sm'
ted bread or cracker over the top, oon
little bits of butter here and .;N.
re, and il there is probability that ''o =,
i'll not brown nicely, wet it over ,z5-
top with milk. An hours time 10 10
aid be given to this dish, in a hot s ~on
q. o@oi
A Constant Reader" asks for a re- -.
t for doughnuts. The following peel
is as nearly perfect as anything LII ioi
be in this world; it is the one n nau ,
SAINT reminder of an extremely t I.S
cook: Three pints of flour, but ~ noi y,
the size of an egg, one cup of " -
r, one egg, small bowlful of milk w., w1r'
alter, and four teaspoonfuls of bak- :. =
powder; flavor with nutmeg or LIS
anon. The dough made in this N"''
will be thin, and you will need to
lkle flour enough over it and on A.
,neading board to roll it out nice =; .os
10 not handle it any more than is 49,, ~ W.
ssary. Cut the cakes out with a ue
lit cutter, then take knife and VIII
t it at the edge of the cake until ~. ~
'oint of the knife is at the center: . .hon
take out the knife and press a 'n tW,
4 into the center of the cake; press ,,"
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