The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-01-23
DOMESTIC HINTS.

a uecoratlon INTENDED Tor the nam,
, of door is of satin with rea ra'
,, cocks feathers glued or sewed n pa
it. Black satin forms handsome aS9
effective background. u
Celery is sometimes deceptive a.,
not so tender as it looks, and in fact su !;
too tough to be eaten; but do M M
throw it away. Chop it and nnt =
into jars of tomato or cucnmt :"
pickles. 1t will give a most exceIlseiI
flavor. us
An appetizing sauce to servo viii
roast beef is made of one tablespoon
of grated horseradish (the bottled :,
course, at this season., one teasnooS
full of made mustard, one Teaspoons,
OF powdered sugar, four Tablespoonful,
OF vinegar. Mix them thoroughly to.
gether.
A pretty way to arrange blanc
mango is to mould it in small ems
then put mould of jelly in the cente,
of platter, and place the blanc-manrat
around it. Sweetened cream \ An7S
be served with it. If chocolate encnrS
to flavor and color the blanc-manpe !.
added to half of it, so that every Other
mould is brown, the effect Is PLEASING
Curried beef is a favorite sumner
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 n
with two onions, sliced very thin,
little water, one dessert spoonful of
curry powder. Let this sinloer for
ten or fifteen minutes. 1.-The an
earthen vegetable dish with boiled
rice and pour the curried beef into il.
Serve hot.
One of the most appetizing ways to
warm over cold fowls, particularly
ducks or fowls with brownish meat, r.
to cut them into pieces and let the1.I
simmer in gravy. Take a part of a.,
head of red cabbage, cut it in the =
thinnest and smallest pieces n y can
without chopping it, wash it and drain
it, and fry it in fat; this may be part
butter and part dripping, or even lard:
season with salt and pepper. When it
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
nush; when it boils stir in the meal
evenly until thin mush is kHked.
Let it cook slowly for almost or quite
n hour, add salt to your taste. The
the meal the longer it should
,e cooked. English currants or rails
ms may be cooked with it, or sweet
pples may be sliced and spread over
he top, a half hour before it is done.
'erve with cream and sugar, r. with
maple syrup.
A pretty ornament for the wall is
1ade by cutting fan of very stiff
cover half of it with plush
r velvet-put this on plain-on the
Their half put folds of satin, length
Use, to initiate the folds of half open
IN. Around the edge put narrow
and of swans down, at the ~ or
andle put bow, and cord and
Issels. In the center of the fan put
4 oval or round Christmas card il
iould be unfringed. One made of
ink plush or satin was handsome
ne less delicate and likely to become A.
'sily soiled was of wine colored Xush
I'd satin.
Every woman should cultivate a
correct eye" She should know
hen things are out of line. For some
'ople this seems an utter impossible
', and they ought to go about with
easure of some kind, so that pic
res. may hang as they should and
e four corners of the table spreads
ould all be at an equal distance from
3 floor Great attention is now be-
: given in our schools to the due Gull
alton of the observing powers of
} children. Games are invented
ich carry out this idea alsQ>and
yht to be welcomed In every family, =,
their influence may be felt in what-
# occupation the young people maN
rage in.
very pleasing dish for dessert il
de thus: Peel six or eight pears;
them into saucepan (after cut
3 them up and removing the corel)
cover with cold water whenNhey
in to be tender, add little lump
'utter and sugar enough to sweeten
our taste. If you cut the pears
halves or quarters only, when they
done brush them over with the
of an egg and sprinkle powdered
ar over them, and arrange them in
uit dish. Add half an ounces
ltine to the syrup and let itrA
1or about i've minutes, strain 10
the pears, and let the dish stand y =
: enough before serving to become
,ectly cold and jelly-like.