The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1885-10-23
HOUSEHOLD HINTS.

A good way to dispose of the dress.
mo which is sometimes left after the
+uTkey is eaten, is to cut it into thin
slices and FRY it until it is a delicate
brown; use just a little butter to fry
it in. ~
A delicious pudding is made of
crumbs of stale cake, or even of bread
crumbs. Put alayer in the bottom of
n pudding dish, and then a layer of
ieilv: currant or raspberry jelly is
best. continue putting in these alter
nate LAYERS until the dish is nearly
full; then pour over it a custard and
bake. Serve with a thin wine sauce
or a sauce of boiled custard favored
slightly with vanilla.
Handsome pin cushions are now
frequently made long and narrow
rather than square. A very pretty
one of blue satin had corner of
blue plush, on the corner opposite
was a bow of satin ribbon of the same
color; embroidery may be substituted
for the bow. Another pretty one is
made of several strips of different
colored satin, with gilt cord covering
the seams, or has a box pleating of
ribbon around the edge with a narrow
gilt braid sewed 20 the upper edge.
Sweetbreads boiled and served with
canned peas, and with a white sauce,
or a cup of cream poured we make
an excellent dish. S~weatbreads and
mushrooms are uice; the sweatbreads
should be parboiled; about eight to
one can of mushrooms is the proper
proportion; after parboiling, cut them
into small pieces and stew them in a
little water; add the mushrooms after
slicing them, and let them simmer
gently for an hour; add a coffee cup
full of cream, a lump of butter the
size of a butternut, and pepper and
salt to your taste.
Economy counts in the course of a
year, and the care of the kitchen uten-
sis, the wash tubs, ETC., is by no means
lost or useless: it is wise also. to look
after the fruit cans; when the fruit is
taken out they should be washed in
warm, not hot suds, and should then
have a little soda or ammonia put into
them and be filled with water, and al
lowed to stand for an hour or two,
then they should be rinsed in clear wa
ter, and the rubbers and tops all be la
ken equally good care of, SO that when
they are needed the next autumn no
loss may occur.
Veal outlets may be fried in a bat
ter, and make an excellent dish. The
batter consists of half apint of milk,
one beaten egg, and flour to thicken;
dip the outlet into the batter and fry,
but before this process, the outlet
should be Drowned in some beef drip
pings or lard, so that the frying after
dipping into the batter really amounts
to nothing o than cooking the bat
ter; season each piece by sprinkliDg
pepper and salt over il; if il is de-
sirable to make gravy TO serve with it
take the meat out of the pan, sprinkle
-four into it and add salt and pepper,
and a little water; let it come to a boil
and then pour it over the outlets.
=. An excellent salad dressing, which
if kept cool will keep for a long time,
is made of the yolks of two eggs beat
en- well with two-thirds of a goblet of
best salad oil, or butter, adding not
more than a teaspoonful of oil at a
time. and beating it well. One tea
spoonful of mustard, a large pinch of
salt, a tiny bit of cayenne pepper, two
tablespoonfuls of sugar, two of vine
gar, the juice of one lemon, and lastly
the whites of the two eggs we'll beat
en-. Beat the mixture for several min
utes and then thin with vinegar to suit
the taste; put into q. glass a and
keep cool and dark. 1t is a great con-
vpnionaa ~ haya Ale lrnao;r~ raodu
as SO many times one might make a
salad if so much time were not re-
quired for making a smooth dressing,
A pretty dish is made of oranges
and bananas; slice the oranges across
so that you will have thin, round siices;
use an equal quantity of bananas, also
sliced; put the fruit into a salad bowl
III layers, then pour over tIem a mix
ture made thus: to the Juice of three
oranges and one lemon add four
ounces of sugar, one gill of sherry
wine, and the white and shell of n
egg. Beat this all together until
thoroughly mixed, let it come to a boil,
and then set 1t on the back of the
stove, where 1t will simmer gently for
live minutes; strain it and pour it over
the fruit; let it stand where it viii
cool rapidly. If you choose, you may
add gelatine to this syrup, and make q
Jelly which will look well when turned
out Of the bowl upon a platter. A
heaping tablespoonful of gelatine will
be sufficient for the quantity of syrup
here mentioned.
To wash silk stockings, mittens,
linen etched with silk, ETC., an ex-
change says dissolve a very little white
CASTLE soap in lukewarm water, and
wash the article quickly, with as little
rubbing as possible. Do not wiring,
but press the water u and rinse in
clear water, squeeze In a crash towel
and dry Ina the shade. When nearly
dry fold in a towel and press under q