The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1886-04-30
mutt lengthwl

l. uit lengthWR
-rr,, d butter large enough
.ha s,ata-ao-. &c., - sOm of the frying paE, and
A., 10 sistss.,as in this until they are a
Iightbrown, sailing to your taste.
A handsome and very simple table
scarf is made of light olive or cream
cOlored felt; on this work in outline a
single figure use silk of one color only,
Il you choose-the effect is good on the
other erd put nothing but band of
plush OF fringe put this on both ends,
of course.
Keep a eupful Of powdered borax on
your washstand. 1t will do wonders
toward softening the skin. If you have
been working about the garden OF doing
things around the house that tended to
make your hands rough, when you
wash them dip your fingers in the borax
and wash your hands well with it.
a good fruit pudding is made of one
coffee enpful each OF grated bread, of
apples chopped very fue, and of English
currants beat three eggs very light,
flavor with grated nutmeg and lemon
extract sweeten to your taste, Mix
thoroughly and steam for two hours and
half in buttered pudding mould.
Serve with wine sauce.
Many housekeepers complain that
their cheese becomes dry, and some use
kind of bell glass to put theirs in. A
very simple expedient will keep cheese
in the best condition. Take a linen
cloth, or cheese cloth. dip it in white
wine, squeeZs off excess of wine, and
wrap the cheese in it. By doing this
the cheese is not only kept moist but its
flavor is improved.
Panada, which is we'll adapted for the
diet OF a sick child, is made by splitting
three Boston crackers, then lay them in
bowl, add one tablespoonful of white
sugar, large pinch Of salt. and a little
little grated nutmeg. Pour over them
enough boiling water TO eovei'them, set
a plate over a bowl, and then set the
bowl iu The oven, if not too warm. for
an hour. This will sometimes be re-
tanned by delicate stomach that re-
jecFs other food.
A pretty mat intended for the top of
a small table is made of drab felt. The
edges are cut in sharp points between
these points are made soft little tassels
made of highly colored crewel The
border OF the mat is made by working
with gay embroidery silks any pattern
which suits fhe fancy of the maker.
The old-fasbfoned cross stitch or some
modification ef the feather stitch is
pretty.
To make an excellent vermicelIi soup.
boil leg of mutton for three hours
use water enough to cover It. Season
with pepper and salt, add butter and
herbs to suit your taste. An hour be.
fore serving stir into it cupful of YER
micelli. Keep the tea kettle on the
stove, full of boiling water, and as the
soup boils away add to it from the ket.
tie.
Every cook knows how disagreeable
it is TO have the nutmeg or cinnamon
that is added to the cream or sugar for
pudding sauce, rise to the top, and
to have the first spoonful too highly fla
vored and the rest without taste. To
remedy this, mix the nutmeg OF CHINA
mon with the sugar before pouring on
the cream it will then be gradually
distributed throughout the whole of
the sauce. Pour the cream on a little
at a time, mad the spice will tend to
dissolve.
To make Venus pudding, take quart
mold, butter it well, and ornament it
with candied ginger. Make a rich Gus
tard of the yolks of twelve and the
whites of six eggs, a pint of cream and
loaf sugar to taste then dissolve one
ounce of isinglass in sufficient milk to
fill the mold. When it is cold add a
glass of rum or sherry, pour the mixture
into the mold and place on ice TO set.
Before adding the isinglass, put aside a
little of the custard for sauce, add some
ginger and syrup tosthis and serve cold
with the pudding.
Old potatoes should never be pared
before cooking. The most nutritious
portion of the potato lies Immediately
under the skin, and this is generally all
pared away. \ small slice should be
first cut from each end-tbis lets out
the water-and the potatoes then put
into water and allowed to heat slowly.
They should boil as slowly as possible
until done. Never throw away a cold
potato, but slice it thinly and lay in a
bowl, with few slices of onions, lit
tie pepper, salt and vinegar, teaspoon
ful of oil, and you have relishIng salad
for luEch. The best way to cook sweet
potatoes IS to chip off each end and
roast them in the oven. They should
never be boiled they are very nice
stewed. IF any are left over, they make