St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1886-08-28
For SMALL POCKETBOoKs.
Dainty Dishes for Little Money!
suggestions for Saving Cents ans

Dainty Dishes for Little Money.
suggestions for Saving Cents and
Dollars.
In many families SIS is considered gre at
outlay for new dress, but it must not be-
supposed that a nice dress cannot be OBJ
tanned for that amount. Many are the
pretty and Serviceable costumes made that
cost less. CashmereS at 25 cents yard
come in all the new colorS. and only
ten yards are required to make a
street costume. Many novel wool and cot
ton gooGs in checks are sold at the large
establishments for Is and 20 cents yard.
New lining for the waist is necessary to
make perfect fit, but the skirt and sleeves
may be lined with any soft cotton goods.
a dress made last week by young lady
cost only So. so and looked well beside a
$50 walking suit. The material was a
coarse cashmere, now extremely fashion
able, which cost 20 cents yard. twelve
yards being required on account OF the mar
row width. 1t was dark myrtle green in
color. The lining cost 25 cents, braid 6
cents, buttons, dozen green silk ones IL
cents, the fitting of the basque so cents,
sewing silk and cotton IL cents, whalebone
l5 cents, skirt lining 20 cents.
The skirt, which was made on the lining
of muslin, had broad side plating about
the edge, placed little above the braid to
prevent wearing. Over this fell a full
plain drapery finished by deep hem. made
into full loopings in the back. The basque
was made short and pointed back and front,
the sleeves finished by little cuffs.
For the remaining 90 cents a jaunty hat
was made. An old straw frame was COW
cred with pieces of the green cloth, and a
cnarlaf and dor lr-rraou vino aoct oppfc
leaving just cents for new hat pins.
A great saving of money is made in
households where the little things are
looked yfter. Bread no matter how stale.
should never be thrown away. Toast it in
the oven and CRATE fine. Keep in dry
place in box or jar. Itmay be used every
day for breading meat, or acup of it will
make nice pudding mixed with one egg,
two tablespoonfuls OF sugar, a half cup OF
milk and a handful of currents and baked
brown in moderate oven.
A new dish for luncheon has just been
discovered by young housekeeper. 1t is
made out of cold bits of chicken and ham
or bacon, chopped as if for salad mixed
with well-beaten egg and a bit of butter,
spread on slices of toast and baked in q
quick oven for few moments.
Chocolate for cake should not be grated
Break it into small pieces and set over the
top of the boiling kettle or bowl, with a
few drops of water in the bottom of the
dish. The action of the steam will soon
melt the chocolate and save ten or fif-
teen minutes time.
Egg shells should be preserved and kept
in little tin box for clearing coffee. Put
in one shell just before lifting the coff &c
from the stove.
Coarse dry salt sprinkled over velvet or
moquette carpet will cleanse it much better
for sweeping than tea leaves or coffee
grounds, and there is no danger of it soil
ing the carpet. 1t is always dangerous to
use dampened broom on light carpet,
as the dirt is apt to be rubbed in.
Silver polish is excellent to remove stains
from white paint. and should be applied
with warm water and little SOAP
A nice Omelette for two people is made
out of three eggs well beaten. good pinch
of salt, half cup of milk and a teaspoon
full of water Mix well together; put a
lump of butter into hot frying pan, pour
i'll the omelette and roll into shape as il
cooks brown on the bottom Sometimes a
half teaspoonful of baking powder is added
to raise the omelette, but some people OBJ
ject to the taste.
Quick cocoannt cakes are made by mixing
the white of an egg with a cup of desic-
Gated coceanut and dropping teaspoonfuls
Of the mixture on buttered light-brown
paper. Put In a hot oven and bake until
brown. These are very delicious for after
dinner to eat with meringue.
Apples when properly baked make a
pretty as well as palatable dessert. Bald
wins, Spitzenburgs and Greetings are the
best. The cores should be removed and the
space filled with sugar; place in an eartheu
dis hand bake i'll moderately hot oven. Take
out before the skins break and when cool
put piece of currant or ounce jelly in the
center of each one. Send to table with
powdered sugar and whipped cream.