Daily Republican., 1886-03-13
TEE HOUSEHOLD.

Russian crash table covers, edges
with Russian lace, are pretty for roun,
tables In bedrooms. They may b.
ornamented still more by embroiderinJ
o border in working cotton.
A tablespoonful of strong coffee pa
In the gravy OF melted butter, peppe
and salt to be poured ever beefsteal
imparts a delicious flavor to gravy ant
meat. 1t makes the gravy a ricl
brown.
A dainty and popular side dish II
made OF bananas, fried. Remove the
skins and cut the fruit lengthwise
melt lump of butter large enough t.
cover the bottom of the fryingpan, ant
fry the bananas in this till they are
light brown; add salt to your taste
A handsome and very simple table
scarf is made OF light olive or cream
colorcd felt; on this work in outline 8
single figure; use silk OF one color alone
il you choose-the effect is good; on the
other end put nothing but band o.
plush or fringe put this on both ends
of course.
Keep a cupful of powdered borax
on your washstand; it will do wonders
in the way of softening the skin. Il
you have been working in the garden,
or doing things about the house which
have tended to make your hands
rough, when you wash them dir
your fingers in the borax, and wash
your hands well with it.
A good fruit pudding is made of one
coffee-cupful each of grated bread, o.
apples chopped very fine, and of Eng.
lish currants; beat three eggs very
light, flavor with lemon extract ard
grated nutmeg; sweeten to your taste.
Mix thoroughly and steam for two
hours and half in a buttered pudding
mold. Serve with wine sauce.
To keep cheese moist. Many house
keepers complain that their cheese be-
comes dry, and some use kind of bell
glass to put their cheese in. A very
simple expedient will keep cheese in
the best condition. Take linen
cloth, or cheese cloth, dip it in white
wine, squeeze excess of wine, and
wrap up 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 sick child, Is made by
splitting three Boston crackers; then
lay them In bowl add one tablespoon
full of white sugar, a large pinch OF
salt, and little grated nutmeg. Pour
over them enough boiling water to
cover them, set q plate over the bowl,
and then set the bowl in the oven, il
not too warm, for an hour. This will
sometimes be retained by a delicate
stomach which rejects other food.
A pretty mat intended for the top OF
q small table is made OF drab felt. The
edge is cut in sharp points; between
these points are placed soft little tassels
made of high colored crewel. The
border of the mat is made by working
with gay embroidery silks any pattern
which suits the fancy of the maker.
The old fashioned cross-stitch or some
modification of the feather stitch is
pretty.
To make an excellent vermicelli
soup, boil a leg of mutton for three
hours; use water enough TO cover it.
Season with pepper and salt, add but
ter and herbs to suit your taste. An
hour before serving stir into it a cup.
full of vermicelli This soup can be
strained, if you wish it to be clear, be-
fore you add the vermicelli. Keep the
tea kettle on the stove, full of boiling
water, and as the soup boils away add
to it from the tea.kettle.
Every cook knows how disagreeable
II is to have the nutmeg or cinnamon
which is added to cream and sugar for
pudding sauce rise to the top of the
sauce, and when it is served to have
the first spoonful taken out too highly
favored and the rest without taste. To
remedy this mix the nutmeg or cinpa.
mon with sugar before pouring on the
cream, it will then be gradually dis
tributed through the sauce. Pour the
cream on little at a time, and the
spice will tend TO dissolve.
Venus Pudding.-Take quart mold,
butter It well, and ornament it with
candied ginger; make a rich custard
with the yolks oftwelve and the whites
of six eggs, pint of cream, and Loaf
sugar to taste; then dissolve one ounce
of isinglass in sufficient milk to fill the
mold; when cold add glass of rum or
sherry; pour the mixture into the mold
and place it on ice to set. Before add
ing the isinglass, put aside little of
the custard for sauce, add some ginger
syrup to this and serve cold with the
pudding.
Cooking Potatoes-Old potatoes
should never be pared before cooking.
The most nutritious portion of the pc.
tato lies Immediately under the skin
and this is generally all pared away.
A small slice should be first cut from
each end-this lets the water out-and
the potatoes are then put into cold
water and allowed to heat slowly.
They should boil as slowly as possible
until done. Never throw away a cold
potato, but cut it in thin slices and lay
it in bowl, with few slices of onions,
a little pepper. salt and vinegar, q tea
spoonful of oil, and you have q relish.
ing salad for lunch. The best way to
cook sweet potatoes is to chip Off OF
each end and roast in the oven. They
should never be boiled; they are very
nice stewed. II any are left over, they
make nice breakfast dish If sliced
and fried on the griddle,
each piece by itself.
Cloaver & Hollis.
The attention Of the readers of the
10 called TO the advertise
ment OF this enterprising firm in another
~ - "a ~ III I'll