The Dickinson press., 1888-05-26

Daughters of the Wcalth,.-lainily SYM
path.-L:.dy and Scr,ant-A Woman's
lnvcnti",--The Isaby-Good Advice.
Dust; ui,,s--W:.,hing Flui.l,-ltcmS.
TIL" various ways in which even the plain
est dishes may be made app'tiziny and han'l-
some should I've known to all ho,,sckcepprS,
particularly at this season of the Year. when
festive occasions are most frequent. 1t Is
easy tn gari,i>b dishes richly for triiling
OUTLAY of time and trouble. and the increased
beauty "t !, table well rcpayS tho pains taken
In many homes the appearance of the table
can Ike improved und stitfE"ss avoided by the
exercise ui Il little ingenuity. and y.imt house
keeper is there who world ,iot rather have q
few simple dishes prci;ily served than n num-
ber earcrSSlv prepared: II is frequently the
case that TIL. dessert is generously decorated
while the lt,'t> and vegetables are served
without the slightest attempt ct orna,nrnt,,-
tion. Pickles Of almost every variety are
useful for garnishing iis! as we'll It's cold
meats. \ piece of whitrtish eau h trimmed
with Il slice of lemon in the center and
sprinilcd with the v"k of Il hard boiled
c-s that has been i,u, through hair sieve.
The egg can be put on in gr'iu',riral lines
Or in the form of 1; star, and tl!r dish be bnr-
dcrcl with "apers or snail chili,s. or, if pre-
feilcd. parsley
S:ewel wilite!is!l. with whit" sauce, should
lie uri.a,nnnlel with ghcrkins cut in long,
narrow strips and capcrS laid in small rings
over the centre. Many rnuls cut the whites
OF eggs int" rings and lay them on fish in the
s,er.o:vpel fashion They should I've separated
from the yollis and cooked us follows: t;,"as.
an ordinary jam pot, put in the whites. aud
cover and steam urtii ,,t. ni!"n any deyiccs
can he cut from th.m-leaNes. stars, dia-
n,ondS.
For fish cakes croquettes and other snarks,
fried parsley is an ornament. 1t should be
very dry. Put it into n wire ha>ke, and
plunge it into smoking fat. II will l,"co'no
crisp in Il moment aud the color will b" ~.
tanned.
tread crumbs, rolorel pink and yellow.
make pretty decorations for many dishes.
Vegetable cul"ring is not uiwhn,sonic. and
c;llI lm. used IN food decoration sllcccs>Illlv
JrllicS, brca., 'uinl,S. and even vegetables
GU, hs courcd. poitlers of dishes, and tlrv
atl,. greatly Ia tho effectiveness ot N!nv
plain meats.
:, handsome dish of vegetables, either tur-
mi!'s, carrots, or potatoes, can be made with
alternate layers of green peas and carers laid
over them in rows and the top crowned with
Il trtliny quantity of current jelly. Chopped
beets, capers and parsley introduced into
salad make it better and improve it's locks
For boiled fish lobster coral should he added
to the sauce, and i'll lieu of this bread crumbs
colored pink make an excellent substitute
Iottcl meats can be made tn look showv
and handsome If strips uf the hard white of
an egg is laid on i'll Il kind Of trcllis work.
Tile meat ran he arranged in nnv shape and
decorated tn suit the fancy with whites Of
egg which have been previously prepared ac-
cnrtling To the directions above. Curled but
ter whicl, is obtained hv rubbing through
hair sieve and taking it up carefully is q
pretty ornament to cold sliced turkey or
chicken. Tufts Of parsley add to the uttrac-
tivencss of this dish. Dark green olives may
talk" the place of thepalslcy if preferred
Curslnt Jelly laid on in round heaps deco
rate dish of boiled rice and if the rice has
been cooked with the addition of lemon Juice
to the water, thereby Increasing its whiteness
and causing the grains to separat" well. it
will be very pretty, particularly if about the
c,l.eS of the dish ar. laid hits Of wut.Irrcss
Srallops of fish or poultry are improved by
the addition Of small portions Of macaroni
and tomatoes put along the edges OF the dish
and on top of the scallops.-New York Sun.