The Marlboro democrat. [volume] (Bennettsville, S.C.) 1882-1908, 1889-07-19
HoUsEHoID

MENIs--lyla ZIG appearances OIS9 Lal@
table affects our enjoymemto of the food.
= 2 CHG ,@SiHii uyny. We're tn~isSnotstha
case, tab'ociotiB might be dispensed
ference wlietller, our plates W~efeSofstiM
or3china. How far we should regard,
tho appearance of tho table I'll lsdpTend
in part upon one's tastes, anu in part
upon ones means. tstSS@
Ornamentltlon to a certain Bextellt&iS
also pleasing, but this generally takes
time--just the thing Witch llousekeep-a
crs in general can least afford. Such
things except III the most simple form,
are better left for the wealthy, whofcan9
pay for tho necessary sorVlce. Still
there are many things pertaining to
ncatness that take scarcely any time in
their execution, and which even the
housekcepcr who is her oan55cook and
waiter, can observe, il her attention is
called to them. At present we will$
only refer to '',lishing up,
SO simple an article us maSllod pOta-
Zoos IS capable Of looking its best. A
shapelcss, pudding mass, such as Is
often duiflW into adisll, is far from
boing attractive in. appearance. Smooth
this down with d knife to ii neatly
rounded surface, and the vii lc look Of
the dish is. changed. Set tile dish in q
quick oven, to brown the surface, and
you have a work Of art.
Nothing is more distressing than to
see a roasted fowl come TO the table
flying" with Outspread wings, and legs
looking as If the bird had kicked before
the fire. a turning of the wings aud d
bit Of string around the legs would aave
converted the ridiculous looking object
into q respectfully dressed fowl. I've
SO simple a thing as mutton chops nay
be neatly served or otherwise. Let ono
compare q dish of chops thrown into
the plate .higglcdy-piggledy," with
one in which the small ends ara all laid
one way, with the broad portions slight
ly overlapping, and tho difference will
lie manifest at once.
Other illustrations might be given,
but these will indicate what we mean
ny ncatness In dishing up. Such mat
terS may seem trivial to some, but much
OF our comfort is due to the. Observance
of triiles,-Aniericaat Agrtculturast.
GONt5 INSTEAD FDINNER BELLS.
Japanese gongs are the latest substi-
tutc for the old-tmc nuisance, the din.
nGr boil, Some way OF announcing
that dinner is ready is Of course needed
in every household Of any prctentions,
and now that the loud-toncd BRASS
mouthed bell has been sent to Coventry.
there is a big future before the Japan
csc gong. 1t is not clamorous, is tllor-
oughly musical, and may be had in any
number Of odd designs suited to the
taste and purse OF tho purchaser. Two
or more gongs may DO sounded together
to summon the guests, and if they are
carefully toned to harmony the effect is
| xrrr,u ,>1routt,tv us -. ,o,,, ,.tn1i 49, "a
houses strings Of small, Sweet-toned
Of the dinlng-rOOm or a single large bell
is suspended from the portiofo rod. III
either case the movement Of the draper
les as tho guests enter the dining-roomG
sets tho bells i'll motion and the effect
Of the pleasant surprise will be to put
everybody in good numor. In the
stately residences Of the -Four Hundred
the custom OF having Il waiter enter the
dining room and announce that dinner
is served will doubtless resist all limos,
vations for some time to come. But in
the homes Of, wcll-to-do, but less aristo-
! cratic. people, new customs arc
/ Gradually saGpri footiiold.
AraLH PHI q, --Peol aud slice
thiait siX pr}cie :ool 'laod S4liisapt
4 lllc1,- IiliVH lbNtil IAH NtclICilcut III tNSiG!nI
djsh that will tvto quarts dover
where ll,e apples will cook slowly, then
mix two te~aspoonfuls Of baking nowder
IN two cups of flour, add one-half tea
spoonful Of salt, ono cup Of sweet milk,
and two we'll beaten eggs; mix all we'll
together, and pour the mixture over tina
apple, which should have been cooking
about onc-half hour, cover the dish
closely and leave 1t OH top OF tho stove;
twill take about one hour tocook after
tho batter Is added. IF the apples are
dry put two or three tablespoOnfulS of
water in the dish before tho batter is
put in.
Sauce for Pudding: Take one cup Of
very light brown or white Sugar, and
onc-half cup Of butter, beat TIL creamy,
then add the white of one egg beaten to
a froth this can be reserved from the
pudding), beat again ~thoroualllY, and
put in a pretty fancy dish and CRATE
nu'meg over the top; III serving place %
large spoonful Oh each piece of pudding.
COLD OATMEAL AND CREAM.-Far,
inacious goods arc absolutely necessary
during hot weather, but they are moro
acceptable il prepared the day before
and placed OH ice until wanted. Re
member that imported oatmeal requires
two hours steady cooking to make it
beneficial, while the prepared or partly
cooked oatmeal can be made ready for
use in from fifteen to twenty-five min
utcs, besides having other advantages.
If tie former is used proceed rs follows:
Stir gradually into two quarts Oh boil
ing Mater, slightly sailed. q pound of
oatmeal; boil steadily, carr being used
not to lot it burn, which it is very liable
TO do MS the water %evaporates rapidly.
While not pour it into dish. and
whom cold place OH ice. Tic next
morning, loosen the edges with q knife
and turn it out. 1t may be eaten with
cream, or sliced and fried and served
with strained honey.
i ONE FOwI, ron DINNER!-I,ine an