The national leader., 1889-05-04
HOUSEHOLD.
LENTEN BROTH.

able to many of our readers. at thi
season, fish (also called la Lucullus'
Slice three middling sized onions an
fry them with one ounce of butter unit
turning yellow, add six, seven, eigh
pounds, or more Of fish (bass, pike
trout, salmon and the like), any fis
having firm flesh, use one or NOR
kinds as preferred, add also two carrot
two onions, and one leek, all sliced
four stalks parsley, one of thyme, orI
Glove of garlic, a bay-leaf, one Glove
six pepper corns and salt, cover It'd
whole with cold water, set on god
but not brisk fire, boil gently for abod
two hours. If the water boils avail
add more, strain and use.
FISH SALAD.
Any kind of cold fish may be prepaI
ed in salad. Slice the fish or cut
small pieces, and put it in salad-did !
with hard-boiled eggs sliced, onion al
parsley chopped fine, salt pepper vim
gar and oil, mix the whole gently al
well, place in cold place for an hou
then serve.
LEU Or MU IION SIZE w Ell.
Take the large bone out leaving t
bone at the smaller end as handlI
skewer the meat; then put it in ste
pan with pinch of allspice, fol
onions, two cloves. two carrots cut
four pieces EACH a small bunch of pa
sley, two bay-leaves, three sprigs
thyme, salt, pepper, two ounces of 81
pork cut in pieces, a quarter of pl
of broth, and water enough to jl
cover the whole, set on a good fire a.
after one hour of boiling, add liqud
glass of French brandy. Then simn
for about five hours; dish, and stri
the sauce on it and serve. 1t may
served with white beans cooked in wa
and fried in butter, or on fried potato
CUP CUSTARDS.
Put one pint of milk in tin sau
pan with the rind of lemon; set
the fire, and as soon as it rises place
iron spoon in it and boil gently
minutes; take from the fire. Mix v
in bowl, four ounces of sugar (pd
dered) with four yolks of eggs, Il
pour the milk little by little into
bowl, stirring and mixing constan
Strain the mixture and put 1t in SD
cups: put the cups in pan OF boil
water, boil gently for about ten NJ
utes. then put in the oven as it is, t
is leaving the cups in the water.
water must not be above the middl
the cups or the water will get into
cuStards. 1t takes from ten to fift
minutes to finish the cooking in
oven. Take out of oven when the
tards are rather firm, except 81
spot in the centre. 1t these direct
are faithfully followed there will bt
water in the bottom of the custa
You can make great variety by u
different flavorings.
At some five O'Clock <teas, s.
tables are now placed round the d
ing-rooms for the convenience OF
guests; other ladies arrange their d
Ing-rooms into so many reserved nd
with chairs, sofas, arm-chairs, lou1
etc., and separated here and ther
plants, forming bowers or by scrd
artistically hung draperies, etc.
also fashionable to offer ''broth
their teas and different kinds of W
in silver jugs, instead of bottles
decanterS
Cakes and biscuits are no la
placed on the tea tables lin Paris)
sandwiches, such as ham, cavias,
gras, etc., are used.
A novelty in dinner menu.
LADIES' places are marked by flo
and the names of the fair occuI
are written on one of the leaves
flowers.
Beautifully cOlored damask tea-d
and centre scarfS for tables, are
used. They are made In pale
gold, yellow, delicate green and
blue. or with colored stripes on
ground. Embroidery in bright
decorate white damaSk, either in
stem or cross stitch. Ecru JOG
tea-cloths and napkins are spler
adorned with reticella work and
ton. a lovely kind of needlework.
Scarfs OF all kinds are used Tor
alton, they are fastened on the
cases. hung on the picture-fr
dropped on the easels, and the
almost lose their Individuality
the lovely burdens imposed upon
Long suffering man, looks, sigf
then glngerly seats himself upd
edge Of one of these encountered
and asks himself, if he is sti
Lord of creationF
For Bath Handbag