Abilene weekly reflector. [volume] (Abilene, Kan.) 1888-1935, 1890-07-10
FIREslDE FRAGMENTS.

"A novelty In pillows and head-rests
is the new lamb's-wool filling, making
cushions as soft as down and much more
pleasant for summer use, being abso-
lutely free from odor, which is not
always the case with even the best
down.
"A busting bag is made Of jdnquii silk.
with silver hoop at the top, which may
be slipped over any convenient knob.
This holds a buster of pale pink or
white silk, or OF soft fine cheese cloth,
stitched with delicate colOred Silks
The Home.
To wash black lace pass it through
warm suds made of oxgall and water,
rinse IN cold water, then dip IN glue
water, squeeze it out and clap it till
nearly dry then pin it out on a pillow
or mattress till dry. Then put it be-
tween two sheets and pass warm iron
over it
Beef Outlets: One pound of cheap
steak cut in eight pieces, pound well,
place on tin plate in steamer, steam
one hour, save carefully juice of meat.
Beat one egg until light, add meat Juice
and milk to equal one cup, and flour to
make thick enough to mix. Dip each
piece IN butter then fry in hot lard, or
dripping, until brown.
Cucumber Sauce: Peel the cucum-
bers and cut in ieigthwise. rather thick
slices; soak in sailed water for fialf an
hour, and take out the seeds. Make like
the tomato sauce, with the exception
that little sharp vinegar should be
dropped on the cucumbers when taken
tip; before the sauce is finished. An egg
is sometimes Beatsn with the cream
Rural New Yorker.
Tomato Jelly: Break ripe tomatoes
inte pieces and stew them until done, in
as little water as will keep them from
burning. Pour all the pulp into a jelly
bag, and when the juice has triCkled
through add pound of loaf sugar to
each pound of the juice. Return it to
ths stove and let it boil rapidly until it
jellies. This IS very nice with roast
meat.-Tho Housekeepef.
Pudding Sauce: Mash a quart Of
ripe fruit; beat it thoroughly and add
one teacupful of grartlated sugar and
set away for an hour. just before the
sauce is fiesded, put it on the stove and
heat nearly to boiling, stirring con-
stantly to avoid its burning. Place she
pudding in a deep dish and turn the
sauce around it. This is an excellent
sauce for steamed pudding, rOly-poly,
etc.-CountrJ Gentleman.
To boil asparagus, ALLOW one table,
spoonful of salt to one-half gallon Of
~ater; scrape clean all the white part
of the stalks, and place the asparagus
in cold water for half an hour; tie them
in bundles and put them into muslin
bag to preserve the tops, and cook in
the sailed water until tender; place
thin slices of toast in the bottom of a
dish, butter them we'll, and place the
asparagus on them, and pour butter
sauce over the whole.-Boston Herald.
"A Toothsome Pudding: Put twelve
egg yelks in bowl with a pound of
white sugar and beat very light. Add
half pound of creamed butter Shred
up half pound of citron, CRATE half a
pound of Cocoanut nut; blanch and
pound quarter of pound of almonds
and add these with the grated rind of a
fresh lemon. Last, add the whites of
eight eggs beaten to a stiff froth. Line
four pie plates with puff paste, fill with
the pudding and bake in moderately
heated oven. Do not cook rapidly
Ladies' Home Journal