The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1891-04-08
HOUSEHOLD NOTES.
MRS S. 4. NETTLES.

To those who have some knowledge
of water colols I will give few hints.
You can make host of lovely things,
such as photograph, han hdLerchief, OF
glove cases, cushions, bags, sachet
and toilet sets, by using those india
silks which come to us already deco
rated with flowers as beautiful as na-
ture makes them. The designs are
really artistic From a bit OF this
silk fashion your work, whatever it
may be, wad, line, and perfume it.
Always try to cat you- silk so as to
leave the design as entire as possible.
Then in water colors touch up How
ers and leaves, making the shadows
darker and high lights brighter by a
bit of color. If there are lines or
guides or anything conventional in
the pattern, outline with gold, and if a
scrap of plain background shows, try
to arrange it so YOU can letter these
in gold, "gloves," photographs" OF
whatever it is to be used for From
this you may fashion many things Of
beauty which few would believe were
not really and truly hand painted.
Their cost would be nominal as the
remnants of silk can be procured very
cheap. But you say you cannot paint,
therefore this is of no use to you.
Well, suppose you try your needle in
stead of the brush. You can make a
lovely cover for a small table out of a
large linen dolly, without fringe.
The designs worked in the damask
are all you could wish for beauty, and
worked with yellow wash silk will we'll
repay the trouble. Now if you can
crochet make wide insertion and
edge to go all around the dolly, and
line it entire with yellow sateen, only
outline the design with chain or ken
sington stitch which are now so fash
ionahle
Some WAYS OF COOKING EGGs.-
Poached Eggs-Into we'll salted water
that is just boiling drop an egg one
at time, remove to buttered slices
of bread.
Poached Eggs.-Flll frying pan
with boiling water, add salt and vine
gar, break the eggs one by one in a
wet saucer, slip in the boiling water
three minutes.
Poached Eggs.-Fill half full Of wa
ter patty tins, put on stove and when
they boil drop an egg in each, cook
until set, remove to hot plate, season
with pepper and salt.
Scrambled Eggs.-Break as many
eggs as wanted in q bowl, break gen.
tly with fork, place piece of but
ter in pan and melt, when hot turn
in the eggs, stir continually until set,
serve hot.
Scrambled Eggs q la Ham.--Put
butter, pepper, and salt in pan when
hot, drop in the eggs, and with a
knife cut in the centre, into which
put chopped ham.
Scrambled Eggs ecih Potatoes-Chop
boiled potatoes very fine, break eggs
in pan in which IS salt, pepper, and
butter, scramble until they are set.
Scrambled Eggs and Dried Beef
Chip and scald dried beef, put in pan
with butter and pepper, drop in the
eggs, stir all the time, serve hot
Eggs Bat,d aoith Cracker Crumbs
Cover the buttered dish with fine
cracker crumbs. Put each egg care
fully in the dish and cover lightly with
seasoned and buttered crumbs. Bake
till the crumbs are brown.
Rump2ed Eggs.-Beat three eggs
and two ounces of fresh; butter, add a
teaspoonful Of cream, put in pan and
keep stirring for five minutes, serve
on toast.
ScoHoped Eggs.-AIix equal parts of
bread crumbs and ham, season and
moisten with milk till soft, fill patty
tins and drop an egg on each, bake
eight minutes.
Curried Eggs.-Boil and cut in
slices ten eggs, fry two slices of onion,
when done add teaspoonful of curry
powder, one pint of stock, and a cup
of cream thickened with -four, cook
a few minutes, then add eggs and
heat well.
Italian EqJs.-Boil and mash Il few
bits of garlic, and two tablespoonful
of capers, two ancbovies, salt and pep
per, vinegar and oil. Put this sauce
in dish and slice as many hard boil
ed eggs in as you wish, serve hot.
Boiled Eggs.-The fresher the bet
ter, boil about two minutes if you
wish the white set; a fresh egg will
take three minutes if you wish the
yolks set; to boil hard for salads take
ten minutes.
Boiled Eygs.-Boil hard, remove
the shell, set in a hot dish and serve
with sauce.
SALMON OMELEr. Take plain ONE
let and when ready to fold spread
over it canned salmon moistened with
cream and seasoned with pepper and
salt.
HOWS THIS!