The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1891-10-21
HOUSEHOLD NOTES.
MRS. S. a. NETTLES.

drawn toward the turkey, without
which no Thanksgiving dinner could
be considered complete. A New
Englander would also say that a baked
ham was sine qua non. In any case,
the dinner should be as good as one
can afford. A little care and manage
ment will give a change to those
whose purses are not overstocked.
To eat and enjoy the good that God
has given US is an evidence that we
appreciate the bene6cence to which
we owe them; as Milton says: s:To
refrain when bounty has been given
us is an evidence of ingratitude to the
Giver." II the housekeeper who has
to prepare her own dinner does not
attempt too much, she will enjoy the
results of her labor better, herself.
Pies are better for being made a
little in advance of wanting them. 1t
may be inconvenient to bake the pie
on Thanksgiving Day, in which case
bake it on the DAY before and warm
| it for dinner. Vegetables may be
prepared for cooking and kept in a
cool place. Cranberry and apple
sauces can be made, nuts cracked, ap
pies wiped of, grapes and pears put
in cold place, raisins and almonds
arranged in dishes, the table set the
day before, if the family can be ac-
commodated with breakfast elsewhere
than in the dining-room, the turkey
stuffed and made ready for roasting.
With the preparations thus forwarded
the housekeeper can enjoy her Thanks
giving dinner without being over
fatigued or so anxious as to deprive
the holiday of its enjoyable features.
BRonED LAMB CHops.-Chops should
be neatly trimmed so there will be no
ragged edges to scorch. Place the
chops in a wire broiler over a hot
fire, and turn the broiler frequently.
If they are liked underdone, they
should be sufficiently cooked in two
minutes. Before removing the chops
from the broiler dust them on both
sides with salt and pepper, and place
small lump of butter on top each. The
tomatoes will have been already pre-
pared, and should now be piled upon
a hot platter and the chops laid
against them with their tips turned
in the same direction. When mashed
potatoes are served with the lamb
chops heap them in the center of the
platter and press the hot chops
against them.
PorAro PUw.-To teacupfuls of
salted, peppered and finely mashed
potatoes add two tablespoonful of
melted butter, and beat to white
cream. Stir in thoroughly two yolks
of eggs that have been beaten separ-
ately until very light, and then a tea
cupful of sweet milk. When the
whole is nicely blended, add the
whites of the eggs, stir lightly, pile
the mass at once upon hot buttered
dish, and bake about sen minutes.
FANCY FRAMING FOB PICTURE
| An old frame OF any kind of wood
may be covered in this way, or a
frame may be made Of plain pine
wood for the purpose. The mat is of
cardboard smoothly covered with
lowered China silk. The frame is
covered with similar silk put on with
enough fulness to form a pretty puff,
the fulness being gathered up at both
edges. One edge of the puff is fast
ened on with small tacks; the puff is
then turned over the frame and
tackled securely to the back, strip of
tape being set over the edge to make
it firm and give nice finish. The
silk may be Of any preferred pattern
and color, small figures being
daintiest.
APPLE FRrrrERs.-One cupful of
sweet milk, little salt, two eggs, one
teaspoonful Of baking powder, and
-four to make batter thick enough
to drop nicely from spoon; chop
two apples fine and mix with the bat
ter. Fry in hot lard. Serve with
powdered sugar if for dinner, or with
syrup.
APRONS, PRETTY AND PLAN.-Noth-
ing invites our criticism of neatness
so readily as well-laundered apron,
especially if it contains yard OF
the best Lonsdale cotton, broad
hem,. and sash which will allow mod
ern knot at the side, precisely where
the apron ends.
However, this plainness may be
modified triAe by little artistic
improvement in the way Of gathering
to pointed belt, whose lower edge
betakes the presence of pointed bo-
dice, and upper edge the same as
common belt It is a convenient way
to cut this bodice from the apron, by
first folding the same in the center,
then measuring from the top down
three inches; this in the center and
cut from this point to within one-half
inch of the top on the outer edge.
This bodice requires lining after the
goods is gathered to its lower edge.
Another and very unique addition
H. csco~ro,t:,o -,