The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-07-26
HOUSEHOLD HINTS.
How To Do Up Summer Dresses
Menu for a Garden Parry.

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The following is very pretty dish for
a company tea:-First make good lemon
jelly in the usual way. II you have no
tried recipe. the directions on The pack
age Of gelatine can be followed. II some
pretty little teacups put few fine large
strawberries Turn the jelly over these
while II is still just warm enough 10 do
so. When you wish to serve the jelly. in
vert each individual mould into a sauce
plate, and around the base of the jelly
pour little rich syrup made with fresh
straw berry juice and sugar. Keep as cold
as possible till served.
How to Test Eggs.
Try your eggs as to freshness before
you boil theIns put them into cold water,
and if they sink to the bottom they are
fresh. An egg more than week old viii
not sink, but swim on TOP. Wash and
clean them before boiling. This is very
particular, because the dirt cling1ng 20
them will enter inside through the many
small pores of the she'll. When your
eggs are doubtful it is best to open them
and use them as long as they are not
soiled, for poaching. frying. scrambling,
etc. They will thus furnish you with the
daintiest OF breakfast dishes.
Snow Pudding.
Snow pudding may be made with one
third OF package OF gelatine in a little
cold water, and when sof5ened stir it
into pint of boiling water; add one cup
full Of sugar. the juice Of two lemons or
one-half enpful of wine, as preferred;
when cold and beginning to thicken add
the well beaten whites of three eggs
Beat all lightly and smoothly together,
pour the mixture into mold and set it
aside to harden. Serve in the centre of a
dish, with a boiled custard served around
it. Make the custard with the yolks of
three eggs. one pint of milk and half a
cupful OF sugar, with faTering 10 taste.
Doing Up Lawn Dresses
The best way is to obtain suds by dis
solving shavings of soap in 2 basin of hot
water, then adding the solution 70 the
wash water. This is especially to be done
with black lawn. which should be quick
ly washed OUT in hot suds and immedi-
with blueing. tt should be dried in the
shade aud ironed while damp enough not
to need spriakling Ii starch is used 1t
should be made very blue and diluted till
quite thin. The dress should De dried in
the shade, then starched. and while still
damp iroued on the wrong side. II Is
often advisable to set the colors in other
lawns by soaking in pail of salt and
water in which a little sugar of lead has
been dissolved; this latter especially to
prevent blues from fadiHg.
How to Use Cold Meat
Chop the best and most tender portions,
add hot water enough to moisten slightly,
heat quickly and serve as soon as hot
Add butter. salt and pepper. The tough
parts of steak or of roast beef are much
more palatable If boiled first in water TO
cover until tender. Then use them IN
any of the ways given for cold meat, as
croquettes, hash, mince on toast stew,
ragout, meat and potato pie, praised
meat. etc.
The Menu for Garden Party.
The greatest latitude is observed in ar
ranging menus for garden parties. FIRE.
quently, w1en the gathering is a large
one, nothing more than a cup Of tea,
chocolate or coffee is offered, with sand
witches or waters, and olives or sailed
nuts. according to Good Housekeeping.
II served out of doors it is unwiss TO ar
range for any hot dishes. Salads, cold
meats, jeiiies and ices may be added to
the simple refreshments already sugges-
ted Ut the discretion of the hostess.
Unless one has ample conveniences for
serving, Il will be wiser to undertake a
light collation. and have it elegantly
served. Sometimes an immense bowl of
lemonade, frappe or punch is placed on
an separate table and labeled with dainty
cups. Whenever the grounds are large
enough, aud sufficiently shaded and
screened from the street, il is alwass
doors. Otherwise the tables should be
ate menu may be prepared il desired