The sea coast echo. [volume] (Bay Saint Louis, Miss.) 1892-current, 1892-11-12
USEFUL AND SUGGESTIVE.

Trunk rests low frames upon
which the trunk is stood, are new and
valuable, particularly to tall women,
who find the STOPPING over to pack irk-
some and uncomfortable.
Dotted muslin, made the size of the
window frame, are the best curtains
for summer bedrooms as they are SO
easily kept clean and are very dainty
as well when tied back with pretty
ribbons
Pumpkin Pie.-Cream the yolks of
four eggs with as many tablespoons of
granulated sugar; add two cups of
stewed pumpkin, strained, two cups of
milk, a teaspoonful of cinnamon, a
pinch of ground mace, some grated nut
meg, and last the whites of egg beaten
very stiff.-Harpery Bazaar.
Cold Roast Chicken. Prepare a full
grown chicken, oil or butter a large
brown paper and wrap around it, set
on wire stand in baking paa with
a little water, let bake two hours; re-
move the paper and let brown, take
out of the gravy and set aside to cool,
after which slice thin.-Home Maga-
| zine.
Apple Pudding. the apple into
| halves, take out the core, fill the hole
| with sugar and a little piece of butter,
| put it on a slice of soft bread, set in
baking-dish and put in the oven to
bake. When half done, fill the holes
again with sugar and butter, then fin
| ish baking. Serve one slice of the
bread with two pieces of apple to each
person. on.-Housekeeper.
| Caramel Jelly.-Five Jumps of sugar
and two spoonfuls of water; brown, and
add while warm, to one pint of scalding
milk, (slowly); yolks of four eggs; one
half box of gelatine-dissolved in 80
| little water; sugar to taste. Cook as
for boiled custard, and when it begins
to thicken, add the beaten whites of
eggs. Eat with sweetened whipped
cream.-Good Housekeeping.
Stuffed Eggs.-Boil hard ten or
a dozen eggs, let them stand in cold
water a few moments, remove the
shells, cut them in two and take out
the yolks. Fill them with chopped
chicken well seasoned with celery salt
and little melted butter Fasten the
two halves together with the white of
an egg, and when ready to serve cut in
two lepgthwise.- Y. Observer.
| Lobster Cutlets.-Mince the meat
of the Holsters fine, season with salt
and spice, melt a piece of butter in
saucepan, mix with it one tablespoon
full of -four, add the lobster and little
finely chopped parsley, add little
| stock also and let it come to boil; re-
move from the fire and stir into it the
yolks of two eggs, spread this mixture
in a shallow pan; when cold cut into
outlet shapes, dip carefully in beaten
| egg, then in cracker crumbs and fry to
a rich brown color in hot ard.-Ladies'
Home Journal.
Chicken soup as it is generally made
involves a great deal of work and con-
siderable expenditure of raw material.
For this reason it is a rare dish on the
summer table, when it should be most
welcome and wholesome one If, how
ever, it is made with a foundation of
white stock, as all French soups are,
great variety of delicious chicken soups
may be prepared at from half an hour
to three-quarters notice. The stock
will keep at least four days in summer
and week in winter. When the ma
terials are put together, the stock may
be allowed to simmer at the back of
the stove for the requisite six hours and
strained when DONE and it is very little
trouble to make. If this stock is kept
in the house, a great variety of delicious
and suitable soups for summer may be
served at the expenditure of very little
time and trouble.