The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1892-11-02
HOUSEHOLD HINTS.

NA6AAOW AOA5b-HAPPA0
and Egg Salad.
Flannels should be ironed as little as
possible, and never with a very hot iron,
as it shrinks the goods and sDoils the
finish. 1t is much better, for most fan
nels, to simply press the bands, facings.
and other cotton or similar parts, folding
the wooden part smoothly, and putting
away for use. White clothes are to be
ironed on the right side. but calico es,
ginghams, embroideries, stockings and
the like on the wrong side alone, or at
most with a light passage OF the iron owe
the right side. A very excellent effect is
Obtained on fine embroideries by ironing
upon the wrong side with the fabric laid
carefully between two ~thicknesses of
flannel.
Opening canned fruit an hour or two
before using, that it may regain the ex-
eluded oxygen, improves the flavor.
The following is a very nice breakfast
dish:-Wash a nalf kidney and let it
stand fifteen minutes in cold water. Put
it over the fire in cold salt water and
let it boil until it is tender. Then cut off
all the fat, and after slicing it thin put
in a saucepan with enough hot water TO
cover the slices; add salt. pepper, Il bay
leaf aud a tablesDoonAHdqtter blended
with a tablespoon of flour. Stew until
the gravy is of a good consistency. Have
ready a hot plate lined with thin hot but
tered toast, pour the kidneys n gravy
on this and serve at once.
For those VINO are after novelties for
their afternoon teas, there are rice flour
waters. These are slightly sweetened
and may be had at the Japanese shops IN
pound Tins. 1t sounds very japanese to
say that one has a tea room. It may
only mean that it is simply a boudoir
where a cup of tea n a bit of gossip are
in order. These retreats may be made
as attractive in winter as they are al
ways found to be in the summer A
small room could be made within 4 large
drawing room by the judicious use Of
screens, palms and hangIngs.
10 make a pretty hairplu receiver take
a small round box, aud cover smoothly
with satin ribbon the width of the box.
Out of silk thread the same color as the
ribbon crochet a round cover to fit over
the opening or top of the box. Sew
firmly with threads of the silG and
tack a satin bow made of narrower
satin ribbon Of the same shade over
where the wide ribbon joins.
A quick dessert may De made by cut
ting Il loaf of plain cake into thick slices,
putting one on each dessert plate. Over
thick, sweet cream, beaten with an egg
beaten until it is quite firm. Stir in the
white OF Que egg, beaten TO a stiff froth.
sweeten and flavor.
The proper placing of a side table
makes every difference in the serving of a
meal. A small table at each end Of the
room is often desirable. This givas Il
proper place 10 put down u vegetable or
other dish, without walking the length of
the room, when the waitress needs to
take a plate to the carver for a second
helping. This table may hold whatever
extras may be needed by the hostess for
the dishes which she serves, rs the table
near the host holds extra carvers, ETC.,
which he may need. These tables must
be used with discretion, and no unsightly
dish, which should be at once carried 10
the pantry, must be allowed to remain on
them. Their object is simply to lessen
time between courses and to help a wait
ress to pass vegetables before meats have
grown cold.
EGG SALAD-Boil six eggs fifteen min
utes. Wbiie they are boiling make a
French dressing and to it add one table
spoonful of tarragon vinegar. the same
quantity of onion juice and a little
chopped parsley. hen the eggs are
doue cut in slices II place in a salad
dish. Pour the dressing over while the
eggs are still hot. Stand in a cold place
two hours, then serve.
To make apple butter. take sweet cider
from the press, not more than a day old,
or alcohol will begin to form aud the
cider will have lost its fruity quality.
Boil it down one-halr and then adj apples
pared, coreG and sliced. There should be.
by measure. slightly more than half as
much apple as of boiled cider. Cook
slowly and carefully. skimming when
ever necessary, and stir with a long
wooden paddle which reaches the bottom
of the kettle. The apple is broken iato
one homogeneous mass like marmalade.
When it begins to break. sweeten TO taste.
1t is more wholesome and appetizing if
left quite tart. Good brown sugar is
better than white. An authority says
can be kept any length of time in
jars or wooden pals or firkins If
thoroughly cooked. The usual apple
sold in groceries is made insipid
by too much sugar. The old fashioned
apple butter, less rich aud more palat-
able, preserves the very essence of the
apple. Season with spice to taste, il
spices are desired, but the apple flavor is
itself Incompatible.
Marrow toast is a delicious and mex
pensive relish for tea orJuncheon. Buy q
shin bone and have the butcher
then take out the marrow in one
piece. Cut the marrow into slices nearly
an inch thick and set aside. Mix in u hot
dish a teasDoonful of chopped parsley,
the same quantity of lemon juice, half q
tesspooniul Of salt. a grain OF cayenne
aud several drops VT onion juice, Also