The record-union., 1893-03-14
TABLE TALK
About Food, Housekeeping, and Some
Clever Dishes Easily. Prepared.

About Food, Housekeeping, and Some
Clever Dishes Easily. Prepared.
A charlotte russo is an ideal dessert. 1t
is easily made, and while it is light and
quickly digested, so that it may be eaten
without harm by an invalid or little
child, 1t is also nutritious, being COM
posed largely of cream.
a PLAIN charlotte russo is a very sim
pie dish, easily made at home when once
the secret OF whipping cream is mastered.
The greatest obstacle in the way of whip
ping cream is undoubtedly the compli
Gated machinery which has been intro
duced for domestic use. OF all the yari
Gus mechanical contrivances, from the
little ehurns not over two inches in di-
ameter, and which are practically worth
less, to the larger and really valuable
cream churn, nothing does the work so
successfully as the ordinary egg-whip, of
the kind used by professional cooks. The
difficulty in the Introduction of this whip
Very few women have strength enough
TO use the wire egg whip of the chef sue
cessfuliy. 1t is eXhausting work even
for Il man, because it must be used stead
ily5With that ScientificeNactness of mo-
ton tnat is certain to produce a result
Select, therefore, for the purpose OF beat
ing cream as light Il wire whip as you
=
beating rather slowly and increase the
pace until by rapid beating a fine
firm troth is produced. The pan in
which the cream is beaten should
rest in a second pan OF chopped
ice, and the cream should be
thoroughly cold before you begin
to beat it. Lift the froth carefully of
when it becomes thick on the surface
OF the cream into an earthen-lined
colander set in second pan, so that
any superliuOus milk may drain OIL
Continue 10 beat till the foam will rise
no longer. There will always be little
cream in the bottom of the pan which
IS not rich enough to beat into frolh.
This may be used for coffee or for frozen
creams. 1t is possible for cream to
be so heavy that it will churn
into butter in a cream-churn before
1t forms a troth. There need be no such
trouble when it is beaten with a whip.
\ great many housekeepers who have
become accustomed TO a large cream
churn, do very satisfactory work with ii,
but il is not employed by domestic work.
ers outside the family kitchen; and at
best 1t is an awkward contrivance. When
the cream is once beaten it will not return
to liquid state unless it is heated.-New
ork Tribune.
People who keep Lent to the extent of
great ingenuity in devising unique en-
tertainments consistent with the season
OF seli-denial. Among the latest are the
alphabetical lunches, where only such
dishes may be served as begin with
single letter of the alphabet. The first one
who gives an affair OF this kind serves up
apples, almonds, anchovies, angel-cake,
apricots, etc. The second serves the B
luncheon, which present greater possi-
bllltles with bisque, beef, bread, branded
cherries, and other refreshments begin
ming with the second letter. But in
strictly carrying out one of the letter
menus the invention of the hostess is
s0rely taxed, and most amusing con-
Glomeration of eatables result. The ele-
ment OF surprise is not the least eniov-
able feature of the affair, and though an
epicure might object to this method of
catering, the innovation with its success
sion OF surprises discounts in pleasure
the conventional lunch. The lean and
hungry lunches are another peculiarly
appropriate Lenten testivity, for the
hostess Is limited in the amount OF money
spent on her menu, ten or twelve cents
being the amount allowed for each guest.
Oysters are bought in bulk instead of in
the shell, potato soup takes the place of
bouillon, and simple dishes of rice and
custard and eggs make up the bill OF fare,
which is dainty and appetiZing, though
cheap.-New York sun.
To prepare grape fruit for break fast cut
the fruit in two diametric3lly. Take out
the seeds, which will all be found in the
center of the fruit. Then with a teaspoon
take out the pulp from the sections, be-
ing careful not to break it any more than
possible, as thus much of the Juice is
- ul I-