Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1895-01-04
THE WORLD OF FAIR WOMEN.
Culinary Sins Committed in the Name of
Rice and Macaroni.

NJ
Rice and Macaroni.
How many culinary sins are commit
| ted in the name of rice and macoroni,
than which, when cleverly prepared.
| there are not two more wholesome and
savory dishes for any family dinner
| table says the Chicago Evening Post.
Rice. when served as a dinner dish.
needs to be in combination with some
pantry element in order to give 1t favor,
and nothing can be more highly recon-
mended than curry To curry rice
properly a tiny onion should first be
minced and fried a nice golden brown
in a heaping tablespoonful and a half
of butter. To this should be added a
teacup of washed white Carolina rice.
along with a bunch of minced market
herbs, a level teaspoonful of curry pow
der. a pinch of pepper and half pint
Of liquid beef extract. Stir the com
pound lightly but completely, then
over the top of the pan place butter
creased paper and let 1t all cook very
gently for forty minutes.
The empress of Russia has a perfum-
ery fountain in her reception room, and
by touching a button can turn on a
spray of any particular perfume she
may desire
The newest in embroideries is dainty
batiste edge. accordion plated and used
on silk or wool
Green, lemon, bluet and fuchsia are
the millinery colors, with half dozen
dahlia shades.
Celery Pickles-Two quarts chopped
celery, two quarts chopped cabbage,
one-half ounce turmeric, one-quarter
pound white mustard seed. two table
spoonsful salt. five tablespoonsful white
sugar. three quarts of vinegar: put all
in porcelain kettle and cook slowly
until the cabbage and celery are ten
der. Keep in an earthenware jar. close
ly covered.
Miss Sterling has "a model farm at
Aylesford. N. S, to which she brings
destitute children from Scotland and
educates them to trades. She has a
gristmill, sawmill, and various work
shops on the place, and generally has
about 100 waits on the place in train
ing for useful lives.
commendable revival of time hon
ored custom is the resumption of deli
cate house caps for the young matron
She makes them herself of crisp white
tulle with knot of velvet or airy POM
pom of violin string ribbon, and con-
siders herself eligible to this dignity
when her nursery counts one inhabitant
The bow in the caps wing changes to
harmonic with her breakfast gown
that may be of turquoise blue French
cloth, trimmed with mint green satin
ribbon and points of green velvet on
occasions the gown Is replaced by wide
skirt of black taffeta, speckled with lit
tie satin dots or squares and worn with
4 plain dark soft silk bodice, over which
is crossed a white chiffon lace-edged
kerchief, full upon the bust and tied be-
aind with loops and ends reaching half
way to the knee.
The display of silk and wool golf
olaids for the season is remarkably rich.
Some of the blocks are rather large but
are not at all gaudy in effect. there be.
ng far less of the genuine plaids thar
If blacks and stripes which show only
.wo colors. such as amber and geranium
ed. fawn and plum color. turquoise blue
md apricot. silver and pine green, old
rose. and Scotch gray.
English mufiins-Take three cups of
aour, measure after sitting; add to the
1our one teaspoonful of salt. Beat one
agg light without separating. and add
to 1t two cups of sweet milk. Stir the
liquid into the dry mixture and beat
until light and smooth. Grease the muf-
lin rings very carefully and thoroughly
heat the griddle. When ready to bake
add two teaspoonfuls of cream yeast
baking powder to the batter. stirring
it quickly and lightly. Lay the muffin
rings on the griddle and fill them three
quarters full with the batter. When
the mullins are done half way through
and they must not bake too quickly OF
they will brown before they are suf-
ficiently baked-slip the cake turner
carefully under the ring and mullins
Turn them quickly slip off the ring and
finish baking. The mullins may be
served at once or like crumpets, being
cooled, split and toasted before serving
Boil the molasses to l,e used for gin
ger bread. or at least he.,t il very hot
be greatly improved.
A decorated cove fer 4 small pad OF
| Irish linen wr.d lsc paper g simpi,
thing to make If one can use the paint
and brush. Simply paste the pad on the
lower half of the cover Make sug
| gestive little sketch outside and put OF
a motto such as odds and Ends OF
| when found. make a note Of" An alb
| sent minded friend will bless you many
times for this small yet great convent
ence.
| A hint to housekeepers where chick
ems are to be cooked: Do not put then
before the fire without first removing
the tendons of the legs or drumsticks
| To do this. cut the skin at the join
| where the foot unites with the drum
| sticks and twist the two pieces a littl'
| to bring out the white tendons. Their,
are a few in front and a large buncl
at the back of the legs inclosed in {
thin layer of muscle like membran,
| that makes them look like one lorg,
muscle. Scrape off the thick layel
and divide the tendon into its small
parts. and they may be drawn out. on
by one. by passing a skewer unde
them and pulling vigorously. The de
spised drumstick is now a dainty piec'
of dark but tender meat. which ma!
even be Dreaded and cooked by itsel
as a specially choice dish in variou
ways. Even where it is served will
other cuts, fricasee, stew roast or broil
-. n l. Il