Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1895-01-24
DOMESTIC CONCERNS.

III you have your tableclo.bs and
napkins hemstitched and drawn the
hem should be one inch ON the table.
cloth and half inch on the napkins
Ii not, the hem should be as narrow ,e
it is possible to make.
sweet Omelet: Make as for Main
oIneiet, adding scant tablespoonful
oi palVerlZeo sugar for every two eops.
anu onnltlng, of course, salt and pen-
per. "hen done, spread one-half with
Re" spoonfuls of jam, jelly, marina
iade, or any kind of preserve. fold
over, sprinkle with sugar and serve.
-Gloss for Linen: Heat the irons
meanwhile making a starch. Make
q Spoonful or SO of suds with white
soap. In this dissolve little starch
add little boiling water. then boil If
minute or two The collar is now
wrung out of hot water to remove the
least particle of dust. then immersed
IN the starch and wrung out in a clean
cloth, after momentarv coolinr
Spread on the ironing-board. cover
Win dry cloth, and few passes
render it dry enough. Some hard rub
bling with not too hot oven ensues
and presto! A collar white as snow
vi. -,
ley, IN Farm and Home.
Cream of Celery: When preparing
celery for the table select the most
delicate pieces, and leave the coarser
for soup. Remove all the green from
the stalks, and boil it for an hour or
an hour and half, until very tender;
pass the vegetable through a sieve, and
add half pint of it to pint and a
half OF veal stock or chicken broth.
Season with teaspoonfuI of salt and
half that quantity of white pepper.
and thicken the soup with a table
spoonful of -four lrubbed into an ounce
OF butter. Boil all together until per-
fectly smooth, then pour into the
tureen, and just before serving add a
gill of sweet cream, or more if YOU
have it.-Leeds Mercury.
-Stewed Beef, a la Neapolitaine:
Take nice piece of fresh beef, make
two or three holes in it and insert in
each a piece of bacon rolled in DOW
dered sweet herbs and pepper Tie up
the meat with a string very carefully.
Take piece of fat bacon. mince it with
meat chopper. adding to it Glove of
garlic, an onion, some parsely, thyme
and narjorum- When the whole is
well minced and mixed together put
into the saucepan with the meat and
keep turning the latter until it is well
Drowned on all sides, then moisten
with plenty of French tomato sauce
diluted with little stock, add salt to
taste and let the meat stew slowly I'M
til done. Remove the string and serve
with boiled macaroni, dressed with the
sauce around the meat.-St. Louis Re-
public.
Chicken Patties: The pattie shells
should always be obtained at the ca
terer's or bakers. 1t is very difficult to
make them well. and it is much less
trouble and expense to buy them. To
prepare the chicken: Cut the white
meat of a cold roast chicken into dice
Put generous ia tablespoonful of butter
into saucepan, let it melt, then add
two tablespoonful of flour and stir
until smooth, but not brown; gradual
~ add a pint of cream. When the
cream boils add the diced chicken and
season with salt, white pepper, a pinch
of nutmeg and a little minced parsley.
Let it boil one minute after the chicken
is added. Have the pattie shells well
heated and fill with the chicken mix
ture. Serve on shallow platter gar
nished with slices OF lemon and sprigs
of parsley. Small button mushrooms
cut in halves are nice added to the
chicken when it is put into the sauce.