River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1895-02-07
CcMEsTc CONCERNS.


IF you have your tas,eclrths and
sarkins hemstitched and drawn the
hem should be one inch on the table
cloth and half inch on the napkins
If not, the hem should be as narrow as
it is possible TO make.
Sweet Omelet: Make rs for plain
omelet, adding scant Tablespoonful
of pulverized sugar for every two eggs,
and emitting. of course, salt and pep
per. When done, spread one-k alf with
few spoonfuls of jam, jelly, MARINA
lade, or any kind of preserve, fold
over, sprinkle with sugar and serve.
Gloss for Linen: Heat the irons,
meanwhile making a starch. Make
a spoonful or so of suds with white
soap. Ia this dissolve little starch,
add little boiling water, then boil it
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 clean
cloth, after momentary cooling.
Spread on the ironing-board, cover
with a dry cloth, and few passes
render it dry enough. Some hard rub
hing with not too hot oven ensues
and presto! A collar white as snow
and shining as-the moon.-M. 5. Sib-
ley, in Farm and Home.
Cream of Celery: When preparing
celery for the table select the most
delicate pieces. and leave the eoarser
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 sieve, and
add half = pint of it to pint and a
half of veal stock or chicken broth.
Season with teaspoonful of salt and
half that quantity of white pepper,
and thicxen the soup with table
spoonful of -four rubbed into an ounce
OF butter Boil all together until per-
fectly smooth, then pour into the
tureen, and just before serving add
gill of sweet cream, or more If you
have it.--Leeds Mercury.
--Stewed Beef, a Ia Neapolitaine:
Take a nice piece of fresh beef, make
two or three holes in i and insert in
each a piece of bacon rolled in pow
dercd sweet herbs and pepper. Tie up
the meat with 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 marjorum. 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 un-
til done. Remove the string and serve
with boiled macaroni, dressed " it'll the
sauce around the Eneat.-St. Louis Re-
public
Chicken Patties: The pattie shells
should always be obtained at he ca
terers 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 cold roast chicken into dice.
Put generous tablespoonful of butter
into a saucepan, let it melt, then add
two tablespOOnfuls of flour aud stir
until smooth. but not brown; gradual
ly add a pint of cream. When the
cream boils add the diced chicken and
season with salt, white pepper, 3 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.