The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-07-05

ztddss 81 the side. the mistress should
So. w4sa her cc1se or tea things before
her then the vegetables which she may
serve n the dinner. Opposite her the head
Of the family should 81. with the meats
or whatever OK The neal he = % servA
This arrangement gzves symmetry 20 The
sasle which in Itself l. attractive Spoons
sho1sd not be placed n spoc1-hoidsr. as
formsriy. but saoald lie AZ each plate in
sufficient numbers 20 carry q the meal
Celery. elves or rzcsshee should BE placed
IN Tat disheA There should Be as few
table dishes a. possible On the table be-
cause Of the way In which they interiors
with tbs yfsv q the members of ths fam
~ across .hs table Have pleasant CEN
versarion. ard good manners. and good
eixessaon - sure 10 follow.
Csfrg What 10 Left Over.
nincs Of meat, one Of tie most sat-
t1actory methods Of re-serving . Geld
osefsteak. or small bits Of cold
roasrbeet. veal or mutton. is IN q nntnce.
To make this remove all FAT and gristls
and chop the lean pieces very fine. then
season with salt and pepper and cover x
II the meat - cold beef. make = gravy
Tor /. a. follows: Fry TWO ANAL onions in
. tablespoon o. butter until light brown
color. than stir Ia cup Of stewsd tona-
toes II convenient. let them cook about
ten minutes ~ the back OF tbs stove
where IL win simmer. Keep covered. then
ada your cold minced eeef Lot II bon up
once then serve on . hot platter. Surround
II with little mounds Of boiled rice or with
pieces Of dry bread cut In diamond shape.
dipped In matted buttAr and Drowned IN
. hot oven
a mtnce Of veal 10 . very delicious
breakfast dish II properly served Heat
the gravy Of the day before. There should
be cupful Of gravy TO = pound OF minced
veal. then add half . cup OF tomato
sauce. made BY using an onion. bay leaf
and = Glove or two. two small whole pep
perA Try them In butter adding little
-four, let Il brown, then add . can Of to-
matoea. When Ii bofis ada . tablespoon Of
sugar. teaspoon OF salt and . little black
pepper. Strain IL through q sieve. Il win
keep. and ID always convenient to have
on hand to serve with chops or veal cut
let o. with naccaroni- When the half cup
Of tomato sauce u added TO the veal
gravy, also add the minced veal to the
gravy. II cA1 be served 1T once. soon as IL
boils- The dish may b garn.shsd with
border Of potato baIls fried brown. or
serve on . platter. A mincs OF mutton
rice with IL e garnish. Servo It hot Il
- excellent
= -
Currants.
The curran< h undoubtedly The most
thought Of among the small fruits. By The
housekeeper. and is used IN many forms
particularly for winter fare. The first
picktrgs ara taken for teilles which should
be made Of fruit NOT quite rips
Fruits should be freely used By persons
when Ia their season as they are invaiu-
able for health. An old physlciAn's advice
was "eat raw currants for breakfast a.
pesixfng when served with cracked ice
around them and the sugar moistened
with sherry. Fruit Juices. or soups as
they are called. ara used In their seasons
for lunchsons. The juice of the currant
makes an excellent FIRST course
Put In . porcelain kettle over the 0rs
one quart OF strained Juice, and when Il
becomes hot add three teaspoonfuls OF
arrow root moistened with = little cold
water Cook the juice until clear. then
stir Ia . cupful OF sugar. as soon as the
sugar Is dissolved remove from the IRE to
cool It should Be served Ia sherbet
glasses with q few tiny pieces OF ice In
each It should be eaten with spoon
Frosted currants are pretty 70 use Tor
Q center piece at . luncheon and 20 Sarn-
tsh Bayzrian creams or corn starch and
gcaafine desserts Select large perfect
punches and dip them In the beaten white
Of an egg 10 which little cold water has
been added. Drain . moment. roll them
In powdered sugar and lay them upon
sieve TO dry.
A currant shortcaks IL delicious. Make
. biscuit dough. by sitting one pint OF
6our In a bowl with two level teaspoon
fuIs baking powder. one teaspoonful Of
sugar. half teaxpoonfm Of salt: with the
fingers rub into the dry -four heaping
teaspoonfui Of butter, then stir In milk
enough to make Il into Q soft dough which
can be tust moulded with the hands. but
not rolled. Divide the dough into two
parts. spread ono part out thin, and lay
IL upon q buttered TIN plate. form the re-
manning part into the same shape and lay
IL on the first Place the plate In hot
oven and bake until the shortcaks Is cone.
which will be In twenty minutes. When
baked separate the cakes and butter them,
Cover the bottom cake with thick layer
Of mashed currants and sugar. place the
second cake on top and cover II with an
other layer OF the prepared fruit Then
make q mer.ngue OF the whites of two
eggs beaten Hight with three tablespoon
ftls OF sugar, stir In q few whole cr.rrantA
put this over the cakes and lightly brown
IN the oven and serve at once
CurrAnt Jelly.
IN making currant jelly care must be
taksn not to have the fruit too ripe. or Il
win not form Jelly readily. Free the cur
rants from the leaves and stems. put
them in = porcelain kettle and mash thern
90 they viii form q 3uicsand not burn. COW
q and heat elowfy. when the fruit heats
and 10 soft pour them through . e,sve TO
strain out as much Of the Juice as possible,
turn the fruit into jelly bag and strain
Measure the Juice and return Il 20 the
ketfia When IL begins 10 bon skim Il care
fully, let II bon ten minutes then add the
sugar which has been measured and set In
the oven 10 heat. Let n boil ten minutes
longer and ali the glasses with the liquid
ieily and set away until II II cold before
covering the glasses. Use one pint OF SUI
gar to one OF Juice.
A very Delicious dessert n . SeI1y male
from the Juice OF curTantA To make u
soak one box Of gelstins In ore cup Of cold
water two hours. pour over II one ard =
half pints OF boiling water. and when the
relatine IL all dissolved. ada one piat OF
sugar, the Juice Of lemon and two cups
OF currant juice Strain into mouids and
set away TO harden Serve whipped cream
with this ielly.