The advocate., 1897-09-15

| often musty diSnclOth.
Caramel Pudding.-Burn one cupful Of
sugar until chocolate brown dissolve
this into one quart Of hot milk, add the
yolks Of five eggs and pinch of salt.
Bake eau balm marin" (this Is to bake in
pan surrounded by boiling water) until
firm. Beat the whites of the eggs until
stiff, allowing one tablespoonful OF sugar
to each white. Put on the top Of pud-
ding and brown.
Driving away mice from infected Gel
lars is an easy matter when oil Of turpen-
tine Is used It seems that the little rO-
dents have very pronounced antipathy
for the odOr, and some wOOlen rags
soaked in oil Of turpentine and placed in
front of the holes by which mice enter
will keep them away. If this experiment
is repeated for several weeks, it will
eventually keep the mice away entirely.
Orange Sirup.-Place the grated rinds
Of six fresh oranges in a closed vessel
with a pint Of boiling water, and at the
end of six hours strain the liquid. Press
the Juice from the oranges, add 1t to
this LIQUID, and to each pint thus OBJ
tanned add pint of water and three
pounds and half OF sugar. Place the
whole on the fire and stir until the sugar
is dissolved, but do not let 1t come to a
boil. When the sugar has melted, strain
the srup, and bottle.
Fruit Sandwiches. - These are very
nice, and may be used as part Of the reg
ular course for luncheon, tea or picnic,
or as a dessert, served with coffee or
with lemonade. The bread should be
very fresh, cut as thinly as possible and
well spread with the sweetest and best
Of freshly-made butter Large strawber-
ries cut in slices, or sliced peaches or
sliced bananas and oranges together
may be used. The fruit should be lightly
pressed into the butter, literally sprin-
killed. with sugar and served within a
short time.
Egg and Sardine SandWiChes.-Ope
small box Of sardines and after remOV-
ing the fish allow cold water to gently
flow over them to remove the oil, which
is invariably poor. Remove the skin
from the fish, and pound or chop fine
with one hard-bOiled egg for every four
fish, Work into paste with one and
One-quarter tablespoOnfuls OF salad
dressing to every egg used. Season with
salt and pepper, spread over thin slices
of bread from which the crust has been
trimmed, and form into sandwiches. An
chovies may be used instead Of sardines.
Russian Salad With Sauce Tartare.-
Cut into small dice-shaped bits, two
ounces of cooked cold beef, the same of
c,II
and if you like, about one ounce OF cold
boiled ham. Now put into the bottom of
your salad bowl little Of the beef and
place on top three bOned sardines, then
little Of the tongue, then the chicken,
and again half dozen sardines; sprinkle
over the top the ham, garnish around
the dish and In the center with crisp
lettuce leaves, cover the entire top with
sauce tartare, and you will have a deli
cious Russian salad.
ToOthsome Sandwiches.-On of the
newest and dalntiest sandwiches is
made from tiny soda biscuit not over
three inches in diameter, and when
baked, about half an inch in thickness.
They must be quite fresh, though per-
fectly cold. Split each in two with
sharp knife, and butter-just suspicion
of butter only. Two crisp lettuce leaves
are then patted down upon the buttered
biscuit, and trimmed to the same size,
leaving hint of green to show all round
the edges. A layer of mayonnaise dress
ing is then spread upon the lettuce, and
on one is afterward spread a thin layer
of finely-minced ham or chicken; after
which the two halves are laid together,
pressing lightly. They should be served
soon-befOre the lettuce willis or biscuits
have time to become heavy,