The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1897-09-08
THE HOUSEHOLD.
Household Hints.

with cool effects gained by simple
treatment" leads The Decorator and
Furnisber to a consideration of table
decorations, in which occur the follow
ing items:
To make center GOODNESS put a
square piece of ice in dish of the same
form, line the edges well with small,
delicate green ferns and with them the
silver grasses so abundant in this
month. Cover the entire ice with
roses and daises well grouped together,
which form for the whole q delightful
scheme.
To make a supper table pretty
scheme the damask should be very
fine in quality, with an edge of lace
effect and above it an insertion to
match. As center cloth big square
can be given in white chrysanthemums
and green leaves, and on it large rose
bowl filled generously with blossoms of
any tint desired. AT each corner of the
board can be rose bowls of the smallest
| dimensions, in which one white rose
acts as a special decoration for these
tiny affairs.
Tables for lawn parties should be
gayly decorated with good sized Jugs
filed with the goldenrod and China as
ter, made in high effect to give it an
ornamental show. To add to this,
goldenrod and China aster border can
be combined with excellent taste and
fastened on the inside by strong pins.
The cloths used for this occasion should
be of finest damask with co,ored bor-
der and with napkins to match.
In arranging flowers for the table be
sure to let the stems be long ones. For
this cut glass vase, even a tall one,
does excellent duty. The stems, many
times, are as beautiful in tones of green
as the blossoms.
For all everyday meals small holders
for flowers are very necessary. All
sorts of wild flowers and grasses can be
utilized and form charm If only the
grouping is well made.
ICED CHoCoLAE.
Put into porcelain lined or granite
kettle four ounces of fnely-powdered
unsweetened chocolate and six ounces
of graduated sugar. Add quart of
water, and when they are well mixed
place the kettle over a moderate fire
and allow the contents TO boil until the
liquid is of the consistency of thick
syrup. Take it from the fire and stir
the mixture frequently while it is cool
ing. When cold, flavor it with vanilla
extract and serve in tall tumblers
partly filed with cracked ice, adding
couple of spoonfuls of whipped cream
to each tumbler. This chocolate strip
can be kept in glass jars in a refrigera.
tor and will remain good for long
time.-Exchange.
HOW TO SERVE WATERMELON.
To be good, melons should be veiy
cold, and if ones principles are not
against the use of little wine it is a
great addition. The melon may be
plugged. Cut a small piece from
cold melon, pour some champagne or
sherry into the heart of melon, re-
place the plug and leave the fruit at
least an hour longer upon the ice.
Having prepared melon in this fes-
tive fashion, The Standard DESIGNER
advises the service in artistic mode:
When it is time to serve the melon,
take it from the ice, wipe the outside
with cloth and place it in the center
of plotter, A honeysuckle vine,
grape leaves or any fresh green will be
found ornamental to put on the outer
rim of the platter. With a sharp knife
cut through the middle of the melon in
long points, letting the knife go half
way through the fruit each time. Pull
the sections apart, letting the ends fall
back, showing the fine coloripg or pulp
and seeds in shary spikes on bed of
green. Serve with tablespoon, taking
out the pulp in oval shaped balls.
SUGAR CURLs.
An attractive cooky to children has
been revised under the name of sugar
curls. These are, in point of fact, a
new form Of the old-time sugar cookies.
The dough Is rolled out thin and cut
into strips about eight inches long and
three-quarters of an inch in width.
Sprinkle them lightly with sugar and
place them in buttered pan. Bake
them in quick oven to very delicate
color. When the strips are baked, as
soon as they can be handled roll them
around large pencils or sticks and keep
them 30 until they have cooled.
POP. OVERS.
Beat two eggs, without separating,
until thoroughly mixed; add one cup of
milk. Put one cup of -four into an
other bowl; add to it gradually the eggs
and milk; beat until smooth. Strain
through an ordinery gravy strainer.
Put at once into creased hot gem-pans,
and bake in a moderately hot oven for
forty-fve minutes. If these are prop.
erly made and properly baked they
should swell six times their original
bulk, and may be used for breakfast or
luncheon, or served with liquid pud-
ding-sauce as dessert. Whole wheat
flour, if sifted three times, may be sub
stituted for wheat -four. Iron gem
pans insure better results than those
made of lighter metals.
CORN OMELET.
Eight ears of corn grated, to which
add one teaspoonful of salt, one even
tablespoonful of sugar, two-thirds of
cupful of milk and cream mixed, in
part Of which dissolve two teaspoonfuls
of corn-starch. Now add four eggs,
well beaten, and last one heaping tea
spoonful of baking powder. This will
make two omelets. 1t is difficult to
roll, but can bel cut into several sec
tons, when set, and each turned sep