Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1897-04-17
DOMESTIC SCIENCE IN THE HOUSEHOLD.

to use individual doylies under the
plates at dinner, which can readily be
taken up before dessert
A vegetable soup very popular with
the French housewife is quite wortoy OF
adoption here. Into three tablespoon
fuls heated in saucepan, slice large
onion and cook slowly for half an hour,
being careful not to brown. Add two
quarts boiling water and half pint OF
carrot cubes, and cook another half
hour. Add one pint white turnip cubes,
and one pint potato, hali-pint leeks
THE white part), Glove oi garlic, one
eschalot, tablespoonful oil salt, tea
spoonful sugar, and third OF tea
spoonful of pepper, and cook an hour.
IL you have parsley or cerienil, a tea
spoonful may be added ten minutes be.
lore serving. This soup is improved II
some trimmings OF meat or bone be
added. 1t may also be transformed into
a Lenten soup by substituting olive oil
for the butter.
A mos, delicious cream vegetable
soup is made by rubbing portion OF
killS Snup u dhe "Hh
ing milk and little salt to it. 1t should
served with sticks OF pulled bread or
croutons.
In selecting wedding presents, very
good suggestion is TO put yourself in the
BRIDES place, and get something that,
with her tastes and in her surroundings
and circumstances she will find service
able and appropriate. II she is to
beard, the thousand and one things that
would be Joy TO housekeeper would
be but an embarrassment OF riches. A
chating dish, however, or any oil its
accessories, usually finds acceptance, as
well as pretty decorations and furnish
ings for the toilet table, Odd pieces OF
iewelry and fine pictures are nearly al
ways priced. II a bride is to set up her
own rooi.tree, the opportunity Tor selec-
ton widens indefinitely. While the
necessary table silver is commonly left
to the generosity of the immediate
family, there are many other thinsa sell
dom duplicated that would prove de-
light A set OF silver skewers for joint
or birds is always useful and ornamental
Wire baskets for salad shakers, or deep
fat frying, French bread pans for the
toothsome, crusty loaves. braising pans,
hollow glass rolling pins, soup di-
gester, small cut glass jugs and pitchers
Tor relishes, wire gauze toaster and
broiler, cream whip, a fruit press and
sirainer, tube for eclaires, or any other
of the up to.date contrivances Tor light.
ening kitchen work will daily bring the
donor INTO affectionate and grateful re
membrance.
A shining breakfast table, cheerful,
delft handed hostess, brilliant chatting
dish, creamy, tender omelette Just
done and in perfection as fruit and cereal
are dispatched, furnish forth an oblation
that ought to send every Benedict off to
business with a psalm OF thanksgiving
on his lips. The secret Of a light ONE
lette is in the beating OF the eggs and
the folding of the yolks and whites to-
gether. Allow one tablespoonful of milk
or water to each egg, with tiny speck
Of salt mot much, as salt toughens)
and pepper; add salt to the white of
egg and beat stiff with the wire beater
mot the Dover), but not SO dry that IL
| breaks. Put one teaspooniul OF butter
for each egg in the chahpg-disb, butter
| ing the sides OF the dish first. Fold the
| Wnlte INTO the yolS, Whlch may nave
been beaten with the Dover beater until
light and thick. Stir in the milk, jus,
cutting the egg through it. Lift up and
fold over, keeping the air.cells un.
broken, so that it will be spoDgy. Set
the outlet pan over the blaze while you
spread the omelette, which should be
like sponge A palette knife or knife or
thin wooden spoon is the best to work
with. Let the omeletie remain over the
blaze until it will slip together, when it
should be set over the hot water pan to
finish. The omelette may be Drowned
when it first goes in or afterwards The
more slowly it is cooked the more deli.
cate. When done, fold over into a
golden roll, and slip onto warm plat
ter. A tablespoonful OF minced chicken
or ham. halt table, pc onful parsley
or mint or two tablespooniuls OF orange
or fruit pulp, spread over the top of the
cmelette before rolling, will serve to
make variety from time TO time.
EMMA PADDOCK TELFoRD'