Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1897-05-22
DOMESTIC SCIENCE In THE HOUSEHOLD

cloves in mortar, and adding sweet oil
to give the appearance and consistency
of cream. This is usually eaten with
roasted or boiled meats.
A solution OF the puzzling question as
TO why the English SO frequently show
a marked aversion for our lady fingers
and sponge cake is given by Miss Bed
ford in the "Amercan Kitchen Maya
zine," Tor April. Miss Bedford says that
these particular cakes are served with
lieht refreshments at funerals in all parts
of the British Islands. and often are sold
under the name of funeral bisoults'
In Yorkshire, when prevented from at
tending a funeral to which an invitation
has been given, memorial card is re-
ceived with several lady fingers folded
IN black-edged paper and fastened with
black seals.
Even a tough piece OF beefsteak may
be may made tender by brushing well
on both gides with a mixture of equal
| parts OF oil and vinegar. This should
be applied with pastry brush taking
care to see that the whole surface is
covered. Put aside for twen,y-iour
hours, when the steak will be found
, tender and excellent.
The latest addendum to the list OF
| popular tid-bts are the old-fashioned,
crisp "cracklings" left from the frying
| out of lard. These ancient dainties re-
Obvious are eaten cold spread on crrckers
| for luncheon. or heated in the chatting
dish and spread between thin slices OF
brown bread.
In packing furs away in camphor, it
should be understood that the pieces
should not be allowed to touch the fur,
as the camphor tends 10 tighten the
color OF the fur. The gum may be
wrapped in tissue paper or put in cheese
cloth bags.
A mint chutney that is especially APP
| petizing in summer may be prepared
| fresh whenever needed. Put into a
mortar handful of fresh mint, cupfnl
OF seeded raisins. two tablespoonful
| sugar, one Of tomato catsup and a salt
| spoon OF salt. Pound until the mixture
Is juicy. sir thoroughly and pour into a
pretty glass or pitcher. No cooking is
required.
| A great annoyance, in preserving time,
is 10 have the cover of jar refuse to
leave its position. A triumph of mind
over matter may be scored by inverting
the jar and putting the top in hot water
for moment or two, when slight effort
will suffice to remove the heretofore OBJ
stiDate cover.
While the decorations OF dinner
offer wide latitude for the expression of
individual taste, there are certain princi-
pies that usually prevail. At this time
there is preference Tor light and deli
cate effects as more pleasing than the
darker shades. 1t Is always in good
taste 10 have the scheme Of decorations
appropriate to the season, and the char
acter Of the guests.
White is the proper garnture for
brides; pink for the debutantes; red for
Harvard functions; yellow for Princeton,
and blue for Yale. These decorations
are usually carried through the menu,
while the dishes correspond to the color
effects. Green is specially pretty and
easy color to carry-ferns, spinach, an
/ gelica, pistache and the green salads
lending themselves with graceful ac-
| quiescence to the scheme. White is
very severe. and must be used with dis
cre!ion Silver is its most effective ally.
Silver candlesticks, with white candles
and silver shades, centerpiece OF silver
filled with ferns and white flowers-el-
der blossoms, lilies OF the valley. roses
or hawthorne; plain white china and sill
yer dishes in abundance are all an OK
cellent combination. A yellow scheme
Is singularly cheerful, and easily
achieved. Gold-banded china, yellow
glass and shades, and yellow flowers,
the exquis tie June yellow roses, daffo-
dis, or later chrysanthemums can all be
used in combination with food effects
produced by eggs in various guises,
bananas, carrots, salmon, oranges and
lemons The light Of the dining room
should be centred on the table, leaving
the rest of the room somewhat in
shadow Grades OF light are toned by
the use Ct shades, those in silk, lace
and paper giving each different de,
gree.
Small lamps are much less trouble
than candles.
A tomato dinner was lately outlined
by Mr.. Gillette, instructor in cooking
at Pratt Institute, with directions as to
its management. The menu should in
Guide raw tomatoes, with French dress
ing, tomato soup, boiled halibut, with
tomato sauce, and lettuce, dressed with
mayonaise; boiled potatoes in little
balls; filet OF beet with escalloped to-
maioes, and French fried potatoes,
stuffed tomatoes, and potato croquettes;
strawberry sherbet and cheese, crackers