Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1897-05-29
DOMESTIC SCIENCE IN THE HOUSEHOLD.

for the cooking. Peas should never be
washed, as the flavor is destroyed by so
doing. II care is taken in the Smelling
to put the peas in clean pan by them
selves, instead of back among the pods,
they will require no washing.
In boiling corn, cover the kettle with
a W Of the inuer husks, which inipart
sweet flavor TO that delicious vege
table. String beans require very lille
water in their cooking il al owed to
stew slowly. Cut the pieces diagonally
| about quarter of an inch in width.
/ Beets should never be cut when prepar-
ing them for the kettle wash carefully,
| SO as not to break the skin. which viii
/ readily slip of when cooked. Cabbage
is more easily dlgested II cooked slowly
| with but tritie cf water in the bottom
OF the kettle, while cauliflower is better
steamed.
The newest combination in summer
| furniture is an artistic blending OF birch
and woven grass. The frames OF divans'
tables and chairs are OF the birch, an
| exquisite russell yellow, with satin finish,
while the table tops, cushions and backs
Of the chairs and divans have the soft
greenish yellow effect OF the midsum-
Iner harvest fields.
Rice is good vegetable for dinner on
| Mondays, says Miss Plrloa, as the water
IN which the rice is boiled, is one OF the
best things for starchins mourning goods
or any delicately colored fabric.
Do not use potatoes after they begin
to sprout and are soft and spongy. Sup
| ply their place, until the new potatoes
are sizeable, and abundant, with
macaioni, rice or hominy. The latter,
cooked with cheese is an excellent ad-
dition 10 the plain home dinnsr. The
hominy is first boiled as ior breakfast
serving, then spread III layers in a but
tered pudding dish with grated cheese
between each layer. and sprinkled on
top with few tiny bits OF butter added.
Set in the oven long enough to melt,
any brown the cheese and serve. Rice
may also be prepared in the same way.
The old blue and white homespun
spreads oil our grandmolhers grow in
favor for decorative purposes as the
years multiply. Not only are they in
demand for portiers, but for upholster-
| ing window or corner seats In blue
One was seen lately on the floor OF a
prominent artists studio. hobnobbing
! aiiably with beautiful Kurdistan rug;
but its use in this capacity seemed al
most PROCLAMATION, although undeniably
| effective from an artistic standpoint.
A fruit salad very highly esteemed at
a school restaurant is made in the pre-
portion oil three to five oranges, half a
| dozen bananas and two lemons. Slice,
put three quarters OF a cup of sugar on
| top and allow to stand on the ice. II
| not enough juice is extracted add syrup
made OF one pint OF sugar and half
| pint of water. Canned pineapple is
sometimes added. This will serve
twelve people.
A platter Of cold pressed beef evenly
sliced makes an acceptable addition to
the luncheon or supper table. Buy
three or four POUNDS of porterhouse
| flank, wash thoroughly and quickly in
water, to which little soda has been
| added, cover with boiling water, and
PIT over to cook. Remove the scum as
1t rises. When nearly tender SAT- and
| pepper to taste, adding any other spice
' desired. A bay leaf added when the
meat is first put over is generally liked.
| Stew slowly until very tender with Just
enough water to cover. Take out, skin,
score the meat, and put to press with
| the liquor poured over 1t.
The old reminder "R. S. V. p" (''au-
swer, il you please') is out of date on
written invitations. the laws Of
etiquette governing the receipt and ac-
acknowledgement OF invitations are sup
| posedly well enough understood to dis
pense with any jogging of the memory.
Rhubarb chutney is one OF the incest
of relishes, and may be put up now to
last through the year. As it is one OF
the delicacies that cannot be bought
save at the very largest grocery houses,
| and then at n considerable expense, its
manufacture at home gives one feeling
of exclusiveness that is quite enjoyable.
The rule as given by Mss Corson calls
for two quarts oil the rhubarb, stewed in
just enough water to prevent burning,
and sweetened to taste with light brown
sugar. Meantime boil 10 syrup
pound OF brown sugar and pint OF vine
gar, seed and chop fine one pound of
raisins, peel and chop fine half pound
each OF button onions and shallots, one
small garlic scalded and peeled, and
half a pound of sweet red chillis. Mix
these with pound each OF bruised mus
| tard seed and salt and a quart oil vine
| gar. When the rhubarb is tender, put
Iii -. 4.