The record-union., 1897-05-09

| lowing it's directions implicitly and be
4 thankful for it.
Glassware is so constantly broken in
| the washing that it is well to have this
simple rule impressed upon the mind
| of the maid who has its care in charge
A glistening, polished surface can be
| best attained by immersion in hot,
| soapy water, followed by thorough rims
| ing in another water equally warm. If
| the glass is put into the pan and the
water added, it is pretty sure to crack;
| if it is added to the water there Is no
| danger whatever no matter how great
| the heat Servants seem slow to under
| stand this difference, and sometimes
| demonstration is better than theory,
| since the matter depends entirely upon
| how it is done.
| The usual way of cooking veal outlet
| is to dip the slice in beaten egg, then
| into flour or fine crumbs, and then cook
| in butter or good dipping. By this
| method the meat is very unlikely to be-
| come cooked through without burning
| the egg in the meantime. In order to
! have neither half-raw outlet nor
blackened coating thereof. it is best to
cook it partly beforehand. This may
| be done very effectually by merely put
| ting it on a graniteware plate in the
| oven for few minutes. A good deal
| of juice will collect in the plate, but
| this can be kept hot and poured on the
platter before serving, or if the outlets
are preferred served dry the hot and
| seasoned Juice may be sent around in
| a sauce boat.
Cornish pasties are made, according
| to the recipe brought to this country
| by a young English bride, as follows:
| A square Of piecrust is rolled and cut
| In the center is placed a little raw
| beef, seasoned, slice of cut bacon and
| a bit of kidney. The pastry is then
| brought together by the four corners,
| and the edges are moistened with white
| of egg to fasten them securely with
| a little pressure. They are then baked
| as many squares being prepared as one
wishes. and will be found an acceptable
| entree. The Cornish saying goes: "Ev-
| cry man must finish his own pasty,"
| pronounced, of course, "pahsty," and
every man is usually ready to do so.
| Deviled fowls legs may be made
quite delicious, or they may be stringy
| and uneatable. This depends not SO
much upon the manipulation of the
meat afterwards as it does upon the
| sure pulling of every sinew first Of
all. This task is only to be accom-
| plished if the feet are not broken off
| too high up so that a fair purchase"
may be secured upon the tendons with
pair of sharp tweezers.
|
An appropriate and pretty dessert is
! this Make a stiff gelatine blanc
mango and color it with the harmless
vegetable coloring a delicate but not
too pale shade of violet Take dozen
| empty eggshells, from which the con-
| tents have been drained through a hole
in the small end, rinse out with cold
water and fill with the mixture, set
ting them upright in a pan Of meal to
keep them steady, and leave for twen-
| ty-four hours. When ready to use,
| break away the eggshells from the
| blanc mango. Serve on blue china
| plates-these are really rich violet
putting the eggs in a nest of stiff
| whipped cream with a few candied
violets sprinkled over the dish.
In one of Miss wilkins delightful
stories for children she sings the
praises, incidentally, of parsnip stew
! The dish sounded so attractive to one
family who read the story that it was
promptly tried A favorite luncheon
dish was thus discovered, and one that
| is often called for during these spring
| days. The most satisfactory recipe
| found was the following: Boil three
| slices of salt pork an hour and a half;
scrape five large parsnips cut in quar-
| ters legthwise, and add to the pork;
boil half an hour longer and add two
| sliced potatoes. When these are soft
| the stew is ready to serve.
| One of the seasons window draperies
| combines in its weaves the effect of a
| heavy brocaded curtain with an over
| hanging one of lace. A delicate fawn
| or dark red. perhaps, width of rich
! silk. with a conventional all-over pat
| tern in self color, has through its
| center leaving about a foot border of
| the color. a design that Stimulates very
/ we'll the filminess of lace as If hanging
over instead of being a part of the
| other.
| In the present day desire for appro-
priateness in all things the framing of
| pictures receives no little admira ton.
| one sees a group of sacred subjects,
| copies of some great original, either in
| coIors or photograph. placed together
| in threes, and so daintily surrounded
| by a border of triune Gothic arching,
| gilt or silver, that the effect closely
| resembles the paneling of a church
| window, and seems most opposite to
| the subject This is usually the favor
| ite Saint Cecilia. one of many Madon-
mas, or cathedral interior
| Table linens. to be quite correct.
must at all times be spotless and per-
| fectiy white In order to attain this
| result each of the various processes of
/ laundering must be carefully perform
ed Soiled table linens, as they accum-
ulate during the week, must be placed
| in a basket kept specially for this pur-
pose. 1t is not quite pleasant to picture
| it as freely mingled with the rest of
| the family wash either before or after
| laundering. Before washing these lin
ems each piece should be separately ex-
amined for stains and frayed spots The
| facilitate the laundry work as we'll as