The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-05-02


with a damp cloth dipped in whiting. Rub
discoloratons caused by scratching
matches with a cut lemon. followed by the
damp cloth dipped in whiting.
People who take only a light breakfast
can add to its nourshing qualities by beat
ing the white of an egg into a fine cereal.
The egg should be beaten stiff, but not
until it crumbles. or it will appear in fine
crumbs throughout the dish. 1t should
be stirred in just as the cereal IS taken
from the fire, the egg thus being sufficient
~ cooked. If the cereal Is preferred cold,
for warm weather, it may be turned into
Individual molds with a little fruit
plums peaches. jelly, or even ripe straw
berries. The cereal will harden in about
twenty minutes, and may be served with
whipped cream and powdered sugar. This
makes a pretty dish. and the breakfast
with a cup of coffee, contains all the ne
cessary food condiments.
Coffee is said to have a better flavor If
heated before the water Is poured over IT,
Coffee made with an egg should be we.
with cold water before the egg is stirred
in. This prevents the egg from cooking
around tho grains, and the flavor of the
coffee is more easily extracted.
When the white OF an egg Is used and
the yolk left 1t can be kept for several
days by placing In a cup which has been
wet in cold water and covered with a wet
cloth. Eggs to Seat we'll should be cold
A dish which has been chilled or merely
rinsed out with cold water will help the
process. A little salt added to the egg
Will also facilitate the process of whipping.
Many housekeepers prefer to make nu-
dels themselves to use in place of maca-
roni or those one can buy. The nudels are
easily made. Take two eggs and add a
tablespoonful Of rich clear stock and
saltspoonful of salt; stir In as much sift-
ed flour as the liquid will take up making
IL into stiff dough. Knead this dough
upon the board until il is elastic and soft;
the longer the better; then roll IL out I'm
a thin sheet. Rub the sheet very lightly
with flour and let II remain a few mo-
ments to dry slightly before turning It
over into long, close roll. with thin,
sharp knife cut the roll into strips quar-
ter OF an inch Ia width. Leave the pieces
upon the board for couple of hours TO
dry; then they are ready to cook and serve
as macaroni When preparing nudels to
use IN soup only, the roll is cut into very
narrow shreds. Nudels may be kept any
length of time
beefsteak that is inclined to be at all
tough may be much improved II IL Is well
rubbed over on both sides with mixture
of olive oil and vinegar. After the steak
mas been covered with this preparation al
low 1t to remain I'm cool place two or
three hours before broiling
When WOODEN dresses or any wooden gar
ments have become badly creased and
wrinkled, do not attempt TO use a hot iron
| upon them, for IL is likely to leave the
mark OF the iron and give the material
! shiny look without producing any good re-
| suits. IL the crushed and marred places
are wiped with wooden cloth, wet in hot
| water and the clothing is then hung out
in the air or In cool place, the marks
| will all disappear.
| The cooking of mushrooms may be
| readily summed up in the directions TO
| q "a
boiled or as a soup.
potato dish out of the ordinary rec.
commended as a delightful change is made
| as follows: Take two cupfuls of flour.
| hair pint of sweet milk, the yolk of two
eggs and saltspoonful Of salt, make
into a batter and beat well. Add six DO.
! tatoes which have been boiled the dav
before and grated while warm. AT the
last moment add the wel-whipped whites
| OF two eggs. Drop spoonful at a time
| in plenty Of boiling hot fat IL will form
into balls. When they become a deep
yellow remove with a skinner.
To serve water crosses pick and rinse
them two or three hours before meal
time Shake them dry and squeeze the
| juice of half lemon over quart of
them. Add one tablespoonful of oil and
small onion minced fine. No vinegar.
| Mix well and let stand In a cool place
| until served. These directions are given
by famous firm OF gardeners who make
the culture Of crosses one of their spe-
| cialties.
Dyspepsia can often be cured without
the least particle of medicine, simply by
eating nothing in which lard is an IN
gredient using butter sparingly, eating
bread made of unbolted -four, and maxi
ing free use of fruit, especially apples
Most people would be much better off II
they ate meat not more than once or
I IL
| etables instead. Pork and lard are great
promoters Of dyspepsia.
An umbrella dealer cautions against the
double use for sun and rain Of a rain urn.
brella. SILK wears, he says, as long as its
oil lasts, then It splits and cracks and n
gone. The sun dries out the oil-hence
its harm.
The rice which Is boiled to make form
should be put into water II 1t is to serve
as part OF any sweet. II, on the contra.
| ry, it surrounds "A dish of meat in some
FORM IL Is better 10 use stock for the boil
| Ing fluid, and the rice will prove much tho
richer for II. Rice cooked in the latter
way makes a good dish for the children's
luncheon or early dinner. Beef extract
or capsules may be used II stock Is not on
hand
It Is the suggestion Of housekeeper
| that to take down the brass curtain-poles
at the spring house-cleaning as well as
the curtains, and wrap them In tissue pa
per until the autumn Is well worth the
| trouble
A most delicious tomato salad Is made
| of raw tomatoes, peeled and chilled, and
cut la thick slices. Mince fine a stalk OF
white celery for every slice of tomato;
mako a dressing of saltspoonful Of salt,
half saltspoonful OF pepper, two wooden
| saad-spoonfus each of vinegar and oil
| This quantity Is sufficient for two heads
| of celery. Dip the slices Of tomato IN the
| dressing and heap each one with the chop.
ped celery that has previously been dress
ed; or peel and chill the tomatoes, make
them into little cups by scraping out the
inside, and mi them with celery, cut IN
squares and dressed with French dressing
or mayonnaise. Serve each tomato cup on
a crisp leaf Of pale green lettuce.
Wine stains In linen may be effectua1iy
removed by holding the stained article In
milk that Is still boiling on the fire. Fruit
stains are best treated will yellow soap
well rubbed In to each side OF the stain
after which tie a piece Of pearlash IN tho
stained portion OF the fabric. and boil the