The record-union., 1897-03-28

{ dining rooms are in many ways pref
| erable. but the average housewife pre-
fers her dining room carpeted. Grease
spots are readily removed by vigorous
! applications of gasoline upon a sponge
or soft cloth. Gasoline evaporates rap
| idly. leaving no trace of the grease
spot. Do not use gasoline near a flame
| and keep the bottle containing it tight
corked every moment, as it wastes fast
from evaporation. Ammonia in light
soap suds is also excellent for remoV-
| ing grease spots from carpets.
| Orange baskets are dainty, both as to
taste and appearance, and the trouble
| in preparation surprisingly little, con-
sfdering how much they contribute to
the decoration of a table. For a highly
Favored jelly to fill these baskets it is
necessary to peel the parts of the or
ange not needed for the basket very
carefully with sharp knife that none
of the white skin comes away, as 1t is
this that gives the dsagreeabe, bitter
taste noticeable in carelessly made lem
on or orange jelly. Choose the same
day to make these baskets as that ON
which apple sauce is being made, as by
!
skin of the apples, with the yellow or
ange peel, a rich, fruity flavor may be
obtained For six baskets cover these
skins, core and grated peel with three
pints of cold water; let it come slowly
to the boil-a little stick cinnamon and
the Juice of lemon may be added if
! liked-then simmer for few minutes
and use boiling hot. The reader can
Cfir
when this is used instead of orange
juice and water. The skins and cores
OF a dozen apples may be used. Soak
half a package of gelatire IN the juice
OF six oranges add a teacupful of su-
gar; let it stand for five minutes, then
stir in a quart of the boiling liquid,
strain and when cool fill the baskets,
which are made by marking out with
sharp knife q basket and handle on the
skin of a large orange. Cut this out,
then loosen the pulp and remove with
out breaKing the skin. They should be
nut on the ice or il very cold water Tor
an hour or two to stiffen before being
filed. The oranges are large, therefore
| soant the quart of water a trifie; but
as the rule on the gelatine packages, II
followed makes too stiff a jelly to be
1 -
inicv it is safe to put in nearly the
| whole Of the water Jelly should be
made the day before it is needed, unless
the weather is very cold
/ Hare is an inexpensive way of pre-
naring a fricassee of lamb: There are
cheap parts near the neck when the
! butcher will sell from to ) cents per
pound and will, if asked, trim away
| fat and cut into the shape of chops. AL
| low two apiece; make them goldeh
brown on a very hot pan; then put them
| in the bottom of a large shallow porce-
| lain-Iined or granite saucepan-thls
! shaped vessel allows the cook to see
readily how matters are progressing
! and prevents the breaking OF chopS,
| etc by piling. Cover with stock, add
| uepper and salt to taste, flavor with
narsIev and onion. which must be re-
moved before serving; simmer until
tender Take out the chops with a skim
| NOR nlace neatly and carefully on
hot platter cover. and put in a warm
| nlace. but be brisk that they may not
have time to dry Thicken the gravy
0hare should be pinto with a scant
| tablesnoonful of -four rubbed into a
still smaller one of butter, add three
narts of a cup of milk or four table
spoons Of cream, stir until it thickens,
lstrain over the chops and serve at once.
If care is taken not to let the meat cook
| too fast and to renew the stock if any
boils away this is very slightly though
such an inexpensive dish.
/
A salad par excellence is usually of
| French origin. but an American lady
| visiting in England sends one partaken
of for the first time at the hospitable
table Of that most cosmopolitan of men,
Jamcs P.~yce, Nj. p, Of American Com
monWea!th" fame. Crisp, white celery
cut in Gice and rice, boiled so that each
grain is distinct and snowy white, and
yet thoroughly well boiled, and there
fore tendcr; 10 a teacupful allow about
| a Quart Of wa "er: let II boil briskly
without burning: do not stir except at
first TO mix the salt in: in half an hour
| Try the grains. and if tender throw into
4 colander kept for the purpose; drain
well and then set on q plate in the
mouth of ne oven or inside a moderate
one. to d.. and when the grains look
dietirce 81 : ready To be cooled for the
salad Allow about the same quantity
of rice md celery. sprinkle salt and
white pcr. per lightly through, using two
forks. ma. . into light. fiaky-looking
mound. svtread mayonnaise sauce on
too. eaGn.sn with beets and serve with
game.
Blanuuette of chicken is a dish which
is app ecin:ed by all table con
nci~seu-s Cat in delicate pieces one
qu@.t &C chicken (free from fa), take
one trrc cupful of white stock, three
tables poonsful of butter one heapng
tablespoonful Of Aour. one teaspoonful
OF leIson 5uiCc. one cupful of cream or
mill. yolSs o. four eggs. salt and pep
per to Taste. Mode. put the butter in
the sauccpan when hot, add flour and
stir tin smooth. but not brown Add
the stock cook two minutes. add sea-
! soning and cream. AS soon as This
| boils add chicken and cook teE min
utes. Beat the yolks of the eggs with
four tablespconsfu of cold milk. Stir
| INTO the blanQuette. Cook half min
ute longer stirring constantly. Take
rom the fire. add lemon juice and
| serve. This dish always requires the
rice border to have it in perfection.
| Those who are fortunate enough to
procure in any way some real Virginia
. cornmeal have the base of a most
| toothsome dish at hand. A Southern
woman says there are several differ