The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-07-11

Good Housekeeping.
The habit of promiscuous kissing has
been severely condemned by physicians
and people 10 general who make a stand
for hygiene. and IT seems strange that so
many persons who ought to know better
insist upon a fervent lip greeting when
ever they meet even the most formal ac-
quaintances.
The gushing" woman who isn't content
with a friendly hand shake, but always
makes a point Of kissing her friends, soon
comes to be dreaded by those of her sex
who have been victims of this attention.
Yhey learn to expect the unwelcome act
OF demonstration and may possibly try to
receive it upon brow or cheek The kiss
ing bore. however isn't satisfied with any
such arrangement 1t must be lips to
lbs or she fancies that the graciousness
Of her caress is wasted.
The warm weather baby is certainly to
be pitied when approached by che kissing
crank. Poor little soul! If only his
mother would take a firm stand and re-
fuse to allow so much affecuonate SNUG
Cling and lip smacking lavished upon the
defenseless youngster. But no matter how
much she may disapprove of having her
child's lips appropriated by every incon-
siderate stranger, courtesy compels her to
permit the offense as interference would
appear Ill bred.
The woman who cultivates the habit of
indiscriminate kissing would probably be
insulted if any one should offer her their
tooth brush as a substitute for her own,
and yet it is doubtful if its use would be
any more repulsive or unhealthy than the
kisses she so freely and ardently bestows
upon her friends lips. Somebody needs
TO give the kissing crank a good call down
before she will be suppressed.
At this season of the year everything
must be served daintily to tempt the APP
petite. \ heavy meal is repellant. and
yet one must eat to live. A dainty way
OF serving asapargus is in crusts. Take
small rolls and remove the center by cdtk
ting a square out from the top, scrapine
OUT the inside. leaving a shell or cup. Fry
the shells in hot lard. Cut the asparagus
into short lengths and boil. drain, and
cover with a thin, white cream sauce
made of butter, -four and milk in the us
ual way known to cooks OF fresh vegeta-
bles. and fill the crust cup with the as
paragus.
delicate individual omelet is made
with one egg, beaten separately. Before
beating the yolk add tablespoon of very
cold water and tiny pinch of salt. After
wards pour in three tablespoonfuls of
cream and a slight seasoning of melted
butter and white pepper. Both the yolk
miXture and the white of the egg must be
beaten then as light as possible and the
whole poured into hot butter opelet
pan. AS soon as IL becomes . delicate
brown on the bottom lightly fold II over
In about the center. and turn II out of the
pan on To- the hot platter which is ready
10 receive 1t. This omelet is like every
other omlet. in that il must be served at
once to be enjoyed.
A nice way TO serve milk toast to an in
valid who is tired Of the boiled milk and
can stand the cream is to pour a large
cooking spoonful Of boiling water over the
toast, when Il Is ready, and then add
Tablespoonful Of cream.
An appetizing sandwich for lunches or
picnics Is called mock crab: Cream two
tablesspoonfuls Of butter, add one-quarter
OF a cup OF grated cheese, One-quarter of
a teaspoonful each of salt. mustard and
ELI0nE
as cayenne, but which adds to the APP
pearance of the mixture and gives IL a
pinkish tint. from which II takes its name
Dissolve an eight of a spoonful of an
choYy paste In a teaspoonful of vinegar
and add TO the rest. This is delicious
spread on thin slices OF bread.
The rolled waters, which are so pretty
TO place at each plate. tied in ribbons,
may be made al home as follows. one,
quarter OF a cup of butter, one-half cup
OF powdered sugar. One-quarter OF cup
81 milk, a scant cup OF bread -four and
one-half teaspoonful Of vanilla. Cream
the butter and add the sugar gradually
and the milk drop by drop, then the broad,
long -bladed knife on a buttered inverted
dripping pan, crease IN thrce-lnch squares.
ana bake In slow oven until delicatcly
Drowned Place the pan on the back OF
the range and cut the squares apart and
roll while warm. II they become too brit
tie 70 roll. place them in the oven to
soften.
A delicious gooseberry pudding. which
may be made either from fresh or bottled
fruit, IS prepared as follows. stew The
fruit gently I'll % VIII pulp. then beat II
uD. To every pint Of pulp add a quarter
OF pound Of sugar. tw0 Well-beaten eggs
one ounce OF butter, and a quarter OF a
pound Of bredd-crumhs Mix an to-
Ecther except the ,ess, which should not
bsalded tll the ml.turc De- quite cool. and
then stirred VA thlroughly lut the mix.
turo Into buuer.d dish ana bake .or
balf an hour sucw a little aftcd sugar
over The pudding before serving.
Coffee Cr,ams.--liator q pms 90 milk
with a gul OF strong coffee. Turn IL
into rieh custard with siN cg=a. strain
II through hair sieve. put them into
small carthcuware or china cases, and
steam gently ul they ser. When coid
turn them Out ana serve with pure crruin
a. "a sauce, or with whipped cream sweet.
ened ana Favored with vanilla.
some sang pretty D. always ln request
To- dainty tab.o. The simplest ceren
preparation D. l.I puuF when sea o. cool
Ia I'd ilah or m9l4 ,lat VII turn out "a dee
slfnDic "nnUr. Serve with stewcd fut
g. ut auiouua .trc0ts aus cr, am. or
w. i-i. saule. aul basGct of fresh
ffHN
a Iplo t.a. for gcla tine cream with
plnDa, 4le served 4n thc .hell OF tno lrult
lt extremely al 'oritfo. Cut a cover from
liV iop wiih central leaves Dig out ne
lit Win % sharp knife. leaving the form