The record-union., 1898-01-30

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A simple dessert is made of small
squares of sponge cake sold by the
baker. These should be got a day old,
and split and Drowned little on each
side in hot butter. Put them on a
dish where they will keep hot, and
lay on each a slice of preserved or
canned fruit, pineapple or peaches be-
ing the best Then into the pan Where
the cakes We're Drowned put cupful
of fruit syrup. Dissolve a level table
spoonful of corn-starch into little cold
water, and add to the syrup when it is
hot. AS it begins to thicken, pour 1t
over the fruit toast.
A fruit fair was the form which
church entertainment took shortly be-
fore Christmas in a neighboring city.
Oranges. lines, apples, bananas, grape
fruit. and hothouse peaches and pears
We're attractively arranged in various
styles There was a table of fancy
work at which no piece was offered
which did not in some way associate
itself with fruit. Until one attempts
to make out the list it is difficult TO re-
alize how long it can be made. There
We're all sorts of menu cards, prettlly
decorated with fruits; and innumer-
able doilies and centerS whose llmlta-
tions to fruit designs did not prevent
wide variety There were frult-plates
and frlit-baskets, pin-cushIonS IN 1rult
shapes, and pretty water coloTs, with
punches of fruit altogether conslc-
erable array At the table where re-
fneshments We're served. the ices were
in fruit forms. The idea was at least
novel. which seems to be the most de-
sirable thing nowadays.
A pretty service seen at the silver
smiths is a silver funnel and pint
pitcher for filing the baby's feeding
bottle. This stands on a silver tray
to protect the table from the heat or
the pitcher.
An experimenting housekeeper finds
that the simple blanc manages and 1ellles
which she offers to her family OF grow
ing young people are much better llked
when served in individual cups.
dozen glass lemonade mugs, TO be had
anywhere for > cents a piece, make an
admirable service, and into these are
poured, as they are made, chocolate
and corn-starch blanc manages. Span
ish creams. lemon, orange, coffee ana
fruit jellies, anything, in fact that does
not need TO go into the oven. In the
same way, individual cups of cottage
pudding have proved more acceptable
than when the servings have been cur
from the common loaf. The cottage
pudding is baked in custard cups, ana
turned out on a platter, upon which,
before serving, is laid a folded napkin.
Walnut salad often proves an unsat-
isfactory dish on account of its lack
of flavor of anything but the rather
strong meat of the nut. This, COOK
ing teacher explains, is because the nuts
are not properly prepared. The meats
should be boiled for ten minutes IN
little water to which a bit OF bay
leaf. salt. a slice of onion and pep
per-corn are added. Put in enough
water to cover the nuts and boil hard
for ten minutes; then drain and blanch
by letting them lie in cold water Tor
fully half an hour. They should be
carefully dried between two towels and
mixed with celery cut rather smaller
than the usual dice pieces. About
pint of celery is needed TO pint or
walnuts \ French dressing is poured
over the mixture, half an hour before
IT is served in a dish garnished with
lettuce leaves.
Grdlled almonds are an agreeable
sweet TO serve at luncheon as
change from the customary salted al
monds To prepare them. a cup Of
blanched and dried almonds is made
ready. To one cup of sugar add one
half cup of water and boil for about ten
minutes; then drop in the almonds, and
continue the boiling till the nuts turn
a faint yellow; next remove quickly
from the fire. and stir until the syrup
reaches the sugary stage. clinging 10
the nuts. They are then spread 10
cool on a plate over which a piece OF
waxed paper has been laid. Serve like
salted almonds.
Young girls with knack for drawing
decorate their plain white place cards
for their little luncheons with Gibson
girl or man. So many models of these
clever figures exist. and they are so dis
tinctive. that the plagiarism is too plain
to be charged.
A progressive idea was appropriately
introduced at n supper recently given in
honor of a silver-wedding anniversary.
The welded pair, who We're the host
and hostess of the occasion, We're seat
ell at a central table ct which eight
places were laid. The rest of the COM
pany were distributed through the room
at various small tables; and between
the courses, with the exception OF The
host and hostess, the company changed
places BY this means, before the sup
per was over, every one of the company
had occupied place at what was called
the brides table. The favors at this
supper were small ferns growing in low
wicker baskets. Around each was
twisted broad band of white satin rib
bon with the two dates in silver letters.
The place cards were lettered in silver
with lovely vignette of the hostess,
copied from a picture taken of her in
her bridal dress Of a quarter of cen
tury ago.
Strange as il may seem, baked pota-
toes are occasionally seen on the table
in a covered dish. Served this way.
they become soggy almost at once. Al
ter pricking them with a fork, as they
are being taken from the oven. they
IL IL