The record-union., 1898-06-12

NJ \. |. w ! S41|'||I
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Figs, dates and prunes are among the
dried fruits which are often served un-
washed. In point of fact, only the
most expensive varieties of them are
safe to eat without a thorough cleans
ing. Figs, in particular, should ne
carefully looked over, the very black
parts discarded, and the others tfeatei
to a strong flow of water from the
faucet. After being left in the colah-
der a few minutes, they can be lald OH
a clean linen towel or old napkin anu
dried One careful housewife known
to the writer keeps fruit-brush ana
actually scours each fig before she per
mits its appearance at the family
board
Iced chocolate is sometimes served
at hot weather luncheons instead CT
iced tea or coffee. formula for 1t is
to make the cocoa il the proportion
of a heaping teaspoonful to each nall
pint of boiling water. This is mixed
and cooked in a double boiler for live
minutes, and sweetened as it is taken
from the fire. When it is cold, about
a half cup of cream is added. The
whole is then beaten with a Dover
beater until very light. 1t should be
served in tall thin glasses half filled
with powdered ice.
A sauce tartar that is made with
butter, which a cooking-school teacher
gives to her classes, is a modification
of the usual method of preparing this
garnish. A piece of butter the size Of
small hens egg is rubbed smooth
and seasoned with salt. Cayenne, lit
tie dry mustard, and considerable
pinch of sugar. To this is added the
yolk of an egg. the whole beaten
smooth. A little lemon juice then cuts
the thickness, and further tart flavor
is secured by adding tablespoonful OF
mixed capers and cucumber pickles,
chopped together.
The question of imposing a war tax
upon the club women of the country
is one that has been discussed with
great interest in club circles. Undoub.-
edly the result of such a tax would
be d very important sum- as the num-
Der of club women in the United States
is close to if not over half million.
While waiting TO be taxed, however,
the club women of the country both in
and out of patriotic societies are show
ing great zeal in their service in behalf
of the country's defenders.
Mrs Lincoln recommends macaroni
as a dish that should be frequently on
the table. and suggests that it's ser
vice between seasons when other foods
are somewhat scarce is especially use
full. The wheat -four used in its com
pounding is more digestible in this form
than when served in bread. Much Of
the macaroni offered at the average
family table is dry and tough. In its
preparation little care only is needed
to prevent these undesirable qualities.
1t should be boiled rapidly and not al
lowed TO stand in hot water on the
range, as is too often done When
1t is tender after it's quick boiling IN
salted water (and il should be put in
when the water has reached the boil
ing point. il is turned into a colarGer
and cold water run quickly through 10
rinse and blanch it. 1t is then put
into a baking dish, and if cheese is to
be used this is the moment TO CRATE It
over in a fairly thick layer. After
rIc Wi N-h -
with tablespoon each of flour and
milk Pour this over the macaroni and
cover with a crust of fine cracker
crumbs. which have been slightly
moistened with hot butter. The cracker
crumbs will be found to be better thin
bread crumbs, and the compound be-
meath should be creamy, light and .lto-
gether toothsome.
If rusty black lace is dipped into a
strong solution of vinegar and water
its color will be quickly restored. 1t
should then be rinsed in coffee ard
ironed while damp under flannel.
Toast meringue is what a trained
nurse called sort of idealiZed toast
with which she tempted the appetite of
her charge the other day She made
first a shce of thin, evenly Drowned
toast, and dipped 1t for an instant into
fresh boiling water that had a good
pinch of salt in II. Over the range
meanwhile in a tiny saucepan she had
three tablespoonfuls of milk and a
piece of butter the size of a hazeinut
and as these got hot she added enough
TO heat il thoroughly. On the toast
went the cream and egg. and. on a
hot plate covered as ii was carried
through the hall, the dish went quickly
to the invalid. Like most other foods
prepared for the sick, the success of
this dainty is in it's careful making
attention TO the details of hot and quick
service being necessities.
A correspondent asks for suggestions
about her soap-bubble party. The chief
requirement is that the table shall he
one which cannot be harmed by water
and soap As marble tables are not
common, a wooden one may be used,
or two or three if needed-long, mar
row ones to be preferred. and if ,hey
are other than the kitchen tables, they
may be protected by a blanket, over
which a sheet is pinned under the table
to keep il tight. Bowls of paper or
light tin basins, each with its accom-
panying pipe. are provided. For the
suds a strong, good yellow soap is .he
best. a few drops of glycerine dropped
in each bowl adding TO the durability
of the bubble. Various contests are
made the excuse for the prizes which