New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-05-01

Many good cooks who scarcely know the mean
ing OF failure have to acknowledge themselves beat
en- when 1t comes to question OF making me
rinsue" which will stand up after it is cooked.
The secret seems to lie partly H. the fact that Il
should not be cooked at all. but simply dried. To
make good meingue for pie the whites OF
three fresh eggs are needed preserved eggs
sill not dol Add 10 the whites a tiny pinch ot
stIr. IL" Have ready four tabespoonfas Of slfted
powdered sugar. Add to the eggs about half
ysorosy when ali i the H sugar is "a ae beat
Minute or Two % The soks beor tor bs
meringue IS spread over IT,. Then when the me-
rngue is on, the pie should be placed list inside
fifteen minutes. After that the door can be closed
Just minute III the top Of he mf 6Tt ,akss
with the addition OF two more tablesDoonfuls Of
sugar and cup Of chopped nut meats gs s or dates
layer cakes Spread portion on each layer and dry.
without broWnins before placing inc LAYERS , no.
proves the merlngue when used FOR cake.
TURKEY swEETBREADs.
The most delightful chahng-dish speciality that
has grown In popularity with the ep.cures is OF
Southern origin IL is called turkey sweet0reads.
Sr can De NsMbs or "a! they are f perecs
delicious and equally good fried IN oreadsrumbs
than the calf sweetbreads, but are more easily d.
gested. 1t is not necessary TO let tnem stand In
cold water before parbong them. After they are
parboiled put into u CHI lhng-dish two ounces OF
butter: when 1t mets split the sweethTeais in two
French mushrooms; rinse them in cold water. cut
half of them into quarter. and add them 10 me
with salt and pepper: dissolve a heapng teaspoon;
ful of flour. add IT, and let the whole simmer until
Recipe sent by Mrs. Byrne.
FANCIES IN DAMASK TABLECLOrHS AND
NAPKINS
There is little change this season In the patterns
of double damask linen used for the table. Plain
centres inclosed in the two damasked borders the
..l lt,S
housewives 1t Is necessary in such a choice OF
nattern to select an exquisitely fine linen. as the
coarseness of an ordinary cloth is especially dis
shown In scroll seaweed and flower patterns. In
all cases there Is ionnie oorder, MSny mana mana
with double borders formed OF linen lace. Re-
naisssance laces Russian peasant lace and new
linen lace OF heavy pattern and French manufact-
ure. all used as insertinss Tor these double bor
all sides with two-and-a -half-inch hemstitched
hem. The napkins match.
work sold as table centres are found in realistic
old French flower patterns line quality OF sheer
washable silks and in natural coors. White cloyers
with their green leaves wreaths OF pink, yellow
lets and leaves. borders OF oelantine are dant.
lily embroidered on these centres In such perfect
they have the most realistic effect. hemstltched
hem finishes these centres.
MEN AS EMBROIDERERs.
. The exquisite embroidery these pieces is done
by needle workers distant parts OF this country.
especially at the South where probably mora
women excel In decorative needework than In any
other part OF the country The fine white linen
dolies ard centres which come from Irish EN-
broiderers perfectly done as any embroidery
IN the market. II is said that much OF this work
Is done by horny handed peasant men. who taus en-
poy the leisure hours OF winter. when they cannot
work In the nelds In embroiderng linens. TO help
their wives. sisters ard daughters.
The Irish patterns OF tiny shamrock scattered at
intervals over the linen are exceedingly pretty.
At afternoon teas the lace taDlecloths or those
bordered with Insertions Of lace are occasionally
used over color. The o!d-fashiored tea or lunch
con cloth In solid color once In general use, IL
completely thing OF the past In its place there
is a pretty. cloth OF pure white damask, with
double border In Turkey red Delft blue. Tho
edge OF such a cloth Is finished with hcmstitchsd
hem OF moderate width, in place OF fringe and the
napkins which match about eighteen tnoheo
square aud have narrow hemsuteAsd hsGns.