The record-union., 1898-01-23

aDC should be 3uI 3Siue. 14le SCSlce "
preparing ii properly is to break the
eggs together in bowl, and beat them
enough 10 break UP the whites ana yoikS
so that they cook together. me mkt
ure is seasoned with salt ard a bit Oh
pepper, and poured into q clean, not
Skillet. into which as little butter as pos
s!ble has been put the moment before.
II should be watched closely and stirred
with q fork. to prevent the eggs setting
When it is slightly thickened pour on
quickly on hot platter, on which has
been placed some squares of hot, nicely
Drowned toast If it is desired to nave
4 little more hearty dish, the toast may
be spread with potted ham, and to four
eggs, after their slight beating, may be
added one-half a cuoful of milk.
At a children's party the other day
the ice-cream was served in a way 10
draw forth the NEST eXtr2vaSant ex-
carnations Of delight from the young
company 1t was packed in little can
dlesticks cleverly made of pink paper,
and 10 add TO the illusion, in the hollow
Of the tube which formed the candle
q short taper was inserted and lighted.
Most children had seen burning plum
pudding at Christmas time, but ice
cream on fire was paradox to which
they were not accustomed.
A cooking school hiat for tomato soup
is to add pint Of cocoanut milk Gmade
by grating the meat of q cocoaaut and
pouring a pint Of boiling water ever
ID to quart can of tomatoes. 1t
should then be stirred, mashed and
strained through a jelly bag The CO.
coanut milk is in lieu Of the plain milk
often used The two should be put to-
gether 81 the last moment, the cocoanut
milk thickened with a little bit of -four,
wet in cod water before the hot to-
mato juice is rapidly stirred in. In
boiling the tomato add a few whole
spices TO increase its flavor.
The tall Flemish tankards, which
used to be regarded as suggestive only
Of beer mugs. have been largely sold
this season as gifts to the most temper
ate of people. It has been discovered
that they make excellent lemonade
pitchers, and at a recent luncheon the
hostess used enc TO hold chocolate.
Escalloped scalIops are often relished
by those who find that sea food too rich
when fried and served with sauce tar
tare. They should be first fried light
brown in butter, and shaken often TO
prevent their burning. When partly
cooked, take baking dish and spread
with layer of bread crumbs. On the
crumbs put layer or scallops and so
on till the dish is full, having the
crumbs at the top. Make a white sauce
OF two tablespoonfuls ia Of butter and two
Of -four, cook together and stir smooth
in a pint of milk Pour this over the
sCallops and bake about half an hour,
or until well Drowned
The many fire illustrated catalogues
put out now by book and art publishing
companies should be carefully cUlled
from for the home picture scraphook.
Many of them hold beautiful reprodnc-
lions Of fine pictures that are of value
and interest to children.
At the goldsmiths' are seen finger
rings made 50 loose that they are at
tached by slender gold chain 10 a
guard ring. which is worn on the next
finger These are much affected by de-
butantes
An agreeable variety in the method
of serving cauliflower is to boil it in
beef stock. In that case, Of course, the
white sauce is not used with it. a little
plain nelted butter being poured over
II before serving