The Providence news. (Providence [R.I.]) 1891-1906, 1898-07-15


Yes. the time for berries has come and
also for vegetables. You must never try
to keep vegetables by merely placing
them In Jars OF cold water. Some re-
quire more careful treatment than this
and some less. Rhubarb will keep very
nicely prepared IN this way, but II IL the
only thing know OF that will.
Your string beans (green) must be
picked when young. Put layer three
or four inches deep I'm a small wooden
keg or barrel; sprinkle In salt an inch
deep, then put another layer Of beans
and then salt and SO on until you have
enough. Let the top layer be OF salt.
Cover with piece of board which fits
inside the keg. The salt and water will
form a brine. When wanted soak the
beans until the salt is removed and
then proceed as II they were fresh.
Carrots. beans. beetroots, parsnips
and potatoes keep best In q cellar bot
tom. II any earth adheres to them when
taken from the ground do not remove 1t.
Carefully cut on all sprouts from pota-
toes or other stored vegetables.
The young sprouts from turnips are
sometimes served as salad or boiled
tender in salt and water and served with
butter and pepper. Cabbages set In
earth in a good cellar will keep fresh
all the season. Small close heads Of
cabbage may be kept many weeks by
laying them in q cool place on stone
floor. They will whiten and become ten-
der. Store onions are to be strung and
hung in a dry. cool place. You will never
have trouble with them II you are care
full.
Now about your fish. You say II broils
black In spots. Probably the reason is
that you do not roll 1t In the right kind
Of crumbs. Roll II In wheat flour. rolled
crackers. grated stale bread or Indian
meal, whichever may be preferred.
Wheat -four 10 the one always use. Do
not make the mistake Of putting egg
on before rolling 1t In the crumbs. for
that 10 what causes the mischief. An
other thing to be careful about is that
the water Is oil dried on. After cleans
Ing the FISH. lay II on q clean towel, fold
and dry out all the water. Then have
thick .bottomed frying pan or spider
with plenty Of sweet lard (salted: a
tablespoonful Of salt to q pound Of iard)
for fresh fish which may not have been
previously salted. Let IL become boil
Ing hot and then lay the'fsh in and let II
fry gently. until one side Is delicate
brown. then turn the other. When done
take up carefully and serve quickly
or keep II covered with a tin cover and
set the dish where II will keep hot You
won't have any more trouble IL you fol-
low directichs. am suSe.
Now about your table, and looking
after the children's manners. Let us
begin at the soup, and remember to
take soup by gushing the spoon from
rather than to~ards yourself: to touch
the napkins as little Ne possible: to ac-
cept or decline what IL offered instantly
and quietly. These and other trifies
must be taught the children; but the
mother nearly always can Judge the
child as he develops as to whether ne Is
well hammered or not. For table linen.
the finest white damask holds the pref
erencs. and the cenfer pieoe is rather
going out. Fewer fitwefs are seen and
those in very low forms. The dessert
plates come in deep tones In Dresden
china. and tile doy1ey on which the An
ger bowl rests should be Immediately
removed with the bowl. Menu cards are
manipulated, although many are seen
on tinted cardboard.
Do not. now that 1t II summer, load
your table with hfavy embroidery in
red or any warm color Have your ta-
BILE pure white and the dining room de-
void Of all heavy draDeries or rugs. A
few light drabertes, fern and palm or |
two, will dress the room IN a beautiful |
as well as tasteful manner. Englishl
ivy In hanging jar Of water makes an |
artistic ornament for q cornice or the |
center Of the chandelier A window box |
filed with dwarf nasturtiums, a vine |
growing through the meshss of draped |
tennis net. all make pretty additions to
q pleasant summer dining room.
For the over cloth, have a white and |
blue. or grass sreen and white. or some
cool harmonising color. Relesste your /
winter cloths TO the sideboard drawer |
or linen closet. On a cold rainy day in |
you can warm up the whole |
room by introducing the reds and colds |
OF its winter wear for a day or two. Try |
II. You'll find IL Is so. for I have tried IL.
1t is simply one of the many little re-
sources Of q good mother and well |
trained housekeeper.
Yours sincerely,
COMFORT JONES,
Doctor of Cookery.
CHEESE SALAD.
To cAo n