The record-union., 1899-11-19

cured even in the most severe storm.
AS the overskirt grows in popularity
with the advance of the season, the
economical woman, looking over her
last winer's wardrobe, is confronted
I with the problem of evolving two skirts
out of one A tailor suggested to a
customer, as they discussed this ques-
ton, that he could give the effect of
an overskrt by laying rows Of braid
down one side of the front of the skirt
nearly to the hem, and then around its
width in deep scallops. This was done,
and the severely cut gown was fash
ionably transformed
An invalid staying at one of the large
sanitariums in the East was aston
ished the other day to hear her physi-
elan say that a majority of the oOO
patients there We're i'll, directly or in
directly, from eating half-cooked &C.
reals. Nothing, he declared, was more
ruinous to the digestion than break
fast made from uncooked cereals. He
included all the instantaneous foods of
this kind in his diatribe, declaring that
all were equally indigestible, and ended
with the dictum that any cereal must
be home cooked for at least five hours
before it is in proper condition to be
eaten. While this is, perhaps, a rather
radical view it is one that is held by
many authorities in domestic science
Every housekeeper will like to err on
the right side, and she will find that it
is really a simple thing to cook the
| h,.eo L CT ioht
double boiler of breakfast food on the
back of the range when preparations
for the evening meal are begun. By bed
time, when the kitchen fire goes out, it
will have had a long softening and in
the morning it will really not need to
be cooked, only warmed. In the winter,
when the fire is not apt to die out until
late in the night, the dish is left stand
ing all night on the range. A single
trial of the plan will satisfactorily DEM
onstrate that the long cooking makes
the food more palatable, as it certainly
adds the comfortable consciousness that
it has probably much increased its
wholeSomenesS.
A delicious sherbet served recently at
game dinner was made by crushing
bunch of mint, to which was added the
juice of two lemons. This was set aside
for fifteen minutes, while syrup was
made of two cupfuls of sugar and a pint
of water, cooked until it threaded. 1t
was then removed from the fire, the
mint mixture added, together with a
cupful of orange juice. After the whole
was quite cold, it was strained and
very little cordial put in before it was
frozen. Rum may be used instead of
the cordial if preferred, and the sherbet
can be colored a pale green, if desired,
with little of the fruit coloring which
can be purchased at any well-stocked
grocery.
A clever housewife has devised
kitchen table which she finds most
serviceable. especially in small room.
She had a carpenter make a second
top for the ordinary table, and had it
fitted on to that with hinges at the
back The top shuts down tightly over
the table, and is used for the daily SER
vice, but when bread or pastry is to be
made it is raised, and a fresh pine
surface, never used for anything else,
is ready.
An attractive looking, delicious, and
simple dessert is made by lining a
mold with lady-fingers, sticking each
one to the side of the dish with a little
melted gelatine The center is then
filled with boiled custard favored with
black coffee and stiffened with a little
gelatine. A cupful of whipped cream
stirred in just as the custard is poured
into the mold is an Improvement
A simple but substantial luncheon
dish is prepared by pressing we'll boiled
rice into a ring fold. Turn it out when
set on a round platter. Quarter some
hard-b eggs, and heap in the CEN
ter of the mold. pouring over all a white
sauce seasoned with powdered or
grated cheese. If preferred, a rich to-
mato sauce may be substituted for the
white sauce.
To make a nice tomato sauce take
one dozen fine tomatoes, put them in an
earthen jar, and set in a cool oven till
they are quite soft. Take off the skins
and stalks, mix with the tomatoes the
liquor which came from them when
baked, and add a dessertspoonful of
salt one ounce of powdered ginger,
pinch of cayenne, and two tablespoon
fuls of vinegar. Mix the ingredients
thoroughly put the sauce into wide
necked bottles, and store in a cool, dry
place. Examine and taste at the end of
a week or a fortnight, and if it does
not seem as if it would keep boil ii
again with a little cayenne and ginger.
I, ir-s. l. G.,
Conro< orI Rarvo+