The record-union., 1899-10-29


there is a simple preparation of meat
which contains great quantity OIL
nourishment and yet is most easily dl-
gested. A half-pound of round STEAK
is laid on the board and scraped in
the way of the grain with strong
silver spoon. The pulp readily comes
off from the white stringy muscles, and
in a few moments enough has been Sc
cured for two cakes. Those are salted'
and laid for an instant in a very not,
deep frying-pan. They cook at once,
and are most appetizing, and can be dl-
gested by the weakest stomach.
Delicious stuffed green peppers were
served at a luncheon recently. very
large ones were chosen. They had been
split lengthwise into halves, the seeds
removed and a mixture of bread
crumbs and minced ham, we'll seasoned
with butter, pepper and salt, placed IN
them They were then moistened with
tomato juice and baked in a hot oven
until brown. A little chopped parsley
was sprinkled over them just before
they We're sent to the table.
Now is the time of the year to make
a winters supply of grape-juice. Strip
a peck of grapes from their stems and
cook in three quarts of water. When
very tender strain without squeezing
A good way is to hang up the jelly
bag over night, allowing the clear juice
to drip through. Measure two-thirds
of a cup of sugar to each quart of juice,
when it comes to a. boil skim carefully
and bottle while very hot. The bottles
should be filled to the very top, and
after the corks are fitted sealing-waX
should be put over each one.
Americans seem to know only one
method to serve macaroni. This is to
prepare it with cheese. and perhaps
seasoning of tomato. There are, how
ever a dozen combinations of macaroni
and various ingredients which are very
good. To esCallop macaroni and oys-
ters together in alternate layers with
plenty Of seasoning is to have deli
cious and substantial dish for lunch
con. Tomatoes seasoned and strained
also make a fine escallop with mac
aroni, especially if a layer Of grated
cheese be spread on top of the dish,
and it is well Drowned just before serv-
ing.
A dessert for the children's dinner
which is most nutritious, and yet very
palatable even to their elders, should
they be present at the meal, is Gro
quettes made of boiled rice and raisins
The latter are stewed till tender before
being stirred into the rice. A hot sauce
made of sugar and water, thickened
with a little cornstarch and favored,
may be served with these croquettes,
or, if preferred, powdered sugar merely
may be sifted over them. This receipt
suggests one that is similar but much
more delicious. Farina is cooked with
milk until thoroughly done; it is then
salted, nodded into croquettes and after
being we'll Drowned these are served
with maple sugar scooped from the
cake in soft masses. The heat of the
croquettes partially melts the sugar,
and the combination is delightful.
The woman who belongs to the Au-
dubon Society finds much comfort III
the published statement of a large
dealer in feathers that the wings OF
birds and ornaments used in hats are
almost entirely made from dyed chick
en- feathers, which are carefully glued
into shape. Investigation has in sew
eral individual cases showed that this
was true. The bird-bills were of pa
per-mache and the feathers were ar
ranged in overlapping rows. Undoubt-
edly the public sentiment aroused
against the wholesale slaughter of the
little brothers of the air" has had an
effect.
The cleaning Of cut-glass carafes is
an operation which, if left to the maid
is apt to be half done, and a cloudy
water bottle the result Sand is
cleansing, but it is apt to scratch the
glass. Shot is effective, but darkens
the surface of the bottle after a time.
There is really nothing so good as egg
shells. They should be broken up. a
handful added TO hot soapsuds and we'll
shaken in the bottle. After another
rinsing in a second suds and then III
clean water the glass viii be brilliant.
Few hOusekeepers know what a good
dish for luncheon is made by scallop-
ing potatoes with Parmesan cheese. The
bottom of a baking-dish is covered with
the sliced boiled potatoes, then pepper
and salt are added, and a very little
white sauce. A liberal amount of
cheese is scattered over and then an
other layer of potatoes. The cheese
should form the top layer and the
whole should have a thorough cooking
the cheese browning well at the last
Sometimes very different %but equally
good for luncheon or dinner is made of
boiled sweet potatoes cut into halves
and rolled in caramel or melted and
Drowned sugar. They are laid in a tin
in the oven for fifteen minutes before
sending to the table.