The record-union., 1899-09-17


Orange juice over strawberries offers
a variety in their service The berries
should be covered with sugar and the
juice of several oranges They should
be chilled in the refrigerator for an
hour before serving.
A florist states that strongly scented
flowers should not be packed in box
with those of more delicate fragrance
for a shipment that will last many
hours. Even two hours of such COM
panionship will have a bad effect upon
the more lightly odorous.
Election cake was made in Connecti-
cut in 1908 as follows: Four pounds
flour, two and a half pounds sugar, two
pounds butter, one scant quart of milk,
eight eggs, one-half pint wine, two nut
megs, two teaspoonfuls of cinnamon,
one teaspoon of cloves. two gills yeast.
Make up flour, yeast and milk exactly
like bread; when light add other in9
gredients-one pound of currants, two
pounds of raisins. Bake two hours.
Steamers are now made with adjust
able trays provided with two sets Of
cups. The cups of one set are deep
and are used for individual steamed
puddings; the other set has smaller
cups in which eggs may be steamed
Finally the trays may be taken out
and the steamer used for its usual pur-
poses.
In one or two New York shops pro.
vision is made for tin and wooden we'd
ding presents. A considerable assOrt-
ment suitable for either anniversary is
kept, and the guest who is hurriedly
bidden or who is lacking in ingenuity
may find his needs supplied at these
places.
For years a speciality at the old Ce-
dar Bluff Hotel resort on Saratoga
Lake that went out of existence fully
ten years ago, but which will be easily
recalled by many New Yorkers, was
cream hashed potatoes. Moons for
Saratoga chips, and Myers " or Cedar
Bluff for potatoes hashed in cream, it
was in those days. The high price
charged for the course at which the
latter We're served was always explain
ed by the proprietor to be because of
the uncertainty and slowness of its
compounding. as we'll as the fact that
it took good things to make it-best
potatoes, pure cream. choice butter and
plenty of all three. Selected new po.
tatoes, cooked till a little more than
half DONE chilled for twelve hours OF
over night, then chopped very fine.
We're stewed in cream, with generous
additions of butter. until as enthusias-
tic consumers described it, you could
not tell which was cream and which
was potato, and vice versa" The pro,
cess was a slow one. for its success lay
in the gradual thickening of the cream
through evaporation in cooking. Many
housekeepers, after eating the delec-
table compound tried to coax or bride
the formula out of the old cook, only
to find, if successful in securing some
directions, that the result of an effort
to follow them was by no means the
delicious morsel they had eaten at the
lakeside. In cook books. too, the dish
Saratoga cream hashed potatoes" fire.
quently allures by its title, only to dis
appoint bitterly by it's development. A
Southern cook employed by a New
York family produces the best substi-
tute of the famous dish known TO the
writer, and she does it by quite diff
ferent process than that accredited to
the Saratoga chef The potatoes are
peeled and chopped very fine while
raw; rather deep saucepan is filled
two-thirds full of milk. which is
brought to the boil before the potatoes
are added just at that critical moment.
Butter is put in at the same time, and
the mixture is cooked. not too fast. for
twenty minutes or more. or until the
milk has boiled away to a smooth
cream. in which the potatoes are deli
cately amalgamated.
The little velvet and ribbon wired
skeleton bows and ostrich plumes fash
ionably worn in the hair this summer
are mounted on a narrow circle of wire
around which is tightly twisted velvet
or ribbon to correspond with the orna-
ment. This circle springs around the
coil Of hair, fitting neatly and holding
the ornament very much better than
the single hairpin heretofore employed
A New York woman has brought
from Germany a cleansing fluid that
seems perfect. It will thoroughly clean
the most delicate fabrics without injur-
ing them in the least, and, best OF
all. will remove grease spots from
light-colored silks and ribbons without
leaving the telltale ring after it's ser
vice. For gloves and much of the lace
neckwear in common use it is pecu-
liarly satisfactory. although it is not
recommended for use on fine laces
Clothes -wringers are now made with
attachments by which they may be
made to fit tubs of any size or any ma
terial.
Cake boxes, with double trays, that
swing out, to afford easy access to
each, are a considerable Improvement
over the old style. Bread-boxes, too,