The record-union., 1899-11-05

NY !f~AA ~
MANY housekeepers consider olive Oil
80 expensive that it must be USED SPAR
ingly. This is unfortunate, for 1t IS
one of the most valuable OF FOODS, es-
pecialIy for delicate and nervous per-
sons and for growing children MOST
OF us, indeed, need a green salad llght-
ly dressed with oil and lemon juice
once a day.
Embroidered null skirts that have
survived their usefulness in that ca
pacity make admirable sash curtains
If the hemstitched hem is thought too
wide for curtain finish, it may be slit
and turned up half its depth. The full
robe skirts, embroidered in colors that
We're fashionable several seasons ago
are particularly odd and effective con-
verted to this use.
Something the housekeeper, and par
ticularly the suburban housekeeper,
should keep on hand is a supply of
stale macaroons. For % cents guam
tity can be bought which, kept in
covered tin, will furnish the needed in
gredient for many hasty and delicious
dessert. A soft custard or, better,
caramel custard mixed thickly with
them before it is poured in glass cups,
and eaten cold, makes a popular dish.
Or an excellent pudding is made by
spreading them whole with jam, filling
the dish with custard and baking the
mixture. They are an esteemed add1-
ton to ice cream, and, powdered fine
and sprinkled over whipped cream, add
to its flavor. Plain rice molds prepared
for the children become a company dish
busted with crushed macaroons and
served with whipped cream. These
suggestions are scarcely the beginning
of the list of ways in which the flavor
ing may be utilized
Every kitchen pantry should be pro-
vided with a set of tin timbale moldS,
not necessarily for the rather elaborate
timbale known to French cooks, but
for use in baking odds and ends Of
meat and fish that become monotonous
when served too often as mince or
. stew. With the addition of a little
white sauce or gravy, an egg and some
seasoning, a savory mixture is ready
for the molds. These, when filed, are
set in pan of hot water and baked
in the oven. When the forms of meat
or fish are turned out on a platter and
tomato sauce is poured over them
quite an attractive dish is evolved.
The use of peanuts in the preparation
of various dishes is increasing. A wafer
to be offered at afternoon teas is made
by chopping very fine a pint of the
shelled nuts and mixing them with
three eggs, two tablespoonfuls of milk,
a little salt, and a cup of sugar creanrpd
with two tablespoonfuls of butter. Flour
is added to make a soft dough, which
is rolled very thin, cut into strips and
baked in a moderate oven. Peanut
sandwiches, too, are appetiZing and nu-'
tritious, either for tea or with the salad
at luncheon or dinner. Several re-
ceipts are followed to make them,
good one calling for brown bread. This
is cut in thin slices and very lightly
buttered, spread with cream cheese and
a layer of finely chopped nuts. The
slices are then pressed together, and
cut in circles or oblongs. At the gro
GERS may be found peanut butter put
up in tumblers or small jars that is
also intended for use in sandwiches.
The compound is manufactured by sew
eral different firms, all of whom claim
great nutritive as we'll as appetizing
value for their product.
After picking a batch of peaches or
pears, cupful or more of the rich
syrup is likely to be left. 1t is a good
plan to cook quarters of apples in this,
using as many as the syrup will hold
ha in, iar
or small crock for use at winter
luncheons. When later on, peaches or
other sweet pickles are used, the syrup
from them may also be saved, reheat-
ed and the cans reflled with apples
In this way supply of relishes is
kept.
delicious peach marmalade is made
by the simplest of rules. 1t may be
used as pudding-sauce, or, spread be-
tween adyfingers and served with
whipped cream, may do duty as a des-
sert. The peaches are peeled and cut
into bits and half their weight in sugar.
added. Cover closely and let them
stand over night in the ice-box Save
third of the peach-stones, crack them
and take out the kernels. These are
padiNhCN, tiiOpptQ very me, anu duuSu
next day when the peaches and sugar
are put on to boil. Cook until the mix
ture is a smooth paste, then pour into
jars or jelly glasses. Paste papers on
the tops. or, better, pour hot paraffine
over them.
A woman in a neighboring city moved
recently into a house, the drawing
room of which was extremely narrow
and which suggested at once furnishing
difficulties 1t was lighted by one large
window, opposite which and at the
other end Of the room were double doors
leading to the library. Other double
doors in the middle of the long side
wall opened into the hall. From the
center of the ceiling was suspended an
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