The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1899-08-30
Arrangement Of the Linen Cupboard.

The linen cupboard may be any or
dinary closet fitted up with shelves for
the purpose. Four and one-half feet
by six and one.half feet high will al
low five shelves. The lower shelves
should be twelve to thirteen inches
apart, the upper ones nine to ten
inches.
On the first shelf may be placed pill
low and bolster cases; on the second,
towels; on the third, tablecloths, fancy
cloths and serviettes; on the fourth,
window curtains and toilet covers; on
the fifth, the best sheets; on the sixth
shelf, the bottom of the cupboard,
bath sheets and common sheets.
The most convenient way to fold the
linen in placing it upon the shelves so
as to take up least room is to fold the
largest towels across 30 that they may
be put on the shelf in rows. The
sheets may be rolled in the usual way,
two in row in length and two in
width. With shelves twelve inches
apart sheets may be put in two in
depth, that is, eight bundles, each
sheet being a double bundle. Four
pairs of double bed sheets, besides
those in general use and the small
ones with the bath sheets, on the
lower shelf will be enough for most
households. White counterpanes,
dimity- bed hangings, window cur
tains, cretonne curtains for box otto.
mans and the like may all find a place
in the linen cupboard, although b it is
best that blankets and wooden bed
covers should be put away by them
selves with plenty of camphor.
If an extra shelf is desired in this
cupboard it can be made by lessening
the space between the shelves con-
tanning the lighter articles.-Washing-
ton Star.
Recipes.
Rice Griddle Cakes-Mix we'll one
half pint of cold boiled rice with an
equal quantity of buttermilk, then
stir in one-half pint of sifted Graham
-four, one beaten egg and half tea
spoonful of soda, dissolved in little
boiling water.
Orange Pudding-Peel. slice, and
seed five oranges, and pour over them
one cupful of sugar. Put into double
boiler one pint of milk, into which
stir one tablespoonful of corn starch
and the yolks of three eggs. When
thickened, pour over the oranges.
Whip the whites Of eggs, add three
tablespoonfuls OF powdered sugar, and
frost dish on top.
Gooseberry Triae-Put quart of
gooseberries into o porcelain kettle,
with sufficient granulated sugar to
sweeten them, and boil until reduced
to pulp, then pour into glass dish.
Make boiled custard of one pint of
new nilk, two eggs and one-half cup
ful of sugar, and spread over the ber-
ries; cover with whipped cream when
very cold and serve.
Spiced Cherries-Take seven pounds
of sour cherries (stoned), four pounds
of sugar, one tablespoonful each of all
spice, cloves and mace, two table
spoonfuls of cinnamon and one pint of
strong vinegar. Make syrup Of the
sugar, vinegar and spices. When it
boils pour in the cherries, cook until
tender, skim out and ponr in jars.
Boil the syrup until quite thick, then
pour over the cherries, and seal.
. Frozen-Fruit Souf1e-Take three
ounces of sugar and six egg yolks and
whip slowly, warming over hot water
while beating. When solid froth,
remove end chill the bowl. Add care
fully one pint of whipped cream and
one cup of mashed and sweetened
fresh fruit-straw berries, raspberries
or grated pineapple. Turn into a
wetted mold, bind with creased cloth
and bury in equal parts OF ice and salt
for three hours.
Raspberry Vinegar-Mash raspber.
ries in q clay bowl, and to every pound
of fruit add pint of vinegar. Let it
stand three days and then press
through jelly bag. To every pint OF
liquid add half apound Of lump sugar.
Set the Juice on the fire to come to a
boil, take off any scum that rises. al.
low five minutes gentle boiling. Set
1t to get cold, then pour it into small
bottles not holding mora than q pint