The record-union., 1899-11-12

effective as covers, and that may be
satisfactorily Numbered.
In the fall display of art linens are
cushion cover patterns of cream or
gray linen, one end wrought in inch
wide stripes of gay colors. This Dor
der is left as woven and covers a third
of the cushion the rest being of the
plain goods. A ruffle of linen of the
predominating color, or a cord or quill
ing may edge the cushion. Flat Van
dykes and large shallow scallops made
! of two pieces of the fabric, stitched to-
gether and set on without fullness are
also used to finish pillows. Bingham
pillows are shown, too, in many new eff
fects, and have lost none of their pop
ularity.
A quickly prepared breakfast dish is
made by first frying bacon till it is
partly done, then laying mushrooms in
the fat and cooking both together.
=
A pretty brown ware with a high
glaze is now to be found at most of
the house furnishing shops and depart
ments Little individual baking dishes
with handles are especially attractive
and the morning egg served in one of
them takes on quite fashionable air.
There are also oval covered dishes for
baked beans and various escallops. Lit
tie pitchers, oatmeal bowls, and chatting
dishes, too, are to be had. The ware
is extremely durable as well as artistic.
to oil 70 ny,,tn h0f
string beans served on lettuce leaves.
with mayonnaise dressing, make an
excellent salad. Bits of boiled cauli-
flower are also very good used in the
same way.
On city tables, atleast, the deep fruit
tart, similar to those that are served
in England, has largely superseded the
old fashioned American pie. The. alb
| sence of crust except on the top of the
tart, makes it wholesome dish. and
the generous amount OF fruit used is a
great improvement over the meager
supply usually found in the pie. A va
riety of apple tart that is sure to be
liked is made by filling a deep baking
dish with apples that have been pared
and cored, adding teaspoonfal Of
lemon juice, a cup of sugar, tiny bit
of grated lemon peel and enough va
ter to cover. Stew gently till the ap-
pies are tender, then ill the core spaces
| with peach marmalada and put spoon
fuls of the same sweetmeat between
the apples. Lay a thin light crust over
the top and bake. Serve warm, not hot,
| with whipped cream
| An excellent luncheon dish is made
by chopping and then MASKING to a
pulp some cold chicken, seasoning wen,
and mixing with a cup OF cream the
yolks of two eggs and sufficient Gis-
solved gelatine to set it firmly. Then
press into mold and pat into the re-
frigerator till needed. Turn ont en- a
platter and send whole to the table
to be served in slices. Cold veal or
even lamb may be used in the same
way, but either will need more season
| ing than the chicken.
Now that the price of all meats has
advanced so appreciably, the house
keeper will do well to recall the fact,
which must have been stated to her
! in some cooking class demonstration,
! that there are certain cuts which are
as good as the highest priced ones, but
which cost half as much. The leg of
veal, for example, costs more per
pound than the shoulder. The latter
/ is juicier and more tender, yet few
housekeepers buy it in preference to
the other. The French cook veal in
way in which it is rarely served at our
tables. They cover it closely in a deep
kettle, adding chopped vegetables and
/ a little water and let it simmer four
or five hours, turning it occasionally.
| The kettle cover is then removed, the
meat quickly Drowned, and the strain
ed gravy poured over it. A very cheap
piece of veal cooked by this method is
/ tender, delicious and as wholesome as
/ it can be made.
| Rabbits are in market now, and find
/ fewer purchasers than If more house.
keepers understood how to cook them
Their strong flavor which to many is
a chief objection, may be entirely re-
moved if, after the rabbit is cut into
pieces as the chicken is prepared, it is
boiled in water to which a little soda
has been added. This water is thrown
away and the pieces of rabbit are fried
to a rich brown. sauce is then made
in the frying pan of the juice of the
meat, melted butter, two tablespoonfuls
of current jelly and enough flour to
brown and thicken. Strain this very hot
over the rabbit.
Kerosene applied with a soft cloth,
preferably one of old silk or linen,
should remove the marks of hot dishes
from the polished surface of dining
table. If it does not, rub each spot with
spirits of camphor and afterward with
furniture polish.
| Timothy Brown.
Oh, Timothy Brown was a terrible scamp
/ nd loss ha