The record-union., 1899-10-22

The favorite Devonshire dish called
Devonshire junket is delicious at this
time of year. and may be eaten alone
or served with stewed fruit. Make
pint of new milk warm (blood heaD,
put it in a deep glass DISH with / des-
sertspoonful Of sugar, u dessertspoon-
full of prepared rennet, and dessert
spoonfuls of rum or brandy. Stir 1t to-
gether and cover over and place near
the fire until it is set. Then CRATE some
cinnamon or nutmeg over the top,
spread clotted cream over and serve.
Great care is necessary that the milk
is the right heat The junkets, if prop
erly made. should be as thick as
baked custard.
To make chicken patties. mince some
cold chicken and a little cooked ham,
moisten with gravy and add few
drops Of lemon juice, also salt and pep
per to taste. Roll out some puff pas
try and stamp it into rounds. Lay
half the rounds on creased patty-pans.
Brush round the edges with beaten
white of egg and put some of the
minced chicken on each round; cover
with the remaining circles of pastry.
Brush over with white of egg, press
the edges slightly together and bake
in quick oven for about twenty min
utes. Eat hot or cold.
Tt will save you considerable trouble
and annoyance if you see that
The dish towel and glass linen are
scalded each day and thoroughly
washed and ironed each week and dried
in the open air.
Cupboards and storerooms are over
hauled at least once a month.
Every penny spent be accounted for
in book kept for that purpose.
All busters are hemmed and regu-
larly washed.
That draughts are checked in the
kitchen range as soon as the meals are
prepared to reduce the coal bill.
The beds are stripped and aired daily,
and the clothes placed where the fresh
air can reach them.
A regular routine Of daily work be
planned and carried out.
The servants room be kept as neat
as any room in the house.
An English journal of electricity en-
phasizes the care needed in undertaking.
TO light a drawing-room by this means.
IT is desirable to avoid any heavy shad-
ows and to secure a well-diffused light.
For the general lighting of the apart
ment main central light is probably
the best, but this arrangement should
be carefully studied in it's relation to
the various objects in the room before
it is adopted Often a great difference
viii be noted in the effect of furniture
and paintings by daylight and by the
electric light. THE best effect" says
the journal in question, lis undoubtedly
obtained by putting incandescent lamps
III holdings or sinking them into the
mantel shelf or elsewhere. so that the
light may be diffused while the lamps
are invisible"
A very effective picture frame is made
with tea chest mating. Now that
Christmas presents are beginning to
loom dimly in the background, it will
not be amiss to experiment at least
with the material in this way: Cut the
frame from pasteboard, making larg-
er square or circle from the mating.
Cut out the center of the latter. Ieav-
mating and lay it on the frame first
spreading the frame with thin glue.
Cut the corners so that they may be
easily turned, and iron the whole wrong
side OF the frame until dried. The
mating makes an excellent background
for water color or photograph.
To make fruit jelly, dissolve an ounce
of gelatin in half a pint of water add
pound of castor sugar whip the
whites of three eggs TO a froth and stir
them lightly to the other ingredients.
add the juice of three lemons. Bring
the whole to the boil and pass it
through jelly bag Stew any kind of
fruit or mixed fruits in syrup. When
cold fill mold with layers of jelly and
of fruit. Turn out and serve when well
set.
The basketfuls of green peppers to be
seen now at the green grocers' suggest
all sorts of good things to the house
keeper and makes her sigh that she
cannot keep this most useful vegetable
within reach the year round. Combin-
ed with almost any left over" the
green pepper possesses possibilities for
an unlimited number Of appetizing
dishes. If the small ends are cut off
and the seeds removed, the peppers
may be filled with creamed salmon or
creamed chicken and served hot fer
luncheon, or they may be filled with
bits of celery or cabbage, mixed with
mayonnaise. chilled and served as a
salad on lettuce leaves. They may also
be cut into rather large bits, fried in
olive oil and served with chicken as
a vegetable, or, cut very small, rnf.y
be added to chicken mince, to its great
Improvement.
Perhaps in no way do peppers con-
tribute more pleasantly of their pun