Warren sheaf., 1900-05-17
HOUSEHOLD 81 HINTS.
a Few Suggestions Regarding vari-
GUS Things In the Domestic
Department..

The most delicate way of serving
the various small fishes which are usu-
ally fried is by broiling. Treated in
this way, fish which many have been
unable . eat will be found far more
healthful and quite as delicious. Take
that choicest little fish Of the sea,
the smelt, whose flesh exudes the. fra
GRANGE Of violets. The conventional
way is to skewer their tails in their
mouths, so that they form little rings,
and then fry them: but a delicious
change may be found in the broiling.
Select for this purpose the larger
green smelts. With a sharp PEN
knife split the flesh, loosen the spines
from the flesh and draw out the en-
I tire backbone. Mix two or three ta-
blespoonfuls of the best olive oil with
la half teaspoonful salt and a little
white pepper; wipe the smelts inside
and out with this preparation and
lay them out fat on double broiler,
wiped over with olive oil. The head
and tail may be left on or cut off,
according to individual choice. Broil
over glowing Goals for about five min
utes, soaring the flesh side first. They
may be served plain, with slices Of
lemon, or with sauce Allemande, Hol-
landaise or Bearnaise. Small white
fish or any other dry fish are equally
delicate when cooked in this way, says
the Washington Star.
To prepare the delicate puffy souffle
potatoes, which are such feature in
French restaurants is not difficult
matter, once you know how. 1t is
necessary. however, to follow direc-
tions accurately. While the French
cook uses for this purpose the small
yellow Holland potatoes, the mealy
kind will produce equally good re-
suits. The potatoes must always be
sliced lengtbwise, else they would not
puff, and cut a little thicker than
Saratoga potatoes, in order to make
the two crusts. If they stand in cold
water an hour or two after cutting, so
much the better. Have ready two ket-
ties of fat for the frying; one smoking
hot. the other at even a little higher
temperature. Drop few pieces of
the potato at time into the first
kettle. When half done skim out and
drain for three or four minutes in the
oven orr on the back OF the range,
where they will keep warm. Then
drop in. the second kettle, when they
will Immediately puff up. Cook until
a golden brown
A soI
Lochinvar. ''comes out of the west," is
a mattress made from feather bed
tufted like comfortable Those who
have tried this expedient claim that
it makes delightfully."- soft bed, and
that from hygienic standpoint it is
quite as sanitary as any other mat
tress filling. Feathers can always be
renovated and freshened by laying the
bed out on the grass during a hard
shower, or by putting in the pound
ing barrel with plenty Of cold water.
When dry-and they will require sew
eral days in the fresh air to become
so-they may be whipped and shaken
up until as light as the original and
proyerbial feather.
Before putting away furs and wool.
ems for the summer spread them piece
by piece on 4 table, and with switch
in either hand give them a smart
whipping. At the largest furrier's in
New York men are employed to at.
tend to the frequent switching of the
valuable garments left in their care
during the summer. This. it is
claimed, is {. certain precaution
against summer lodgers.
Hang yonr broom in the cellarway
when not in use and it will keep soft
and plant and wear much longer
than when kept in the dry air of the
kitchen.
Watercress is the only salad lea1
which is never dressed with oil, but
is simply eaten with salt and vinegar
SOME ONES DARLING.