The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1900-03-28
Convenient Book W eIghts.

Nothing harms handsomely bound
BOOK more quickly than to "stand on
q strain" When placed in this un-
gainly position on the book shelves
intended to stand upright, but lean-
ing crookedly to one side because of
extra space-the binding soon be-
comes loosened, and the volume takes
on a look of want of care. Extra
volumes to fill in the space and keep
each book in firm, upright position,
cannot always be had, and it is then
we realize the advantage of the book
weight.
These book weights are among the
latest ideas in library conVeniences.
They are intended to stand on the
shelves or desks at the ends of rows of
books. They come in various forms
and styles-triangular, cube, octagon
and wedge shape.
Everyone who has ever attempted
to set row of books upon shelf or
table will realize the convenience of
articles of this sort. Square blocks
of granite, marble or agate are always
useful. Blocks Of onyx framed in
silver are very handsome, and the
plain blocks of onyx are also used,
but these prove rather expensive, and
no more convenient than the cheaper
weiShts.
With so many conveniences for
book marking and binding and hold
ing in proper positions when stored
upon the shelves there is no rea-
son why the book-lover should not
own a fine collection of the works Of
favorite authors md keep them in at
tractive form at very slight expense.
Recipes.
Apples Fried in Batter-Beat three
eggs we'll, add a tablespoonful OF
sugar and three Of -four; slice the ap'
Piles; dip them in the batter and fry in
butter; take them up, sprinkle with
powdered sugar and serve hot.
Drawn Butter-Cook together
tablespoonful each of butter and
-four, and when they reach the bub'
bling point pour upon them half
pint of boiling water, and cook, al.
ways stirring, until the sauce thick
ems. Season to taste.
Tripe in Batter-An excellent Lat
ter for tripe is made as follows: Mix
gradually one cupful Of -four with one
of sweet milk, then add an 'egg we'll
beaten and little salt: drain the tripe
and wipe as dry az possible, dip in
the batter and fry in hot lard or drip.
pings. The same batter may be used
in cooking pigs feet or salt pork.
Fruit Jelly-Dissolve one-half box
of gelatine in twice the quantity OF
water lit will require about one hour
to do this); add the Juice OF two lem
ons and strain; when it begins to
thicken add two oranges, cut up, two
bananas, one-quarter of a pound OF
figs and one quarter of pound OF
English walnuts and set away to
cool.
Cheese Canapes-Cut bread into
slices oue-third of IN inch thick. Cut
GQ6Se 1QCO WILL u plSS1Ae NN
ter or remove the crusts with knlte
and serve in squares. Season with
some grated cream cheese with cay
enne pepper and mustard. Fry the
bread in butter. As the bread browns
remove to pan. Sprinkle With the
grated cheese and place in a hot oven
until the cheese has melted.
Chicken Cutlets-Cook half cup
full of -four in one-third of cupful OF
butter, add one cupful of Itock, one
third of cupful of milk, a beaten
egg and pint of chopped chicken.
Season with level teaspoonful salt'
saltspoonful pepper. When cold form
into outlets, Dip in egg and bread
crumbs. Press duchess potato mix
ture around thu. edge OF each. BAKE
until brown. Fill the spaces with
peas. Only one-half can OF peas 'S
needed.