New-York tribune., 1902-09-02
BRUSSELS SPROUTS

Pare carefully and trim off the dead leaves OF a
pound and half of Brussels sprouts ms 'e9e-
table is always sold by the pound IN this coulIlS'
vegetables are in Europe. There is more Masoe
to the American variety. It grows raIlhe an ++er
59ia lote te 5hg NM goling saIted water aud boil
for seven minutes. Drain and iay IN coIu Natt1- ~
nan e with fwo m r56Ies6oonfus ls5, Of butter STIR
IN a teaspoontul -four Season lper4ILy 'lLl - s.I
minutes Or the sprouts may be simply served
ztb bItter leaving 6uf the n fIk and -four thick
enins.
Jar Of lime on the pantry shelf or on the cellar
floor will keep the room dry and the air pure.
Those annoying white spots left by vet or not
dishes on polished and vanished furniture can ne
removed by spirits of camphor.
Any hint toward the prevention OF rugs from
slipping will be received with gratitude by house
wives If the rug has wrong sideIapd tne TuS
put down, and It will not slip
The block OF ice upon which articles Of food are
sometimes served will melt far r less a FsPd5y II set
To take a kettle Of scorched food at once from
the fire and set it in a pan Of cold water for
moment two takes away largely the disagreeaoIe
flavor Of sCorched food
Ticks OF coarse unbleached muslin put on over
the ordinary pillow ticks and washed frequently,
protect the pillows greatly Dirt will work through
pillow cases.
Macaroni is delicious with a sauce OF cheese and
tomatoes To prepare the latter make white
sauce Of two tabIespoonfuls of -four and add three
fourths OF a cupful of milk cream Add two
cupfus OF grated cheese and two eggs slightly
beaten. Season with salt and cayenne, and II It is
6aFhiy b!ended add three-fourths Of cupfu Of
stewed and strained tomatoes TO NhIon a salt salt.
over the cooked maccaront
Cookies are always in demand for the children's
luncheon boxes. A delicious sort for extra occa-
sons" may have an admixture OF nuts and fruit
Cream toge, her one and one-hal5 cupfuls OF sugar
and a cuptui Of butter Add three well beaten
eggs and give the batter a vigorous beating. Stir
in a teaspoonful OF soda dissolved in two table
spoonfus Of hot water hat a % % 9 SSit
and teasPoonfu q cinnamon. siIt thtee ana one one
lions OF it and Of mixture Of chopped English
cupfili Of chopped and seeded ralsins. Drop by
sp6onsuIs on a buttered pan. leaving a space for
expa nston and bake in a moderate oven.
The dextrous watermelon carver never puts the
rind OF the fruit the individual plate The
easiest way to aPporon the PuiP Is to soe sG9op to qe B
table cut in transverse and longitudinal sections.
Certain authorities claim that the bad odor in
which c,lclImbers are held by many people is due
entirely to the wrong treatment Of the fruit Ac-
cordinE to these theorists, the cucumoerS CUT thn
sbould lie in a bath OF salt and water Tor three
or four hours II removed from the brine and
wanted the crispness VIII be % # = Shines f d
make them wholesome to the most hopeless nFs-
peptic
A piquant salad is made Of radishes. Cut fhe
radlshes into thin slices. mix with them d sfha!l
nroportlon Of cucumbers and marnate them IN OIL
and vinegar sPrinkS g fhs mali 5a4o lette e5f The
salad is delightful accompaniment OF hs"-