New-York tribune., 1903-03-21

A pretty novelty for Sunday night supper
luncheon consists Of sunshine cake stuffed with ice
cream The cream should be stiff1y frozen, moth
ing being prettier the eye in this connection or
more palatable than strawberry vanilla or choco-
late Philadelphia cream. Make or choose large
saicientIy thick to allow Of being handled. Then
take out the centre OF the CAKE, nling me eaV'tS
the cake. ~Angeilca. candied cherries or other
decorative deyees may pc aoIso eoff & or s hfoTe bei
put back in place
clever woman who had been bothered in identi-
tyfng her trunk in nurnberless railway stations.
concluded put end to her trials by having her
initials stenctled all four sides Of IT. as well as
is" She says. Instead Of wandering gloomily
nd It xt6out R the least dcuty It not only
saves time but it also saves temper wonder
never thought Of it before
dainty salad is made by shredding fresh pine
apple on lettuce hearts. and serving with mayon-
naise dressing. Serve with cheese straws or
waters.
Water for boiling fish should always be at the
boiling point when the fish is put in Salt and
few tabespoonfus Of vinegar should also have been
added. The latter is sal0 to keep the hesh firm
and white
It Is noticeable that nowadays we'll appointed
tables 1t is becoming more and more the thing TO
a variety of fruits with dressing as saiad
in place of the more commonplace lettuce celery'
etc Grape fruit with malaga grapes seeded, or
with green plums and bits of angelica apple and
celery on nD 3Ge ase ors5 in nests Of cHred celery
with mayonnaise dressing. are among the XaIie-
ingenious housewife easily devise others quite
Wholesome and aPpeing ~ genans saed almonds
which have been eaten so long that people have
5ecans 5ec brazis green pstachos and hazenuts
now served, sometimes Win alrnonos hniAeo " win
Candied and crystallized fruits are increasing in
kbau Dnf opIU
licious in themselves. but decorative and give
new touch to the table. Plum. cherries, peaches
races like chestnutA; small oranges coated IN
sugar, ctron slices Of Lemon and nret+v
variation upon the ordinary bonoons for luncneoh
or dinner.
A four tined silver fork is convenient utensil
for chopping tender vegetables. mixing potatoes
griddIe cakes. etc
A small scrubbing brush is unexcelled vege-
table cleaner. The water in which vegetables are
vashed should be lukewarm, not Icy cold many
bousekeepers think. There IL no advantage in very
cold water and it IL hard on the hands OF the
washer.
In making potato salad. cooking authority says.
much better results wIlI be obtained by pouring a
hot dressing over cold potatoes a cold dressing
over hot potatoes, than by using dressing and
ciamminess noticeable in many potato salSds are
obviated In this way she thinks.
English walnuts and potatoes make savory
snrinr salad Break each into pieces the size OF
rea then cover with any good salad dressing.
Cabbage is not by any means 70 be despised as a
swing salad Shredded and served with cream
dressing il is excellent little celery added lends
vsr4etv Walnuts and cabbage combine delight
truv although the mixture does sound queer.
Thrae narts Of cabbage Of the nnts is a
good proportion.
To make a cabbage and potato salad take one
s1n NJ chcoped white cabbage, pint OF potato.
diced and mix with cream dressing. A6d cepers,
boiled beets. diced. and cnoprod RED peppers 10
cress or celery tops
Irons should always be kept in dry place. A
convenient thing TO keep under the set tubs or in
some other out-of-ths-way. corner z . soap boz.