The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1903-06-26

every bit of the chocolate, while pro-
tecting the hand. and jelly strainer,
which sets on a tripod and is adjusta-
Die TO a Kettle of any SIZE Coffee ma
cnines' by which coffee is made at the
table, have leaped into popularity
There is a new meat choppeF. which
mas a deep, curved blade that gives
eieVen inches of cut and is warranted
always TO cut across the meat. AS
the top is movable. the blade can easily
be cleaned. The ring mold, which is
simply an ice cream mold. made in the
FORM of ring with an open center, is
especially popular where a woman has
to rely on her own hands for dainty
dlshes. cakepan with a bottom that
comes off, allowing the cake to be
taken out easily. and a cork extractor
winch rastens to the wall and holds the
bottle while removing the. cork, are
other new kitchen utensils.
Mosaic sandwiches are those in
which slices of entire wheat, white and
butter and press together SO that the
colors contrast.
Bar lie DUO preserves are a universal
IaVor1te, and are served at many din
ners and luncheons. With them go
Philadelphia cream cheese and waters.
Inc way to serve is to have small, fan
cy plates on the table before each
guest, and then pass one or two pots
of the preserves on a tray with the
biscuits and cheese
. Iced tomato salad is made by stew
ing canned tomatoes with seasoning
until they are smooth, then straining
and freezing them. Arrange the ten
der. white leaves Of lettuce on plates,
and on each bed lay a rounded spoon
full of the tomato jelly from the mold,
adding a spoonful of stiff, thoroughly
chilled mayonnaise. This salad should
be served at once, before the tomato
has chance to melt.
A set for eggs and toast in silver Is
one of the new things in tableware. 1t
consists of long tray. with toast rack
capable of holding four pieces of toast
IN the center, with four silver eggcups,
two at each end and two cut glass salts
and peppers.
To clean a glass decanter. put into
1t few Jumps of soda and a spoonful
Of vinegar. Shake well. but leave the
top open, or the decanter may burst,
Rinse with clear water and turn down
to drain.
A little ammonia slightly diluted
makes a capital cleanser for a greasy
coat collar. Velvet collars may be
treated in the same way, and the pile
raised by holding close to a hot iron
as soon as the cleansing operation is
completed.
For removing mildew. make a solu-
ton of one teaspoonful of chloride of
lime and a quart of water. Strain,
then dip the mildew stains in it. But
termilk and salt are said to be ex-
cellent. Cover the spots with this mix
ture, and lay In the sun for a few
hours. Wash out the paste and renew
the application and the summing until
the spots disappear.
Heat exhaustion, says a trained
nurse, is very different thing from
In fact, it's symptoms are
directly opposite from those of sun
stroke. In heat exhaustion the skin is
cold and clammy and the temperature
Is subnormal. The patient often loses
consciousness and looks deathly pale.
The condition is not as serious as sun
stroke, but 1T is dangerous and should
receive great care. If at any time dur
ing the hot season one feels weak,
with lndistinct vision and disturbed
mind; II there Is a ringing in the ears
and sense of prOstration, it is time
to stop work and seek medical atten-
ton. Aromatic spirits of ammonia, a
teaspoonful In wineglass of hot wa
ter. Is a good remedy to take before
the doctor comes. Black coffee Is an
other good stimulant. A cold wet
cloth may be applied to the head and
hot water bottle to the feet.
A pretty table centerpiece was made
by digging UP several wild strawberry
plants and potting them in a round
fern dish. The ripening berries made
an appet1zing bit of color among the
green leaves. The plants remained fresh
for two weeks.
Pineapple lemonade is refreshing and
Is prepared with very little trouble.
Pare and crate a ripe pineapple; add
the juice of four or five lemons and a
syrup made by boiling together for a
few minutes two cups Of sugar and the
same quantity Of water. Mix and add
quart of water. When quite cold
strain and ice. A marischino cherry in
each glass is an addition.
A good cold dessert is made by add
Ing to pint of grated pineapple pulp
half pint of water and half a pound
OF sugar previously boiled to syrup
with half cupful Of water. Press
through fine sieve and when cool add
the whipped white of an egg. Beat
for a few minutes and set
on ice until just before serving. High
sherbet glasses may be used for this
dessert.
Laundry irons should be washed
with soap and water once in while
70 remove the accumulation of starch.
Dry them thoroughly and rub with
paraffin.
In Mrs. Rorer's new cook book the
Following recipe for preserving straw
berries in the sun is well worth irving
IL the facilities are at hand: Put the
strawberries into wire basket which
plunge In a pan of cold water. drain
thoroughly, and stem carefully without
Drulslng. Weigh the Strawberries. and
TO each pound allow one pound of
graduated sugar. Select large stone
ware plates, make them very hot
either on top of the stove or in the
oven. Sprinkle over a layer of the
granulated sugar and cover this close
~ with the berries. Cover with glass
and stand In the suns hottest rays.
Move the dish as the sun changes it's
position. At 4 o'clock bring them in
and stand aside in a closet or cool
place. Next day put them out again in
the sun. BY this time they will no
doubt have become clear-almost
transparent-and thoroughly soft. hut
perfectly whole. Lift each berry care
fully with fork and put into tum-
pier or bottle. Boil the syrup over the