The National tribune., 1907-12-12

kernels and let stand a few minutes,
when you can easily remove the brown
hulis. Spread on a platter or pan to
dry for several hours or over night.
Heat piece of butter the size of
large bean in pan on top of the stove,
put nuts into it and place in an oven.
Stir often until nice light brown.
Then take from oven and sprinkle lib
orally with salt. Almonds are prepared
same way.
Il Hair brushes and combs can be thoro-
| ly and easily cleaned by washing in
warm rain water in which table,
| spoonful of common baking soda has
been dissolved. Rinse in clear water
and dry brushes bristles down.
/ To remove taste of onion from cook
| ing vessels, after washing the vessel
| fill it with cold water and put in n
spoonful of soda. Then put on back of
range until you wash dishes Then
wash out and dry.
To make tomato churney take IL ap-
Piles (sour). IL green tomatoes, six
onions, four hot mangoes (if mangoes
are not hot add teaspoonful cayenne
pepper), two cups of seeded raisins.
two cups brown sugar. Each ingredi-
ent should be chopped fine. then mixed
together AuQ TWO tdDieSpOONIulS Oh
white mustard seed, one tablespoonful
salt, one quart vinegar and cook one
| hour.
| There is significance. no less than
slang, in the saying that "the raw oys-
| ter has got a black eye for the season."
Those who have examined infected oys-
| ters would have us inspect the "pur-
| pish eye or spot by which the body
| nj 10 g of RI
of the shell.
| If this be black and the gristly SUBJ
stance next to it muddy instead of clear
twhite. give yourself the benefit of the
suspicion.
If the whole body be dark, you need
of the "eye" To eat blackish oyster |
| Is to tempt fate wilfuily.
One more hint before entering upon |
our recipes. Many persons with whom |
oysters. clans, mussels and other shell
| fish disagree correct the unpleasant |
tendency by seasoning them with cay
enne pepper, and partake of the deli |
cacy with impunity.
Red pepper is adjudged by dietitians
to be more wholesome than black. 1t |
goes weiP' with fish of whatever kind; |
excellently well with crustaceans.
One of the little lavender bags which /
may be bought at almost any depart |
ment store, if placed in a drawer or
small chest, will retain it's freshness for
many months and impart delicate |
fragrance to the linen among which it !
lies. Powdered orris root scattered |
about in small silk bags or in tissue
paper, leaves a scent like that of vio-
lets. Fresh orange peel if left for a
few hours in the water basin will soften
the water and leave a delightful fra
GRANGE.
One of the most convenient articles
for use in the sick room is sand bag.
Get some clean, fine sand, dry it
thoroly in a kettle on stove. Make a
bag about eight inches square, of fan
mel, fill it with dry sand, sew the open
ings carefully together and cover the
bag with cotton.
This will prevent the sand from sift-
ing out, and it also enables one to heat
the bag quickly by placing it in an oven
or even on the back of the stove.
1t will be found very much better for
warming the hands and feet of invalids
than the hot-water bottle or brick.
1t is especially good in neuralgia or
rheumatism, and is also very helpful #
one is suffering from toothache.
If you want very pretty and dainty
For this pudding you will need one
fourth of a boxfuI of gelatine, one
fourth of cupful of cold water, one
cupful of boiling water, one cupful of 1
sugar, one-fourth of a cupful of lemon
juice. three eggs, three extra table
spoonfuls of sugar, one-half saltspoon-
full of salt. one pint of hot milk, and
one-half teaspoonful of vanilla.
Soak the gelatine in the cold water T.
until it is soft, then dissolve it in the
boiling water, add the cupful of sugar
and the lemon juice, stir until the sugar
is dissolved, strain into large earthen
bowl and set it in ice water to cool,
stirring it occasionally as it stands. Beat
the whites of the eggs to a stiff froth,
and when the gelatine begins to thicken
add them to it and beat all until the
mass is very light. When it becomes
nearly stiff enough to drop pour into a
fancy mold.
Make a boiled custard with the yolks
of the eggs, the extra three tablespoon
fuls of sugar, the salt, the cold milk
and the vanilla. When you want to
serve it turn the "snow'-that Is, your
mold of cream-into a cut-glass dish, :
and pour the custard sauce around it.
The hardest part of this dish is the {
beating of the cream. You will some- s
times find in the recipes for various s
creams thai the whites of the eggs are s
added to the gelatine before it is cool. {
While this is right enough, and the re-
suit will in the end be the same, il
adds very materially to the labor of ,
beating, as nearly double the time and
are needed to bring it to the g
necessary point Of firmness and smooth
ness than with gelatine alone. f
Creamed cod in potato cases makes
an appetiZing dish. The recipe is as .
follows: Boil and mash six potatoes,
add one egg, gill OF milk and scant
of salt and dash of pep
per. Beat until light Pick and scald ]
of a pound of boneless i
cod; drain and press perfectly dry. Mix t
one tablespoonful of butter with two a
of flour. Add one pint of milk and stir p
over the fire until it boils, adding one 2
half saltspoonful of pepper. Butter a
and sides with potatoes; add the cod $
to the cream sauce and fill in the GEN. a
ter. Cover the top with a thick layer d
Of mashed potatoes and bake until 4 fl
nice brown. When done turn out and o
serve. a
Crisp, homemade crullerS are dain-
lies always in demand. To make thoro- s.
~ delicious ones with the unusual ad- Il
iition of nuts, allow three eggs. three p
of milk, six of sugar and "
IF melted butter. Two cupfuls of flour +,
1ne saltspoonful of salt, one teaspoon
ful of baking powder and half a cup
,ul of pecans or English walnuts f,
., ,hpnnal he