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About The Falls City tribune. (Falls City, Neb.) 1904-191? | View Entire Issue (Feb. 7, 1908)
THE FALLS CITV 'IRIBUNE , FRIDAY , FEBRUARY 7 , 1908. VALUE OF ORANGES ONE OF THE MOST HEALTHFUL OF FOODS. Many Delicious Dishes That Can Be Prepared from This Royal Fruit Omelet That Will Bo Appreciated. Medical men say that an ncld or- nngo oaten dally before breakfast from December to April tends to pro duce a condition of almost perfect health. It IH well known that singers consume largo quantities of oranges , the julco of the fruit being considered specially good for the voice. Fresh fruits are always wholesome and ap petizing as a food or in beverages , and fruit In some form should bo eaton dally. Oranges may bo served In many dainty dishes , and ono may re- Jolco over the fact that the supply is plentiful and the prlco reasonable. Orange Omolel. Beat the yolks of Blx eggs with seven tenpspoonfuls of powdered sugar. Whip the whites tea a stiff froth and pour the egg and Biignr mixture ever them. Mix lightly , at the same time adding the Julco and grated outside rind of a largo orange. Molt a tablespoonful of butter in a frying pun and tilt It about until the bottom and sides nro well greased. Pour in the omelet and cook slowly. When firm and nicely browned sot In n hot oven for two minutes , then fold It together , plnco on a heated dish mid Bervu at onco. Orange Holy Poly. Pool , slice and seed four sweet oranges. Sift together ono pint of flour , ono tnblospoonful of baking powder and ono-quartor of a teaspoonful of salt. Rub Into this two tablcspoonfuls of butter and mix in uulllclunt sweet milk to make n soft dough. Turn out on a well-floured board , roll out In a long Btrlp , tmrcml with the ullced oranges and sprinkle well with Bugar. Roll up , pinch the ends BO that the Julco will not run out , lay on a butlored plate and steam for 30 minutes , then sot in the oven until the top Is dried off. Servo with hard Banco. i Orange Pudding. Take three or anges , the julco of half a lemon , ono pint of milk , ono tablespoonful of cornstarch , ono cupful of augnr , two oggfl and ono-fourth of a toiiBpoonful of salt. Peel the oranges and cut them Into pieces half the slzo of a nutmeg , taking out the tough portions In the center. Plnco the pieces In a pudding dlfili , r.qucczo the lemon julco ovoi them , add half a cupful of the sugar , stir and set ntddo while the rest of the pudding is being prepared. Bent the yolkM of the eggs , stir In two tablespoonfuls - spoonfuls of milk , add the snmo quan < Illy of milk to the cornslarch , and beat the two mixtures together. Heat the rest of the mill : in a milk holler , and when It comes to the boll add the VKV and cornstarch mixture. Cook for llvi minutes , add the Bait and the rest ol the sugar , remove from the 11 ro am ! lay the preparation , one spoonful at i1 time , upon the oranges in the dish Beat the whites of the eggs stiff , ndil ono tablespoonful of sugar , spread tlu Icing on top of the pudding and btowi It delicately In the oven. Setting the Pace. The careful housekeeper whoso hoar is thoroughly In her work and whosi aim It is to make her household rui on oiled wlie-els will soon dlscovo that it HOB with her to sot the pHc in energy , carefulness , II ill irons am punctuality. The ontlro household , from the chll dren to the sorvantH , all tnko tholr cu from the mUtresa. If she IB huy am careless , her servants and her chlldroi will bo quick enough to follow her o.\ ample. On the otlmr hand , if the mistress 1 tidy , quick to discover mistakes , cnr < ful and troubled ever every detail c domesticity , she will soon find thn her house works well , mid that pum tuullty and order reign in place t Blackness and carelees methods. Cm noil's Jounuil. English Yorkshire Pudding. Ono-half pound of flour , ono pli of milk , two eggs and a pinch of sal Bent the eggs and Bait , add part of tli milk , then the flour and rest of tli milk. I like a fork the best to ml with. I molt some butter or drlppln and put in my uiuilln puna and hu\ my pans hot. Put my batter in abo\ half full , and then everybody gel their shnro of crust. Worcestershire Sauce. Add to ono quart of vinegar on half ounce cayenne pepper , two heat garlic , chopped ; three anchovle inashcd ; two teaspoons ground clove throe teaspoons of allspice , two blnd ( of mace , one-half teaspoon each clnn moti and ginger. Lot stand 24 hour Strain , add the Julco of a lemon. Coi and BOt rvsldo for ten days. Pour I n crock and skim , bottle and seal. With the Squabs. For a sauce for fried squaba turn cupful of hot water flavored with be Julco or a good stock Into the pan ! which the sciuaba are cooked , add ser or eight button mushrooms cut ; pieces , pepper and eait , and cook f < five minutes. Then season vrlth lablespoonful of flour rubbed oinoo witu two tablofljKJoafuls of butter. Cranberry Jelly , auart cranberries , ono pli onfslialf pint vuter ; wash cu We/ cranberries , put In a Eauc BUEOT and \nilors poll : i woo thp Dcrpica on tsido e w&fJo [ > oitlnj utruin throuj tore plorej pot In raol 10331 pat on dish , Ajiy 01 lM J lly and bo euro NEW IDEAS IN DESSERTS. Delicious Dishes Will' Be Welcome Change In the Menu. A recipe from a western cook for n nnplo mousse that Is simply prepared and coats no moro tunn a quart of Ice cream : Beat until light and foamy the 'oiks of four eggs , and put them in n double holler with ono cup of maple imp. Cook , stirring constantly , for fi minutes , then remove from the flro and bent until quite cold. Stir In ono pint of rich cream which has been tlflly whipped , pour Into mold , cover ind pack In Ice and salt for about five lours. For further freezing , have a thick ayer of shaved Ice In your pall , sot ho mold in , sprinkle In n little Bait ; ) vor the Ice , then fill the pall with , alternate layers of Ice and sail. There nro some women who dlsllkq o fuss with cracking and nliavlng Ice , and numcroiiB Jellies and creams can io prepared that are qulto as delight 'ul ' and refreshing as the frozen yni loty. One of these la a plncapplq luvnrian cream. Chop finely a medium-sized plnc-i pple , add to it ono cup granulated ugar , and let simmer 20 minutes , then add oiio-third of a box of gelatin , which ins been dissolved In one-half cup of vatcr. Stir them until cold , then add no pint of rich cream and one-fourth muml cnndlod cherries , Mix thori uglily , then put In a mold and sot away on the Ice. DUMPLINGS FOR THE STEW. Light and Palatable Accompaniment to Chicken. Stew a chicken In enough sailed valor to cover until tender. While chicken Is cooking prepare dumpHngH is follows : Doll six largo potatocii mill done , ( lion mnsh nr put throng ! ) > otnto rlcor whllo hot. While cooking , cut about three slices of bread into onei inlf Inch dice and brown in two Inrgei ! illusoons | ) butter. I Salt the potatoes to taste , add pop * icr , nutmeg , one tablespoon sweet ; nnrjoinm , three oggB , the browned > road and flour enough to shape Into lumpllngs. Shape ono and drop Intel tolling water to try. If It falls apart , add moro flour to the mixture. Put thn mixture on n floured board and roll out with the hands the shape of n saimngo and cut Into two-inch lengths , When chicken Is tender , take out and ilnco on hot platter In warm place , ) o sure that there Is enough broth left to boll dumplings by adding a lltth more boiling walor If necessary. Drop In the dumplings , boll from five o Buvcn minutes , or until done ; lake out , plnco around chicken and thicken ho remaining broth with about two birds cup flour thai has boon cookotl n ono-hnlf cup buller. Pour ovei chicken and dumplings and serve whllo hoi. Tub Cheese. Many years ago I used to see thlr lecullnr cheese prepared , says a writ ir In the Boston Globe. Fresh , sweet ullk was used , and the curds were sot with rennet in the usual way Cvory day , or as often as the mill ) curd could bo spared for the iiirposo , the curds wore "run ip , " salted and packed solid In r wooden tub kept for Ihls usn. Whoi : 'ull the tub was covered with a thlcl < cloth and heavy , close cover , and sel nwny In a dark and remote eornur 01 the collar. There It remained severa weeks or months before It was con sldered fit to use. I never knew wlmi changes look place in the stuff durliif this ripening period , but I do romem bur how odlferous that region of UK cellar became whenever the covori were removed. Mustard Sauce. Put two lablespoonfulB butler in i saucepan ever Hie flro and heat wllh out browning. Mix in two tablespoon fula of flour and pour in gradually i pint of hot stock or water , stirrlm until thickened and perfectly smooth Add two table-spoonfuls moro butlei cut In small pieces niul salt and per per to season. Mix in three tablt spoonfuls of inndo lingllsh musUir and a llttlo cayenne. For a e-old mustard sauce lo serv wllh meats rub a quarter of n cup o inuhtanl smooth with a tablespoonfu of olive ol ! and u tenspoonful coch c onion julco , sugar and paprika. Who well blended add enough vinegar t make a paste , beat ton minutes nn turn Into n close stoppered mustar cup. Smooth Lunch Cloths. To have lunch cloths and cento pieces without creases from bavin been folded is difficult. Either Bav the heavy pasteboard rolls that pli t tires and calendars como In or mnk a roll of heavy paper about twice u largo around as a broom handle ; am by the way , nn old broom handl borvos to starl the roll of paper 01 having two lengths , ono about u foe long for small linen pieces and nnothc about three foot long for larger piece and roll the freshly ironed linens o these rolls and keep In linen drawoi ready for use and it will not bo neco nary to iron the creases out of cac piece , as Is the cnso when they ai folded. Chocolate Ann. Three cups of white sugar , 0110 cu milk , ono-fourth teaspoonful cream < tartar , two squares of chocolate , or tablesixxm of butter , ouo tablespoc of vanilla ; boll sugar , milk and crea : of tnrtar nluo minutes , or until It wl 'form n soft ball ; add chocolate ( me ! jcd ) and butter ; cook ono mlnul ' 'longer ; remove from fire ; add vonlllt beat vigorously for ono or two ml utes , then pour in pans ; mark I squares. WAY TO CLEAN UP SYSTEM AN IMPROVEMENT ON ANNUAL OVERTURNING. Instructor In Domestic Science Points Out Proper Method of Getting Rid of Dirt and Preserving Health. H Is a unique experience and ono worth chronicling to visit a largo class In a prominent college for wom en , where not mathematical logarithms or Greek meters but principles of household management tire considered , says the Now York Tribune. "And out of such an experience , " says the in structor , como points deserving to bo widespread. "Thorough cleaning of a room does not mean a semi-annual cleaning. As a clover woman said : 'House cleanIng - Ing ? Don't ! ' There are certain things which need to bo done annually or seml-annunlly , such as painting , whitening of walls , cleaning stoves , but wlth'tho modern house It is more sanitary and moro economical to keep clean all the time than to try to do It twice a year. "Following the regular sequence of processes Is the most effective way to clean. If the mistress knows this se quence she can Instruct the maid. First , collect your materials dusters , mops , brooms. Next , look out for the piano. Dust and clean It thoroughly vlth an oiled cloth preferably koro- eno , because this Is cleansing , evnpo- ates quickly , Is cheap and Is always t hand ; but sweet oil or salad oil nay bo substituted. Glenn the white oys with alcohol , the black keys with oap and water. Dust the case after losing the piano and cover the instru- nont carefully. "Now open the windows wide , if the venthor penults , Dust and cover all arge , permanent articles of furniture , 'ho bust dust covers are made of 'lasted goods Homo smooth , washable tuff which may bo starched. Then , n order , take down thn draperies ml , If possible , put them out of doors or the wind and sunshine to purify. Dust the window shades and roll them lose to the top. Remove from the vlndow , after dusting , all the easily novablo furniture tables , chairs , etc. Next dust the pictures , both glasses , rames and backs. Newspapers make xcollent coverings for pictures. And , > y the way , study the use of nowspa- iers. ( Wash the picture glasses after ho sweeping Is over. ) "As to books : There is an admir able process expressed in four words clap , snap , blow , wipe. As to rugs , oil them Inside In ; spread out , If pos- iblo , on the grass or snow , or hniifi nit on the clothesline If there Is no other place. Better still , hang them over two or three lines , as this will relieve the strain. Lot your rugs have ho miiiBhiiio for the sake of your health ; never mind the fading. Last of all , remove the plants from the room and dust and tlo up the chan delier. "Thou , while the dust is settling , jo outHldo and do some of the work iceded on rugs , draperies , plants , When the dust has settled clean the walls and celling , and dust or sweeper or wash the floor. Clean the pnlnl and the windows at the end , after ho room is clcnnod. The final pro COBS Is very simple. Remove all the arge articles of furniture , the draper es , etc. Fold the sweeping covers in and put all your cleaning materials into their places , In readiness for the next time of use. " Ollva Sauce. Two level tablespoons butter , one small sliced onion , three level table spoons TTbur , \ % cups brown stock one-third level teaspoon salt , one eighth level teaspoon pepper , 12 me dtuiu sized olives. Melt the butler and cook the onlor In it until browned slightly. Remove the onion , and when the butter Is wel browned add the flour and allow thai to brown. Add the stock gradually stlrrliiK until thick and smooth ; ther the salt and peppor. Remove the stones from the olives , keeping UK meats as perfect as possible. Cool the meats In boiling water for flvt minutes , than drain and add them tc the sauce. Why Flannels Shrink. First Soap has been rubbed 01 them instead of soap jelly being used Second They have either bcci washed or rinsed In water too hot o too cold. Third They have been allowed tHe Ho about wet , Instead of being huui up to dry immediately. Fourth They have been dried to' ' slowly. Fifth They have been dried s < close to an open flro that the ; steamed. Sixth They have been Ironed whll wet with a very hot iron. Delineate ] Narcissus for Table Center Piece. If a table center piece Is desired 1 white , a Chinese sacred narcissus , i a cut glass bowl , can bo used , and wl ! stay In bloom for two weeks. Or clump of paper white narcissus , r < potted in an ornamental fern dish , o fine china bowl. Take your own dls or bowl to the florist and ho wi make the transfer from the pot to i and no ono would suspect but tha the bulbs were grown there. Vogui Drop Cake. Three eggs , ono cupful of brow sugar , ono cupful of molasses , on cupful of good shortening , ono tabli spoonful of ginger , ono tablespoonfi of cinnamon , ono cupful of hot wale ouo lableupoonful of baking soda an flvo cupfuls of Hour. Add currants ; preferred. NEW WAY TO SERVE TONGUE , Mushrooms Add Greatly to the Flavor of the Meat. Skewer a large , fresh beef tongue and simmer four hours. Remove skin and plnco In a steamer over a kettle of hot water to keep hot while the sauce Is being prepared. Take two tablespoonfuls butter and stir in n sauce pan until a bright brown , then stir In two tablespoonfuls flour- and keep on stirring until it all bubbles , Now If made with stock or strong soup the sauce will be doubly doll clous. If stock or soup Is not at hand use some of the water in which the tongue was boiled. Add ono pint oi the liquid If you use fresh mushrooms , two-thirds of n pint of the latter will make up for the additional liquor , Pour in all the liquid at once and stir till nil bolls. Put in salt and poppot to taste , a teaspoonful Worcester shire sauce , a pinch of sugar , a dash ol celery salt and the mushrooms. If the latter are fresh set the saucepan into ono of boiling water and lot all cook for at least 20 minutes ; If canned , it will bo sufficient to bring all to the boiling point. Pour over the tongue enough to mask It well and put the rest In a gravy limit Servo on a hot platter garnished with a border of small white celery tips and slices of beet. Can bo used for luncheon. Have a sharp carving knife. RECIPE FOR SOAP JELLY. Economical Way of Using Up the Waste Scraps. Take as much soap as will bo re quired and cut It down in shrcda , Put It into a saucepan and Just cover It with hot or cold water. Allow the soap to molt slowly over the flro until It Is quite clear and without lumps. Do not fill the saucepan too full , as soap Is much Inclined to boll ever , The soap may bo put Into a Jar Instead - stead of a saucepan and melted In the oven. Any scraps of soap may be used in this way. It is bettor to make soap jelly fresh each week , as it loses Its strength if kept many days. Remember that the odor and taste of soap will cling very tenaciously tc anything with which It comes In con tact , so that the kntfo and board on which it was cut , also the saucepan ought to bo kept for that purpose only Delineator. Broiled Chicken. To broil a 'chicken It should b < opened down Its back. It is best to remove move the breast bone , or , at least , t ( dlvldo It , if the chicken is small , am to quarter it If the chicken Is of fal : size , always taking care not to cut 01 tear the flesh. The joints of wings thighs and legs should bo broken am their tendons clipped , except the blrdi bo very young , when the joints can b < severed at table. It Is customary , If i broiled chicken bo of fair size , to quarter tor It by cutting across It each wa ; with a knife that is so sharp that tin crisp skin is not torn. The remova of Its bones before broiling a chickei does not Impair Its appearance , nor li tholr absence noticeable , because the ; are taken from the Inside and only tin outside Is visible on the platter. I carving scissors are used , they nmki , a removal of the bones and a soverlm j of the ligaments before cooking neeil | less ; that which is easiest for tin carver makes the speediest serving. Cheese Dainty. Cheese Is being used as a substitute for meats. It Is pre-eminently usefu In making dainties for chance com pany suppers. Toast spread will grated cheese with a dash of paprlk : set In a quick oven is appetizing. A : tempting as any dish Is the "goldoi foam , " served at first-rate cafes Melt one-half pound of rich cheese ii a frying pan and when soft add oiv cupful of thick aweet cream , half i toaBifoonful of salt and a pinch o cayenne. Mix thoroughly , thoi break In quickly six fresh eggs am cover for two minutes. When th whites begin to set remove the covci and boat the mixture well with Jnrgo spoon for a few minutes , llav ready fresh crackers , heated and bill tered , spread the cheese foam quiet ly over them and servo at onco. Salted Nuts. Salted nuts are now so great a ft vorlto that no elaborate dinner woul seem complete without them. As 01 dlnarlly prepared , however , the sal lug of nuts Is qulto a serious task , bu If the cook desires to save time 1 cooking them she may attain th ! snmo result more easily by droppln . them into a kettle of beef fat lar j by preference and letting thorn n main from ten to 15 minutes. Who | done , they must bo drained thorougl , ly before being salted , but they wl bo found to bo just as palatable u ! the nuts that have boon prepared b the far moro laborious process. Cauliflower Salad. Soak a head of cauliflower in col water , break It Into flowerets and coo , ln salted boiling water for 30 minute : Keep it perfectly white ; if It boll too long it will lese Its color. Who done lift It carefully and stand asld to cool. At serving time arrange in a salad bowl , sprinkle with choppa parsley and a tnblespoonful of onlo juice , pour French dressing ever all. French Chef's Chicken. . Stow and strain ono can of tomi toes. Into this put julco of small 01 ion , ono teaspoon glngor , teaspoo 'of salt , and red pepper to taste. Ct up tender chicken , dry with cloth an 'fry ' in hot button When brown nd 'to ' tomatoes and stow until tondo The chicken should only bo brownc In the butter not cooked. Add drij pings when through the trying- HINT FOR THE COOK PROPER PREPARATION OP WINTER - ' . TER VEGETABLES. Judicious Selection of Days on Which to Serve Them Makes for Econ omy and Also Reduces Labor. If the dinner preparations and other household duties nro properly organ ized or planned the common winter vegetables can be cooked as Inexpen sively as canned goods and are far more palatable. Dut when vegetables require long cooking they should bo served on a day when boiled or stewed meats , puddings and other slow dishes arc to bo served , making one flro do for all. Here are some good recipes for winter vegetables : Fresh Carrots and Canned Peas. Se lect eight carrots of uniform small size , scrape , pare and wash. Slice them about a quarter of an inch thick. Lay them in a saucepan with two sprays of parsley , two small onions , half teaspoon of salt , two saltspoons of white popper , a teaspoon of sugar , half pint of hot water , or , better still , of white broth , with teaspoonful of butter. Simmer for five minutes , then set the pan In a moderate oven for over 25 minutes. Remove from the flre and take out carefully the onions and the parsley. Add a cup of canned peas , from which the Juice has been poured and which have been heated in a teaspoon of butter. Setback back on the stove , stir gently for a minute , pour into a hot vegetable dish and sprinkle lightly with chopped parsley. Fried Parsnips. I3oll six medium- sized parsnips at any time when you ore using the flro for other purposes. While still warm peel carefully and lay them aside to cool. When ready to cook the second time cut them in slices , either across or lengthwise , about a third of an Inch thick. Pour over them a little lemon juice and half teaspoon of salt , a little pepper , and , if you like the flavor , a teaspoon of olive oil. Let them stand thus foi half an hour. There arc two ways ol frying them. You can brown them in butter or you can dip them in si batter made of flour , eggs and mill ! and then drop them in boiling lard as you would fritters. The use of the lemon juice prevents that flavoi to which some families object. White Beans Francais. Soak one pint of small white beans over'night Two hours before dinner drain them and put them over a flre In twc quarts of cold water. For seasoning add a tablespoonful of salt , a teaspoon ol white pepper , two small onions cut Ir half , three small branches of parsley and a sprig of bayleaf tied together Add half a pound of salt pork wlHdi has been washed , cover the pan tight ly and cook slowly for two hours Xow , In another saucepan molt twc tablespoons of butter , add one mo dlum onion , chopped , and three table Bpoons of flour. While cooking stii for five minutes. Then pour off the gravy from the beans and add it tc the mixture in the second saucepan Stir and boll two minutes. Remove from the beans the salt pork , herbs and onion halves , adding the beam alone to the sauce. Bring to a bol and serve. Thin Is u popular disl with French peasants. Stuffed Cabbage. Cleanse , seal and boll a large , firm head of cab bage until tender , then scrape out the Inside , leaving enough for a solid wall With the scrapings mix a cup of Hut bieail crumbs , a little salt , popper am celery seed and one small onion ( I liked ) chopped flue. Beat this uj with a tablespoon of warmed buttci and three eggs. Fill the cabbag < with this stuffing , tie around It a strlj of cloth and bake until brown. For "Unpremeditated" Suppers. Chop five ounces of soft cheese lnt < small bits and put It Into u smal saucepan with one egg , a level table spoonful of butter , half a teaspoonfti of salt , a pinch of cayenne , a love teaspoonful of mustard and five table spoonfuls of milk. Cook over boiling water until the cheese Is soft am creamy , then set where it will kee ] hot without cooking for a few minutes Toast five slices of bread and keo ] hot. Poach two eggs for each slice Spread the cheese mixture qulckl ; over each slice of toast and placi over this two eggs on each piece Have n little butter , salt , pepper am mustard rubbed together , put a tin ; bit on each egg and servo at once. A Luncheon Dish. Chop a quarter of a pound of goo < rich cheese Into small bits and rub i smooth with two tablcspoonfuls o butter , the slightly beaten yolks o two eggs and a tablespoonful of mail mustard. Add salt and cayenne to sea son. Spread the mixture over half : dozen slices of hot buttered toast , nni sot in a hut oven for a few minutes Servo at onco. Pumpkin Cakes. Rub two cupfuls of boiled pumpkli through a colander and add to It thro woll-beaten eggs , one tnblespoonful o melted butter , two tablespooufuls a cream , a grating of nutmeg and sal to taste. Mix all well together and stl In just enough flour to hold the h : gredleuts together , about two table spoonfuls. Drop In spoonfuls on a ho griddle , and servo very hot A Frosting Secret. This is an easy and dainty way t make frosting for cake : Purchase 'quarter of a pound of largo chocolat creams at the confectioner's. Pu them in a double boiler and , as the ; , melt , add hot milk , a tablespoonful a .a time , until the mixture is of the rlgh consistency to spread. Delineator. THINGS GOOD TO REMEMBER. Soda Crackers with Raisins and .At- mends Onion In Gravy. Dip any of the crisp soda crackers In milk , but do not permit them to be come too sodden. Brush with beaten egg , sprinkle with sugar and spread upon a platter , on which there is room enough to He singly. Put in the oven , lot them brown slightly , and sprinkle with minced raisins and almonds. Lay two or three together and servo with whipped cream. All white meats gain In flavor from a delicate onion admixture with the gravy. The nlon is to be grated and put over the meat before It has just finished roasting and then blended by basting. In this way one avoids the burnt onion slices , which some times result from other methods , and which have , in a way , caused the ad- dltlon of onion to bo regarded with , disfavor. The bits of tongue and ham which do not look well upon the table should be saved and chopped up to gether for meat pies. Spinach prepared - pared with a butter sauce Is mixed with the fragments just before they are put Into the chopper. A little tomato ketchup Is an improvement. Thothlckening _ should be either grated 'bread or cracker crumbs. The usual pie crust is best , with a little niggard liness in the matter of shortening. An old carpet dyed often looks as good as new. If , therefore you have a carpet which Is badly faded , but .otherwise in good repair , send It to bo dyed , and If you cheese a nice color you will bo delighted when you get It back again. HOUSEHOLD HINTS. Never stir a cake after final beating. Beating motion should always bo last 'used. ' It is said that if a llttlo borax Is put 4n the water It will remove fruit stains tfrom the hands. The rollers of a clothes wringer maybe bo easily and effectively cleaned by rubbing them with a cloth which has 'been dipped in coal oil. In order to bo sure that the cocoanut - nut for pies and candy is perfectly fresh It Is well to buy the whole fruit 'and shred it in the meat chopper. It is said that If an onion is cut into small pieces and placed about a room / , It will absorb many disagreeable odors , Including fresh paint and tur pentine. A few economical housewives have tried grinding their tea leaves like cof fee , and they declare that the result is excellent , only about half the usual quantity being used. Of course , the tea strainer must be as fine as can bo , bought. Dainty Dresser Scarf. When handkerchiefs are cheap buy four embroidered ones with the plain j .hemstitched edge and BOW them all neatly together with a strip of torchon lace Insertion about an Inch and a j half or two Inches In width between each handkerchief and on the edge ' of the one at each end. When this' has been neatly done sew lace , which should match the Insertion used , on both sides and ends a little full. Now make a plain cover to go under this of some delicate color , a pale yellow or pink being especially pretty , and you will have a dresser cover of which you may justly bo proud. If a commode cover be desired to match this , use three handkerchiefs Instead of four to make It shorter and proceed the same as before. Pineapple Honey Is Delicious. If you have been accustomed to throwing away the core and parings from your pineapples , says the De lineator , stop doing this and make the following excellent substitute for honey : Take the cores and parings from the fruit ; cover with cold water , and let them stand over night. In' the morning bring the mixture to u boll , and cook for several minutes ; then strain through a cheesecloth , return - , turn to the flro and boll about ten mln- ' utes longer. Add an equal quantity of sugar , and boll about three mln- I utes. The result should bo a clear , amber-colored sirup. It will prove de licious when served with hot cakes. Cabbage Dumplings. Parboil the leaves of n head of cab bage. Beat or stir two pounds of ground meat , rolled tcat or crackers , one raw egg , half a cup of milk and butter the size of a walnut , seasoning with salt and popper. Place a tablespoonful - spoonful of the mixture in each cabbage - bago leaf , roll up tightly , tlo with a airing and brown nicely in a buttered pan. Place in a kettle and let simmer slowly ono and one-half hours , and when done place dumplings on a plat ter , removing the strings. Add a llttlo flour to remaining liquid r.iu3 servo as gravy. Coffee Creams. Heat ono pint of milk. Beat up the yolks of three eggs and ono white , and add to the hot , not boiling , milk. When It has cooled add two ounces of granulated sugar and enough coffee ! essence to color and flavor It. Put Into | a bowl one-half gill of boiling water , i three quarters ounce of gelatine. Stir j it over the flro until dissolved , then ' strain it into the custard , which should be warm. To Remove Finger Marks. The finger marks so frequently left on painted doors by children or care less maids may be removed by rubbing - . bing with a perfectly clean cloth dipped in a little parafflno. The place | should be afterward /arefully rinsed in cold water and given a final polish j with a clean , soft cloth. There ia no real remedy for finger marks cm light ( wall paper , but sometimes simply rub bing with a clean cloth will help.
