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The Household

The Household image
Parent Issue
Day
4
Month
May
Year
1883
Copyright
Public Domain
OCR Text

Julienno Soup.- Cut into small strips : equal quantities of turnips, carrots and celery; slightly brown over a slow fire in a little fresh butter. Adel some strips of leek or onion, some lcttuce, sorrol leaves and a small lump of sugar. Boil all these vegetales in your stook over a slow fire for an hour, and just before serving add a tablespoonful of green peas an. two of asparagus heads, both previously boiled in salted water. Pour into soup tureen over cubes of fried bread-crusts. Be sure that no fat remains on the soup. Meringues. - Beat to a stiff froth some whites of eggs; beat into them quickly, with a spoon, powdered sugar in the proportion of one tablespoontul to each egg. With a tablospoon place the mixture in little heaps, about two inches apart, on a sheet of white paper on a nieringue board; have the 'heaps the same size, strew a little sugar over them and put in a moderate oven. When they becomo straw colored and hard to the touch, take out of the oven, scoop out the inside or press it in with a teaspoon. then put in cool oven to dry for half au hour. Fill them with whipped eream ; stick them together two and two. Bread Steaks. - Add a little mük, pepper, salt and spice to an egg and beat well together. Out some slices of bread of even size and shape and fry a ight brown in butter or oil. JJrain on oaper, pile on a dish, and servo with ;omato sauce. Sardine Toast. - Divide some sardines engthwise, reinoving skin, bones and add a little of the oil from the tin a,nd put into the oren between two plates, letting them get quite hot. Take some tliin strips of bread, tho exct length of the sardines, fry them in butter, put half a sardine on each slice, 3prinkle on Cayenne and salt and ? jqueezo of lenion juiee, and serve very bot. lliz a la Tomate. - Boil half a pound i-ice with one very small onion chopped line; vvhen done and nearly dry, stir in bwo tablcspoonfuls of grated cheese, three of nice tomato sauce, one teaspoonful of ohopped parsley, a teaspoonful of weet herbs, a little Cayenne and salt, and a largo tablespoonful of the best fresh butter. Form into a mound, and serve very hot. Pressed Beef. - Boil beef of any kind till the bones fall out ; piek it over carefully, removing all gristle, chop it fine, season with salt and such herbs as taste suggests, press in a pan with a heavy weight. When cold, cut in slices and serve. Lemon Pudding. - Beat the yolks of two eggs light, add two cupfuls of sugar; dissolve four tablespoonfuls of corn starch in a little eold water, stir into it two teacupfuls of boiling water, put in the juice of two lemons, with some of th& grated peel. Mix all together with a teaspoonful of butter. Bake about fifteen minutes. When done spread over the top the beaten whiles of the eggs and brown. Puff Paste. - One pound of flour, one pound of butter one egg ; mix, the flour with a lunip of butter the size of an egg, and the egg to very a stiff paste with cold water ; divide the butter into six equal parts, foll the paste and spread on one part of the butter, dredging it with flour. Repeat until all the butter is rolled in. Soufle De Russe. - Three pints of milk, four eggs, one-half box of gelantine, sweeten and flavor to taste. Boil as custard. As it is taken from the fire stir in tho whites beaten to a stiff froth. Pour into molds, and when cold, eat with creara. Scraped Beef. - ïake a good piece of raw steak, lay it in a meat board, and with a knife scrape into fine bits ; after removing all hard and gristly parts put it into a pan over the fire and let it remain just long enough to become thoroughly heated throujh, sürring it up from the bottom oceasionally ; season with a little salt. This is very nutritious and quito palatable. Marble Spice Cake. - Three-quartcrs of a pound of flour, well dried ; one pound white silgar, one-half pound of butter, whites of fourteen eggs, one tablespoonful of cream tartar mixed with the flour. When the cake is mixed, take out about a teacup of batter and stir into it one teaspoonful of omnanion, one of maco, one of eloves, two of spiee and one of nutmeg. Fill your mold about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture. Then put in another layer of white, and add the dark as before. Repeat this until your batter is used up. This makcs one large cake. Spanish Short Cake. -Take three eggs, half a cup of butter, one cup of sugar, tvvo-thirds of a cup of sweet milk, a little cinnamon, two cups of flour, and one teaspoonful of baking powder ; stir the flour in, do not knead it ; the eggs, butter and sugar shouid be beaten together till very light. Bake in a shallow tin ; when it is done spread a thin frosting over the top ; make this of the ivhite of one egg, a little pulverized sugar and a teaspoonful of cinnamon ; set it in the oven to brown. Chicken Croquettes - Chop the white meat of a cold boiled chicken ver fine. Add a well beaten egg, a spooníul of flour, a little salt and teaeupful of eream, stirred in with the chioken. Let this simmer on the back part of the stove for a few miuutes, stirring it constantly to keep the cream from scorching. When the batter has thickened to about the consistency of custard, pour from the saucepan into a shallow pan or dish to cool, When cold and stiff fashion it in balls or flat cakes, dip in egg batter and in bread or cracker crumbs and fry in hot fat. Fashion Items. A simple and graceful overskirt lias a deep, round apron front that reaches to the foot of underskirt. Several thick, full plaits are laid at each side of the apron, and the back has tvvo full breadths of the material to be Iraped in soft folds. Dress sleeves are ütted veryclosely to the arm; they are high on the shoulder and short at the wrist; linen cuffs are seldoni used, because white cuffs of embroidery are worn outside the sleeve. Some new sash ribbons are very broad, and are partially of plain watered moire, while the other half is covered with fine, brightly colored lengthwise stripes. Others are half of moire, brocaded in tlowers and half of the stripes. Many skirts are trimmed solely with shirring, having clusters of shirrs some two inches wide, alternating with plain spaces as equal with at the botton, and graduated to doublé the width at the upper part of the skirt. The bottom is finished with a flouncc either hemmert or ombroidered. A bow of very wide ribbon, or else a chiffone sash, forras a short pouf behind. Llttle girls' dresses of ïurkey red or blue percale are made with low, square necks and short sleeves, to wear over white guimpes. Blue bows are on the red drcsses and red bows on the blue ones, There are twelva tucks down the front and back of tUe long v.'aists, and embroidered ruines pover the skirt, Thoir white pique dresses are trimmed with open guipure embroidery and shnmp pink bows aro worn with these. Buttons reniain small and inconspicuons, and aro no longer used for show, but morely to do service for fastening the dress; they ai e, however, -very pretty when made of crocheted silk in bail shapo, tn which a star or square is wrought, and these are placed in two rows close togcther down the front. For the first spring dresses for the street, cashmere of the fine qualities that resemble Henrietta cloth is nsed for tke basque and overshirt, or for the . polonaise, while the lower skirt, or rather the flonnces and pleatings that i repi'esent the lower skirt, are of i man silk with blocks of satin upon it, or clse stripes of velvet are upon plaid Ottoman silk. Velvet will bc worn to the latest possible moment, or until the heatcd term shall render it uncomfortable, as it retains, or rather has increased, its hold on popular favor. Yellow in a score of tints, ranging from daffodil and primrose to citrón yellow of a greenish tint, is a color that is now exceedingly fashionable in every sort of dress fabric, bonnet material and farniture, and in house-adorning - in rapery, panelings, portieres, lambrequins and curtains. Lace bonnets in black and creani white, in modifled poko shapes, are among the attractive fancies in new French millinery. Lace pleatings are laid over the brims, which are first covored with colored silk or satin of either bright or pale shades. Flowers matching the hue of the silk foundation are wreathed around tho crown or massed at one side, mingled usually with cascades of the lace. Woodbrovvn, soveral improved shades of terra cotta and crushed strawberry, Presbyterian blue, intense pale, and leaden-looking greens, and porphry,shot with gold, are the leading shades in spring and summer costumes. For young ladies are new exquisito shades of pink and mauve. White holds its own still, ior beautiful as some of the new tints undoubtedly are, nothing in all the range of colors can be made to look moro attractivo and arti.süstic than white with lace adornings. Useful Hints. " -'t will curdle new mifk, henee, in preparing inilk porridge, gravies, etc, the salt should not be added until the dish is prepared. Pies made of canned whortleberries should have an under-crust only; then over the top put strips of puff paste. Too much paste with the berries makes an almost tasteless pie. Every cook knows how long a time it takes, when it can least be spared, to look over one or two quarta of beans. Put the beans in a colander, and all the fine dirt will be shaken out, and the beans that are specked can be picked out with ease and in a very short time. There is nothing that will give such lightness to ginger bread as the use of sour cream; one cup of sour cream, with a teaspoonful of soda tosweeten it, will, with a cup of molasses, a tablespoonful of ginger, and flour enough for a stiff batter, make an excellent breakf ast cake. This is best when warm, but it is good when cold also. A danger to be avoided in making bread is that of using too much yeast. JLhis is particularly the case wüen yeastcakes are used; the dry hard squares look so incapable of raising a pan of dough. These cakes should always be dissolved in a littlc warm water, and then be strained through a muslin cloth; this is likely to prevent the almost bitter flavorthat they sometimos give to bread.

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Subjects
Old News
Ann Arbor Democrat