Sacramento daily record-union., 1881-09-24
THE DAlLs GECORD-UNI6N.
THE HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DEC
GRAFTON AND FURNISHING.
The Parlor, Kitchen, store-room, Studio,
Library, Nursery, Sewing room,
Garden and Poultry Yard.

UNrrpY Rooms "A New York CORE
suondent says: In one of the otherwise
commonplace divorce suits tried in this
city few days ago the testimony showed
that the man originally fell in love, not
with the woman herself, but with the in
dentation she had made in bed. He was
staying at the Long Branch summer resi-
dence Of friend. One morning ne got
chance view of bed from which girl had
Just risen. The soft mattress retained the
impression of the fair sleeper's body, and
the pillow still bore the hollow that her
head had made. Perhaps the undis-
turbed condition of the rest of the bed con-
WINGED him that she was not kicker at
night. Anyhow, the neatness of the
couch and apartment raised in him desire
to know the girl, and very soon he married
her. Now, he was a philosopher, though
he didn't make faithful husband,
and his wife was the nice, dainty,
methodical creature that the con.
had indicated. The pair of familiar old
sketches of how a man and woman differ
In the manner of undressing and going to
bed are untruthful. All men do not sling
their clothing into remote corners of the
IOOlfl, anu all NOLuCu w AOS SuOi3o
carefully over chair-backs. | know fash
ionable, we'll trained girls who do not ex-
tend the chair-back treatment to anything
but their dresses, which would be harmed
by mussing, but let all their underclothes
drop around their feet, to be hastily stepped
out of, and left lying where they fall until
morning. Indeed, neatness is by no means
so common among my sex as it ought to
be, and uutidy sleeping rooms are the con-
sequence. These apartments being usually
shut up from the gaze of other men than
fathers, husbands and brothers, we are too
apt to think that the labor of making them
attractive is thrown away. | am glad to
see that the rage for decoration is doing
some good IN this direction.
For THE DYsPEPTIc 1t is necessary to
call particular attention to soup-meat for
the dyspeptic, for | believe, that it
can be made very nutritious for him. By
soup-meat l mean a solid piece of fresh
beef, say three or four pounds, with little
fat in it. This beef should be placed in
warm water, enough to cover it and make
some soup; no vegetables be added to it,
but little pepper, salt and mace. Let it
gently simmer, not taking off the scum, for
about two hours, and then use the liquor
for soup; straining it and adding some tap
ioca, or sago, or vermicelll, or the yolk of
couple of eggs, beaten up in the hot soup
to thicken it. Then, having kept the meat
warm, make savery sauce with it and
have mealy potato ready for it. The po-
tatoes must be very mealy if eaten
whole or mashed. The sauce can be
made in the ordinary way, with
some finely chopped capers, or parsley, or
tomato, or horseradish. Sauce-MeIt a
little butter in a saucepan do not let it
get brown; add some -four and stir in well !;
reserve some liquor from the soup; when
the seasoning, as capers, grated horserad
ish, etc., has been added, stir up with the
liquor into a smooth sauce. The meat, if
it has not been boiled, but only simmered,
will have kept in most of its nutritive
properties, having only parted with its su-
gar, salts, etc., into the soup, and will be
soft and easily digestible. The soup must
not have simmered longer than tive hours.
IF vegetables are preferred to potatoes they
must be chosen carefully. Well steamed
rice can be used, but it must have been
thoroughly well DONE Food and Health.