Morris tribune., 1882-09-21
HOME AND HOUSEHOLD.
The Lunch Table.


If q lady chooses to give more formal
lunch and to have it served Ia Russo, the first
entreo-let US say chops and green peas-is
handed by the waiter, commencing with the
lady who sits on the right hand of the master
of the house. This is followed by vegetables
Plates being renewed, q salad aud some cold
ham can be passed. The sherry is poured by
tho waiter, or caret is offered. II champagne
is served at lunch, it is handed immediately
after the first dish has been served and claret
and sherry are not offered unless asked for.
After the salad fresh plate with dessert
spoon and small fork upon 1t is placed before
every person previous to pu tting the ice
cream, pie, or pudding before the hostess, who
cuts it and puts portion on ca CHI plate. After
these dalaties have been discussed, glass
plate, serviette, and fnger-bowl are placed be-
fore each guest for fruit. The servant takes
the plate from his mistress after she has filled
1t and hands it to the lady of first consideration
and so on. When only members of the family
are present at luncheon the mistress of the
house is helped first
Fruit tarts, pudding, sweet omelette, jellies,
blanc mango, and ice cream are all proper
dessert for luncheon; ALSO luncheon cake or
the palmer sorts Of loaf cake.
1t is well, in all hous eholds, if possible, for
the children to breakfast and lunch with their
parents. The teaching of table manners can
not begin too early. But children should never
be allowed to trouble guests. If they are not
old enough to behave we'll at table, guests
should never be invited to the meals at which
the children must come. 1t is very trying to
parents, guests, children aud servants. When
lunche on is to be regarded as an agreeable So
cial repast, when guests are to be expected,
then the children should dine elsewhere. No
young mother succeeds better than she who
h as nursery dining room, where, under her
own eye, her darlings arc properly fed. It ia
not SO much trouble either, as you would
think.
Table mats are no longer used in stylish
houses, either at luncheon or at dinner The
waiter should have coarse towel outside and
wash each dish before he puts it On the table
Menu cards are never used at luncheon. Salt
cellars aud small water carafes are in very
good taste placed up and down the luncheon
table.
A Novel Shopping Bag.
A shopping bag of novel design exhibited in
an art room this week was much admired. The
bottom of the bag was Of drab Aida canvas; it
was not exa city square, but an inch or two
longer than it was wide. There was no seam
at the bottom, but on the sides where it was
joined, narrow pleating of scarlet satin was
inserted. The top of the bag was of scarlet
satin also, and it was drawn together with satin
ribbon of the same color. A stem of scarlet
flowers was embroidered on one side of tho
canvas. Another bag was made OF the linen
crocheted in an OPEN work pattern, stiffened
with white glue; lined with blue silk, and left
open at the top and not drawn together but
had crocheted handles. This is handsome to
hang on the wall or to carry in the hand.
Good Craps Catsup.
Cut out this recipe for grape catsup aud try
it when your grapes ripen. ANY variety will
make the catsup, and it will be nice, but the
Catawba or tart grape are preferred to the
Concord or Delaware: Lot five pInts of grapes
simmer till they are 80 soft that you can rub
all but the seeds through colander with ease.
After this is done add two pints of brown
sugar, ono pint Of vinegar, two tablespoonfuls
each of allspice, cloves and cinnamon, one
teaspoonful and half of mace, one of SALT
and a teaspoonful of red pepper. Put them all
in q porcelain kettle, let them boil slowly till
they are as thick as you like catsup to be. The
grapes must first be picked from the stems,
and be washed thoroughly, or they will be
gritty, and the catsup be spoiled.
Kitchen Keramics.
It is we'll for the inexperienced pickle-maker
to be told that there is just as great difference
in green tomatoes as there is in anything else.
To insure crisp and fne-havored green tomato
pickles, it Is necessary to start with fine
grained, firm tonia oes, and the half-grown
ones are best They are not so juicy, aud the
slices look and are really more compact They
be noted in p1ckle-making is that in order to
have good cucumber pickles that will keep
we'll, they must be fresh when you begin the
picking process. If kept for twoior three
days, they become soft and it is almost impos-
sible to succeed with them.
Marmalade made of the common Siberian
crab apple is not to be despised, and for the
children's lunch or for tea with good bread
and butter is looked upon as a luxury. Stew
the apples, skins and all, till they are very
soft; mash them, adding light brown sugar to
your taste. This may be put up in cans or in
little earthen jars and sealed Tor winter use.
Marmalade may also be made of nice peach
parings, with now aud then half peach left
in. This latter dish is not recommended ex-
cept when fruit is scarce and you feel like
making the most of every part of it
tasteful way to arrange the narrow curtain
at each side Of hail door il to make them of
muslin or of lace; gather them al the top and
bottom; have the muslin full About mid
way between the top and the bottom tie a rib
bon around the muslin, make pretty bow
and let it come next to the glass. Tie the rib
bon so close that the muslin will be drawn in
at the center; letthe muslin hang loosely and
gracefully, not in stiff folds II there are no
other windows IN the hall, plenty of light will
be admitted by this arrangement Dotted mus
lin is preferred to plain.
Lamb chops are excellent cooked in this
way: Put them in q frying-pan, with very
little water, SO little that it will boil away by
the time the meat is tender; then put in Jumps
of butter with the meat, and let it brown slow
ly; there will be brown, crisp surface, with q
fine flavor Serve for breakfast with potatoes
cooked thus: Choose small ones aud let them
boil till they are tender; drain off the water,
and pour over them, while etill in the kettle.
at least one teacupful of cream; mash them
smooth in this.
& tits sometimes hard to know just what to put
at the windows in basement dining room;
sl,ntias mako the rnnn tn dairy and much