Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1883-04-27
THE HOUSEHOLD.

invites visitors to stay in the house
she should appoint the time of their
stay at the time she invites them.
! " here the time Is not specified, 10
visit should be prolonged beyond one
week. unless among relations and
very intimate friends.
The guest-chanlber should be in
readiness on the arrival of visitor.
, and bureau drawers, wardrobes or
! closets left empty for use. Writing
! materials should be in the room, and
if the weather is cold. the chamber
! should be comfortably heated.
! Towels must be supplied in abun-
/ dance. and fresh piece of soap for
the toilet
Visitors should conform to the
habits of the house. and try to be
! punctual at all the meals. More H.
/ cense is given for tardiness at break
fast and luncheon than at dinner.
No invitations should be accepted
by the visitor without first consulting
the hostess, as the rule is that persons
bold themselves at the disposal of
those whose guests they are.
Jh" visitors must not make unneces-
sary demands upon .he services of
the domeStics;" sending them out
on crrauds, on ringing the chamber
bell frequently for attendance.
! During the morning hours visitors
amuse themselves. unless plans are
mad" for them. Hostess and guest
should not expect too much of each
/ others company
The trnest hospitality is that which
places the gne&t most at his ease, and
affords him the greatest opportunity
for enjoyment. The surest way to
make "a guess happy is not 20 impose
upon hlm what may be to him labori-
ouS in the pursuit of amusement.
Wrli-bred persons are not given to
criticlslng those whose hospitalities
they have accepted; either their
households, their manner of living.
or anything that concern them.
III anything goes wrong during the
stay, the visitor should not seem to
see it, and never speak of it after
wards. Even though you meet one
who is dlsagreeable to you while un-
der the roof. you are bound to be
civil. y person of tact can always
keep persons at distance without
being rude in any way.
CHICKEN AND OYSTER SoUp.-Cut ND
a chicken and put it on to boil with
three quarts of water; cut up small
onion, fry it in little butter and add
to it the sonp with little parsley.
After the chicken has been boiled to
shreds, skim the soup we'll, strain it.
and return it to the pot. Put three
pints of oysters with their liquor on
to boils the moment they begin to
simmer pour the broth through col
ander into the soup. and let the oys-
ters remain in the colander. Put a
tablespoonful of butter into the
saucepan, let it begin to boil, then
add tablespoonful of flour; stir
them well together; add the chicken
and oyster broth. season with cayenne
pepper and salt; let them boil up
once, add the oysters and serve i'm
me,liately.
SrEwED SHRIMrs.- quart of
peeled shrimps, one cupful of milk,
piece of butter the size of an egg,
black pepper, little salt, and very lit
tie nutmeg. Put all these ingredients
into a saucepan, and set the pan
where it may heat gradually until
scalding hot If allowed to boil it
will be spoiled. Just before remov-
ing from the fire, stir in two we'll
beaten eggs and glass of white
wine.
DRIED BEEF-Heat milk and water
tabout half of each) and thicken with
a beaten egg and little flour; when
boiling add the beef. which should be
sliced as thin as possible, and i'm
mediately remove from the fire, as
the less it is cooked the better. If
the beef is very salty it will need
freshening in little hot water before
going in the gravy. but if not very
salty 1t will season just right without
freshening
RICE PUDDIxG WITHOUT EGGs.-Two
quarts of milk, half teacup of rice,
a little less than a teacup of sugar,
the same quantity Of raisins, tea
spoonful Of cinnamon or allspice:
wash the rice and put it with the
other ingredients into the milk; bake
rather slowly from two to three hours;
stir two or three times the first hour
of baking. If properly done the
pudding is delicious
delicious AND GENUINE BosToN
BRowN BREAD.-One and half CUPS
OF yellow meal, one cup of rye -four,
one cup OF graham flour, one cup of
New Orleans molasses, two full tea
spocnfuls of baking powder and a
little salt. Mix all to consistency of
a thick batter with either milk or
water, pour into buttered mold or
TIN pall, and steam in boiling water
for four hours.
Linen garments which have become
yellow from time may be whitened bv
beng bathed in lather made of
milk and pure white soap, pound of
the latter to a gallon of the former.
After the boiling process the linen
should be twice rinsed, little blue
being added to the last water.
COTTAGE .PUDDING.--Beat two eggs
very light, add half cup of sweet
milk. one tablespoonful of butter.
! one cup OF sugar. one teaspoonful of
baking powder. and one pint of flour:
flavor with spice or lemon; bake for
half All hour. Serve with a sauce
made thus: Let the yellow peel of a
lemon boil for fifteen minutes in a
half goblet of water: when cool
thicken this with tablespoonful OF
! cornstarch or arrowroot, which you
have first rubbed smooth in a CUP of
sweet milk; then put it back on the
I stove. add lump of butter; do not
let the sauce boil, but let it heat
gradually to the boiling point; lust
b'for" serving add any tlavoring You
choose; little wine is a pleasing ad-
! dition.