Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1889-11-23

4nlnSS We 1uiON AWAY 10 luc llllc
of an article in Good Housekeeping"
We are busy people, but we earn more
money and live better than ever before.
Hugo Ziemann, the steward at the
White House. has resigned to return to
Chicago hotel at better salary.
Nut oil is sweet substance used by the
Chinese, rich and poor alike, in about the
same manner and quantity as the Italians
use olive oil.
In French families in New York the
mother takes more pride in her ability to
prepare an appetizing meal than she does
in dress or display.
The oyster packers of the Maryland
peninsula have formed a trust to enforce
the high prices which the present scarcity
of oysters enables them to impose.
The reason why certain French restau-
rants are able to give such good meals at
such reasonable prlce is because it is a
principle with them to allow nothing to go
to waste.
A New York paper which publishes
uses the report that cannibalism has been
discovered among the Indians in Western
Canada, to boom the book.
The London Bread Trust is figuring on
profit of 20 per cent. on the capital in
vested. This is cheerful news in a city
where about one million persons are con-
tinually struggling to get bread enough to
ward off hunger.
Finger-bowls are said to have gone out
of use among the first families of Paris,
because the manner in which they are
made to serve the purpose of toothbrush
as well as wash-basin in the restaurants
has brought them into disrepute.
The French have reason to be proud of
their cooking because it is known and ap-
proved in all parts of the world. A
Frenchman believes that cookery is a sci
ence; no man is born a good cook, he must
acquire the art by study and practice.
In 1869 there were few articles to be
had in canned form, and the price of these
was exceedinly high. No. canned
tomatoes, plentiful to-day at eighty-ive
and ninety cents a dozen, sold then at
81 40 dozen. Corn in two-pound cans,
which has gone begging this season at
fifty to ninety cents dozen, was worth
So so and So rs.
At very elegant New York dinner re-
Gently the cloth was of yellow silk, plated
and punched together in such way that
the orchids and yellow roses used in the
decoration were held upright with
out the aid of vases or jardinieres, and the
places for the guests were designated by
long scarfs of silk tied to the backs of the
chairs and embroidered with their initials.
Soup is really good only when it is
eaten hot. Its warmth is an essential part
of its excellence and prepares the stomach
for the important functions of the diges-
ton of the succeeding and more snbstan-
tial courses. The soup plates should be
hot, and the soup tureen should be heated
before the soup is poured into it. At
truly scientific table the spoons and ladies
ought to be heated.
eve live in an era of cheap food" says
the Grocer; "of better food now than for
merly. 1t comes to the consumer in better
style and condition. Luxuries that only
the rich could afford in 1869 are now so
abundant and cheap that the masses can
use them daily" In accounting for the
difference in prices, the article attributes
the change to the remarkable strides
which have been made in machinery and
transportation during this time.
Apropos of cooking, it is well known
that what is called French bread has come
into general use, not only in restaurants,
but families. 1t may surprise some read
ers to learn that the bread used at the
Cafe Sayarin is made from Hungarian
-four especially imported for the purpose.
This -four is used because the bread made
from it is more compact and makes
better crust. The dough is put in long
baskets lined with sail-cloth; these are
used because the dough can be put in
softer, and it will rise more regularly than
in pan.
The latest achievement IN portable
double-action furniture is the cooking
clock. 1t is made of white wood, stained
stained cherry, and is constructed after the
STYLE of the old-fashioned grandfather's
clock. The lower part of this mighty en-
CINE of domestic economy contains gaso-
line stove, which, when in use, is pulled
out like a drawer from its resting-place.
Below the stove is receptacle for kitchen
ware. while above it is china closet con-
tanning four shelves. Above all this is
perched gasoline vapor tank, which Is
connected with the stove by pipe con-
cealed behind the case.
A few aphorisms from the famous Sayarin
NAV not be amiss. They will serve to
show proper appreciation of good eating
is not inconsistent with good sense. Here
are few of his sayings: The most indis-
pensable qualification of cook is punctu
ality-the same must be said of the guests.
A dinner without cheese is like a pretty
woman with only one eye. The men who
eat hastilv>or get drunk do not know how
to eat or drink. The dinner-table is the
only place where men are not bored dur
ing the first hour-animals feed; man eats;
the man of intellect alone knows how to
eat. Tell me what you eat, and | will tell
you what you are.
Table cloths continue TO grow more
elaborate and expensive, and to be COM
posed OF more costly and at the same time
less serviceable materials. The breakfast
table alone is spread with the snowy
linen" immortalized in song and story,
and traces of the color innovations are
seen even here, for the napkins are fire.
ouently embroidered in some small, deli
cate flower, like forget me-nots or arbutus,
in the natural colors, and the coffee cloth
is usually deliberately wrought in all-oYer
conventional designs, either of white or
pale shades corresponding to the napkins,
and outline patterns in japanese colors are
also used. Lunch cloths are heavily en-
broidered in bright colors, following some
German design in Holbein work, the servi-
cites being ornamented with drawn work
and colored decorations. 1t is at dinner
hour that we revel in brilliance and gorge
business, for the entire dinner cloth is
sometimes of bright silk with cover Of
heavy lace.
Electrical Execution in Practice.