The Penn's Grove record., 1889-06-08
HOUSEHOLD.


"DrSNER-T IME."- rs dinner
time"a The hour depends altogether
upon where one lives, in this age, and
it has depended everywhere upon the
epoch Of the world. In this country,
dinner-time with the great majority Of
people, those who live upon the farms
and in the smaller towns, Is between
twelve and one O'Clock. Their dinner
hour is almost exactly that of princes
and noblemen in shakespeare time.
Many lines in his works prove that all
the world dined, at that epoch, in the
middle Of the day.
But in many Of the larger towns and
cities of this country, and especially in
New England, the ordinary dinner
hour is rather nearer two o'clock than
any other hour. The regulation hour
in Boston is supposed to be two o'clock,
though many business men dine q little
earlier, and many others, including the
more fashionable, do not dine until six.
In New York, Brooklyn, Philadel-
phia and other great cities o still larger
proportion of the people do not dine
until six or afterward; and in Wash
ington the six o'clock dinner is 30 uni
versal that q few years ago q public
man who went from the country, and
who wished to retain his custom of din
ing in the middle of the day, could
find but one restaurant in the city, and
that one not ut all to his mind, where
he could get a dinner at one or two.
In Europe, the dinner-hour, in the
cities and towns, is always late in the
day, for though in many Of the coun-
try districts the common people still eat
their chief meal in the middle Of the
day, the dinner-hour of society never
comes before six. And in england, the
fashionable dinner-hour is eight o'clock
in the evening.
The more artificial and elegant"
life becomes, the later the meal hours
tend to be fixed. The French break
fast-their word dsjeuner means to
break Jast-comes at noon, their din
ner at six or q little later, and their
supper at nine or ten in the evening.
But as they do not all remain in bed
until noon, q slight meal ID needed
early in the morning, and they usually
take their t'coffee" upon rising-a sort
of lunch, with a cup Of coffee with q
roll or o few cakes.
The changes which the French din
ner-hour has undergone prove the ten
dency to make meal-hours later as So
ciety becomes more artificial.
1t is related that in the reign of
Louis XII, in the simple epoch at the
beginning Of the sixteenth century, the
king went to bed at SIX in the evening,
rose at daylight or before II, and dined
at eight o'clock in the morning. But
these hours did not last long. Francis
l., Louis's successor, moved the din
ner-hour along . little. He dined at
ten o'clock in the forenoon and supper
at six.
From the reign of King Henry ~.
to the year 1927, il was the custom at
the French court to dine at eleven
o'clock. At that time II became the
usage to dine at noon, and the supper
hour came at seven in the evening.
Louis XIV, the stgreat monarch"
dined at one o'clock; and this hour re-
manned customary until well into the
eighteenth century, when, with the
elegant people Of the French court,
dinner began to be postponed until two
o'clock, and presently until three. And
the middle classes Of society followed
the fashion ct court.
After the French Revolution the
dinner-honr became still later, coming
at five o'clock and finally ct six. And
'sgood society" in the rest Of the world
has initiated this custom, together with
80 many other French usages.
WATER FnrRR.-Yeu can make abet-
ter and more convenient water filter
than you can buy. Procure . common
earthen flower pot Of suitable size, put
a compact sleeps wool sponge in the
bottom. On this place . layer Of sharp
building sand, mot white sea sand), and
granulatsd charcoal In equal parts.
Over this stretch o fine linen or fan
mel cloth, which may hang over the side
Of the pot. This you see, is easy to
change, and will purity your drinking
water, no matter how muddy it may be.
A vxNruATma SHxLP for cooling
bread, cakes, ETC., Is . very useful ap-
pendags to . family. 1t NJ be easily
made withtwo strips ofwood, each eigh-
teen inches long by two inches square,
and apiece Of wire cloth with one-qtArter
inch meshes, ten inches wide, nailed on
these strips. Place the bread or cake
on these strips rs soon - baked and
taken from the pans, and the air will
pass freely around II. which avoids wet
bottom crusts and soggy sides, which
come from leaning it against the wall.
To CLEAN BOTTLES, glasses, vases,
ETC., cut q raw potato into small pieces
and put them into the bottle with q lit
tie cold water. Shake it thoroughly till
all the stains are off the bottle, then
rinse in cold water. The starch Of the
potato m out better in cold water,
and makes it into suds. This is better
than soap or shot or other nominations.
Especially for infants feeding bottles is
this receipt "a home comfort"
A NOVELTY for the children's table is
made by cutting pie crust in narrow
strips, and winding them aroundsmooth
sticks. Bake them, when they are
done, remove the sticks and fill with
jam or jelly. Very painstaking elder
sisters or mothers may cut small round
piece of the dough the size of the end
Of the stick, bake them and so close the
opening after the jam is put in. Cookey
dough baked in this way, and filled
with chocolate or fruit jelly is very
nice.
A VERY nice way to cook veal-cutlets
is to dip them into q well-beaten egg,
then cover them with fine cracker
crumbs; melt some butter and lard in
the frying-pan cook the outlets slowly
in it; season with pepper and salt, and
serve with currant, catsup, or jelly.
To crystalize oranges and nuts, take
one cup of sugar, n cup Of water, and
the juice of one lemon. Let this boil
until the syrup, when dropped from a
spoon, looks Ike fine white hairs, and
is brittle. Then dip small pieces of
orange into this; lay them On buttered
plates to dry. The whole meats of En-
glish walnuts are very nice ~crystalized
in this way.
THE addition of color in lighting O dim