New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-11-09

be liable to strike the chIds head against the hard
metal. Such accident would be smost certain with
the dim, uncertain light kept burning In the nursery
and when the tired nurse Is roussd suddenly perhaps
to Lift the child from the crib. An American mother
can reach over and baby without rising wheo
the side Of It's crib Is down.
Mrs c. A. w. makes the following kindly sug.
gcston In regard to hot water bags, that they b
not too hot serious cases Of burns, have some
times occurred from use OF one Of these baSs.s
This is only Of the hot water bag which Is not
isolated from contact by cover OF flannel No such
danger could arise from Of bag covered vita
flannel. unless the had worn of and portions a
the surface Of the rubber came In contact with ths
flesh. Rubber is perfect a conductor that not only
| would boiling water produce q bad burn where ths
rubber touched the skin, but in the Of icebas
not perfectly covered with cotton IL should BE- 80
surface of the flesh might become seriously frosted
This in way does away with the usefulness Of .
howater bag icebag, but only goes to show how
careful and wise nurses must be even In tho use a
simple remedies.
The new S O'Clock teacoths are msrvels Of Ans
ncedlework. some very dainty ones Of fine linen ass
bordered with edge OF Fayal work and c0mplctel
by an insertion Of the embroidery about two
inches from this edge Still ether cloths arc finishes
with wide, medieval borders of German spschteI-
work. the ancient cutwork. which Is the Ink betwecA
an embroidery and modern lace. The nnest Of this
|
embroidery outlining the pattern. The new tea-
cloths Of Dutch linen partly beached and finished
with border and Insertion Of gupuge lace, With
= garland Of embroidery In flower scroll pattern
wreating the cloth. This embroidery is done chiefly
with colored linen losses, in pale gold color, with
touch of japanese gold thread, which may be washed
and will not tarnlsh.
Is fancy this 10 hemsttch these medieval
patterned linens with gold thread old Gothic napkins
and hangings were worked and there patterns
of needeworx used which are purely Gothic In design
suggest the days Of the Old fauteu with Its
hanging dorse
The tidy which has long been detested OF man,
| though beloved Of woman is finally driven out d
use II use had after Macassar oil abandoned
In place of tidy scarf knotted at one side Of tho
chair In careless, apologize way a cluster OF
ribbons Is sometimes used but either Is In doubtful
| taste.
The game laws brought quail into market last week
and the stalls now strung with plump little Birds
though there is danger Of the price becoming low
unless sudden deep Wall should drive poor little
Bob White" out of his comfortable woodland shelters
toward the haunts Of men in his search for food.
plump quail we'll broiled roasted very delicious
| bird. The English do not keep quail or any
white-heshed bird hanging than twenty
four hours, about the time chicken TIL the
risor OF the muscles has relaxed. Epicures who be-
ueve they know do not always agree in this natter
TO roast quail, draw 1t carefully, and either lard
Its bieost with tiny lar!oous lay thin slice Of
larding pork its breast, tying with cord
Lay the bird It's back in drippngpan and put in
hot oven. Have little butter melted In a bowl when
the quail has been roasting ten minutes basic 1t with
this butter and continue to do so every ten minutes
till 1t Is done it ought not Lake twenty five
minutes and may be done In less time, but it should
not be served like a bird whose flesh is dark
1t can be served with English bread sauce, which,
While it has little flavor Of its own. brings out the
flavor Of the game; it be laid on a slice Of
Toast.
broled quail is always served On toast. Split
down the back the birds Which to be cooked in
this way, and wipe them we'll IL is always necessary
to examine carefully any bird bought In market
II there any stray shots driven into It's flesh After
wipng each rub it With butter and dedge it very
| lightly with flour Have clear, steady fire, not
too hot. Hold the birds the fire for few
moments then turn them being very careful that
they not snged then draw them further from the
fire, the gridron. and allow them to broil slowly
with the flesh side down till well done and Drowned.
Then them and brown them while the other
side. 1t will take about ten minutes to cook quail
| through. Serve 1T with maitre d'hotel butter on
toast you wish simply serve it with sweet butter
| on toast and slight gari,ish Of parsley.
| There is nondescript dish which is composed al
eggs, milk and bread crumbs, which is dgnifed with
the of bread pudding and which Is frequently
seen OH American tables. II is ordinarily savy
mixture, and Is usually partken of by the entire fam
| lily in despairlng sort Of way. as a necessary and
dreaded sacrifice TO the god Of economy. There arc
bread crumbs, and they must be used up the house
keeper reflects and she nwardly hopes they will not
accumulate fast again she proceeds to spoil what
wouM have made good custard BY adding the bread
TO it, In most families The bread crumbs are not dis
posed of Systematically each week they should be.
They are left without drying to accumulate and
| mould before they thought Of. Each week ths
bread crock should be scalded wiped ont and dried,
and II the family use homemade bread. which is more
moist than bakers bread and liable mould this
should be done twice week At this time every BIT
of stray bread bread from previous baking should
put dripping pans in one even layer. and set In
the heating closet which is attached TO every hrstclass
range In twenty four hours this bread will be per-
fectly dry and can be rolled and sIftcd. Keep tis
crumbs in wooden boxes. the fine sfted crumbs in
box and a few crumbs such ordinarily would
not 90 through the sieve after the bread Is well rolled
in another The crumbs useful 10 fry and
use as raspngs.r The fine crumbs nice for bread
ing lamb croquetes. any article for frying.
The dried sed crumbs also make delicious pudding.
and are nice 10 eat as rusk crumbs in milk.
Measure ont pint of the sifred crumbs and allow
them TO soak In quart of sweet milk, which has
been scaded and poured them. till the milk is
thoroughly cool Then add the y0lks OF four eggs
beaten into a cup Of cold milk, piece Of butter Tire
size Of egg, the grated rind Of lemon or some nut
meg and brandy, and cup of sugar. This Pudding
should be baked in AN earthen dish set I'm pan Of
hot water When ii is firm in the centre 1t Is DONE
Remove II from the oven and spread over 1t whiia
hot layer Of red currant Of crabappe Jelly ana
when it is cold make merngue OF the whites OF the
four eggs, cup Of powdered snear and the Juice OF
lemon Spread this merngue the pudding. and
bake II in moderately ed oven for twenty mnuts&
serve 1t cold with whipped cream.
DrpSd rhi and
of the large amount Of stupid figures masque aiding
in the d fferent shop under the OF Dresden IL u
well 10 remember hat these little porcelans cSinos
be bought for a song II they nave genuine merit.
There are few grotesque igunes Of very dimnntivs
size made by Dresden factory that sell in this city
at 50, but any bgurine Of fine quality costs az
least go figure gloup nine inches nigh ranges
In value from $40 upward. The figures In antique
court dress with huge farthng les and such buresqus
piece, as the court tailor going 70 war armed with