New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-10-19

trimmed free from int great many housekeeD0s
hesitate on economic grounds to trim lamb OF mutSos
chop properly under probsbly the Illusion thas
certain amount Of this fat may be made palstabe THIS
Is . mistake: lamb and mutton chops should both b
thoroughly trimmed and the fat consigned IN the sosp
fat kettle Such trimmed chops look very small ao4
not as economical choice ct the market e. N
Same number Of pounds OF beef because there u fas
moro fat In proportion to the lean In Lamb ana NUT
ton than In beef, and certain amount Of beef ~
Is properly eaten with the lean. Women who VIZ
not hesitate to allow good meat and vegetables TO b
thrown out because they have been served once Arc
usually the persons who refuse from economic groune
to trim chops "win ye have all the grease taken
of'' once asked an old cook who was Swimming tho
soup pot under indignant protest WELL thin. al
the goodness Of the soups gone for me- she ma
taste for greasy soup. IT, like the Esquimaux, you
have acquired taste for mutton taow you may leave
your chops unt1mmed hshtrimmed; only remem-
Der 1t is not the civilized method Of serving them
After trimming each chop dainty before
broing It and busting IL with nOur. Put Is many -
the brotler will hold clear fire. holding them
very near the fire first side then on the other
for few moments TO the surface OF the meas
and seal the Juice. II the chops have been properly
trimmed and the hampers Of the stove are open there
will be little or no smoke from dripping fat. mo
moment drop Of fat falls lift MP the broiler deity
and in an instant the smoke viii SO OF through To
damper. After soaring the meat on both sides dow
it up further the fire and let chops cook nrss
on sde then on the other. till they are dencaeo
brown without the suspicion OF burning.
The incest foundation for tarragon sauce or any
other white sauce with meat is French Bechamel
sauce. To make this put pint Of white stock
m saucepan. The water in which chicken
or veal has been cooked will do for this pur-
pose. Add to the stock half slice Of carrot
half Dtte onion, FIVE peppercorns, bit Of
mace and, last Of ALL q large tablespoonful Of butter
and an one OF -four mixed together Let this
sauce simmer for half an hour. This part OF the
preparation Is nothing more than white sauce, and
can be made any time and kept on hand In the 70
friceratOr. cup Of cream makes 1t Bee hamel
and the addition Of handful Of tarragon leaves
which have been tossed in hot butter for Few
moments, makes tarragon sauce. As soon - tho
sauce boils up once, after adding the cream, 10 u
ready to serve Pour It around the chops. which
should be arranged overlapping each other In circle
On platter.
vase. In form Of a swan OF creamy white
porcelain filled with flowers and surrounded by fowes
| Is sometimes arranged in place Of tan vase on tho
mirrored plateau used In the centre Of the dinner
| table
Flat gsrlands Of crushed and other flowers
are used to necklaces which surround the throat
| In dog-collar fashion and tied a, the back
Panses white brile roses. crimson Jacq emnots. or
| Marechal Neils are skilfuy initiated for this
purpose that they seem like natural flowers.
| novelty in household utensils Is French coffee
pot or coffee biggin,7 coming from Japan. 10 Is
made Of pretty blue and Dwarf porcelain and Is sur
mounted by percOlater OF silver bronze ornamented
with almond flowers wild swans, other decorative
designs. Nothing prevents such a coffee pot from
being al that could be desired. but the price. They
cost $6 each. plain coffee pot OF Dwarf ware can 90
bought for rs cents Even with the addition Oh tne
artistcally designed silver bronze top "Prench'
| coffee pot in this ware ought not 70 cost so much.
| 81 hrop is hut
| where labor is cheap
| The newest table glass Is pc, SEED and engraved
with gliding, sunk into the pattern. which Is usually
in some French Renaissance design showing scroll ana
festoon work. In marked contrast to this elaborate
| glass designed expressly for the American market,'
is the severely plain. fine. thin comparatively mex
| pensive glass, which is always refined choice.
| Among the daintiest things which have been i'm
ported this season are the lirtle metal boxes for
bon and other trifes decorated In enanels oy
Vienna workmen In the classic designs Of old Vienna
I porcelains. There are only few workmen LETT IN
Vienna who do this enamel work. The art is handed
down there from father in certain families who
make enamelng their craft and do their work chiefly
10 order. 1t is not strange therefore, that tiny
bonboniere this enamel valued in this country 81
from $50 to SO.
The new sevres porceains are modelled largely IN
classic forms. There is now less tendency to roroco
|
Tiny vases In solid royal blue, or Dubarry rose or
appegren decorated with gold and in oviform shape.
are sought after as excellent color pieces. In delicate
| Louis XVI rooms. The most beautiful work In pafe
sur pate that done by Taxtile Doaf, at the sevres
factories This work Is considered superior TO the
work Of Solon at Mnton in dencacy OF moulding ana
| in the exquisite By which paste Is laid upon
PASTE leaving the figures Of the medallons raised en-
Camieau.'
trrnvr fha
| ence between furniture a brocatciIe. The
damask is comparatively light goods woven oy Inc
jacquard loom Like silk brocade while brocatelle Is
a heavier goods woven by tile old overshot method in
vogue before the jacquard loom was invented The
name Of furniture brocade' is applied TO the heaviest
richest qualities OF furniture damask.
There is something depraved about shoestrings thai
causes them to unite at the most lnopportune times
Patent holders for the shoestrinCs not always ef
fectual The best method Of keeping them tied Ii TO
tie them first In lOnglooped bowknot and then
pick up the loops and tie firmly second Knot with tho
loops. Under ordinary conditions this knot will out
last the days walking and may be easily united when
necessary.
There have been some people who have been unhinl
enough to express the opinion Of citron preserves
that the aged coored did Of the alphabet, that
WAS going through great deal To get very little
No one who has thoroughly tested Miss Leses recipe
for this preserve however will remain long Of such
an opinion.
Peel core and slice into pieces about an inch square
| enough citron melons to make six pounds IL yoe
have time and patience the citrOn will look prctiP
it is cut In fancy star and other ornamental shapes
with French cutters. Put the ctrOn first In boiling
water and boil 1t till 1t looks clear and Is tender
| enough 10 be pierced with broom twig. Drain ID
now and put It In broad pan and cover 1t with cold
water: let Il remain till the next morning. In the
morning boil a quarter Of o pound of green ginger
root 10 pints of spring water III yOu get III
till the water is thoroughly favored with it, Weigh
six pounds Of the very granulatcd sugar add
the ginger water TO IT, and when the sugar Is melted
the yellow peel Of four large lemons Let this syrup
to the boiling point slowly and let boil steadily
when any rises skim 1t on. Continue TO bot
and skim the syrup till it Is and then add