New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-29
black feather tips at the back and q narrow brown
fur trimming around the edge.


Whenever there is very high polish on wcollen
goods II is well to distrst them. They have
probably been finished by pressing them over nos
rollers or caenders and drop of water VIII remove
the finish and leave spot. In order TO
make such goods OF value they must DO
sponged. Indeed there few wooilen goods thai
not improved by the process of sponging before
they made up professional sponger seldom
charges in the smaller cities than four or I'VE
cents yard for this work. In large metropolis
like NewYork the price NAV b. something more II
you cannot get spongng done I'm any other way, you
do IL yourself Lay the cloth, yard after yard.
a board and go It with sponge. dipped in roh
water, till 1t is thoroughly and evenly wet through
out; II need not be drenched. Lay 1t In sheet. Tive
sheets may be necessary II II Is very long piece u
cloth. Fold il in the fold Of the goods as u came from
the shop but lay a smooth piece Of the sheet between
the folds. Begin 10 roll II at the end and roll IL up
evenly and firmly in the sheet until the cloth Is all
rolled up Let II remain over night. In the morning
press ID on the wrong side with moderately hot iron
until IL is perfectly smooth and nearly dry. Then
hang it on q clothes horse until 1t is thoroughly
dry.
There Is one variety or housekeeping which deserves
especial condemnation-the thoroughly In that the
mistress OF it pndes herself particularly on having
solved all her difficulties. This variety Of
house eepng, which consists OF the OF makeshifts
of every kind and description, and especially Of make
shifts In food has to The uniniated the appearance
Of the genuine thing. one will often hear young
enthusiast describe how easily Mrs. A. manages. she
buys canned s0fps and canned cooked meats ana
canned Vegetables, and strves up at comparatively
slight expense meal which has all the appearance OF
an elegantly cooked repagr fer meals and everything
she buys are ready made. She has abundance OF
leisure TO gossip with fer friends 10 belong to this and
at sewing circle and church society. Such observers
fall to note the Sallow faces and general want OF VI
tality that all the family exhibit who have been
Ms hQr.p
complains that one IN the house has any appetite
and no doubt she in her otherly anxiety undertakes
to stimulate their appettes Uy the Of tonics OF
various kinds She does not realize that nothing Ia
monOt0nOus than diet Of canned food IL Is NOT
unlikely also that her family is suffering from that
most subtle or all poisons, produced by the free
adueration of tin with lead, from the effects Of TIN
poison itself. A dinner OF canTSd food taken occa
sionally m cases OF emergency may be well enough,
though il to be regretted at canned food packers
persist In the use of lin place OF glass. There Is
no special reason why canned foods should not DO
served In glass, in the same way as beer Is served
and the bottles made returnabe so that they should
not add appreclaby TO the cost Of the article they
are saved Providing the bottles are properly washed
and new rubbers used they good for twenty can
nngs as they are for one Tin cans on the contrary
must he thrown away.
But aside from fhe matter Of packing. all this
canned material becomes very dresome after long use
IL
we'll than one can keep house with makeshlft chairs
and tables made of drygoois boxes. IL requires
variety of fresh food keep the appetite from nags'
and dt THIS i S0e @%i Of Fl however excellent may
I'm ITSELF tries the Paiate ana an te .OS g, the
change which the appeute demands. There Is no
royai road to housekeeping. Although IN the l@ss
saTe been Ss iatfodac Ii lie household amos.
count fingers those which have pen 9,aS Us
called upon TO do without Offering instead substitute
for it. These have not really s S becanse The
requirements of the househeeper OF the pI'e ranneS
proportOnay greater And excellent t6a tSeS Wee
never Intended to take The place of fresh food Wnen
fresh food can De obtained
Rolled turkey is a favorite English dish select
tender hen turkey one weighing from hve 10 seven
pounds is the best for this purpose slnge H. remo'o
the oil bag and draw II for roasting but 90 not sum
| e. Law IL on its breast in soupkette, IN odnhs
! water enough T. barely cover II. Let II boil slowly
and carefully skimmng OF the fat several times RON
! the ton II should boil til Il is thoroughly tender
This will take from and half to two hours. acooru
ing 10 the ,ize of the bird At this season of the year
boiled turkey is usually served with oyster sanoe re
mare a mint Of Allemande by melting two taole
| snoonfuIs OF butter and thckenng with thne
! tablespoonfus Of -four. Mosten with pint OF 'ne
| Honor in which the turkey IS boiled Add the
| volks Of three eggs very carefully, first pour
| ing a very little Of the hot liquid over tho
| eggs and beating them into IL by degrees ino
sauce must not boil after the eggs are added Out 'ne
Juice OF half lemon and teaspooniul OF ou''er muse
he stirred into IT, with a little salt ana pepper 10
season H. To keep the Alemande sauce not "hiic
preparing the oysters set II in kettle OF not water
al the back of the stove but must not COOK OF 'ns
eggs will curdle. select eighteen oysters TOT your
sauce Put them with their liquid in saucepan oVa
the lire TO cook adding tablespoonful oil tue Ou''er'
When they have cooked three minutes alter tey oes
IN simmer turn off about half the liquid around them
and add them To the Allemande sauce. mlnghng the
two together, but being careful not 10 eS 1e l 9vn
oyster sauce The quor In which the turkey hss peen
boiled should be poured IN e'G b time aT sny surplus
fat witch has not been skinned on while the turkey
boiling Oil sd wi rs to ~ ' sSup Tor turkey fat an
chicken fat too strong for any culinary use Cnlcken
ha t Is dressing Or i used in the same way olive al
Boiled turkey should always De seeoHpshe1 w.a a.
nm egg sauce sometimes accompanies boiled tarkey'
Boiled turkey s3@e In s sesysS te sea
caulifower in half, carrot sliced ana SIX small
onions boiled are arrange o emsnde sanes served
NTH VIII Il little Of each gaTnsh is served with tho
turkey and spoonful Of the sauce to each guest.
II Is on housecleaning days, not on washing days.
that washing preparations OF all kinds are especially
valuable Every good housekecper should welcome
any continuance that assists in removing the dirt and
purfying the crevces and cracks Of dwelling house
from the impurities and germs Of disease that may
Turk I'm any house long occupied. Abundance Of soda
and hot water Of the best cleaning mixtures
! An addition of ammonia to water used In cleaning
| metal glass or marble lie great help, and nothing
is better 10 clean out an old iron sink and corners
~ tbe kitchen than turpentine and water. What 10
needed Is not that place shall merely look clean, but
mat something shall be used that VIII purify IT, SO
| ,hat n snail be 10 extent scientifically clean.
Tbs means that il shall be purified from microscopic
germs as far possible, which simple soap ana watsr
All NOT reach, OF powerful cleaning fluids
cannot be used paint, or where they VIII destroy
90. or fahrc hut they not often needed In such
UD Tces They are admirable bare floors for clean.
ng around plumbing, in cellars ana IN All the OUT Oh
T i}RrfRertant than mere soap and water Of medium
dlslhsc,a The inside OF bedsteads and slats shouts
teuP.na ont with one Of these powerful cleansing
DDrensrations at least once year and fresh Pre-.
-, s,raylng Insects put In the crevices OF tho