New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-06-28


milk and let 1t boil ten minutes stirring continually
Ahs sauce may be used for anything in the way Of
Vegetables or fish. When served with fresh Goldfish
add two hardboied eggs. chopped nne
There are seven thlngs,s says an old adagc
against lee OF mutton being perfect. The mutton
must De good; 1t must have been kept good time
" must DC cooked by a good cook. who must be in
soou temper you must have good luck; and. sew
enUniy' you must have good appetite At this
season OF the year mutton is virtually ont Of the
n"rheb Deihg succeeded by the sucoulent lamb This
Is the height Of the season of spring lamb Properly
cooheo there Is no delicious meat vet the very
S"sseSuon brings up visions of dry favorless food
served with or without accompaniment Of acid or
oVers"eet mint sauce. All the seven requirements
ior perfect dish of mutton follow as matter Of
course with roast lamb except that il should not be
NePV good time. Like veal and all young meat IL
only requires TO be hung short time as IL is already
'ehder' Procure medium-size leg OF lamb for
roasting, or If you prefer 1t. rack Of ribs from the
fore-quarter though 1t is more expensive and no
better Wipe of the roast thoroughly II IL is leg
!. VIII oe enveloped in a cau or leaf fat. DO not
tnrow THIS away as some ignorant cooks do. Season
inc leg with little pepper and sufficient SALT enveIop
IL In the cau fat again. ana lay 1t o. a meat rack in
tne onpping-pan, shaking little -four in the pan
"heh IL is put In The oven should be very hot when
1t is first put in After the first ten minutes the heat
may be moderated Half pint of hot water should
In ten minutes II should be basted with this water
which will be enriched by drippines from the lamb
Let hve-pound leg roast about one bour from the
oeslnhine. Remove the caul after taking the meat
from the oven, and lay the lamb on a hot platter
ohim the fat from the gravy in the bottom OF the
ulippihsp pan add water thicken it with -four. and
SCI IL one side to be used the next day. when the
'dio Is served as stew. Serve the lamb with mint
sauce This is prepared as follows:
select bunch Of tender, young mint old mint is in
ogestloe and unwhOlesome Strip the leaves from the
stems ana mince up enough to make three heaped
tablespoonful The best way TO mnce Is TO Law the
leaves in pile choppne board and chop them with
an Ordinary keen-edged cook's-knfe. French
Oil their chopping in this way on board our chopping
BOARD and chopping knife being comparatively
known in Frame, Mix the three tablespoonful Of
mint with two Of granulated sugar and allow them to
remain together ten to twenty minutes then pour
over them half cup of scaldng hot vinegar Let the
sauce cool and when it is ice-cod it with the
lamb. Some cooks dilute the vinegar with one half
clear stock. This is somewhat matter Of taste Serve
abundance Of fish, peas other spring vegetables
with the lamb
An Improvement in silver teapos which from
England recognizes the we'll known fact that the sweet
est tea is made in the oldfashicned earhen teapot
But the oMfashoned teapot is too homely TO appear
on our tables, and the teapots are lined with
common earthenware clay TO suit epicurean tea drink
III ROOu tnlnR 10 nave 1dct Recognized III
this way that no metal is fit for making tea and
might add, for making coffee. There are however,
many picturesque china teapots, which make just
sweet tea as the old brown ware, though the old brown
ware had this advantageous heavy, and the tea
not likely to boil in 1t and become rank In flavor
The pettaest teapots those that from Japan
China. There cornfortabe-looking that
come In Canton Nankin ware, round end fat Man
darns The blue Dwarf teapots. in globe shape which
can be purchased as low 35 cents on so cents leave
very little 10 be desired in teapot-theg pic
tnesque and pleasant to the touch. Then there are
also the TALL slender shapes, the quaint shapes in
form Of turtles and other grotesque desigss
collection Of teapOts ig Include hundreds OF differ
ent varieties IN shape, cOloring and ware.
There women al over the land who have acquired
sort Of technical skill In drawing and painting but
whose work has been available for practical
purpose. They have probably spent hours In what
sensible people would call misdiIocted energy in pur
suit OF that elusive thing. art They have taste per
laps, which they mistake for talent, and encouraged
by the admiration Of ignorant friends they often
hatterd 10 believe that the judgment tho world passes
them is pre!udiced Very little sympathy should
be shown TO daubeIs and dabsters In any noble pro
fesson of art. Many of these workers would find
useful profession i'll technical design. where great orig
insty and the highest gifts not expected, but
where technical Skill and TASTE with originality
of thought, will accomplish wonders. Schools Of tech
nic design open IN various parts Of the country
Designs for wall paper, carpets oil cloths, all in
demand by manufacturers. Special classes fought
in epOnsse, chasing and other work solid silver and
various other metals Wood carving, flower painting
and stained glass work all taken up in these prac
teal schools Here not only remuneratlve employ
mcnt is open for Of artistic taste in the sale Of
their designs but also teachers IN schools where
Of this kind being introduced. This emplo5 mont
does not neal a bonanza but competent support.
Individual designs in carpets sell from 8j TO 500.
Skilled designer when employed by manufacturer will
command salary Of from $40 or s1s to SOS week,
according 10 her ability. As a teacher Of design she
may receive from 81 900 year upward
Some of the pretticst flower holders are those of
Venetian glass opalescent ints set IN frame Of
wrought iron. The curving of wrought iron work is
fascinating employment to person with artistic
love for curves There seems 10 be an infinite number
Of exquisite forms into which the little bands be
twisted and curled. The mounting of rare porcelain or
glass vases frames Of wrought iron which TO
protect them and at the same time give them Or |
nsmental setting, is favone pastme with English |
of taste. In some cases where the vase is Of
suitable shape it is sent 10 have burner fitted to it,
and il is then utilized lamp
Practical direction for starting a fresh water aqua
rum were given in The Tribune couple OF weeks ago
There is more delightful and fascinating summer
pastime than studying Tie habits and ways Of the |
queer dqudtiC OIuoVuiN' WIZ NV ~ " WIN vi
own so near us and yet utterly foreign perhaps
as a continuation Of the hints already given, 1t may
interest the readers Of The Tribune to hear Of salt
water aquarium which gave the inhabitants OF
side cottage great delight last summer, particularly
the beloved Invalid Of the family. who was necessarily
debarred from much intercourse with the beautiful out
side world HBy the side of our dear ones COUCH said
her sister TO whom are indebted for the
following information, eve placed pretty
octagon table on casfors, 50 that it could
easily be taken out of her way at any time On
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