New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-09-27

muslin this sponge. Then into the Jar put layer
Of clesn white sand river sand Is the besD, three or
four quarts Will be enough On 1t put about he same
quantity Of pulverIzed charcoal animal possfbel
and finish at the top Of the Jar with about quart CT
small pebbles. Under the shelf, with the corked hole
of the far Immediately over its month, rests tho
pitcher which is 10 receive the filtered water Pour
the water into the f0werpot and the process OF
filtration at begins. The fower-pot should be
cleaned twice week, as IT receives the coarse
material in the water but the Jar needs no attention
oftener than twice year. This is an excel
lent, easy and very cheap style Of filter. Water It
should be known, easily be kept cool without leo.
by enfoding the eartheD pitcher jar which receives
IL In three folds of cotton linen cloth, kept con-
stantly wet.
Plaster casts which are properly waxed may b
wiped of with damp CLOTH and will last for years
without being injured, while an unwsxeA soon DO
comes soed and 1t is practically impossible to clean It,
There are many delicious ways Of serving so com
mon dish potatoes, which are yet comparatively
unknown. How few housekeepers are able to make
potato croquette successfully requires Just that
def manipulation Of materials exceedingly simple In
themselves, which is difficult To acquire, which
makes cookery fine art. The ingredients of very
simple potato croquette two cups OF mashed pota
toes piece OF butter the size of a walnut teaspoon
Of onion Juice II you wish the whites Of two eggs
pepper. Some cooks add teaspoon Of parsley, but
this is matter Of taste stir the potatoes and other
ingredients together with large spoon beating the
mixture till II is perfectly smooth free Jumps
Put 1t in frying pan and stir II the fire until
it cleaves from the side of the pan. This prevents
the croquettes from cracking when put the hot fas
and Is important Remove the potato mixture from
the fire, and it is cool enough for you to
bear your hands in it, mould IL in the shape Of little
cylinders, about two inches long and inch and .
quarter In diameter. Roll them in the beaten yoSs Of
two eggs which have been mixed with a teaspoon Of
cream. BE careful that every part OF the croquettes
is covered with this mixture, and that the ends es-
pecauy are covered Now, roll them again with equal
care in sfted bread crumbs Have ready a kettle ok
rat deep enough to fry doughnuts, and heat it till it
smokes In the centre Put tho croquettes gently In
the frying basket, remembering that IL the crTsts
around them cracked they Will be spoiled because
the fat must not penetrate to the potato Lower tho
potatoes into the boiling hot fat and fry them till they
are delicate brown. 1t will take about two
minutes potato croquette is the most difficult of
all croquettes TO handle with absolute success. Very
rev people understand how to make Lyonnaise po-
ato. Cnt quart OF cold boiled potatoes into dice, .
hUue over quarter OF an inch square, put table
spoon Of butter in fryingpan and when il is very
hot add "a white onion minced fine. Add the pota-
toes, tossing them with fork I'm the frying pan till
they are evenly colored delicate brown. Sprinkle q
tablespoon Cf chopped parsley them and stir thcm
with fork again. Serve them with broiled steak OF
fried cahs liver, delicious method Of serving cold
potatoes for breakfast is hashed and Drowned. Hash
eight cold boiled potatoes Put a tablespoon and q
half of butter in fryingp pan; the potatoes
with pepper and salt, turn them into the hot butter
III the frying pan, smooth them out and set them back
where they will brown slowly. In from ten to fifteen
minutes begin to turn them. Fold them over on one
side OF the pan Like an omeet, and dish the browneA
roll as you would an omelet into the centre of .
meatplatter 1t requires some skill to manage this
dish without breaking IT in the taking up 1t is some
unies an improvement to add two tablespoons Of
cream TO the hashed potatoes Before they are put in
the pan. Duchess potatoes are made with the same
preparation as for croqnettes. Form them into any
shape you please, brush them the outside with
a htte melted butter and set them hot to
brown. A book has been written in which are given
700 ways to cook potatoes, and many savory dishes
are to be made by simple OF this common vegeta-
be but here are given the prime recipes in the cooks
There are a number of wavs Of preparing beef for
and several different cuts are used. The
most common cut is a piece of the round, which is
boiled till tender. This makes very good mincemeat
Cook-books sometimes recommend the use of beef
tongue or the inside Of roasted siroin but this SO
expensive that these pieces are seldom II ever made
use OF for this purpose.
Every good housekeeper likes to have her laundry
done under her roof and rejoces when the spring
sunshine comes when her clothes can be dried and
sweetened in the fresh air and sunlight One can
scarcely take up paper without seeing advertise
ment OF some soap or washing machine that does away
with the ab0rOus process of rubbing These methods
however, all practical failures. Clothes must be-
rubbed to be properly washed. Any soap strong
enough to eat the dirt OF clothes by their simply
soaking In It's suds Is strong enough 10 nture the
fabric The same may be said Of WASHING powders
Of all kinds. 1t is question among good managers
whether it best to soak clothes soapsuds and water
or put them dry in the rubbing water The writer be-
leves, if the clothes looked over carefully and
seized spots rubbed with soap and left soaking In clear
cold water which is not too hard, it will materially
assist in washing. IT. however, The clothes are plunged
without sorting them over into a tub Of ukewarm
water 1t is better to forego the process 1t is quite i'm.
portant that all clothes table linen that are stained
by fruit or coffee should have these stains removed
with boiling water before they put in soak in cold
water but tea and most other stains yield to cold water
and are set with hot water. In removing clothes from
soaking take out few at time, wringng them Into
The rubbing water. The best rubbing board is one
made of corrugated zinc laid in rather fine ridges
After rubbing all the clothes the board except the
very fine sheer ones like lawn dresses and underwear
,ambnc handkerchiefs and other sheer pieces, which
must be rubbed in the hands, get ready the water for
boiling. To every two pailfus of cold water put in
he boiler add tablespoonful OF kerosene and add
ho "Holo Dolef ABOUT NAN all ordinary hNecenJ
bar of soap scaped and melted In hot water. The best
to use I'm washing white clothes is the old fashioned
par soap, such farmers used to make, but as this
nnnot always be obtained, II Is as well 10 select any
veil recommended, perfectly well known brand of brown
'oap that is firm and hard. AS the boiler Of
loihes is boiling time them and in five minutes remove
hem, cover them with the water they boiled In
md let them remain till the next boilerfol OF clothes
made ready and put over in cold water prepared
,efOre witt, soap and kerosene oil. When all the
otheS boiled begin rinsing them by passing them
trough several rinsng waters. Last Of all, put them
,ecc by piece I'm tub Of bueng and wiring them Of
with wrnger. starch all such pieces as IL IL
necessary TO starch remembering that ii is longer
he custom TO much starch Dresses. skirts and
ther pieces which it formerly the custom TO starch
20 stiff that they ratified with every movement the