New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-01

bag for the down rather large, and then cover 1t
with bag which is stl good deal larger. sew
two bands OF ribbon crossways around the cushion
rather tightly, finishing with fun bow and after
ward pull the fulness into each The silk
In the example given had pink wild with pale
green leaves, and the ribbons of pink satin with
a generous bow composed of loops and ends OF light
green and pink.
The greatest mistake the beginner makes in cooking
over meats Is to harden them By cooking them again
instead of simply warming them up she should
Hashes stews crOquettes and all dishes Of meats should
be rapidly prepared. The sauce which is to moisten
the rcchaufe In all should be prepared first
mixed with the cold meat and the whole simply heated
to the boiling point and boiled up a moment two to
insure the meat being warmed through. This Is all the
cooking required for a stew. In the OF
croquette the minced mass allowed to cool again
that IL becomes firm and can be moulded into rolls, and
can be rolled in beaten egg and in bread crumbs and
fried at any time In the next twelve hours. Hash
should be cooked slowly than either of the other
preparations in order to produce a fine crust, it
may be folded and served like omeette, but it is
Kept at so low temperature that ID is merely cooked
through in the half hour it is left at the back of the
stove to brown and is not hardened much the
meat OF stew would be by boiling ten minutes.
There Is defines with which skilled cook recooks
meat that shows her ability than perfectly
broed steak does the serving of brace Of chops.
The seasoning Of reeooked meat requires special skill
hash requires rather seasoning than stews or
crOquetes. The addition Of a little onion juice IS
quired in croquettes, but is not essary
in hash, and may be used with dscre-
ton In stew. Some persons. who are
fond OF the flavor OF onion, it also in hash. The
juice OF an onion is obtained by grating cut onion.
An earhenware crater is better for this purpose,
the metal crater turns the onion Juice dark
chopped pickle with teaspoonful of its vinegar
chopped olive a tablespoonful of capers is good
p6f Ian
fair stew, with the addition OF herbs and seasoning Of
tomatoes 1t makes good hash with potatoes added
in the same proportion the meat Cold corned beef
makes the best hash We have. Neither Of these
hashes requires any seasoning except pepper and salt
Cold veal makes delicious croquette stew or hash.
When served as hash 1t should be simply minced
fine without adding potatoes. A minced veal is ex-
ceEent served with tomato or In nice brown
sauce In the latter case serve sippets of brown
toast around II or under 1t. Cold mutton or lamb
makes good stew but Is not good for hash or GRO
quotes. Altogether veal Is the very best meat We
have, recooked. Beef is the next BEST while lamb
and mutton task the resources; but a liberal use Of
condiments makes them into paatabe dishes. Vent
son and game usually cut In slices and warmed up
in their own sauce in chafng dish after the man
ner Of a chatting dish In saucepan. Game hashes are
always mfnces Of meat served with rich sauce with
the addition Of acid jeles other acids Turkey and
chicken when minced cold Wake excellent croquettes
and mnces Of meat ON toast.
The best material for cloth pudding bags is a heavy
jean. These bags should be well creased and after
wnrd dredged with flour before the pudding is put n
space equal TO at least third OF the space occupied
BY the pudding should be left above allow for its
rising. The pudding should be suspended from a
hook. or through holes in the centre Of the pot
cover, in only boiling water enough TO immerse It
to half its depth; otherwise the may penetrate
TO the upper part Of the bag and cause the pudding
to be heavy. There are many batter buildings and
other varieties OF boiled puddings that are better
boiled in a bag An English plum pudding Is better
boiled in bowl mould. When removing a boiled
pudding from the bag, mmerse It in cold water for an
instant to insure smooth, shining crust on tho
outside.
Oilcoth that has been In and is soiled should
be scrubbed clean, using little soap as will be |
necessary for the purpose, and then vanished with
oilcloth varnlsh, which costs about so cents pint |
II is now fully time TO put down carpets for winter IL
this has not already been done. The spring Is the |
proper time for cleaning repairing carpets but II
this has been neglected it may be attended TO now.
For cleaning carpets select clear day. The best way
to clean carpet is on frame. Make frame to fit |
the carpet and lift II at least foot from the ground
Have the carpet shaken free from dust then nail II 10
the frame. There should be crosspeces in the frame
is fastened the frame begin to scrub it with scrub
bling brush and white borax soap any nice white
soap, and ukewarm water. Clean yard Of carpet at
a time ard rim sc II thoroughly afterwad. When the
entire carpet has been cleaned In this way and dried
with clean cloths. to absorb any water on the
outside, leave II the frame TO dry. If 1t is con
venent it is better raise the frame resting il against
tall tree. so the wind will blow through II and dry 1t
more rapidly 1t must be securely fastened, however.
the carpet Is II is better 10 remove the grease
arst with benzine gasoline. Lay O clean cloth
under each spot you are ready to clean 1t, and
rub II vigorously with cloth saturated with benzine.
II the benzlne is poured on It, new grease spot is
liable To be left behind by the residue OF oil left in
The benzine. For this gasoine is rather
better because there Is less of this residue left In It.
but u is little more difficult to obtain. Dealers in
petroleum supplies. however. always keep 1t on sale.
When carpet scrubbed. there should be clean cloths
On hand absorb the water which follows the use OF
he brush. A carpet washed and dried on a frame
S much more Ike new carpet than one ripped up
washed breadth by breadth, and the latter process
much laborious and not "a apt TO be success
nI carpet should never be laid down bape
ioOr. Paper straw may be put under II to
often the tread and TO prevent the Of the hard
loor against the fabric wadded paper. such as
zones at 10 cents yard, is the best thing for this
purpose But II this L. considered a large expense
'ery good substitute may be obtained by lacking
between sheets If old newspapers When
he carpet Is very heavy sheets OF old newspapers put
own In layers Of five or six tuchnesses will do very
veil AS a rule inexperienced earpetlayers put in
90 many nails. Inspection Of the work of expert
aver Of floor covering will show this a mistake. In
lie cities where expert carpeihyers services can
readily commanded at low price, IL Is not usually
necessary 10 undertake this dTudgery: but in the
ountry this work often falls upon some of the family
Where carpet Is too short IL may be remedied by a
order but If there is border and the carpet cannot
cIted ula ord at .uN
r entirely around the carpet outside the border, In
hade TO haImonlze with the color OF the carpet.
his gives the effect Of a rug spread carpet In
Monotone.
Now that the chilly autumn months have come and |