New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-09-06
George Herbert says I:

vantage0usly to almost any salad by way OF coARSe
IL is necessary part Of potato salad.
George Herbert says:
who sweeps the room, by Gods lawn.
Makes that and the action fDe.'
Every housekeeper knows that there is a certain ars
In sweeping o room which requires skin and patience
All the difference between a refined, daiutly kept
parlor and lounging Toom defiant with dust and dis
order lies in the proper doing Of this simple work
| The great mistake which the novice in sweeping
makes is TO take long heavy strokes. These arc
manlfesIy labor thrown away. The object Of sweeping
is not 10 ont the carpet. 1t is to brush the
dust out OF the carpet Short light, strokes do
| the work as 1t should be DONE In any carpet it
is always best TO sweep it once with the grain, and
then again il, going over each two or three
yards Of the carpet in this way til it is all swept
Where there is fireplace it is well to sweep toward
1t TO collect the dust in one pile. Where the carpet
is old and even, IL is not quite as necessary TO
sweep IL In both directions, but where it is and
| there are percepube ridges in the weaving where
| dust may be, this caution is always necessary.
! Brussels nap carpet should always be swept In
| this way. There many excellent houses wleSe
there is not proper equipment Of brushes, brooms
and busting sheets for sweeping Before beginning to
sweep room all pieces Of furniture which are easily
movable should be busted and set in an adjoining
| room. All small pieces of brica-brac and other
articles which are liable TO catch the dust must be
removed Large pieces Of furniture Like beds. bureaus
and bookcases should be carefully and closely covered
with busting sheets. The windows should be opened
| and the blinds busted but the windows are to be
washed it should be done after the sweeping, when
the paint is wiped. After the first sweeping Of q
ROOM it is usually left for five or ten minutes, fDr
the dust to SETTLE when the ceiling and walls may be
busted down with the long hair brushes provided
for the purpose The pictures should be thoroughly
busted with soft dry cloths. Brushing around the
| edges of the carpet with whiskbrush s regular
part of the sweeping aud should not be omitted After
| going over thoroughly aald allowing the dust
to Settle Il Is always necessary to brush it again,
and It is best to do mis- with damp broom, as TO col
| lect all the dust wping with damp cloth wrung
out dry possible from water IN which tyso table
| spoons Of ammonia has been put TO gallon. Win
brighten faded and make the carpet look fresh
and new Before putting the furniture back into the
room all finger-marks and soiled spots the paint
| or woodwork should be wiped Of II there is @ fire.
| place the hearth should be washed up and the from
work rubbed of with a rag dampened slightly with
kerosene oil. If there is brasswork it should be
fully polished. The busting sheets may be re-
moved and the furniture pat back In place, busted and
fresh Such a sweeping as this is part Of the regular
| homework every week In house where there are
carpets and every in tho house should be swept
az thoroughly this. While upon this subject, 10
ia well to suggest that housekeepers, who are buying
heavy pieces OF furniture, not easily moved should
purchase only such pieces as are lifted up on legs
leaving clear space for the broom to pass under and
| collect the dust
an E. j." writes: We have student lamp which
my father particularly enjoys reading lamp, but
which for years had the inconvenient habit of CIV
Ing of such an intoerabe odor, at intervals, that We
would be obliged to Danish II from the II has
been in disgrace several weeks (nenders curing
its evf Ways and about to cleanse and put it
| away until somebody should have fresh idea for
treating It. After the Oil had been poured out and al
parts carefully washed with soap and hot water stood
meditatvely peering into II and wondering what
could do more Suddenly thought Of alcohol, and,
selling the bottle which near by, poured about
half cupful Into the reservoir socket q do not Know
what that part is properly named and after SHAKING
it back and forth let IL run through the crrving tube
and ont OF the burner II brought with it bro~nish.
oily scnm, which encouraged me TO believe II was
| thoroughly clean. l therefore deoided to give II
art,ther trial and am wellrewarded. To our denghs
Il burns clearly and has done for nearly two weohs
| At its next failure shall repeat the experiment
do not know why it might not be used with equal ad
vantage upon less intricate but sometimes refractory
| burners.
While this may be "nothing new" st wasnew to me.
| and NAV be so 10 some one else in need. Inasmuch
as have always given the lamp the utmost care, and
have even boiled the with pearlne" and am
! mona in the water with degree OF beneht to H.
regard the alcohol as not only the most agreeable
but Also the most efficient remedy have ever used
Mindful Of the Chinese lady's surprise that there
s dsSSss 2T C ssD W S after h s Psy
be more tolerabe than was the manner OF one OF tnos
born cooks Of whom we nave al n %no aS
| making cake than TO take an egg and stir it up
| Genuine roast meats almost unknown in this
country Since the advent Of the modern range with
| its thoroughly equipped oven, nom which the heat
can be turned of or at any time and graded to tho
requirement OF the work TO be done, most Of our roast
| Ing has been baking. There is no special objection
to this prox.Aed use the drafts OF our oven with
precision The object of roasting Is to cook the meat
IN It's own juices The outside surface of the roast
| or OF any piece OF meat 10 be cooked In any way
| should be sealed quickly possible so that
| none OF its Juices escape In order TO accomplish
This the oven In which the meat Is to be roasted
should be intensely hot and the meat Itself should 90
| seasoned and thckly dredged with nOur. The heat
OF the oven with the -four the outside Of the roast
will quickly form q savOry crust, which will hclose
the meat and there viii afterward be comparatively
| little dripping from H. This is the ideal way OF
cooking meat 1t should never OF course during the
nrooess OF cooking be pierced with knife or a fork
! IN order TO find out whether II Is done. The cook
mist ascertain when II Is ready 70 be taken from The
oven by its appearance and BY the time il has been
| cooking IL is customary, as every knows TO
| serve beef and mutton quite rare. Lamb and veal
should be thoroughly done, but they should not for
| this reason be dry. The juices should follow the
knife when the meats are cut the table. II Il
not customary 10 serve beef, mutton lamb with
brown gravy made from the dripping In the pan, fol
there IL always little dripping In the pan even will
The best roasting But "a brown gravy should alwayl
be prepared from these drppings In order To utilize
them. and this may be used for meat pie or stew
! or In various ways when the meat Is served up
second time. Thus IL the meat properly roasted in
the there Is very little difference In Its flavor
and the flavor OF meat roasted before the fire In the Old
| way. But Il il Is allowed 10 sizZle slowly In half
heated and thereby allowed to dry and lose it
juices 1t represents of the worst features Of -
1 cooking