New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-08-02

pure sugar Dut the best quality Is adulterated with
starch only enough TO make perfectly smooth icing
that Will stay In place. To make this icing break the
white of an egg into bowl. DO not beat IL alone,
but add tablespoonful Of coniectioners' sugar and
beat the two together for five minutes TIL smooth and
glossy then add another spoonful of sugar and beat
again oontinme beating I'LL about a teaeup OF sugar
has been used After four five spoonfuIs OF sugar
have been added you can ada n a uttLe faster II
takes about an hour 10 make this icing but IL viii be
perfectly smooth and glossy When spread on the
cake should be little warm, IL 1t is the first coat
Many cake bakers, however. make n simpler icing for
the first coat. TO be applied when the cake is little
warm, not hot and then use a confectoners, icing
over this. when this first coat is cold and firm The
ornamental work these cakes Is done by the use OF
pastry tubes and a confectionery rubber bag and Is
usually the work of some one who has made this his
business IL requires patience and practice in order To
learn how to decorate cake tastefny
To make a good lemon extract crnto of .ropob
Of the outside yellow peel Of lemons 10 I'LL a small
bottle and cover it with pure alcohol DO not allow
any Of the white part Of the rnd get I'm when grating
This Will require care, but neglect In this particular
will give bitter flavor 10 the extract that is M, do
sirablc Strain the contents Of the bottle after three
weeks and use an even teaspoonful Of the extract 10
Bavor quart Of cusard or any similar dish I'm which
II is used. We will print good recipe for Chii ssnce
and one for tomato catsup long before tomatoes ara
ripe and II is time TO IT, 1t Is too early for many
There are great many locations where II is desir-
able 10 have flowers, where the sun comes sparngly.
Flowers purify the atmosphere. Though we not
likely to think of them in this way. yet plants
sumo an immense amount of noxOus principles in the
air, and give out health and strength. There
many vines and plants that flourish in a partially
shaded situation. Fuchsias and most begonias grow
luxurOusly in the shade Coleus and dracenas like
sheltered place. Then there are many plants that
seem TO flourish anywhere. Lobela and sweet alys-
sum grow everywhere. Fuchsias will bear little sun
in the morning and afternoon, but IL essential that
they be sheltered from the midday They require
watering once day abundsntly, and then they will
bloom without STINT yielding their beautiful, jeweke
pendant blossoms in profuon for the greater part OF
the summer. There is great variety OF fuchsas
It is desirable 10 avoid winter boomers In the
flower bed II is WISE Of course TO select a variety
in color, having abundance Of dark and light plants
for contrast, and also some with the expanded and
others with dropping corallaS, both varieties arc
beautiful.
The best washing fluid know of Is made Of two
tabespoonfus OF kerosene added to a paful Of warm
water and turned into large boiler full Of cold water
to which half bar of melted soap has also been
added.
Dishes Of which cheese forms component part are
Of comparatively modern date. though toasted cheese
served on toasted bread Welsh rabbits are as
old as any dishes of English cookery. The South
Americans make the most delightful little cakes OF
Brazilian arrowroot eggs and cheese and serve them
with the early morning cup of coffee which, following
the Partisan custom, they take before rising
cheese soufe is a delicious dish. Melt in saucepan
two tablespoonfuls of butter, stir in large one Of
flour, add half cup of milk, the yolks Of three eggs
beaten in carefully lest they curdle, and cup OF
grated cheese, half teaspoOnful OF salt, and mere
pinch Of cayenne. Let this mixture cool; then add
IL. oh
cut. Stir the eggs in very gently, turn the souiie
into deep earthen dish, and bake it from twenty
five minutes TO half an hour. Serve 1t at once.
Cheese straws are an English dish. stir together
two teaspoOnfuls OF butter and three OF mild cheese
and one Of RICH strong cheese, like Cheddar add one
egg and then four teaspoonfus OF -four saltspoonful
Of salt, and as much cayenne as one shake OF the
castor bottle will give Beat the mixture for fifteen
minutes and then roll it out thin and cut it in two
inch sticks half an inch wide and bake them for
ten minutes.
A Welsh rabbit" is usually made Of cheese melted
in ale but rich milk can be substituted. Cut half
pound Of American cheese up in bits; add table
spoonful of butter, and stir the cheese and butter
till they are melted TO a smooth paste Pour over all
gill Of rich milk, add pinch Of cayenne pepper; mix
well, and pour the whole over thick slices of hot
toast, slightly wet with boiled milk, and serve at
once A golden buck" differs only from ordinary
rabbit, in the addition Of pOached egg TO each
sire of toast II two thin slices OF criSped bacon are
added 10 "golden buck it becomes "ghcriin
buck Welsh rabbit is sometimes prepared by melt
ing the cheese the toast by setting it In tho
oven.
II Is as desirable TO have vacant spaces In 10
give relief as il TO have decorations. in order that
il shall be truly beautiful. room Cluttered with
pictures and brc-brac, however good In themselves,
is a failure There is no good thing. not even re
Ictous spirit that may not be carried to excess An
primary truth laid down by the Apostle that If any
provide not for bis he is worse than an inhdel
What genuine housewife is there who does not take
pride in her collection of china? Whether 1t De
simply old blue "Celtic stoneware,' decorated In
Grecian pattern bit Of that marvellous porcelain OF
Bow the possesSor chershes 1t as though II were q
human thing ON which she has set her love and afec-
ton While there have been individuals who have
been pre-eminent china collectors, all women VINO
are good housewives naturally take Interest In chli
and even learn 10 know the marks and trace me
ancestry of such modern ancient pieces as they may
possess Who has not read Charles Lambs delightful
essay on "Old China" and does not remember ms
ouaint description OF the old blue willow ware, with
all It's ecccnricities and absurdtieS Of perspective
This blue willow pattern been so often repcatu III
modern times that we all familiar with It's story
its Chinese pagoda and bridge, Its heeinS lovers @iu
irate father and its two birds fabled 10 he the TWO
lovers, TRANSFORMED 10 eSOdpc uic i""iA"N"'
Sheir pursucr. What seems more Oriental to us tha
this design And yet, matter OF FACT IL Is hot
Chinese at all but Of the quaint combination
OF Chinese and English designs produced at spode
works. Bow pitchers with the bee are not as com
mon and have not been duplicated In modern thes
10 any extent. In fact the secret Of the old bow
porcelain remains unsOlved and good piece Is wort
almost is weight I'm gold. So great was the general
Interest in England this particular ware that when
the grounds where the factory stood were dug up a
special resolution passed In the British parn|
ment calling attention to the discovery there OF some
OF the refuse Of the kllns. Not only have women been