New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-07-19

improvement But let all be ready b. accept genuine
| improvements Ia the implements Of homework. II h
well to remember that every decade brings It's I'M
provements In household methods as IN every other
branch Of civilized lie. Housewo-k began IN prinl-
| tive times with single pot cracking over a brush
fire, in day when tho table service so simple
that knives and forks unknown within tao
last hundred years tho fireplace the only place
where the household cooking was done, and this
primitive style remains In many civilized nationa
The kitchen range with It's large aecoutrement OF pots
and pans for boiling, frying and bralzing its multi
tnde Of baking dishes, Is part OF modern cfvilizs
tion
Very little starch Is used In ire laundry at present.
The only articles starched with heavy starch arc
mems linen shirt bosoms. collars and cuffs. shirt
waists for women finished with thin starch, and
only very slight starch Is used IN any cotton
dresses White cotton skirts are starchcf but not
enough TO make them rattle.
BrolIng poultry is nov fairly in market for 1. Is
seldom that spring chickens large enough 10 be Of
cooking size before the Fourth of July Ducklings
and geese are both equally good when they are in
young and tender state The green goose has passed
into a provcrb as dccary. II Is considered green
and In condition for eating when IL ~ from three 10
four months old. IL is especially nice broed when
It is in THIS state Spring chickens may be either
broiled fricd They especially esteemed at the
South fried. and served with cream gravy and
parsley. To prepare them in this way, cut tho
chicken pieces for frcasseeing, have the frying
pan very hot, put quarter Of cup Of butter In It,
and when the butter Is smoking hot add the pieces Of
chicken and cover them. Let them fry until they
are golden brown on side. then turn and fry
them the other 1t usually takes two fryings 70
cook pair Of chickens. spider viii only hold
chicken, unless the pieces arc crowded moro than
they should be- Whom the chicken Is all fried, lay
the pieces brown paper In platter TO absorb any
fat The platter should be placed In q warm closet
lint not In hot iS we'll cpVp
chicken with second piece Of brown paper TO keep
in the heat. As the chicken Is fried. STIR al
even tablespoon OF -four in the butter and drippings
left in the pan. Add a cup Of cream and stir the
mixture TIL 1t bolls up Then add a tablespoon Of
chopped parsley. Remove the chicken from the brown
paper covers arrange the pieces evenly on the platter
and strain the cream 10. A delicious way
Of preparing a brolng chicken IL with tartar sauce.
To do this the chicken is split down IN exactly the
same way for broling. seasoned. sprinkled thcky
with fine broad crumbs ard put q rack IN the
baking pan in hot oven for half an hour. A broled
chicken VIII take about ffboen twenty minutes
moderate FIRE. At the end OF this time put 1t IN the
oven ten or twelve minutes TO become thoroughly
done as IL Is almost impossible to cook chicken
thoroughly through by merely broling II. Serve II
with maltre d'hoteI butter tartar sauce A grcep
goose broled is very nice served with tartar sauce
Fur rucs are simply lined with heavy cotton
vas which Is tackled down 10 the pelt IN various
places. turned In the edges and overcast down TO
tie edges the pet with strong linen thread We do
not why binding of braid should not be used
around this edge after is overcast to make tho finish
heater, though the edge is entirely concealed by the
fur when the edge lies the floor
Before putting clothes in soak remember 20 remove
all stains Fruit stains and coffee stains may be
moved by cold Iron rust IS one of the stains
which may be left till after the washing, washing
docs ut N Set pprCPDfibfy
out at any time by laying the stain board in the
hot SUM- covering Il with salt and satuTatng 1t With
lemon Juice. Slight mildew stains VIII yield 20 the
treatment.
rusty sOlled iron Is very unsatisfactory article
TO use AL fatrOns should be washed Ut least two or
three times year In warm water IL which tablespoon
full Of lard to the gallon is melted Wipe them dry and
them In place till every drop Of moisture Is
gone Irons should be kept in clean place away
from the dust where is perfectly dry but il Is very
bad practice TO allow them 20 lie about the stove
some hOusekeepcrs do Standing continually on the
stove destroys the temper of tile IRON and irons that
have lost their temper viii retain their heat
half as those which have been properly cared for.
The best i1on-holders those made of cotton bed
ticking Do not make them TOO thick. Two layers
OF wool stitched between pieces Of bed ticking
makes an iron-holder which is thick enough for ali
practical purposes and Is not too clumsy be put
through the wash. Keep foar five holders In use
and give thu ironer fresh supply for each ironing.
Do not wait Till the holders gTca and stif before
they are put through the wash. Everything In con-
nectiOl with the landry sh0uld be kept spotlessly
clean. Keep to the ironing board, aud two
ironing Sheets that fresh and sheet may be
had whenever the one IN use may be soiled n Is no
economy TO old sheets for this purpose. II costs
but little 10 heavy unbeached muslin from which
TO make these sheets Old sheets ironed into
rags when used up In this way ard there are many
other ways Of utilizing old cotton.
tha NV tHa
iron may be removed by setting them in the brotlins
sun.
Whenever It IS possible It IS well TO keep separate
closet for articles pertaining 70 Ironing. Keep the
irons, starch blueing. holders boards sheet, blanket
other articles pertaining ironing in this closet,
which should be warm and dry and shut OF from the
dust. If the ironing boards kept in a closet In
general it is best to put them in bags Of bed tick
ing or some other heavy cotton. and hang them up
where they viii be free from dust and dirt. II they
kept in closet reserved for the ironing material
they need not be covered. Tubs and ironing boards
should be kept in cold place and there is no objection
to little dampnesS.
A triAe Is simply another name for a syllabub with
soft custard aud the addition OF various kinds OF
fruit The familiar Of all Is gooseberry trifo.
This Is made Of stewed goOseberries strained and
made quite sweet. A thick. soft custard Is put IN
the bottom Of the dish, the fruit stewed almost as
thick a marlnalade, IS spread over the crstaro-
The average person shows less commonsensc In the
purchase Of shoes than in that Of any other article Of
his outfit He Is quite likely 70 be guided by the shop
keeper as 10 the style and shape Of What he buys.
The mass OF shoes made for general wear are made
with the soft side of the leather turned out This ren
ders them easier 20 wet. soft cafskin shoe, made
with Tic outside OF the skin the outside
Of the shoe is almost impePvioGs to moisture,
and protects the foot from dsmDness as much
as does India rubber, without any OF the injurious eff
fects Of that material. For general wear where 50
fine skin as hid Is chosen medium-prced, rather
heavy coarse skin IN a welmade shoe will give moro
satisfaction and wear than line high priced one IL
is much economical 70 keep two pairs Of shoes for
general wear and them alternately. Allowing
one pair to rest while another Is will make both