New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-10-18

The @Pope's-head brushr-the old fashioned brush
made Of hair which every housekeeper knows ought
to hnow-wben furnished with an extension handle Is
one of the most useful of all the brushes. For brushing
the ceiling sweeping the stops Of the doors, clean
ing window blinds and going into the thousand and
hooks and crannies in which modern abound,
no brush serves we'll this TO fight DUST the all
pervading enemy of health and comfort There are
some utensils which honored by time but cannot be
sanctioned by good housekeeping. The Pope's-head
brush Is not one of these. The mop is one however
1t is an abomination. No but sloven should be
guilty OF possessing 1t is makeshift for scrub
bling brush and Hoorcloth and smashing, slovenly
makeshift at that al can never said an old house
keeper forget the expression of the face OF house
cleaner whom engaged to work for me. found her
at the hour appointed, armed with mop l see yeS
has none of these about yez' she said, so nave
brought one with me-" And never allow them used
In my house, said the lady shall see that all your
work here shall be done with scrubbing brush and
CLOTH" Sufficient TO say, the mop disappeared and the
work was done as II should be. The woud-be hopper
proved herself efficient and excellent cleaner. she
had probably acquired the mophabt In some careless
household. good housekeeper provides her maid
with a scrrbblng-mat, which to kneel While SCRUB
bng. Very comfortable hee'pads for such purpose
are made Of seagass Of sufficient size for the
girl TO kneel on while she at work Where there are
no such appliances these and there is much scrub
bling to be done, a painful disease known as ouse-
maids knee" may be the result
very dainty dessert, and one not often seen, con-
sists Of perfectly transparent amber wine jelly WHICH
holds a bright yellow Bavarian cream In its centre
When this Is served i'll wreath OF whipped cream on
low crystal platter it is very ATTRACTIVE oish ss
we'll as a delicious dessert In order 10 make tnis
dessert 1t is necessary to have one mould holding Two
quarts and another holding one quart MAKE hne
wine Jelly Of sherry Fill the larger mould to the depth
the smaller mould with cracked ice and set 10 INSIDE ue
larger mould Make an orange Bavarian cream OF the
Juice of three Mediterranean oranges and the grated
rind Of one scant pint Of cream, hacup OF sugar
the yoIks Of two eggs, quarter Oh package Oh
gelatine and a gin Of cold water. whip q cup
and half Of the cream soak the geatine In cold water
for one hour crate the nd OF the orange mix 1t with
orangeuice and add the sugar TO It, Put halfcup Of
| the cream that has not been whipped In saucepan
and let It boil STIR this boiling cream gradually over
the beaten eggs Add the geatine and STIR the mixture
again. Strain to the orange rnd juice and sugar
Beat this cusrd and gelatne the pan containing II
set I'm pan of cracked ice, until it begins to grow
thick. does, and before 1t hardens. add
the whipped and continue beating one moment.
| This will be more than sufficient 10 fill the space
| occupied by the quart mould. The remainder can be
served in little moulds for supper or luncheon. In
order TO fill the space in the centre OF the wine Jelly, Tie
| tin mould which occupies it must be removed.
Take out the cracked Ice and lay cloth wrung out In
boiling water inside the tin mould. This will heat it
sufficiently so that the mould can be lifted out Of the
teIly II it does not the cloth must be wrung ont
and put in again. AS as the tin loosens lift 1t
out and fill the space with the orange Bavarisn
Set it away on the ice and when 1t is very firm turn
il out of the mould onto low glass platter and serve
| it with whipped cream.
Here are two pretty unitarian trihes which would
! serve equally well as german favors or as htuc