The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-10-11

the waitress, who, noticed, was making
preparations to wash her own clothes:
Don't wash to-day, Mary. your cold is too
bad TO hang out clothes in the rain. III see
that you have another opportunity later in
the week. She thanked me very civilly and
seemed grateful for the attention, and came
upstairs. As was passing the speaking tube
| ON the second floor, IL occurred to me / had
forgotten an important suggestion to the
cook, and was about to speak down when
my own name caught my ear. Did you
hear Mrs. So-and-sOP Mary was saying
and then she repeated my speech of the mo-
ment before. mimicking my voice and
throwing into her manner indescribable
aud absurd patronage. l was too indignant
ID speak, really had TO turn away and CON-
mand myself before could give the neces>
sary order.
you wasted your strength to get indig-
nant," was her friends comment; they all
do it. l feel sure that Pm talked over the
moment turn my back on my own serv-
ants.n
At which a man who was in the room,
and who was brother to one woman and
privileged friend to the other, came for
ward.
81 can't see where the maids are much
worse than the mistresses," he offered.
You two housekeepers have been talking
over your help for the past half hour and
/ uhFeuU ChuRuU any compliments"
Both women laughed and admitted the
truth of the assertion. Which incident only
typities once more the curious antagonism
| which exists and seems bound to exist be-
tween two classes mutually dependent upon
/ each other
The remark, too of a man who has had
| charge OF an intelligence Office in this city
for twelve years is apt in this connection.
To captions customer who had intervie we'd
q nsNFrr t-lo
who had lmpatiently given her dictum that
there should be a school for training girls
to be servants" he replied, land a second
to educate women to be mistresses."
It is only a bold amateur cook who would
attempt to beard an oyster, in spite of the
| directions frequently given the cook books
for this purpose. Not one woman ia q hum
dred can tell in what part of an oysters
physique its beard can be found. Tue part
called by the English housewife the "beard"
Is the trill of the oyster. All English reci-
pes contain directions for removing this
beard, and there may be some reason why it
| should be removed from the coppery favored
oyster Of Great Britain. Our American
oysters however, do not require any such
lgnoble treatment. The British cook, we
| believe, is in the habit of going over her
oysters with pair of sharp scissors Amer
lean recipes which are copied from English
| sources absolutely repeat the same direc-
| tions. A dainty little recipe which comes
| from across the ocean for oyster fritters
recalls this direction. This part of the rule
may be omitted. however, and our
sweet Bluepoint may be chosen as the
| foundation for the dish. Housekeepers are
reminded that these oysters now sell at the
downtown markets at rs cents hundred,
and that they will get better oysters and
cave in price by buying them at these regu-
lar fish markets. Having secured the oys-
tiers, take piece of the best Irish bacon, or
the best American baeo0 cured by the
English method; let the bacon be ice cold,
cut it with very sharp knife in wafer-like
slices, removing the skin, wrap each oyster
in tiny slice of bacon, securing it in place
with tiny wooden skewer,
such as are sold for toothpicks.
Make q good fritter batter with a cup of
pastry flour, tablespoonful of oil, the yolk
of two eggs, aud water enough to make
batter thick enough to mask the bowl of a
spoon dipped In it. Set the batter away
| for from three to twenty-four hours. Just
before using it, and the beaten whites of
two eggs. Dip the oysters in their thin
| little blankets of bacon in this batter, i'm
merse them in boiling hot fat for two
minutes. drain them, lay them on a hot
dish, dust them very lightly with pepper,
and serve them with garnish of fried
parsley, accompanied by wafer-like slices of
brown bread.