Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1891-09-06

confess that her guests are limited in
number by her crockery and not by her
individual pleasure or choice. An order
for as many dozen plates as you may
need can be given 10 an amateur, or
sent direct through some shop to the
pottery. You will not then feel when a
plate is broken that your heart is, too.
Not that you cannot afford new plate,
but the one you buy can never Nil the
shattered ones place.
You need more plates for q dinner
than anything else, particularly for a
| dinner that Is dished at side table
| and any dinner of more than twelve
covers must be done so unless host ana
hostess intend going In for exhaustive
exhibitions of skill. All households that
can afford to buy silver vegetable dishes
should do so. Once bought they last for
generations, and are, besides, an endless
source of comfort. Plates and fish ana
meat dishes and several sauce bowls are
all one needs In a complete service. A
soup bowl Is not necessary, although one
sacred TO a Chinese god would do well
for q Christian table. Soup must be
poured into bowl, but one OF earthen-
ware will answer for the purpose, rs the
soup should be brought 10 the table In
plates. The service that is offered to
you at the shop will have many useless
pieces, and at the same time not sutii-
cient number OF those you cannot do
without Even II you intend having
several services of china, one formed by
your own judgment will prove great
comfort.
All plates on which anything hot Is
served must be warmed previous to their
use. The plate that escapes the Scyila
of the dishpan may often find its Chary-
bids in the warming process. The chill
can be taken off without injuring china,
but subjecting IL daily TO firing destroys
the glaze. particularly the glaze OF
French ware. 0verheating ruins the
plate and the table on which IL Is placed,
and makes handling 1t very awkward.
Stoves and ranges have shelves placed
for the purpose, but servants must use
some common sense when placing the
plate there, leaving them only long
enough to warm. AS much beauty and
art is lavished upon our plates as on the
vases we prize and keep so carefully.
They may lack the latter's grace OF
form, but they should not lack atten-
ton. Plates should never be piled one
upon the other, but II they are put away
so sheet OF tissue paper should be put
between each to prevent scratching.
Shallow cabinets, with or without glass
doors, should occupy corners or panels
in the dining room and buffers pantry.
In these the plates should be kept,
turned up on edge.
This reminds one OF story. A hostess
emptied her cabinets In honor OF her
guests. One, an artlessly ignorant, yet
oddly observant, woman, who had al
ways heard Of the family's famous ser
vices Of china, looked I'm wonder at the
few jugs and dishes left on the shelves.
She confided TO common friend that
she was never more disappointed In all
her life; she had always heard so much
about that china, and she wanted To see
IL.
with my own two eyes" she said, III
saw the cabinets next TO empty"
II she could only have believed her
own two eyes she would have known she
was feasting, in fact, on porcelain she
only hoped to see.
For the hostess who wishes TO have
her beautiful plates appear on the table,
and who yet does not trust them near
the fire a suggestion may be made. Put
one for each person when the cloth Is
laid. Leave the plate turned up as "
for use, and place the roll or slice OF
bread In its napkin envelope upon IT,
The waiter will place the plate of which
the guest is TO eat inside OF this one and
on removing the soiled one he will leave
it. This seems like pretense, but so
pretty make believe should be for
given. -,
We should include under the head OF
table china - although more In the
kitchen crockery line-the baking dishes
and platters OF heavy ironstone ware In
which many good things are cooked.
ANYTHING that is TO be baked or seal
loped should be done so in this ware and
should be served in II likewise. They
can appear at the table inside OF silver
dishes, or, better, ones OF china. In
buying them try 10 ft them 10 such
coverings. One OF the secrets OF French
cooking is 10 serve as much as possible
on and I'm dishes which the cooking has
been done.
Custards and delicate desserts may be
baked In the thinnest china and without
danger OF breaking the cups or bowls.
Fill the cups with the mixture to be
cooked, and then put them Ia tin or
sheet iron baking pan; Oil this pan with
lukewarm water TO within quarter OF
an inch OF the top of the cups; put the
baking pan then into the oven. It's on
the principle OF :bainmarie. All des-
serts of which eggs form the larger part
can be cooked In this way without the
danger Of curdllng.
As you value your reputation do not
put butter plates or bone plates on your
table. The first you do not need al din
ner, as sancers and gravies take the
place OF butter; still less do you need
the last. Surely ones plate Is large
enough TO hold a wing or leg bone OF a
large fowl, or the few little ones that
are found in the spring chicken or bird.
III the debris is excessive IL IL best to
send away your plate and ask for a
f.esh and empty one. a bone plate Is a
precedence for participating plate. a
corncob plate, and there will be no limit
to the crockery your guests will have TO
the right aud left OF them.
Many women paint their own services
OF china. II they have any talent IL Is
better for them 70 expend IT on things
useful than on those innumerable
plaques and panels that belong nowhere
and have no object. The greatest paint
ers have left on china beautiful exam
pies of their skill. When painting your
own china be conservative ia choosing
the design. Nature Is a broad field aud
furnishes many designs. while art con-