New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-02-22


CLOTH the sleeves are Of gray velvet, and the bos
and muif are of violet The hat IS Of gray felt of tho
same shade trimmed with tufts Of silver fox fur and
viOets.
At a dinner given the other day by young Countess
Potocka in her beautiful house IN the Avenue Fried
land in Paris the floral decoration, were replaced by
a complete orchard Of miniature fnt trees covered with
luscious fruit The centre of the long table had been
covered with seagnce NOS. in which The pots con-
tanning the trees Undecided The centre piece way
a small peach tree. bearing few sup RIB specimens 81
the delicious peche de Marclnl' known ana appre
cated by all true gOurmci~. Around tlI' was Il IT,"
Of ady-appe trees in full fruit. and the group was
finished or first by a GORDON of erp'-cDNc'ei N"eS'
and then bv a borlef OF strawberry plants, "hegeoh
Strawberries as biz a, ploycge cleaned IKE nuee
rubes None of the little fruit-tree' wa, more '"a'
u foot high and the effect produced by TINS htue OF
cbard wherefrom at the end Of dinner everyo couo
pluck his or her dessert IS indescHbable'
French gardeners are now obtaining the same TO.
suits a. the japanese In the proancuoh oi u"aI
trees which are in great demand, their i'uV oeH'e
lust as perfect a. if had gown on fdl Sizcl u''.
Their methods are kept secret a. uosc "''.
in JAPAN where secs trees two ana thee "u''u''a
vcors old which have been treat d III such
a manner as To stun; their crowh ana 10 pr"
vent them from attaining a height OF more 'n'u.
two feet at most. Their trunks are gnarleu an"
twisted by age, but they bear no trace OF the prhs
knife and they constitute an exact mpie'eh''~o"
in miniature of the grand old sycamore. oak CEDAR or
ample trees. which line tic magnificent hity-mue
avenue which leads up to the sacred shTiles Oh
Nkko.7
Some time ago japanese gentleman. who IS hviAs
in Paris invited some friends to genuine Japanese
dinner. OF which the menu was as follows: bahaDs
soup slices opus devil hShfeeler' roasted p"rou-
nine oranges preserved in ginger syrup. bolleu pome
cranates candled lizards tails, ec. TIE daihueSt
morsel of the feast which is 10 tho Japanese what
oysters are to us was a magnificent h,h Of the tirbot
species II wa, served a large dish OF priceless
Kioto porcelain Carnshcd with wreath u vaFleSa'eu
bamboo leaves. Il was still alive Tor is Hu!' anu
its mouth moved regularly. To the horror OF tie
-,ets pr.ent the host m. the Sn from the upper
mart 81 the fish, which had been previously loo>chi
and nickcd of slice after slice Of the creature, WHICH,
although alive had been carved in such fa'nlon
that no vital part had been touched. Inc h'Sirt'
ellis liver and stomach hal been left intact ana soo
damp scawccd. on which the h-h rested suhceu I,
reen the lungs I'm action. The miserable tling Neemed
70 look with h,trous but most repr'lfhiu eye upo"
the guests while they consumed it, b'dE' u'c ua'S'
naront flesh OF which they were fored - aint 10
he delicious 1t should be added that THIS plru'llar
fish. the Dali is only good when eaten awe. i"s
moment il i, dead it becomes Opaque, tough anu
starchy.
The hest way to take ink ont Of table linen Is TO
soak the spot, in sour milk. Int the cio'h III e"o
fresh milk and set it where II VIII tam SUM- '
nrocess Of sourine seem, assist in drawing o"i inc
stains Rub the spot, after they have been : aiming
twenty four hour, in the milk after 1t ha' cut''d
inst as You would wash any spot IN water l"ey
will finally become very faint and may now 10
washed cat in water. and the first time they ue puI
through the weekly washing the probability Is mat Ill
ira of the ink stains Will have disappeared
There are few vegetables 50 easily spoiled By an
incompetent cook the winter roots WHICH Hc'p ="
exc out the supply our tables TIL green Veee'ao.
come Unless these roots are those Icit III inc E'V"u
over the winter and these You have all fresh aug IL
is always better soak them for an hour or TWO Dc
fore using them Parsnips should be scraped clean
and cut INTO lenGhwiSe strips. ard thrown as th'y
are cut into ice cold water When all that are ho'dea
are prepared put them into siirepah ana cover .'
with boiling water. adding no SAT- "h'h tl'N h'''
cooked half an hour add salt and cook them till they
are tender. Remove them from the water WIN "lfo
spoon to drain them. They may now be maSheu or
served rs they are with cream sauce For TINS sauce
stir a tables poonful of butter and teaspooniui
Of flour together. add cup vi MIX
and a grating of nutmeg. a icaspooniul OF sdt
and a snrlg Of parsley thyme bay leaf aud spray
n SCUM celery tied together THIS bouquet oi herbs
may be omitted, but adds to the h%vor ana sh9nld
,e usrd If convenient. Wien the butter and Hour
ire mixed I'm a h9: saucepan add the other Ingredient,
md stir the sauce til II hol' then adi another ,,p
IF milk OF cream Pour TN, not sauce over INC
he parsnip- to be served mashed II require, niue
are 10 serve them perfection not a. water havOr
les, mu,h. a. they too often seen. MASH a pat
n the parsnips mea >ured after MASKING. Add Two
obespoOnf, OF utter one telSpOonlul ol SAT-, III 10
)rpper and two tea>pOOnfuls OF hot MILK MIN All
he ingredient, together lightly. and serve the pashp'
# once. II you wish paIsnp balls Tor Dleiktst,
make enough mashed par>nips 10 have pint leit anu
nix through this pint "A beaten Roll the mixture
90 then dust il thorou lilly with folr. being careful
lla every portion Of the ball Is first covered WIN INC
80 Law The balls in a frying basket ana plulIn,
hem into boiling fat and cook them tIll they arc "eh
,rOwncd. lit, ,...n.,,
oyster plant Is another root which Is freqnery
noisd and served the table too black n, 10 De any
hing Int appctlzinc. \ great many nous keepers
IN not know that stew OF ster plant should be VIII g.
elect a goodsized bunch Of IL. about dOn'n roots,
nd have ready quart Of cecold water 10 which
Iree taIlespoOnfuls OF vinegar have bccl added.
cr,uc zach root and throw Il this acdUla;ed water.
low mix well tablespoonful, OF Hour and two
lblespOJnfus Of vinegar. cut tie oyster plant roots
mo two-inch lengths. mix them with the vinegar
nd flour and put them into saucepan ana cover
lem with abundance OF cold water and handful OF
ALI Cover the saucepan. bring the contents to
he boiling point and allow Il TO boil thoroughly for
,rty minutes The oyster plNt may now b. served
ith cream-sagcc like p3r>RlpS, or II l. DELICIOUS
ralnCd and served in maitIe dhOtcl butter made
A mixing together twO tabespOOniis of butter.
ust Of pepper the juice OF half IA lemon and a tea
pornul of chopped parsley. II this sauce Is used
et - he pieces OF drained oyster plant after Is
d,s-i - them To the saucepan and toss them around
or Nment and then turn them into vegetable
sh and serve.