New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-08

light corn 1t should be treated Ike fresh or iike
leg Of mutton; 1t should be plunged in boiling WAFER
and smmcred very slowly TIL II Is thoroughly DONE
When the beef has been thoroughly corned IL shonm
be covered with cold water and brought slowly to the
boiling point, then simmered TIL done. AL boiled
meat should be skinned after 1t has boiled gently sew
eral moments and II Is not usually necessary 10 SKIN
IL again TIL 1t n DONE Any grease that has risen 70
the top Of the pot should be SKINNED on rs soon as
the meat is done, and II should then be taken up.
II the meat Is lifted before the pot is skinned ID
will bring with it considerable grease Boiled meats
require acid vegetable served with them,
and for this q caper Is commonly served
with boiled mutton, and mould OF spced currants or
dish Of acid apple sauce Is very acceptable WIN TINS
meat Cabbage and beets which dressed with vinegar
Arc the proverbial accompaniment OF boiled beef. The
liquor In which mutton fresh beef Is boiled makes
delicious soup but corned beef imparts so much OF ~
saline quality to the water In which 1t Is cooked that
tho liquor becomes particularly valueless for
moreover. salt meats lose ntte Of nutriment In boil
Ing by the process Of corning tho juices sealed
and do not expcnd themselves In the water.
Fowls and turkeys for salad, croquettss or any
similar purpose where they required cold are boiled
In this case the water they have been boiled in should
always be saved and used q stock for white soups
A fowl about year old few months older but not
tough old hon. should be chosen for salad or GRO
quotes or to serve boiled younger chicken Is not
good for this purpose. A turkey, chicken or
fowl Is prepared for boiling in exactly the same
1t is plucked, drawn, thoroughly wiped but IL Is not
stuffed 1t is then plum ged In boiling water with the
breast downward and gently smmered till IL Is done.
II the bird is intended for croquettes salad it Is
allowed to cool I'm the water 1t boiled IN as all
boiled meats which are to be served cold should be.
II 1t is to be served dish the table IT must be
taken up hot and a nice oyster sauce prepared from
some Of the liquor It was cooked In with the ad-
dition Of q little cream, oysters and seasoning.
The water In which meats boiled shonh be saltcd
about half an hour before they taken up II salt is
added before 1t tends TO harden the water and to pre-
vent the cooking tender and il also draws out the
juices Of the meat II on the contrary the salt is
added after the meat Is something more than hall
cooked it does prevent It's becoming tender while
a coating has been formed by cooking round the meat
which seals up the juices that the salt has little
no effect.
The most satisfactory way to clean wall paper IS
with bread about day Old, but not old enough TO
crumble badly nor fresh enough to be doughty when
used. II the paper is not very much soiled it may
be busted and rubbed down with soft hand mop made
Of cotton yarn. Remember In using the mop or bread
to take even downward strokes, one following the
edge Of the other so to cover finally the whole
To remove spots from furniture All old authority
says: "Rub them vigorously with sweet oil and
turpenne. When the spots removed the furniture
may be washed with warm, not hot, soap-suds and
polished with little crude oil or petroleum"
The best to renovae old feathers is 10 put them
from the ticks into barrel of hot suds. They should
be shaken out under the water after thoroughly wash
ing them in two three barrels Of suds Rinse them
thoroughly Spread them on clear sheet on the floor
In small, warm room after wrtnging them thoroughly
in cloth to extract all the moisture that can be taken
out In this way. Leave them night to dry the
sheet, then remove them to another and beat them
with stick. tying veil over the face and head to
prevent breathing the fun Of the feathers that rises.
In few days the feathers will be fine and dry. They
can also be dried by putting them in bag Of white
mosquito netting han ng them in the sun and turning
and beating them occasionally. II one lives near a
steam enovatng establishment 1t is better TO send the
pillow there, they only charge so cents pillow to
renovate them.
To clean marble mix little whiting with a strong
solution OF washing soda and little dissolved soap.
Lay the mixture the marble with brush and let II
remain for half an hour, then wash it on, using n
scrubblng brush and flannel, with little alcohol to
polish up the marble.
Old pots and kettles that have become stained OF
have an odor may be immersed in cold suds and boiled
when they win come out as good as new.
pretty and comfortable wrap for n ball is a Ions
cloak of gray plush with vshaped yoke and collar