New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-07-10

pose English furniinre Is especially VsiuhDie
It must be used spa1n-ly however for II put on roc
thlckly it is apt 10 smear The best way to apply
II Is 20 dampen cotton cloth with little Oh pe1''~
dipping It in tie cream. Apply it scantuy over the
whole surface Of the wood and rub it In as IL is a
piled. using hard ro Of cotton cl0th or psh n j
called by the poiisher. to rub It H. There should
be no appearance Of the cream on the surface ana
the finest cambric handhe7choi ra-s"d over tne sur
facc when # j. done should show no mark
No table which is properly cared for VIII require
any application Of tbs kind oftener than once II
month. TIE table sLonld BE- kept in order between
times by the frequent use Of a polishing pao and q
channels skin
The trufe is an edible fungus that Is very little
known IN this country, except among prOi'sSionai
cooks 1t IS found here In 4 canned state wherein
according 10 eplcures, IS far Inferior to ihe ir7h
vegetable. 1t mpar q very cnA@r ana ueno"'''
favor 10 anything which Is cooked Win H. Nu' IN
small oblong pieces, II is used 70 decorate a'pc
jecs and other cold dishes as well rs decat" entrees
few trufHcs frequently added to ooquiiies'
chicken croquetcs any finely favored ininoe' Inc
smallest jar Of trufles which holds only nan PM
costs cents Therefore this dencacy is useo mere
chiefly 10 give favor 10 other dishes.
Fresh apric,ts from california are row in market
dozen delicious dcs crts called TO Hlho py He
name Of apricOts This fruit j. Infinitely superior "
the peach for cooking While Inc peach has more
delicate flavor il Is also more evane,cem. Aphcor
make an excellent icecrean, delicious bd'aran
cream. and good soufre. \ mc1nGue PIE H'Aue "
aprcots Is OF the most acceptable summer ueSrls
that we have. Bake II exactly like peach PIE Du'
without an upper crust Cover the pie with
merngue favored with lemon when II Is biV'"' ne
turn II 10 the oven JUS, long enough TO COOK the
merfngue very slowly browning Il lightly Ihen serve
il cold In making these meIingmc pies IL IF De''er
TO line the pie plates with paste, I'LL them WIN apple
sauce bake them for about half an hour then take
them from the and taking out nearly III the
apple fill them with the preserved or t'wcd apNoots
or peaches and bake them fJr about fifteen minutes
longer. They are then ready for the meringne. a
method something Ike this is usually pursued By
French cooks in making their pies Tho apple sauce
IS 50 delicate IN its favor that IL readily takes on
the flavor OF any other fruit cooked with II ana cannot
be distinguished from II.
The most delightful peach and apricot taris ARE
made OF fresh fruit somewhat the same way Tho
shells Of pastry arc first filed with apple sauce and
baked This is then scooped out leaving slight lining
IN the bottom and the shells filed with the fresh
fruit which has been well sweeened. The tsris are
returned 10 the oven just long enough to allow the
sugar 10 melt to q glaze, which Will take about three
minutes. Such fruit tar this Is delicious served
with whipped crem icecrcam.
There have been many substitutes for whaebones IN
recent years The dresssteel for time was considered
on Improvement 1t certainly was al improvement IN
cost, for il put IN market already covered, at
almost quarter the price Of genuine whaebone' but
it gave snf. unSalny appearance TO the figure.
TcatherbOne which a stilencr made from the heavy
qus Of turkey geese and other feathers. has Of late
leon used by our best dressmakers. II has dc adj
vantage Of being unbraabe but cannot be considered
equal u whalebone In the HcXiblllty with which the
latter mouds itself 10 the hgurc.
Considerable ingenuity has been exercised In httng
whaesbOacs into cases. that the dress moulded 10
the figure. Some Of The most skiliul filters wrinkle
the castings on the bone. as % give II SUFFICIENT
room 70 adjust Itself to the movements OF the hGlrc
Tailors however usually put their castings plain.
without wrinkles. but they dampen the wha"bone so
that II moulds itself 70 the shape intended and Is then
pressed dry by the presser's iron.
very pretty mautel may be made by buvinr three
white plaster busreef Of good subjects. rubbing them
thoroughly with rav lnseed oil, and inserting them IN
o cram colored wooden manicl as panels under the