New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-10-02

DALI IRIBC NE, SUNDAY,
the householder Is able TO have an expensive win.
dow, designed by artist for the place. Some OF
the most exquisite pieces Of household glass consist
OF narrow bands Of color In out in graceful
curves on clear glass background such pieces OF
glass these suitable for screens for haldoors
and for many other purposes In the household. Any
uhs OF an ecclesiastical or memorial character In the
household decorations is certainly to be avoided but
ecclesiastical and household gas, have each a character
OF heir own and churhly characters are not likely to
be confounced by artistic workers ia stained glass
with those intended foT domestic dwellings.
Among the prettest designs for front-doors In the
country Is the revival Of the old Dutch door. which
Is cut through the centre. dividing the upper and
lower portions of the door into equal parts. The
pctufcsqueness OF this arrangement has long been APP
pTeciacd by artists 1t Is not peculiar alone to Hol
land. As many suppose. Il Is IN the upper part
OF Ireland and In peasant cottage, f. many parts OF
Europe Tae upper part Of the door Is kept open
to admit the air and The lower part is kept shut
keep ont the wandering chickens and geese and in
trusve pigs. Many OF the seaside cottages have been
| furnished with these pretty haidoors. made
actly as they were ln the old KnicherbOcker times
with hinges and latches OF wrought iron.
times Of polished brass \ bolt Is used TO connect
the two doors and make them one when necessity
requires. II Is good plan to have simple night
fastening which locks down HE latch Of the old Dutch
door, and Is reproduced In he modern fixture is hardly
proof against an entcrprlsing sneal-thief
The Empire IS the latest fad IN household furniture
we'll in dress. This style Of houschtting is in
every way superior to that pseudo renaissance rep
resented by the period Of Louis Ky. with its
curves and everlasting coqullle efects-a style which
tires abe eye by H. redundancy OF ornament. The
Empire. on the contrary. affects classic simplicity
OF line. While II bcrrows something Of the golden
ormolu from the periods preceding It, there Is at
tempt at purity line and the best examples OF the
Empire period always valuable % the connosseur
and artist Napoleon delighted to decorate his furni
ture with brazen plaques commemorative his great
victories and 10 contrast them with those OF Grecan
history. There Is sometimes too much Of this Ormolu
work in Empire furniture. and 1t Is to be hoped that
decorators will take their examples from the simpler
pieces The changes In the fashion OF furniture
so rapid striking and often little IN accord
with the people and the country that they remind
Of nothing but comic actors lightning changes.
May the time come when the maj ry Of people shall
select their furniture for its wearing qualities, It's
beauty Of line and texture. and its adaptabity TO their
own needs. and a passing show to be cast aside
| IN twelvemonth.
| Chickens arc now In prime condition for fricassee
tender stew. There great many cooks who
| do not understand the preparation OF chicken for
fricassce. simple this dish Is. II requires full
grown tender chickens something larger than broers.
for this dish. When the chicken has been properly
drawn and sinscd. II Is ready for cutting up Spread
II the table before you Cut of the leGs at the
point OF the joint cut off the neck and the tips OF
the wings: then remove the second joints. Trim the
toes of the feet and scrape the legs, removing the
! sldn. The legs Of the chicken add nothing TO the
| nutrlmsnt I'm a fricassec but they give certain
geatinous quality the dish which It Is desirable to
retain The neck should be cut of close to the body.
| The neck and the tips Of the wings. well the
feet should be added the frcassee but they should
lie removed with the feet when the broth h removed.
as they do not contain meat enough to be put upon
| the table French cooks formerly used 10 steep the
pieces OF chicken in cold water for hour 10 banch
them but this Is good thing 10 do II the chicken
has been properly killed and drained free from blood
II the chicken is bloody 1t may he necessary to steep
It for few minutes though there will certainly be
| loss OF flavor from this process. good. tender
chicken ought 70 cook in half hour. A tough fowl
may take hours. AS rs II n done, drain II.
Mix three tables poonfus OF butter with two table
| spoonuls Of flour Add II 10 the chicken broth and
| lot it about fifteen minutes slowly. Put the
chicken back In the broth and warm II up for I'VE
| minutes Dish up the chicken in the centre OF the
MATTER Mix the yollls of three eggs with nt,le Of
the sauce and add this mixiyrc to the remainder OF
the sauce in the pot. but 10 not let the sauce boil
after the eggs added. Sone cooks add hall gill
Of cream A teaspconfh OF Socd butter Is nm improve
the absence OF cTeaIi>-TOur tAe sitHe oNH
the chicken which has been dished up on Tie platter
and serve at The addition OF four muhrooms'
| cut in dice, improves chicken fricassee' and Tor
piquancys sake very small pinch Of cayenne pepper
and the Juice Of lemon are sometimes added Ids
last addition however, Is not part OF the American
ricassee chicken Pieces Of bread cut heart shaped
with large cutter two inches across, and fried brown
In butter. put around the border for garlish
such stew as this Is very nice served with bod"f
also Of rice when It becomes blanqette OF chicken
A very nice wxy OF cooking tender chicken Is IN
a pilau. Take a chicken OF about two pounds Out
II up a. yju do for a rcassee. Fly an onion In
large tablespoonful OF butter adding also quarter OF
green pepper. cut In bis. When the vegetables
are coored put In The chicken. II requires very
large iron sIhder hold n whole chicken. When the
chicken IS fried brown side. turn 1t on the
other. Il may require n little more butter Moisten
the whole with pint Of good broth or gravy and hall
a cip OF tomato sauce. Add six mushrooms. shlt ana
pepper and a little saffron, enough to give II pale
yellow. but not enough to flavor 1t percep'illy The
saffron Is added chiefly for appearance sake and may
be left out Cook a cupiu Of well-washcd rice In
broth until IL f. thoroughly done When the pllau
f. Done which will take about twenty minutes sim
mefng heap the rice border around IT, sprinkle
about three spoonfs Of Parmesan cheese over the
rice border and ut once. Tender chickens are
very nice cut up for fricasSee then dipped IN
little beaten egg and rolled In fine bfeadcrumbs. and
then fried for minutes in abundance OF hot
fat Or they may be- roasted In the oven for about
twenty minutes first pouring a little melted butter
over each piece. Serve the chicken with Iar'are
sauce or a piquant tomato sauce. 1t should be ac-
COMMANDED al this season by friters The usual
sauce served with chicken cooked In this way Is cream
sauce
In the first dull DAYS OF autumn after the light diet
demanded by summer weather. II IS wise to Introduce
a few dainty hot dishes on the supper table. oysters
are lust I'm season. and n dish Of oyster toast Is es
pccalIy nice Remove the crust from six thick Slices
Of rather stale bread Trim them In suitable size 10
hold half a dozen oysters. Toast them delicate
brown Have thirty oysters and half n dozen nt'le-
.ck CLANS freshly opnncd - rain the liquor from