New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-06-12

our country people have given up their wholesome
white washed walls for the more elegant. kalsomihed
Cnes. No kalsomine should be used In simmer bed
rooms or kitchens. which need the purifying ana as
injecting powers Of the yearly coat OF whte-wnsh MAJ
sonne is seldom renewed II lasts much longer tnn
White wash and such kalsomlped wall must become
moro less affected In TIM by the impurities Of the nt
mosphe:e in such In the way that papcrea
walls are. Let summer bedrooms and hitchchs
at least lie finished In such a way that they can be
thoroughly and frequently cleansed about the walls as
we'll the floors.
Not every one knows that lamb sweetbresds arc
almost delicious those OF veal. They are con-
sidcraby smaller however. They may be cooked In
almost any way that veal swcetbread may They
must be banched before they cooked in any way
To bnnch them. let them soak In cold. snlted water
for thrce hours changing the water at the end OF
each hour. Then throw them Into cold water ana
bring them TO the boiling point, letting them simmer
for five ten minutes according TO Size They are
very nice fried and served around mound OF green
peas: smmered In a little llseasoned white
stock In the for about fifteen minutes and when
well Drowned. served with the gravy around them !;
| or more delicious still, with espngnoe sauce.
Spring lamb Is at the height Of It's season. and
whcQ properly prepared Is 5 dainty Neat be
brought on the, table Spring lamb comes into our
markets somewhat later than 1t does in England, where
II is expected In market from Easter TO Mlchaclnas
Like veal or any young meat young lamb should be
thoroughly cooked. though the yearfng lamb or the
fated lamb OF the winter months is properly served
The hind quarter is the prime roasting piece
OF lamb and Is the part from which steaks for brol
ing should be cut. leg. weighing about six pounds.
should be roasted In quick for at least an hour
and half No red blood should follow when tho
meat is cut, for spring lamb Is as much out OF
place as rare chicken. There is something exceed
ngy disagreeabe ip seeing this meat put our tables,
as II too often is In a half-cookcd condition. Whllo
roasting, the meat should rest q rack, and should
be basted thoroughly least every fifteen minutes.
on account throw away the caul fat, as ignorant
cooks too often do. Wrap IL closely around the leg
the ronst with salt and pepper. and dredge
lightly with -four before placing 1t on the rack. when
the lamb Is thoroughly done, serve IL at once, with the
time honorcd accomplishments OF mint sauce, green
peas. asparagus Julienne soup garnisbed with
tho vegetables Of the season, suitable soup 70
serve with spring lamb puree OF green peas,
when asparagus Is served vegetable; or cream
Of asparagus soup when green peas Is the accompany
ing vegetable Let the salad be a delicate one OF
lettuce OF watercess and the dessert. light one
OF frozen cream or custad. Such a menu this Is
especially suited TO the days OF June when any
thing heavy In food pals upon the palate. The air
fresh, the Is green, the roses are SO ar
IN the perfect days Of Jnne that the most matter Of
fact among ethcieazed in our tastes. Even
the thought OF such robust fare that OF Christmas
day becomes repulsive at this season.
An orchid pncushon to hang on the wall for hat
pins makes either pretty present or salable aru-
Gle for a fair. In the example given the top leaf
Is OF pale yellow satin. the side Of lavender
velvet and the lower leaf OF violet velvet. The