New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-07-24

HIMSELF and he finally allowed himself to be cnvcloped
IN the plaid wherein he presented the appearance OF
respectable il somewhat huge roll Of steamer rugs
which the Dover tickets of the young men would
naturally account for. They completed their arrange
ments Just in time for within the next few minutes
the guard stuck his head in the window and called for
tickets which were duly presented 10 him by ono of
the young men.
"But here three said the man looking about
where IS the other partv7 ooh, It IS gentleman
that are taking to London he is little off, tap
ping his forehead significantly. And have TO
shape him up as You see" he continued lifting the
flap Of the shawl exposing the face Of the Old gen.
tenlan purple with impotent wrath.
Chatting dishes are coming into favor for daily use.
There IS something hOmeike and altogether delightful
In watching graceful woman cook in this fashion.
An old -fash !oned chafngd III always an affair OF
silver, and was one Of the most expensive pieces OF
plate the family With stand and lamp the cost OF
O silver chafngdish Of today is anywhere from sloo
20 S40O while n modest affair In silver plated ware
begins in price at $50 niclc plated chafng-dsh Is
comparatively inexpensive. but most housekcepers
object 10 placing upon their table on article which
bears so close a relation to the kitchen pots ana
pans II Is, therefore the first cost OF the chafng
dish which detcTs most people from using so graceful
picturesque, and withal so excellent method OF
cooking 1t is not necessary to rehearse the praise OF
ceence Of dishes so cooked lies in the facts that thew
sr~ cooked by the intelligent hand OF the mistress OF
the house that they served the Instant they are
cooked. and that they reach the plate therefore, as
near perfection as possible.
The chafngdish is especially desirable In hot
weather when a dainty dish IS to be prepared, ana
the heat Of the kitchen range is 10 be avoided Slices
OF cold mutton or lamb cut from roast are very
nice prepared in q cl.ingdish, in about the same
way that venlsCn Is prepared. Put IN the dlsh
two tablespoonfuls OF butter, half teaspoon
ful OF salt IA tcaspoonful OF lemon Juice
and O Tablespoonful OF currant Jelly Heat TINS
mixture until il is hot Then put in the slices OF cold
mutton cut thin. Almost any cold meat, but 81
pecally chicken lamb and veal. be heated u? IN
a chatting dish In little gravy and II you wish
curried dsh tcaspOonfu OF curry may DC aooeo 10
pint of cold meat prepared In this way stew OF
almost any kind be prepared in a chafngdish'
great many small dishes may be prepared In ths
wsv There is no dish better suited for making
Welsh rabbit than the chatting dish ana the Simpiesl
rule for this l. the best. Cut poind OF American
cheese into small pieces Pit them IN chahng-
dish with q gill OF good ale. or the same amount Oh
rich milk Add about a pinch Of red pepper and let
TIE cheese slowly melt II should be stirred con
stsntlv while heating and the moment IT Is melted 1t
should be spread on six slices Of toast. II You wish
that English dish that is known as "G1den buck"
s1e poaobcd egg to each slice Of toast which has
been spread with melted cheese.
Mothers should make point o. seeing that their
daughters acquire business-liEe habits Every glri
should BE- taught and required to carry into practice
IN her own expenditure certain amount OF booS
,oen,np I. T. unite lamentabe 10 see the slip shod
yav in which most women keep their accounts. Inc
writer does not whether the following story he
old or new hut II certainly points moral" II 1t
does not adorn q tale A yonng husband hhuins 'pi'
HE pretty but extravagant wife waF considerably ex
coodnr their income brought her home one evening
pe.t Httle account book nicely bound. md looking
worry attractive This lie presented TO her together
with hundred dollars. Now my dear" he said u
want won 10 put down what give You on this SIDE
and on the other write down the way IT goes ana IN a
fortnight will give you another supply
A compile Of weeks later he asked for the book
aOb have kept The account all right" said his Wife
producing the little leather volume see here IL IS
and on one page was inscribed: Received from hgy
one hundred dollars :" and on TIE one opposite, the
comprehensive little summary: spent 1t all"
,,o.,, oh,,o eoorns 10 have taken fresh lease OF
onblc favor Though few years ago large quan'.
60, y, II wor. imported II was not fully appreciated
and those retailers who invested In 1t larseN "'re
losers There was special reason TOT '''i'' eAP
the whim OF the public. rs the ware Is cAo'P"o'
beautiful Il IS not expensive, the shapes are CAV
and II IS altogether In harmony with the freho" ir
inns which now prevail In household DECORATION Inv
,,,I sh ebsnes and other STYLES taken from the sea
s mingled with flower baskets, Venetian jugs lulAls"
flower holders and other designs. some iuc" Vi '
lghtness and dcllcacy Of the beiieeK cni"a may ~
gained from the fact that one dozen cups anu '1 >
making I'm all tvcnty-fOur pieces, wcgh Out pa :,
80 Tho Trenton manufacturers whose BeleeH
china approaches nearly In qualW 10 the Inanos
Irish ware are turning out many very oc'nui" ~,
~ tds china which rank among the finest American
porcelain manufactured
ADO tell me Just how 10 cook man, sa'u a.
,p.rnercnccd hou,ekeeper to friend who was no'co
for her culinary knowledge. 81 have looked III 'o,'
eookbo,ks and ! can find nothing plain ana s''1p',
.nougbsor nv Blrdy 10 foll5w they all assume III"
the ham * boiled or half boiled when they pr'oeco
10 treat II I'm more elaborate fashlon,-and nave '
an idea how 10 begin even. have bought NY mn"
know enough for that, and know what are uc De''
hams in tho market. Now begin ana tel INC 'uo
what 10 do with IL until 1t Is ready 10 serve co" oD
the table" .
a., 60 very simple said her friend. but kno" u
4, az Won say n IS lust the simple obvious knowiedg'
that II IS hardest 10 lind written rules for. f'rS'
soak your ham all night In water which shoulo coVe'
II entirely Then set II the fire to boil 1he ruiz
for boiling a ham is fifteen minutes 10 cich po"'u
so you can easily tell by weighing 1t the exact 'ee
~ time tina, II will be necessary TO cook H. When IL Is
hal, hou.d chance the water and O. tho last boiling
Ado , cpnf,l az nolasscs. When II Is done set IL "
COIL and when il IS cold enough, skin IT ana put IL II
the oven 10 bake until the whole Is hcely p'""o"
some people sprinkle before putting II III 'he over
with brown sugar which forms sort Oh gaze
aTbis ia the simplest way Of cooking man, n''
there is none better In my estiniauoh ou' '
oil sorts Of facts about what Will give IL v"no"
oecn,., navors and many are the suggestions fr I'M
last boiling Some epicures cook II In cha"Pasn'
lust st tho last Others In beer; many isro IL wiz
cloves. An Old southern cook once had' ""u W.
Of covering the whole ham after II WIS sk''lheu Wv"