New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-02-14

underwear one deep wide drawer for trousers, ana
wardrobe with hooks for coats. couple OF chairs
one very easy One-a comfortable writing table, ana
a low shelf for shoes about foot from the floor com
plete my list Of essentials for a comfortable room
hope you will find 1t sufficiently moderate one. Oh
course there are many things winch might be ahdeH
such as pictures and various other kncl Enacks, but
that is best left 10 the taste Of the occupant
Tie fascinating pieces Of German splachtel work.
which are more or less direct copies Of the ola
fashioned cut-wOrk Of the middle age, make very
ornamental display "a the linen shops. bat unhappy
they do not wash well The needle work edge puls
away from the linen aud leaves II raw ana ufiN.
This Is not Il necessity Of the work, because there
are pieces Of medieval cut-wOrk now in existence
In Europe which are I'm more or less perfect state
OF preservation showing that Ills cut work must
have been done by some more careful process tlan
that employed in the sprachtel work. There i no
reason why II should pull ont any more tlan an or
binary buttonhOlc for the stltoh Is the same as or
dhary buttonhOe stitch II Is possible that some OF
the cheaper pieces are done by machine wI6ch would
account for It's raveng out. Ancient cu;-work was
introduced In Venice and Florcnc, in the time Of the
Nedicis and was the direct forerunncr Of lace. II
IS the most fascinating and interesting Of all ancient
embrOideres.
There are very few housckccpors and Jew cooks who
understand thoroughly the art Of preparing cold meats
for the table. We are not accustomed as a rule 10
what are known in England "sideboaN dishes
The cold pic familiar In all English houses IS almost
unknown here. It is true We have grand gahntne5
prepared by professional cooks our supper tables
but II Is a rare thing for hOusckccpcr to be bom
enough to attempt the preparation Of boncd chcken
or boned turkey herself she regards 1t with awe
ms something tit for nothing less than gala OCCASIONS
Il is an thing for an ordinary COOK IN thN
country to prepare good asplc Jelly ana most
Of our cook books resort to the clumsy device OF thcA
ening a rich stock with gellnc in order To give I'M,
Jelly the proper consistency. The result IS mass which
gives suggestion Of glue such flavor as IS always
given where geatine IS used device to take the
Mace OF the natural gclatine which should be brought
ont In process Of cooking the meat ana bones As
rule artificial gcatne should never be used to make
"A Jelly, except in connection with substances WHICH
possess no gelatnous matter In themselves. Aspic
jelly Is always prominent feature OF cold meat pics
those MICS owing their dcc1Cy to the jelly which l.
melted and poured into them after they are baked
and becomes firm when they are c0ld. The famous
- veal poics7 with which the dutiful Fothernsay de
lighted the heart Of her father, Captain CCsean ana
which he esteemed beyond all her histonic gifts were
no donbt made in this All those pies have "A
certain proportion Of ham added to them, mixed with
In. veal, There are thin layers OF veal forcemca and
this mi Xture is then baked beneath crust. When 1t
ls done the Jelly is poured In through hole In the
ernst and knife Is tarst In 50 that the Jelly runs
In veins through the pie. II IS not especially DIN
chit 10 make Of these pies and they are exceed
,cy convenient 10 keep ia the house for extra occl-
siOns. go
Mako the aspc jelly day or two before by boiling
a knuckle Of veal down in water sufficient to cover
Il for five hours When fl has cooked for four hours.
add one onion n carrot two three sprig' OF parS
10y stalk Of celery. blade OF mace and three cloves
Continue the cooking slowly. When the time Is mp
s.ason II with sal, and pepper The liquor on the
men. sborIh be reduced about one-haf II II i not
reduced as much this, let 1t boil down rapidly Tor
= few minutes Til IL is reduced. When II IS done.
strain IL through soup striner and set IL away I'LL
The next day. Many cooks add wine or the )uico
o. half lemon TO this Jelly. but the majority of
peope prefer the pure flavor OF the meat II the
wine is added II should be added the next day after