New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-04-10

appeared during the time the creature is In grub
state. II you wait a month later he will have flown
out the window prepared to be0Ueath his comfortable
| quarters in your house TO his descendants.
There Is nothing but bclzile naphtha which is OF
the slightest IN destroying this pest. steaming
| Is Of doubtful value. He reves In tobacco.
| Camplor is food for him. lie enjoys salt bath.
And he will eat through any obstacle placed In his
| way, whether cotton your books. The grub Is q
little hairy creature small that it easily hides In
| the fuzz OF the carpet.
Asparagus one Of the FIRST vegetables Of spring. win
soon be here Il makes its appearance in the New
York markets often as early February, but
from the South, ard does not reach prime condition
until the first OF May when It grows freely In our
gardens The demand for this vegetable has steadily
grown and several new and improved varieties have
recently been added 10 the old, which command
large prices in the markets because OF tho size and
peror tenderness OF the stalks The asparagus was
originally seapiant and it t!l1ves best on the sandy
seasoil OF Long Island and EewJcgsey where market
claim with little question the finest asparagus in
the world is grown. The southern asparagus is very
inferior TO II.
There several ways Of cooking this vegetable be-
sides the familiar OF boiling. 1t may be cooked
grntln in the For this purpose. boil a bunch
Of fine asparagus for twelve minutes. Lay IL In q
baking dish. Mosten it with half cup Of the water
In which 1t boiled Crate Parmesan cheese over II,
II well with salt and pepper, sprinkle table
spoonful Of fresh bread crumbs over the top with
tablespoonful Of butter cut in bits, and bake In mod
erately hot oven for fifteen minutes. Cold boiled as
paragus is very nice served a salad with a French
dressing with the following Pound the yolk
Of hard boiled egg to paste, add two teaspOonfuls
Of good vinegar, saltspoonfu Of salt and half the
amount of pepper. Add onion minced fine. Toss
all together thoroughly pour the cold aspar.
agus.
| One Of the most delicious soups made IS cream Of
asparagus Do not attempt to make 1t from the refuse
stalks which cut of from the ends Of the asparagus
some coOkbooks recommend or IL will be surely q
failure. Take at least half bunch Of good asparagus
Put II in three pnts OF stock water II yo1 have no
stock. The tips Of the asparagus should be removed
before 1t is put in. Now fry half onion. Add to
it bay Leaf three spigs Of parsley, little spray Of
celery and thyme. all tied together In bunch. Put
these In the soup with twelve peppercorns and let
the whole simmer thlrty-fve minutes. Then strain
through puree sieve, -four sieve IL you have not
the other, pressing through all the asparagus that you
can. The asparagus tips which were cut of, should
in the meantime have been cooking gently for twenty
minutes In cup Of stock OF water II you have NOT
stock. Strain the stock water of these tips and
add II to the rest OF the sup. Put the strained soup
back the IRE. stir two ablespoonfus Of -four With
Two tablespoonfus * butter and add them to the mix
ure Let the soup cook slowly for ten minutes after
acc cup Of rich cream and the asparagus tips which
sBoah have been kept warm meantime, in covered
ap set IN a pan Of hot water the soup at once,
after adding the Half the cream may have
been beaten to stiff froth that 1t will float in 1t
| tic islands on the soup when 1t Is served.
| Housekeepers reminded that asparagus Is also
one Of the most desirable vegetables for canning
1t has sometimes been said that needlework has
become one of the lost arts. after the inven-
ton Of the machine 1t was confidently predicted that
machine work would eventually supersede the needle.
But while this invention, the greatest boon that In.
ventve skill has given to toiling womanhood Is
| not for a moment to be underrated, 1t has simply
been proved to be simply an adjunct to needlework,
not substitute for 1t. 1t Is just essential to-day
that child should be trained to fell hem and cusset
work, as It the day Elias Howe conceived his
! idea OF the machine. The machine IS all the moro
| valuable, that have found out what its nmi.
tatons are and how to make the best use Of it. Men
are no longer called upon to rack their brains TO in
vent new hemmers fellers, when people no longer
| want machine hens machine fells.
The old fashioned hand fell Is quito generally super
| seeded, however by the soft French bag seam, which
| washes well and does not become hard and yellow
with wear and may be Gone by the machine. a greas
many ladies who have their work done In the dantest
manner prefer q neatly whipped seam TO either feu
or bag seam. II TO US that the old fashioned
running stitch BY which tucks made is no longer
OF any use as the machine stitching Is more quickly
done and stronger and better than any running stitch
| can be- In short, all seams IL properly put In by
machine are the stronger and better for 1t. Hens,
| however, should always be done by hand and 1t Is
niece OF vulgarity to put on with machine stitch
lace or any trimming which is not properly laid In
| nlace with n seam. Lace should be whipped on
and fat trimmings, like passementerie, bands OF vel
vet or Ribbon should be put on with blind stitches.
The art Of the dressmaler and semstress Is no less
an art now than 1t was before we had the machines.
A. this season of the year. when spring opens there
are ordinarily some preserves and sweet pickles left
over in tie closet. and there Is some debris OF
empty cans and Jelly jars on the shelves. which 1t Is
better to sec to before the warm weather comes. II
they are not attended to now. in ample time. II Is
out, likely that they will be left till the canning
season arrives and must BE- crowded into the multi
plicity OF duties which come at that time. During
the cool DAYS April before the regular cleaning tnie
comes II IS we'll to put the cellar In order and to
clear out closets and pantes and the preserve closet
1, one Of the first which demands attention.
Little can be done with the old store Of last years
pickles II they kept the season. so it IS better
to Use them up before weather comes. There
are few pickles that better for keeping over the
season. Walnut pickles. one OF the very best pickles
we have and walnut catsups are not considered thor
oughly ripe till they are two years old These there
fore should be put up In bottles sealed up from te
air and when the store closet Is cleared OF its con-
tents each bottle should be wrapped in paper to ex-
cludc all light And while upon this subject 1t should
be remembered that preserve closet should always
be a dark closet, II possible, as light Is always as
destructive as heat. In addition to darkness in the
closet however 1t is wise 10 keep bottles OF canned
fruit and delicate preserves in papers. All preserves
and all canned fruit and canned vegetables which arc
not likely 10 be- used up before summertime should
now be wrapped up In fresh papers and set out
SIDE while the closet is being thoroughly cleaned.
When this has been done to your satisfaction and 10
is aired and dried sprinkle abundance Of powdered
borax ovrv tie shelves Pat clean. white paper over
them. Tie best paper for such purpose Is the white
paper on which newspapers are printed. and cheap
quality OF this be purchased at 10 cents qure OF