New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-09-25

The revival OF tho apron IS one OF the predictions
for fall and although the ornamental apron has
apparently no spccl.l use. except TO display It's
pretiDcss il practical purpose: II keeps
the front OF handsome house dress from becoming
worn and shabby when the rest OF the dress Is sti
In good condition. II Parisian reports true
We may soon the dainty brocadcd aprons laced
With fIills and ribbon trimmed which n regular
feature Of the housedrcss generation ago. How
ever this may be, II Is the part OF every house
keeper to, keep a gor;ly supply Of aprons hand
and even tile much-dcrldcd Bingham apron should
lind place In the Kitchen where there IS any rough
work to do and the maid OF all work should DO
taught 10 make Of such aprons In order TO Keep
her dress prcsenable other occasions. The best
material for ordinary white aprons. which mlstresscs
quite often supply 10 their maids, Is American
cambria. A houserhaids apron should be severely
plain. finished with deep hem hut without lace
embroidery. The apron Of nurse, on the con
trary may be- as elaborate and fanciful the
taste and the purse OF the mistress may dictate"
providing always that II Is large enough. II should
certainly De- two yards WIDE and reach nearly 70
the bottom Of the dress. a lnnsemaids apron
should De as wide but not quite iang.
houscmalds cap. like her apron, Is In best TASTE
when il Is plain.
All aprons should be tied with strings. rather
than bnttoned around the waist. careless maids
are quite likely TO make them A maid should
be Instructed by her mistress to use her gnghan
apron when she Is at the coarscr work oil The
Kitchen and to keep her white apron for use when
she is attend the door. walt Oh the fable. or for
any other occasion when she Is TO appear Tor
service. There Is no possible excuse for an I'M
kempt maid aud carecssness In her appearance should
be severely reproved. Nothing gives her dress
more dainty appearance than the ample white apron
tied at the waist and the simple cap with Its double
trI II is far better 10 buy caps which may be
Numbered than to select cheap ones which must be
thrown away they are solcd. The cost
OF a dozen aprons OF plain cambria, yard In length.
Is about 49, A weeks supply Of such aprons should
be given to the maid with her caps each week,
when the household supply Of kitchen towels and
other liner Is laid ont; and She should return these
nj the end of the week, In order that they may he
put through the laundry, and receive her second
supply. Thus the head Of the house may know In
what condition these articles are kept, and that
they are regularly washed. It Is useless to expect
maids 10 take care OF their aprons II they are
allowed to tumble them about with their own
cothing-unicss OF course, they exceptionally
neat aud careful about their belongings.
A fair reader in New Rochelle writes as follows
"Wiu the most Instructive. sensible wtscst and most
useful OF all columns the Home and Society" OF The
Tribune tell how to pickle green peppers and put under
sll greater obligation one who lives. moves. pickles
and preserves by that wonderful columnl Notw1th-
standing Delmoncos, IIarands and other cook books
column worth them all put together and as sad us
a home without a mother Is. this mother would be a
failure without the Sunday Tribune. YOu;s with the
deepest gratitude unuttered or expressed
The green peppers used for picking are usually
the bulLnose or bell pepper. which are picked
by themselves stuffed with small mixed pickles
for mangOes. In either case. they are treated In
sbout the same way In the beginning Select from
peppers Of. good slze rejecting the dark. withered
ones. With sharp. keen penknife. cilt circle
around the stems and remove this piece whole
through the opening thus made. remove all the
seeds OF the pepper and replace the stem, securing
It In place by sewing single stitch IN IT, or tying
II on. Put the peppers In brine strong enough TO
feat n potato. Let them remain in this brine for
thirty six hours Al the end OF tbs time. take them
out, and, n you wish to pickle them without stun
ing them, simply prepare sDlccd vinegar by add
Ing half an ounce OF cloves, an ounce Of cinnamon
and an ounce Of mace to every quart OF vinegar
Heat this vinegar boiling hot ana pour It over the