New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-10-30


'""p chimney ana leave II crystal bright than quart
OF wafer Where dust 1, diio ult TO remove" apply a
IA ~ sk ohol on cloth. The metal work OF lamp
~ os't Kept bright by rubbing II firmly and polishing
" WI" little kerosene on n >On cloth.
10 NOT use sticky old co'hs for cleaning lamps, but
"'sn ou' yonr lamp cloths and lamp brush frequently
s"" see that they clean when used.
comparatively few honsrkerpers are awar" that the
carcaSscs Of various game birds ore valuable for stock
III 'ne case OF many birds The breast Is about all OF
'"e o'u tnat 10 consumed and the remainder OF the
"ro Is icIt on the platter The meat OF the thighs
ana pack makes very acceptable salad or hash hut
one OF the best purposes which, the carcass can be
put Is In game soup. TO make this. break up Ia"
carc"aS thoroughly with all the meat that clngs 10
'hem 10 four carcasses OF grolsr Il bird OF similar
size add y hambone: with about quarter OF pound
OF cooK"d nam clinging to It, Add also carrot and
ONION minced nne and fried together In two table
spooniuls OF butter. hay leaf a sprig Of thyme. six
peppers. two cloves. six sprlgs OF parsley and two
sprigs OF celery. Put all these ingredients In stock
kettle and add cold enough to cover the bones
When II has cooked slowly and steadily for two hours.
strain IT, II Won wish. let It cool and clarity II with the
white of an egg the same way yon do u beef consorme.
Add half glass OF Madeira to the stock. after II has
iInmered All hour. II you Ike the flavor.
Mvorite paste to serve with this Is paste made
OF chrstnnts. peeled and boiled In stock I'll tender
and rubbed through purr- sieve A t-aspoOnIul OF
pepper. half tablespoonful Of salt and two tabepoon
lS OF butter should DO added TO half pound OF chest
nuts and they Should br cooked In pint Of white
stock afte" they peeled skinned and seasoned with
the suit, peppc: and butter for forty minutes II yot
have no purer Sieve to rub them through vegetable
press will answer tn purpose excclcntlv Three
abespOOnfuls OF this purpa OF che',nuS. mixed with
the yolks OF three eggs. makes y chestnut pise. Add
tablespoonful OF salt and pinch &" pepper to the eggs
when they are put In. butter half dozen Of the
tnic,t 'nibal moulds that you have In the house.
Divid" the preparation among them. SET them In Il
pan OF boiling water and put them IN the for three
four minutes. until tn" eggs thoroughly hard
enrd Let them cool. Then inrn them out Ont
them In slices half an Inch thick and them In the
game soup They ar" also especially nice In turkey
soup mad" In the same way n, game soup. but from
the carcass of q turkey Ric- Is also very nice rs Il
thIckrnns for game soup. and tiny frirr> OF pate
chou. the size OF Il walnut. max" good garnsh
The carcass, OF ducks, partridge and game Of any
kind whIrn Is not oa high In flavor also good for
,hi, ,oup. A gam" soup canuo he considered q, nmy
thing but rcOi:Omy strictly speaking, the flesh
Of game b. KEEP: too long In order TO give II t"
proper favor and tenderness 10 mnk rstrla>S soup.
Tho best quality OF soup Gun only ~ made from mrnl,
comparatively fresh killed The juices OF such meat
are NOR, readily extracted than those from meat which
has been Kept the proper length OF time to make the
fibre t.ndr-. This Is good way however to Use up
the carcasses OF game that Won have on hand
BARLEY which was once the stap. grain Of the
world rvnllng wheat In It's usefulness. Is grown
chiefly for It's use In the stu. BARLEY bread Is II
coarsr rather sweet bread sud TO b. decidedly In
ferior to wheat IN nutrition. but barley water is a
delightful and nourishing drink. for which "" have
no substitute for the invalid The simplest form Of
barley water consists Of pearl barley boiled IN water
- Taka half
Of pearl barley. Let II simmer for five minutes In q
pn, " boiling wSt+r. Then turn on This water and
add three pinis Of fresh boiling wh,er. LIT II
cook steadily and slowly for two hours: then strain
IT, add half traSpoonfui OF salt. and sugar to th
taste Where there Is objection on the score Of
health. the addition Of quarter Of pound "t hgs
sliced or the same quantity of rsisns gives favor
10 this drink. The fr1t IS added when the barley
IS nut In It's second water and the solid parte Of the
fruit are strained out when IN" drink /. strained
sometimes the Juice Of half lemon i dd"l b' way
Of flavor. With sufficient sugar to nentrnr" IN" ndd
Every portion OF fat IN the hi'h"n should b'
Freedoms tn the cook. not for eronon'v> >ah" aoIi"
but because II IS positively better for the purposes for
which II NAV lie used ilnn MI, 'ai> which can be
purchased 1T the butchers or tn" gO'rr'' I'll"
strong fats, like mutton. amb and turkey fat. " tr'el
out carefully and straln'-i into TN pail I'LL mv'
pounds he obtained. Will make with a 'inal" pound
Of potash from nine 30 tn gallons ~ soft soap. when
il SUPERIOR for cleaning ar,nnd the Kitchen and for
washing dishes la any soap which i purchased b'
the bar or cake tn. entire cost Of This krg ~ sap
viii he the trining cost Of the poah md ID" TIMING
trouble OF saving tn" TAT aud making III" soap Almost
any cook will prefer this for her cleaning wh"
she once learns to II. The s"apint man Il an l."
dyidual whose visits should AWAY be discouraged
rs there l. fat u>'d nbOn' family when cannot
be put to n good purp,." BY The houSck'"p':.
A promlnrii decorator calls attention to the folly
o! using textile fabrics for ih' dndo 81 ROOM arrn
Ing with justice thai tl.r dndo ~ an, Will Nhodi
be- composed Of material which : Substantial
and may readily y. CLEANED. like wood. paint or
mating In n room wh"-r ia" walls are c"'"r'1
with chiniz there should De- low dado Of ennin"'"'
wood to pr,ven' the. chIniz reaching down :" low
that II Will rcGriv" the wear from chair rnilN ah''
other sources 10 witch the lower part Of the wall Il
pe~uliariy liable For the mtilIiar.an reason II
Is vulgar folly to use plush velvet ms panels FOR
,rrtmr. when wood I, far more appropriate. The
DESK toilet table aud ohcr pieces of furniture which
were, AZ one tine entirely covered with plush. hav"
naturally gone out 81 fashion.
Thcrc is no DENYING The fact that the great hnvinr
public in most large cities moro attracted 10y
something that siartlr> hy rs "c"n'rlrlty than
pl"a,"s 10y its beauty. Tn" Japanese good. IN gen"
Inc native Ia terms have not had In this dt the success
won hy thos" mongrrl good, mad" In European DE-
,igIis by japanese artists. The lively. quaint SILKS
cranes and soft Oriental hanying> IN dull. rich c""rs
thai nttractr: artistic p"op" have often proved q
commercial failure In New York and other larg" c'i"S
Vet, sirnngr rs II NAV s"ru this WAS not h" Gas" "
many 0f hc smallcr citlcs OF the Interior wh"r" u l.
,hown tina, the buying pnhIc are possessed ~ n"''
discrimination. In the store, In Ties" small cities
which have departments devoted TO JaIrln">" goods
n e much cosirr 10 get goods In genuine native de
signs thnn in NcwYork City. In such cities IT." mer
chunis are necessarily restricted to srrOnd choirr ir
prr ha Sing stock small dealers They were. doubt
at first compelled take thes goods which ID" m''ro
pOan merchants had re- cctcd or "a go without bn
having made a success OF them they nr" now glad u
buy them som" OF N" best shapes In caln"Sc tan
goods are 10 he found IN The shop, Of the >nnrr ics
and 10 arc the most characteristic grapes and Other
ines p"n,iv. Jupnnrac fabrics. NOt long a:o I'm
ra ,ulLc liz uIgh one OF the MzAarS thM hnvr ccnm,