New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-03-20

| Pit ono sweetbread I'm each mould ana lay small
| weight on it. The weights from the nouseho'u
scales may be- used for this purpose Leu inc s"'oE
| breads remain in the mouds under the weights LOT
four or five hours In cold place AT the eho Vi ''"'
time they will be found to be firmly pressed In shape
nice way TO cook sweetbrcads Is 70 bi1iiSe '"e.
Take six heart sweetbreads which have been presseu
into the shape described and lard them with siiaii
larloons Three TO each one Is enough. Fry sniti
| slice Of pork fat In saucepan Add slH"" ""''o
onion cut in slices and two or three slices OF 'a'o' ~
fine also one bay leaf, two sprays Of parsley in'hc
sprIg Of thyme and two cloves Toss the Nese'"''''
| about and put In the sweetbreads. Let them Try
| an .hov ore we'll colorcd Then add cup OF White
s,ocl Pint the sweetbreads In tho oven In the sale
| saucepon covered closely. The cover must be VIII
ON. any solder about it or It will melt Let inc swell
| breads cook In this position FOR three-quaiVos VI %
hour basting them every fifteen minutes beihg o'ei"
TINT the stock does not boil down and let them o""
! Serve them with a mushroom sauce "heh "e' ".o
| done. They arc very delicious Ser'eu WIN
| sauce or any acid sauce
Tho uost ordinary way OF cooking sweetoreahs IS
70 frv them Ike croouettes after dipping them IN egg
| and bread crumbs. They may be spht ior 'n's p''
| nose lint they are very often cooked whole When
The sweenread IS fried cooked In any way Sno"iu
always be blanched - described above
Every one needs wash cloths for after ones nee
has been exposed to the wind and dust nothing c''o
SO well, ana TOT OcIlta'r oh"' ''N -
M-Is eve or diaper is found to be the most suitao'e
material SET Of dozen most attractive oo"''is
| ,-.,h cloths we're shown the other day by "oHi'"
ho has everything about her toilet rs refined DAINTY
and neat as Il can be made. These were ha"e VI
rne ouallty o. linen birds eye were quarter u
yard sau,rc and were hemmed very narrowly anu D.
hand OF course Tofchon lace treeqnarers oil an INT"
wide whipped the edge. ana hcIu loosely ~ IL w
mako a It,e fr edged these cloths all round III one
he oUuerS Initials pretuly eU
corner OF each were 'i'c '"N'' ~
br1Idercd. >, . .,..,
To cut them TO best advantage II Is well 10 see,'
vord wide linen and n dozen is the number re'l'e
a yard will cut them exactly dividing II lh'o '",',
equal squares Twenty ynrds oil ia'e VIII D' '1t,"es
q, trim them Instead OF giving ones tower n'ch IN
rnndv look o, the Turkish crash cloths ones usually
Az thcS. dainty annrs only add 10 the attTacuvehesS
Of IT,
The conventional salad bowl seems doomed The
rcues, shnpes I'm French salad bowls are quite dii
fcrent from any thing we have hitherto hah' i"ey
ar, considerably lower at tle sidee ana are III "'
angular and curvng leafshapes. Inc pr'ouch ooIeo
ton 10 such a salad bowl, however aesthetic IL HhS DC
Is that IL Is not easily kept clean. nero are wv
manv intrrstices noohs and crcvices. In which inc
al and vinegar Of the salad may rest. Moreover, tho
solod cannot be tossed 50 well in this eccentrlcaly
STAINED bowl rs Ia the old fashioned smooth pam
howl with Its high sides. which prevented It's oc'ls
tossed over Sensible people are quite likely W
nrc,cr the old fashioned plain shape For TINS same
reason the salad bowls In Italian malonca III 'ho
form OF n head Of green lettuce. though ORNAMENTAL
were not practicable. They arr too irregular anu
rough IN n. readily washed. The Individual sa'ad
platcs. each moulded to represent single lettuce
leaf are not as objectionable for they nave hoO ~
many twists and turns. a salad po"i shou'u NC
smooth 50 that every particle OF the OLD dresSlhe may
Ia, easily washed away from It. for IL should De IKE
all other dishes Of the table. fresh and spoucSSV
clean.
In fitting up a giestroom there are many i'tle
comfort, needed BY traveller when IL Is p'cosah'
10 have in place one Of the mos, important articles
which is often forgotten, Is the writing DESK i"eic
should he a little desk. fitted up with pens. Ink and
stationery and stamps In every gucstroom. such
niece of furniture should be small not taxing up
Too much room. II should have Key whl'h the
res may take possession of she desires Ir'o arc
many people who cannot sleep without some dim
LIGHT burning In the room and nigltlamp should oe
an a stand ready for the Of such guest night
,nns are made Ia such dainty forms at present that
they are pretty bit OF brio abrac when not III use
Amonc the prctticst night lights are the fairy lamps
which shed a soft. clear light through the ROOM l"'
advantage Of the night lamp is that 1t sheds no 'h
purc gas a, "A larger lamp does when turned low.
The night lamp turned up to its fullest extent anu
therefore sends out no such unwholcsome gas IL
should contain just oil enough to last Tor n's"
A clo,he, pole or "cOstumer' Is convenient hruce
40 hing dresses upon when they nre taken ont OF
,,nl and II the guests stay Is short one IL Is more
convenient TO keep them hanging In a temporary
,,ae. than I'm the recesscs of dark closet The
costumcr" may be set In the closet TO keep IL away
from the dust. There should be bottle oi aiomauc
vinegar or cologne water AZ well as dainty soap NJ
hand Above all things see that there are ma'ches
In tho room aud that the matchSafc is In prominent
place.
A great many people do not realize the vane oil
eec.,h shells I'm clarifying soups and coffee six egg
ehe Will take the place Of the white Of an egg when
Is ordinarily used this rurpo,o. They shoud always
he saved The clarifying Of soup Is not a difficult
matter After removing the fat from the jeled stock
in the morning when IT Is cold. break up the jelly aud
IN r,ur onarts OF Jelly stir In II dozen egssheii''
II Won use the white of an egg IL VIII require bH'
elv shclls The soup may be very well cleared
with egg shells alone aud No these are usually
thrown away II Is we'll TO save them TOT 'hS }
nur,ose stir In the egg-shcs and put the stock over
ihc fire 10 heat up Let II heat slowly to the boiling
noint and see that It thoroughly bo'ls. Then set II |
Loc where IT will merely simmer and will not cook
violently. Let 1t remain for about half an hout WINE
uicL scum gather, on top Skim this oil and strain :
,le soup through napian bag kept for Tie purpose
II shoud Doe perfectly clear aud shining II properly cla-
ihod Irafcs .oia cooks u,c about han pound OF
raw beef to clanfy FIVE quar-, OF stock This they chop
IN fine mince aud sir into the cold stock soon rs II
l. melted and before it l. heated They Str the stock
continually while II j. heating up. and when II bos
c,,,cr II and after ten minutes simmerng strain II
.br,ulsl a naplin, when II will he clarified
Nothing il more unappetDng than timex, cloudy
cousommc There are several reasons why con
eop,rrc may be ClDuly. First and foremost, i In,
not been properly clarified. II should lie as trans
unrent ~ good sherry. quite highly colored
II should be Il bright golden color but not The dark
brown Of boulllon. though many French cooks color
.-fror 81. . Ri
eu,anel Another thing which frequently makes con-