The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-10-03
NONAN'S WORLD.

1t is worth while, says the Boston
Transcript. to know how to make roses
last. especially at times when the price
90 tbano - almost a fortune One in
stance which thoroughly demonstrates
that these beauties may be kept for many
DAYS might fit in here, although summer
is at its hight. Roses need the same
treatmeutin the summer as in the VIII
ter. A woman gave three dinner parues
last Christmas week with the same dozen
aud a half Mermet roses, and the flowers
were much admired each time. 1t was
after II o'clock each night before they
came off the table. They were removed
10 a wide-mouthed kitchen bowl that held
a generous supply of water ana win
strong shears the rose stems were nlpped
off an inch or so under the water. 1here
IS a bhysiological reason for cutting uh-
der the water. but never mind that. 1Heh
the bowl of roses was carried to the cooi-
est cellar, but not one that fell to the lree-
zing point placed in the big wash
boiler a little sprinkle of water dashed
over the whole and the cover put on tight
Nv. They were left untouched until the
fresh as before OF course, if the florist
had sold the roses that he had been hoard
ing for several weeks in the dark ace
room, they would not have endured the
gas and the candles and hot air conditions
of a modern house so many days
The same principle may be applied 10
keeping salads. Lettuce, spinach, cucum-
bers and the like ought not to be soaked
tn water If the lettuce leaves be re-
moved one by one and washed by cool wa
ter then laid in a stone jar with no water
that will drip from the damp leaves, the
lar covered and placed in the ice chest or
cellar the results are very satisfactory.
1t is a good plan to lay a plate upside
down In the bottom of the jar, to keep the
lowest layer of the lettuce from lying IN
the water that will soon drip down
Flowers will keep fresh longer If their
stems are in wet sand. Put the flowers
into vase. as usual, then carefully sift
into the vase by means of funnel sum
cient sand to fill it nearly to the top, shak-
ing it so that the sand will settle down
among the stems. Gradually add water
until 1t stands a very little above the top
of the sand and replenish the water as Of
ten as needed.
II had rather an amusing experience
not long ago." remarked a clubman re-
Gently to the New York Tribune. You
know l consider myself a bit of a Gordon
bleu. and my wife complains that 1 am
continually upsetting her cooks with my
suggestions and object-lessons. Well,
that may or may not be, but 1 do think l
know a thing or two, as it is exasperating
to the last degree to have good food spoil
ed in the cooking However, as l say,
that is neither here nor there. What L
was going to say was that l was giving a
Co.. ..uNe raa-
taurant. when, as luck would have it, L
received several brace of English pleas
ants from man whose preserves l had
often shot over on the other side They
were in prime condition, and If there is
one thing that 1 pride myself upon more
than another, 1t is my knowledge of how
to cook game.
81 wanted to give these men the pleas
ants, but longed TO treat them myself. Sud
denly happy idea struck me. l wrote
a note to the chef with whom | had had
many a confab over methods and means,
and with whom, in consequence, | was on
excellent terms; asked him If he would
have any objection if l came into his Gull
nary department and cooked those birds
myself His reply came couched in the
most fiowery French (French is almost
my mother tongue). saying that not only
would he gladly allow me to cook the
course, but that he put all the resources
OIL MS establishment a mon disposition.
1t is a curious world, that subterr-
mean region where all the wonderful con-
fections are made that tickle the palate Of
the best epicures in New York, and it re-
minded me of the picture in my little
girls Dore story book, where the busy
gnOmes are preparing the wedding feast
of King Drosselbart. Such running to and
fro! Such savory odors! And yet such
excellent system and order
Il found my friend. the chef, waiting
for me. A pretty little kitchen maid put
a freshly laundered apron over my head
and tied it around my waist. Then / put
on a pair of sleeveless, which covered my
arms above the elbows, and a shining new
cap, which had evidently never been worn.
when 1 had assumed these insignia of
office, felt as if for the first time / had
found my vocation. The chef kept his
word, every convenience was placed at
my disposition, a competent helper was
, detailed to assist me, and / spent one of
the most enjoyable hours / have had for
a long time. How did the birds turn out ?
Why it goes without saying, my dear
madam, that if | cooked them they were
excellent, for, without vanity, 1 think L
may say that if there is one thing | I'M
derstand better than another it is cook
ing!'
1t is curious, by the way how much
more instinct men have for that sort of
thing than women, and how many excel
lent amateur cooks there are among men
of the world.
Il was travelling with my husband in
the Tyrol,' said a young married woman.
land we happened to stay for a few DAYS
at picturesque little inn with a young
German prince, who was taking a walk
ing tour for his health, with only one ser
want in attendance.
The place was pretty, and the excur-
sions IN the neighborhood tempting. but
the cooking was beyond words So what
did my husband and young Maxine III do
he was one of those curious German
princes who are really nobodies from no
where, but charming young fellow all
the same-but turn the landlady out OF
the kitchen, and cook our dinners them
selves. She, good soul, could not get over
the ecceutricities of the Herrshoften.' but
accepted the new conditions without de-
murring and as for me. never enjoyed
any meals more. Everything was delic-
ious."
There are just two classes of women in
the world. Those who wear cleaned
gloves and those who don't, says the