The record-union., 1897-01-10

Lady Londonderry, an English wo-
man whose interest in the problems OF
domestic service is almost as we'll
known in this country as in England,
proposes now that the apprentice sys-
tenn shall be applied to the Kitchen
problem. "Take maids as apprentices; !;
let their compensation for a stated tIne
be their instruction in household work,
she suggests, voicing her proposltlon at
an English institution for training ser
wants. The plan sounds well, perhaps
but would be difficult to- carry out, at
least in the beginning. The most 1g-
poramt and incapable applicant for
household service is educated In tne
n,atterof what she shall ask per month,
and one can fancy the scorn with Whlcil
she would receive proposal to count
board and instruction an equivalent TOT
her labor, unskilled and wasteful
though it was sure to be.
4
An American woman, Mrs. c. H.
Stone of ST. Louis, has some excellent
ideas upon this subject which nave
never been widely exploited. She thinks
that training schools for teachers OF
domestic service should exist, just as
training schools for nurses exist, and
when a supply of sufficiently skilled
Instructors is secured they should be
rut in charge of community training
schools for servants. These should be
as common as the neighborhood church,
and as easily supported until they were
f-supporting. To arouse the first In
terest, the spreading of which must ac-
complish the work, Mrs. Stone thinks
that houSekeeperS should ait once es-
tabliSh these district training schools
by giving in rotation the time each
week to class instruction which they
now spend in trying to develop effi-
cheney from incapacity in the indivld-
ual. Another point emphasized by Mrs.
Stone, who is not a professional, but
a practical housekeeper, who draws her
conclusions from years of experience
and thought upon the matter, is as to
the scope of these multiplied schools
7 he training should be more extended
than a special education to create high
priced cooks for luxuriant homes. Such
households ought to be able to supply
their individual needs by special in
stitutionS, though the more compre-
henSive institutions would afford
abundant material to perfect into art
istic workers. Mrs. Stone is now abroad
for year of travel during which time
she will study the servant problem In
all places visited.
The chocolate served at a certain New
York table has achieved a reputation
among the partakerS of the familyS
hospitality for it's unusual richness and
flavor. 1t is compounded by the eldest
daughter who attributes it's excellence
TO the fact that it is made hours be-
fore it is served. Plain, unsweetened
chocolate is used, a half-pound cake
for ten cups. This is broken up and
slowly dissolved IN warm water. whose
heat is slowly increased. When the
boiling point is reached it is allowed
TO boil fifteen minutes. 1t Is left in
the porcelain or earthenware vessel in
which it is cooked for several hours,
closely covered and standing on some
arm but not hot part of the range.
Firally 1T is served, rich and smooth,
with powdered sugar and whipped
cream Where milk Is used only the
chocolate dissolved in sufficient warm
water must stand SO long. The boiling
milk is added and the mix ture brought
TO boil just before serving. And this
particular chocolate maker never stirs
her brew with other than a wooden
spoon
Nougat is easily included in the list
of homemade candies. Mix together
the finely chopped meats of almonds,
filberts, Brazil nuts and English wal
nuts and the fondant, or sugar cream,
which is the basis of all confection-
cry. This fondant, as is hardly neces-
sary to explain, is made by stirring con-
fectioners sugar into the unbeaten
whites of eggs mixed with an equal
quantity of cold water, to a consistency
differing slightly for different candies.
In the case OF nougat 1T should be
barely moist cream Roll the paste
formed after the nuts are added on the
molding-board with a rolling pin to the
thickness of half an inch, dry sprink-
ling the board and pin with the same
confectioner's sugar Cut the sheet in
strips half an inch wide and subdivide
into pieces an inch and half hong. If
intended to pack in a box each piece
should be wrapped in waxed paper.
To the sets of author and birthplace
pictures which have been very popular
are now added photographs of the
great musicians, with, in each frame,
a reduced fac simile of the pictured
COMPOSERS representative work. Bee
1boyen. Wagner, Mendelssohn and
IHzst are ofteneSt seen, the opening
bars of a masterpiece at the side of
each These are to be had unmounted
much cheaper than framed. and may
easily be preserved IN passepaTbout
mount. Use photographers paste ana
fasten the picture. first, neatly ON
piece Of rather heavy pasteooard. NO
mat is needed, though one may DE USED
tf it is desired to make larger mount
ing. A piece of heavy paper white,
gray or black, according to the color or
the rim decided upon, is next smoothly
fitted and pasted TO the pasteooaro
hack A glass plate, cut the required
ss,ze bv a glazier. Is put over the picture
and the binding paper brought over Its
.dga 10 the depth of a quarter of an
sr,ch all around and neatly pasted
down A little attachable hanger
,,,.oc,,ra bile at any art store and fas-
tened ON. completes the operation
silver vessels for holding the table
flowers are almost supersedlng any
other choice. They are shown IN many
a,.,istic designs. from the tall, slender
,,itcbers to the low massive bowls ana
loving cups of English design PlnK
eo,yers look especially well rising from
Oh. nolished metal, and an old Engiish