The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1897-06-06

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positive remedial agent to the spirit
worn with the winter complexity of city
residences as we'll as city life and cares.
y
It is the testimony of almost all
Captains of the ocean going liners that
children are rarely if ever seasick-a
fact that ought to prove of some sug-
gestive therapeutic value to those VINO
attempt to prescribe remedies for TINS
dreaded but apparently inevitable attilc-
ton.
1t is at least an open question whether
it be really economical, as has long been
contended, to buy supplies in wholesale
quantities, thus obtaining the benefit OF
wholesale prices. Those who live in
apartments where there can be no store
room have often found to their own sur
prise that the grocery bills at the years
end were no larger than when they did
not buy from hand to mouth, as it We're
The reason for this is that human ma
ture seems so constituted that it is prac-
tically impossible for one to be so care
LII VI d pIOluSlO1 ciS VI d 4lblIC' IL NOS'AN
appear that a recipe would be followed,
in any event, and that enough of every
ingredient would have to be used to Sc
cure success. Yet it is true that any
commodity bought in abundance goes
faster" than when less lavishly provided.
This is true, even when the mistress her
self is the user. 1t is therefore not at all
unnatural that it should be true Of the
maid as well.
Miss Parloa saws that one of the Sc
crets of the genuine French bread, which
it seems to be the ambition of many
housekeepers to duplicate in their
kitchens, lies in the fact that the dough
is worked without too much dry flour.
1t is not kneaded very much, and what
little kneading there is is accomplished
with less -four than the average bread
maker would consider possible. This
scant kneading accounts, too, for its
quick drying. French bread, like French
butter, is for this day only. The more
dough is kneaded the finer grained it
will be and the longer it will keep. An
other caution in the attempt to make
French bread is that it must not rise
too long.
One of the most lavish features of a
very extravagant time is that of the
woodwork in the new and most elegant
houses This is of the rich cream or
white mahogany, ornamented slightly
with gold: Of green oak used in plain,
solid, uncarved mass, where much dig
nifty is desired; of satinwood, inlaid in
a light tracery pattern with mother
of-pearl; and of antique oak, plain,
carved, or embe1lished with panels or
dados of fire etching. While less costly,
highly polished maple with gold and
also dark mahogany with brass trim
mings are likewise found in the pala-
tial new residences, and very effectively
are they used, too.
The new double chaf1ng-dishes will
prove an invaluable bit of luggage to
take to the furnished cottage of the
summer outing. Two hot dishes are
frequently all that is needed for any
meal during the warmest weather, and
the tabooing of the kitchen fire in
small quarters is a boon to be con-
sidered now, when the seasons shop
ping is being carried on. More solid
comfort will come from the chatting
dish purchase than from the extra
gown or the superfuous bric-a-brac.
Although all house builders and
housekeepers as well should know that
to have the waste-pipes of refrigera-
tors drain direct into the house waste
pipe, which in turn connects with the
sewer, is very Objectionable, the condi-
ton still exists sufficiently often to call
for frequent protest. Where the re-
frigerator is built in such a way that
it is difficult to carry the water off in
any other way than this the skillful
plumber will put in a new device ar
ranged for just this emergency. This
is a small sink, attached by curved
pipe to the sewer waste-pipe of the
house Over this sink, but nearly q
foot above it, ends the drain-pipe of the
refrigerator in a trap bulb whose over
flow drips into the sink and is thence
carried away to the sewer. This ar
rangement is as absolutely safe as it
is perfectly convenient.
Bisque of CLAIMS forms a savory and
pretty soup course, particularly nice
for a luncheon when served in rich blue
bouillion cups. Pour one cup of cold
water over twenty-five CLAIMS. Chop fine
and bring the liquor to boil, Swimming
well. Add the CLAIMS and boil up again.
Stir in one-quarter cup Of dry bread
crumbs and one tablespoonful Of but
ter rubbed smoothly into two table
spoonfuls of flour Stir till cooked. and
then press through a sieve. Return
to the fire, and add one pint scalded
cream. Season with pepper, and serve
at once. This dish will not bear re-
heating.
lFor the Record nion1
THE WAY OF THE WORLD.
The fowls of the air, they know no care,
But cheer the days with songs of joy;
The beasts of the field, their natures yield.