The record-union., 1897-08-15

knowledge, tnat IS, OI utSlccdteu III
formation impaired on all sorts of sub
1ects in convenient shape for ready re-
ception. one of these aids to the gen
eral woman is a book, published in
England. which gives illustrated in
struction on every sort Of mending,
patching. and darning. Once upon
time all this learning was acquired by
the little seamstress at her mothers
knee Nowadays, the busy mother is
not prepared to teach, and may herself /
gladly receive this series of hints upon
every department of household needle
work.
If a woman is ambitious to swim in
the surf. she would better be satisfied |
to attain that end gradually. CThis, by
the-way, is taking for granted that she
is already a good still water swimmer,
for a rough sea is not the place IN
which to learn conveniently the first
principles of the exercise). 1t is bet
ter. then. for the first two or three days,
merely to accustom ones self to endur-
ing the merciless pounding of the
waves; to make little swimming trials
when there is a brief lull in the surf,
and to learn to face the breakers fear
lessly and plunge into them head first
as they approach. For this is what
must be done when one starts to swim
out towards the buoy-line.
The only way to manage it is to stand
in the water a little way out, facing the
open sea. Watch the approaching /
'comber." and dive into it resolutely |
lust as the foam begins to curl along
its edge. indicating that 1t is about to |
break. Once through this wave you
will barely have time to shake the wat !
er out of your eyes and take breath |
before a second one is upon you This
must be met in the same way, and per-
haps a third one. Two or three are
usually all you will have to stand, be-
cause by the time these have broken
over your head your strokes will have
carried you beyond the point where the
waves break. After that you will rise
on the swell and ride the waves ike a
feather; but it is necessary to remem-
ber to swim with the head and Shout
ders as high as possible, to avoid sWal-
lowing water when the crests OF the IN
coming waves meet you. This is con-
trary to the best principles of still-wat-
er swimming. and those who have been /
accustomed to swimming low, with just |
the nostrils above the water, will per-
habit. Coming in is easier, because |
one is borne along by the rush Of the |
sea: but when well inshore one is like |
" to be submerged once or twice by a |
breaking "comber"
Heavy puddings should be given up /
entirely during the hot weather. Fresh |
fruit. if obtainable, may take their |
place. otherwise a bowl Of whipped /
cream. a caramel custard, an old-fash- |
ioned rice pudding, Bavarian cream, |
cold farina custard, floating island or |
dandy pudding viii answer every pur- |
pose. To make an od-fashioned rice |
pudding. wash two tablespoonfuls of |
rice: add to it two quarts of milk, half |
a cup of raisins two tablespoonfuls of
sugar and a grating of nutmeg. Cook |
one and a half hours IN slow oven, |
stirring occasionally, for at least three |
quarters of anahour, then bake, allow |
ing a thin crust TO form. Serve cold, |
with or without cream A delicious |
orange puree may be made by peeling |
nice. Juicy oranges and removing all the |
white skin Then with a sharp knife |
cut down the thin skin at the side of
each carpet. taking out just the pulp, |
being careful to reject the seeds At |
serving time put a portion in a glass, |
add a tablespoonful of powdered su- |
gar. and about two of shaved ice. Serve |
at once.
It is one of the tenets of the priestess
of the chafing dish that she shall have
her materials measured and prepared
beforehand as much as possible; she
likes. too. TO be we'll provided with the
ID n o,,c
her skill win be at its best. The chafing
dish knife is late addition to the list
of needed implements supplementing
the spoon, which has long been indis-
pensable: the knife is long and thin.
with a smooth broad blade attached
to a round ebony handle. Il is most
useful in turning an Omelet, is flexible
blade performing the service with great
deftness. A summer dainty on the
chafing dish menu is that of an orange
omelet. Three oranges. six table
sDoonfuls of sugar two of butter, four
eggs. and saltspOonful of salt are re-
ouired Pare and slice two of the or
anges and sprinkle with three table
spoonfuls of the sugar; CRATE the rind
of the other orange and squeeze ou the
Juice; beat the yolks of the eggs thor
oupblv and stir into them the rest OF
the sugar. the OIaISE EAlu anu juice.
Beat the whites of the eggs very stiff
and fold lightly into the mixture. Have
the butter very hot in the blazer and
pour in the omelet spreading in the
sliced oranges after the omelet thick
ems. Fold over the omelet. cover the
dish, and let the omelet set and brown
over the hot water pan.
1t is said that among the Arabs the
custom prevails of drinking water only
in the evening This. it is maintained,
has none of the evil effects consequent
upon quenching ones thirst freely dur
ing the hours of the hot sunshine, and,
moreover, that the thirst is satisfied for
the following day to the extent of pre-
venting the necessity for frequent and
copious draughts OF water.
Mrs. S. T. Rorer. the famous cooking
expert, gives this. her favorite. receipt
for making tomato ketchup in the Au
gust Ladies Home Journal" Use
half a bushei Of sound August toma-
toes Wash and cut them into pieces.
Cook gently for half an hour. then press