Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1897-11-18

The very minute that the gentleman Of the
house appears. Instead, there is wisdom IN
giving him little time TO fFeshen himself,
and II lie is rs wise rs his wife he will |
change his costume, for then he will feel
absolutely another man. With tho business
dress will 90 many of the business cares,
and III addition, there is economy In keep |
INK these cl othes especially for wear away |
from home.
The woman who makes u profession Of
talking about dinners invariably tells you |
that YOU must start with sonp sometimes |
this is possible. not always. Therefore !
would advise as you have only one maid,
that YOU start either with 3 fish or savory.
Your aavory is offered us an appetizer when
a roast is to follow, and the eating of both
rich fish and roast would be rather too
heavy. Therefore, tonight begin yotr dinner
with a savory, which in this instance takes
the form oil very thin toast with anchovy
paste spread between it. These anchovy sand
wiches are EMBODIED in a white napkin and
lald Oh plate IN front o. the host, who
serves them on cold. small plates Alter
they are eaten the maid enters, removes the
plates and brings in the roast with It's Two
vegetables-one, OF course. I potato, FOL
lowing this are lettuce hearts, served with
cheese, since with a roast 4 dressed salad IS
rather too rich when this goes out, your
sweet comes in. 1t may be rice pudding
it may be pastry, it may be some dainty in
matter how simple, il must be perfectly
made, else it should not appear.
| 4 pretty dish of fruit has been the centre
| piece, and those who desire some OF IL take
/ it in its turn. 4 tiny table just by the
hostess has the coffee apparatus upon It,
| and while every one else is chatting she
| MAKES and serves il in the tiny cups to
which it seems 30 perfectly adapted, and
| Convinces you, when YOU taste it, that u IS
| the ideal drink and has reached perfection.
| inasmuch as it is what Goethe demanded II
| should be--black as he'll and strong as love.
| OF course your maid cannot attend your
! table properly if you are continually ring.
| ing for her to do some small service. There
fore your table must be laid so that one or
the other in your party can assist the others
| There is no necessity to demand ice, as that
| glitters IN its pretty tub and is put IN the
tumblers by some one at the side OF the
table with the ice tongs. There is no neces,,
sty to ring for water, AS That, clear anu
filtered, is in its carafe. And as far as pos
sible everything that can, with neatness, be
put upon the table, is there, but the sauces
peculiar to each dish come on with it and
disappear with it. The crumbs are care,
fully removed, and your service is as good
as that in households where supercllious
butler controls four or eight men servants,
How to achieve good service and good
housekeeping? You must be systematic
, Ycu must understand the value of each
piece OF meat. OF each pound of fruit Oh
sweets and of each loaf of bread that goes
into your larder You must realize th'
possibility of everything. Do you remem
Der the story of the young wife who, wheI
she was asked what she would order fo
, | dinner, said leg of mutton on Monday
| roast beef on Tuesday. pair OF chickens
, on Wednesday, pork on Thursday salmon
I on Friday, ham on saturday night ana Wiz
I ducks ON Sunday night, The good house
r keeper. when she has her leg of nuttoi
i properly boiled and served with caper sauce
, knows Just how long that leg OF mntto
! will last and how it will reappear, Prop
d erly boiled,n it is in such a state that wne
a the knife is put into it the blood spnrts GU
q Perhaps ii appears on Wednesday night.
4 it does, it is not seen on Thursday, but
roasted chicken accompanied by broile
i bacon appears
By.the.by, how many American houst
e keepers know that white meat in the shar
4 of a bird should never be served unless a.
. companied either by bacon or ham to giI
i it the flavor? On Friday night there wi
!, be some especially good hot fish, and folloy
q ing this will come the leg of mutton to
n eaten cold with hot vegetables, or else,
IL the host is q bit of a cook ana an adel
Ne with the chatting dish, he will. when u
"a mutton appears cut off several thick sic
ID of the meat, put pepper aud salt, mustar
! tabasco and Worcestershire sauce on eat
side of each Slice and then devil them
,r the hot dish before him. After that Il
ri mutton will not be seen again until
m appears in the form OF meat pie, whit
10 as it has potatoes and onions III 1t, besld
he the delicate pastry that covers 1t, needs
A. dish to accompany II, though IL may DC II
fl lowed by q salad.
The economical housekeeper cares I
u, each bit of bacon and ham as if they we
nj diamonds, since in a small family they IN
,lf be utilized at almost any time to give
"a favor to dish which lacks it. She is lear
mr. ing. is the Amer lean houSekeeper, bit
v. economy which she had not regarded
n such. At her first dinner in fushlonat
in London house she noticed that toast rae
he holding cold toast were passed around ?
in grew to like the taste OF the dry toast WI
no her dinner. and coming home she has INT
,cs duced the sensible economy, Tor oil conl
il is an economy as well as luxury \
ot being able to buy a silver rack. she may
CHI glad to know that in the best china shops
al New York she can, at a slight expense,
ina d dainty'porcelan rack that answers eve
he purpose. Why use rack Because WI
ne toast is laid in piles it grows soppy.
nv know what goes with each other IS SoI
a thing that must be learned. Inc dlS.
Ter that assimilate are eaten with an appel
arm Those that are either too much alike or
an. different are wasted.
m. 1t seemed bit of extravaganza to !.
,at northern housekeeper when she saw.
southern SlSter serve slltt PiSSS W B
of served ginger with each helping. OF
% n cream. She did not realize that this vi
10 wisdom that came from India, that coun
he where diseases of the stomach are only
HE common, and that the rich ginger not
rlv give taste to the cold dessert, but tina
In kept il from shocking the stomach
the causing a sudden illness to follow,
ID every union in dishes there is sens
nh reason.
SER or The other morning passed number
her workingmen eating their dinners. AS
ger yelled | dared to look at then, IN a
not cut slices of bread daubed with huge bit
irs. butter and with thick slices Of greasy II
,nee between them. Each man had eithe
, III kettle of beer or glass of something
This drink. There was no lack of br
lere or of butter. or of meat. There
Ia simply = disgusting arrangement
4, is food. do not wonder that such
nod become Nihilists or wife beaters, for
her matter how poor a woman is she
,oIl il sine will arrange the luncheon OF W
her ingman neatly. Lacking n napkin, Z
non can be kent two clean cloths, each h
not washed after its use. Bread could be GU
,nce nicer way, the butter more evenly spr
h;te the meat minced finely and daintily pl
IL place, while there could always be at
nder an apple.
tbet The American workingman is not +
ron, but he will be kept poor just as long a
nor wife does not understand the value OF
nsist or the proper method of cooking and ser
o"e it. Our poor are more extravaganza thar
.n oaT rich, and the wife of the average work
nc nc, man, instead of thinking of giving
her nespaiiu z II. ,,s,af, 80 -, Mn, snand
OF tnat Wouiu oe tt ti' " at.i,,,, f,,ar
this tlrey VOC aeh sie i se..s ;o.
:, he her neighbors or too often simply han
- aa ~ listless,y out of a window. have
Ills about one-twentieth OF what would Ii
leele -, .,knnt thinns To cat In this case il