The record-union., 1897-05-30


not be we'll to satisfy wholly, is most
comfortably assuaged by giving the
drink very often in tiny glasses. The
child will drain the contents each time,
as it would do if the glass We're larger.
This is the season when refrigerators
are coming into service with the peo-
pie who have not made use of them all
Through the winter. Mrs. Rorer's ad-
vice to study your refrigerator is good
There is a draught in a good refriger-
ator 1t may be discovered by placing
"a lighted candle inside. The direction
dn which the blaze blows shows the
direction of the draught Practical
use can be made of this knowledge. If
the refrigerator is not divided into COM
partments it will be found that milk
and butter and articles of food easily
tainted by the presence of vegetables
pr anything having considerable flavor
can be safely placed in the one COM
.partment, if they are placed on the
side from which the draught comes.
The positions reversed, the odor from
the stronger substances blowing over
the more delicate will invariably taint
them.
1t is recommended by housekeeping
journal that shad roe should be par
boiled before it is fried with the con-
fention that this process will do away
with the unpleasant and rather dan
gerous swapping and popping of the
exploding eggs in the course of cook
ing The parboiling certainly has this
effect: it renders unnecessary the other
wise prolonged frying of the roe, which
too often ends in a hardened and
scorched article of food. But expert
ment in both ways proves that the pop
ping is the same in either method OF
cooking. The only preventive to any
trouble from this source is to cover the
skillet, taking care to watch the cook
ing roes closely to prevent burning.
To a. shopper delayed over lunch hour
who does not wish to stop for luncheon,
a cup Of egg chocolate is delicious and
nourishing. At a first-class confec-
toners it is always tempting Many
people whose delicate digestive appara-
1us will not allow them to take choco-
late hot will find it exceedingly good
cold, and more easily taken.
One observant housekeeper has found
out that mice and croton bugs do not
invade the same premises at the same
time The mice scare away the bugs
In a consideration of the two evils. it
IS rather difficult, from a housekeeper's s
point of view, which to choose. This
same housekeeDer finds that the ordi-
nary round, many-holed spring traps,
baited with something soft. like a
piece of suet or pork, which Will cling
10 the hook and resist the efforts of the
willy little creature to diSlodge, is the
best means of getting rid of them.
With this method should be practiced
also the starvation plan, which is to
have every crumb of food, every dust
of sugar, oatmeal or other farinaceous
substance, anything, in fact that could
afford them opportunity for satisfying g
appetite. kept carefully away from
them The holes by which they find
access to closet shelves should be filled
with pieces of gum camphor. With pa
1ience and the perseverance that is the
cost of all success, this pest, even in
seriously infested houses, can be exter-
minated.
A housekeeper who is noted among
her friends for the scrupulous neatness
of her establishment down to the small
est detail, says that she has discovered
that the best sort of a dish-washer is
a whisk broom. This she esteems far
above the ordinary soft dish-cloths, or
the twisted cord ones sold in the house
furnishing shops. Two such brooms.
kept, respectively. one for plates and
pottery, the other for metal dishes, al
ways hang over the sink in her kitchen,
and are in daily use. An especial rec
pmmendation is the ease with which
they are kept clean, a moments hold
ing under the running faucet washing
away every scrap which may cling to
them. and an occasional dipping in hot
water TO which little washing soda
has been added keeping them perfectly
sweet.
When the white of an egg is used and
the yolk left il can be kept for several
days by placing in a cup which has
been wet in cold water and covered
with wet cloth. Eggs to beat well
should be cold. A dish which has beer
chilled or merely rinsed out with cold
water will help the process. A little
salt added TO the egg viii also facili-
tate the process of whipping.
Although almost as many persons
take their coffee without sugar as
sweetened. few housekeepers think OF
consulting the taste, in this respect. OF
those whom they would serve with cof-
fee Jelly. This dessert may be made
in two ways In each the gelatine must
be soaked in an equal amount of water
that is. one-half box of gelatine re-
quires one-half cup of cold water. Then
If ii is supposed that the sweetened
jelly will be acceptable, a cup of water
and three-quarters of cup of sugar
may be made into hot syrup anc
poured over the dissolved gelatine Ado
one and one half cups of strong cof-
fee strain, stir in one teaspoonful oi
vanilla, and pour into mold which
has been wet with cold water. Tur,
out just before serving and send around
whipped cream with the dish. If the
sweetening syrup is omitted, the guam
tity of strong, hot coffee must be in
creased. and powdered sugar served
with the jelly. to be added by those wht
like any. Tea jelly is made in the
same way as coffee jelly. little lemor
iuice taking the place of the vanilla.
Eggs seem to have a peculiar affinity
FOR asparagus, their combination beins
possibIe in a number of ways. An a