The record-union., 1898-02-27

lNE|NNInD n G1SGN
Fashion has approved of the sand
wich-probably because it is SO Eng
lish Both white and fine grained brown
bread are used and the sandwich is
either rolled and tied with ribbon or cut
In some fancy shape.
Peanut sandwiches are perhaps the
newest kink in sandwiches. Spread
the thin slices of white bread with
mayonnaise dressing and cover Well
with ground peanuts that have been
we'll roasted. Served with sherry they
are delicious
Raisin sandwiches are quite the thing
to serve with lemonade or sweet punch
and are made by cutting large raislns
in half with sharp scissors and remoV-
ing the seeds. Lay the fruit closely
together between the thin buttered
white bread and moisten with a suspl-
cion of brandy or sherry, but not
enough to reach the bread and make
it soggy. Cut the bread in fancy
shapes.
The Sunday breakfast is later by
half an hour to an hour, and is from
several ounces to a pound of food
heartier; then the 1 or o'clock elab-
crate dinner is substituted for the light
midday luncheon of the rest of the
week Supper becomes meal OF
highly seasoned salads-scallops and the
like-with usually a preponderance of
sweets in the way of cakes and pre-
served fruits. that is also quite at vari-
ance with the food eaten the rest of
the week at that hour. AT bedtime
there is often a desire for little more
nibbling, which is really a form of in
digestion brought about by the surfeit
of the day. A three months trial OF
duplicating the weekly meal service,
both in kind and hour of partaking,
on Sunday would convince the most
skeptical of its hygenic value. Any
presentation of this subject has to con-
slider the prominent element of the do
mestic arrangement, but it is perfectly
possible, even in a one-servant eStab-
lshment, to plan a Sunday menu with
regard to the maids rest on that day
as we'll as to the convenience of the
mistress.
The mysteries Of violet soup served
recently at a luncheon, which took on
this color scheme. was obligingly ex-
planned by the hostess. 1T is nothing
else she said. than chicken con-
somme in which some red cabbage is
boiled
Ii is a little curious that the most
expert authorities almost without ex-
ception, fall back upon the oldfash-
Toned coffee-pot as the one which, prop
erly looked after, produces the best
coffee The reason this is not true in
the average kitchen is because the
qualification mentioned is not carefully
observed. One mistress insists not only
that the inside of the coffee-pot shall be
clean, but that it shall be polished
this not because she cares for the poll
ish. but because in this way the alb
solute cleanliness of the interior is in
sured. The deposit of sediment from
many coffee-makings finally affects the
flavor of all brews made in the pot.
Care, too should be taken TO keep the
inside of the a-kettle free from de-
post. and with pure. freshly boiled
water. good grade of coffee. the fourth
of whole egg-shell and all-with five
minute boiling, and prompt service ar
the table the old-fashioned pot, be IL
of tin, copper. bitannia, agate, or what
not, is still the peer of any in the long
list of special coffee-pots to be found
in any house furnishing shop.
Silver articles tarnish often from un-
suspected causes. a collection Of silver
hatpins, brooches and a belt or two
suddenly grew almost coal black. al
though kept in a drawer where they had
been for months without losing their
brightness The change was so sudden
and marked that the owner of the arti-
cles was interested to discover what had
produced it, and finally rightfully traced
it to her carelessness in throwing into
the drawer pair Of new rubber dress
shields. The shields were removed. the
silver things polished. and no further
trouble was experienced. Silversmiths
win tell you that care is to be exercised
even in the choice of tissue paper used to
wrap up silverware. There is a special
kind. which any reliable dealer will ad-
wise you about. that is entirely free from
any chemical treatment which can affect
the silver.
Hot cheese sandwiches are particu-
ularly nice for Sunday evening tea and
are great favorite with men. Slice the
bread very thin and cut il round with a
large biscuit cutter. Put a thick layer
of grated cheese between the two forms.
sprinkle with salt and a dash of cay
erne pepper, and press the round pieces
of bread we'll together. Fry them to a
delicate brown on each side. in equal
parts of hot lard and butter, and serve
very hot.
1t is noticeable at many of the smart
weddings of the season that the bride
no longer denies herself the wearing of
any jewels. Ii used to be a sort of I'M
written but carefully adhered-to law
that a maiden on her wedding day
should have no ornaments save those
of her blooming youth and the typical
flowers of her state. This, however.
has been gradually changed. and brides
appear more and more often with SUI
perb gems. 1t was literally yard of
pearls that bride wore on her neck not
long ago when she became a wife. A
bit of sentiment about this comparative
ly new jewel wearing of brides is that
only the ornaments that are given by
the immediate family or the groom shall
BE thus honored.
Lumpy drawn butter for fish sauce Is
an impossiblity If the simplest care IS
given to its preparation. An ounce or
butter should be melted in a clean sauce