The record-union., 1898-10-09

NAjInIiV 4 lN:8fIA.
1t does not sound sensible, but after
dinner chocolate to replace coffee is be-
ing advocated to aid the digestion
Chocolate is quieting to the nerves
but in its prime condition as a bever-
age, very rich and sweet, it is not apt
to have a quieting effect upon a full
stomach which has had it's share of rich
food. A single cup of chocolate fol-
luncheon, prepared by an expert in the
art, has been known to have such dis
quieting effects upon the internal econ
omy of many different people that nc
dinner at all was possible that day.
The use of peppercOrns in lieu OF
ground pepper is to be recommended
Thrown into a soup or stew or simmer
of any kind, they produce the flavor
without the digestive irritation. The
corns, as they are called, are simply
the grain or berry of the plant before
being ground to the pulveriZed pepper
of commerce.
The young housekeeper buying her
outfit of table linen will find it an econ
omy to provide a generous supply OF
tray cloths and carver's cloths. These
for general use need not be embroder-
ed. and are preferable, indeed, of hem
stitched finish or fringed. They are a
genuine saving to the large cloth be-
meath, and, being much more easily
laundered, can be renewed with great
frequency. 1t is the practice of an old
housekeeper, who is an adept at fine
hemstitching, to cut up the best parts
of fine tablecloth which shows signs
OF wear into a set of cloths. Where
the art of such decoration is unacquir-
ed, the cloth may be neatly hemmed
and finished with an edge of linen tor
chon.
The mistress of a house whose male
head is something of a gourmet, which
means that she must give considerable
thought to the preparation of the viands
on his account, if she would not for her
own, has her own ideas upon the sub
ject of that much discussed but sell
dom satisfactory beverage, coffee. She
has tried various kinds Of coffeepots
and has always come back to the plain
as the best. She at one time had her
coffee in the bean and ground it fresh
every day just before the coffee was
made. But the family coffee mill, be-
ing out of repair, was neglected for a
time, and the coffee was bought ready
ground, not pulveriZed, but in a coarse
grain, and the results in the way OF
good coffee being apparently the same,
the coffee mill was put on a high shelf
in disgrace. Only Java coffee is used
and the beverage is made with an egg,
one serving for two pots of coffee The
egg is beaten up with a glass of water
and half of this poured over the coffee
for one breakfast. 1t is stirred in we'll
and sometimes a little extra cold water
IS used. Then the boiling water is
poured on and the mixture allowed to
boil a few minutes, and when it comes
to the table served with rich cream II
is all that can be desired. Cafe frappe
made of this coffee is something to
dream of-waking dreams. though, its
victims, who have been tempted by its
quality to partake of a large quantity
In the evening say.
A trained nurse who has been at Mon
tauk during the last weeks of the sum-
mer was asked If the amateur nursing
there was wholly helpful. 1T needed
watching" she replied, because the
amateur nurse is apt TO let her heart
run away with her brains A starving
soldier, she thinks, should have food
incessantly because he has been so long
without it; while the professional at
tendant appreciates the need of great
discretion in the matter. For the most
part. however. the amateur nurses, ae
q rule appreciated their want of trained
knowledge, and We're willing to seek
advice constantly, fearing TO do some
harm. What Montauk really suffered
from was the hysterical woman, who
came down there for the day. Appalled,
at the sights she saw and having no
standard of comparison to judge of
their betterment over previous condi-
tions, she rushed around the camp be-
moaning the terrible condition of the
poor soldiers. She did not help the
men, and greatly taxed the patience of
the nurses"
Some uptown restaurants serve
escallops of lobster or other sea-food
in tiny saucepans of FURNISHED copper
The use of the individual dishes in
which a course is cooked is always an
agreeable touch to it's service.
Peaches served in the French way
are cooked. They are halved and the
Stones taken out before being put over
the fire to boil in sugar and water. A
quart of water and eight tablespoonfuls
OF sugar is the proportion to a dozen
peaches When the sugar and water
has boiled, the peaches are added and
the fluid brought to a boil second
time Before taking from the fire a
little more sugar is added. about half
as much as first put in, together with
the jucie of a lemon. They are then
set away in the dish to cool.
Some house parties entertained this
summer in the suburbs of New York
have been of rather an unusual charac-
ter. Several young women, daughters
of families occupying pleasant suburb
m homes, have had parties of young
aaleswomem as their guests at different