Evening star., 1898-10-29
HOUSEHOLD HIN rs

| A table should always be set to please the
eye as well as the appetite. While no spien-
dor of service can entirely compensate for
| inferior and badly cooked viands, yet 1t
| must be remembered that even excellent
| food slcvenly served will seem less succu-
lent than simpler food served with the ac-
cessories belonging to dainty living A
| thick silence cloth Of flannel or cotton fan
mel should cover the table under the linen
| to protect the polished surface Of the table
from the hot dishes and to deaden the
sound. The table linen should be as fine
as the purse allows. In the center of the
table a low jardiniere containing flowers
or delicate ferns is generally placed. II
lamps are used, place so they do not inter-
fere with the guests range of view. On
each side OF the centelpiece there should
be low dishes containing celery, olives, rad
| ishes, salted nuts or bonbons There may
also be pepper castor containing white
pepper and paprlka, or these may be in
divIdual or one for every two as preferred
The soup spoon, fish knife, and, in fact all
knives or spoons to be used previous to the
dessert course should be placed at the right
of each place and forks at the left having
the handles just reaching the edge of the
table, the knife with the sharp edge in and
the fork turned down. A glass for water
should De placed at the right of each plate
at the point Of the knife and an individua /
salt cellar at the left ulper corner The
napkins, folded square with the initial or
monogram of the hostess at the top, is
simply lald ON the cloth in front of the
guest. 1t usually holds an obong slice of
bread cut rather thick If soup is the first
course. Where oysters or CLAIMS are served
they are arranged on chopped ice on their
plates, with piece of lemon in the center
IN houses where there is an expert butler
dinner is generally served a la Russo the
host and hostess being relieved of all care
IN serving. If, however, the dinner is served
oy waitress the host does the carving,
and all the chief dishes of the various
courses are set before him, save the soup,
the salad. the dessert and the coffee The
soup may be brought in in plates from the
eutieI pantry or placed in tureen be-
tore the hostess. In either case the wait
ress usually places the soup at the right
hand of the guest. All plates are removed
at the left hand, and as much of the ser
wee as possiole IS given there. as less likely
| to interfere with the comfort of the person
served. Exception is made. however, for
the pouring of the water which should he
at the right Large dishes like platters
snould be carried in the hand in passing
While small dishes should be carried on a
tray. Fish of some kind usually follows
the soup. though it is not considered as
course the table should be cleared of cas-
tors. salts and all dishes except those con-
tanning flowers, fruits, bonbons and cakes
Ihe table is then brushed, dessert silver
placed at each cover and the dessert beforo
| the hostess. who serves it. Ices are usna1I,,
| served With forks made for that esneciaI
purpose. After the fruit or nuts. the finger
bowls are served on a plate with a dovley.
and, lastly, the coffee is brought in
| Mothers struggling with the problem OF
| row to dress baby simply, hygienically and
enI, eoI.aois Ior 'he changing seasons, will well
come new sanitary suit. the outcome of
| California mothers thought and expert
mentS OF how best to care for her own lit-
tie ones. The garment, which is combna-
nf let md
made of shrunk fam nel in white or natural
wool and is adapted to infant wear, from
the putting on of Sshort clothes I'D to the
! trouser and frock period. The form at the
bottom is that of the baby drawers COM
monty seen in ftIbi1er or muslin This is car
rled up to the neck, fitted at the arm seam,
and buttoned over each shoulder The pat
tern is in one piece, with square inserted
at the back. bias seam and brought forward
and buttoned at the front, giving the form
of little breeches Nthat close around the
stocking just above the knees. There Is a
shoulder facing which extends under the
arm and makes firm stocking supporter
attachment. The shoulder fastening al
lows of changing the garment without un-
dressing the child, and also Of lengthening
by letting out the button. Under the little
garment may be worn a sIeeved shirt,
heavy or light according to the season, and
a neither garment II necessary, while over
it all that Will be found essential may be
the kilt or woolen dress or frock and pima
fore.
The most delicate way to prepare squad
for an invalid or convalescent Is by broi-
ing either directly over clear fire or wrap
ped in paper. Split the bird down the
back. taking pains not to break the sac
which holds the entrails. Wipe carefully
and Hatten in the same way q chicken is
prepared. Salt and pepper. If you decide
to broil the SQUAD in an enveope-and this
Is the approved way-spread a sheet Of le-
gal cap or other large paper with olive Oil
and tuck the squab into the case, turning
the edges over several times and pinching
together close to the meat. The paper will
char long before igniting, while the con-
tents will be basted In it's own juices The
time required for broling will be from
eight to ten minutes. When the paper is
well Drowned the bird win be found done
to juicy delicate and digestble turn.
Serve in Its envelope which keeps it hot
accompany It with little water cress and
| a thin slice Of hot buttered toast
Clam mousse continues in favor for the
IL CLOCK breakfasts, on which club women
| dote. An excellent rule calls for two and
tWo-thirds cups of clam juice one and one
third cups of whipped cream, and a little
| celery salt, depending upon the saltiness of
! the clans. Thoroughly scrub about forty
| CLAIMS, then put in a kettle with two cups of
cold water and cook until the shells open
| Take out the clars strain the liquor
| through a piece of cheesecloth, cool and
|
| Is reached stir in the whipped cream and
| freeze five minutes longer. Serve in glasses
common fault with the usual way OF
| cooking scrambled eggs is that they are
| cooked so hard as to be indigestible. This
| may be obviated by allowing tablespoon
full of milk or water to each egg, cooking
| the mixture only until it is creamy, and
stirring meanwhile with fork. Strained
tomato may be substituted for the water
or cream, and the mixture served on hot
buttered toast.
If there is any doubt about the perfect
and absolute dryness of a cellar floor tar
should be spread over the entire surface
and then covered with concrete A damp
or foul cellar is the root of numberless
household evils There can be no pure air
in the house If the cellar is impure.
A high stool or chair will be found 4
great convenience in the kitchen, enabling
the housewife to sit down while doing work
that must be done a table.
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