The record-union., 1898-04-10

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The experiments recently made public
in the production of intense cold by
Iquefying air are of direct value to
housekeepers. When perfected and ap-
piled commercially, it will mean, IN ad-
dition 10 the large benefits. number OF
small ones within the kitchen domain.
One will be the freezing of ice cream
rapidly and without ice. Every house
keeper knows that the interesting little
tale which is told of every new ice
cream freezer put upon the market Is
a fiction so far as the three and five
minute time limit of freezing is con-
cerned Chopped ice and salt, too, are
not easy to handle. particularly in the
limited kitchen quarters of an apart
ment, and all authorities to the con-
trary Notwithstanding, 1t is a plain
fact that iced desserts are troublesome
ones to serve in the average establish
ment on a moderate scale. Science,
however now bids US hope that very
soon we can store cold as we do cleo
tricity, and apply it easily and conven-
iently wherever we need it, from the
chilling of a mayonnaise dressing to the
production of a frappe.
Professor Atwater, who has destroyed
many comfortable theories in regard to
the hygiene of living, repays us now by
attacking an uncomfortable one. Those
who relish the occasional appearance OF
a well cooked piece of corned beef, but
who have refrained from indulglng IN
the dish because of its supposed non
nutritious quality, will be relieved TO
hear that this excellent authority sees
no reason for the unwholesOme theory.
In a recent lecture before the New York
Household Economic Association he
said that the salt in the beef chemic-
ally replaces the water, and that there
is not enough blood lost by putting the
meat on (as it has to be) in cold water,
to change the nutrient value materi-
ally
A lesson in q course intended for
Mattresses, but participated in chiefly
% nOQS6AeSDeIS.
to the making of sandwiches. 1t was
shown how almost any scrap of left
over food could be utilized in this way.
a single half of peach preserved or
canned. became, under expert hands, a
foundation. 1t was chopped fine, and a
tablespoonful of cream whipped with a
fork used as an amalgamator. This
peach la creme served for three little
-;..I,,@ wiz CT
taken out and chopped also figs, or, in
deed, any dried and sugared fruit are
made available quickly. A bit Of icing
that can be made with q teaspoonful
of the white of an egg and about three
of powdered sugar is a good mixing
compound Chopped nuts or raisins
seeded. bits of candied fruit or canned
fruit, from which the juice is removed,
can be used also. Cold fish of any sort
may be made into paste by taking
fine and adding a few drops of lemon
juice. and if any of the sauce with
which the fish was served is left, a
bit of that may be used, Meats, too,
are easily available, but should always
be minced. Children who cant eat
cold roast beef and cold lamb or NUT
ton sandwiches, when the meat is sim
with the fat and gristle carelessly left
on. will devour the same meats eager
ly if properly prepared. Mince only the
beef and good pieces of chicken and
young lamb. A little whipped cream is
the best thing to mix them with; then
add a little salt For beef and NUT
ton some seasoning sauce is to be pre-
ferred-horse radish, little chopped
parsley, or a bit of pickle, or any
thing to give a piquant flavor. 1t is
we'll nigh impossible to present larder
so lean that some sandwich filing is
not at hand If it is only intelligently
looked for. Grated chocolate with a
bit of icing, finely chopped peanuts,
olives, or any kind of pickles, marina
ladies', Boston baked beans. cold lima
beans, peas or corn, cold sausage
sliced lengthwise and touched with
horse radish-it will be seen how end
less the list is. What pertains to the
children's luncheon basket is applicable
in slightly larger quantities through
the children's home luncheon, if it be
eaten there.
The suggestion of a housekeeper is
that leftover sandwiches may be pre-
sented in appetizing guise, no matter
what they are made of, by toasting
them to a light brown on either side
and serving hot on a folded napkin.
The question of separate wardrobes
for the use of public schools is now
considered to be one of the valuable
agents in preventing infection among
school children. Mention has already
been made of the hygienic, ventilated
and separate receptacles for wraps at
Barnard, and in the last report of the
director of physical training for the
Washington public schools, an attempt
in that city to separate outer wraps
in the cloakroom is chronicled. A
board partition eight inches in depth
entirely separates the clothing of one
child from that of his neighbor. This
: method has been found quite prac-
ticable and satisfactory, since it ac-
complishes the purpose of complete
isolation With a fair amount of venti-
lation. 1t was commented upon by
the person submitting the report that
an investigation of the subject showed
an inability to find in any city that
separated wardrobes We're in use in