The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1898-02-20

Edam cheese for service and how to
care for it. At almost all places where
these cheeses are sold, even the smallest
OF grocery stores. they will be sold with
a permanent cover for service until
used. The cutting is done with knife
made for the purpose, and is accurate
and satisfactory. 1t is then placed on
a cheese dish or plate, the cover re-
moved at the table, and the pieces taken
out with cheese scoop or often with
a pointed spoon. These are put on
smaller plate to be more conveniently
served. Standards for Edam cheeses
can also be had. They consist of
framework in which the cheese rests,
and a knob to be screwed into the round
piece cut off from the top and used as
"a cover These standards come in nick
e. and silver plate. Some are provided
with a little rest at one side, to hold
the scoop. The cheese should not be
kept in the iceboX, the moisture of such
a place provoking quick mold. In the
sidebeard on a cheese dish is the best
way to keep them. If such dlsh Is
not owned a bowl large enough to cover
the cheese may be turned over it. In
any case unless the cheese comes to the
table every night, the cover should be
lifted every two or three days to observe
whether, even in so dry place, little
moisture has not gathered.
The interesting statement is made
that cooking classes for young men are
being formed at the Young Mems
Christian Association rooms in Chi
cago. This is done not SO much to turn
out more cooks as to render the young
men independent of the cheap and often
,aro. ;,,tA oh
are forced from motives of economy.
With an oil or gas stove, or even chat
irg-dish, these association members,
after their course in cookery, can be
more or less independent of their board
houses The idea has proved pop
ular in the several branches in which it
has been tried, and is likely to be cop
led elsewhere.
Chestnut outlets is the somewhat
substantial title of a very handsome
and delicious dessert which Mrs. Rorer
made at public lecture. A pound of
chestnuts is washed, blanched. boiled,
drained and mashed. A pint of water
and a pound of sugar are boiled five
minutes To these are added the beaten
yolks of six eggs. The mixture is
cooked a moment then taken from the
fire and beaten until cold and until it
looks like sponge-cake batter. The chest
nuts are then added, the whole pressed
through a sieve, and with teaspoonful
of vanilla and one pint of cream II is
ready when cold, to freeze. The mold
should be one made for the purpose, and
can be secured from any tinsmth 1t
is a large one, holding two quarts, with
lids on the ends, and is made in the
e
frozen pudding is turned out it is cut
in slices, in excellent stimulation of the
little meats" These are busted with
powdered macaroons, to give them the
appearance of being Dreaded, and are
served with fruit sauce. Mrs Rorer
gives directions for an elaborate one;
but any simple cold fruit sauce can be
used. They were seen served not long
ago with the hot chocolate that has been
a popular accessory of ice-cream and
frozen buildings this winter. 1t had
the effect of a rich, brown sauce accom-
panying the outlets and it is, of course,
quite possible TO make this chestnut
frozen pudding, and pack it in any mold,
emitting the macaroons and sauce, or
substituting whipped cream with or
without little wine.
An authority makes plea for the
rather maigned salt mackerel. 1t is
indigestible, and consequently disliked,
he asserts because its preparation and
also the method of eating are not un-
der~tood The first point to be insisted
upon is its thorough freshening. There
10 no danger OF. getting it too fresh be-
cause salt can always be added; but
there is the necessity of getting rid of
ln Of he |
should then be broiled, and if it is
plunged into boiling water for an in
slant, after it is broiled. this operation
will plump it TO an attractive appear
ance 1t Is better for being rubbed
with little olive OIL rather than but
ter before brolling. just as it is sent
to the table, lemon juice is sprinkled
over it and parsley is put on the plat
ter. No liquids should be taken while
the fish is being eaten. 1t is the con-
trary custom, that of slipping coffee,
perhaps. after every mouthful or two,
that has given it the reputation of an
indigestible food, while in reality it Is
q valuable one, and a useful addition 10
the breakfast menu.
In a library whose wall tapestries
were rows of book-sheives broken by
d
use of the volumes was conveyed by
the low. narrow divans that stood
against the shelves at intervals. They
invited sinking down into COM
Portable pose close to the treasures at
hand Although many of the books
were rare and all OF tim valuable.
none was behind glass. leather strip
Of two inches being fastened at the end
OF each shelf with leather-covered
nails This offered good protection
against dust. Unquestionably such
way of caring for books is the most
attractive. conveying as ii does the idea
of easy access and much use. The
furnishing quality of books is large
ly lost when they are packed in regu-
lar rows behind glass doors. even
though the frames or the doors may
be costly and carved.
Mrs Alice Freeman Palmer. in her
brilliant talk at the Congregational
Club dinner In Brooklyn. told of the
opinion about us expressed last sum-
mer by Berlin college Professor. Il
will give you twenty-five years to
last" he said. and when Mrs. Palmer