The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-08-09
for QMomen

serving Kettle and experimenting
CHASING and bottlinE and jarring OF nef
sweets and pickles. the housekeeper nat
uralv expects that her family will smile
upon her with gratitude every time the
fruits Of her labors grace the winter
table.
And for a While they do. When the
cool weather comes and the first glass OF
iellv is opened it is received with enthusi-
asm. The children eye greediiy the collec-
tion of tempting looking goodies on the
closet shelves, and the keeper of the keys
speculates uneasily upon the prospect OF
their running short before preserving sea-
: son comes around again.
She doles out her pet marmalade SPAR
ingly. and jealousy boards for many
weeks her choicest pickles. Later on
when they are more lavishly dispensed,
she begins to note with a little sinking
feeling at her heart that the family seems
to be firing of these dainties. The once
popular blackberry jam is greeted, after
its appearance on the luncheon table IS
an old story, with marked disapprovai.
S tired Of that" mutters the ire
sponsible boy.
Quince preserves again!" objects a
privileged elder. Dear me. can't we have
something else for a changer"
A change. That is just it, The ener-
getic little woman in stocking her pre-
serve closet made the mistake of doing
up certain fruits in fargo quantities.
Now she lacks variety.
She sees staring at her from that same
- - .racaryqS Row
after row of jars labelled peaches" be-
gin to look as if they might go a-pegging
long before the time for fresh fruit ar
rives: glasses and glasses of currant jelly
are so many redly-glowing testimonials OF
her misdirected zeal.
s.Oh.' she thinks. IF I only had put up
a small quantity of different things and
had a good variety how much better off |
would be. I can see that half of this stuff
is going to be eaten under compulsion or
be left on my hands"
Next year, having learned her lesson,
she will preserve, jelly. pickle and can a
little of everything and nor mucn of any
thing. In that way she can cater to the
most capricious family appetite that ever
agitated a domestic caterer, and she won't
be a penny more out in the long run.
f-7N
Wall paper is probably not doomed-it
would take something of a revolution in
house decoration ideas to bring that about
but it has a rival in the affections of
people who want something unique in the
rooms of their new houses. This rival IS
mating, especially Chinese mattings, and
the idea is to cover a wall from floor to
ceiling with them. Nothing of this sort
has eyer been suggested by the decorators
before, though strips of mating have Of
ten been used as friezes and even as Ga
dos. To cover every inch of the four
walls of a room with mating is a distinct
novelty in the identifying Of rooms, how
ever, and where it has been tried it has
been hailed as a great success
A special grade and special designs of
mating are. Of course, used, as the ordi-
nary variety would present no attractive
on a wall. In every case patterns
that show extremely large figures are the
thing. &DRmonds and stars are high in
favor andt squares and blocks made to
initiate carpet designs " hardly less
popularity.
In ali there are a dozen or more new and
fresh patterns peculiarly adapted to nail
ing up on walls. Red and white and green
and white are the colors that are used.
The blu and white mating has not come
into vogue yet for wall decoration, though
1t may appear at any time
These mattings are laid on in strips
across the walls, not up and down. 1t
should be remembered that the ordinary
floor mattings would not be at all the
thing on walls. and that only the special
varieties mentioned above should ever be
used. With the proper mating laid on
skilfuny there is an admirable background
for any sort Of pictures, and a room is
made that will seem delightfully."- cool in
the hottest sort of weather
For a matting-walled room window
shades of mating of the same kind. or at
least of an harmonious pattern, should be
used.
Variety in the toothsome cakes to be
served with the six o'clock cup of tea is a
quality hostesses are constantly seeking.
Perhaps these recipes will help them
To make little galettes put half a pound
of dry sifted -four, mixed with a pinch of
salt, on a pasteboard, and six ounces of
fresh butter, and with a sharp knife chop
up the butter in the -four. When this is
accomplished, gather the flour together
and make a hole in the middle and add a
little cold water and half a ~teaspoonful of
lemon juice and mix lightly with the tips
Of the fingers until a moderately soft
paste Is formed. Roll it out and fold it
over and repeat this operation so that it
is rolled and folded four times in success
sion. Then roll out the paste to about an
eighth of IN inch in thickness am cut it
into strips five inches long and one inch
wide Roll one strip at a time lightly I'M
der the ham and proceed to curl it close
~ round so as to resemble the shape of a
snail. Dust with salt and fry in plenty
of boiling fat until of a pale golden
brown. Serve very hot on a folded dolly.
For milan cake, work half a pound of
fresh butter to a cream. Then add the
same weight of caster sugar, the grated
rind of a lemon. a teaspoonful of orange
flower water. mixed with sufficient car
mine to make the cake rose pink. and af-
ter beating the above ingredients to-
gether for ten minutes mix one egg (white
and yolk together) and then about a Ia
blespoonful Of flour until five eggs and a
half a pound Of sifted flour nave been
used. Then stir in lightly a teaspoonfui
of baking powder and bake in a buttered
paper. Wnen the cake is cool. cover it
with yellow sugar icing, colored with april
cot yellow Spread it evenly over the
cake, dipping the knife into hot water
frono time IA Time to iue1ra +ba ia;,u -