The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-12-22
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AuSDauQ Wnen We Were
would never step my foot inside OF the
kitchen, n I have kept my word so FAR,
and shall continue to do SO.
Numerous other women of society, or
those of literary or equally absorbing
tastes, might doubtless add many years
to such a statement. Women Of great
wealth are hardly expected to appear IN
their kitchens, yet there are notable ex-
ceptions-like Mrs. P. ID. Armour OF Chi
cago, who, going into her culinary depart
ment one morning to make some griddle
cakes, discovered poison in the buckwlieat
flour, and thus saved the lives OF her fam
lily.
But many women boast that they keep
good servants by keeping out Of the
kitchen themselves. They claim thar
when results" are satisfactory they DO
not care to investigate or interfere with
Individual methods Of obtaining them.
To be thus easily satisfied is all e1-
trenely delightful and conducive to lux
urious freedom from irksome care. but
If q woman feels conscientious concern
over the waste Of good material in her
cooks domain, and possesses troublesome
sensibilities regarding the absolute clean
illness of food preparations, she can aara-
ly be barred out OIL tlidt 1AiPoi soae Pot
ton of the domieile.
There are many things which do not
change apparent results" and yet may
occasion ~repugnance in the sensitive ms
tress.
well, my Gretchen Is so neat you could
eat off her kitchen fioorr' says one house
wife. s'she will scrub the hard wood to
whiteness instead of having linoleuin. l
never need to superintend her work; she
polishes the range till 1t is almost like a
mirror; her tinware-what little we use
nowadays-shines like silver, and really
she is as neat as wax.
But it is also true that this model maid
washes vegetables In her hand basin in
the sink; uses dish towels to wipe her
hands, and her apron to polish the table
glass, indiscrinlinately. She arrahges her
loosened locks, draws her hand across
her moist brow, and toys with her GOOD
natured features just previous to sllc-ng
the bread and cake. When she came TO
assist in cake making for ompany once,
not noticing the 1avatory conveniences ar
ranged for her especial benefit, she
plunged one hand into the dainty mixture
without delay.
INC, l don't like a spoon" she said, 7
washed my hand before / left home,
quite reassuringly-
The cake was beautiful. But thoughts
would obtrnde OF how Gretchen mad
smoothed her hair and donned hat ana
wrap, and opened and closed doors; ana
taken off her hat, readjusting several
hairpins at the time; and drawn a clean
handkerchief from her pocket for imme-
date use-and scruples arose involving
the application OF the Golden Rule. Ought
one to offer guests anything not relisned
by oneself?
Like many other cooks, Gretchen con-
siders the leg Of lamb which comes daint-
ily covered with its network of white lat,
as ready for roasting, and never delays
for investigations. If she would pull off
that loose covering and notice the de-
cidedly soiled skin beneath, perhaps she
might take a sharp knife and carefully
remove the much handled surface, before
cooking-if her mistress ordered It,. But
as nothing has been said about 1t, the tire
some work Is avoided; and the roasting
piece OF beef, with it's results of butchers
handling plainly evident, is also consigned
to the over without trimming. OF course,
the roast may be done to a turn for all
that.
Not infrequently some lack Of perfect
cleanliness in cooking proves
to health. I rave seen a m~illionaire's COT
fee pot Vi two inches deep on the
bottom with old coffee grounds, almost
impossible to be removed, so long had
they been dried and burned on, without
thorough cleansing at any time after use.
Baking and frying pans are often so care
lessly washed that rancid taste is i'm
parted to the contents. A servant who
does not at first consider the dish eloth
good enough to wipe the frying pan
WITH is an exception. 1t has surprised
every successive dish washer In one kitch-
en- to be informed that the inside of the
pots. pans, ever frying pans, must De SO
perfectly washed, rinsed and wiped that
a white handkerchief could be rubbed
on them without evidence of contact, If
one cared to try such an experiment. To
insist that the cook use a separate spoon
for sampling any dish in course OF prepa-
ration, instead of the stirring spoon, also
excites establishment.
Old prints show out in new and popular
guise this season, and nave developed a
value apart from their soft tones and an
tiquity.
oId-time Paris and London journals
with frontispieces and fashion plates
worth having are bought up eagerly by
the importers agents. especially those is
sues that were current as long ago as 1893
and thereabouts.
The prints are cut out and let in on silk
and satin surfaces to be used for decora-
tive fancy work, or else are framed in
burnt wood or stuoco work frames and
hung singly or in medallion groups of
three or five for walls and cabinet adorn-
ment.
Screens are made Of them, each panel
composed of illustrations of a certain era,
and one or two old prints are certain to
be a main feature OF the latest type of
lamp shade.
Amateur workers who have deft fingers
and the wit and exactness to carry out
their own designs make use of the prints
in such novel ways as occur to their inn
agination, but the majority get together
the requisite number of prints and carry
them TO some shade or screenmaker, who
can introduce them in the right position
and set them off with appropriate sur
ro~undings.
So that, If you have old prints or pic
lures Of any variety, don allow them to
grow mouldy as rubbish In the attic.
Have them out this season. carry them
to a dealer and ascertain just what they
are worth to him.
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