The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-08-10

4 IN allow for "~taking-ups in the knot
| ting. IT is pleasant occupation for a
party OF friends who have nothing to DO
but breathe the pure air and think Of
| something to amuse themselves.
Mrs. Wilcox said that she and her
| friends finished hers in two or three
weeks and they only worked on it when
| they wanted to do SO, and had nothing
better to do.
The strings of shells may be simply
| tied to a bamboo stick, and the top
may then be ornamented with some of
the soft shell crabs and other beauties
| that do not seem to belong anywhere
else, when once they are trough home.
Charcoal is of great value in keeping
ice chests. storerooms and food sweet,
says Good Housekeeping" Place a
| shallow dish of fine charcoal In the ice
chest. In milk rooms and other rooms
where food is kept set dishes Of charcoal.
If poultry or birds are to be hung in a
cool place for a few days remove the IN
ternal organs. and partially fill the BODY
with charcoal.
Now, wrap the birds in paper and
| hang up. If the outside of the poultry
is rubbed with black pepper it viii be
still further protected from flies. small
birds, liver, kidneys, sweetbreads, etc.
may be wrapped in a parafine paper ana
| then buried in a bed Of charcoal.
For keeping large pieces of meat and
poultry here is a simple device: Have a
large barrel or hogshead half filled with
charcoal. Put meat hooks in a strip OF
:A:-4 - x1aoo ~ aofacS fflp ton OF the
barrel. Have a netting spread over this
| This barrel may be kept in a cool place,
and pieces of meat hung on the hooks.
| The charcoal will keep the atmosphere
| drv and sweet. and the netting will be a
| protection against insects. Should there
be danger from rats or mice, use wire
netting.
Fresh fish may be rubbed with salt
wrapped in paper and buried in a bed
of charcoal. OF course the charcoal IN
| boxes and barrels should be changed at
least once a month. 1t can be used for
| lighting fires or for boiling meats or
fish. If. however. it is difficult to get a
rood supply of charcoal, the old can be
purified by putting it into the stove with
a few lighted chips, and allowing 1t 70
burn until red hot. AT this stage open
49,
all the windows and let the gas pass off,
then close the draughts of the stove. re-
move the covers. and cave the room.
When the charcoal becomes cold it will
be ready for use again.
Now that the tiny green apples are ap-
pearing in the market, the housewife Will
be serving apple sauce. A certain cook
ing school teacher says this same sauce
IS almost never properly made. Tine dell
cate flavor of the fruit is injured by COM
ing in contact with tin or iron, and con-
seouently it should always be stewed IN a
porcelain lined kettle or granite-ware
saucepan. A busting of salt and very III
tie water should be added before the app
pies are put upon the stove. Cover the
saucepan closely and do not stir. When
the apples are taken from the fire put one
half of the sugar that is required TO
sweeten them into the bottom of a china
or earthen bowl, pour the hot apples over
1t, add the rest of the uga and cover
until served. Doctoring with spices, dl-
luting with water. dosing with sugar,
beating with iron spoons, straining
through tin colanders and serving cold, is
a process that robs the delicious fruit of
all flavor n most of its nutritive quality.
s.The Woman's Home Companion avs
that many persons who suffer indigestion
from eating melons as a refreshing "ap-
petizer'' in the morning, will find that no
unpleasant results follow their use as a
breakfast dessert. To the most unthink-
ing it should be apparent that introducing
a cold mass into the stomach before eat
ing must necessarily reduce the tempera-
ture below that required for digestion.
There are stomachs hardy enough TO en-
dure this treatment, but people should
disabuse themselves of the idea that It is
| the proper and healthful thing to do in
all cases. Any one who is fond of mel
| ons will find them as palatable after the
| introduction of warm food into the
| stomach as before, n generally the re-
suit will be more satisfactory in the
| avoidance of any undue tax on the diges-
tive organs.
Informal out-of-door luncheons are
much in vogue just now. The matrons
who are fond of entertaining AVE given
a great deal of attention to the arrange
| ment of their luncheon bowers. Some of
| them are picturesque matched affairs, lit
| orally covered with cool, green vines and
running rose. Others are rustic wood af-
| fairs, very elaborate with the most com
plete little underground kitchens fitted out
with gasoline stoves.
Even a corner of the piazza prettily
| fitted up lends itself well to the fashion Of
out-door luneheons, ard some women
even prefer a piazza corner if it is near
the dining room. for the serving of a
| luncheon is thus simplified.
Some of the most delightful out-of-door
iuncheons that | nave attended have been
| served cold. The hot coffee and tea be-
| ing served from a tiny table in another
| corner of the garden a half hour after the
luncheon.
In making jams of small fruits with
| seeds. as berries, it is better not to cook
| the fruit with the sugar. as it hardens
both fruit and seeds. Put the fruit on the
stove where it will heat slowly, MASKING
1t with a wooden spoon to help the juice
freeing process. When it has reached the
boiling point and cooked five minutes,
strain out the pulp and return the juice
to the stove. Boil twenty-minutes. add
a scant t-hree-quarters of a pound of
sugar for each pound of fruit (weighed
before cooking. boil fifteen minutes long
| er. put in the pulp, heat to the boiling
point, fill into jars. and seal
-