The record-union., 1898-03-20

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Some one makes the admirable sug-
gestion that as in the other parts Of
the house little new conveniences are
constantly being added as they are
seen in the shops from time TO time
so the kitchen comforts should be gone
over and care taken that their supply
keeps pace with the many modern con-
veniences in that domain. Often this
part of housekeeping is entirely ig-
nored, and maids go on overcoming
small handicaps in their work all day
long which the mistress would be very
quick to remedy if her attention was
called to the matter. Emergency make
shifts are very valuable, of course, NJ
times when the emergency really eN-
lists; but to hamper the general house
work girl in a city kitchen with old
fashioned unwieldy utensils is not wise.
In a beautiful library the space over
the dark, handsome mantel Is covered
with a large board painted in French
gray. 1t fits from mantel-board to
frieZe line. On this in sprawling, grace
full plain gold text is the inscriptions:
Here find rest and welcome and lose
thyself among the books" Across the
top of the space. and hanging ioWn
at one side is a rather narrow drapery
of deep maroon plush, which affords
beautiful frame TO the gold and gray.
The mantel is set across a corner, and
the whole effect is exceedingly artistic
and unique.
If Apollinaris water is put into the
clear glass vase into which flowers are
to be thrust for q table centerpiece, 1t
will be found that the beads from the
water will settle very prettily on the
leaves and stalks that are below the
surface Obviously, stems with leaves
must be selected to secure this ef-
feet.
The criticism is sometimes made that
the ampelopsis or Japanese ivy is a
detriment to the house over which it
climbs This is disputed by authori-
ties, who say that on the contrary II
Is of actual value to the building and
adds to it's healthfulness. because 1t at
tracts moisture which would otherwise
be absorbed by the brick or stone to
which it clings. AS it requires prac-
tically no care after it is once started
the question arises why it would not
be possible to transform with it some
Of the ugly business buildings. in
Brooklyn the courtyard of a bank is
covered with a velvet turf. The yard
is shut in on one side by the solid brick
wall of the next building. which is Of a
common. ugly architecture. This blank
wall was first painted white. but its
glare was unpleasant to the bank pao-
pie. who had to look out at it. and a
few days ago ivy was planted at its
base To-day it is a changing picture
of beautiful green. from the tender tint
of the first awakened shoots in early
April. to the glossy richness of the
dark shade of late autumn. On n
breezy day the fluttering of its leaves
shows rhythmic waves of verdure; the
sunlight glances through it in artistic
Silhouette: the rain plays uDOn il,
Frightening and freshening it and work
ing out odd designs There is no mo-
ment of any day that this great green
screen is not offering some attraction
to the eyes lifted from rows of figures.
There should be, says an expert in the
matter of kitchen furnishing. a very
high chair or stool and very low
chair in the domain sacred to the rites
of cooking. The high seat is useful in
many processes that are now carried
on standing Plain ironing and much
other similar work could be done seat
ed at a great saving of strength to the
worker The low chair is useful, it IS
further explained to watch some pro-
cess on the stove which needs close at
tention If the maid will not take ad-
vantage of these conveniences they
might at least be provided for the use
of. the mistress. who finds herself
obliged to be in the kitchen from time
to time.
Oyster chops are a method of serv-
ing the bivalyes of which some house
keepers may be glad to take advantage.
The gourmet however. will deplore in
such destruction of the delicate flavor
of this food. The chops We're made al
a recent cooking school lecture by the
use of a pint of oysters, which had
been carefully drained and brought.
in a saucepan. TO the boiling point AT
the second draining. after this cooking.
the LIQUOR was saved. The oysters were
then chopped (and it was explained that
a silver knife was best for the pur-
pose). the liquor measured, and sutfi
cient milk added to make half pint
This was returned to the fire and Il
tablespoonful of butter and two of flour
rubbed together and stirred into the
liquid. until a smooth. thick paste was
the result. The chopped oysters were
then added and cooked a minute. a sea :
soning of salt dash of red pepper.
and a few drops of onion juice being
put in at this time When they were
taken from the fire the yolks OF two
eggs were added and a second brief
heating Of not more than a minute
took place. This point of the opera
tion, il was explained. must be rapid
and judicious or curdling may ensue.
The mixture was then cooled, and when
cold made into cutlet-shaped croquettex.
and the usual dipping in egg and bread
crumbs preceded the frying process.
These outlets. like lobster outlets. ere
served with plain sauce.
Nov that the permanent tea table
is banisbed from fashionable drawing
rooms. and the service is accomplished
by the fitted table being brought N,
the ircnn,-arienca Of such q 1alan Snnn,