The record-union., 1898-06-12

ment for an imprOmptu evening ct
summer resort, and for children ;
party it is also useful, although the
children should be warned OF the na-
ture of the entertainment, that TOO
dainty dressing may be avoided.
Whist classes have been very popular
in many women's clubs during the last
year. Some teachers use an excellent
device to illustrate their lessons. BY
means of a stereopticon hands are
thrown on a screen and carefully and
instructively played by the teacher. Inc
stereopticon is evidently destined to be-
come one Of our most useful agents CT
instruction.
The health and food fads of the day
are producing their legitimate result
Overzeal in their pursuit was to be ex-
pected, and it exists to the extent that
medical men have actually found
scientific name for a condition which
arises from fear of food. 1t is not eX-
actly a disease, but it's effect speed
lily becomes harmful if the condition
continues. 1t seems desirable to AVOID
too much thought over what one eats.
If certain general principles OF hyglen-
ic food are observed, a healthy appe-
tite and a relish for the dishes set 5e-
fore one may be trusted. 1t does not
need any conversion to mental science
to discover that if we make up our
minds something will disagree with US,
it will Undoubtedly the reason That
children can eat things that older oeo-
pie ca-rt. is that they eat them with
out thought of trouble, and, barring
some unusual indiscretiOn, there IS
none. This, OF course, is not olea
for the pendulum to slip too far the
other way, but merely one more eau
ton that in the food fads, as In every
other development of this investigating
age, there is need for sanity and poise-
To cloud a glass for the sake of pro-
lection purposes, as in bathroom, and
yet to preserve the light, man VINO
works in glass says that 1t is done with
solution Of EPSON salts and vinegar
applied with a brush. This should give
frosted look that becomes very dura-
bic if it is gone over at once with Da-
mar or white varnish.
y
There is a reason, as there is Tor
most things, for leaving the two or
three center HedTl ltdN eS Oll d
ish when it is served. This is usually
done at all high-class restaurants where
a French chef or steward presumably
supervises, and 1t is because the French
/ think the green adds very much to the
ease with which radishss are digesteI.
The average general housework gill
cuts off a radish as close as If it We're
a potato, and it will need more than
one suggestion to get her to leave the
green ends on.
Save the water in which young car
rots have been boiled to add to soup
stock This vegetable will be found
very palatable if a little beef extract
is added to the water in which il is
cooked The carrots should be drained
after they are tender and served with
a cream made from half a pint of milk
into which a tablespoonful of flour and
one of butter have been stirred. Add
a little nutmeg to this cream before put
ting in the sliced carrots.
Strawberry salad requires very large.
firm luscious berries. These are piled
six or eight OF them in a lettuce cup.
made from two leaves taken from the
heart of the head. and are either
sprinkled lightly with sugar or with a
few drops Of Demon juice before a :ea-
! spoonful Of mayonnaise is put on them.