The record-union., 1898-06-05

A|||n|.ItIr, N h I<yAl
Now that the cherry days are here
the frugal housewife may secure
homemade supply of Maraschlno, the
Italian liQueur, for use in fruit salads
and other preparations for the table
The foundation is about dozen cherry
pits which should be pounded enough
to break them slightly before they are
put into crock with the outer rind OF
two lemons and three oranges. To
these are added half a gallon of GIN
Make a syrup from a pint of boiling
water and two pounds of sugar, and
pour in with the gin. The whole mix
ture should then be tightly covered
and left to itself for a fortnight, shak-
ing the crock however, about once IN
twenty four hours. At the end of flt-
teen days, give the compound thor
ough stirring together and let 1t set
tie for twenty-four hours. 1t should
be strained through cloth and bot
tied, standing few days after bottling
before it is ready to be used.
One of the small things confided by
trained nurse is that to poke an open
fire in the invalid's room a wooden
stick makes less noise than the usual
metal poker This will ignite, per-
haps, but may be promptly put out by
thrusting into the ashes, and in some
emergencies where the patient would
otherwise be aroused from much
needed sleep a knowledge of the stick
poker is useful.
One of the show places in New York
is the corridor and parlors of a fash
'ionable hotel from half-past { TO
O'Clock, when the large dining-rooms Of
tn. same hotel are receiving and deliv
aering their diners. A spectator from
another city, however, who loitered
there recently for first visit. declares
that the sight was anything but inspir-
ing Il was never" she says, so inn
pressed with the fact that the animal
in humanity is still very large, as when
/ watched men and women going In
and coming out from dinner. Many or
the faces were cross and discontented.
evidently their owners We're hungry
and not taking any pains to rise above
il. But it was much worse after din
ner L really looked hard for a refined
high-bred face, which carried an ex-
preston beyond that of having salts
fed animal longings. Most of the din
ers were flushed with over-eating, if
not with wine. More than one acted
as if a lingering bit of the dinner was
still in the mouth. and some-this in q
very high-class hotel, and one sup
posedly frequented by persons. of good
manners-stopped at a little table.
which the proprietor has had the good
taste to partly conceal by a tall palm,
and calmly picked out toothpick
from @ holder Perhaps / expected too
much. but it seemed to me it was
good place for woman to be ashamed
of her sex The young women We're
vain and forward. and the old women
were overdressed and greatly lacking III
refinement. The type of men l saw
there was not a lofty one either, ana
altogether there was little to encourage
I'm the observer of his kind the belief
that our social civilization has made Sc
rious advances
French maid cleans ribbons ana
delicate silk by rubbing them IN not
flour then shaking thoroughly Inc
be very hot The same treasure
presses fine laces and embroidery be
tween paper rather than cloths and re-
stores rusty black lace by dipping it
into a weak brew of green tea, which
ds warm.
Particular housekeepers insist that
the shells Of eggs as they are dellV-
cred from the tradesmen shall be care
fully washed before being put away.
When the contents of the shells nave
been used. the latter are kept TO clear
coffee no modern method having su-
perseded this. They are useful. too,
when crushed to cleanse carafes or
vinegar cruets.
The average cook manages to take
the flavor entirely from dish OF as
paragus If the average housekeeper
would investigate when this delicious
vegetable is served tasteless and
watery. with a gluey sauce that Is
uneatable. she will find usually that the
defects in the cooking process can De
easily remedied. To begin With, the
toast of the average cook is great slap-
like pieces. 1t should properly be OBJ
long pieces the length of the loaf and
the width OF TWO llUSSIS IS r"Peii aS'oS
should remain tied and should be
boiled in a sufficiently large Kettle not
TO break off the tender heads 1t
should be quickly drained when taken
out. and the colander covered and set
in the oven while the sauce is being
prepared This is made from the water
in which tn asparagus was boiled, a
half-pint only being needed FOR one
bunch Stir together tablespoonful
of butter and a Tablespoonful OF flour,
wetting it with a little of this water
until it is smooth, when it is all mixed
together. 1t should be seasoned with
salt and a dash of cayenne pepper.
Cover this again and keep very not
while the asparagus is neatly shifted
from the colander across the pieces
of toast, which should be laid cross
wise in lieu of lengthwise OF the plat
ter. The sauce is poured over not,
and an egg previously boiled hard is
quickly cut over It, as 1t is sent to the
table to be served on hot plates. 1t is
the missing of these little details of the
serving of asparagus which changes
it from an esteemed to an intolerable
dish.
ONLY lukewarm water should be used
in the washing of silk stockings, the
rinsing-water being of this tempera-
ture as we'll. Wiring the stockings out