The record-union., 1899-10-15

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A mouuette carpet was recently
saved from ruin by the prompt action
of a woman who had just tipped over
the contents of a large inkstand upon
it's delicate surface. She rushed to
the kitchen and snatched from the
table a pint bowl filed with milk. This
was instantly poured over the spot
without stopping to take up the ink,
BY the time the whole was wiped up
the stain had almost disappeared. A
little rubbing with soap and water to
take off the grease left from the milk
was all that was needed to obliterate
the last vestige of the ink.
1t was in the home of this same Wo-
man that a careless maid dropped a
lamp, deluging the hall carpet with
kerosene. This time oatmeal was
sprinkled quickly and literally over the
place and left until the next morn
ing. When at that time the hall was
swept, the oil was found to be COM
pletely absorbed, and the carpet rather
the fresher for it's treatment.
Oyster salad is seasonable at this
time, The oysters should be cooked
barely a minute, sprinkled with salt,
pepper, and a dash of vinegar, and
put on ice. When they are chilled, drain
carefully, and lay them upon lettuce
leaves and cover with mayonnaise.
To make meringue with cream beat
the whites of six eggs to a stiff froth
with six ounces of castor sugar. Put
spoonfuIs of the mixture on waXed or
buttered paper. Allow little space
between each heap. Bake in slow
oven or in a good moderate oven with
the door open. When cold, scoop out
some of the center of each meringue
fill with whipped cream and join two
together, enclosing the cream between.
Tea is made in many different ways.
For example, there is French tea; take
four teaspoonfuls of tea, four cups of
boiling water and one square of cut
sugar. Steep five to eight minutes and
serve without cream or sugar.
a DR.. Johnson cup of tea is made by
pulverizing the tea leaves; moisten with
cold water and let it stand fifteen min
utes; add boiling water and serve at
once, with cream and sugar.
For tea a la Dewey, take the juice of
three lemons, three oranges, one pine
apple, shredded or grated, a wineglass-
ful of preserved strawberries or cher
Ties, one tablespoonful of Ceylon tea
and pour over all one quart of boiling
water; steep for fifteen minutes before
serving.
Milk tea; infuse with a little boiling
water. and then fill the pot with boil
ing milk.
You can not have good tea unless you
use freshly boiled water. Water that
has been boiled for any length of time
lacks life and gives a dull taste to the
decoction. Use freshly filtered water
and let it come TO a hard boil The
Russians carry a very strong tea, and
then dilute to the strength required
using water which is kept boiling Wa
ter taken from the kettle and kept in
a pot where it falls below the boiling
point viii not give good results in di-
luting a strong infusion
Six minutes an authority says, is the
proper length Of time for tea to infuse
This is time enough to bring out the
flavor, quality and strength.
An earthenware teapot is the ideal
one.
a pound Of tea should make 12S cups
cups. Bring a little arithmetic to bear
upon the subject and you will know
the price per cup of the particular kind
of tea you drink.
Tea easily and quickly absorbs any
foreign fiavors, and, therefore, it should
be kept in a jar securely closed in a
warm, dry place. Unnecessary exposure
TO the air must be avoided.
Many women in this country who are
given TO horseback riding are adopt
ing the English practice of having their
habits made with the selvedge Of the
cloth as a skirt finish. 1t was found
that in case of an accident the skirt
would tear easily to the hem with it's
rows of stitching, but that more than
once proved strong enough to hold the
unseated rider in a perilous position
New habits are made perfectly plain,
and those who own skirts finished with
stitching are having the latter taken
out.
A new table is being shown in the
swell furniture stores. which could
easily be duplicated in less expensive
materials and placed in more than one
room in the house. We all know.
says the New York Herald" how pho
tographs accumulate and how hard it
is to keep them from dust and also
from fading.
This table is designed especially for
photographs and will fill a Iong-fe;t
want 1t is about as large as the old
Fashioned work table, and, like it. has
a top which opens, disclosing box in
side which is divided into comparf-
ments of different sizes for the recen-
tion Of photographs. The top is of
pleated satin brocade so arranged that
pictures can be pol1ed in here and
there, and when opened the top forms
quite an ornamental BACKGROUND for
the faces Of our friends.
The imported model is very beautiful
and extensively upholstered in heavy
Pompadour brocade of an ecru color.