The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1899-02-19

Household Economic Association, is
likely to be one of the most popular
in its lists. If men, big or little, are at
all interested in cooking, they are usu-
ally very much so. In one OF the
cooking schools of the city last winter
a class of young men, missionaries pre-
pairing to go to the Orient, took spe-
cial course in the preparation OF simple
home foods. They showed much great
err interest and zeal than did the classes
of girls and women. Teachers of do
nestle science in the public schools OBJ
serve the same difference in cases
where boys care for it at ali. 1t is well
known, if to the women a rather hu-
initiating fact, that though women are
supposed to have a natural aptitude for
cooking, the chefs and cordons bleus
of the world are all men.
Orange omelet is made like other
omelets, a pinch of sugar being added
to the eggs. with pepper omitted in the
seasoning. The oranges for the omelet
are peeled, and pulled apart in their
natural sections, each Of which is then
cut into halves. They are sweetened
and, if too much juice is pressed out,
it is poured off before they are folded
in the omelet. They should be pre-,
pared. of course, before the omelet is
begun, and may stand until needed in
the plate, warmer of the range, in order
to become slightly heated. The method
of cooking teachers to peel an orange
is to pare it like an apple, and to re-
move the inner as well as the outer
skin. Then with the orange still whole
and with a sharp pointed knife the
pulp of each section may be slipped out
without breaking, and as quickly as the
orange could be cut up in the ordinary
way. The knife is slipped under the
skin at one side of the section. passed
under and around until the piece drops
out In this way the seeds and tough
inner skin are sure to be removed. If
the fruit is to be used in cake or any
kind of delicate dessert or as food for
the invalid's tray, this method of prep
aration is especially good.
A dietary authority pronounces
strongly against the use of cold boiled
potatoes in any form. He says it is
impossible to digest them, and they
should not be offered at table. Chill
dren in particular ought not to eat
potatoes that have been cooked and al
lowed to stand over night.
Brushes designed for use in removing
the crumbs from polished tables are to
be found now in the shops. They are
high and rather narrow and are pro-
vided with very soft 5ristles, contact
with which cannot injure the .inest
wood finish. They are intended not
only for luncheon service when a cloth
is omitted, but for use also DIT the five
o'clock tea table. Ornamental handles
and general excellence in make increase
try.
A date cake that is much liked by
children has the fruit in the layer
mixture only. Any simple cup cake is
baked in layers, each OF which should
be about three quarters OF an inch
thick when done. With a cup of chop
ped dates is mixed half a cup OF whip
ped cream, the mixture being spread
between the layers. The loaf. formed
from three layers piled together is iced
and may have a few whole dates stoned
and stuffed with almonds spread over
the top.
A relish served at family dinner
the other day, much appreciated by a
chance guest, was that of apricots on
toast offered with a broiled porter
houses steak. The apricots were of the
dried variety, had been washed and
soaked for five or six hours before, be-
ing slowly steWed in the same water
in which they were soaked. The fruit
was taken out when it was tender, but
before it was broken. To the liquor
left sugar sufficient to taste was added,
and the whole cooked down to a rich
syrup. Halves of the fruit were placed
on small squares of toasted bread, the
squares arranged neatly on platter,
the hot syrup being poured over before
the dish was sent around An addition
that adds to the flavor, the hostess ex-
planned ..is made by boiling few
blanched almonds with the syrup, leav-
ing them in when the latter is poured
over the fruit" Another simple relish
to serve with roast meat contributed
by the same housekeeper, is dried-ap-
pie jelly. Her recipe for this is three
cups of sugar to five cups of juice. This
is to be boiled without stirring until it
jellies.
Great care should be taken in clean
ing silver-trimmed tortoise-shell or,
ebony toilet articles Ammonia or sill
yer powders destroy the finish of these
materials. A little powder may be put
on a piece of channels, and the silver
rubbed carefully, after which per-
fectly fresh piece of dry chamois may
be used to polish it, without injuring
the shell or ebony.
From His Point of View.
An old lady of Edinburgh employed