The Jersey City news., 1899-06-29
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ton square. London, says London An
swers" The walls of this model Kitchen
are lined with white porcelain tiles. and
the floor is paved with blocks of black
and white marble.
The shelves are edged with brass, and
bear numbers to correspond with the ar
ticles which should be placed upon them.
There are copper stewpans numbered up
to S. which cost from 15s. to 91o each;
and portable utensils valued at $3.50. In
the pastry may be seen splendid
plate glass case, six feet long, filled with
moulds ranging from the size of thimple
upward.
In the centre of the kitchen is show
table, set with silver spoons and plate,
so that the Duke and his guests may
sample the dishes of the day. The range
fire burns three sacks of coal daily; and
e2 900 was expended upon this one de-
partment the head of which is permitted
! to keep a separate check book and kit
chen banking account. The Duke OF
Wellington's kitchen at Apsley House is
80 feet high and contains $500 worth OF
copper; Lord Derby's kitchen in St.
James's square is remarkable for its mar
BILE decoration. and cost f2.s00; and the
Duke of Portlands culinary department
boasts of its splendid silver-plated stew
pans, which are worth f25 each.
Before the roasting fire at Buckingham
Palace, half an OK and hundred birds
can be roasted at once on four horizontal
spits and the four dangle actions of the
smoke1jack.
The kitchen of Mrs. Burns's house in
Grosvenor street is fitted up with brass
edged shelves of grained pitch pine, and
the spotless copper pots are valued at
$500. The spice boxes are of polished
brass, and the floor is paved with red
and white tiles.
The Earl of Shrewsburys kitchen at
Alton Towers is famous for having the
knobs, springs, latches and edges of
stoves and ranges plated with silver.
The fittings Of this kitchen cost a little
over $4,000.
1t is a noteworthy fact that spoons
used in most aristocratic kitchens are
made of a special mixture of pure nickel
and pure aluminium, which gives a per-
fectly untarnished metal.
The position of chef in the house of
great society leader is a most desirable
berth. The number and extent of COM
sources simply passes belief. Perhaps the
very best Illustration of this is the fact
that the artist who presided over the late
Baron Nathaniel de Rothschild's culinary
department left at his death the very con-
siderable sum of GS0,O00
The plum OF culinary positions is held
by Lord Iveagh's chef at Nos and
Grosvenor place This eminent cook is
in receipt of an income equal to. If not
exceeding, that of successful novelist
and he not only superintends in the kit
chen at Lord Iveagh's country house
whenever big party is staying there,
but actually travels about with his mas
ter continually.
The Duke of Bedford's late chef was
the author of a very popular work. en-
titled 1.-TWO Hundred Ways of Cooking
Eggs" Moreover his visiting card was
a work of art, and bore the words, PRO
fessor of the Art of Gastronomy." He
also rode to and fro on horseback, drove
a splendid phaeton and rode to hounds.
-.
"Now that the girls have come home
from school. what are we going to do
with them?' is a question that is agitat-
ing the breast Of many fond mother,
says the est. Louis Globe-D Democrat"
The girls themselves are not saying much
about it, but 1t is safe to say that thev
are thinking a great deal. Il just want
to rest, and not have any more lessons
to do for half a year at least said a
young graduate as she discussed the sub
ject with one of the older girls. ''Thct
is what thought commented her
friend. 'I was so tired of tasks that I
thought 1t would be glorious fun to do
nothing at all for years to come, but I
soon found out that the regular life of
school units one for any such do-nothing
existence: if you take my advice you will
begin with your home duties as soon as
you can Mamma has resigned all the
housekeeping to me. She gives me so
much money alld I am expected to pay
all the expenses of the kitchen with It.
do the marketing myself, and the cook
is responsible Only to me-, When I first
came home mamma saw that I was not
happy with nothing to think of, and she
told me that if there was to be division
of labor, now that I was at home, she
would much prefer that take charge of
the house. as she was very tired of de-
Gliding upon the bill of fare three times a
day every day in the year and would en-
joy a rest Did I make any mistakes?
Well, I should think / did. and mamma
thought it best to let me work out my
own salvation. too. but they are all good
natured people at our house. and things
finally began to work smoothly Sallie
has the same work at her home. and we
find it great fun going to market to-
gether."
Cucumber peelings, boiled In water. will
be found good for the skin. says the
Ladies' Home Journal A slice of GU
cumber may be rubbed on the face. in
stead of soap. Lemon juice will remove
sunburn. Dill-water is as good for the
complexion as rose-water, though it
makes the skin paler
ElderAower-water is famous for its
cooking properties, as is also lavender
water.
Never go out in blustery weather with
out veil unless you wish a tanned skin
or freckles.
Do not forget. when drying the face
after washing, to rub upward toward the
nose. This will prevent wrinkles, and
will help to smooth out to a great extent
the crease alongside the nose.
Use neither hot nor cold water exclu-
sively for bathing. A good rule to follow