The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-02-01

erationS ago to what has often been neld
to- be the golden age of housewifery TN
the notable" sense), we shall generality
find that the knowledge our foremothers
acquired then was limited to housewifery
pure and simple. In these days more IS
expected from one who would acquire
such notability.
She must know, for instance, some
thing of that house of life as it belongs
to herself and all hers. and. having mas
tered physiological facts, she must study
the mysterious construction of that
''deadly-liyely" house in which they all
dwell; to know where and what are her
in case of storm, fire or epidem-
ic. She must know how to maintain VEN
tilation and warmth, as well as comfort,
and the best methods of keeping a house
free from dust and other refuse. She must
/ know, too(if only as a preservative OF
health), how to select, purify, and admin
lister foods and thinks She must know
where poisons Turk, and what are, If not
actually poisonous or injurious foods, at
least actually valueless ones in nutrition.
And she must possess some skill in set
! ting forth food so that it shall be as pleas
ing to the eye as palatable to the taste.
81"
Few homes nowadays among the veal
thy and well-to-do classes are without
their complement of plants for the decor
alton of hall and parlor, says Harper's Ba-
Ear. But it is seldom that we find these
| plants in fine condition. In many instan-
ces the plants chosen are such as are not
able to adapt themselves to the conditions
under which they are kept. In others,
failures, either total or comparative, re-
suit from lack of knowledge of the care
! required by the plants. To achieve sue
cess in this branch of plant culture one
must study conditions which annot be
overcome, and select such plants as will
adapt themselves to them, and one must
also learn what kind of treatment each
plant calls for, understanding that plants
have their differences and peculiarities
quite the same as persons, and that the
same kind of treatment will not answer
for all of them. In this way, and in this
way only, will we be able to give them in
telligent care.
The list of really good plants for hall
and parlor use is not a long one. If /
were asked to make out such a list for
general use, it would include the follow
ing: Palms-Latania borbonica, Phoenix
reclinata, Chamaerops excelsa, Areca
lutescens, and Sieforthia elegans; Ficus
e~lastica, or rubber plant, Aspidistra luri-
da v%ariegata; Agave Queen Victoria; Gre
villea robusta; Asparagus ~sprengeerii;
Anthericum variegatum. This list gives
twelve plants, differing greatly in habits
and size. and affords a sufficient variety
to suit most occasions. 1t comprises those
of the easiest culture. and is one which I
feel safe in recommending to the amateur
who desires to form a collection of this
class. After one has learned how to
grow these well and keep them in health,
! others more difficult to grow can be added
with a reasonable show of success in
their cultivation, but 1 would not advise
the beginner to go outside this list at
first.
A lady who entertains largely delights
her guests with the delicious homemade
candies which she always serves as a
dernier course. Following are directions
which this member of society kindly gives
for making vanilla chocolate creams:
Break the whites of three eggs into a
bowl, add three tablespoonfuls of cold
water; then, with a broad lockwood fork,
stir in confectioners' sugar of the very
best quality until the mixture is stiff
! enough to mold into shape with the fin
gers; flavor it with vanilla and whip it
briskly and constantly until it is not only
stiff, but smooth and creamy; make this
mixture up into balls. cubes or little pyra-
minds, lay them on waxed paper or plates
and set them in a cool, dry place to har-
den. The next day, whine the creams are
hard, prepare the chocolate covering. Put
a quarter of a pound of chocolate in a
saucepan, adding a little water to dissolve
it; stand the saucepan in a Kettle of boil
ing water; stir the chocolate till it is well
blended, and quite thick, then drop one
cream at a time into the chocolate, and
after it has been rolled about two or three
times and is we'll coated with the choco-
late, lift it out with a fork and slip it on a
sheet of waxed paper. Repeat this pro-
cess until al the creams are well coated
with chocolate.
There used to be a strong prejudice
among ladies against wearing anything
ornamental which was not real" either
in lace or articles of jewelry. 1t was
thought to be a barrier not to be over-
leaped by a gentlewoman. But now the
bars are certainly let down. Much of the
prejudice lids lduSu away. IL oHS uOeS
not possess vertical thread lace and
pearls something which looks well is
worn in their place. AS the imitation
pearl is costly enough in its way, perhaps
the price aid suffices to reconcile the
wearer to the fact of its not being real
Possibly no persuasion is required. AT
any rate, the collar with nine strands of
shimmering small pearls gives great salts
faction to the woman who does not hap
pen to be the wife or daughter of a mil
l~ionaire. The pearl collar shows nlne
strings of pearls and a small clasp.
If the shape of a corset is once gone the
corset might as well be thrown away, for
it owes it's beauty to it's perfect shape.
To keep a corset in shape look to the
small bones. AS soon as these are worn
or twisted or bent renew them. Get the
best of whalebone, the finest of narrow
steel ribs and the strongest of broad ribs.
Slip out the old bones and slip in the new
ones. In this way you will keep a cor
set very shapely to the end of it's days,
which will arrive only when the corset
material gives out. A corset may lie
Numbered by scrubbing il with soap bark
and a toothbrush, or gently rubbing it
with gasoline to remove any spots Moth
ing is as good as the soap bark bath,
which makes a new corset of it.