The record-union., 1899-09-03

MI
New rubber corks are provided with
push top, which elongates the rub
Der bulb of the cork. permitting ad-
justment of various sizes.
correspondent asks for recipe for
the chocolate icing that is used on
eclairs A we'll tested one is as fol-
lows: Crate two ounces of chocolate
and set over hot water until melted.
When perfectly smooth cook together
one cupful of granuIated sugar and
one-half of a cupful of water until it
becomes stringy. Pour this in fine
stream over the melted chocolate, stir
ring and beating until the mixture be
gins to thicken. Use Immediately.
The recipe used by the famous singer,
Jenny Lind in making her faYorite
soup has just been discovered. She
believed that it had much to do with
the preservation of her voice and keep
ing her throat and chest in good con-
dition. She would entrust it's manufac-
ture to no one, preferring 10 see to it
herself that it should be made pre-
cisely right. She soaked fOrty-five
grains of pure sage in cold water for
fire to boil in fresh water, and, when
it had reached the boiling point. poured
cold water over the sago in a sieve.
Then it was cooked for twenty min
utes with one and one-half spoonfuls
of bouillon and carefully skinned
little salt, pepper, nutmeg, sugar and
cut up parsley were added, and finally
the yolks Of two fresh eggs and eight
Of int a
sauce were put into the soup through
a strainer after it had been lifted from
the fire, and all thoroughly worked
with a large spoon. Now il was ready
to be eaten or drank. All ambitious
singers who take SOUP like this will
not necessarily become Jenny Linds,
but their voices will stand great
strain and retain their sweetness by its
aid.
Some beautiful curtains shown for
country houses but which are quite
handsome enough to hang in a city
home, are of the inexpensive cotton
satine of fairly heavy quality that is
sold for upholstering purposes. The
curtains are made in solid colors one
pair of a cool looking green has a six
inch insertion of coarse ret let in about
four inches from the edge down the
length and across the hem of each cur
tain. To this net a vine that was cut
from cretonne is added EN- applique.
Another pair is of violet satine with
an applique of ecru lace IN a struggling
pattern. Other cOlors and designs were
seen, comprising an assortment from
which choice was easy.
=
The first trial of aluminium cooking
utensils was not altogether satisfac-
tory. Made of almost pure metal, they
were too soft to stand usage. Manu-
facturers are now using considerable
alloy, which has the effect of strength
ening the material while not adding
much to the weight of the utensil The
German enameled ware is of high
standard grade. and is porcelain lined
with a dark mottled blue finish on the
outside. Nothing better cen be bought
The excellence of the French agate
ware is well known; a word, though, as
to buying seconds in this ware If
you are sure that you are getting "sec-
onds' it is perfectly safe to buy them.
as they are merely first quality ar
ticles sent out to be used by dealers as
samples. With such service they are
apt TO become Clipped and defaced
with much handling, and when a suffi-
cient number has accumulated they are
returned to the factory. Here they are
carefully patched and restored, and af-
terward sold as seconds" Many So
called seconds" however, are but in
ferior limitations of the standard grade
and are neither durable nor satisfac-
tory while in use. Utensils of all these
wares, with the exception of those OF
copper, are very easily kept clean, a
most important quality The house
Keeper already quoted also advises. in
this connection the employment of a
woman one day or half a day every
week to come into the kitchen and
clean all implements and belongings of
the place. Even in small families this
assistance to the all-round cook or gen
eral housework girl is desirable, and in
larger establishments will DO away
with the service of a kitchen maid.
If string beans are boiled in a weak
stock, the dish Will tempt many per-
sons who now decline it.
In making a mold of fruit with lemon
jelly, the pieces of fruit should be
dipped in a little melted gelatine, and
pressed lightly against the sides of the
mold before the center is filled in. The
seasonable fruits-peaches, pears, ba-
nanas-are cut into not too small pieces
and arranged in the mold. Any small
fruits that are in the market may be
added. a little lemon, wine, or orange
jelly is whipped to froth just as Tor
lemon-snow, and piled lightly in the
mold in layers that alternate with those
of the fruit. When the mold is full. it
should be set on ice, that its contents
may be thoroughly chilled before serv-
ing.
A housekeeper of experience advises