The record-union., 1899-09-10

Nj III
Housekeepers find that highly pol
ished library and parlor tables need
protection almost as much as does the
dining room board. One New York
woman accomplishes this by the use
of mats of stamped leather. These
mats are made in various sizes, ana
are faced on the under side with can
ton flannel of color to harmonic with
the leather They are convenient Tor
use wherever they are needed to pro-
tect the polish of handsome tables from
DETACHMENT by lamps and other brio
a-brac. The problem of the protection
of the dining table from the heat of hot
plates and dishes has been solved by
an uptown firm. AT their shop may
be had a perfect heat-proof fabric of
asbestos and canton flannel. The ma
terial is manufactured in widths which
permit the widest table to be covered,
and it is also cut up into oblongs,
squares, and small circles to slip under
doilies tray, and center cloths. One
ingenious housekeeper had already par
TALLY found a way out of the same di-
lemma. For use under plate and dish
doilies for luncheon and breakfast she
bought the round asbestos mats sold at
hardware stores for service on the
range. Their tin rims, which would
have scratched the table, were easily
pried off, leaving a comparatively soft
surface. These are, however, much
stiffer and also less smooth at their
best than the fabric already referred to.
A felt-head, adjustable to the stick of
the ordinary pOlished-fioor brush is
used to go over the floor after the
brush to take up every remaining par
ticle of dust and perform, too, a mod
crate polishing service. They are made
of short lengths of felt packed together
in many thicknesses, and cost about 81.
There is nothing better in the way of
a corn-cutter than the cheap tin one in
use for many years. This, with it's set
Of curved edges to score the kernals
and the crossbar to press them out,
goes down the length of the ear and
removes the valuable part of the corn
with all its juice, leaving the indigest
ible husk upon the cob.
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Notwithstanding the exceIences
for whipping cream, it is admitted by
experts and dealers that the old-fash-
ioned whip-churn still does it's work
as well as any of the productions of a
later date French cooks will use moth
ing but a wire whisk. These come in
different sizes, from one used to whip a
little cream in a bowl for a cup of
chocolate, through several sizes to one
nearly one foot long that will quickly
whip large quantity of cream for ice
cream. Swiss cooks also use a whisk
made, however, of wood splinters
rather than wire. Miss Parloa clings
to the whip of the Dover egg -beater in
its various manifestations, while Mrs.
Rorer prefers another sort of cream
beater that is encased in tin and turns
with a handle. Besides those mention
ed. there are several other varieties of
wire spoons and different sorts of elon-
gated and flexible forks-all of which
a dealer will tell you have a fair sale.
Choice should be made after an indi-
yidual test, and the kind used that is
found personally most satisfactory.
=
A convenience to travellers and cam
pers and to the woman whose coiffure
is dependent upon her curling -tongs is
a preparation of solidified alcohol now
on the market. 1t comes put up in
small metal case. a part of which pulls
out to form a little tripod, on which a
vessel may rest. When ignited the
alcohol burns with a large flame of
strong power; when the flame is ex-
tinguished, the substance quickly con-
geals again, and, covered with it's metal
cap may be replaced in the pocket. It's
absolute safe carriage makes it of value
TO bicyclists or other travellers whose
road is not always a smooth one.
a box-grater is of special service in
grating chocolate, cocoanut and other
scattering substances. It is merely
deep tin box, oblong in shape, whose
cover is a perforated crater. Every
thing grated upon it, from a pineapple
to nutmeg, falls through into the tin
below, and nothing is lost.
Southern woman noted for her
brewing of various punches, recon-
mends the following tea punch as
particularly agreeable summer drink.
1t is made from one quart of good
sherry wine, one and a quarter pounds
of granulated sugar, six lemons, and
one large cup of strong green tea. Peel
the lemons very thin and pour the tea
boiling hot upon the peel. Mix the
lemon juice and the sugar together,
then add the tea and the Wine When
ready to serve if for an afternoon tea,
have a pitcher or bowl filled with
crushed ice and pour the punch over
it. 1t can be kept bottled in cool
place any length of time. One tea
spoonful of tea will give the required
strength.
Wire sink brooms are preferable to
whisks or brushes used for the same
purpose. Little shovels for the sink
are also sold TO be used with the
brooms.