The record-union., 1899-09-17

are much improved. A patented one is
self-closing, and takes forever out OF
the housekeeper's mouth that oft re-
peated injunction to the cook, keep
the bread-box shut" The bread re-
ceptacle is cylindrical in shape and re-
wolves, pulling open like the covers of
some of the mail-boxes, to spring back
into place the moment the hand re-
leases it. These boxes are made suffi-
GENTLY long to hold loaves of French
bread, and cost from So. 80 up, accord
ing to size. All bread boxes are made
now with ventilating holes, to keep
their contents from getting musty.
Several weeks ago a reference in this
department to a gas attachment for
use in the bathroom, by which water
could be heated almost as fast as it
flowed from the faucet, elected a num-
Der of inquiries. Investigation has dis
closed the fact that another method
may be used for this purpose with even
greater convenience. This is a gas ap-
pliance placed beneath the boiler at
tached to the coal range in the kitchen,
by which it is possible to heat it's con-
tents in fifteen or twenty minutes,
the house The appliance once put in
place is permanent, and does not in
terfere with the heating of the boiler
from the coal fire when that is in SER
vice. This last mentioned arrange
ment is cheaper than the bath-tub at
tachment, and in most cases would
probably be considered more desirable
and efficient.
The successful making of an omelet
is, according to experts, a matter of pre-
cision of detail. The word, therefore,
of a French gentleman noted for his
skill in this line is of value when he ad-
vises that the salt and pepper should
be sprinkled in after the eggs have be-
| gun to cook-when the omelet, indeed,
shows signs of setting. To salt the
omelet before it is put on the stove, as
many do, is to add to the chances of its
coming out heavy.
According to Ella Morris Kretsch-
mar, in ''Womans Home Companion =
the three preferred autumn jellies are
grape, ounce and wild plum. To OBJ
! tain the juice from grapes, stem them
/ and add one pint of water to each six
+ quarts; heat slowly, MASKING with a
I potato masher. Allow the fruit to come
| to a boil, that all the juice may be
! freed To obtain juice from ounces,
! just cover the parings and cores Gt is
| supposed the other part will be pre-
! served with cold water, and boil until
| soft; mash and strain; an equal weight
/ of tart apples may be cooked with the
/ parings; it makes the jelly a prettier
| color and the ounce flavor more deli
cate. To obtain juice from plums, cover
with cold water, bring slowly to a boil,
| cook to soft mass and strain. The
method for making the jellies, the juice
/ being obtained, is the same for all.
/ Measure the juice, and boil mot vio-
lently) for twenty minutes; then add
/ one pint of granulated sugar, which has
/ been warmed in the oven, for each pint
of juice. As soon as the sugar has dis
solved and the jelly just starts to boil,
| fill into tumblers, putting a silver spoon
in each to prevent cracking. Jelly made
! in this way will never fail. Do not make
more than one and one-half pints al
! each boiling. It is Wasteful to keep
/ skimming throughout the cooking.
/ Skim only once-just before filling into
! tl1ro hlarG