Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1904-12-08
Household Hints.

ounces MC.,Su O0tte.. Ss-I &c
minutes on the fire without allowing
il to brown. Dilute with three pints
oc wei skinned and strained chicken
broth. Stir TO boil, season with
salt, pepper, nutmeg, and boil half
hour. Skim, finish with four egg
yolks mixed with little water. four
ounces butter. little cream, and lem
on juice. Stir on the fire long enough
tc cook the eggs without boiling the
sauce. and press Immediately through
wet cloth.
Bizarade Sauce.
Cove" the carcesses o. two or more
| roasted ducks with water, season to
taste. Boil until it is of strong flaw
or. Then strain, clarity. and reduce
to a demi-glaze. To tlis add one
small cup thick espagnole sauce, the
Juice of one orange, and the rind of
two others entirely free from the
white pith. Cut the rind into small
diamond shapes and blanch them i'll
boiling water for three minutes before
adding the sauce. Boil all together
five minutes in double boiler.
Espagnole Sauce.
Cut in small pieces two carrots, two
onions, one-half pound veal, no fat,
one hook of ham, and place in a sauce
pan with four ounces butter a few
peppercorns, and one bouquet. Stir
over a hot fire until light brown.
h,, h,,4
mixture with one-half pint sherry
wine, six quarts beef broth, and three
fourths pint tomatoes. Boil one hour
and skim and strain. Melt seven
ounces butter, add one-half pound
wheat flour, stir over a slow fire until
light brown. using a wooden spoon
When partially cool add gradually the
strained preparation of meat, vegeta-
bles, etc. Stir until the mixture
comes to boil, then set at the side
and let it boil slowly one hour.
Add more broth if the sauce is too
thick. Skim. press through a DAMP
! cloth. and stir occasionally until 1t is
cold This makes four quarts.
The Woman Decorator
Is the relief of her sister women.
who are worried to death with the du
ties and responsibilities of keeping up
4 house. and who, as an added terror,
realize that the whole interior re.
quires to be renovated. They go
right away from home and forget the
house and its decorations. whilst T.
has been intrusted to the direction o.
reliable and tasteful professional
decorator. Perhaps a certain house
has been just taken on lease. The
decorator is taken in and shown its
present condition. She is shown
! which will be the dining room and SO
forth. and is asked to turn the entire
| interior into palace of beauty, with.
in a. certain cost, unless so much reli-
| aDce is placed on her that she may
have carte blanche.
She proceeds, therefore. to form her
| own ideas of identifying the building.
If the tenant has any particular feel.
ing for a certain style or hates either
high art or, again. anything at all
early Victorian, she will know the
limits Of her selection. Generally II
happens that certain suites of furni-
ture have to form an important feat
ure of the house beautiful, but that
otherwise she may have a free hand
She will thus be compelled to arrange
the decoration of the room to suit the
existing furniture and not the furni-
ture to be selected with regard to the
room. 1t is when people are setting
up house for the first time that she
Is able to display her artistic taste to
the full, and she will find that the
EouxeauX riches will, in this case. be
the most convenient people to deal
with. They have no particular dis
likes or preferences. She can use
her own judgment, arrange each room
in any style she likes. so long as it Is
neither grotesque nor uncomfortable
or dull.