The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1910-04-21

dows of chemists shops are filled with
colored water for q brilliant effect. No
col0red glass can quite equal in depth
and transparency 4 beautiful blown clear
white vessel filled with port or Bur
gundy.
AS decoration the glass flower vases
now made i'll such wonderful variety are
of the greatest assistance in arranging a
dinner table. Even here it is far too
usual to see highly ornate centerpieces
used, Which swamp every other effort at
establishment of which the table may
boast; but engraved glass may be used
with more fitness for this purely orna-
mental purpose than for anything else.
Several practical considerations arise
when glass has to be purchased for the
household. For one thing, the very deli
cate stems of many wineglasses are a
course of positive torture to the woman
who is unfortunate enough to be served
by clumsy domeStics. They break with
alarming frequency.
Another point worth thinking of is the
stability of tumblers. Those with heavy
bases are best. Narrow tumblers are
invariably difficult to clean. Fairly wide
shapes in the simplest forms are to be
recommended.
Keeping Ferns in Winter.
Suieuie Is easily accomplished. IL
the owner will only bear in mind that
these foliage plants should be kept in
q medium cool room, where they will not
freeze. 1t is artificial heat which kills
practically all house ferns. The dry heat
from q furnace is more injurious thar
the intense rays of summer sunshine.
terns revel in rich, moist soil in shadee
dells, where there is noticeable GOODNESS.
Ii there is a room in the house where it.
IC nor QhCnII1fnIu -v - I4-1 n Gco
and which can be slightly heated from
other rooms, there it is where ferns will
flourish and grow long, healthy fronds.
1t is necessary to water them about once
a week, and to keep the fronds free from
dust. A small s%prinkling can may be
used to wash ferns, or a bath sprinkler
can be used in city homes for the same
purpose. When the fronds turn yellow,
indications point to early decay, therefore
the ferns need water, rest and GOODNESS.
Ferns must rest. The best time for this
is in the summer. when plants should be
cut to the roots. or turned on their sides.
Try This Dinner.
Spanish Tomato Soup-One can of to-
matos. four cup of beet stock Tor one
can of bouillOn and two of Water) and
a half cup of well-washed rice. Season
with salt. a little tabasco. powdered
thyme and sugar. Bon Tor an hour and
a half. strain through a fine sieve and
serve with croutons.
Meat. Roast Goose-The first thing to
know about a goose is how to choose it.
The flesh should be a fine pink color, the
bill and feet yellow. There should be
no hairs on it, or at least very few.
A hairy old goose with feet and bill
grown red has seen many seasons of
usefulness. Scrub a goose in hot soap
suds with a vegetable brush; this will
remove all danger of its tasting oily.
Afterward wash in cold water and wipe
dry. Stuff, truss, sprinkle with salt
and pepper, and after setting in the pan
lay fine strips of salt pork. over it's
breast. Roast OF a rack in a dripping
pan and haste every 10 minutes. Tor
a. stuffing peel and cut into fine dice six
small onions, put in a spider with four
tablespoons of butter, one teaspoon of
salt, 81 quarter teaspoon of pepper, a
grating of nutmeg, and six leaves of
sage finely pulveriZed; stir over the fire,
MASKING with q wooden spoon. When
pulpy and brown add one cup of cracker
crumbs and one cup Of stale bread
crumbs. Moisten with a little hot wa
ter. Mix thoroughly and stuff the bird.
When the goose is half roasted pour off
all the oil in the pan, take off the strips
of pork and dredge with flour. As the
flour browns add a little hot water and
haste often. Dredge lightly with flour
after each basting. This gives a fine
brown gravy with little fat in it.
Entree: Scalloped Scallops: Fry a light
brown in butter, shaking often to pre-
vent burning; if you have the shells
wash thoroughly and butter; otherwise
use a baking dish well buttered; put in
a layer of bread crumbs, well buttered,
then one of scallops, and so on until the
dish is full, having the crumbs at the
top; cover with a white sauce made of
two tablespoons of -four cooked together
and then stirred smooth in a pint of milk
and bake twenty minutes. or until nearly
Drowned.
Dessert: Peach Trife = Line a glass
dish with lady fingers or pieces of sponge
cake and moisten with plenty of cream.
On the cake put a layer of sliced peaches
Ghe canned ones can be used, and sprin-
kle them with sugar. Over these place
a layer of cake and cream, and then
more peaches. Make the fruit the top
layer and heap on it cream whipped stiff
and slightly sweetened.
-O+O-
The Punctual Guest.
The punctual guest is the most salts
factory one. In some households break
fast, luncheon and dinner are occasions
of ceremony. The hours are fixed, and
to be late is to put the domestic ma
chinery out of gear-a fact that few
visitors realize. Therefore the guest
who is prompt wins the gratitude of
both hostess and servants. In some of
the less modern country houses, where
every bedroom has not a bathroom of its
own, the bath hours have to be arranged
SO that there shall be no collisions and
every one caa have enough time for
dressing. So the girl who loiters in her
room after she has been told that her
bath is ready puts all calculations out.
and on her account the day begins
askew.