Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1910-04-08

I WINE IN my room. though IL was actual
! ~ warmer. ] had. mls!ed by my Their
! lnometer, never been able To get thor
/ oughly and comfortably warned nj
| Another Illustration OF the power Of she
! imagination.
Now I've got Il correct thermometer
and | don't have any more trouble over
/ the heat
Table Glass.
At one time, moi 50 very long ago
/ either, English cut glass WAS almost soll
! by weight. At least any one buying cut
/ glass would be impressed 10y the weight
! OF the decanter in the hand There is
! no special value III mere weight; indeed,
J very heavy decanter is something Of
nuisance. and the thickness of the glass
/ led to its being very deeply faceted,
quite regardless of beauty OF pattern.
THIS heavy, ponderous glass was very
rarely turned OUT III any beauty Of form:
! It only exhibited extraordinary skill in
/ the making very much as those huge
/ opalescent trumpetlike glass tubes. some
/ OF them five feet long, which are sold
! nowadays for the purpose OF holding
reeds and grasses. They are testimony
TO the ability of the blower. but as fur
/ mShing accessories they are neither
/ beautiful nor very useful.
! At the present time there appears TO
| be tendency for fewer glasses to be
! used at dinner than formerly. People
drink less and very seldom indeed use
| all the glasses placed tor them. The use
! of colored glasses Is On the decline, saws
J the GentlewOman. for as noted before
! the wine itself should provide the color
| just as the huge glass bottles in the win
! dows of chemists shops are filled with
! cOlored water for a brilliant effect. No
! colored glass can quite equal in depth
! and transparency a beautiful blown clear
white vessel filled with port or Bur-
| gundy
AS decoration the glass flower vases
now made in 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 he 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 tumbers are
invariably difficult to clean. Fairly wide
shapes in the simplest forms are to he
recommended.
Keeping Ferns in Winter.
| Fern culture is easily accomplished if
! the owner will only bear in mind that
| these foliage plants should be kept in
a medium cool room, where they will not
freeze. 1t is artificial heat which kills
! practically all house ferns The dry heat
| from furnace is more injurious thar
the intense rays of summer sunshine.
! Germs reyel in rich moist soil in shaded
dellS where there is noticeable GOODNESS.
! III there is a room in the house where it
is not absolutely necessary to have fire.
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
| aust, small Sprinkling 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 coolness
/ 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
~o..o~
| Try This Dinner.
| Spanish Tomato Soup-One can of to-
matOs, four cups of beet stock (or one
can of houillon and two of waterl and
a half cup Of well-washed rice Season
| with salt. a little tabasco powdered
thyme ana sugar. 1j0n Tor an hour and
II half, strain through Il fine sieve and
serve with crQutons.
Meat. Roast GooSe-The first thing to
know about goose is how to choose it,
The flesh should be n fine pink color. the
bill and feet yellow. There should be
no hairs on it, or ut least very few
I lts,5 ma al. .sf
grown red has seen many seasons of
usefulness Scrub n goose in hot SOAP
suds with a vegetable brush; this will
remove all danger of its tasting oily
Afterward wash in cold water and Wine
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 on rack in Il dripping
pan and haste every - minutes For
stuiiing peel and cut into fine dice six
small onions. put in spider with four
tablespoons of butter, one teaspoon of
| salt 1; quarter teaspoon of pepper,
grating of nutmeg and six leaves Of
sage finely pulverized; stir over the fire.
| MASKING with & wooden spoon. When
pulpy and brown add one cup of cracker
crumbs aud 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 ana dredge with flour. As the
| flour browns add Il little hot water aud
/ basic often Dredge lightly with -four
after each Blasting. This gives Il fine
( brown gravy with little fat in it.
/ Entree: Scailoped Scallops: Fry D light
| brown in butter, shaking often to pre-
| vent burning; if you have the shells
! wash thoroughly and butter; otherwise
use baking dish well butgered; put in
! a layer of bread crumbs. well buttered.
! then one of sCsllops, and SO on until the
| dish is full having the crumbs at the
! top; cover with white sauce made of
! two tablespoons of flour cooked together
and then stirred smooth in pint Of milk
and bake twenty minutes. or until nearly
4 Drowned.
! Dessert: Peach Tritle Line a glass
! dish with lady fingers or pieces of sponge
/ cake and moiSteu with plenty of cream
/ On the cake put a layer of sliced peaches
/ tthe canned ones can be used, aud sprin-
! kle them with sugar, Over tnese Mace
a layer of cake and cream. and then
! more DparhCs Make fhe fruit the f,r