New-York tribune. [volume], April 05, 1891, Image 15

About New-York tribune. [volume] (New York [N.Y.]) 1866-1924

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HOME AND SOCIETY.
THINGS PEOrLl- WANT TO KXOW.
? ??? young penP* rt(> not know ,KW tn br**tTw'"
____? 0H dwtor to an anxlons mother whoae dewrh
f_f TyotroM g'.rl of raa-rtB-a. had Had for some time
_JU. .___ that ha4 sllghtly alfceted tfcc upper air
r,T*???""^ "i*"*rww ?__!_. .2
CTaa I dlreet her yoa can hear the cracklln* of all
_ta <_eesed air aaBa Uiat for tJw flrst time have baaa
_____ late Plsv this winter. Yon scc." he went on,
-STmSmV 5 all P?->ns Is to MB only ? "PPer
J!*.,* of -__? b.ng- ll !? only after the fatignc aaal
r_<srrt?i eom.equent on ..nnsnal cxcr.isc that U.e lower
Lrt i? utlHa-d at all. And jn. t as peopie can live for
m?? wKh only one sonnd lung. >o cat. every ono use
Liy tha? upper Bd_"_BBI and M well enough at tho
time ?*_, tb'-refore, draw their roraot strlngs and
!.T ft 4oe?n;t hurt ln tlw least to wear their strlngs a
little tlght: and npparentl. they are right. They play
4Miti_- and rlde and row and even swlm in thelr well
pulle- ln*t?ya: M let Utness attend them. let them
laid all thelr hing )..>wear to provide pure blood or
brnathhig room to roalst dlae-S-, or let tlie eares of
matcrnlty come npon tiVm, theai tliey may regret that
tbey wllhilly shiimi agalnut matnre.
"But-mi-iy err. too. simply through l./.inesa. a lack
ol knoarledHe. or thmugli bad hablts of partial breathing
(ontracted In yontti: bnt. be that ns lt mi\. not ono
peraan in ten, or even twenty, lmows haw to breahhe.
jf 1 had my way I should teadi breathing 1n pvery
orbool ln tb* country. Here ls an exercl-e I want
rvur daughter to praetlsc nlght und ?OflM-gi and so
iieellent air> lt* effcts that 1 havo known it evem ta
eore inrlpicnt iaaaaaiaHl_B While you count flfteen
?,mtt, let her t.ikc a long breatli. so tliat r-hc e*n feel
lt inflaumg all the air celte of the lower part of her
liinga. H-BBI you re_c_ fifteen let her begiu slnwly to
expel tlie air from her lnngs and koep on unttl another
(Utetfi xx* eounted. A few tlmes will tlre her very
niu<_ al tli-at. and brtng on Uts of oougMng; but let her
persewc and she wlU soon be alile to do tt ten or
twel-e Ume* at each cxerctse. And I think I oau
*rv_?*e you muteriuJ boueflt.-'
One English cnstom which la sometimes an emba*
raasment to Ainericans wiio for the flrst time visit
_ondon dnring the seavm well eqnipped wlth lettera
of lutroductltm it- the great length of time tnvHattMB
are gl-e_ la advance <>f the enterttiinment?partu-ularly
to regard to dtomcr. This verr often _?___ a certain
emount of awkwardness a!)4 oliange of plans. for most
of our conntiy men and women go over wlth the ldea
of glvtng a ceHain amount of time to each plaec, cwid
fancy tbat two or throe weeks of Londan in the helght
ef tiie season would \* not the least attvactive part
of the progni.nme. On arriving. thcrcfore, they hastcn
to preaont Uieir letters, and ln a few days come many
?nd cord?J tavltations. but all or nearly till as mueh as
H,ree wee-a ahtwd. Tho next question then la whether
tn refuae t*e prqpoaed hospitalitios ai.d loae the ehanco
or seeiug London society, or to accept and make a com
pltte cbange of plans. One lady who has had a high
anc_J and official place in this country lost a dclightr
ful opportuiilty of swlng tho best English peopie be?
cauae ?he chose to eonaMec lt ?Lncumbent upon her sebV
respect to keep to>her original plans, and bclicved that
? cluangaof programrao entallod a loss of dignity. Her
pelulanc- almply coet her an agi_eable e.\perie_ce.
Ajropoa of this long tnterval of time, Mr. and Mrs.
_?. of ?w-York, had an experience which might
have beea awkward, but of which the consequenees
__e decidedly pka_api> On arriving in London they
pr_se-:tf4, among other letters, one to the Duchess
,_> md rvcelved promptly a return card and an ln
Titatlon to dianer. Ctirelessly looking at tlio date, they
fancied it a fortuight later, aud cntorcd It as such on
lielr book of enigagements. On the evening of the
suppoaed dlnner tboy arrtved without aay mlsglvinga
?t tho heasa ol t-?lr bost. Fortunately. while Mr?.
_waf. tAldng off h<?r wropa. vagnely wonderiog
tbat no maid was there to roceive tJiom. and taking
pa nottee of the pozrled footman, the l>nke erossed
the hall, and with ready tact. took in the sltuation.
Tlwy arere )?8t one week nhead of time. Tbair rtonU
happwed to be dining by themselves and they made
the dlsrnmfiwd Arnericans thoroughly at b_me.
Wbat, Aerefore, would have been merely a ftwnal
aequalntiince if the miatake had not been made de
veloped, mider ihcsc lather laughabla clrcumstaacea,
Into a geaulne frlendship.
? week later they found thomselves one of a
brllliant aaaaemblago, but of the two dinners, tbe one
acn petlt eomite" was by aU odds tlie most delightful
and Tnemarable._
If there la emythlng ln the veorM iXa arerage woman
la -him-iral about it ls her bonnet, o? wholea-alo
mlllmert kuow to their sarrow. No stock to rej^il
trade i_pr_.s?it? such a ftuctuatlng value as a atook
of miUinery goods. My lady'i mind in Fehniary, when
the gooda of the wbolaaale mllllnor are necossai^ly
pureJt?ied, in often qulte a diferent thinw iu May,
arh?i ahe seleeta ti* raa)ortty of her bonnet*. Her
__aafor bonnet la merely a spaemodic affair purcha>ad
lo bridge over the time. If thet. has boen an abund
?ince of ttrnthers dt-pjayed ln tbe milliner's wiudow
niue chauces to one she will conelude that " fc-tiiert
are common," and selact flowers; or rejeot both
and declare that she will havo nothint; but tulle on
her bonnet The unwlse man-milllner who ha. done
his "honeet b??t" to oater to fair woman's demands
tn such a .-_._ and failed. may atf^-ell swallow his
?acoi_fort.ire amd put away his feafchers till another
seaaoo. He may be g_-aiiing hia te-'th ln splrlt over
his pccuniar>- laaeae, but he must be auave on the
exterlor or he will lo-e onatomora. Womoit-mllllneia
Lnvariably suce??>d bertor wrth their cus-tomers than
men, tnougo there are many met. in thi- Held of
bu-iiesa. A woman _BOWI ju-t what to expeot; ahe
Studles individuaJ whi-ne, and foibles. Ttie toshion of
a boanct I. bktaaft a fnd. It is a speculation, and
the most Hitute millinci tannot be sure of the rostdt.
Klndly words may follow ita reception or aiithetnas.
frobably it will come back. The woman-milliuer knowg
how to meet all enirrg.-neies of this kind. She know?
how to make some petty alteration, or soraetimes she
niakes nwne, but aimply Cts tho bonnet on the he?d
p:-opoi'ly; poaalLly she BMbaa soine change ln the
aieaiing of the hair and pre^Ui, a frowuing cu-tomei
becoDie- a imlllng one. ln rare cases she makeb a
D-w benuet.
Thare ore few things so disappolnting to the aniateur
tooli at> spinach. Properly pieparad, it U oue of the
nioat dehclous of vcgejables; yet as it is commonly
tound ou our tables, it sugk-ests nothing so muoh as
the diet of Nebttcliadnc7_u- after lie took to th* Ilelds.
Tlie flrst matters of aeeaaattjr are tliat spinach be
yroyrly waslied and fre-k picked, in ordur that It
ili-U be tender and freo from sand. Ho not attempt
to cook le.? than an ordinary _ieck of splnuch. ThU
unount tarely HU* au average vegetuble di.-,li when lt
U cooked. Throw a pe<'k of spluarh into a laipe tub
boiding at laaat eigiit pHaaa of cold watar, aai rime
lt up and down in thls wut.T, BO that all tlie saud wib
aink u? _ke bottom of the tub. Then t~k. it ont.
kpaak by buntli, nnd cut off the rcot*. tlie eour-.
atalks aud the witUcred leaves, nnd throw rt into an
?thtr tub holding about as much wuter as the flrst.
After t-icrouk'biy waahl_| tha spinaih in thla aaeoad
*ater, litt lt out, handful by handful. rinsinj; eaeli
lian.fnl as you take lt onl in a gullon pan ol water
?wl throwing it tn tiic pot lt ls to be cooked In. K
the ipina< li 1* very gritty it WlU hc BBBoBBBtJ to
clwmge tlie water ln tlie pan fc.ve.ral tiniei. Tlie bc-t
eooked dish of kpina. k in tbe WOtM is spoilcd if thla
pi-paratury washing i? done BNgMtegly. ll Is im
PoaslUc to wash Bgtaeeh properly unless tlie tub It la
*i-s_?l lc ia large enough to allow tlie :*an.I |0 fall to
the bottom and the leaves to float. Throw about a
J*nt al boiling water, salted with a ttaafeoafnl of
aalt, over the spinaih In tbe pot, and boll it in thla
water for fiftcen miniit.-s: tben turn it out in a
colander tt? drain. After this let the eoU water laaoel
ran on lt for a moment. lurning H to aaa that it is
thoroughiy frektcned. Tlu^ peoaaaa of blaruhlne, ls
esaential to glve ti.at jm-< uliariv lelteehlng, ie&enta
-*vor that oooked af-B-Wfe .~hoii-l ha\e. Krei.rh eooha
go ao far as ta aoak their agtaael in cold water, but
this does not aaaaa cxa.cy rlgfct. Ihe skaara oi eaM
*ater.ia>bod OTut it <?.oU it and fre-heaa lt aufl
After aaaa blancl.in/ It, lay a MO-fe and WOtgbta
eeer it to drain it -horeaghtjr; then .hop it Ina with
a (hagph-l knife, or lay It ou p boar-c aml (auh it tim:
witii a WbbboB cook's knife. The agfaaah k bow reeij
to be ?e_tcd up in a bright aaaaagaa and wrvsl io
any way you fan?y. It is very _Ma
with three spoonful^ of ri< h ii'inn stltud In It and
a little salt added. Serve it ln B pgiaaaMal
aiould with a wreii.l, of hard bolled e*gs BNae-l amund
il: or with &ip_iet? of di y !<.a-t stm k lu at irr<*gular ln
tervals over lt. Tbl. i? Iffnaf1! a la creme.
Tlie Ki.fc.'11-h methxl of Ireaatag spiimrii Is te ad*
?hnply a large UMaafaQaf-d Bl buiter nfu-r puttmn li
k the heat When it k hot aarva lt ln a
pyrai_ld_l iiiouM. An exeelient wa, te (
kat W t, l,e ?rve-1 a-a pmiMi aroun 1 a <lisb ol aaal al
?-_l or boef trtUrU uBB Xt viih grnvy. i'l.u.ii Iha
flaantlty f -pinaeli glven Njkre. add half a eup of
travy ?_d ? ____.-_, |_i__|nir_wenfal <?f baktar, aaU a
tt aeeaad n. ti.e saacei-u lurtil tha ayh-ach i- U-or
?agiiiy hot; ihen aerre it heapeal in a drela aa a rt"
-bii or as .. | when BtfyatB "1 "'"'? hretA
ButnXA be arranged in an UlBgnlar wivath amund it.
bbBbb aaa aaaay leetpea-ot aaaaaa M \ ptaada
?ka a aortl ?r _-paraKu_ crearn aoup. lt doaa not
seem to ns to be a soccess, dellctous as the other eream
soups am.
There aro two rarletlea ot ollves aold In the shops?
ti.e lirgc queen ollves. which have a large plt and
aro very nlce for stufllng; and tlio Utile rresoent
ollves, which have a small plt and are gencrally
preferred for table use. It is necessary, ho?ever, to
distlngulsh between a fnllgrown cret-ccut olive and the
nutnbers of immatnre ollves that air also sold In the
shops. A great manv of the M cnlled " baliy ollves"
which are sold :at attraciive prices are nothing more
thi.n n half-developed fnilt. In otder to sccure n
fully developed and perfc.i flavored ollve of the last
lmportatlon It ls aoeeaaar) to purchase them from
thoroughly trustworthy groeers.
" Every dog has his day," they say, and thia year
pnre white themughbred bi.ll t.rrie.-s are the coming
fashion. A well kuown belle waa heard to exclalm tho
o_her day l " I absolutely mtts. havo a omiple of bnll
tcrrlers te go wlth my white cheviots this summer;
tliere _s nothing, I think, that looks sowelll"
Cavlare ls a Buaala>i deheacy made from tho roe ol
the sturgeon. It is served on toaat at gcntlcmcn's
suppcrs and is also used as an entree. It is almost
as unknown to day " to tho ?ener?l r as it was when
bhakespeare wrole his fatnons sollloquy, though It ll
sold at all large groreries at about flfty centa a c;.n
or box. It ls always served on toaat and a small
box will be enough for fwelve sltces of toaot. Heat
the contents of a box in a saucapan wlth four tablo
spoonfuls of cream; and, as soon a_> it ls hot. pour
it over a dosen small sllces of nlee-ly brown od toast
and ser. e lt at once witli quar-ara of lemon, tl
you wish. _
A pretty flnlah for a room, and at the same time a
most convenient roceptacle for book*, is a double shelf
at the top of a wooden wainacoting. Tbe lower Bhell
ta ffntehed. if preferred. wlth a little flminne of soft allk.
while tbe npper one atforde ample aocorornodation for
bric-a-bratt and orouuient*.
It is.te be regretted that the dalnty bookmnrks
for tbe prayer and hymual or the Hible should not
have eacaped the reigr. of nnrea.onable fcigh prices.
A giaat raany pornon*. who would Lke the bookmai-k
wlth the silver cross, anclior and hoart, repi_senting
falth, hope, and charity, are de terred from purehaslng
because eilversiniths are oharging II 50 and upward
for these tlny bits of silver pendant from ribbons.
The wisdom of churoliea and rellglous societiea i_gul?t
Ing, as tliey usually do, the mamifacture of thelr
ituignia li shown in the price of the " King's
Daughters crosa, whleh ia sold at only thlrty eent-?
oue-seventh the prloe Of either the little cross, heart
or anchor, tfiough lt ls twlce as heavy as elthar and
is engraved. _
Hot only ?re the lamp nbsdcs attlred like fashion
able ladies goin? to a ball, but bhe last new wrlnklo
ls to have pretty confectlons of laoe and silk for tlieiri
to rest upon. The oxample glven is an importaUoa
from Parl*. amd is excecdrr.gly preity. It k mndi el
InXred silk of BBB aana OOW as the sliade and
? _, ,.Hh l_e and KbhO-l lo BM**. Uwg
s tninincd with l_*c an"
IMPB of ihe ribbon with very fnll bows hang from
eorner to eorner. _ _,
Why do women altemi't f wrlto cook booltx who
kaawaothlai _ Iha praetlral woih * .be k.t< hc,
One ?t ti.c (aaaal e-aapl--** ?*lie* _*?" us- ? ?? *n
nttmetive laohlng baafe, a_ia__y bouna and printed,
r?| i. |a fall al o-lnary M-*w-aaa. The rartei ??????
tion of reeiyea tor aii ti.e gkkea b-c-e-ed in tha laahlon
aUa n.e.uis ?f ihe,i.v aWwa Iha wrtter to beaeeaa
laaaai to _aai Itolag: nett -ha to avMearUy aaa who baa
nevar been ntll-d eV"> *? *ork "n1 *- Bwn ?1"rm'M"
Moblene. 1 ba reaa> i !?*?? "? PBawa-tf take., froa
uthoritlaa ao well hwrw" aa to la Ihelr M-aattty at
Onee There ls no objocrion to thi- lf toe be*t forn.ula.
wmtB glven. a- any bbbB BBB.bnm aaaal ba larg-lj
made -P Ol prtndftoB aliaatly laid down and foriuula.
aJready ln me.
But not onlv nre the reelpei at-lccted ln Miis work
uadiy ehoaen, tort a_aa the wrtter oCaaa aaagaaMua.
of ncr own t.H-t I "" ? iaMBtrnaa. on,- redpe
will serve aa an example ol many. The formula
f?r ? iiaiiiwii U fv<'"- * Boa-M-aaaa la a rrwaeb
houp B* -xcaT-t-aea, fel Iha reelpe, II we reaaeaaber
rl-htly is UM -IM Br*BB bv Mrs. Hwjto.i ii. b.-i
? Mmien, HeaaehaU Ooahary' aai la?t__aa.tlj aa_gtad
l,v that ladv -WM D'e Ireii.li eofcMaMM to renil-r
lt aceptablo to IM **** ttatoB of UM BrttteU N*
Aa raoraaoaa aaaoaal ol "three or four- eairota,
folir i, ,! "" ." ? ;i 1"'",h "* ''
and a h.ad ol OOXoTf BH aaal for tl.voring the a.nomit
ol oaaaoaaaaa t-. -?-? trow e-fha poaaiael ??"_
a ahtn of real aud taa quarts el wattr. Pee tm
aiiiount of soup oaa-fa aaaa ton aaaeaa ol chofped
,ano. aa4 MM k '"'"" aha dclie-.e Krencl, rarrot.
Ha sanwaa ot oatoa- aaa an aaaea al aalnry. anaa
FMtoa who .* Blaaari ? "t-.iy rar-fui in UM gaaattttoa
laeaOag aha mBmBjB, aaaa but aaM a to-p
ca-Tot, two oiUoas and half a he_e ol o-l-nr: aad
other anaeaaafBl praetlcal eooks use about the same
proportlon-. I*B amount of seasoning lOfetabHa and
herbs n.entln.ied ln the rulo __l.-rt?d vvniild
givo a raak, eaaraa tiavor of < i
onlona and <*__-?, vcrctables which should alwav be
uaed wlth UN gr-atcst ean in MBOflnlng The dlrr-c
tlona glven fOr mal.iuc ?_? -""!> BBB far worsc than
the proportfons. and tlu- re-iilt of follow'-.g tlrem
would eertait.lv be a ____-_?. There are M d.rectlon.
tor removlng tho BMOl from tbe bOUe, c.tting it In
pleces. reniovniir tlie nperi-MMH BB, and braaUttg the
bonc, as th.ae should Im-. Tlie i.-nateur cook follow?
ing the-a dlreitions would .e.t..;i.l.v pack her ment
In the pot and eovw it witk _-_ar, aold, Idkowann or
bolllng. aa snlt.-d lier fancv. <u. this polnt al... no
ilieuUena are _ri.cn. II woni.i be ?bu dlBenll to
get any aatlsfnctory resnlt In such ? ca-.-. even If cold
witei wa_ used, a. the mtr.HM-1 cu.ld brvrdly be
drawn out of the iimer t'-lircs af 0?a B-BaA 11 .t BW9
not eut up and prepared for tlac soup pot. The wrlter
al-o direcfc that salt be added at once. the effect of
which woald be to liarden tlie waier and BBBfee lt still
more dlfflcult lo g-nngagll tho ti.it'itious portlm- of
the meat. The dlieetlon that the s..up boaM ba
brought alowly to tlae l.nlllng point ls corre.t. bnt this
ls becauae all the s.-nn. IBBH?I ri-e and 1?' sUlmmed
off before tlie sot.p boils or bubbles. If tba soup Is
skimmed after lt Is "brought to a good boll," as the
compllcr dlrocts. lt Is never rlear.
As to what Um <v.mpilcr calls one of the " golden
rulea of soup-maklng," that no water H 9 99 ad-Od
after the *"..]> I llnrted, It ls enough to H_f that
Gouffe at this prlod of the MMP-M??C B_da a cup
Of oold water f.vo or tlnee linre-, wlien UM soup ls
Jtist -on thr t.iiiltii. puiiit." to brlne nf -ha lenm.
Tlie most MtOUfchtng pa/. of the IfeocttOM toUOWB?
after bolllng the meat for one hour. " nd<l the v,-_
ctabies, etc., boD reff penUj bnl taeeaaanUi {
houra, maklng In all about tw.-lve liour- Of BOO?Ing."
Seven hours la the longest time aOowod bv pnetieal
oooks or by any of tlie BOthorittM qnotad for BM-Inf
this soup. OoutTe draws Ifodal attentinti at ihe bad
results of too long eoohlng, tlie etfeet <>f whleh
flatten tho flavor and bleawh the s-.-up willi the UnM
which In thl* lenplh of cooklng ls extractert MflB tha
bones. Tlie effect of cooking vegetr.l.lc- in UM
ten hours tn-tc;id of one OT two ho.u-s wonM ba <<>
de-stroy all Um <!. li.-a-y of flavor ol.Uln.-d fTOBl them.
This ls a earel,-- tvi.lt of ? omc Freneh ehef-. li >v WABT,
and gives the ranh Havoi aomeUa_aa noM la eonsoaamo.
It __ .loubtful Whether an.atenrs In flKBllori "f . >?
for whom this i.ook is wittten, woni<i nu-uiatand tbat
"gcntlo but limoaaanl bolllng" B_aeaa a __n Unune
Ing, a rlalng of bttbWea at t^e Fldc of tb- pot and DO
cbullitlon in the eent*- Vel thli is tlu- propa ?_"?>'
to cook soup. Ths ordiuar. pBnoBBi of nsntle bolllng
will not <lraw out UM untrlBBBnt of mcut a* B sl .wer
proccss of ebullitlon would.
Among Other blu::der- ..i-iinlly notod ls the recom
mondatjon of "the bes) Plorida OtangM ftw fBBf-'
Most eooks know that Um beal Plorida erangea are of
no possible valuo for f.avorin,. Tlie oranf* Jcll.v
givei; on paare 4??J would resul. la n pnle, watery eaaa
ponnd Btt-Bnal _t__ pBlaUaa and larvoroi mlldty with
curaeoa. The Florlda orange Ls the beal frnit of Us
hl nl far table us?, becau*. the llnvor, whleh ln ttM
maUlarranoM ..raoge ia MaBrtbnted o?_r Um puip and
si.in. in tiiis aeanfB u oonconuau-i in Um puip. Tho
tiavor of the puip of any orange, however, is mj
cvanesccnt tliat it Is loat ln any pwaeaa of eeoMng;
and the <-_r>k wl.o deslre* to MenM an 0 B_g_ ?MTOf
must depend upon extraetinir thut lavor IWBI tlie
orange peci. lha beat eaanajaa lar lavorlng, tharo
fOTO, are tliose wlth the riehest m.vored pe?l. U.e awect
-kiimed orange* of Vnletoia. Even BB or.liiii-.rv
ModiterrHi.ean orange ls better for (his purpoae than
any or.mge grown on this sUe of Ibe oeenn. At a
ccnaiii time ln Um ii'.uimti when Plorida and JOmatea
oianajca are MUlng a M and 50 eanta ri <i???
few little driod and nUhered oaangea lefl front Um
summer erop of Medltern.-K.in frult bling ln marltet
as hlKli u. II .5 > dozen btMausc o_ the value ol their
peeTs t<i confcotJoners and fancy 000?a.
A praetlcal honaekeeper will imUe When asked to
grcase her pans for bread aud loi.f. aiie wlth hwd be
tmmm 'biitt.i- blaeken^ the loaf." A dusl of tluir ln
tho pan is all fh-vt is neeessary and hnd ls c-rtuin to
leave a cnarsc flavoi beblnd it. Puroptdn .i.'inot be
cookod BniineaafBUj ba ttdraj aitnntea, bnl BhonM be
steaimed at lc;_st six houra. 11m wrttftr does nol
to understutrd ti.at the ehleory and endlve of onr
marliets are the same _al;ul green. Endlve is BOVer
...id l.y the moainra. a* she raggesta, bnt by 'he h?td
UM lett'i.e. The Freticli (..jiilvwietlt f<?' our hcrb
dandellon is dent de-lion ; it does not even bCong lo
the same lwitantral suborder af -ohicoiee sfmvtige" or
wild chl.ory. wlth whleh it ia .?onfounded. The Freneh
6alad herb, wild ehicory, ls known in our BM-Ma a*
"barbe du capucln" or ?? gm?heard." it U I nre
salad lierb, but it n.i6ed by eome Freneh g-.irdenersi.
Many people avsr. nnd nometlmfii wifh reavin, that
every rogetable rai*cd In tbe Home gi.rden eoata nt least
three tlmes a* much as ihoao pnrehaael koaa the mar
ket. if the ptioa la aol ran eeononileafly, etery
produetion may eost evnn more in pr portton. V.'i.en
ono eonslder^ that sf_0 per month will pt-vMa a tomlly
w.tii iha gaatoal ahnnnanea el -weh -egetoblea, and
th.,1, the wagM nicii" M aa aaprlenee- garttoner wonld
be BBB Wtth board. one can ei-ilv BM I'"" co-tly lt,
may be if. ha addltion, all tbe other expenaei
reekoned up. Still It is worlh the eoal if one can
afforrt it; there ls no paator luxiiry thaa plenty of
abao-B-ety baah eageto-ki iarlag aba aaramer. Bal
tor Ummo who like to RBf-ea for iha-aeelvaa, wtth the
oaoaaloaal aatp al a bey or a m?n, a veptaMa garien
|k aa coiiomy and a mr*t Mlghtf-l reereattoa. Ia
the plan for a amall hon... lot given in laal Snnday's
Trlbiuie the very small vegetablc garden eovered oniy
an area of flftv by flfty feet. Any one, by worhlng
an Iionr in the mornlntr and one in the late afu-r
lioon, could hecp auch a small ?pare In p.'rtect order
aud Obtala many wekomo inidit" 'i tO tha tablo.
ln anoh a tin.v earden It is wa-ll to keep one bed
entirely for aoodnnga. taanaplaniaii theaa when large
enOBgb to the other-. If ewcfullv done. trrn.-plaiilinn
grtea even better raaatta Iban wtfl the aeeda whteb -re
left to themwlve* und merely tlilmied out. All the
hunly mgotohka nug ba -own thla _anth?kttnea,
ontone, aytnaeh, toralpa, .*??*. aarroto, rail baa, p_)?
ley, ete. Oo- of the B-OBl iaWghtt-l of ali gardenlng
plcasures is the oare ol BOM frame.. These are thrce
l.y-slx aaahaa plared over a box or frame. mado of tw<>
boaa. ranatag aeaalk] and naiicd to low noaaa, which
Bia flriveu into the ground. The one for tha ba
from ten to twelve Inehea wMa, aad lhat tor Ihe front
keven or eight Inrhes wide, to i-'ive UM IBShea piteh
enough to carry off the raln, and the better to ratch
UM sun's raya. in theae bexM ahoaM have been
planted ln Mareh tlie swds of Mttaee, I aulillov.er. aie.,
so M to glve room lor a BOeOQl etWf Of Ihe I"*- haidy
vcgctablcs after the other* have be?i> planted out.
still It i* not too lalc yet if done immediatoly: and
ilower ^.|.d> of all bardy kind- may be BOWfl now in
these ooM fraaoea, taldng care that the aaahaa are eov
cred with straw mat* when there |a baat Hie lattM
are oaslly made on a fr*mc at home iu the toBowlng
way : The uprlghta or warp are forined of flve
strands of Uritnl ?niarliue" itrlng; UM M Bia -tivtehed
ten lnolic* apael to UM fr_rtie; against thaaa atrlnga
are laid long, strr-ght haiulfnl* of straw, whi.li BM
?erarai to the n__r_na atriagi by a Ughtor kind of
tai red'strlng by t-.kii!kr B Blngto tuin around the atrlnga
forming Um warp. it la bettei t" _aha Umm b bal
loagar than Iha -aah, lhal thara aaa. ba da laehei to
overiaf tof aai bottoaa, whlel are Um moM ae-eaaary
point* la aaeure againat baat, ffhea Um niats are
Onlehat, tic the iftrlap aaearetf aad ?ut from the
frame. If carefully made, these inats wlU last for
hcven.1 aaaaena, _
Here la a plctare f'.r ,h- paa l.n.st of t. dnv wl_>
moiirns over the hopelessness of liumanlty'a p.
iu mi aiith.-i.tn it-.i aeeonni al tha aarlj Celo??_
days there is _. ga_H riptbn. Of UM publlc Whl|9?M l"r '
nhMBln iii-- <i'n.e-ti. -ii.v- areaa aai to be anniahad
lor B_e____noaiioi_. An ln.tai.ee is glven a- tvpi.
itrtiiv ...iiuivii.e arhara .. aogra woaaaa >s opaadi
logged toa aaaaa pettj ofenee, .md ii.e aaaaam-feVi taai
nnd worth? ultliani Baaong Iheni, tknt la rnrlootti i-'"1
..... ti,.- mflwaaanri Bal ln pit) or bnauu-tr. bnt
iinj.iv ns leoUin- ut aii aieaataaaad IgM tor lha ah<
,,f k rew Mlnntaa" antaatalnnMnl u.e ia ? rlptl
,,? ,,, ..,, ).,,? -the j-rirI merely shranlt When tlM lirM
blOW MI on her l.a:v baa*. A' the ii.-M -11? -
moM-ad iiistib.au.i H" MJ..-..! harantM?? n
?Mli th.- pin.-t.sss of Um puntatuneut." OonM Ua
a grcatei <?nti_?t tlu..' ' tO ba ??-n no\.i.<la\
even brute _.a?W aro sa.ad fi__ uuel treutuiou1
I_,.t ?u|. pe.ssiti 1-t fancy the men of New-York of to day
endurlng snrh a scene for an in-taut. Tho sceptlc ln
renn-rd to human pronrtxs mav note. to i. tho ureat In?
crease of hoapltals and shailUai of all klnds. Only
Of th-- cent.iry In all rhe world'. prograao can all of
the deeds asriibed to the nghteous Ihs seen ln largo
iinu-iire?"I was anhungered and ye gwo me went..
1 waa thlrsty and ye gave me diink; I was a atranger
and ye took me in: naU.-.i and ye clothed me. slck and
ye visltcd in<>. I Maa**ln prisou and vo came unto rae."
There ls hardly n need of iiuma.iity ln these d_vs tbat
there ls not an effort to supply. hardly a MiiTe.lng that
tliere ls not an atlempt to mitigale. And jtwt a?
mole.tilea make up nu.sse*. so tlie In.livldunls make tho
narions, and humanity tberefore must be bett?r now,
-irn-lT aud colle.tively, thnn ln former tlmes, 4-*plto
the croaklngs of those who refuse te t<oo lt
There are few pieres of furniture that bave so
mueh individuailty as a chair. lt ls aa though thoy
had cauglit tho semblarice of a soul from thelr near
relritlon to man. Nothing that a man poasesaea ln
furniture spealia so plainly of him as his chair. In
these dnys rrf odd pler.s of fnmltiii- tbare ls a apeclal
id for chalrs in uni que deslgn.
This dalnty Freneh hi-.r for a receptlon or raaale
rootu btliiy does Justiot) to Itself In black and white, so
iin.Ti of its baaadg depends on Its colorlng. It ls
etirimclled ln a dead whlt* enamel that Is especlally
pretty. The WOOd 1? dororaW wlth delicate bands of
roaea and toaves pnt on ln faint, sketehy stylo. The
i.i-.- baeh wppotta an oval panel palnted wlth tho
lOOttng ftgure. of the muse Terpslchore. The seat ls
upli .i-tcn.l ln broc_de In a rotive.itlonall7.ed rosc-pat
1.1,]. and the entire chair ls perfect Ip dctail and shows
l_.is.lan grace ln every Joint.
Tho ample low armchalr lllustrated here is an ex
smple of tlie Romuuesque style of itirnlture. Thls
ehalr was made of flue old mahogany of ri.-li winy tone.
The sweep of the arms gives ample ?l.e and romfortable
fnn. The onlv owvlng ls done on UM wood and rep
: enta nonitaiUtaialliaUwi of the boUtor arantims
leaf. The BMMahk ou-uiou ls of antique brocade In
oiuine toaea.
Tho nio-t charming little rhalrs are now mado In
pllded wood, BjakPIHIial ln deiicate broeados. Somo
.,f theae nre entirely without a back. having arms oniy,
llke, the one -Imwn further on. This clialr was of
glldcd wood, with a seat of old r?se brocada, plaln iu
the centre and flnlshed with hiscult tuftlngs. It Is a
good examplc in ahap of tlie somewhat aevere atyle
of Loulk XVI. which was a Maettoa from the rococo
porlod that imuiedlately proceded It.
The awoetbreada of Iamb and vca! are used. Tho
heart iwwMbmaal i- Um baat, bhaagh it is usuaiiy aoM
wllh tlia throat -.weetufead to mako a palv. The swe.'t
breaUs of ve;.l are more generally aaal than any othcrs.
They are rhcapcit at thls aaaaaa al the par. Wa^li
swectbi-eads eanrfully. remove tho t..ugh membrauc,
trlm and .ban th. in ; soak them three hours in three
ditr.-reut aatora, letttng them remain an hour In each.
BM a toaarf.(Bl of salt to the amount of water used
to aovnt three rweetbteaia. After loakfng them, throw
them into boiling wator and boil them gently taa
Bllliatoa, et pl them in cold water and merely brlng
th?ni la tha bolltafl point. After this, throw them Into
cold water, and take them out and dr)' them. Tlie
Preaeh eoeta often praaa them under a walght into
uttie moahla to give Iheao au Maaaftaattl shape. ihey
i,ih\ Imi Xutooi Wtth Um ?tiip* of pork, baked. txalied,
?errai in uugne-toa. toaltod ?r fiied. if ih- aiaeel
bnaia are to be fricd or broiled. spllt tliem. and seaww
them with pegpr and salt, and, if you wish, a few
troga of leinon julec. Kor frying, dlp each piece of
w.eibread in UM yolk of an agg, Uien ln f.no bread
criimb.. FVy scverul sllces at a tl.ne lu net fat for
about ten inJnutes. aud serve them with a nice tomato
sauce. To broll swwtbread., dlp caeh half In nielted
bulter or ofl ii with a tablopoonfiil of olive oll, after
ing it. Pnt -..erai sllc.a in a double broiler, and
baMI them live iniiiute. on each slde. Serve them with
uiHitiv g-Otal battar. A braiaed aweetbread la a tri
innpli of iiilinary *klll. Prop-rly speaMug, bralsed
meiit _ llt si toowaai lu the pot with veeetublea and
-Manafnf, and then slowly htewed in rlch stock or
aometi-Ma la water. jWMtbaaalBi Ot any piece* of
v.al, an- espetaUj nlee cooked in thk way. I.ard
the awaatbraaia to be beahei with litue strtps
of pork, .put a large tea^po uiful of butter
in a laigc, BhaJ-BW BBaeagaa, and when
it nn-its a*id .*ix awwaferaaae. balf un oatoa. haU a
eatrot ap ln bitoi and two njtap of garaeay, oaa of
thxme, one bu.v le.f. two clovoa and one bianch of
?aag eetorr, Uai k a hoagaai tptahk over a toa
ipiUBflll ?f sult and let tbc sweett.n-ads aud vcgctablcs
all fiy :-!owly tor ten minu-'s. turiilng them onee 8t
twue" It __ B BOOi plan IB h^P tllcnl eovered with
aa ottai p-p"r wbtta bytog. Whaa u.ey ..re a ntoe
aaaton eator, throw over them a aag of alraag arbtta
pavy and aai tho aaakegan eaatolalng thaa iu tbe
mi to gfly tor aaaa* aa aaar. while they
are cookli.g P-f UM sauropau eovered and ba*te
them with graWJ m UM bottom of UM pan. addiug a
Uttk hot brotli M N OWMBMB rediiced. lf it k needed.
M-rve. Ihe eweatbnad* cooked in thla wny with any
:,?... -,ou faiiM or Uke tb<:i? up: stmin the gravy
ti.,-y aara baaa laoaal to, add a tohto-genaral <>f butter
atixed witii a aaaal aaa el lear aud raiaea the -auce
foi' aboal ten aalaatoe, Ubm aaal haU a eay al troum
... ,1 if roa ?l*b ''?'?'' '"" ruur uiunhnwiits eiit In OltB.
_w-?tbr-adH we ofMa Mirod bmi-irti aa a ?at bmmm
ol ~pina.il ot with graeu peas,
\ iweetbiead rroiiuetle la very nloe. r.\en a
, in, ii, i, eroqw IV la n ibsrlaUj Improved to the a-ldltlon
,t . .__.>..!. .1 aretbread. To make aweetoread ero
nnetb chop four blanched sW-elbreads into -.uiall
Jquare'pl.a, a.i i ilx mi hrooaoa lf yoo bave tham.
iImi ih iii..i ii."'. The bralna ot a c_ir waahea aaa
?... id ara minutea are a nlee ad-UUoo; add _1m? a
.ui. ,.f any nlre abIM atoeb or gra-y and a ubic
-.i..,,niul of nim.torrb, a .d krl tbe Ingwdlenl
,',.,,,,.'_,,,V|v f,i in mliiutca, itlrrlt.g than eaa
?Untll then add. hall i alne glaaa ol eream. tbe
,.f t-o-. mit, pcopcr and a mera graUng <>f nut
I,,,-. mlr tlil- mlxftjre tor Iwo nlnptea .overtho
then turn it out mi a ilnt ptotter to copL When
it a nerfactly i-old dlvlde lt Into alx wrts. Bbape
e\eh , ,t ni, a l.tle ryllnder; roll lt ..ra. Ugbtb m
!i?,., ,re..d ernmb, Ihen egg I ?___* tho beafcii ratt
,... and Bnalij roll it bi bread crnaaba aimiu.
nettea ln a wlre ' ? Wng aara
thM do not touch. and ptonge -born Into bottl
I* _ho-i th ,*"? "^? ;v.:. ,f?,vil1n _;';
lonii.t., ,.i.... - ?? .!"' a deiicate food ror
Invt4k ' .'"V,1^ _~
nounahment. the; VnitZ
il u I i-rahfa '. m muj be ? rved U bhmantrae
,i; ,; . people are ex-ravaaw-frtonnd pf
,,,,? .A,,',..!,! for . ran anMllyrlraln
th- eoantry P1 k rltj inarloel Uiey Ml h; "?
about ^???,(i t? #.i a d.r/.wi. iierordlng to the tlim <>i
raaj f,, ?i.i toaaa Ihey were Ihrewn away as unnt
tur titttO.
THE WIFE'S ART.
ii.
LETTEKS TO A TOUKQ HorSEKEEPElt
HY MRS. BAYARD TAYLOR.
Yon never had the beneflt of a cookini-achoolt
Neither liad I. l'.y the bve. I ______ out the other
day that cooking-sehools are by no means a modern
instltutlon. for dnring the reign of Louls XIV of
Fran.e Madame de hable dlsti:)gui-:hed herself among
the coairt la.lies-all dabhllng in ceokery-by estab
llshing a cooklng-school. where tlw Duke of Laroche
foucauld was counted .me of her best puplh.
I was going to say that, although our cooking-sehools
are exeeUent, and are dolng a great deal of good, *
woman af common Intelllgence aud good sense mar
never come near one, and yet become a good cook and
l.o.isekoeper by the grae*. of her own lngenulty. Nerea
slty and love of home comhlning, she will soon make
herself acqualnted witli tlie flrst rudlments of coofc
Ing, and then her own expe.Tences will teach her
more and more. It Is astenlshing how many cook
books havo been published of every sl_e, and kind.
btlll, as many aa there are, new and old, I
think there Is room for more of them; for
eooltiug ls gradiialiy passlng Into a new phase by the
help of modwrn chemlstry. It was Liebig who first
OB?ad public attention to the cliemlcal proeoss per
foru.ed in every' kltehen for the purpose of restorlng the
daily waate of the Iwmiui body; wlio taught us ln
hia " Chemisch? llriefe" how to roast meat, aud why
tho piece of m<-?t -.vhlch _M furni? hed us wlth a good
broth is devoid of uiifriment. others have followed
him, and intelligent ho.isekeepers are beginnlng te
see that they have t<> study In order to become
adeipiate, providers for their familie__ In my opinion
the cook books of th- future will have te lake
rognizat.ee of the praetlcal side. of chemistry _s demon
strated by modern -< holars.
I touched on the subject of economy ln my laat ln
speaking of tlie kltehen tlre, amd now mean te im
pross upon jour mind that in this word "economy,"
when coupled with intelllgence, you liave the key te
the secret how to managc havlng a better table witli
restrirted means than uinny a famlly payltig large
HBBBI for no end of provislons. In tha first place, lt
is abaolutely wrong to bo waateful, ai.d ln the second
plaoe it Ls not lady-like to be so. This may comfort
you whon your servant, as ignorant persons are apt
to do, will confound In her mind meannes* with
economy. Do not aUow yourself to be troubled in
the l?_st by auch a doubt on her part, for lt ls a matter
of false prlde to be infiuenced thus as long a* you
know better. Nor will you be ablo to carry out tho
princlple of economy without maklng your servant
your assistant. You will have to teach her, 1m
perattvotj thut you wlU allow no wwste of amy klnd?
that no particle of food ls to be thrown away without
your orders. Food. lf left over, be it ever so small
in ananttty, is te lio put on clean platters, and set
auay for your inspectlon next day. In this way,
for iustaoce, I have often made of little remnante of
dilferetit Umds of cooked food the most palatable ?f
soups. Bonea l**ft over, cooked or not, ought to be
cracked, and added to the content-t of the soup
kettle. Tho sttperfluous fat of a roast is better
trliwnei off when raw, and pi-epared for future use by
entttng it la siptares. and rendering or "trying it
out." Have th.- <Tr.iii dtippings pourod throagh a
line sleve into a bowl, and set away la a cool place.
Tha fat lefl after tlie meat ha* been *erved may be
apprnprlated to tho same purpose, but It is luferlor iu
qoallty. The drtpplngi of dllferent klnd* of meat are
better kept KP-ratO. Multon drippings are only nt
to use when fre-U. If cooked up wltli a slice of
onlon. they are deli.iotis te fty potatoes with. The
fat taken from B < hi.ken and re.id.red is neanly _**
good as bi.tter for cooking purpose*.
1 want to call your attention, too to the bread
box. Pleces will BliHWlaM in it, aii* mar bc use?1 up
ln dtfTerent ways-the nica piecaas lor vurlous dlshea.
of which later; the odds and ends to dry ln the
oven. and roll Into crnmbs for breadlng ohops, etc.
Pi.rslev. celory leaves and stalka, pleces of raw car
rot left over, may be dried also, and kept-each sep
arate?for future use.
Theae are merely lilnts on whleh '_. enlarge for yoar
self.
In marketlng, look out for rhe beat matertal. I
said before that it is the cheapeat. b_ca.ise lt contains
the most. ntitriment; tberefore. It goes the furthest to
satisfv the appetite. When you buy you should well
c.il.uhite your needs a? to quantity. When brought
lomc all articles not for Immedlate use should be
ta-eo can of at once and stored ln proper placea. Tha
next thing U to use your marketlng ln such a way aa
to make the most of It. Even the best matorials wttl
be lnsufhclent to nourlah ll not put to thelr proper
uses To attoin this. eiach artlcle of food has to be
nre"pared In si.il. a way as to preserve intact the nutrl
e?ts contained In It aa mueh BJ possible, and care
hL also lo be taken to brlng out Ua particnlar davor,
thia BMBM food palatable and lavor. dlgesRon. Too
m 1. eat will drv np the Juiclest of meat. The. wrong
Z>""ph- or tooPmuch of U w.ll h|U the de.lcate
davor of anlmal or vegetahle tood. and rob it of IU
wholeaoaa nature. . .
Nor ls it a mutter of IndLffereuce what klnd of food
you provlde. and In what way you ??***<?*?
feretit Uinds. There is a certain amount of waste
goteg on in .mr bodies day by dav. which must bc in
i.ed by the same elements which have been .penl.
Ih.ch are contained in the ^J^^bl
n__M These elements. and the manner ln which
h.y are dtaributed in our food*. are matter for you
?; Ib?? order to be.om.th_ Judl.toas pmvlder of
your famlly.
There are two classes of nutrlents which concern ua
_H_ft.-_53^S=
3_tjb???SS
&^_srtggSvgg_
albu.nen in animal "f?*^*J? J Ulllk.
?-- icgnmln n regetablee, eaew w
r They are classed bv ti.e name of album.nolds or
i?lr, The se ond cla.s co.isi.t. ch.eny of oarbou
protein. The KWtaaj " (ltrbol.yrtr..t..-s.
aud hydrogen. and are W "*V* ^ ^^
Thev aro contained iu sugar, starch. ?*?""'T ?
S Z.meem ?- Jga- SLmZZ
une of these three (or four. cla^s oi ""
.. ,. ?_ ?.i.. #ttii i0 nourlah man or l.ea^t. uui 1.
rUuffir ? -d ? Iss whld. prlncp-li.v c-ncern
l^tfTlS oantolned and ^^ .^
,o as need but si mil atton ion. so
laniaylat-heMt^caaa^U^v^
Muat -holais agree. ?* - * J J
lu .__ \ttese k*.i-an- are MeBBM-f to
lt,; rrhuma beln a-h day. The following J.
w g ne,,.ly areep* as MN the dnily i_ti_us on
lu avcrage for paraana of dlff-rent sex aud BBBi
_lbui.iu.ds. FaU. Carb-tiydrat-a.
?.,,,._.. aaacaa oanaaa.
.? -iu twi 0 7.-.1.3 1 '-lll -.8to 3
R. Sa&S Stf tt_7E.:%S? ^rf ijt.it
\;.T | huii.au.???? 2 t |j|
Koi au ait-d ...an....fl? 19 93
I'ut si. a?'d woman.-?<> *?"
This ls mcant for peraona who work but n.oder.itely.
| p.-t-on of leiaure would need less ilbumiiioids; a
Uboring man or woman would need more ..e.idea
then' have to be couaidered the coudltlon of health. the
g-lltog and temperament of tho petaOM ln .picsti.m, Ba
we.ll as tho cli.nate and tl.c.I lt follows tbat a
table mav be luaded wlth lixurious dlshea and dell
Mdaa and yet fiul to tio.iil.h properly tho** feastlng
?' ',,?.,?. unteaa u.ey ara so ahooaa as to yicid ln
, ,,,. Ma-M-aUen the rtghl prapaatlan of tho nnMaada
reqolr-d tO repab the dii.ly wastea of the humaii body.
tii.-v Will BO hartn liisteail of ^oikI.
\,m mn-'I.t ??y: " ?,,jW aumm "' ,l"",? th!il m8"'
klMd (, -,:ii in e-ta-nea, rtnea the science >t the
Jlt,.ll(.n w,s onknown -Maaoforni- It U, la-aod, a
7_-t to be aron-erai af when wa aonaMar the b-AarlUM
?,,,,-...: la lha waa al toadlng and .ktof ma to
STpM-ntdnr. T.,.,'.;.e two IM?.,l,rver b,
> of tniii'- <me is ti.e tonghnaea of Ma Unaaa,
whleh mobi to ba aMt la Head a aood BOaJ ef abnaoj
',,i?.,-i-. .? _-y-teHo-n_Bd?oe-_>dlnBi_Mt,_-tob
,,,, mobib ir ... U" ahart to nnd oat wbai is mwd for
EJTand whal aoi M hMUnet, aaaaaboar,
n beat its letieal who, drStaa-Mi UnBM M
.Stll ;i,,l ii,l'..^""tiofl would Un-well orbo
ipiiai.ii>. - . . !..._...,-.lon u- ien
beat its rctn -t who. civ.ll/-tion adv.mces M
muhantiv ad BBlther roa aot I nvfldU feae ?* or ba
I ! ' ,n.?va.-:o.tMts,et..f.e^,-?,.wen
'unca l, holdtos "P baf I.atlagd lo ahow ,.s the
-,uoVa?.l"Whv." .1-' tb.nK ol .11 the per-nns we
Kll(>vv r0BB| Md ..!.!. aiiiuc Bf "???**^r*?:
'1Il,?,|ou,tn,ub.c,.aK-da.,:i?;...a.dvsl.psia.l,ver
' ,llJliml ele.1 -Tho ki-awa b..t tim aaab paaaana
*-r.ill.er'half~tancil Bl ov,, fe.l. lor which a.lment.
n., ahtalalna aaa aid them.
i would advlaa ron te atudr UUa anblact aanMatly.
There Ia many a spare hoor In whleh to do lt, Aad rl
pays. There are books to taaeh you-booba which sreat
of the kltchen aa a labonttory for preparlng th* ehem
leal compounda nec4?s?ary to preserve and foster Mto,
but whlrh so far, I am afrald, have not found many
rcaders among our aex. Meanwhlle the blnta I glve
yon may help a little to pave the way for yon.
Food values mar be divlded Into three dtffarant
r.lasses: Fir-,1, food In which nltrogcn and carbon ata
combined, the class to bc rated as tho hlghest; second,
food which routalns chiefly nitrogen, and therefora
ha* to be complemcnted by artlcles of the thlrd claaa;
thlrd, food which rhtcfiy eonslsfs of carbon, and has ta
be complemented by food of the second claaa. Her*
follows a Ilst to choose from accordlng to the abora
values:
Food of the flrst claas-Fat meat; beeftea atada
wlthont heat; mllk; fat oysters; all unbolted floor, and
gruel and bread made thereof; diied beana, peaa aag
lentlla; oabbages, especially caulltlower; kale, apinaeh,
lettuco, strlng bcans and green pea_; onloos and leekai
mushrooms; tea, coffce and chocolate.
Food of the aecond-flass? I.ean meat; egga; fraah
flsh; lean oyaters and elams; cured flah, especially 0084
herrlng, salmou and sardtnos; rhecse made of mllk.
Food of the third elass-Salt pork, very fat; wheat
bread; wheat nour, corn meul; aagar; rlea, aaga,
barley, farma, cornstareh; inacaronl, rermicelll;
potatoea, sweet potatoes, turnlps, carrots, parar.lpa;
all frult; all fsrmented beveragc-.
Your ta?k Is to select from these tfcrae olaaaea el
food your material- aud eoiubine them Ia auch a way
as to glve yoii as nearly a~ powslble the correct pre
pwrtiona of aJbuminolds and raruohydra-as. In dethg
so, however, you have to bear in mind that what you
buy U not food conslsting of pare elb__ol_olde aag
carboltydrates, but materlals more or leaa mixed vrtth
refuae, llke the bone* and sinews of meat; aad tbat
bB additlon you have the minoral maMera and tha
water. aU of which tell ln woight. C. Velt, tha great
physiologist of Munlch, says that a fnll-grown pereon
to got his fnll r_iK.il of albuminolda needs at leaa*
8.2 onnees of meat a day, of which tnere ai-i bonee
about O.tt ounce, fat 0.7 ounoe and pure mu_,le 6-t
ounces. He adds that the latter may be repla?*ed by
poultry, or llah, and also either entirely or lu part by
ulleese, dlshes prepared with mllk or mllk and egg.
I follow him also In .tatlng that of the whole amoont
of food not more than one-third ought to coasist el
aahaal matter*-Iha other rwo-thlrd. having to ba
mado up from vegetable produce. A purely vegetabla
dlet would require a ronsiderably larger amount ol
albuminolda than ls glven ln the table of dally nitions,
because tho digestlvo propertles of the nltrogen oi
vegetuble food are from one-fourth to one-third leaa
than those of tbe same subs__nce ln animal food.
It remalns for me oniy to give you an ldea
of the peroentages of rhe dlfferent nu-rients ls the
food materlals with wMeh we have to work. Bnt, I
prefer to do thla as I go along, mentlonlne their pro*
pottleaato ValaaB when 1 come to deal separately with
the cooking ma.ertuls and the preparlng of them.
I nmy remark hure that ou tbe whole we eat toa
muoh meat. We woald fare better if we relled for
our animal food more on tbe product* of the dalrlee.
This eannot lie pieached enough fo persons of moderaM
means, inasmucli as tlie dalrles furnlsh ua with a larger
quantlty of nutrients for the same money than meat
does. Although your clrcumstance. and mine are
not so much restrtrted as to Impose on us real priva
tlons, It ls comfortable to know that ln reduclng eur
butcher's bill and favoring the dairyman we get a
pleasant substitute for the same amount of nourtshment
und at the same time are practlalng the virtue ol
aaO-kaay. Thls method, mei-eover, hclps us to a
greater variety ln our meals; and varlety of neceaalty
promotes the appetite and aid_ dlgestlon. Yon
might suceeed ln puttlng on your table each day tba
exaet amount of albuminotds oombitit- with the right
proportion of carboliydrataa and full at the same time
t-i -nt.-fv tiie apputite of the con?iimer. Food, after
betug uaten has to be a-aimUated?raken up by
the system tn such a way as to aerve its purpose; and
to attaln thls effect tn many cases the eye needs to be
tompted as well as the stomaoh. Both easliy tlre lf the
same thlngs are contlnually aet before them. And
there is the palate alao, which la as aevere a critic as
you would wish to hare. Therefore, you must have
varlety ln your dally fare; it must look well; lt must
taste well; your food therefore, must be cooked and
served lu the best possible way.
Flrst of aU you wieh to know how to boll meat,
and make the most of it for soup. Suppoae you have
bought a piece of meat for thia purpose, and want to
get from lt as good a broth aa possible. What we
do tlrst is to clcanse it We do ao by rnbblng lt ol
with a clean toweL li tpltntei-s of bone, sand. ete.,
have to be removed we scrape lt with a clean but
dull knife. In extreme cases it may then be rinsed
quickly with water; but, be sure never to Imnierse
your meat. If you do tlie snrface of lt will be robbed
of Its best Juiees. These we want as nunii as posslbla
to preserve for our broth. To this end we take a
soup-kettle with a tlght-flttlng lid, which wo tlll with
cold water, and in this water we put the meat, addlng
a little salt. In allowlng the water to get 1_M
graduslly the blood with the albumen and the mtnerel
matters are extracted from the meat and lmparted te
the water. As soon as tbe latter rcaches the bolllng
polnt the kettle has to be removed to a plaee where lt
will merely "smile" as the Freneh term lt; whloh
means, of course. that lt must slmmer or boll gently.
After awhile we see a brown scjiin rising; thls ls the
albumen, which coagulates ln the boiling waeer and
thus is lost as a nutrient. ConsequenUy, meat or soup
broth is not of great nntrltlve value It ls merely
a stimulant on account of the so-called " extracfives"
in lt, of which gelatine (or glue) ls also a part.
As such, however, it ls of importanee lh the proceaa
of nutritlon. Tlie gelatine ln the broth is the result
of eontinued boiling, aud proceeds from the tendona,
hones and grlstle. or what ls called tho
connectlve tlssue of tho meat. These extractlves glve
tho aroma to tho broth.
The .rum, or albumen, when cornlng to the snrfve,
has to lie removed by a skimmer ln order to get a
clear broth. To lcavo it in would make the soup
uiisightly, and bosides, albumen, when coagulated, la
not easlly dlgested. The meat which rcmnins after
all tlie good is drawn out is worthlcss. and If eatea
will not be digested. even by a liealthy atumach.
Since this meiit is ref aaa, I advise cuttlng It Into
.mall pieces before pntti'ig it hi tlie soup kettle, add
iug the bon.s sepai-ately. In thl< way there ls no
doubt of the me_t ylelding In tbe eoatM of scveral
hoaUB all it eontains. I inti-t not forgi-t to mention
that for broth?but oniy for broth-maat freshly buteh
ered is the best. And, now, before proceeding to tell
you when to add tlie vegetables. which are to iii
creuse the rhivor of the soup llquor, and the propor
tions, I will *top and give you tlie reetpe for maklng
a broth which preserves all tlie nutrlents of tha
meat and for cases of debilitv. sickness or convales
cenoe ls Invaluable. It is made wltbout fuel of any
kind.
Take three ounces of freshly butchered
meat of the be-t sort, without fat or
*inew (either beef or fowl); chop It line, put it
in a aaiaa bowl, and cover it with water which haa
been bolled and gotten cold (or better, dlstlllcd watet
from the druggist's), until one luch bove the m.at.
Then add a plnch of salt, and livo to six drops of
murintlc add; stlr well thls mixture by means of a
small glass spoon, cover up t_e bowl and Ict it re
niain in a cool plaee for three to four houro,
At the end of that time straln the ll,)iiid. which haa a
pale red color, turongh a hair sievc; pour over the
meat some moro of the above mentioned water, while
presang lt down with a wooden ladle, untll It ge.to
entirely drscolorod, and you hnve llquor HufUclent te
1111 a large toacup quite full. This i? enough for ona
portion. Two such rups are the most a person ought
to take during one dav. It ls in liquid form tha
aamo as tla meat itse'f.
1 return now to a nile for the ordlnary son p llquor,
and will siim up the whole for you thus:
Take of lean meat freshly butchered one pound. ei
hones, one pound; cut the meat iu large dlce; crach
the bones; put ull lu a soup-kettle holding a attie
over threo quurts; flll np with cold water nearly full;
add one salt-poonful of a_t- Heat alowly. allowlng
tt to slmmer or boll gently ; aklm off the srum that
ri-es. After one hour add two more saltspoonfuls of
k_H. and continue boiling untll tiie llquor ls clear.
Then udd your vegctables. u smnll earrot or a ptera
of a largo one, u parsley root. tho half of a rclery root,
(the tut nip root.'d), one or two of the large celery
i leaves, one sinall leek (it ls more delicate than onlon),
I tuilf a turnip. Allow It to boll one hour longer, or
| until the aagatablM are done, when straln through a
! flne atova; allow the fat to aettM ao top, and aklm tl
off w:tb care.
Some hou*>ke*per_ ara ln favor of maklna their
', aaap li<|.:or the day b_oon it la to he uoeA. ln order
t.> re.nove tbc fat more readlly. Rxeept for eeononj-?e
ur to BB*8 tinic. I lirefer to eook II lh- aame
dav I want to use It, because In reheatint tlie broth
leeP-l P ?_??? i-> certalnlv lo-t. H__- clean sheeta
of btottlag paper the rvmaining Irace*. of ihe soup
(tr**se MB aaattl and tlH.ronchlv reinovod. The browa
paper ?I tiio groeers will also do II.
see lhal vour m.uu kettto ls ulwava tishtlv cov-red.
le-t Iha aroin:? ol your soun o-sapo with the st?_ra.
j wil! a'.l.l. lor the benelit of vour e. uiomiial Dro
paaaUtoa UP tbe aaag lagttohtoa bv aag batoa over*
,; ??? aaal >* i>"t io >ome imthcr bm, Tha-.haye
_.v.,', to \? ^'re. their be*t areP-rtlea to the broth.
but lu exchange lhal _h_l Uken U> theuuelve* Iha
broth which has entered their ou-W.