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The San Francisco call. (San Francisco [Calif.]) 1895-1913, September 10, 1899, Image 25

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Valuable Tt^ms of Interest to the Practical Housekeeper
- - ■ ;■■}''
fin flrtistic Sideboard.
JUST so long as a sideboard makes a
man thirsty when he looks at It he Is
pleased. But take off the steins, the
punch bowl and tho glasses, the bot
tles with something in them, put en your
Choicest china and cut glass, then he
quietly reminds you that he bought the
sideboard and that he wants it thus and
so. Unless it happens to be a wedding
present there is not much room for argu
ment. It must be then . unless yours is a
temperance household, a thirst-glvingand
a thirst-quenching piece of furniture. Side
boards in "y e g-code olde days" were a
ehowh.g off plaoe for shining pewter, sil
ver candlesticks and perhaps a well
meaning punch bowl. Of • bottles and
their stemmed glasses history makes no
mention. Perhaps they were ther", and
the compiler, thinking— that is if he lived
a long time ago—that si: genera
tions might not profit by the chronicling
of what was put on the - [eft It
out and to us to invent other things. AYe
put on them almost anything and every
thing In the glass line. C • i of cut
glassware look well, and the bottles and
glasses are when. they belong. Place
them where you choose, use what you
have to good advantage and -wish for
more. Sideboards in the accompanying
photographs were arranged by the Em
Wishes /or breakfast.
One Boon gr.ws tire,! of s;-;aks and
chops for breakfast; then the question
"What shall 1 have?" presents it
cook on whom we can rely for dinner or
luncheon may be and usually is as fond
of sleep as her employer. A hastily pre
pared breakfast of toast and coffee "is the
result. Perhaps you care, perhaps you
don't. But what about the man. He
g-azes at the coffee, then at the I
toast. Shoves the toast aside and
lows the coffee at one gulp; then wonders
why in thunder he has a headache
1 housekeepers always have good
breakfasts. Even if only toast and coffee,
the toast is properly made and the coffee
Is all it should be.
The following receipts are for the meat
course— to take the place of steak and
oysters as needed. Place them on a
broiler which has been rubbed with but
ter. Broil over hot coals. When done
The above are from camp scenes at Lark=
spur, where the season has Just closed. The
kitchen and d3nin£=room scenes show a de=
Two-thirds of the scandals that poison 1
the social atmosphere steal out, like pes
tilential fogs, through servants' gossip. \
We discuss "the girl" In our bed cham- j
bers, and, if so much stirred up by her ,
works and ways a.- to forget what is due (
to our ladyhood, compare notes In the i
parior as to these same works and ways. 1
Eeing well-bred women, the traditions of
our caste prevent us from making domes- (
tic grii the staple of drawing room .
I conversation and the marrow of table
i talk. The electroplated vulgarian never i
! calls attention more emphatically to the '
c of the "sterling" ?;r»mp upon her '
r.g than when she chatters habltu
: ally of the virtues and the fault 3 of her j
i household staff. <
On the other hand the most sophisti
cated of us would be amazed and con- '
founded if she knew what a conspicuous
part the generic "she" plays in talk be- .
low stairs and on afternoons and even-
Ings "out,"
The prince of satirists puts it cleverly: ,
"Some people ought to have mutes for
B< rvants in Vanity Fair— mufs who could
not -write. If you are guilty— tremble:
That fellow behind your chair may be a
janissary with a bowstring in his plush
ties pocket. If you are not guilty,
have a care of appearances, which are as
ruinous as guilt."
We should be neither shocked nor con
founded that these things are so. If we
are mildly surprised it argues ignorance
of human nature and of the general like
ness of one human creature to another \
that proves the whole world kin. Wh t n j
mistresses in Parisian toilets, clinking
linst Dresden as they <lp
Bohea in boudoir or drawing room, raise
their eyebrows or laugh musically over
the latest bit of social carrion of "our
set," Jeames or Abigail, who has caught
a whiff at a door ajar or through a key
hole, is the le: - sinner in serving up the
story in the kitch«n cabinet. The domes
tics are in, yet not of, the employer's
world, living for six and a half days of
the week among people with whom they
place on pieces of buttered toast and
serve with meted butter.
FRIED SMELTS— CIean, dip in beaten
egg and roll in cracker crumbs. Fry in
very hot fat and serve with any sauce
used for fish.
KIDNEY SAUTE— Brown an onion with
a small piece of bmter. Place the slices of
kidney in the pan and allow to cook
Blowly. Season with a pint of red wine,
Bait and pepper and one cube of sugar.
L\iok until tender.
FRIED CHICKEN— Cut fhe chicken In
small pieces, dip in flour and fry in hot
pork fat. When the chicken is done make
a gravy of two cups of miik, a large
tablespconful of flour. Season with salt
and pepper. Lay the pieces of chicken on
toast and pour over all the gravy. Serve
Cut half a pound' of tripe or as much as
you need int^ small pieces. Place on
stove, cover with water to which a table
spoonful of salt has been added. Cook for
thirty minu'es. TaKe out the pieces of
tripe and add to the liquid, butter, salt
and pepper. Thicken with flour. Put the
tripe buck, adding a dozen or more
oysters, heat oysters through and serve.
REEF HASH— Use meat which has been
left over. Chop fine and add hnlf as much
potatoes and one apple chopped line.
Season with butter, salt, pepper and a
little minced celery. Serve on toast with
a poached or fried egg.
MINCED HAM— Use cold boiled ham.
Mince half a pound. Place In a frying
pan and add butter the size of a hen's
egg. a little water and some paprika.
When hot place on pieces of toast, and if
liked, serve with poached eggs.
the sweetbreads; place la cold water for
a few moments, then dry. Cut in long
thin pieces, dip in rr.'lted butter or olive
oil and broil a light brown. Serve witn
melted butter.
BROILED VENISON— Either leave the.
steaks whole or cut in medium sized
pieces. Broil over a clear fire. When
done place on a hot dish, season with salt.
Confidential Maids
2y Marion Jfarlandr*
have no affinity by nature or education.
Where we would taik nf "things" the
lower classes discuss what they name
"folk?." Their range of thought is piti
fully narrow; the happenings in their so
cial life arc few and tame. What won
ier if they retail what we say and do and j
are. as sayings, doings and characters ap- |
pear to them?
What would bo extraordinary if it were
ttOt so common is the opportunity prauii- ;
tously afforded in — we will say guardedly
—one family nut of three for the collec- :
tion of material for these sensations of ■
the nether story. 1 speak by the card In
asserting that tho influence gained by the
confidential maid over her wel! born, well
mannered. well educated mistress is
greater than thai possessed by any Ci ■ •.■'.
in the (alleged; superior's proper circle of
Without taxing memory I can tell off
nn my ringers ten gentlewomen In every
other sense of the word whose Intimate
confidantes are hirelings who w^.-re
strangers until they entered the employ '
of their respective mistresses (?). Our;
next door neighbors on both sides ar.d !
the acquaintances across the way axe
in like bondage.
I have In mind one of the best and most
refined women I ever knew, whose in
fatuation for her Incomparable Martha ,
was the laughing- stock of some, the sur
prise and grief of others. Martha dis- •
puted the dear soul's will, oft and again;'
gave more advice than she took, and be- '
hind her back, ridiculed ncr unsparingly—
as many of the mistress' friends were
aware. The dupe would have resigned
the affection and society of one and all of
her compeers sooner than part with Mar
Another "just could not live without
my Mary." The remote suggestion throws
her into a paroxysm of distress. Her own
husband knows it to be necessary to warn •
her not to tell this and that business or
family secret to Mary, knowing the While,
in his sad soul, the chances to be against
her keeping her promise not to share it
with her factotum.
Ellen is the bosom friend of a third::
Bridget is the right hand, the counselor
and colleague of a fourth. A fifth con
fides to her second rate associates that
her faithful Fanny knows as much of
family histories (and there are histories
in the clan) as she does, and that she—
the miscalled mistress— takes no step of
importance without consulting her.
gree of comfort and convenience excelled
only 3n the best off city homes, while "the
mansion" has all the comforts off home ex=
(food Cooking
Qood Jiealth.
popper and plenty of butter. Place In
oven a few moments and serve.
pepper the cutlet; dip in beaten and
then cracker crumbs. Fry in hot fat, but
fry slowly.
BROILED KIDNEYS— SpIit the kidneys
lengthwise. Broil over a clear fire; baste
with butter while cooking. When done
pour over them melted butter and season
with pepper and salt. To this list may
be added chipped beef, codfish cooked In
cream mid ham and baron. They aro seen
often on a breakfast table, while the pre
ceding dishes are not.
Sood Coffee.
How to make good coffee is one of the
problems Ftldom solved In domestic life.
The coffee belongs to the ehlncona
family. The leaves are light-grren and
about five Inches long-- The flowers are
white, very fragrant and grow In clust
ers. The fruit Is at first green in color
and then when ripening turns from preen
to red. The fruit contains two seeds,
grown tight together. These seeds are
the coffee beans.
Purchase your coffee freshly roasted,
grind it or "have It ground and mixed
with, that is If you like, the proper pro
portion of chicory. Keep the ground cof
fee in air-tight glass lars so that none
of Its flavor Is lost. The addition of
chicory Is merely a matter of taste.
Eight out of ten" people dislike it and
won't drink coffee which contains it.
That Is. If they know it. Pure Java or
Java and Mocha mixed are the best cof
Now for the coffee pot. To those who
like coffee made without an egg the old
fashioned filter pot Is used. Hut I main
tain and always will that coffee made
without eggs has a different flavor. It
in not so good. It lacks richness. So I
use the plain, every-day coffee pot. For
four people use a good-sized cupful of
coffee. Beat one egg and mix thoroughly
with the coffee. Put In coffee pot add
ing two cups of cold water. Allow to
come to a boil, then fill the pot with boil
ing water, allow to come to a boll once
more, then set on back of stove to set
tle. If It docs not settle readily enough
pour in a little cold water. Have the
coffee cups warm, pour in cold or hot
cream as you like and then the coffee.
Just one more word. Be sure that the
water used in making coffee is fresh.
Never use water that has been boiled for
I any length of time. It makes coffee ln
— . — — ♦_
ZPeack 'Desserts.
Peaches make delicious desserts if pre
parrd carefully and serveu daintily. The
following receipts are we worth trying,
now that peaches are cheap:
PEACH COBBLER— Line a granite
dripping-pan or other baking-pan with a
rich crust— a crust too rich for biscuit
and not rich enough for pies; pare and
quarter some firm, juicy peaches and
stand them on end in the paste-lined pan,
crowding them closely together and mak
ing a second layer if the pan be deep. To
the parings add water and boi! for ton
minutes; strain, add sugar and boll again
to the consistency of a thin syrup. Pour
this syrup over the fruit, dot with but
ter and bake. Send to the table as baked,
pinning a folded napkin around the sides
of the pan. Serve with rich cream.
PEACH BETTY— MiI three cups of fine
bread crumbs, one-half a cup of granu
lated BUgar. one heaping teaspoonful of
powdered cinnamon and a dash of salt.
Melt two generous tabu-spoonfuls of but
ter and stir in with the crumbs. Sprinkle
a layer «>f these in the bottom of a deep
pudding dish which has be.en well but
tered, then add a layer of peeled and
quartered peaches. Continue thus until
the dish is full, having crumbs on top.
This must be baked about forty minutes,
keeping closely l covered for half that time.
Stive while hot with sweetened cream or
rich milk.
PEACH PUDDING— One dozen ripe
peaches, one pint of cream, one cupful
of bread crumbs, one-half cupful of su
gar, one wlnopiassfu] of white wine and
four eggs. Heat the cream, pour over the
crumbs and soak for two hours. Beat the
yolks of the eggs with the sugar, add
the moistened crumbs and cream, and
beat again; stir in the peaches mashed to
a pulp and the wine, and just before bak
ing add the whites beaten to a stiff fr.nh.
Line the baking pan with pastry if pre
ferred, or bake the pudding without it.
Serve with cream.
BAKED PEACHES— "Wash and wine
nice rip'- peaches, place In a shallow bak
ing dish with just enough water to pre
vent them sticking, sprinkle with sugar,
bits of butter and grated nutmeg. To be
eaten v/arm as a vegetable.
PEACH TRIFLE— Pare, quarter and
cept gas. The term "camping out" usually
suggests all sorts of .discomforts contingent
upon roughing it in the open. These pic
Choice Receipts
Worth Prying.
sugar the peaches, putting thorn in a serv
ing dish and chilling in the ice box. Be
fore serving heap with whipped cream.
FROZEN PEACHES— Mash twelve or
fourteen peaches to ;i pulp, add one pint
each of sugar and water; mix well and
freeze. All frozen mixtures are better
If allowed to stand three or four hours be
fore using.
PEACH CUSTARD— One tablespoonful
of cornstarch, one and a half pints of
milk, half a cup of sugar, one teaspoonful
of butter, yolks of two eggs.. When cus
tard has cooked thick and creamy set it
aside to cool. Perl half a dozen large
peaches, cut in small pieces and add them
to the cold custard. Beat the whites or
two eggf to a stiff froth, sweeten gener
ously, add two tablesponnfuls of finely
minced peaches, spread over the custard
and serve at once.
PEACH PUDDING— One cup of sugar,
one of milk, three of flour, two eggs, one
half cup of butter, two toaspoonfuls bak
ing powder. This should be spread over
a broad, shallow pan. On top of this bat
ter place peaches, halved, peeled and
seeded. In the hollows put sugar, a bit
of butter and a drop of vanilla. Bake,
and (fit warm with milk.
pint of milk in a double boiler. Beat to
gether two eggs, add a good half cup of
sugar and beat again, then add one table
gpoonful of flour, two table-spoonfuls of
cornstarch, a pinch of salt, all mixed to a
paste v.-Ith a little cold milk. Stir this into
the boiling milk with a lar™ cup of finely
chopped peaches. Let cook about fifteen
minuses and pour in a shallow greased
pan. When cold turn out and cut in
strips, dip in beaten egg and cracker
crumbs, fry in smoking hot fat, drain on
paper and dust with powdered sugar be
fore serding to table.
Sweet iPeekies.
THE PICKLE— Mix one teaspoon ful
each of allspice, green ginger and cinna
mon; half a teaspoonful of nutmeg and
Jke Midday
2y Marion Jtarlandr*
The word comes to us from the Span
ish, and is defined by our English lexi
cographers as "a shcrt midday nap.'' Ihfe
deeper root is in the Latin s^ssum, "to
sit," or sessita-re, "to sit long."
It suits riy present purpose to make n
composite of the definitions that snail
cover what the siesta should mean
and be:
"A pause in the day's occupations"
that shall knit up at least the cuff of the
raveled sleeve of care; a breathing spell
half way up the long hill of daily toil; a
loosening of the tension of the human ma
chine; an interim between forenoon and
afternoon, devoted honestly, openly ar.d
religiously to rest, pure and simple.
To do nothing confessedly and deliber
ately for an hour, or for half that time,
is an Impropriety in the sight of our aver
age housewife, a misdemeanor in the es
timation of her busy husband. He may
! whittle a stick and she twiddle her
; thumbs -while gossiping with a neighbor
for half as long again without offense to
conscience. Not one in five hundred of
either sex has the moral courage to say.
"I make it a rule to get an hour's char
rest after luncheon (or dinner) every day,
and I miss it sadly when I do not
j have it."
A woman upon whom I was urging the
siesta as a work of necessity and mercy
told me that she was "opposed upon prin
ciple to forming any habit the interrup
tion of which would make her uncom
"If 1 take a rest at a certain hour every
day I should be sleepy always at that
! hour, and sometimes that would be incon
| venient, you know."
I retorted that the same objection ap
plied to the formation of any habit, such,
for instance, as eating one's luncheon or
taking a daily bath, or a brisk constitu
tional, or combing the hair, or brushing
the teeth.
I remarked, moreover, in my haste,
what I beg leave to repeat here at' my
leisure— that, in my opinion, not one of
the practices I enumerated was more es
sential to my health of mind and body
than the midday rest hour. Were I
a dictator I would enjo-in it by law,
and enforce It by the constabulary.
fir) Inviting SWeboard.
It should be a penal offense
to do any work of whatever de
scription between the hours of 2 and 3 In
the afternoon, and each man, woman and
child should rest apart from the other
members of the household. And after this
manner should the sanitary season be
Dealing with the house mother, as the
one most in need of this type of life pre
server, and the one whose example would
be most surely followed by the rest:
She must retire to her room and let
down her hair, exchange her dress far a
loose wrapper, when she has removed her
stays; don a pair of loose slippers, dis
pose herself as luxuriously as possible
upon bed, lounge or reclining chair, and
think of nothing, so far as in her Ht-s. for
the full number 'of minutes prescribed by
law. If she cannot make a vacuum of her
mini, let her read in moderation the
lightest novel she can lay her hands upon
without exerting herself to look for it.
She should empty her mind of care, turn
ing it upside down to drain out the dregs.
For the next hour she should belong en
tirely to herself, and have no earthly con
cern except to relax physical, mental and
moral muscles. If the light fiction should
interest her to the extent of making her
care "what comes next in the story" it
should be laid by as unfit for the pur
pose she has in hand. Presently she. will
grow drowsy; the book will slide from the
lax fingers, the eyelids close, and sleep
blessed thing,
Beloved from pole to pole —
carry on the good work to fulfillment.
Leaving Utopia and theory, I would
observe that the length of tho slumber—
the genuine "nap"— is not so important
as the reality of the loss of conscious
ness. Ten minutes will as surely ioosen
the invisible screw at the base of the
brain as an hour.
The busiest literary woman I know as
cribes the sustained vigor of bodily a-nd
mental powers that enables her to work
at sixty as earnestly and happily as at
forty to the siesta never intermitted, ex
cept under the stress of necessity, for
thirty-five years.
"I seldom really sleep a quarter of an
hour," she says. "Sometimes I only lose
myself for five minutes and awake, made
over. Then I have a rapid bath, dress and
am good for another half day's work."
She has condensed the life giving secret
into two words, "Lose myself."
tores, however, demonstrate that at Lark
spur the "advantages" of outdoor life were
combined with those of- a city home. -•'
cloves: put them in an earthen jar and
pour in one quart of boiling hot vinegar.
Cover and lr-t stand two or three days.
Stir often. After the third day strain,
allow to settle and strain again. Place on
the stove, add four pounds of sugar and
cook until scum ceases to rise. Use to
pickle the following fruits:
PICKLED I'EAKS-Peel the fruit and
steam fifeen minutes. Then boil in the
pickle for a few moments: set away to
cool, and repeat the next day. Fill Jars
with them, seal and put away.
sized, tirm tomatoes. Scald and skin
them. Place them in a large Bteamer
and cook twenty minutes; drop them in,
the pickle and cook from ten to twelve
minutes. Pack in earthen jars and cover
wiih tho pickle.
PICKI.ED PEACHES— ScaId and skin
the peaches. Bring the pickle to a boll
and turn in the peaches. Boil six min
ut< b, pour off the pickle and boil it five
minutes, then pack the peaches in a jar
and cover with the pickle, seal and put
the pickle to a boil, add the berries and
cook slowly for fifteen minutes. Put in
glasses and set away. Blackberries pick
led in this way are very nice to eat with
PICKLED APPLES— Crab apples are
best, though the large everyday apples
may be used. If crab apples are used
wash them and boil until they are ten
der. Boil the pickle and pour it over the
apples. Allow to stand a day and then re
peat. After the second boiling of the
pickle place the fruit in jars and seal.
If after a few weeks or months the
pickles be covered with mold, strain off
the juice and boil, adding enough fresh
pickle to cover the fruit. Sometimes the
most carefully put up fruit proves a fail
urt. There la no telling why: it simply
does. As a rule the only remedy is re
cooking and immediate use.
The latest Government census in India
.showed 6,016.759 girls between five and
nine years of ;if_'.- who were already mar
ried, of whom 170,000 had become widows.
gMBWJBtI Is removed by DR. and MRS.
Mjr«Ljs3 l A. W. TRAVERSE, Donohc*
SjPS^^S?%S building, 1170 Market St., cor.
K^TTiV Taylor, rooms 2S-29, .with tha
Hfc^agS » electric needle, without pain or
fP^JT^y^^Ti scar. Moles, warts, wrinkles,
BES* _^™ blackheads, freckels. blrth-
Y^JRs- 'fil marks, etc., alsc removed. Per-
EHSHWiffi&yS! manoncy guaranteed. Hours, 1
mssassstam to 4 p. m.
Uses the best skin food and tissue builder,

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