The San Francisco Call. Newspaper, December 10, 1905, Page 10

THE SAN FRANCISCO SUNDAY CALL. Cxps the Clrmax strictly simple pretty, at- dish is sure to e guest. ortant part in all t lends g fruit there vine and eat- pretty em- are a practical frerent kinds of of grapes, the individual a practicsl and most at- Vi this fruit, the in a ire of e glass is filled ce, nd a bunch of been thoroughly it. The advantage is that the 9 y of water on the One important word rivals of the & to keep them out of ien_purchas! grapes that are f s lad is a delicate dish which Is to most every one’s taste. It is of small pleces of banana, range, peach, grapefruit, f nut (Englis and mars frerent fruits can be ng to their season, or, if d. a first-class frulterer Tre Dty of trhe Grepe Scrssors Srerry or & Frurt Szlad can supply them. iDe DeSL Way Lo Suive & fruit salad is to place the littie indi- vidual glass dish containing it in a sher- bet glass of crushed ice. Ice is delicious o 80 many ways, come to think of it. It is a faithful stand-by in all methods ©of good serving. Add a few drops of sherry, and the fruit salad makes a de- lightful dish. There are also low, flat glass receptacles for the ice of a fruit salad. That is a matter of taste. One service for a grapefruit is a cut- glass bowl with a silver rim on a pret- 1y china plate. s is for serving the half fruit in its ri Before placing in the glass cup. the seeds and pulp should be removed each section should be cut from the rind, so that it may be lifted out e ¢ with the Two_styles of are illustr which are rea ze spoons, Some people prefer the blunt, short bowl to the grooved., NAITOW spoon. But the best way t ¢ grapefruit is in the fruit-sala di Remove the sections of the grapefruit, place them side by side, in their natural symmetri- cal order, in the small individna! glas dish, and_top them with maraschino cherries. Then place this in the sherbet glass of crushed ive. The sherry is last but not least, and i3 put on, of course, when the dish is caten A most delightful idea is to color the jce with cochineal. This lends a delicate rose color, harmonizing beautifully with the cherries and the pale shade of the grapefruit. It may be used with the frult salad also Keeping Open House ion of the very fa- I purpose to hold our flat dweller r is found in a letter ly made matron and sets the case,” to se of Andrew as to spare e inary explana- ed by the name ambers and a ve of a bath compose the shell ify into a home. Per- ke to have a minia- jufinitesimal best e day of which you mebody spoke in an ast summer upon the word is a ss—our income and our small to warrant such luncheons 8. ntertaining" rally applied—is for almost-poor. happily conient In ty, yet we agree at happiness sh and that the al home should be lls that bound it. E. R. H. ce of felt beyond the w John and you are so essentially right that I could devote the whole this paper to showing the reason beauty of your conclusion. teal homes,” linked together by common needs, common sympathies znd harmonious tastes, make up the highest order of society. You honor me by asking my ad- vice in your perplexity. As astart- ing point, strike “entertaining” fram your catalogue of available werds. It meant well enough in the beginning, but, like many an- other respectable thing, it has been misused until it has lost character. Leave ‘“entertainments” to the newly rich clan with whom dollars are the only test of “real good sas- siety.” Next sectire for your home and for yourselves that degree of se- clusion without which what should be a garden of delights is trampled into a common. Keep open house upon one day of the week. Let your friends comprehend that you are joyfully at home to them upon one afternoon and evening out of the seven which make up the weekly round. The announcement is a flat- tering assurance that you wish to be sure of seeing them when they call. When a woman says: “I have no day at home; I” (bearing hard upon the pronoun) “see my friends whenever they can make it con- venient to call,” I settle within my- self that she is willing to take the risks of being out when they caance to come; also, that her time is of little value to herself. Unless your dining room opens directly out of the drawing room, serve the modest refreshments pre- pared for your “at-home” day in the larger of the two parlors. Set a table in a convenient corner, and make it an attractive part of your furniture. Cover it with your pret- tiest teacloth, arrange upon this your daintiest tea equipage, and al- ways brighten the array with flow- ers or ferns. A basket of light cakes, two or three plates of sand- wiches and thin-bread and butter, a fancy dish of bon-bons flanked by one of salted nuts, and in the aft- @® A perectzz7e Pair ernoon tea and in the evening choco- late, make up an all - suficient menu, were your income trebly as large as it now is. 1 hope you have a standing tea- kettle and spirit lamp for making tea in the drawing room. In no other way are you certain of hav- ing it hot and fresh. If made in the kitchen and brgught to you in the teapot, there are eight chances against two that the water has stood upon the tea leaves until the fan- nic acid extracted from them has r erving Taun Id The Grape Lrai SETVICS Complele. embittered a beverage that should never have that peculiar “tang.” If poured into cups and brought into the drawing room by the maid, it cools in the passage. Have the beiling water heated in the kitchen and kept on the bubble -over the spirit lamp. Even better than the aleohol burner is a neat apparatus to be bought at any shop where fixtures are sold— a set of gas tips set in a circular frame, and at- tached by a flexi- ble tube to chan- delier or bracket burner. I have made use of this for several sea- sons to my entire satisfaction, set- ting it upon a marble-topped stand mnear the tea table; or, if upon the latter, in a large stone- china plate, lest the heat should injure the cloth or the surface of the table. Prepare - sandwiches and cakes early in the afternoon, set them ‘upon the table and cover with damp- ened napkins to keep them fresh. Do not make tea until visitors ar- rive, and never before 4 o’clock. Chat cheerily while you are prepar- An Individual ‘Grape Dip;and & Grape-rruit Disk gas_ ing and pouring it out. If your maid be presentable, let her pass cups and plates, or you may press a young girl into service. The maid removes soiled cups, étc., and brings in clean. If you have musical friends upon whom you can depend, and others who recite or tell stories well, call upon them once in a while to give cheracter to your pocket-edition salon by the exercise of their tal- ents. First, last and all the time, make it your study to please and inter- est your guests and to find your pleasure in the reflex action of their enjoyment. People like to talk of themselves, their own pur- suits, amusements and troubles. She who never forgets this leading fact, and acts tactfully upon it, is pretty sure to be a social success and to earn a reputation as a model hostess. The Housemothers in Weekly Conference CORRESPUNDENT wrote to me not long ago for a recipe for making vinegar without grapes or appies. Sne ilves in a part of Mexico where these fruits do not grow, and, like a sensible woman, she dreads 1o use the vlnesni of commerce based upon sulphuric aci 1 feebly suggested vinegar made from sweetened Oolong tea, left to sour into a thin acid. I also asked why a better Vinegar could not be made from crush- ed and macerated cactus flf!. One of our invaluable Minnesota cor- respondents comes to the rescue with a brief practical letter: Here & most excellent recipe for vinegar: Fut a quart of molasses in & , and pour over it nine q of bolling water; let all stand un@)l milkwarm; put In 1wo quarts of red clover blossoms and two cakes of yeast foam. Let this stand for two weeks, and strain through a towel. Nothing will mold in this vinegar, if directions ere carefuily followed. 1 have made this vinegar in July, and it was ready for use {n two montns, "I have mever tried it without thanflovor biossoms. Mrs. W. A. (Minneapolis). Dyed Kid Gloves. 1 Kindly inform me through Pions how to dye light green lack. 2. How to remove ice cream stains from & white wash-silk waist, and also how to wash and iron this ent. GIRL (Chicago). 1. As Punch said to young pevpic who meditated matrimony—DON’T. A dyed glove is always a risk. When done by an amateur, it is sure to be a rank failure. The black will smear your face if you chance to be warm and In- advertently raise your hand to moist cheek or brow. If your hands rors):lre, the dye strikes through the kid soften- ed by the second dyeing and stains your skin” purple. 1 have seen it, and Know that my advice is sound. 2. They will come out in the wash. Use borax soap; wash quickly in cold water, rinsing three times to geét the soap out; dry in the wind and iron while still damp through a thin cloth. Another Request for Whitewash. ur col- d gloves ‘Will_you ive another woman (the doz- enth, I verily belleve) who begs to how, to make gov want to use it in my cellar and en have rarely comes abou N Government Whitewash. whtets dover ‘ho protess 1o Koy, in SesanE straln’ the liquid “through a fine sieve of strainer, and add to 1t one ‘peck of sait, prevlong{ dissolved in warm water; three End"Sturrefl in "whils hot: balt s poarts es ) a 0 Bpani ting, and one of glue, previous dlssolved by soaking 19 cor Fater” and then hanging over a fire in & small Kda ‘Sive galions O hot Watar to. the e and st s ture, stir well, and tet it stand a few days, covered from the dirt. It should be applied hot, for which purpose it can be kept in & kettle or portable furnace. A pint of this wash mixture, it properly applied, will cover one square yard. Col- color, add, proportionately, four pounds of TaW umber to two pounds of lampblack. A Commonsense Table of Measures. Do all your housekeepers keep this table 3 s te ehou1d the 'scafes chince” to be stift o rusty, an uncertain business. 1 joeasiire and have few faflures. I pass the st over t the_common £00d. T 0 Y0u T e OUTE MEMBER. First, our Missouri co-worker tells in wh!ag proportion Ingnd}(len;; e t :.01::. put together to insure the : ol Vme heaping tedspoontul of baking POW= r to two cups 2. One_ t ful of cream of tartar and 2 half “teaspbonful o soda fo two cups of iour, m:. On; level teaspoonful of soda to two Ds of molasses. 1o Four m-m;.mimnm of cornstarch one quart o 5. A little over an ounce of gelatine to a quart of liquid. Now as to her measures; 1 Sixty arops equai one teaspoonful. epds,Thrée teaspooufuls equal one table- ul. 3 Four tablaspocuruta; equsl % quarter of kol .Eunefi;‘%wm of ary al equ: o i b Bt “tableipoontuls of luid equat e’ cuptul. hats 25, cuptul of liquid equals two gllls, or a pint. % Onl: heaping tablespoonful of sugar equals oné ounce. 8. One heaping tablespoonful of butter equals two ounces. hat; QDS CUP of Ditter or sugar equals one- al L 10 $6 Ciaps of flour equal one-half pound. 1 wish I could present every member of our Kxchange with a big, framed and glazed card on which these two lists are printed in capital letters. They should have the place of honor in mix- ing room or kitchen and be committed to the cook’s memory by tactful degrees. Where Gasoline is a Godsend. Wi of your readers In 1 you Xibdly N p o Koy eomions 12 ] ‘van! ow they are over the house. ANXIOUS (Philadelphia). A “loathly” visitation! Soak every- thing in gasoline, using the nozzle syringe with fine spray. room at a time; lock it up for twenty. a\g a)}ou{':; then go Bl.n in thto fraytlmo r le room. ware of a lights in of near it until it is ventilated. ~ Cleaning a Down Quilt Kindly publish in your valuable a i obl recipe kéo‘“unl a down %m lann 1 know of no way of cleaning it with Monfl' ouL emptying the cover and washing it separately. . Rust Stains I have a white wash silk dress. and in s0me unaccountable way I got the skirt full of stains, which I think are rust. Will you kindly téll me whether you know of any preparation that will take them out? Javelle water and®sanshine WhI éx- tract rust if the process be tried faith- fully and patiently. Rinse with pure water after every application, waiting ten minutes to let the detersive “get in its fine work."” How to Clean Felt Hats. A black felt hat may be cleaned with am- monia and warm water, but light hats must De cleaned with oatmeal, heated and applied With a brush. A white felt hat is cleaned with equal parts of powdered pipe clay and flour. Fub the powder over every part of the hat and then brush thoroughly. The Hard Soap. (By request.) HE ingredients aure iuree = e P o oupt LIRS 1o of erease o v e i SR Bl o s of make the l('-& Cut the potasl h in the . Let it cool, which will take ‘;&gn'::-" hour . Warmn. ihe Erease, stray clean cheeseclot d add 1t, and stir 5“'1{- ‘until thick as el hite cl t_is hay hands ‘and sha My d will’ use P Pop-Overs. ‘Three cups flour, of milk, three eggs, whites and yol ten arat light; three teaspoo: -‘T A Sutier, o ol e Baic, 8 ing better for cleaning light colored felt hats which are only slightly soiled than dry cornmeal rubbed on with a plece of clean tannel. R. F. (Baltimore, Md.). Little German Cakes. We are indebted to one of our notable company of German housewives for the lowing: 2olo g you how to make deiicious cake for luncheon. When too much sugar is used they do not get uice and pimply. In Ger- man, we say ‘‘puckig. S§8; onehalt egg shell of water: until the for noodles: roll out. eut ln O nc}i of Falf Mix in trips about four ong > inches ivlm'::mg cook in bolling lard. 'rhea o Sugar. ‘somebody’ them. and’ lst me know ey’ ke = Now. for the cake frostiog, or lcing: no-halt pound of powdered gvrmfir con- fectioner’s: butter, size of a waimit; three tablespoonfuls of warm Water: twn' table- poonfuls of chocomte. FRAU. & golden brown. Be sure to long enough e i e 3 doim B R e way TO! ter 8] the chicken, sf the fat again, stir in { ur that has been med, and, when it bubbl - hot cream or milk to which a ik of foda b beem aded st lor i ng: a spoonful of minced rsley and he ehickcen. 5 .- Old-Fashioned Pudding. One quart of milk, ome quart of Indian meal, thres eggs, threo heap) - fuls 'of sugar, one t one-half pousd of beet sust chopped into waer. Hcald the milk ‘and while. bolling ot stir in the meal and suet with the salt. beaten light with the sugar, in hot water, flour it and the mixture, as it will swell vi ‘much. Boil five Eat very hot, with butter and sugar. even better ‘when baked in a well-buttered dish for an d for an hour PPreparing & Grape Fruit SERVANTS’ DEVOTION Some of the Things Which Make Her Life and Yours Happier By Mary E. Carter, Copyright, 1906, by A. S. Barnes & Co NE of tne most attractive bed- chambers that 1 ever saw as- signed to a household domestic 4 was in a very simple,inexpensive home of a young couple who were not well off, according to the world’s stand- ard. Their house was small and very plain compared with the average homes of their friends and people of their cul- ture and standing. When I was thers they had but lately passed through some trying financial struggles,and care- ful economy characterized their house- hold management in every department. It was my good fortune to be taken over that iittle home. What there impressed me more than anything else wasi the do~ mestic’s bedchamber. I have seen a great many rooms of gervants, many very nice ones, too; but I was struck with that one as never be- fore in all my exper in mansions palatial, handsome or ordinary. It was as completely furnished as any one could desire for making the toilet. The floor was prettily carpeted: there was a rocking chair, undoubted evidence that the maid had time to sit doww in her own bedroom and enjoy it. The window gave upon broad daylight, with nothing to intercept the air or the Mght shades and sash curtains were fresh and dainty, and the entire room. with all its appointments, inviting enough to tempt the most fastidious person. A MODEL ROOM It was not under a hot roof in summer, neither was it cold in winter—the season that I was there. It was quite as warm then as the room of the mistress of that dear little home. In fact, that ser- vant’s bedchamber was more comfort- able and far more attractive looking than many rooms where decayed gen- tlemen and women are obliged to dwell when hard luck compels them to take up their abode in lodgings In a great city. And that unpretentious home was in one of the largest cities of these United States, but, of course, not in an expen- sive quarter. I had never before met the mistress. 1 have never seen her since, but I understood very well why her one maid was devoted to her service and ready to do anything for her. The mistress had a sweet, generous na- ture not hypnotized- by what “other people” were willing or unwilling to do for their domestics. She followed the trend of her own kindly disposition, and did her best for her servant’s comfort. And the result was that, when I made my call there, the maid was taking all of her mistress’ meals up to her of her own accord, because she thought that she was not strong endugh to go up and down stairs. In remarking upon her servant's de- votion, the mistress did not seem re- alize that she herself had evo the best from her. by her own consideration for her comfort and happiness while un- der her roof. One who had gone to her service a total stranger soon’ came a loving, devoted handmald and the watchful guardian of her health. INFLUENCES ALL GOOD There is scarcely any one- so hope- lessly slack and degenerate as not to be influenced by !mproved environment, and there are few, however daintily reared, so self-centred and established in nice and orderly ways, who are not apt to fall off and go steadily downward until they finally are hardly recogniz- al by their old friends—if they are t ‘s refine- ments. Most improving influences often reach us through what the eye rests upon; frequently they are more potent than what comes to us through the ear. It is too true, I know full well, thag there are some young people who have been reared in luxury and who have al- surrounded by beautiful ways been who are yet shockingly care- less, even worse than untidy, In thelr own apartments, notwithstanding they appear in public remarkably well groom- eg. But this is no reason why others who have never had a chance in life, and have never known u‘{ but rough, uncouth surroundings, should be forever debarred from what might evolve and develop the best that is in them. This is not a plea for giving luxuries 1o servants. It is more a protest, by contrast, against what has been the rule ragarding the sort of places too often 1 ought ~good enough for them.” Finally, they ought to have some closet rcom and g00d locks and keys to their b reau drawers, their bedechambers and to their closet doors. The servant's yoom is “hep castle”’—it Is the only place that she may call her own. What- ever privacy she has must be secured to her there. The fact that she is a stranger and a sojourner in the house, by courtesy, entitles her to these things. A COMFORTABLE BED It seems strange that one must even speak of the servant’s bed to say that it should be good, in every respect a restful spot for a tired body, pleasant te look upon and decent in all its ap- pointments. Here is an unquestionable fact: People who are constantly changing their ser vants are those who show them little or no comsideration at any Ume, whether it be in the character of the rooms given to them, Or whem they are about - their houschold work. But a pleasant room will be of little avail to one kept so steadily at work, from rising @n bedtime, that she will feel t00 tired | wash and dress herself in the afters noon. or to keep her sanctum in order: or who Is too much hurried frm one duty to another ever to find time to sit down in her room and think her own thoughts, ucalloyed a sense of baste.