quarts of quicklime and half a pound of salt; when cold, mix it into an
ounce of cream of tartar. The day following put in the eggs. After the
lime has been stirred well into the boiling water, a large part of it will
settle at the bottom of the vessel, on which the eggs will remain. Keep
them covered with the liquor, and they will keep for two years.
* * * * *
TO BOIL EGGS TO EAT IN THE SHELLS, OR FOR SALADS.--The fresher laid the
better; put them into boiling water; if you like the white just set, about
two minutes' boiling is long enough; a new-laid egg will take a little
longer; if you wish the yolk to be set, it will take three, and to boil it
hard for a salad, ten minutes. A new-laid egg will require boiling longer
than a stale one, by half a minute.
* * * * *
POACHED EGGS.--The beauty of a poached egg is for the yolk to be seen
blushing through the white, which should only be just sufficiently
hardened to form a transparent veil for the egg. Have some boiling water
in a teakettle; pass as much of it through a clean cloth as will half fill
a stewpan; break the egg into a cup, and when the water boils, remove the
stewpan from the stove, and gently slip the egg into it; it must stand
till the white is set; then put it over a very moderate fire, and as soon
as the water boils, the egg is ready; take it up with a slice, and neatly
round off the raged edges of the white; send it to table on bread toasted
on one side only, with or without butter.
* * * * *
TO POACH EGGS IN THE FRYING-PAN.--Put very little butter, oil, or top-pot
into the frying-pan; break the eggs gently into a deep cup, of the size
the egg is to be of, sometimes smaller, sometimes larger; with a quick
slight turn of the hand, turn the cup over with the egg into the pan, and
leave the cup upon it, and continue to turn over the cups till all the
eggs are put in; the fire must be very slow. When the first egg has taken,
raise the cup a little to ascertain it. They must be done very slowly,
otherwise the under part will be overdone. Dress them over parsley,
spinach, or on toasted bread.
* * * * *
CUPPED EGGS.--Put a spoonful of very nice high-seasoned brown gravy into
each cup; set the cups in a saucepan of boiling water, and, when the gravy
heats, drop a fresh egg into each cup; take off the saucepan, and cover it
close till the eggs are nicely and tenderly cooked; dredge them with very
fine mace, or nutmeg and salt. Serve them in a hot-water plate, covered
with a napkin.
* * * * *
ŒUFS BROUILLES.--Break four or six eggs; beat them and put them into a
saucepan with a piece of butter, a little salt, and a spoonful of sauce
or gravy, which makes the eggs softer; stir them over the fire until
sufficiently thick; serve on a plate garnished with toasted bread. To
eggs dressed in this way, ham, mushrooms, &c., minced, may be added. The
difference between this and an omelette is, that an omelette is compact
and turns out smooth, whereas _œufs brouillés_ are less done, and are,
therefore, broken. In Ireland, where it is in general use, it is usually
served upon hot buttered toast, and is there called "buttered eggs." It is
also very common in France, where it is usually served for breakfast.
* * * * *
_Or_: Butter a dish well, and sprinkle it with salt; then break the eggs
very carefully, so as not to disturb the yolk; add a little more salt, and
some white pepper; melt a small quantity of butter, and pour it gently
over, with one or two spoonfuls of cream. Put the dish over a slow fire,
and finish the eggs by covering them with a red-hot shovel.
* * * * *
SOUFFLE FRANCAISE.--Put into a stewpan one ounce of butter; when melted,
add two table-spoonfuls of flour; stir them well over the fire, so
that the flour be thoroughly cooked, but not colored; add by degrees a
wineglass of boiling cream, and four times that quantity of boiling milk;
work it quite smooth, take it off the fire, add four yolks of eggs, sugar
to palate, a grain of salt, and a table-spoonful of orange-flower water;
whip up strongly the whites of eight eggs, mix them lightly in the batter,
put the whole into a soufflé-dish, and bake for an hour. The flavor of
this souffle may be varied according to fancy, omitting the orange-flower
water, and substituting either vanilla, curacoa, noyeau, maraschino,
chocolate, coffee, &c.
* * * * *
A COMMON OMELETTE.--From four to eight very fresh eggs may be used for
this, according to the sized dish required. Half a dozen will generally be
sufficient. Break them singly and carefully; clear them, or, when they are
sufficiently whisked, pour them through a sieve, and resume the beating
until they are very light. Add to them from half to a whole teaspoonful of
salt, and a seasoning of pepper. Dissolve in a small frying-pan a couple
of ounces of butter; pour in the eggs, and as soon as the omelette is well
risen and firm throughout, slide it on to a hot dish, fold it together
like a turnover, and serve it immediately. From five to seven minutes will
fry it.
* * * * *
A SWEET OMELETTE WITH PRESERVE.--Beat up four eggs with a little salt; add
sugar; fry the omelette in fresh butter, make a half pound of preserve
liquid by shaking it in a little water over the fire; spread half upon
the omelette, double it up, and pour the remainder over the top.
* * * * *
FRENCH OMELETTE.--Beat up four eggs with a table-spoonful of milk, a
little salt and pepper; put two ounces of fresh butter in the pan, and let
it remain for five minutes; beat the eggs for the same time; pour them
into the pan, and let them remain quiet for a few minutes, taking care to
separate the omelette gently from the bottom of the pan with a fork; now
shake it to keep it from burning at the bottom. It will not take more than
five minutes in cooking. Chopped parsley, shallot, or grated ham may be
added.
* * * * *
THE SICK ROOM AND NURSERY.
FAINTING.--In cases of fainting, apply to the nostrils and temples
some spirits of compound spirits of ammonia, and give a few drops in a
wineglass of water inwardly.
* * * * *
LINSEED TEA.--Pour a quart of boiling water on one ounce of linseed,
bruised, and half an ounce of sliced liquorice-root; let it stand in a
covered vessel near the fire four or five hours; then strain.
* * * * *
CHILBLAIN LOTION.--Mix two ounces of sal-ammoniac with a pint of water.
* * * * *
TO MAKE BARLEY-WATER.--Well wash two ounces of pearl barley; boil it a
few minutes in half a pint of water, which is to be thrown away; then add
four pints of boiling water; keep it boiling till two only are left, and
strain. A small quantity of lemon-juice may be added.
* * * * *
WORM POWDER.--Take of rhubarb and jalap, each fifteen grains, and mix with
them four grains of calomel; take in honey.
* * * * *
THE NAUSEOUS TASTE OF MEDICINE PREVENTED.--By chewing aromatic substances,
such as orange or lemon-peel, cloves or other spice, before taking
medicine, little or no taste will be perceived. The mouth can also be thus
prepared beforehand by a peppermint lozenge, or even a lump of sugar.
The Toilet.
ALMOND PASTE.--Half a pound of bitter almonds; two ounces of raisins,
stoned and well pounded in a mortar till they become quite a paste. Add a
small wineglassful of French brandy, and rather less than half a glass of
fine sweet oil. Beat it well, and put it in a pot for use.
* * * * *
LAVENDER WATER.--One pint of the best rectified spirits of wine, one ounce
of oil of lavender, one teaspoonful of ambergris, and half an ounce of
bergamot.
* * * * *
FOR CHAPPED HANDS.--Mix a quarter of a pound of unsalted hog's lard, which
has been washed in common and then rose-water, with the yolks of two
new-laid eggs and a large spoonful of honey. Add as much fine oatmeal or
almond-paste as will work it into a proper consistence, and rub in well
before going to bed.
* * * * *
A GOOD DENTIFRICE is equal parts of powdered myrrh, chalk, and orris-root.
* * * * *
THE black spots on the face are occasioned by obstructions in the skin.
Rubbing well with soap and flannel is better than the application of
spirit. Pressing on the spots firmly with the spill of a watch-key will
sometimes cause the black marks to come out. Friction will prevent their
occurring, as they are occasioned by languid circulation and a want of
frequent scrubbing. In such a state of the skin, frequent warm bathing
would be beneficial.
* * * * *
MANAGEMENT OF THE FINGER NAILS.--According to European fashion, they
should be of an oval figure, transparent, without specks or ridges of any
kind; the semilunar fold, or white half-circle, should be fully developed,
and the pellicle, or cuticle which forms the configuration around the
root of the nails, thin and well defined, and, when properly arranged,
should represent as nearly as possible the shape of a half-filbert.
The proper management of the nails is to cut them of an oval shape,
corresponding with the form of the fingers; they should not be allowed to
grow too long, as it is difficult to keep them clean; nor too short, as it
allows the ends of the fingers to become flattened and enlarged by being
pressed upwards against the nails, and gives them a clumsy appearance.
The epidermis, which forms the semicircle round the nail, and adheres to
it, requires particular attention, as it is frequently dragged on with
its growth, drawing the skin below the nail so tense as to cause it to
crack and separate into what are called agnails. This is easily remedied
by carefully separating the skin from the nail by a blunt, half-round
instrument. Many persons are in the habit of continually cutting this
pellicle, in consequence of which it becomes exceeding irregular, and
often injurious to the growth of the nail. They also frequently pick under
the nails with a pin, penknife, or the point of sharp scissors, with the
intention of keeping them clean, by doing which they often loosen them,
and occasion considerable injury. The nails should be cleansed with a
brush not too hard; and the semicircular skin should not be cut away, but
only loosened, without touching the quick, the fingers being afterwards
dipped in tepid water, and the skin pushed back with a towel. This method,
which should be practised daily, will keep the nails of a proper shape,
prevent agnails, and the pellicles from thickening or becoming rugged.
When the nails are naturally rugged or ill-formed, the longitudinal ridges
or fibres should be scraped and rubbed with lemon, afterwards rinsed in
water, and well dried with the towel; but if the nails are very thin, no
benefit will be derived by scraping; on the contrary, it might cause them
to split. If the nails grow more to one side than the other, they should
be cut in such a manner as to make the point come as nearly as possible in
the centre of the end of the finger.
[Illustration]
Centre-Table Gossip.
COSTLY CHINA.
HAVING seen much of primitive districts ourselves, where "china" is known
as crockery, and dinner sets are "dishes," we can tell how incredible it
will seem to some of our more remote readers, when we tell them there is a
single set in our city now on sale, at the price of two thousand dollars.
The cost of a small farm swallowed up in one set of dinner dishes, liable
to breakage, too--more liable than less precious ware. We quite agree with
a favorite handmaid, to whom the advertisement was read--
"La, ma'am, I shouldn't like to have the washin' and handlin' of 'em."
Imagine the ease with which the possessor of this treasure would preside
over his table, with his property at the mercy of careless or hurried
waiting-men; his most elegant courtesies cut short by the imminent danger
of a soup-tureen, valued at fifty dollars; the point of his choicest _bon
mot_ lost by the capsizing of a gravy-boat. Better a dinner of herbs, from
white stone ware, so far as equanimity is concerned.
As a work of art--for only a true artist could design these graceful
shapes and trace the exquisite designs--the set cannot be too highly
valued, and the owners of the palatial residences on Fifth Avenue, who
have their billiard-rooms and bowling-saloons, their picture-galleries,
and their stables grained in oak, might thank the good taste of the
importer, who has placed such a gem within their reach. Rare china, in
these luxurious days, is a fashion and a taste which our fashionable
circles are just beginning to cultivate. Collecting it has long been a
favorite pursuit abroad with those whose wealth would permit so expensive
a hobby. What will be thought of a sale like this, which we copy from an
English print?--
"The chief attraction of the sale at Bedford Lodge, the late residence of
the Duchess of Bedford, was a collection of rare old Sèvres, Dresden, and
other porcelain, and some magnificent specimens of the now almost obsolete
Chelsea ware, together with a number of very fine old marqueterie
cabinets. Among the more remarkable lots sold may be instanced a set of
three small toilet-cases of rare old Chelsea ware (measuring only four or
five inches square), mazarine blue ground, richly embellished in gold,
with birds and flowers, which realized, after an active competition, two
hundred guineas; a pair of fine old Chelsea china vase-shaped candelabras,
painted in figures and flowers, on a turquoise ground, sold for seventy
guineas; a pair of elegant small Sèvres vases, with handles, on white
fluted pedestals, forty-nine guineas; a cabinet of turquoise Sèvres,
consisting of plateau, a two-handled cup and saucer, and a sugar-bowl
and cover, delicately painted, with cupids, camaien pink, fifty-five
guineas; a superb Sèvres vase, with handles, lapis blue ground, richly
decorated with gold, and painted with medallion portraits, in grisaille,
and garlands of flowers. This beautiful vase, which stands about thirteen
inches high, realized one hundred and fifty-six guineas; two Dresden
vases, with handles of elegant form, and painted with flowers, forty
guineas; a Palissey ware candelabra, for four lights, and supported by
néreides and masks, sold for fourteen guineas; a sculptured hand, with a
bunch of grapes, in statuary marble, realized seventeen guineas; a jewel
casket, with ormolu enrichments and Sèvres plaques on each side, painted
with landscape and figures of a female at a fountain, forty-two guineas;
a fine jewel casket, composed of plaques of rare Oriental enamelled china
painted, with ormolu, fifty-eight guineas; a superb Sèvres écuelle, with
cupids and bouquets of flowers, delicately pencilled in camaien pink,
seventeen guineas; two fine old Dresden verrières, richly gilt borders,
and painted with birds, fifteen guineas; a large Dresden ink tray, of the
finest period, with scroll borderings, nineteen guineas."
A CONSIDERATION.
"SERVANTS are such a trial!" is now the general complaint. Mrs. A. has
five cooks in one winter; Mrs. B. changes her chambermaid every month;
Mrs. C.'s nurse neglects the baby; and Mrs. D.'s waiter is impertinent to
her mistress and cross to the children. To hear a knot of ladies discuss
their respective domestic grievances, one would suppose that there was
no honesty of purpose and little ability left among "those of our own
household." And yet in the old times which we now look upon as dark ages,
in the days of our youth, when we should have been learning better lessons
than idleness and extravagance, servants grew old and gray-haired in the
employment of one family.
It can not be all the fault of those in service. If those who complain the
most would spend half the time wasted in talking over their trials, in
gaining the interest, and enlightening the ignorance of their servants,
half their lamentations would be spared. Many an indifferent cook might be
made capable and grateful with a little instruction, and the impertinence
and idling often come from a spirit fretted by accumulated task-work, that
should have been arranged to a methodical routine.
There is a good lesson worth laying to heart in the memorable last
words of Justice Talfourd, the wise jurist and elegant poet. It will be
remembered that he died the past spring, in the discharge of his judicial
duties, in the midst of an appeal from the bench for sympathy with those
we employ:--
"I am afraid we all keep too much aloof from those beneath us, and whom
we encourage to look upon us with suspicion and dislike. Even to our
servants, we think perhaps that we fulfil our duty when we perform our
contract with them; when we pay them their wages and treat them with
the civility consistent with our habits and feelings; when we curb our
temper and use no violent expressions towards them. But how painful is the
thought that there are men and women growing up around us, ministering to
our comforts and necessities, continually inmates of our dwellings, with
whose affections and natures we are as much unacquainted as if they were
the inhabitants of some other sphere. This feeling, arising from that
kind of reserve peculiar to the English character, does, I think, greatly
tend to prevent that reciprocation of kind words and gentle affections,
gracious admonitions and kind inquiries, which often, more than any book
education, tend to the culture of the affections of the heart, refinement
and elevation of the character of those to whom they are addressed."
EVERY LADY HER OWN DRESSMAKER.
A NICE time we should have of it, in the spring and fall, if some
ingenious "Singer" would invent a machine that would cut and fit our own
and our children's dresses. With the aid of Godey's "How to Make a Dress,"
the agony of weeks would be over in a few days, and wardrobes and closets
have their full supply of dresses, jackets, and aprons. In the absence of
this useful domestic aid, several parties have done their best to simplify
the process of measuring and fitting that every one dreads to go through
with, whether they stand up to it themselves or exhaust entreaties and
commands to make the younger members of the flock "keep still" under the
trying ordeal of pins and scissors.
Among the best of these methods, the simplest and most expeditious that we
have seen are the dress charts of Madame Demorest, to whose establishment
we have made frequent allusion, for ladies and children. Three measures
only are taken, the pencil, chart, and paper put in requisition, and the
thing is done. Madame D. evidently "keeps a poet," from the verses which
we find on the back of her circular. Listen to "the consummation devoutly
to be wished for" by all who dread fall and spring dressmaking:--
"Dressmakers made artists by this magical chart,
All flee from the old tedious and wearisome art;
A pleasure succeeds to what once was a task,
As they fashion the jacket, the bodice, and basque.
Each lady with skill now may cut her own dresses,
When she once the Excelsior Dress Model possesses;
Of good taste and model she only asks aid,
And a beautiful garment is speedily made.
"While sitting content in her snug sewing-chair,
We see the fond mother the dresses prepare.
She calls up her children and fits them so neatly
By the children's dress chart that has charmed her completely."
Even the old lady "that lived in a shoe" would find her way out of the
difficulties in which she is historically enveloped, by the aid of this
magic chart, if it effects half that is promised for it.
ORNAMENTS.
AS many of our lady readers know, there is generally a rage for some one
stone, or style of setting, in jewelry. We do not speak of costly sets, as
pearl or diamonds, but of those accessible to ordinary purchasers.
The topaz had its day, and was succeeded by turquoise; for a time every
one, without regard to complexion, wore brooch and ear-rings of cerulean
blue. Then garnets; then enamel of blue or green; and now, with a proper
mixture of pearl, garnet and enamel, turquoise being entirely out of date,
coral ornaments seem to be the favorites.
We mentioned, in a late number, the costly sets found at Ball & Black's,
imitating flowers and fruit. When last coral was in vogue, the carvings
were more in the style of cameo cuttings, as figures, heads, etc., in
medallion, and of the dark red hue generally seen in the necklaces of
infants. White and rose color are now the favorite shades. There are many
new designs in setting; a branch highly polished, for instance, encircled
in coils of gold; a single blossom or fruit, as a pear or a fuchsia, set
in the same way, and forming the centre of the pin, or the drop of the
ear-ring. A very pretty brooch--we speak now of simple ornaments--in this
style costs from seven to twelve dollars.
Garnets are sometimes set on a glowing red or crimson ground, which gives
them a singular flashing, vivid color. One of the favorite designs is in
imitation of the section of a branch or stem of a tree, encrusted with
gold and garnets. These are, of course, large and showy brooches. We have
seen a few encrusted with turquoise in the same style. Enamelled ornaments
are still worn, but are not so much the rage as for a few years past. For
mourning brooches, see the fashion article of the present month.
Pearls are still in high favor with those whose purses and whose
complexions can afford them.
THE NURSERY-BASKET.
IT is as well to mention in our chat the reason of the unavoidable delay
of the promised volume on nursery matters, announced some three months
since. Its design and scope were altered when the illustrations and much
of the text were prepared, which has delayed its appearance. It is,
however, now nearly ready, and will be forwarded as early as possible
to the numerous subscribers who have sent us their orders. They will
scarcely regret the delay, when the volume in its present form reaches
them. If, however, there are any who are tired of waiting "for the play to
commence," they can have the price of tickets refunded at the office--or,
to speak plainly, we will willingly return any moneys received in advance,
if any desire it, by sending post-office stamps to the amount. However,
our readers need not fear that their claims will be forgotten as soon as
the book is ready. It will be found simple, practical, and reliable in
its various directions for the preparation of an infant's wardrobe, short
clothes, flannels, etc. etc.
TO CORRESPONDENTS.
WOOD-CUTTING is not so difficult as our correspondent, "L.," seems to
imagine, and seems to us especially adapted to be an employment for
females. It has been taught successfully in the Philadelphia School of
Design. She is right in thinking it the first established. A history of
its commencement and progress has been already given in the "Lady's Book."
The designs for wood-cutting are drawn on the block, usually of pear-tree
wood, made as smooth as satin letter-paper. The designer is not always, or
often the engraver.
"A BOARDER" will find it very convenient to make chintz covers to her
trunks, if she has no place to pack them. They are very simple, and
effectually disguise travelling boxes, transforming them to ottomans
and lounges. She has only to purchase furniture chintz at twelve and a
half cents a yard, fit a piece to the top of the trunk, and run a plain
flounce the height of the sides around it. This will leave one end seam
to be closed. A binding of worsted or cotton braid, some neat dark color,
gives a finish to the chintz, and is run on the top seam around the
trunk, and down the four corners. This gives it still more the appearance
of an ottoman or lounge, as their covers are made in the same way. Many
housekeepers have boxes made in this way, to contain silver or bed linen,
where closet room is needed.
"MRS. N.," of Rose Hill, Ga.--A lambrequin is the fall or top piece of
a curtain; see any of Carryl's advertisements in the "Lady's Book." It
is generally of a heavy material, as damask, satin laine, etc., finished
with gimp, or cords and tassels. In a summer country house, where heavy
curtains are not needed, a lambrequin depending from the cornice gives a
finish to lace or muslin draperies. We should advise her to order them.