THE HOME.

Globe, Volume XXIII, Issue 2350, 14 October 1881, Page 4

THE HOME.

Fires —Flies may bo effectually disposed of without the use of poison. Take half a tea spoonful of black pepper in powder, one teaspoonful of brown sugar, and one tea-spoonful of cream. Mix them well together and place them in a room on a plate where Hies are troublesome and they will soon disappear. Hints on Cooking Vegetables.—Every vegetable intended to be served whole should, when put to boil, be placed at once in boiling water, especially potatoes and vegetables from, whieh the outer cover has been removed. It often happens that potatoes, &0., are, to save time, placed in cold water and left to boil gradually. It is just this which allows the nutritious matter to escape, and renders the meal unsatisfying. When, on the oontrary, the water boils from the moment that the vegetable is immersed in it the albumen is partially coagulated near the surface, and serves to retain the virtue of the vegetable. The reverse is of course the rule for making soup, or any dish from which the water will not be drained. By placing the vegetables in cold water the albumen is slowly dissolved, and actually mixes with the water—a process most necessary in the production of nutritious soup.—“ Gardening Illustrated.”

How Aubtbian Ladies Lbabn to Cook.— The Austrian lady of station who does not know bow to cook, one may also say, does not exist. Every detail of the cuisine she is acquainted wuh. A story is told by Austrian ladies of another, who having neglected her education, allowed, at a great dinner party she gave, two dishes of the same color to be served in succession—a fault for which she was hardly to be forgiven. The princess of the royal household attended a course of lectures from a chef entirely upon the order of serving. Young ladies do not learn the art of cooking at cooking clubs, or from public lessons, as here in America, and they rarely learn in their own kitchens. It is the custom to go to some great house, the house of a prinoora, or at a very rich banker's, where there are famous “chefs” from whom they learn. When a 44 chef ’’ engages to cook for a great house, he stipulates that he is to have the privilege of teaching as many young ladies as he chooser. These young ladies need not even know the mistress of the house, and they make their arrangements with the cook only. For a course of lessons lasting through the winter, each pupil pays the cook about 30 gulden, about 15dol. This includes instructions in every particular. If a banquet is to bo given, a grand breakfast, or an elaborate supper, the young ladies are notified, and are there to see the dishes decorated and to learn the order of serving. They watch every process. Were you to descend to a kitchen at such a time you would, no doubt, find these girls suffused with blushes, for these lessons always foretell marriage, and are the last and finishing touches of a maiden’s education. But it would be a breach of etiquette for any member of the household to trespass in that department, which belongs to the cook and his young pupils. Since young ladies must be in the dining-room themselves on such occasions in their own households, it follows that these processes they cannot watch at home, never mind on how grand a scale things are. And so in Austria all noble young lauies learn these things in another kitchen than their own.— 44 Hotel Mail.”

To Boili Fish. —ln boiling fish always use cold water, except for salmon, which is put into warm water to preserve its color. The flesh of fish being less firm than meat, rapid boiling will soften and break it before the centre is done. For this reason remove it from the fire os soon as the water boils, and let it simmer until cooked clear through, which will require, after it begins to boil, about six to eight minutes for each pound of fish, according as it is thick or thin ; when the fin comes out easily it is done. Salt water fish may be boiled in salted water, with the addition of a little lemon juice or vinegar. For fresh water fish it is best to add some vegetable flavoring, A fish-kettle is a great convenience, as the fish can be handled without fear of breaking. If there is none, flour the napkin, wrap the fish in one thickness of the cloth, then fold the edges and baste them together. Use enough salted col;! water to cover, and allow a tablespoonful of vinegar and half a sliced onion for every pound of fish. Celery, parsley and sliced carrot, with three or four cloves and half a dozen peppercorns, may also bo added. When done it should be taken immediately from the water or it will become watery and tasteless. Drain for a few moments, then serve with a suitable sauce poured over it, or, lay the fish on a folded napkin, garnish with curled parsley, and put the sauce in a sauce-boat.