Page 4 Advertisements Column 1

Manawatu Herald, 11 August 1896, Page 4

SILVER TABLES. Bo Named From the Articles In Frecloa Metal Displayed Upou Them. - tables take their name not. fron SUte» * which they are made, bu the material *„ <~ Bilver that ap from the protty to,. -, them> temptingly displayed upo_ -">lyinex tables are, as a rule, comparator . pensive affairs, generally small and 10. . sometimes made of inlaid mahogany 01 oak and often constructed of common pine with plush or tapestry covering. The first important acquisition toward a handsome table is a silver lamp, which should be antique in form. This lamp, With a colored shade, throws a glow ovei the curios beneath it which adds greatly to their beauty. Candlesticks, except when very little, are excluded from companion■hip with the small and dainty bits. Photograph frames in rioh repousse or elaborately carved silver are, however, admissible, but they must not be large, and the pictures inclosed must be very beautiful. Next in importance to tho lamps and tho frames are spoons of every conceivable shape and ornamented in a thousand different ways, whioh may bo collected in foreign travel or even on a tour in one's own country. As for tho other articles that go to inak€ up a lady's collection of this fin do siecU fad, their name is legion. Richly carved and embossod boxes, sometimes large enough to hold cigarettes and sometimes only big enough for bonbons or crystallized leaves of violets, have a corner of their own, says a contributoi to Vogue. How to Mak« • Cap of Coffee. It Is asserted by men of high professional ability that when the system needs a stimulant nothing equals a oup of fresh coffee. According to an epicure, 2 ounce* of coffee to a pint of boiling water makes a first clau beverage, but the water musi be boiling, not merely hot. Bitterness oomos from boiling too long. If the coffee required for breakfast be put in a granitbed Iron kettle over night and a pint ol cold water be poured over it, It can b£ heated to Just the boiling point, and then ■et back to prevent further ebullition. It will be found that while the strength U extracted tho delicate aroma is preserved. It la asserted by those who have tried it that malaria and epidemics are avoided by those who drink a cupful of hot coffee before venturing into the morning air. A Kitchen Convenience. A seat, somewhat high, is a veritable necessity in a kitchen. If it can roll is under the kitchen table when not in use, BAHDY KITCHEN SEAT. 10 much the better. Country Gentleman deaoribea and illustrates a handy seat that can be made in the home workshop. The top can be raised, disclosing a receptacle for kitchen cloths, stove holders, iron liften, eto. A draw below will also be found convenient. With this the housewife can be seated when engaged in many operations at the kitchen table, where with an ordinary low kitchen chair she would feel that sho musi stand in order to work comfortably. Witt • high seat one does not have to keep the arms constantly and tiresomely raised when paring apples or vegetables, mixing cake or puddings and performing numberless other duties. The occasional bit ol resting on such a seat, while working, will well repay the effort required in mak' Ing it. The Art of Baking Wai&ei. By an improvement the old long handled waffle irons are succeeded by the irons that fit into the stove holes of the range and are whirled over without lifting the toon. The waffle Iron Is a comparatively common utensil, yet everybody does not know how to use it. The New York Tribune says there is an art in heating wafflt Irons that is necessary to success. Heal the irons on both sides. Then grease them. They should steam like a hot griddle, ghat them. Let them become a little hotter. Then fill the Irons and instantly re verse them, bringing the side next the fire en top. As soon as the cake is well t»owaeJ remove it to a plate and buttei It lightly. It requires a hot fire and some patience to bake a quantity of waffles successfully, but the process of baking gives them a delicacy and superiority of ' flavoi unlike any griddle cakes, though made ol the same batter. Almost any batter used for griddle cakes made of wheat or Indian flour is suitable for waffles. A oup of well boiled rice 01 hot boiled hominy, added to a pint ol wheat panoake batter, makes excellent waffles. After all, the old fashioned raised Waffles, such as our grandmothers always made, are the most delicate and delicious. Mix a quart of warm milk gradually intc a quart of wheat flour. Add a teaspoonful of salt and a tablespoonfulof sugar, 2 eggi well beaten and a half cup of melted but ter with half a soft yeast cake or half £ oup of homemade yeast. Beat the battei thoroughly and let it rise overnight. A Good Thins; For the Cellar. Be lavish in the use of lime. Charcoa also Is an excellent disinfectant and: purl' Her. An open box of it makes a good eel lar ornament. Admit a draft of fresh afc daily, however oold the weather. Do noi let rubbish aoummulate. If your desire foi h<M»Trt<"g old things is irresistible, gtatlfj It anywhere but In the cellar. If you hav< a furnace In the cellar, insist upon its hay Ing a oold 'air box. The heated 'air whfcl fills the op stairs rooms is more healthful tf drawn from outdoors into the furnaoi than tf supplied from the cellar, howeveo clean a&d well ventilated the latter may be Mates on Mteble. Marble la a very *«*»*"!». article toolean tf it is stained in such a way that thi stain baa sunk into the stone. Sligh stains may be easily removed with pumici stone or with vigorous scrubbing. Greasj stains are best removed with a paste o; feller's earth applied in the same way it i to wan paper. „ .