The Domestic Diplomate.

Lake Wakatip Mail, Issue 2089, 24 January 1896, Page 4

The Domestic Diplomate.

I observe that the domestic diplomate wears fascinating muslin things that are fresh and dainty and indescribable. That she never looks flushed from contact with the cook stove. That she never tells how much she has to do. That she never describes her aches and pains. That she never dwells on unpleasant reminiscences. That she never apologises for the food. That she ds never a martyr. That she never corrects the children in the presence of any person, even the family. That disorder of a temporary nature does not visibly disturb her. That she never tells her husband anything of the least unpleasant character. That when the family diatribe threatens she knows how and when to deftly change the subject. That she builds little cosy corners out of dull tints, and furnishes them with pillows and magazines. That she is up to date as far as new books go. That she can play a game of chess or whist in a way to make a man glad when he wins the game. That she can get rid of a guest who bores her by simply folding up a newspaper, and the other never suspects. That she lets every one have affairs of their own. That she is always polite and cordial to the children's friends. That she never communicates any news before dinner. That she is never in a hurry. That she treats every one with respect. That she encourages the servants and holds them responsible for the work they are employed to do. That she never divulges her methods. The diplomates of a nation are in its hemes.—"New York Recorder." o Useful Hints Cold tea should be saved for your vinegar barrel. It sours easily, and gives color and flavor. The hair may be kept from falling out after illness by a frequent application to the scalp of sage tea. You can take out spots from wash goods by rubbing them with the yoke of an egg before washing. White spots upon varnished furniture will disappear if you hold a hot plate from the stove over them. To beat the whites of eggs quickly add a pinch of salt. Salt cools, and cold eggs froth rapidly. Good Boiled Icing.—One heaping cup of sugar, add a little water, and put on to boil. Do not stir. When syrup drops in tiny threads of candy it is done. Pour it slowly over the whites of two well-beaten eggs. Beat five minutes. Plain Cake.—One tablespoon butter, one cup sugar, two eggs, half cup milk, one teaspoon baking powder. Use two yolks and one whole egg for the cake and save two whites for frosting if you like. A good way is to make cold frosting or icing and grate chocolate In the icing. I always bake the cake in an oblong cake pan, and cut it into squares. If you use chocolate, flavor frosting with vanilla instead of putting lemon in the cake. Cream, butter, and sugar together, then yolks of eggs, extract, milk, flour, and baking powder; beat light, make the cake thick enough.

! Sometimes it takes more than one and one-half cups of flour. Cheese Sandwiches.—To make these, grate three ounces of good rich cheese into a bowl; add an ounce of butter, a teaspoonful of dry mustard, and two boned anchovies; pound to a paste and spread very thinly on a slice of ryebread smoothly buttered; cover with a second slice. Thin slices of Gruyere cheese, with a dash of French mustard, laid between very thin slices of bread are also nice. Cream Sauce (with wine).— Ingredients : One quarter, cup of butter, one half cup powdered sugar. Beat to a cream. Just before serving add two tablespoonfuls white wine,one teaspoonful vanilla, and two tablespoonfuls cream. Excellent Sauce. Two coffee cups of sugar, three quarters of a cup of butter, half teaspoonful boiled cider. Beat sugar and butter to a cream. When well mixed stir in the cider, a very little at a time. Just before serving, set in a kettle of boiling water until it becomes hot. Lemon Jelly.—Cut lemons into thin slices through rind and pips, and everything, and place them in a jar. There is a deal of glutinous matter in the pips which firms this particular jelly beautifully. To every pound of lemon add one quart and a half of cold water. Let this stand for 24 hours, then boil it for 20 minutes. Now replace in the jar for another 24 hours, and then boil for five minutes. Strain if, and to every pound of juice put a pound and a quarter of sugar. Boil till it sets, which will be in 20 minutes. This is a capital recipe, and you will find yourself the possessor of a delicate table jelly. Roast Duck. —The essentials to be observed in roasting duck are,first, to keep the gravy well in the breast of the bird, and next, not to lose the flavor through over dressing; pluck and draw carefully, wipe out the inside with a clean cloth, cut off the head and neck, and scald the feet, which should either be rested on each side of the breast or trussed like those of a fowl. Make a stuffing of sage and onion and put it into the body, not in the neck as for a fowl or turkey. Having trussed and stuffed them, put them into a brisk oven, and keep well basted the whole of the time they are cooking. Roast them for an hour and a half. A few minutes before serving dredge them lightly with flour to make them froth and look plump, and send to table hot and quickly with a good brown gravy poured round (not over) the ducks. Fruit Cake.—l cupful of butter. 2 cupsful of brown sugar, 1 cupful of molasses, 1 cupful of strong coffee, 4'L' cupsful of flour, 4 eggs, 2 teaspoonsful of cinnamon. 2 te-ispoonsful of clov os, 2 teaspoonfute «.! mace. 1 nutmeg grated. 2Tb of raisins, 941b of citron, 2tb of currants. Rub the butter and sugar to a cream and add the beaten yolks of the eggs. Heat the coffee, and then stir in the soda. As soon as the latter is dissolved, turn the coffee into the molasses, stir well, and add to the butter and sugar. Sift the spices and flour together; seed, and chop the raisins coarsely; clean the currants; and cut the citron into small pieces. Sift a little of the flour over the fruit, stir the rest of it into the mixture; and when the latter is well beaten, add the fruit. Lastly, add the beaten whites of the eggs. Bake in one large or two me-dium-sized tins for an hour and a half in a rather slow oven, first lining the tins with well buttered paper.