412 



THE CENTURY BOOK OF FACTS. 



Tarte aux pommes (tar-t 6 po-m). Apple pie. 



Bavaroise au chocolat (ba-va-roa-z 6 sho-ko-la). 



Chocolate Bavarian cream. 

 Bavaroise au caf4 (ba-va-roa-z 6 ka-fe 1 ). 



Coffee Bavarian cream. 

 Bavaroise a 1'ananas (ba-va-roa-z a la-na-na). 



Pineapple Bavarian cream. 



Desserts (de-ser). Desserts. 



Blanc-manger (blan-man-j^). Blanc-mange. 



Compote de peches (kon-po-t de pe-sh) Peach compote. 

 Compote de pommes (kon-po-t de po-m). 



Apple compote. 

 Champagne frappe (shan-pa-gn fra-pe). 



Iced champagne. 

 Creme glacee a la vanille (kre-m gla-se a la va-ni-i). 



Ice cream, vanilla. 



Glaces (gla-s). Ices of any kind. 



Glace de creme au chocolat (gla-s de kre-m 6 sho-ka-la). 



Chocolate ice cream. 



Gelee au Madere (je-14 o ma-de-r). Madeira wine jelly. 

 Gelee f ouettee aux fruits (J6-16 foue-t^ o f rui). 



Whipped jelly with fruits. 

 Gelee au vin de champagne (jS-le 6 vin de shan-pa-gn). 



Champagne jelly. 

 Gelee a la macedoine (j8-le a la ma-s^-doa-n). 



Jelly, with fruits. 

 Macarons aux amandes (ma-ka-ron 6 a-mah-d^). 



Macaroons. 

 Marmelade d'abricots (mar-m8-la-d d-abri-ko). 



Peach marmalade. 



Miscellaneous Dishes. 



Celeri (s6-l-ri). Celery. 



Fromage (fro-ma-j). Cheese. 



Macaroni au fromage (ma-ka-ro-ni 6 fro-ma-j). 



Macaroni, with cheese. 

 Macaroni, sauce tomate (ma-ka-ro-ni so-s to-mat). 



Macaroni, tomato sauce. 

 Coquilles de volaille (ko-ki-i de vo-la-i). 



Chickens in shells. 

 Coquilles de homard (ko-ki-i de ho-mar). 



Lobster in shells. 



Coquilles de poisson (ko-ki-i de poa-son). Fish in shells. 

 Coquilles de champignons (ko-ki-i de shan-pi-gnon). 



Mushrooms in shells. 



Caf6 (ka-f e). Coffee. 



Caf noir (ka-f 4 no-ar). Black coffee. 



Fromage de Brie (fro-ma-j de bri). Brie cheese. 



Fromage de Roquefort (fro-ma-j de ro-k-for). 



Roquefort cheese. 



MEASURES AND WEIGHTS IN 

 ORDINARY USE AMONG 

 HOUSEKEEPERS. 



4 Teaspoonfuls equal 1 tablespoonful liquid. 



4 Tablespoonfuls equal 1 wine-glass, or half 

 a gill. 



2 Wine-glasses equal one gill, or half a cup. 



2 Gills equal 1 coffeecupful, or 16 table- 

 spoonfuls. 



2 Coffeecupfuls equal 1 pint. 



2 Pints equal 1 quart. 



4 Quarts equal 1 gallon. 



2 Tablespoonfuls equal 1 ounce, liquid. 



1 Tablespoonful of salt equals 1 ounce. 

 16 Ounces equal 1 pound, or a pint of liquid. 



4 Coffeecupfuls of sifted flour equal 1 pound. 



1 Quart of unsifted flour equals 1 pound. 



8 or 10 ordinary sized eggs equal 1 pound. 



1 Pint of sugar equals 1 pound. (White 



granulated.) 



2 Coffeecupfuls of powdered sugar equal 1 



pound. 



1 Coffeecupful of cold butter, pressed down, 

 is one half pound. 



1 Tablespoonful of soft butter, well rounded, 

 equals 1 ounce. 



An ordinary tumblerful equals one coffeecup- 

 ful, or half a pint. 



About twenty-five drops of any thin liquid 

 will fill a common sized teaspoon. 



One pint of finely-chopped meat, packed 

 solidly, equals one pound. 



A set of tin measures (with small spouts or 

 lips), from a gallon down to half a gill, will be 

 found very convenient in every kitchen, 

 though common pitchers, bowls, glasses, etc., 

 may be substituted. 



BEDS AND BEDDING. 



For beds an elastic material is required, 

 with a variation in its heat conducting powrs 

 according to the season of the year and the age 

 of the individual. Thus the infant and the 

 aged, in both of whom vitality is low, require 

 the slowest conductor that can be procured, 

 especially in the winter season. For the mid- 

 dle-aged, on the other hand, the same material 

 which is desirable for the first and last periods 

 of life would be much too warm and relaxing. 

 In the order of their conducting powers, the 

 various materials for beds stand as follows, 

 beginning with the warmest or slowest con- 

 ductor : First, down ; second, feathers ; third, 

 wool; fourth, wool-flock; fifth, hair; sixth, 

 cotton-flock; seventh, "excelsior"; eighth, 

 sea moss; ninth, paper shavings; and tenth, 

 straw. Hence it follows that the first two are 

 peculiarly fitted for the very young and the 

 old ; while wool and hair, holding an interme- 

 diate position, are best adapted for healthy 

 persons of middle age. Where a particularly 

 cool mattress is required, as for those who 

 perspire freely, or for warm weather, the sea 

 moss and paper shavings are the best materials, 

 and as the latter can be obtained everywhere, 

 a mattress made of it is often a very grateful 

 addition to the furniture of a bed. Feathers 

 and down were formerly almost universally 

 employed for beds in this country, but their 

 place is now largely supplied by wool and hair, 

 which are sufficiently soft for comfort and not 

 hot enough to promote perspiration. Wool 

 mattresses are very healthy and pleasant to lie 

 upon, though at first they feel rather hard and 

 unyielding to those accustomed to feathers ; 

 by placing a spring mattress under them, they 

 are rendered yielding enough for anyone. 

 The best of all materials for beds, however, is 

 hair. It is more healthful than feathers, more 

 comfortable than any of the cheaper materials, 

 and is equally serviceable in summer and win- 

 ter. Mattresses of it can be made thick or 

 otherwise, according as springs or other mat- 

 tresses are uaed; and though expensive, the 



