Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1872-02-16
Fashion Notes
Charlotte Coriiy caps are now worn.

Charlotte Coriiy caps are nov worn.
The palest tinis Of tilks srs most stylish.
Ssal-skia jackets bsve been reiacel to s75
And $50
Crosses for the neck are more fashionable
tbaa lockets.
Long dresses ior s,reat resr are becoming
slowly popular.
Medium length trains sre the rule this season
for full dress.
Few neck ornaments are more graceful thsn
the " Cascade bresst-knots" Of Va.enoiennes
lace
Skating costumes, reported from sbrosd, sre
Of the nestest fabrics, trimmed with very ex-
pensive furs.
Nine. Theirs insists on the abolition Of false
hair-probtbly because the madam hiss her own
luxurious locks.
Beautiful stree. toilettes are displayed every
Sunday on Fifth avenue. ami siI days out of the
week on Broadway.
At a fashionable welding tie other evening
the prettiest dress was a tulle Of tnoW-drii,
whiteness without color
To be srrAyed in ,ulle is the caprice Of our
most fashionable belles. who comprehend thst it
is becoming alike to blonde and brunette.
Lsiies think it useless to pay large price for
certain fabrics because the article will last for
ever. They don't want it to last forever.
Soft fabrics, warm colors and the promenade
costumes generally made Of one material and
color are the distributve styles this winter.
1t il very fashionable to make costumes suit
the style and youth Of the wearer, thus harmon
zing nature with srt. Lades OF forty and fifty
look very youthful in consequence.
\ PeruviSn surgeon has earned almost fab
ulous sum by shaving off the little toe Of the
ladies' thus making for them very small foot.
Ladies look upon the extra littls toe IS an sb-
surd superfuity Of nature.
scaAPPLE- There having been much inquiry
for the recipe of the celebrated morning dish
called scrspple. which has been extensively
written up in the N. Y. Times, we give it below
from the columns Of that psper.
Get young pigs head (fresh) weighing five or
tix pounds, which can be bought tor twenty five
/ or thirty cents one from the country pre-
ferred - Clean it well, cutting off the ears to
enable you to clean them well inside (Get the
butcher 10 take out the eyes and teeth when you
| buy IL Put the head in two gallons and hali
of cOld water. Let II boil until the bones can be
easily separated from the meat Chop the meat
very 6ue, put it back into the liquor 1t has been
boiled in. and season with pspper, salt, thyme
sage aud sweet msrjoram. Don't put in too much
OF the herbs.) Then take equal parts Of buck
wheat and corn-mesl, and stir in until the CON-
pound is about the consistency of mush lifting
it of the FIRE while thickenng, to prevent il
getting lumpy. Then let it boil for about fifteen
or twenty minutes, stirring it to prevent burn
ing Turn it into pans to cool. Cut into thu
slices, and fry brown as you want to use it.
The cost will be about fifty cents. For thai
sum my family of FIVE grown persons have plen-
~ for breakfast every day for week.
AS my husband lie. IS he calls himself, some
what of an epicure, and decidedly objects to 81
uninterrupted course Of beefstesks and chopf
which mainly comprise the range Of Bridget''
bill of fare for breakfast, have several domes-
tic dishes, the result Of long experience il
housekeeping, which will be hsppy to furnish
at some future time, as an afraid have a.
ready tresspassed too much on your valuable
space.
The Coop LADY, OF The HousE