The Russellville Democrat., 1881-01-06
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Furnishing Home = Domestic Recipes.
 FURNISHING A HOUSE.

FURNISHING A HOUSE
 If you wish to have your surroundings make good impression, with economy, there is but one short and easy rule to follow: Buy every thing of the simplest sort; get your stone china of the plaincst shapes, eschew acorn tops for your sugar bowl, and scroll handles for your tureens. and figured borders for plates. Get straight-legged chairs, with as little molding as the makers allow, buy your carpets and lounges of small and modest figurings, don't get that vivid crimson carpet because it Hooks warm" or you 'have an eye for color," or that red and white or the green and white panel pat tern because it is the last out Take the oldest, cheapest thing in the shop, if it is in taste and will look well with the rest of your belongings. So many old styles are coming up again that yours will have chance of being modish any day, and if they suit each other, they will please, in spite of the style of your immediate neighborhood, which may be the rem nants of city dealers stock, out of date three years ago. Have plain bevels to the woodwork of your house, instead of headings and groovings which only hold the dust and swell the carpenters bill. But insist on deep window seats and low baseboards, and don't allow any grained paint about your house. Plain paint, well vanished, looks better and keeps nice longer and doesn't always repeat Pm sham, I'm sham," like the pre- tended oak and walnut. Buy a second hand, third-hand, restore, paint and glue things yourself, and don't be afraid of honest hand-fnished pine, without either t,f ,tch in summer houses are gained from vel low Georgia pine, and the white pine, finished with clear shellac. The sim plest forms prevail in some of the new furniture. An expensive oak dining table of newest pattern is square, with turned corners, and support which is square pillar with braces, plain as the rudest Saxon could desire, but beautiful in it's clear wood, sand -papered and hand finished to almost marble smoothness. Such table sells for $50 at the most fashionable makers in the city. A set of chairs with straight turned maple up- rights and legs, with basket seats of the old pilgrim fashion, cushioned with Momie cloth and fringed and furbelowed are pretty enough for any sitting-room, and such simple original pieces give an air of taste and research to room worth any mere fashion.-Ioledo Bidde.
 DOMESTIC RECIPES.
 BRAN or oat meal will soften hard water. The bran should be sewn in muslin bag and kept in the water all night The oat meal should be treated as follows: Put two table-spoonfuls in a saucepan and pour a quantity of hot water upon it and boil it quarter of an ct k,n fn,. needed.
 SNOWFALL PUDDING.-Take large mel low apple, pare, and remove the cores, leaving the apple entire. Enclose each one in cloth spread with boiled rice, and boil them one hour. Dip them in cold water for an instant when they are ready to be turned out, in order that the rice may be free from the cloth when it is removed. Eat with cream and sugar.
 PIcKLEp SWEET APPLEs--To half a peck of sweet apples, peeled and cut in halves, make syrup of 2 pounds of sugar and pint of vinegar. Boil the apples in this until tender; then remove them and make new syrup of 23 pounds of sugar and pint of vinegar. Add teaspoon ful of cloves and l of cinnamon tied in a bag. Let the syrup boil l5 or 20 min utes; then pour it, while hot, over the fruit.
 MINcE PEA subscriber" requests us to give recipe for making good minee pies. Try the following: Take lean beef, boiled, ? pounds; beef suet, pound; ao- pies, 5 pounds; seeded raisins, ? pounds; citron 3l pounds; pounded mace; ? table spoonfuls; pounded cinnamon, 2 tablspoon- fuls; nutmeg grated, l; cloves and all. spice, tablespoonful each; brown sugar, l4 pounds; sherry, l quart; brandy, 1 pint. Wash the entrants and raisins and pick them out carefully; pare the cores of the apples; mince these, together with the beef of suet, separately, and mix all together thoroughly before add ing the sherry and brandy. Mince pies should have a very light crust both top and bottom, and be we'll baked. Eat either hot or cold, with sugar sifted over the top