The National tribune. [volume] (Washington, D.C.) 1877-1917, 1882-10-05

search she blushingly begged them to be con-
tent with examining her pockets, vowing with
upturned eyes and solemn tones that she had
nothing concealed. They calamity complied
| and went away with only a few stray dollars
missing things worth about $4,000. And then
there was Miss Mary Berger, of Portland, Ore
| gon, who, on returning from picnic, found
the timbers of the Elk Creek bridge on fire.
| She disrobed, dipped her clothes into the creek,
wrapped them about the burning timbers, and
| thus kept the fire in check until help arrived.
FASHION NOTES.
Fur pushes are in great demand.
Long pelisses grow more and more popular.
| Black stockings are stylish with dresses of
any color.
Jaunty jackets are the accepted fall wrap for
young ladies.
Long pile plush and fur cloths will divide
favor with fur Innings for cloaks.
Alligator skin slippers in various shades of
tan and fawn are novelties for morning wear.
| The latest novelty in buttons is the bullet
shape, with slice taken off the top, leaving it
| fat.
Short dresses, striped fabrics, pulled and
plated skirts, or plain ones trimmed around the
foot with immense ruches, are still leading fea-
lures of the latest fashions from abroad.
The proper coIors for elegant wrappers are
cream white, pale blue, pale rose, shrimp pink,
mauve, terra Gotta, hussar blue dark reds, dark
blues, gray, and black. The trimmings should
be embroidery, ribbons velvet, and lace.
lined with cardinal satin above bows Of black
satin ribbon. Cross sandal slippers in pink
satin show embroidered toes in fan design with
variousiy- colorcd flowers and are laced over the
instep with ribbons passed through the embroi
dcred outside eyelets.
THE KITCHEN.
Chocolate Caramels-Two cups of molasses,
one cup brown sugar, one cup cream or milk,
one-half pound Bakers chocolate piece of but
ter size of an egg Beat all together; boil until
it thickens in water; turn into large, fat tins,
we'll buttered. When nearly cold cut into small
squares.
Canning Pumpkins-Pare, remove seeds, cut
in small pieces and steam until tender. Drain
in Il colander until free from juice, then press
into jars and place over the fire in cold water.
Boil slowly one and a half hour, then take from
the fire and seal as you do any other kind of
fruit. Pumpkins preserved in this way in the
fall Will make excellent pies any time during
the following summer.
Beef soup-Take head of celery, one-quartcr
Of white cabbage shaved very fine three car
rots, two turnips, and two onions, cut very fine;
put this all into soup pot with two quarts of
cold water, and boil it two hours; then add two
quarts of the beef stock; boil this one hour;
then take three spoonfuls of flour, mixed with
half pint Of water and a little saIta and pepper;
stir this into the soup half an hour before serv-
ing it; put two tablespoonfuls of India soy into
the turecn, turn the soup on to it, stir it up and
serve it very. hot.
Scalloped Oystcrs-Wash ont of The liquor
two quarts of oysters pound very fine eight
soft crackers, CRATE a stale loaf of bread; but
ter deep dish, sprinkle in layer Of crumbs,
then layer OF oysters; a little mace, pepper,
and bits of butter; another layer of crumbs,
another Of oysters; then seasoning as before,
and on until the dish is filed; cover the dish
over with bread crumbs, seasoning rs before.
Turn over it a cup of the oyster liquor, or cup
OF white wine; set it into the oven for thirtyor
forty minutes TO brown.
Ink Stains-First wet the stain with clear
water, rubbing it well, then squeeze upon it a
few drops of lemon juice, and expose to sun
shine if possible, though the stain will disap-
pear without. Two or three applications may
be necessary. This is as applicable to delicate
as TO coarse fabrics. Another way is to wash in
the common way, then take a slice of lemon,
tie it upon the stain, boil with the wash, give
rub and Il good rinse. This I have seen done
in England with perfect success.
PufIs-Pufs, which are nice made fresh for
tea call for one pint Of sweet milk, six ounces
of siftcd flour, four eggs, and Il good pinch of
salt. The milk must be scaldcd and then be
allowed to cool n little, then stir the flour in
not leaving single lump. Beat the eggs till
they are very light, then add them to the milk
and -four Fry these in hot lard, dropping a
spoonful ut time, as You do fritters. BY
taking pains you can make these putfs as round
as balls. DO not let them Stirring" from the
spoon, but, holding it down close to the lard,
cut the batter Off with knife. Sift powdered
sugar over them just before sending them to the
table
To Make Delaware Biscuit-The discussion
on the art of making Delaware biscuits promises
to bcargood fruit. The following recipes are pub
lishcd that all housewives may practically test
them: Take ten cups of1our, one cup of lard, one
tablespoonful Ofsalt, two cups of water; beat I'M
til light and bake twenty minutes in a quick
oven.-lIrs. Mary L. Graham, Camden, Del.
Two pounds of flour, Onc-quarter pound of lard,
six ounces of water, two tablcspoontuls of salt;
rub the flour and lard together and put through
a sieve; then add the water and salt and pound
until it is white and smooth, and the dough
will crack when a piece is pulled off; bake
twenty minutes in a quick oven.-AIiss Annie
ID. Townsend, Camden, Del.
Her Fan.
[By c. T.. 81