The National tribune. [volume] (Washington, D.C.) 1877-1917, 1882-10-12


growth, which soon dies off because the roots
are not sufficiently active to continue the
growth.
FASHION NOTES.
The new cloaks are very long.
Phosphorus color is the latest thing ont.
Green is the favorite color of the season.
Woven jerseys are introduced for small
girls.
Fur bands will be a favorite cloak thinning
this winter.
velvet bonnets.
Velvet ornaments for dresses and cloaks are
much in vogue
Claret color and pink combine beautifully in
new costumes.
Plaid materials are again in high favor, but
not i'll bright cOlors
Jackets almost covered with braiding will be
worn by young ladies this season.
Scarlet huzzar jackets, embroidered with gold
soutachc, are fashionable in Paris.
The sale of plain black velvet this autumn is
greater than it has been for several years.
IICiufCS, CONSOLES, anu ullIIOIS VI every hlbu
throughout the house are now frequently framed
in plush.
Paris ladies obtain listers and riding habits
from London, and will now send there for
their boots
Many of the new small bonnets have soft cap
crowns of velvet, some of which are beauti-
fully embroidered.
One of the newest color combinations is an
amber shade, with Russian green checks and
| light blue threads to form the plaid
Gypsy kerchiefs are the newest fchu for
street wear Orange, deep cardinal, myrtle
| green, and gold, and dark blue and silver are
! the coors chosen for these.
| Letters from abroad say that furs have al
ready appeared in Paris. Sealskin is not to
have exclusive sway this winter, but is to share
! the hOnors with ernine, which is the most ee-
| CANT of all furs. Large ottoman velvet pelsseS
! are lined with ermine and bOrdered with fox
Something still more elegant is the pelisse lined
with kid or "mouton de Chine" This is
very peculiar fur, with long, wavy hair. 1t is
| close and deep like swans down.
THE KITCHEN.
To make Nice Delicate Pudding Take
three tablespoonful of corn starch dissolved
in little cold water Have one pint of
water boiling on the stove; in this stir the
corn starch and the wel-beaten whites of
three eggs; let it boil up once; pour it into
an earthern pudding dish which will hold
three pints; steam the pudding for ten min
utes. For the sauce use the yok of the
three eggs, one cupful of sweet milk, and
small piece of butter; boil for a few minutes;
when cool, flavor with lemon or vanilla. The
pudding also is to be eaten cold.
To make Mock Champagne Jelly-Take one
quart of fine cider, mix this with one pound of
loaf sugar or sugar to taste, the juice of four
lemons the grated rind of one, and some pieces
of stick cinnamon, the whites OF two eggs well
beaten, one box Of gelatne, soak the gelatine
in a pint of cold water one hour, then add
pint of boiling water, the cider and other in
gradients, stir the mixture until the gelatine
is well dissolved; then put it on the fire and
boil five minutes, strain through a jelly-bag
into mOlds, set in cool place or on ice to
harden.
To make Tomato Catsup-First, have nice
ripe tomatoes, wash them clean in cold water,
cut out the cores, and then put the tomatoes into
the kettle and boil till cooked soft, then mash
through fine wire sieve. To two gallons Of
the juice, add two tablespoonfuls of ground
cinnamon, two of ground allspice, two Of celery
seed, one-half teacup of fine salt, one teacup
of sugar, two tablespoonfuls of best mustard,
one nutmeg, tablespoon even-full of Cayenne
pepper, two tablespoonfuls of ground black
pepper and one quart best cider vinegar, mix
well together and boil till very thick-taking
care to prevent scorching Bottle while hot
and seal, and it will keep for years.
To Roast Wild Duck-The birds should be
carefully plucked, wiped with damp towel,
and drawn without breaking the entrails.
Wild ducks should be cooked rare without any
stutfing; roast them in hot oven not longer
than thirty minutes, or until the breasts are
plump and full haste them at first with sailed
hot water, and when nearly cooked with melted
butter and flour to froth and brown them send
to the table very hot on a dish of watcrcrcsses
dressed with plain French salad dressing; the
dressing is made with one tablespoonful of
lemon juice, three of olive oil, a saltspoonful of
salt, little cayenne, a teaspoonful of vinegar
To make Apple Bread-Scald with boiling
milk one quart of Indian meal-the yellow
graduated meal is much the best. When cool,
add q teaspoonful of salt and stir in one pint
Of ripe sweet apples chopped very fine, two
wcll-beaten eggs and a teaspoonful of butter
The butter may be beaten into the meal while
it is still warm enough to mix thoroughly.
Add half teaspoonful of dissolved soda Mix
into q stiff dough, adding as much sweet milk
is needed for that purpose. Bake or steam.
If steamed let it cook three hours. Another
method of utilizing sweet apples Stew them
in porcelain kettle with just enough molasses,
syrup and water to prevent their burning on
to the kettle until cooked through and then
transfer them to the oven with all the liquid
reSiduum to dry and brown This gives baked
apple halfjellied, delicious in flavor and moist
ure. Sweet pickled-by some considered SUI
perior TO the old-fashioned apple-sauce-are
made by partly baking sweet apples and then
saturating them in pickle of vinegar, sugar,
and spices.
WILL SOME LADY PLEASE ANSWER THIS?
Dear sisters of the household: AS the Editor
has so kindly given us Home" in his paper
are we all going to stand back and make him
do all the talking? That would hardly be fair,
would it2 Now want to know great many
things-common things too-but don't know
them, and perhaps some of you could tell me