The National tribune., 1882-12-14

the crown of the bonnet. The exquisite little
Corday bonnet has a bri1n of white satin,
soft crown of white velours, and is garnitured
with wreath of white snowdrops, covered
with a glittering frost-like crystallization.
Another bonnet, in "spoon" shape, is made of
silver satin, with pink lining, pink velvet
crown, and cluster of white marabout feath-
ers, held by pearl buckle.
Cashmere shawls are now cut up into Prin-
cess cloaks and French redingotes, to be worn
over a velvet skirt, either black, brown, green,
or some other color which harmonizes with
that of the cashmere. This, to many people,
seems an act of wicked extravaganza, but
shawl in these days Of clinging garments and
drapings which follow the outlines of the
figure is at best an unsatisfactory and cumber-
some wrap, even upon a French woman, who
alone knows how to put it on with grace;
therefore, it would seem better to utilize the
fabric by Transforming it into garment which
will be thing of beauty and a JOY for just the
same long number of years in a graceful as in
an ungraceful shape and much less liable to be
corrupted by the moths, as if, in the shawl
shape, it were laid away until the wheel of
fashion shall bring bungling styles into vogue
again. These beautiful cashmeres in brilliant
but wondrously artistic combinations of color
most sllillfully interviewer, are much more
effective when made into redingotes or pelisseS
than are the neutral-tinted Rampoor chuddahs,
and the great number of mingled hues in the
cashmere gives the same fashionably- rough
effect as the heather" mixtures in tweed,
serge, cheviot and plush. The great vogue of
these rough fabrics adds all the greater value
to the elegant cashmere garments, some of
which are made up perfectly plain, with no
trimmings except heavy silk cord fastenings
and frogs to fasten them down the front.
Others are further enriched in appearance by
wide bands of costly fur
THE KITCHEN.
Cream Walnuts-White of one egg. stir into
it powdered sugar to make it stiff enough to
handle, flavor with vanilla, dip the walnnts
into a syrup made of two tablespoOnfulS of
sugar and one of water, boiled three or four
minutes: the cream must be moulded with the
fingers, and then placed between the two halves
of a walnut. Dates and Malaga grapes may be
used. To make chocolate cream walnuts, stir
two tablespoonfus of dissolved chocolate into
the cream.
Loaf Cake.-One quart of dried and sifted
-four, pint of new milk warmed a few min
utes before using it, one-half cup of butter, two
cups of sugar, q large cup of hOme-brewed yeast
or half as much brewers yeast, three eggs and
one pound of seedless raisins, glass of wine
and part of a nutmeg; beat the butter and
sugar to a cream, then add the other spices, and
let it rise over night. Flour the fruit and add
in after the cake has risen; bake in a moder-
atcly heated oven.
Molasses Pound Cake.-Take one cup of sugar
and one cup of butter and beat to a cream add
thrce-quarters cup of molasses two eggs well
beaten, one cup of sweet milk one teaspoonful
of best soda dissolved in the milk; into four
cups of -four, well sfted. mix two teaspoonfuls
of cream tartar. Stir all together, then add
teacupful of raisins well dredged with -four.
a tcacupful, of currants, two tcaspoOnfuls
of cinnamon, one of cloves, and a wineglass OF
old brandy if you choose. This will make two
round loavcs.
Yorkshire Pudding.-This pudding is an es-
Pecial accompaniment to roast beef, and is
served as a vegetable would be. Take six large
spoonfuls of prepared flour, three well-beaten
eggs, and two cups of milk; beat the flour, eggs,
aud part of the milk together; when quite
smooth. add the remainder of the milk beat all
together, pour into well-buttcred pan, and
bake half an hour. When the beef is three
quarters roasted, take it from the baking-pan,
place it on a pan without sides on the upper
bars of the oven, then place the pudding in the
pan underneath the beef to catch the stray
drops; cut the pudding in slices. Serve hot.
English Pudding.-Grate four or five egg
crackers; pour over them one pint and a half
of boiling milk cover closely until cold, then
add the yolks of four well-beaten eggs two
whites beaten to froth, some nutmeg, the
grated rind of lemon, two large spoonfuls of
powdered sugar and one tablespoonful of pre-
pared flour; mix all well together, pour into
pudding boiler, and boil rapidly one hour and
q half; the water must boil constantly, and the
pudding be kept closely covered. Make sauce
for the pudding with two tablespOonfuls of but
ter, one cup and a half of sugar beat the butter
and sugar to cream. Stir q desert spoonful of
corn starch and a cup of milk together; add to
it a teaspoonful of boiling water. Place on the
fire, and when it comes to boil add it gradually
to the beaten butter, return to the fire and stir
constantly until it bols. Pour into a sauce
bowl, add the two beaten whites of eggs that
were not used for the pudding, and wincgass
of brandy.