Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-11-10
HOME TOPICS.
Household Decoration, Etc.

enlnS weak lungs. 1t is appropriate t.
embroidcr green sprays of pine needle
and reddish-brown cones on the cover
which may be of linen.
A handsome panel for the wall is mad,
of strip of black satin fifteen inches
long and seven inches wide. On this is
embroidered in silk bunch of pinks
The top and bottom Of the panel are
finished with bands of scarlet plush
about two inches wide. brass wire is
fastened to the top, and silk cord tc
hang it by. On the bottom mc fine silk
balls Of various shades of red. The pan
el should be lined with some material OF
sufficient body to keep it smooth. An.
other elegant panel is made of pale blue
satin or plush, with bird and its nest
painted on it in water colors.
A cane-sented chair is at best not very
comfortable in cold weather, and may be
improved by fastening a movable cushion
to the back, at least, ii not to the bottom
also. This may he accomplished in va
rious ways. One easy way is to purchase
4 scarlet Turkish towel, fastcn layer OF
cotton to it, line it with Turkey red cali
co, and catch it to the top of the chair
with bows of ribbon, and ut the bottom
with some stout cord The seat may be
cushioned in the same way, and if the
chair is small the towel will answer for
both cushions. Patchwork OF cretorno
may be used in place of the Turkish tow
elling, but that is both seryiccablc and
pretty.
A toilet set, which is very pretty and
tasteful for birthday gift, is made of
blue satin. The set is to consist Of IL pin
cushion and two mats line the mats with
blue silesia, and trim the edge with Val
enciennes lace on ono mat work in out
line stitch a small horseshoe work this
with olive and pink embroidery silks. Do
not put the horseshoe in the centre OF
the mat, but at one side. The words
"Good Luck" should be worked in the
rim of the horseshoe. The other mat
may be prettily ornamented by embroid-
ering fan on it. The cushion should
have the monogram of the owner on it,
and at each corner put II satin bow, and
n frill of lace around the cdgc OF the
cushion.
A handsome and pcculir.lookiug mat
for the top of a small table, or to put IL
tete-a-tcte set of china on, on y larger tu-
bic, is made OF felt. Cut II centre of some
durk-coiored felt, then make deep bor-
der of points for thele YOU may use as
many colors as you choose, though two
will answer we'll. Do not have the points
of the same width These are to be but
with embroidery silk, and be
sewcd together at the centre, and caught
with few stitches where thc edges Join.
The oruamentation on these points is ccr-
tainly unique, and the effect is very pret-
ty. On the broader point sew with the
bright. colorcd embroidery silk six brass
curtain rings on the narrower point pat
tive of the rings; the circles enclosed by
the rings are to be entirely filled in with
fancy stitches of the silk
miscellaneous Receipts
Green bell peppers make Il Iclicatc
relish ii eaten with salt. Cut the pepper
in narrow strips, after removing the seeds
and rinsing in cold water; dip the strips
in salt, as you do celery Serve Oh u plate
or in shallow glass
Potato balls are very nice iur breakfast.
Boil them, and while still warm mash them
until there are NJ Jumps left: then mix
butter, pepper, SALT little chopped purs-
l'N anu obt VI Illllt law tBBN btltl llltSt
together thoroughly, thenmould in balls,
dip in beaten eggs and then III flour, ana
fry III butter.
Ounces baked with the skins OH are
delicious when served warm put one on
a saucer Mt each plate. If mashed with a
knife the core is easily removed then
put on Il little butter and plenty of sugar.
In the process of baking the ounce lcses
the strong taste which is disugrecablc to
many, and retains delicate flavor that is
Pear pie is dclicucv not often seen on
our tables, and yet late pears, that do not
soften until after they have been picked
for some time, make very nice pies. Make
Il thin, rich crust--by rich ] do not mean
greasy ; slice the pears, sprinkle sugHl
over them, and put in few small humps
of butter add, if You please, n very little
cinnamon OF mace. Bake with an uppei
crust.
A plain baked Indian pudding, without
fruit, is surprisingly improved by serving
it with rich sauce, and will seem to b,
but a common dish. Beat tive
ounces of sugar and one ounce of butter
together until they ure like cream then
beat one egg, and add when this is thor
oughly mixed with the butter and sugar
stir i'll one ounce of brandy or of wine tc
suit your taste.
A delicious stuling for any fowl, but
especially for the delicately favored chick.
en-, OF any of the small fowls, is made by
taking about two dozen oysters: chop
them very fine, and mix them with two
cups Of fine bread crumbs, or powdered
crackers. A full ounce of butter is re.
quired. a tablespoonful of chopped
parsley, a little grated lemon peel, plenty
of salt and black pepper, and IL suspicion
of cayenne pepper ; mix these thorough
ly that is half the secret OF success i'll
cooking, to have the ingredients which
compose dish so perfectly blended that
it is impossible to tell precisely of what
it is composed. This stuiling should be
moisteued with Il little of the oyster liq-
uor, and the beaten yolk of one egg
To make n success of frying oysters,
the cook ought not to be hurried in fact
the cook who wishes or hopes to excel,
must cultivate II calm, almost judicial
mind. The oysters should be as large as
you can conveniently procure, even ii
they remind you of Thnckeray's remnrl;
after eating some i'll Boston he felt, hc
said. as if he had swallowed baby.
Drain them from the liquor, and lay them
on napkin to dry, Beat the yolks OF
only the requisite number of eggs, and
add to them little melted butter, which
you have clarified or n little salad oil ;
season with small pinch Of cayenne pep
per, and salt to your taste. Dip the oys-
tiers in this, and then in the finest of
cracker crumbs. and then in the batter
again ii enough of the crumbs have not
adhered to the oyster, dip it III them
again ; then fry IN very hot ia; ; have
enough fat in the pan to cover the oys-
ters, then there will be no need to turil
them.
Light and very satisfactory milk bis
cult are made from this recipe ; one-iourtl
of pound of butter, one quart of luke.