The National tribune., 1882-12-07

and pride; geranium, to tenderness; ct, to
mysticism and piety; benzoin, to dreams, poe
trv. and Inconsistency; mint and verbena, to a
taste for the beautiful arts; camphor, to stupid
ity and brutality; Russia leather, to Incidence;
while ylang -ylang is the most dangerous of all.
FREAKS OF FASHION,
Very handsonae fans are shown this season.
Novelties are ornRmented with stuffed birds
specimens in curled ostrich feathers have a par
rakeet or some other bright-colored bird fixed
on, with the head reposing on the sticks and
the tail upwards A bird of Paradise is placed
on one side of fan, composed of curled
cream feathers. HummiDg-birds nestle among
the ostrich feathers on pretty fans, while in
some instances birds are painted on the fans,
large birds, such as golden pheasant or pea
cock covering the entire surface. Some fans,
upon which are painted birds have the details
filed in with tiny cOlored feathers, matching
nature as nearly as possible; the feathers are
delicately gummed on to the silk surface. Red
Quill feathers, as well as the tips are made into
hand-fans with gold sticks, to hold before the
fire; they are oval in shape, and quite large
ne l4DuuOH IfNtb SiNtS iIiS description OF
"quito the prettiest dress" seen at the Lord
Mavors last bali: Tho white satin front was
arranged in sweet little pufiings over which
fell hourccs of imitation old Valenciennes, and
under each putting there was some exquisite
embroidery of pearls and beads on net, edged
with fringe to match. Tho bodice, paniers, and
train were of pink brocadcd satin, q lovely
shade, draped most exquisitely, and also
trimmed with Valencennes. The sleeves were
of similar lace, and just turned the elbow, where
they were finished off with lace edging. The
square neck had a tucker of Honiton, and the
lady wore q pearl necklace, which went beau
tifully with the trimming. Evelyn quite COW
eted her Sortie dc bal, which was of white bro
caded satin, lined with pink, and edged with
ivory marabout feather trimming.
Mirrors framed in plush or in brass are con-
spicuous among holiday goods.
An elephants head in brass, enclosing an
inkstand, is an odd conceit in metal work.
THE KITCHEN
Rice Wafles.-Beat three eggs very light;
stir into them two cups of flour, adding gradu-
ally quart of boiled milk, cooling it before
with tablespoonful of butter stirred in while
the rice is hot, half teaspoonfuI of salt and
half cup of good yeast. Set the batter in a
warm place five or six hours to rise.
Hominy Cakes.-Boil two cups of fine homny
very soft, stir in a tablespoonful of butter, and
salt to taste; add an equal quantity of cornmeal
and three well-beaten eggs; beat well together;
add a sufficient quantity of milk to make a thin
batter Bake on a grddle or in wafile-irons
One quarter Of a compressed yeast-calle makes
good substitute for eggs. Let the batter stand
an hour to rise.
New Years Cookies.-One half pound of but
ter, one pound of sugar, one pint of buttermilk,
two teaspoOnfuls of saleratus in half cup of
hot water. Mix the butter and sugar to a cream,
then add the milk and saleratus. Beat three
eggs and add half grated nutmeg and table
spoonful of caraway seed. Add -four enough
to make it of a consistency to roll out in layers
half an inch in thickness. Cut into small cakes
and bake Immediately in quick open.
Cream Pudding-Stir together one pint of
cream, three ounces of sugar, the yOlks of three
eggs and little grated nutmeg; add the we'll
beaten whites, stirring lightly, ana pour into
buttered pie-plate on which has been sprinkled
the crumbs of stale bread to about the thick
ness of an ordinary crust; sprinkle over the
top layer of bread-crumbs and bake.
French Cake.-One cup of powdered sugar,
half cup of butter beaten to a light cream,
two and half cups of -four, one teaspoonful of
baking powder sifted with the flour, one cup
of milk, four eggs; flavor to the taste, add the
milk and part of the flour to the beaten
cream, then the beaten yellls of the eggs and
the remainder of the flour; whip the whites of
the eggs and stir in. Bake in a square tin pan.
Before pouring in the baking pan add wine
glass of sherry.
Ragout of Rabbits.-These little animals re-
quire much care and attention in dressing and
washing and should lie in salted water half
hour before cooking, and the water in which
they are first immured should be poured off and
replaced with clean boiling water, only
enough to cover them. Sprinkle in a teaspoon
full Of salt, some blades Of mace, a few rounds
of minced onion and one slice Of salt pork cut
in small pieces When the rabbits are cooked
pour OF some of the broth, add cup of cream,
a spoonful of butter blended with spoonful of
-four little grated nutmeg and half tum-
bier Of port wine; simmer few minutes place
the rabbits on platter pour over some of the
gravy, serve hot garnish the dish with parsley.