Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-01-07
THE HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DEc
GRAFTON AND FURNISHING.
The Parior, Kitchen, store-room, Studio,
Library, Nursery, Sewing room,
Garden and Poultry Yard.

occasions of ceremony one dress from which
she never DIVORCES. Ii becomes her char
acteristic, and there is even a kind of style
and beauty in the idea. The changing
fashions In color and material pass without
affecting her. She is never induced to buy
ANYTHING because it is new. She is always
the same. The dress in this case must
have certain simplicity. 1t costs her lit
tie thought and little time, and when the
old edition, becoming worn, gives way to
the new, the change Is not perceived, nor
is it noticed when the new in its turn be-
comes old. Such dress as this must OF
course lie within certain limits. Suppose
it to be black velvet it would last,
with care, at least five or six years.
Suppose it to be white cashmere-a
dressEof small cost it could, with care,
last two seasons and then, cleaned, last
another season or two; and then, dyed, be
turned into a walking dress to last two
seasons more. If a dress is put on with
grace, its owner alone is aware OF its de-
fects, and it is kindness to the spectator
If she will keep her own secret. In France,
and | believe also in Italy, they have a
poetic fashion of dedicating for certain
number of years tive, ten, or twenty
years, according to the parents fancy
young girls to the Virgin. l do not know
In what way they demonstrate this dedica-
ton except in the color of their dress,
which is always, for all occasions, summer
or winter, blue or white, or white and blue
mixed This affords more variety than at
first thought it would seem to be
capable of, for any shade of blue
may be used. There is great
economy in deciding on few be-
coming colors in their several shades,
and confirming ones dress to these. Choos-
ing colors that harmonic with each other,
like gray, black, purple, blue, yellow,
white, and never buying any other colors,
one may, in making over garments, use one
with another so that nothing is wasted.
It is also important to know what point of
dress to emphasize. For instance, one may
expend large sum on gown, and If the
shoes are shabby or ill made, the gloves
worn, and the bonnet lacks style, the gown
is entirely thrown away. But the gown
may be no longer new it must now be
carefully brushed and well put on, the col
lar and cuffs, or other neck and wrist trim
mings must be in perfect order, the boots
well made and well BACKED, even if not
new, the gloves faultless. and the bonnet
neat and stylish. The effect is of we'll
dressed woman no man, and very few
women, perceive that the dress is not a new
one. Mrs. Dewing in Harpers.
Frozen APRICoTs. Frozen apricots
make very delicious and cooling dessert
at a comparatively small expense. Take
one can of apricots (which costs 40 cents),
generous pint OF sugar, quart of water.
pint of whipped cream; cut the apricots
In small pieces, add the sugar and water,
and freeze when nearly frozen add the
cream. Peaches can be used, if desired
instead of the apricots, hut they will need
more sugar. The beauty of all frozen
dishes is In the care with which they are
frozen. The ice should be pounded fine in
canvas bag, and layer about five inches
deep pat in around the can, and then
thin layer of salt; continue this until the
tub is full, packing down hard with piece
of wood; turn the crank few times and
then put on more ice and salt and pack
down again; the water should not be let
off, as it aids in the freezing; too much
salt does not make as smooth cream, but
the more used the quicker it is frozen; the
crank should be turned slowly the first ten
minutes, but very rapidly the last ten min
utes when frozen remove the beaten,
scrape the cream from it, and then work
the cream up and down with large spoon
until it is light and the space occupied by
the beaten filed then cover up, close, and
set in cool place until serving time to
remove it from the can, dip in warm water,
and then turn out on plate.-[Miss Parloa.
OUNCE MARMALADE.-Pare, core and
quarter some of the inferior ounces, and
boil them in as much water as will nearly
cover them, until they begin to break !;
strain the juice from them, and for the
marmalade put half pint of it to each
pound of fresh ounces. In preparing these
be careful to cut out the hard portion
around the cores Simmer them gently
until they are very soft, then press them,
with the juice, through coarse sieve put
them into clean pan and boil until they
form dry paste add for each pound of
ounces and the half pint of juice three
quarters of pound of sugar finely pow
dered, and boil the marmalade for half an
hour, stirring it constantly. 1t should be
very firm, and bright in color. If made
shortly after the fruit is gathered, little
more sugar will be required ; and when
richer and less dry marmalade is liked, it
must be boiled shorter time, and an equal
weight of fruit and sugar used.
AN IRISH RECEIPT FOR DANDELIoN
ToSIC.-This was taken down word for
word by an Irish friend from an old
woman not hundred miles from Dublin !:
"Tn pull the dandelion Just afore it'll
blossom. I'll pull it up, root an all. I'll
take it TO the river an wash it in a
basket. Pll pound it on a large flag
When I'll have it pounded like chopt
cabbage for pigs, I'll squeeze it into a
bowl. I'll get my sthralnin' cloth on an
other bowl, an I'll squeeze the stuff into
it. III wash my sthrainin' cloth next, an
give it the second sthrainin' its clane
thin. Thin put glass o brandy or ovid
sperrits glass to a pint. Thin bot
tie it, Whin ye're takin' it in the morn
in shake it. Take it in the mornin'
fastin'. Whin yen have it tin minutes in
yr belly yen turin aroun' an ate any,
thin. "-[ Notes and Queries.
ROAST CAPoN. After the capon is
dressed OF cleaned, sprinkle it inside with
salt and pepper and stuff it with stale
bread-crumbs powdered between the fn-
gers, mixed with large piece of the best
butter, and seasoned to taste with salt,
pepper ard a little sage and summer
saYory. Tie amount of butter to be used
depends upon how rich you want your
stuffing TO be. After the stuffing is in,
sew up your c2pon neatly, pour very
little boiling water into the pan, and roast
In the over, basting often. While the
capon is roasting boil the giblets. gizzard,
ETC., and chop them fine for the gravy
When the capon is done take it out of the
gravy, put the pan on the fire, and when
the gravy bubbles add teaspoon of -four,
dissolved in little water. Stir in little
boiling water or stock, skim off the fat,
add the giblets, etc, and season to taste.
MARBLE CAKE,-Dark part-One cup of
brown sugar, one-half cup of molasses, one
half cup of butter, one-fourth cup of milk,
yolks Of four eggs, two teaspoonfuls of
cloves, two OF cinnamon, two nutnlegs, one
teaspoonful of baking powder, two cups of
-four Light part-0ne cupof white sugar,
one.half cup of butter, one-fourth cup of
milk, whites of four eggs, one teaspconful
of baking powder, one-half cup of -four
lay in layers or spots. This makes two
large layers.
CHOCOLATE PUDDIEG.-Melt two ounces
OF butter, mix In tive ounces of flour, sim
mer to a soft paste in half a pint of good
milk sWeeten with two ounces of surar