The National tribune., 1882-11-09

only pun at the back. Very cllnglng Amazon
bodice and for out-of-door wear jacket of the
same material, braided or embroidered.
A FEW WHIMs IN JEWELRY.
Old coins tinkle from narrow silver brace
lets.
New bangles are of gold, from which dangle
FIVE ten and twenty-dollar gold piece5-the
coins being genuine.
As many Rhine stones as diamonds are worn
nowadays, and possessors of the former say that
it takes a clever person to detect the difference,
for a good Rhine stone is as brilliant as true
diamond.
In the new silver .iewelry, darkened to re-
semble old silver, many humorous conceits ap-
pear. Comic faces are on the brooch, while
others have Greenaway children, owls mon
keys, doves and fighting cocks.
THE KITCHEN.
To Make Apple MarmaIade-Pare and core
two pounds of sourish apples; cook with gentle
heat with one pint of sweet cider and one pound
of crushed sugar, in an enameled saucepan;
squeeze it first through a colander and then
through a sieve; flavor to taste, and then put
away in jars
To Make Breakfast Rusks-One cup sweet
milk, one cup yeast, one cup sugar one cup of
flour; mix well and set in warm place for about
five hours to rise; then beat in a tablespoonful
of butter and two eggs, rcserving white of one,
beaten to a froth, to spread over the top; form
in small cakes, let them rise again; bake fiji
teen minutes in a hot oven.
To Make an Economical Rice Pudding.-Two
large tabespOonfuls of rice to one quart of milk,
one small cup of white sugar, one cup of cut-up
raisins. Stand it in 4 warm place three hours
and bake one hour. Four eggs and half the
rice, previously boiled, will make delicious
custard, with few grains of rice at the bottom
TOStuffa Lon of Mutton.-Takc the skin of q
loin of mutton with the flap on; bone it neatly;
make nice veal stutfing and fill the inside of
the loin with it where the bones were removed :;
roll it up tight, skewer the flap and tie Irvine
around it to keep it firmly together; put the
ontside skin over it till nearly roasted, and
then remove it, that the mutton may brown
Serve with nice gravy.
To BrOil Cold Roast Beef-Cut slices about
quarter of an inch thick from the undone part
of the meat; salt and pepper it, and place over
the gridirOn and heat very quickly turn it
over four times in as many minutes, and serve
up on hot dish in melted butter it must be
put to broil when the dinner bell rings, and
served the moment it is to be eaten; it will
then he found to be very nice.
To Make Gypsy Pie.-Cut shreds of any kind
of cold meat and put them in the bottom of
buttered pudding dish; cover with finely
chopped onion and n light seasoning of salt and
pepper; above this put very thick layer of
quartered apples, sugar and lemon; then a thin
layer of meat and onion; fill up with apple,
sugar, and lemon; cover with puff paste, and
bake till brown in a slow oven. Very little
onion should be used.
To Make Rye Bread-Take two CUPS of
Indian meal; make in thick batter with
scalding water; when cool add a small cup of
white bread sponge a little sugar and salt, and
a teaspoonful of soda, dissolved Stir in as
much rye as possible with a spoon; let it rise
until it is very light; then work in with your
hand rs much rye as you can, but do not knead
it, as that will make it hard; put it in buttered
bread tins and let it rise for about fifteen min
utes; then bake for an hour and a half, cooling
the oven gradually for the last twenty min
utes.