Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-04-06

in cold water over night and heat gradu-
ally in the morning until dissolved. Mix
eight pounds of whiting with hot water,
add the dissolved glue and stir together,
adding warm water until about the CON
sistency of thick cream. Use calcimine
brush, and finish as you 60 along. If
skim milk is used instead of water, the
glue may be omitted.
A handsome lambrequin for corner
bracket of ebony is made of dark blue
satin, with band of plush or velvet
across the bottom. The satin should be
fringed out to form the finish !; on the
satin paint or embroider some stalks Of
golden rod, with n butterfly huttering
over them. Another pretty way to fix a
bracket is to have simply band of
fringod out crimson satin tackled to it,
with delicate vine painted in oil or wa
ter-colors on it.
One low seat in the form of an otto
man is desirable in living apartments, and
a chamber is hardly complete without
one. A chair with an affection of the
spine can be easily metamorphosed into
a stand ready for the upholstery. Cover
the top with woolcn goods in color that
will harmonize with other furnishings.
Two puiis Of the same material head a
box-plaiting lined with crinolinc, and
nearly reach the floor A pretty tidy to
cap the whole can he wrought out Of vel
veteen and cretonne, with finish Of cord
and tasses.
A hanging pillow for either chair or
| sofa may be made a rich ornament. Tick
| ing will be in requisition cut two pieces
about sixteen inches long and seven inch
es deep in the center, tapering to less
than three at the sides, sew together, and
fill with curled hair. Embroidered satin,
or silk serge oyerlaid with silk net, is an
elegant outside ; mosaic silk patchwork
or worsted i'll tricot is also very pretty.
Sew tasseled fringe across the bottom,
and finish the sides and top with moss
fringe. The heavy silk cord by which to
suspend the pillow passes through eye
let's wrought near the ends.
4 simple but very handsome scarf for
a small table is made by taking three
strips of broad ribbon, have the centre
strip of Il contrasting color ; for instance,
il the two outer pieces are of the ombrt
or shaded ribbons so much in use yeai
or two ago, let the centre be of cardinal
turn the ends back to make them pointed
an i put tassel on each point ; baste the
ribbon to q lining of silesia, old silk, ol
even Of canton flannel, and where the
edges join work fancy stitches. \ great
variety of scarfs could be made in thi.
form and be ornamented by putting
sprays of flowers i'll embroidery or paint
ing on each point, or IA vine or scroll coulo
be worked with good effect on the centr,
stripe.
A very handsome lambrequin for {
bracket is made III five points. The
points should be about five inches wild,
at the top, and from seven to nine il
length. A pretty arrangement III color ii
to have the centre point of dark maroon
or crimson plush ; then have the point!
at each side of drab or French gray satin
and the outer ones of very dark greer
plush. Line the points with dark marool
Canton flannel the double-faced is best
as it will give body to the plush ami sat
in. Where the points join work fame,
stitches in various colored silks, and oil
each satin point paint spray of flowers
lovely design is of laurel blossom
| and buds, for one, and on the other
moss rosebud and leaves, or spray o
lobelia with its delicate blue flowers
The points are finished with silk balls o
tassels the top may be simply turne,
under and be tackled to the shelf, or hav
an embroidered band to cover the edge
These points are pretty us finish 10
one end of Il table scarf. The other en-
may have plain band of plush or satin
MisceIiameou. Recipes.
Fried oysters make delicious garnis
, for baked fish they should be fried pei
, fectly brown OH both sides, and be III
, ranged around the fish on the platter.
The flavor of bean soup is improved
. few thin slices of ham are boiled wit
! the beans in beef stock. They may b
removed before serving the soup.
Arrow root is recommended as til
thickening for custarLs and sauces of n
kinds, both for puddings and for meat
: 1t is preferred to corn starch by man,
on account Of the flavor.
\ hit OF economy is to save the peel ,
> oranges dr. it and CRATE 1t for iinvorin
: mince pies and orange cakes, and custni
also. Ii it is dried perfectly, and kept
II dry closet, there is no danger of its b
Il coming musty.
1 Lemon Jelly, to spread between laye
4 Of cake or on tie top of sago or GUSTAV
V pudding, is made by grating the rind
two lemons and squeezing ont the juice
II II add a hcapmg cup of sugar, Tablespoon
n ful of butter. Stir these together, al
II ! then add three eggs beaten very light
/ set the basin ur little pail i'll which yt
have this III another of boiling water
n stir it constantly until it thickens. VIII,
d it is cold IT is ready for use.
l. An excellent soup can he made by Ia
II ing one can of corn and boiling the co
l. in one quart of milk aud water i'll equ
proportion season with salt, peppc
g and butter After il has boiled for abo
ia ten minutes stir in it three well-beat,
l. eggs. Serve hot, with little roll,
1t cracker, added just before sending to Il
III table.
\ dish OF oysters prepared in this wi
1t is very nice for tea. Toast some slices
IT bread until they are well Drowned I
10 both sides. Butter them on both side
ii Put the slices around the sides of II pu
lg ding dish. Then put layer of oyster
well seasoned with butter. pepper, NJ
al salt, in the bottom, and cover 1t wi
A bread crumbs, aud So on until the dish
4 full. Pour over all n coffee cupful of h
er water, or enough to moisten the bre
ks and toast. Bake for three quarters Of
hour i'll II hot oven.
ed Raisin pie, which is preferred by ma
n people to grape pie, is made of one C
ck Of crackers, rolled very fine, one cup
N, cold water, the juice and rind of one lie
nt on, one cup of raislns, stoned and che
ped very fine, and one heaping teacupI
., OF sugar. Beat these thoroughly togeth
a. and add one egg the last thing. Bl
vi vi with thin upper and under crust l.
ht' the top crust with the white of m egg
81 with little milk with sugar dissolved
~, it bake in moderate oven, but bro
''' the pie by setting it on the shelf in
oven.