Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-08-24
HOME TOPICS.
Notes on Househ old Decoration.

looking-g glass with frame of brown wood
can be wonderfully improved. Buy some
pale yellow tarleton of sufficient length
to allow it to be fastened to the top Of
the mirror, and then to hang at each side
of it in graceful folds ; cross the ends at
the bottom, and fastcn with loose knot.
As it is quito the thing to suspend fan
sy cards. for decoration, it is desirable of
having various ways Of arranging them.
Perhaps this pleasing one has not sug-
gested itself. Have board cut the de-
sired shape, beveled ON the edge. Cover
cumstances determine. Attach it to the
wall with brnss hooks on which to sus-
pend the wall ornaments.
A handsome cover for grand piano is
in plush, velvet and silk the center, be-
ing of dark plush, has deep bordering
of olive velvet, triangular pieces of rich
colored silks being placed at intervals
where the bordering is sewed on. Upon
each separate triangle a design is worked
in raised embroidery, while lin the center
q handsome pattern is fashioned in very
elaborate ribbon-work.
Plush cushions look beautiful with n
spray of silk flowers appliqued on. These
silk embroidered flowers can be bought
now in any length or width. and are ex-
ceedingly decorative. Applique designs,
either of French embroidery or cut from
rich Eastern fabrics, are very much used
for..decorating chair backs and seats, and
are frequently sewed on the groundwork
with gold or silver thread, which produces
satisfying result
L.. r.,
made Of contrasting shades of velvet, sa-
tin, or cashmere. Take two square of
the material, the size you wish your cush
ion to be; cardinal and pale blue, or
black and old gold are suitable colors.
Cut each square into two parts diagonal
ly sew together a half Of each color !;
embroiJer design over the seam or not,
as you please sew the squares together,
and finish with heavy cord to match the
material place heavy tassel at each
corner and it is finished.
Umbrellas are quite i'll the way in
pleasant weather, and are particularly
bothersome when party is on sight
seeing tour. A case for their reception
will be found useful. Gray linen duck,
thirty-two inches long and twenty-nine
inches wide, is required for its manufac-
ture. Fold the linen to half its width,
and slope it on the open side to about
eighteen inches at the bottom. Slant the
top and bottom slightly, and bind with
cream braid. Mark off the linen into
four equal parts lengthwise, and stitch in
brown embroidery silk. Sew brown silk
ribbons to the outside, four inches from
the extremities, for tying.
f. Il l,;, ,1, u,
rest al easel, or some such light article
which will not conceal the mat, are made
of one block of satin, with n figure en-
broidered or painted on it have small
block at each corner OF a different color
ed satin or velvet, and slips at the sides,
thus making n border put three tiny
tassels at ench corner, at n suitable dis.
tance apart. Line the mat SO that it will
lie smoothly in its place.
Very pretty covers for small tables may
be made of various dark rich shades OF
double-faced Canton flannel. A hand
some and effective one is thus described
A yard square of olive green Canton tian-
mel was buttonholed all round the edge
with gold.colored silk, the stitches being
taken some little distance from each 9TH
er. A band of garnet flannel, three inch.
es wide, was placed at a distance of four
inches from the edge of the cover. This
band, or border, before it was placed on
the olive green flannel was first embroid'
cred at intervals, little fans and butter.
flies alternating with each other. Each
fan was about the size of silver dollar
It's outlines only were embroidered IL
stemstitch with gold-colored silk, the han
dies being worked also i'll the same color
The butterflies were in various colors
the upper and lower being usually O
some bright contrasting colors, with gole
spots. This border was fastened will
feather stitching on the table-cover, and
| in each corner were embroidered groupl
of wild flowers in crewels. Beautiful dc
signs of this kind can be bought ready
mounted, and only require to be scanned
A table-cloth of garnet flannel, with
band of old gold, would look handsome
with group of daisies at each corner.
scasenabie Recipes
Pineapple pudding is excellent. But
ter pudding dish, and line the bottom
and sides with slices of stale sponge cake
pare and slice thin large pineapple
leaving out the core place i'll the dis
first layer of pineapple, then OF cake
until all is used up; pour in teacupfu
of water, lay slices of cake which hav
been dipped in cold water on top, cove
the whole with buttered paper, and bali
slowly for two hours. Grated plneappl
is equally good.
Every kind of vegetable intended to !
eaten whole should, when put to boil, |
Y placed at once i'll boiling water, and nev'
in tepid or cold. But, in the making
-, soup or where puree or pulp is desire,
\ the vegetable should on the contrary
!. put on in cold water and allowed to con
: gently to n boil. The reason for this !
Il that where boiling is commenced from Il
d moment the vegetable is immersed in W
Z ter, the albumen of the vegetable is pa
tally coagulated near the surface NJ
e serves to retain the virtues of the veget
g BILE while, as in making soup, when IL
l. heating is gradual the albumen is slow
le dissolved and actually mixes with the "
ter, 80 adding greatly to the nouashil
.s properties of the soup.
~ 'e The simplest dishes are often the woi
# cooked. This Is especially true of ric
10 which comparatively few cooks know ht
" to manage. Perhaps it is owing to u
a. fact that it is not specially popular ar
., Gle Of diet in this country but in G,
p many, where it is much used, scienti
te men have been investigating its prop
In ties, and the result is that they assert
to to be the next to meat itself in giving t
be smallest excessive exertion to the Dig
nj NJ tive organs, and the greatest degree
81 nourishment. Rice possesses four tin
~ ~ the nutritive properties of the potato,
" on cording to the latest authorities, and
~ ~ properly cooked, is an invaluable artic
hv In India, where it is served in the gre
Nj NJ, est perfection, each grain is well swell
he and separate, and this is accomplished
,ar throwing it into boiling water and ke'
he ing it boiling hard until all the moist'
ny has evaporated, and then draining it il
on colander at the side of the fire. An
lc- cellent way to make rice pudding is
Id boil the rce first for seven minutes