The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-01
DOMESTIC.

or colored floss elk in imitation Of that
made by natives Of India. 1t cannot be
subjected to much wear and tear, but
it is excellent for brackets, or small
hangings, and for evening dress trim.
mipgs. It is very easy to make. Trace
out an Oriental design upon ping paper
muslin and work the outlines in ordiuary
satin stitch, then tack white or black
net on to the paper muslin and cover
the pattern over with series of long
satin stitches worked in floss silk. If
cream-white floss is used it has more
Oriental look than where colors are in.
troduced. N..'
DELICIOUS jelly can be made of older.
To one pint of clear, sweet older allow
one pint Of cold water, two pou4ds Of
sugar, one package Of geiatine, one large
pint of boiling water. Soak the gela-
tine until it is entirely dissolved in the
cold water: then add to this the sugar,
q spoonful of cinnamon, the juice of two
lemons, the grated rnd OF two, then
the gelatine. Add the cider last; then
put all in o thick flannel bug and let it
drain. DO not squeeze it at all. Put
it in bowls or glasses and set it away to
cool. Sherry or Madeira wine may be
substituted for tho cider.
APRONS made of brown linen of the
proper width 80 that the selvage needs
no hemmlng ut the sides, may be made
very pretty by fringing out the bottom
to tho depth of two inches; overcast the
about two inches above that draw out
threads for al inch and half, and then
Iun blue OF scarlet ribbon through the
threads that are left, making blocks OF
the rlbbon and thread alternately.
Above and below this row OF feather
stitching is added, aud row on the
band and sides also; the pocket trimmed
to match is put Oh at the right side.
AN excellent soup is made by boiling
q small beef soup. bone for two hours,
adding while there is time for them to
cook tender, three onions, two carrots,
two small round turnips, n little cabbage
and elery; chop these all very fine; q
little cream is AN agreeable addition to
this soup. Many cooks serve this with
tho vegetables and rolled crackers;
others strain the soup nnd thicken
slightly with q little corn-stnrch or -four
stirred in the cream or milk. 1t is simp-
ly matter OF taste.
CANNED PUMPKIN.-Pare, remove the
} seeds, cut III small pieces and steam un-
til tender. Dram in colander until
free from Juice, then press in jars and
place over the fire in cold water. Boil
II slowly one and n half hours, then take
from the tiro and seal as you do any
other KIND of fluit. Pumpkin preserved
in this way iii the full will make excel
lent pies any time during the following
summer.
MAPLE waInuts are made thus: Beat
: the white OF one egg to stiff iroth. stir
in enough powdered sugar to make it
, like hard frosting, dip the walnut meats
/ (Which you have taken care to remove
from the shells without breakins) in a
syrup made by boiling for two or three
) minutes two tabIcspoonfuis of maple
, sugar i'll one Of water, or in this propor-
3 ton. Press some OF the hard frosting
between the two halves of the walnut
5 and let it harden. Dates may he pre-.
pared III this way, and butternuts and
English walnuts also.
PoReEs and founders, thouoh not
costing nearly 50 much as many other
, varieties OF pan fish, can be cooked 80
3 that they will satisfy tho appetite not
, only, but will be- eaten with relish.
. Clean and wash them, let them drain,
, scatter salt over them, have hot fat in a
trylng-pal-andt this fat may consist of
, eet.drlpping, or butter and lard mixed
9 rub the fish with flour, and put i'll the
8 not lat; Try until they arc delicate
brown, turning them often enough to
be sure they arc done.
RAISED figures, covered with colored
cotton or cashmere. are popularity OF
genuine Japan se embroidery, and they
D., have All extremely curlons effect. A
whole screen may be covered with these
! ruised figures, anl one of tho strangest
: things about them is that the halr, eve.
bfows ana mu'lstache or beard will be
worked III human hair, and each gar.
melt OF implement in use will be seDar-
alto from the figure. This work has
never been successfully imi! ated.
Q A BOWL of good pea-soup is as satisfy
= ing us u hearty Clnner Oh q cold day.
; 10 nuke gallon OF it, wash Il pint III
peas and soak them over night: then
boil III five pints If water, gontly sim
nering three hours or so, until thor
ough y soft. With u potato -masher rub
the soup through colander or wire
Sieve. A pound OF beef or ham bone
may be be boiled with tho peas. lhe
soup may be seasoned in various WAYS
With onions, cloves, peppers, etc.
LYoNNAIsE potatoes arc an especially
good Dish tor supper with cviu meat.
Put largo lump OF butter in q sauce
pun, and let 1t melt; then add ono small
; onion, chopped fine or sliced very thin:
, when it is Drowned nicely, but not
scorched, put III slices of cold boiled
: potatoes, salt and pepper well, let the
, potatoes cook until they are also well
Drowned; serve while hot. A little
parsley, chopped fine, may be added.
ii you like tho flavor.
DARNED netting is coming into favor
again. 1t is very effective for half VIM
dow curtains on shades. 10 work it q
foundation Of square meshes must be
netted, which can bo slightly sturched
i'll lrunie, and upon this foundation a
design is worked by durling in anG out
OF the meshcs. filling some entirely ind
Others only partially. TO initiate old
Italian lace two or three different stitch
es can DO introduced.
TO make elderberry wine, allow two
gallons OF boiling water to three gallons
| Il nj n 4 i,n hnr