The National tribune. [volume] (Washington, D.C.) 1877-1917, 1883-02-08
OUR LITTLE ONES.
Little MiShdp.
Little NIishan

Little NIishap
On grandmotherS lap
Is telling a wonderful
Story
About an old dame
Of - Mother Goose " fame
Known sometimes as
"Old Mother Morey."
"She killed a fat calf,
Now gam ma that's half"
:" Yes, child, and where did she throw it,"
Why over the WALL
YES, dear, and that's all
90 gam how came you to know IT,"
FASHION NOTES.
Overskirts with pointed apron-fronts are
again seen.
1t is predicted that velveteens will be much
worn during the coming season.
Circulars-a convenient and becoming style
of mantle-promise to continue in fashion.
The new tweeds are fine. If the coIors are
well managed, the large checks are the best.
Handsome boots to be worn with dinner or
reception dresses are of black satin with small
jetted buttons.
Dressy slippers to DE worn with black silk
stockings are of plain black satin with hand
some square jet buckles.
Novelties in dress buttons are odd designs in
carved wood, bronze, jet or silver, representing
grotesque heads Of animals.
There is new pale green, welcomed by
blondes who are tired of pale blue and white.
Dark red roses are worn with it, and black
shoes over silk hose to match.
1t is no longer demanded that bridesmaids
wear white. All shades are now used. At a
recent wedding two little girls in "Geenaway"
costumes headed the church procession.
Home-dresses are now made III simple Prin-
cess style. These are made from any class of
goods. soft, heavy or thin, and sometimes have
Tod \, hap HS Of
trasting materials.
Coats and polOnaises are chief among the
spring fashions. The Newcastle" coat and
the "Grattean' poIonaise are favorites. The
former is good design for tourist coat, made
in wool with narrow striped bordering, over a
short walking skirt; the latter is used for dot
ted foulardS, Cambrics, chintzes and Powered
satines.
In gloves there are various styles in cloth, in
kid, i'll undressed kid, in beaver, in dOgSkin
and in cashmere. In kid, there is nothing
newer than the long undressed Sarah Bern
hardt styles, in different shades of tan-color
The long cashmere gloves are convenient
and seryiceable novelty, and are better fitting
than cloth gloves.
The Newport scarf" is a handsome spring
novelty 1t is used for indoors or for the
promenade. 1t consists of SOFT all silk broCade
three yards long, and fringett upon both sides
and ends, solid coorS, such as bronze, ruby,
peacock blue, &c. AS a drapery, it may be used
as a sash, crossed diagonally, or wound about
the hips, in the Jersey" style. AS a scarf it
may be arranged as d tichu, with mantle ends.
OUR LETTER-BoX.
To the Editor NATIONAL TRIBUNE:
In The TRIBUNE OF January 18th, a lady asks
how to make New England brown bread In re-
ply to this, | send you the following recipe: Two
cupfuls of corn-meiil one of rye-meal, of sour
milk, one half cuptul of moiasSes one teaSpOonful
of oats for one-half cup of molasses, allow one
fourth teHspOoniul of soda also use enough soda
to sweeten the milk, Use hot water milk. The
mixture should be- about the consistency of stiff
batter. If the bread be too dry too moist, use
next time more less water. Bits of stale bread
cake soaked soft, and added to the mixture, are
improvement. Wheat flour may be substituted
for rye but is not good the latter, nor is it
used in the genuine brown-bread neither in this
Is yeast ever used instead of milk. l suppose
every lady knows that the original brown-bread
was baked all night i'll II brick oven coming out
warm for the Sunday breakfast But brick ovens
now, and hence the bread is usually
steamed Put a kettle on the back of the stove lin
order not TO Interfere with other cooking) and to
prevent the bread from burning, put iron ring,
Il small tin cup or anything that may be convent
ent into the bottom of the kettle. If the bread Is
i'll patty pan an inverted breakfast plate must be
placed the top. Let the plate be II little larger
than the pan, in order that the steam may drain
into the kettle. New England cooks have regu-
lar brown-bFcad dish, but Will suppose that
readers are not New Englanders but have one of
the smallest-siZed pals used for canning lard.
Into this put the batter, cover tightly, steam not
less than four hourS-siX Is better; then uncover
the pail and set 1t in the oven for thirty or forty