Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-11-02
HOME TOPICS.
notes Oh Ilousch old Decoration.

notes Oh IIousch old Decoration.
A new fancy in the crazy quilt liuc is
TO have i'll the exact centre Of the quilt II
block Of plain satin with the initials, in
monogram or othcrN ise, Of the owner of
the quilt. Another new departure is to
have each block the embodiment Of an
idea, or at least to have each block de-
velop method in madness. For example,
let one have Kcnsington work in outline
patterns only, another noodlework of dif-
fcrcnt kiud, or applique, or painting. The
foundation of these blocks must necessa-
rilv be of plain colors IN silk, satin or
velvet.
4 piece of birch bark, rolled up to
form n cylinder and fastened firmly to
the WALL makes pretty ornament when
filled with grasses, pressed ferns, dried
golden rod and trailing vines of blackber-
ry or climbing ferns. Pictures are pret-
ty when their cards are concealed by the
feathery tufts or seeds Of tho clematis
mingled with blackberry vines and the
fern commonly called "Christmas fern, u
which is an evergreen and kuoN to bo-
tanists rs Aspidium Acrostichoides.
Speaking Of wall pockets, there never was
anything proitier than the pasteboarl
shapes covered with cones of pines and
hcmlock and acorns.
\ very tasteful table scarf is of dark
olive felt with n band of crimson plush
across one end, with fringe below it, and
spray of flowers embroidered on it on
the other end Mt equal distances apart put
squares of the plush, and between the
squares put small clusters of flowers in
kcnsington stitch. Arrange it so that
there will three squares Of plush and two
clusters Of flowers.
Lace or muslin drapery for the windows
add so much attraction TO n room that il
pays to have them if one can afford it,
and very pretty curtains are now compar-
ntively Inexpensive. The scrim with
strips of drawn work nre very durable,
and if trimed on the edge with suitable
lace an excellent effect is produced.
Ferns are always 10 be had in thcii
season, which is fortunately long one
: and these graceful children of nature
are beautiful addition to almost any ar
5 ranSemont of growing things. The bcs
: way to preserve them ia to lay them care
fully, when perfectly dry, between shect'
, of newspaper, having every point straight
and changing them to fresh sheets ever,
other day. When well preserved, the,
are very durable, and unless exposed to
/ strong light, they will often last into TIN
L second season. Autumn leaves shoul,
: he treated in the same way; and by col
| lccting few which nre unquestionabl,
I bright end handsome, rather than grca
> mass of inferior ones, look of over deco
: ration with common materials VII b.
: avoided aud the choice specimens vii
| not weary the eye with monotony.
e dainty li.tla bunch Of leaves and grasse
: IS very pretty over the corner of n pictur
frame.
Timely suggestions.
i Vegetables are becoming scarce, an
I houstEccpcrs will soon have to fall bacl
! upon cauued goods. Very few poopl
are aware how tastily cabbage can b.
= cooked in such n way that it will tast,
, like caulillowcr, and only an experience,
y palate can detect the difference. Cut til
cabbage into very fine Slices CAREFUL,
Il taking ont the coarscr veins, and put in
: tin saucepan over slow fire, with cnoug
i milk TO cover it entirely Let it simme
S very slowly for two hours, and befor
scry ing CRATE some nutmeg over it an
c add a good-sized lump of butter. b,
u cooking it in this way all the coarscnes
of the vegetable is eliminated. German
cut cabbage up in this way, and afte
Z first softeniug it by melting lump @
dripping in the pot stew it very gently il
water, adding little vinegar and fey
cloves before serving.
h The way in which dish is garnishe
! adds very much to its attraction. Ther
# are various ways of doing 1t, one of whic
8 is a little new to us. Boil some eggs har
n and cut them into slices dip each one i
u Il beaten egg and fine cracker or brea
. crumbs, and fry in hot lard until of yer
+ nice brown. A little chopped parsley ca
4. be al led to the bread crumbs. Slices {
r lemon always make good garnish, but
n great deal depends upon the way in whic
they are cut. Each round should be Gu
Is in four quarters at angles the angle
IS much prettier than the round and gOc
l. further, too. Alternate slices OF lcmo
v and of hard egg look very well. Salad
i of all kinds are very much improved b
l. the addition Of garrish, hard eggs, lemo
Il trianglcs, aud bccts cut into the sam
Il shape being all desirable. For salat
: with mayonnaisc dressing, little piles {
IS capers interspersed are an improvement,
o There is 10 more delicate broth for
d family dinner than well made barle
BROTH The finer quality of barley shoul
= be selected, and leg of lamb or hall
q quarter will make it more satisfactoril
l. than large mutton. Place the lamb in
D soup-kettlo with n sufficient quantity {
il water to cover it entirely, and II large cul
10 full Of the barley, and let it boil slowl
W for two hours. If the lamb is cooke
re sufficiently at the end of one hour, tai,
d it ont and let the barley boil steadily fc
III the romaindc. of tine time. Wnen it
W nearly cooked put the lamb in again, nd
le seas as)ning, and then the dinner is ready
lg place the lamb upon n hot dish, mix
tablespoonful Of flour smoothly with w
,h ter and add it TO the soup, give 1t bo
al up, and serve very hot. Make some pc
Of fcctly white capCr sauce to pour over IL
G. lamb, and it will be found extremely nic
It, while the broth is most appetizing.
II; seasonable Recipes.
IL Cranberry pudding is made by pouril
n boiling water on Il pint OF dried brei
h crumbs; melt IL tablespoonful OF butt
le and stir in. When the bread is suttenC
IL add two eggs, beat thoroughly with Il
l., bread. Then put in pint of the steve
y fruit and sweeteu to your taste. Bake
n n hot oven for half an hour. Fresh fru
Ira L,' may be used in place of the cranbcrrie
ne 'os Slices of peaches put in layers make d
h. licious variation.
A dish much liked cold for tea is ma,
Tul of two pounds Of round stake and half
od pound of salt pork chopped very fin
*. mixed together thoroughly, salted al
oy peppcred and baked. When cold cut
re in thin slices ii any is left it may
of used for breakfast, by dipping it in egg
l., 1 ot|a, on1 frvino n brown When pI