The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-01-30
DOMESTIC.


pearance of flowers, whether they are
in beads or in embroidery, is gained by
padding. Cotton wool is first sewn
very firmly upon the outlined design.
and then the beads are threaded in the
numbers necessary and laid over the
padding, always being placed in one di-
restion. Generally, in reproducing q
flower i'll beads the center will be a
pearl or cluster of smaller beads to rep
resent the raised center of the natural
flower. Drawn work is rapidly becom-
ing more and more fashionable. It is
trying to the eyes but so fascinating
that ambitious workers are always elab-
Grating designs in it. It consists of
drawing out the threads of fine linen
filling in the spaces thus obtained by
stitches OF every variety. Recently,
deco ration for towels and napkins has
taken this form : The threads are
drawn out ut regular intervals, and then
q design is worked III the interstice ia
coloreu threads, either III herring-bone,
button-hole or chain stitch, or by simply
overcasting. The most fascinating ba-
ny blankets are made now in fine Sax
Guy flannel, embroidered in raised des
Igns of flowers and birds. The angels
heads which were SO fashionable last
year arc scarcely seen they are re-
placed by a double bordering OF deli.
cately tinted blossoms, ole end being
folded over and worked in such q way
that it can be placed outside the cover
let. The latest style of all adds q mono
gram i'll the confer. Gold embroidery
can never be satisfactorily carried out
upon the material to be decorated. The
best and safest way IS to work the des-
ign upon linen or crash and then cut. it
out and applique it OH the surface upon
which it is required.
CLEANING CARPETS. In all orr own
experiments we have found nothing so
SAFE and serviceable us bran slightly
molstened, only very slightly, just suf1i-
clent to hold the particles together,
IN this case 1T Is not necessary to stop
and clean the broom every few minutes.
Sweeping the carpet after the bran has
been sprinkled over it not only cleans
the carpet and gathers all the dirt into
the bran. but keeps the broom clean ut
the same time, 1t too much dampen.d,
aside from injuring the carpet, it makes
the work harder, because tho bran be-
comes very heavy Ii very damp. The
bran should be slfted evenly over the
Hoor, and then the room swept ns usual.
The bran seours and cleanses the whole
fabric, very little dust is made while
sweeping with 1t, and scarcely any sat-
ties on furniture, pictures, ETC., after
the work is accomplished, because every
particle OF dirt, thread, bits Of paper, or
lint Is gathered up into the mass of bran
that Is being moved over the floor, and
SO thoroughly incorporated with it that
it will not be easily separated. Carpets
swept III this way retain very little dust
ns will be plainly demonstrated when
ever they are taken up to be shaken.
HEAD CHEESE. Glenn the legs nicely
and boil by themselves, 80 that WHOM
done there will be plenty OF the liquor,
Boil the upper head, minus ears. eyes
and nose, with considerable lean meat,
tendevlom IL best, and when done re-
move bones and skin from head and legs;
cho = the leah; salt and pepper to suit
taste; add the liquor the logs were boil
ed i'll, and last, but not least, a teacup-
ful of vinegar and teacnpful of catsup
to every gallon. When thoroughly cold
1t can he cut out in slices.
CREAM OYSTERS. Fifty shellcd oys
ters, one quart OF sweet cream, butter.
salt and pepper to taste. Put the cream
and oysters In separate kettles to heat.
the oysters in their own liquor, and let
them come to boil; when sufficiently
cooked, skim; take them out OF the liz.
uor and put them into some dish to keep
warm. Put the cream and liquor to-
gether. Season to taste and thicken
with powdered crackers. When thick,
STIR in the oysters.
APPLE M1NoE P1E.-Two pounds of
apples pared and chopped. tbree-fourths
pound OF beef suet, OF Of currants;
one-half raisins seeded chopped:
one-half sultana ruisin ,ne-quarter
cltron cnt III shreds, one tablespoonful
cinnamon, one teaspoonful cloves, one
OF mace, ono tablespoonful allspice, two
pounds OF brown sugar, half pint best
brandy, glass of VINE, two teuspoon-
fuls OF salt.
TOAST TO prepare toast suitable for
lnvallas, cut stale bread IN slices half
all inch thick, and tim OFT the crust:
then hold it tnr enough away from the
fire to dry it before browning IT; 1t
should be- of delicate brown color and
quite dry in the middle of the slice; in
this condition 1t is moro easily digested
than when made so quickly that the
moisture Of the bread remains in it.
GERMAN PUFFs. s.-Half pmt milk, five
eggs, two largo spoons OF forr, two
ounces butter; bake in small tins or c,lps:
fill them half full; they require a qnicls
oven; few minutes will bake them: to
be eaten as soon as they are out of tho
cups. Us they will ialI If allowed to
cool.
TO make good starch, mix with cold
water and add boiling water until 1t
thicliens; then add dcssertspoon of
sugar and email piece of butter. This
makes stiff and glossy finish, equal to
now.
DnEssrNa FOR POULTRY in a
pan small loaf of bakers bread, one
half cup of butter, the yolks OF four
eggs, pepper, sa!t, q little summer saw
ory and two onions sliced and fried
brown; pour over boiling water enough
to wet it thoroughly, then mix.
To make pastry fiaky mix 1T TWO or
three days before using and place In Il
very cold place. 1t can be kept week
or ten days with good result.
To clean copper tea. kettle, use turpen-
tine and fine brick dust, and rub hard
with flannel. and polish with leather
and dry brick dust.
10 destroy red ants, put pint of tar