Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-11-30
HON T. TOPICS.


Some Household Economics.
very chear and pretty winter dress
for young lady can be made out of the
thick, coarse gray woollen goods, which
comes at IS and 20 cents yard. Twelve
yards will make n suit, including jacket.
Put plating, five inches deep, about
the edge, then four tucks, and over this
drap an apron front over-dress. Make
the bodice tight-ftting and short, and cut
the bottom in little square scollops Have
the jacket in the Jersey shape and line it
with thickness of cotton batting and
gray silesia. Border the sleeves, neck
and bottom with gray squirrel fur a so
cents yard, three yards costing 81 80.
Make little round hat out of scraps Of
the material, and border with the fur,
and make muff in the same way, lining
it with silesia or piece of the material.
The cost of this iaunty, warm and fash
ionable costume will not be more than
SO. so and will look as though it cost 500.
A costume very similar can be made out
of fine flannel
A perfect fit is the most important re-
quisite of dress nowadays. Those who
make their own dresses should have a
good dressmaker cut and fit them lin
ing exact. This they can save and cut all
dresses from, thus securing q perfect
ft
Old calico dresses that are fit for moth
ing else should be washed, starched and
:roned, and usedfor lining. Lining, etc,
always counts considerable in tine mate
rial for a dress.
If you have an old coat of your hus-
bands, of good cloth, a very pretty Jersey
jacket may be manufactured out Of it,
for growing daughter, or perhaps your
self. Rip apart carefully, wash, sponge
and iron on the wrong side. The under
part of the sleeves may be neatly patch
ed.
A girl who cannot afford an expensive
evening dress. but wants pretty one,
may make one costing only S3 Six yards
of white crinoline, which comes from
eight to ten cents per yard, will make q
plain dress without an overskirt. Then
take 81 and buy twenty yards of soft,
pretty Oriental lace, which comes at
twenty cents per yard, four or five inches
deep. Flounce the skirt to the waist and
cover the waist, which could be cut
square, with puffs Of lace, leaving plain
piece to fill in the neck Make the sleeves
entirely of the lace, by sewing perpend-
cularly together, and finish 10y q ruf,ie,
Take the forty cents left and buy two
Yards of white Ottoman ribbon for belt
and bow at the sde. This dress will look
charming on young girl.
A cheap and jaunty winter hat for every
day wear may be made out of q summer
straw hat. Buy half yard of nonpareil
velvetesn and cover the hat, then pur-
chase two or three wings of the same
| fn isr,t tsn nd
place on the side.
IL You have an old black silk and q
black cashmere, q serviceable dress may
be made by combining the two. Have
the skirt of silk and the over-dress and
waist of the cashmere trimmed with the
silk.
seasonable Recipes.
A well-beaten egg is great addition to
n dried-apple pie, giving lightness and o
good flavor also.
A good way to cook potatoes for break.
ters, drop them into hot lard, and fry till
brown, the same as doughnuts.
If the dish in which escaloped oysters
and similar preparations are baked is well
buttered, it will be saying of time and
money, for the oysters and crumbs will
not stick to the dish
A delicious dish for tea orlunchii lis made
thus: On very fine wire gridiron (or
one made of wire net used for screens),
place some slices of salt pork, cut as thin
as possible, on each slice lay a good sizet
oyster. or two small ones broil, ant
serve hot Coffee, crisp toast, with chop
ped cabbage makes an almost idea
lunch.
Grandmothers minute pudding, which
all the family liked and / alone hated
was made i'll this way Let some swee
milk come to boil, then stir in tloul
which YOU have sifted this must bt
done very briskly or it will be lumpy
Stir every moment until the pudding il
about like mush Serve while hot, witt
sugar and cream flavor the cream witt
nutmeg or vanilla.
Escaloped eggs make q nice dish fol
, supper. Bread or cracker crumbs may
, be used. They should be wet with milk
, or with water in which you put some
melted butter Then put layer of til.
/ crumbs, and then of cold boiled eggs
, seasoning with pepper and salt. Then
put in layer of chopped meat-this ma,
be of cold chicken, boiled ham, or ever
i of beef, if tender and chopped tine--ant
i 80 on in alternating LAYERS until the disl
is full. Have layer Of the crumbs OF
: top, with little Jumps of butter scattered
i over it, Bake until thoroughly cooke,
through For medium-sized pudding
/, dish an hour is none too long.
n A wholesome and excellent pudding il
t made of oatmeal Mix the oatmeal will
It little cold water then stir it in boilin!
1 milk, in the proportion OF three table
r spoonfuls of oatmeal to one quart of milk
Y flavor, and let it cool i'll bowls or moulds
a which you have first wet with cold wpter
n Make sauce to eat with this of cream
n and sugar, or jelly sauce made thus
it To half pint OF boiling water allow al
a ounce of sugar and two heaping table
i spoonfuls of jelly teaspoonful OF flour
l. cornstarch, or sago should be dissolved il
g a little cold water and stirred in. lie
J., this come tc II boil, and it is ready for tn
/, table.
s. Notes on Household Decoration.