The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-13
DOMESTIC.

With increasing taVOr. They are 80
very handsome in appearance, ore so
light and 80 easily moved from ono side
of the room to the other, and, above all,'
they are 80 free from all impurities, as
no dust collects upon them, that proba
bly, in time they will entirely supersede
those of wood. It has taken time to
provo that they do not lead to increase
Of work in the need of constant polish,
but wash has recently been invented
which renders the metal lmpervious to
the influence of moisture, and so does
away with the principal objection t.
their universal adoption. 1t is not nee
essary to speak Of the marvels of decor
alton and carving which are introduced
into the modern bedstead by the fash
ionable decorator. Unlimited command
of money can secure any amount Of it,
but it is not altogether to be deplored
| that very few persons after all are in
this blisstul position. Beds, like other
matters, are often the better for being
simple, and the housekeeper who sighs
with envy for for the ebony bedstead
inlaid with ivory or silver may be COM
forted with the reflection that hand
some brass bedstead, which fultills the
intention of its construction, is more ap-
propriate in homes where dollars are not
counted by thousands than the magnifi.
cence OF carving and silver would be.
SHAWL STRAPS. pertty fancy
shawl straps are thus describcd; Take
two strips Of French canvas thirty y-eight
inches loug aud thirty eight inches
wide; embroider them with bright col
ored Berlin wool, SOW thorn down OH
two strips of leather of corresponding
length anu width, line with silk, nnd
finish the edges MI around with crotch
cred border. For, tho handle, take one
strip OF canvas twenty-five inches long
aud three inches wide. Embroider, etc.,
to correspond with tho strap. Sew the
ends Of tho handle over tho straps 30 it
(the hnndle) can be slipped backward
or forward, Have the ends Of straps
furnished with silver clasps. In last
ening around the shawl have The straps
close enough together to make tho hail.
ole bow-shaped. A less expensive and
very pretty strap can be made Of strips
of stout brown Holland, embroidered or
braided, incd, and tho edges bound
with worstcd braid, the ends furnished
with steel clasps, or buckles mud cyelct
holes
| HERE is q recipe for .shard-times
pudding: Half II pint Of molasscs, half
pint of water, two teaspoonfuls OF So
da md ono teaspoonful of salt, Thick
Oh with flour enough TO make q batter
about like that for CUP cake. Put
this in pudding-bag, or pudding
boiler; allow room to rise. 1t would he
safe to have tho pudding-bag about half
full Of the batter. Let this boil steudi-
ly for three hours. Sauce to servo with
it is made thus: Mix two teaspoonfuls
Of either white or brown sugar with 81
lump of butter the siZo OF buttornut;
IL little salt and one large spoonful OF
flour should be mixed with the buttor
and sugar. When free from Jumps pour
boiling water slowly over it, stirring all
tho time. Lot 1T boil up once or twice
to mako 1T OF the desired thickness.
SALMON croquetts nro asked for, so
tho reoipo IL repeated:--Ono pound can
of salmon chopped tino, and add to 1t
one teaspoontul of salt, ono tablespoon
frll OF chopped parsley, piece of half
lemon and dust OF cayenne. MIX
thoroughly. Put II cup of cream Oh to
boil. Rub ono tablespoonful OF butter
and two tnblespoonfuls of flour togcth-
or till smooth, and stir thom into the
boiling cream. Stir and cook two mill
'ltes. Stir it into tho salmon; mix woll,
turn out on dish to cool. Form into
croquettc shapes with wincglass, roll
in beaten egg and bread crumbs, and
Try i'll ollve butter; drain pioce of
brown paper until not particle of fat
adhercs. Serve on napkin with par
sley garnish.
Now THAT sausage time is here, tho
French receipt for baked mushrooms
can be tried. The mushrooms must bo
nicely prepared, and part Of their gilIs
scraped away so rs to make them some
what hollow; this mushroom material
ls mixed either with some sausage mont
or with cOncoction of minced tongue
or ham, and few bread crumbs and
butter. Each mushroom is filled with
this stutfiug and gently cooked in tho
oven i'll n covered dish with II little piece
OF butter. Whilst cooking, small clr-
clcs of toast. well buttered, are prepared,
and mushroom neatly placed on each.
They are served on hot dish and are
excellent.
SCoTCH cakes arc economical so far
rs eggs are concerned, and, If made
with care, will melt III tho mouths of
children. TO ono pound of flour allow
half pound Of butter and a quarter of
IL pound of sugar; let tho butter stand
III bnsin near tho fro to soften, but
not melt; when soft, rub it and tho flour
together; then kncad III the sugar.
Roll out i'll sheet half al lnch thick;
cut out cakes about two inches square;
bake until they are light brown. Put
them away in stone jar, and they will |
i'll day or two gather moisture enough
to DO soft.
COLD SIAw. -Boat the yolks of four
eggs to n very light cream, then stir
gradually into them five tablespoonfuls
of cider vinegar. Add two or three ta-
blespooniuls of sugar, and stir the mix
ture over the fire until it begins to
thickcn like boiled oustard; then re-
moYe and add n teaspoonful OF butter
and nearly toaspoonful of anohovy
mustard. Set tho sauce upon ico to be.
come cold. ahd pour it over tho sliced
cabbage just before serving. Celery is
often mixed with the cabbage Tor this
salad,
New WAY OF SERVING OArMEAL.-
Take a desscr-spooniul of oatmeal,
pluco it, in tho morning, IN n tumbler,
and fill up with now milk. Lot 1t stand |
all day, and take 1t for supper or for n |
uight-cap. The grains will havo been |