Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1883-01-11
DOMESTIC.

1
pearance of flowers, whether they are
in beads or in embroidery, is gained 10y
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 a
flower in beads the center will be q
pearl or cluster of smaller beads TO rep
resent the Iaised center of the natural
flower. Drawn work is rapidly becom-
ing more and more fashionable. 1t is
trying to the eyes but so fascinating
that ambitious workers are always elab-
Grating designs in it. Ii consists Of
drawing out the threads of fine linen
filling In the spaces thus obtained by
stitches of every variety. Recently,
decoration for towels and napkins has
taken this form The threads are
drawn out at regular intervals, and then
design is worked Ill the inEerstice Ia
colored threads, either III herring bone,
button-hole or chain stitch, or by simply
overcasting. The most fascinating ba-
by 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 are scarcely seen !; they are re-
placed by double bordering of deli
cately tinted blossoms, one end being
folded over and worked in such way
that il can be placed outside the cover
let. The latest style of all adds a mono
gram In the center. 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 1t
out and applique it on the surface upon
which 1t Is required.
CLEANING CARPETS. all our own
experiments We have found nothing so
safe and serviceable as bran slightly
moistened, only very slightly, just suffi-
cient to hold the particles together,
In this case it 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 at
the same time, Ii too much dampened,
aside from injuring the carpet, it makes
the work harder, because the bran be-
comes very heavy Ii very damp. The
bran should be slfted evenly over the
floor, and then the room swept as usual,
The bran scours 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 in this way retain very little dust
as will be plainly demonstrated when
ever they are taken up to be shaken
HEAD CHEESE. Clean the legs nicely
and boil by themselves, so that when
done there will be plenty of the liquor.
Boil the upper head, minus ears, eyes
and nose, with considerable lean meat,
tenderloin is best, and when done re-
move bones and skin from head and legs;
chop the lean; salt and pepper to suit
taste; add the liquor the legs were boil
ed in, and last, but not least, :eacup-
full of vinegar and teacupful of catsup
to every gallon. When thoroughly cold
1t can be cut out in slices.
CREAM OYSTERS. s.-Fifty shelled 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 iq-
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,
str In the oysters.
APPLE MNCE PE,-Two pounds of
apples pared and chopped, tbree-fourths
pound OF beef suet, one of currants;
one-haIf raisins seeded and chopped;
one-half sultana raisins, one-quarter
citron cut in shreds, one tablespoonful
cinnamon, one teaspoonful cloves, one
of mace, one tablespoonful allspice, two
pounds Of brown sugar, half pint best
brandy, glass of wine, two teaspoon
fuls of salt.
TOAST TO prepare toast suitable for
invalids, cut stale bread In slices half
an inch thick, and trim off the crust;
then hold it far enough away from the
fire to dry it before browning 1t; it
should be of delicate brown color and
quite dry in the middle of the slice; in
this condition 1t is more easily digested
than when made so quickly that the
moisture of the bread remains in it.
GERMAN PUFFs. Half pint milk, five
eggs, two large spoons of -four, two
ounces butter; bake in small tins or cups;
fill them half full; they require quick
oven; a few minutes will bake them; to
be eaten as soon as they are out of the
cups, as they will fall II allowed to
cool.
To make good starch, mix with cold
water and add boiling water until 1t
thickens; then add a dessertspoon of
sugar and small piece of butter. This
makes a stiff and glossy finish, equal to
new.
DRESSING FOR P0ULTRY.-Place in q
pan a small loaf of bakers bread, one
half cup of butter, the yolks of four
eggs, pepper, salt, 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 a
very cold place. It can be kept a week
Or fen davS with good resulk