The Portland daily press., 1884-03-12
THE SMALL THINGS.

THE SMALL THINGS.
A nice way to vary the baskets made of
Seine Irvine is to crochet them in stripes like
tides, SO that ribbons may be run in. Ii you
wish an ornamental catchal for the guest
chamber take three round sticks, your broom
handles will come in just here, paint or gid
them, tie them together at the top with rib
bons, and hang the basket like gypsy kettle.
The shoulder cape will be popularity worn
during the early spring months. For young
ladies it will be often made of the same mate
rial as the dress and trimmed to correspond.
The shoulders will remain high and full, and
the pointed backs are likely to be more gener-
all worn than the rounded ones.
To make fancy mats or tidies cut the re-
| quired shape in coarse net; obtain paper pat
| tern of flower and leaves for Berlin work in
the old fashioned cross stitch, and a small
| piece of canvas, not too fine. Tack the can
| vas on to the net; work the pattern on in col
ored Florence embroidery silk, or, if you pre-
fer you may work it all in gold colored silk, in
| stead of having the silks of many colors.
| When all is finished, pull away the threads of
| canvas and leave the worked design on the
| net The work is easy and the effect is very
| lovely; edge the net with delicate lace or fine
| silk fringe. In place of net soft white or col
ored muslin. silk or satin may be used. This
work, which was formerly called Berlin work,
| is now known as Russian embroidery.
| The latest novelty in layer cake is called
"Dream CAKE" and will be welcomed by all
| lovers of good cake. For a basis use the rule
| given for snow cake in the "Gateau de Prin-
eesse Louise" Bake in three layers; and each
| layer should be about an inch and half thick
when baked. The two lower layers are FROST
| ed with confectioners' sugar and the white OF
| an egg; the frosting for the bottom layer is fla
| vored with vanilla, and the top layer is thick
/ ly covered with grated cocoanut, aud is deli
| cately favored with few drops of rose water.
This is gaining something of the popularity
that the angel cake has enjoyed for SO long a
| time.
| Another ornamental cake, which looks very
| pretty in the cake basket, is called "ribbon
cake" Cream together two cups of sugar and
! two-thirds OF cup of butter; beat separately
| the whites and yolks of three eggs, add the
| yolks to the cream butter and sugar, and beat
| thoroughly together. Then add one cup Of
sweet milk, two teaspoonsful of Royal Baking
| Powder, pinch of salt, flavor with essence of
lemon or almond, beat in three cups of -four,
| and last of all stir in the whites of the eggs.
| Put half the mixture In two small oblong pans;
to the remainder add one teaspoonful of mo-
lasses, one large cup of raisius stoned and
chopped, a quarter of a pound of citron sliced,
| one teaspoonful of cinnamon, half teaspoon
full each of Glove and allspice, little nutmeg
and spooful of flour. Put into two pans OF
thesame size and shape as those above. Put
the sheets together while warm, alternately,
with q little jelly or raspberry jam between.
! Cut in thin slices for the table. 1t is most
easily cut the day after 1t is baked. 1t may be
baked in one large pan, leaving out the fruit,
and pouring in the light and dark in alternate
| layers. The first day is best, however.