The National tribune., 1884-09-18
LOYAL W0MBN'S WORK
Some Hints, Suggestions and Good
Counsel.
HOUSEKEEPING MADE EASY.

HOUSEKEEPING MADE EASY.
Modern improvements simplify greatly the
daily round of domestic life, yet modern I'M
aFrovemcnts do not take the place Of certain
homely little secrets, which, If known, take so
largely from the work and worry Of the house
wite's duties.
For instance, how many thousands Of house
keepers, and good ones, too are struggling
along with the problem Of how TO keep the
juice from fruit pies from boiling cut in bak-
ing Some say do not have the bottom of the
oven too hot. Very well; but if not just right
the under crust VIII be soggy. and most any
one would dispense with an abundance of juice
9or the sake OF nice crisp under crust.
Another says stew your fruit first, and do
not have too much juice. But then yon lose
the fine fresh flavor. Another says pnt in your
fruit, then your sugar, and lastly good sprin-
kle of -four But even then the juice viii
often boil out, and there Is always danger Of
your pie being clammy
Grandmother saws wet the edge Of the under
crust all around with water before you put on
the upper crust. and the juice viii never run
out; but unfortunately lhis often fails. The
last is plan by an enterprising Western
woman who proposes TO bind the edges of the
pie all around with cloth, removing the same
when the pie is done But think Of the trouble.
Now, there is but one infallible rule. easy,
simple and sure, viz: Put your sugar IN first,
and the fruit on top. Try it and be happy.
oTHER HoMELY HINTS.
When boiling a pudding dip the cloth in
boiling water, sprinkle 1t with lour, and your
padding viii never stick 10 the cloth.
When canning peaches, or other pulpy fruit,
make a rich sirup, pat ia just many peaches
as the juice VIII cover let them scald, and as
fast as one piece is done dip ii cut with fork
or spoon ard place in the jar. When the can
is full dip over the juice and seal. They viii
be unbsokcn and delicious. Never fill up your
kettle with sslt fruit and sir when cooking, if
you want il to be fnc.
In frying potato balls have hot drippings,
with OF without little butter. Dip the balls
IN -four before frying Do not turn until the
crust lorals or they will be soft and broken.
in fTyiHg lamb chops roll them in fine brown
paper and fry ia hot dmppings or fresh lard.
Take OF the paper, season with pepper, salt and
melted butter. Set hem in the oven a moment
and they are finer than broiled chops and much
less trouble
To cook delicious steak. when the weather is
too hot for brOiiing: Have your fryiDg-pan very
hot. Drop the meat On il without seasoning,
keeping the pan very hot When done lay the
meat on a platter. season and spread with but
Ter, placing II IN the oven a few moments,
when it will draw delicious gravy.
THE --LATEST DECREE IN BoNNETs.
The object Of an decoration on small bonnets
is TO add to their hight and narrowness; hence
the single cluster which forms the entire trim
ming is placed directly on top and III front.
instead OF slightly toward the left side in the
way 50 long in vogue. Some coronet bonnets
are seen that are TO be trimmed with a smooth
fabric if the face is large or with soft puts or
with lace for those vino have small faces.
Eanciful gallo0ns and passementerie made of
gilt, OF braid, cord and chenille, are also used
L.. 81 I-A..
be added IN the cluster OF trimming. A cOcka6e
bow OF rosette Of red velvet ribbon on which
are two or three swallows is pretty trimming
Tor gray OF brown felt bonnets. Many green
1eit bOnnets are trimmed with dull POmpeiian
red velvet, and loops Of gold braid are added in
many trimmings on mOFdore, dahlia or dark
green felts. Jet and gold beads are often COM
biDed IL the trimming Of black lace or of black
velvet bonnets; the bOnfets that have q soft
black velvet crown with thread lace on the
brim VIII be put on early in September, and
may Be Worn until Spring group OF hum
ming birds, with brilliant plumage that giitters
like jewels, is 1ayorite trimming for black
b0nnets FOR the deEni-season. Aigrcttes and
pompOns have not entirely lost favor, bat must
be 0f the most celicatr islsTab0ut and arranged
with other feathers wings, or q bird. IN order
70 make them stylish. Indeed, motley is the
only wear In these trimmings. and IL viii be
IN easy matter for clever milliner to utilize
IN one group any bits OF plumage left over from
previous seasons. The head and neck of a
bird tnat has lost Its wings and tail feathers
1nay be surrounded by some tips Of ostrich
plunes that are worn near the stem, and some
straight cu.lls or cock s feathers NAV be curled
over Al the top and massed against ponpon
OF marabeuf aigrette IL ways that are eooDomi-
cal as wei as pretty, for the new groups OF
1eafAcrS arc very c1trzYagant, costing from s.
10 so Tor a single trimming for bonnet.