Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-06-06

a bow of ribbon or n cluster Of peacock
'0"'licrS slould be placed over one corner.
ne Fashion in Lu,Ie Girls orcsses-
""shnns III Pink aud White.
IL Is not difficult or expensive to dress
cnlIdren prettlly for the warm weather,
uS wash-goods are so cheap. and but few
Jaius are required TO make up Dress
One OF the best materials for little girls
uresses is Iurkey-red cotton. This may
pe purchased for from eight TO twelve
Geuts yard, and is Of good width
LiItle Mother Hubbard dresses of the
ieu with yokes Of whito muslin and en-
proidery are as pretty as any dress need
be for ordinary wear Then fbcrc ore tbe
COOL glnBhams that make up so easily and
wear 80 leng. Those in fine pink and
white and blue and white check look al
most liAe silk. The Mother Hubbard is
the favonte style for gingham dresses, as
III TACT 1t Is for all materials.
FOR picnlcking and other outdoor par
tles little blue flannel side-peated skirt,
win dark-blue jersey, is at present the
inost fashionable, and a very sensible
garment 1t IS. The pleated skirt is sewed
to the end of the Jersey and thus the
whole weight is on the shoulders. With
thls is worn a broad-brimmed sailor hat
trimmed with band OF satin ribbon.
FOR boys of from three to seven years
sailor suits of white and blue flannel are
IN vogue. These little suits are made
WIN short trousers and blouse quito
open at the throat and are worn in very
warm weather without any unlerclothng.
| Wlth them are little socks Ot dark-blue
Llsle thread and low shoes. For child
ren with healthy little bodies they are
| nppnmIncy an,1 tl,a al 1. l..
Is a good preventive from sudden chill.
Linen sailor suits are preferred by some
mothers and these look pretty trimmed
with inch-wide blue or white braid.
A lovely little dress seen recently was
made for girl of twelve. 1t was Of fine
white lawn with a rather full skirt, made
with flounce of embroidery about the
edge, and ten tucks, with insertion above
them. There is no overlress, but waist
made with a;yoke OF insertion and waist
band OF insertion. The sleeves came to
the elbow and had lace insertion down
the outside. This costume was copied
after the fashion of twenty years ago, and
such dresses will he the extreme of fash
ion for children this season.
Jaunty little neckerchlefs are made out
OF figured lawn and have a sailor knot in
front.
Very broad collars Of embroidery and
lace are extensively worn3
Ruthed fronts are seen on white jackets
for small boys.
SeasenabIe Recipes.
A very good breakfast dish may be
made from pieces of cold boiled ham that
are too small for the table. Chop them
fine, line salad dish with lettuce leaves,
season the chopped ham with pepper,
little mustard and then make tomato
dressing take one pint of tomato Juice,
strain it, thicken it by adding one table
| spoonful of arrowroot, mixed with a little
of the cold Juice then stir it into the
| other and let it boil for two or three min
utes add little butter and pepper and
pour over the ham. Serve hot or cold.
| For grenadines of beef cut two pounds
of the undercut of either the srloin or
the rump of beef into neat outlets about
the third of an inch thick lard them with
thin strips of bacon and put them into
stewpan with n small piece of butter,
| lightly sprinkling the upper side with pep
flesh and blood. She twisted the we'd
per and salt. Let them cook very slow
ly without approaching the frying point,
for 10 minutes, then turn ON the other
side, when lightly pepper and salt and
allow the grenadines TO cook for another
Is minutes. Have ready half pint of
rich, well favored, thick gravy of good
brown color; place the grenadines on n
dish, pouring the gravy slowly over them.
The dish may be made to look very pretty
by little garnish Of sprgs of caulitlow-
er, or any other vegetable in season. and
after these are boiled and drained from ,
the water they must be tossed in a stew :
pan with little butter.
Ilkley pudding is made in this way
Butter Il mold well, line with teaclkes,
split take about , lbs. of fresh fruit,
stewed or preserved in winter, pour it
into the basin, cover well over with tea
cakes, and place plate to fit inside the
basin, and a weight over turn out, and
cover with rich custard serve cold.
The pudding not to be cooked. Ii for
dinner, to be made the night before il
for evening, to be made in the morning.
A common bread pudding may be i'm
proved by putting sort of finish on the
top, of the whites of two IS, two table
spoonfuls of sugar and for, tablespoon
fuls of cocoanut. If you @ Jose you can
use chocolate in place of co-)anut.
An excellent way to serve spinach is to
first look it over carefully; wash it in
lWO VI llltC NuttlS' IL tIt HluAho "ho
not perfectly tender, cut the leaves from
the stalk Boil for twenty minutes in
water with enough salt dissolved in it to
salt the spinach sufficiently. Whcn done,
let it drain then chop it fine put it on
the stove in saucepan, with lump OF
butter, salt, and pepper, aud enough
milk to moisten it. When the butter Is
melted and the spinach steamlng, take
from the fire and put it in the dish in
which it is going to the table. Garnish
with hard-boiled eggs cut in slices or in
riags--that is, with the yolk removed and
rings of the white only left.
MI ,rish 1 uns n snlnn1, ~ ssall q living