The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-08-21
HOUSEHOlD HINTS

In painting. on silk, satin or Grape
Tor dress ;idornment the maccrial
must first be sized with gam .srabic
or isinglass..
A buffet scarf of monte Ginen is
worked in, German embroidery, and
has design of conventionaized or
ange bio: SONS, fruit and fslisge.
A pretty rug for the lounge is made
IT creahi-oolered basket-oloth, with
Ransies of all 'the rich purple and yell
Cow shades embroidered upon it.
There is no set pattern, the flowers
looking as if they had been dropped
upon it hy some lavish hasd.
Try this way of cooking a fowl:
Cut the raw fowl in pieces and put
them into q lpan with very hot butter;
cook for ten minutes. shaking the pan
constantly; then add a glass of good
white wine and let it be reduced.
Moisten with stock and tomato sauce,
to which add little sugar and some
mushrooms. When cooked serve
with croGtons.
Croquignolles, made by,this recipe,
are very nice: Put in "a bowl four
ounces OF butter, one teaspoonful of
sugar, pinch of salt, half a pound
OF Hour. the whites of four eggs, and
any sort OF tlavorIng; mix ali well so
as to form very stiff paste. Put the
mixture on the pasteboard and roll
1t In a rope-like form half an inch in
diameter; then cut In pieces about
half an inch long, glaze with yolk of
an egg, dust with sugar and bake in a
moderate oven.
Mutton chops prepared in this way
make a nice dish for lunch: Beat
some chops first; mash the yolk of
hard boiled egg and mix with it some
sweet herbs, grated bread, nutmeg,
salt and pepper; cover the chops with
this and put each chop into a piece of
well buttered white PAGER and broil
them over a Gear fire, burning them
often. Remove the paper and cover
the chops with smoothly mashed po-
tatoes bound together with yolk of
egg. Fry in hot oil until q delicate
brown.
This way of stewing carp is said to
be very good: Draw and skin the
fish; brown some butter with a little
flour, add some small onions, parsley,
thyme and mushrooms, and moisten
with large wine glass full of water
and two OF red wine. When the mix
ture is at boiling point pour it into
the pan in which you place the carp
and stew it On a brisk fire. When
cooked put the fish on dish and
garnish it with crawfish and croutons;
add the sauce thickened with a
good piece of butter.
Gilt frames may be revived by
mixture of two ounces of white of egg
md one ounce of chloride of potash or
oda. The frames must be free from
lust and then the mixture is applied
With soft brush. Such frames may
re cleaned with solution of a small
uaintitv of salts of tartar dissolved in
wine bottle of water. Soak piece
# cotton batting in the liquid and
alb the frames very gently with it;
o not rub them, for the guilt would
ONE off if you did. Place the frames
0 the water may drain from them
nd syringe with clean water. The
fixture must not be too strong.
The old time occupation of paper
over making seems to have revived
18th an energy unknown to its former
avs. Whole show windows are
lied with the wonderful products of
ssue paper and scissors manipulated
y deft fingers. For lamp shades and
n few other purposes these paper .
ojects are effective, but for general
ecoration they are scarcely to be
Realistic PLAQUES of
ygs in paper, grass studded with
aper, daisies and paper buttcrcups :
ounted on elaborate stands may be :
cry interesting to those who make
em, but are hardly the sort of thing
le would like to behold constantly.
An effectual recipe for rendering
9th or tweed waterproof at home is G
G following: Take OF. of alum and
ssolve it in quart of water; in an =
her vessel dissolve OF. of acetate :,
sugar of lead, also in quart of :
ater. When the alum and lead are :
tirely dissolved, empty one vessel g
to that which contains the other, g
tx them well together by stirring r
EN- with stick, then leave it for n
ne to settle, and when a deposit is +
rmed at the bottom pour the liquid n
ntly into another vessel, leaving the {,
post behind. The liquid part now 8
ing ready, immerse the material to
rendered waterproof. leaving it a
tie time to soak; then press it with l.
e hands to get some of the water
t, and hang it On line to dry. To &C
owe the efficacy of the recipe, try
st on small piece of cloth or al -
ca; you will find that you may n
try water about in it without a sin La
, drop passing through. Do not III
t your hand to your mouth while
ing this. liz