The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-11-22
HINTS FOR THE HOUSEHOLD.

A great deal of art embroidery on plush is
being done, especially in gold and silver thread.
Grandmothers' shawls are being resurrected
to drape over easels, sofas and the corners Of
chairs.
Pretty key-holders are in the shape of an old
tree, with single branch having three owls
upon it.
Revolving book-racks are now much used in
sitting rooms with the alternate shelves filed
with brio brac.
A new tablecloth is made of three silk hand
kerchiefs of different colors embroidered and
edged with gold lace.
Carpenters baskets lined with bright-colored
flannel have the outsides almost hidden by balls
OF wool made like daisy mats and connected by
a few stitches.
Bed-spreads and pillow-shams are now of the
homemade thread-lace that ladies were so busily
engaged in making last summer at the fashion
able summer resorts.
There is so much brass fender, screen and 9th
er brass ornamental work in front of the open,
tiled fire place nowadays, that it takes pile of
logs to get heat into the room.
Three canes fastened to an oblong, bottomless
waste basket, and covered with brightest of
bright-colored ribbon, forms one of the newest
caneracks for the modern hallway.
Salt sprinkled on any substance burning on
the stove will stop the smoke and smell. Salt
thrown upon Goals blazing from the fat of broil-
ing chops or ham will cause the blaze to subsioe.
Fine soft fiannels stamped on both sides with
rich designs are new material for room cur
tains to be bad in New York house furnishing
establishments, and are both cheap and effective
writer in medical publication says fine
gauze Isle thread white stocking should always
be worn under black colored stocking.
matter whether of silk, Isle thread or cashmere
wool.
A novel idea are the dark linen chairbacks
with figures from illustrated papers cut out and
stuck on, and then dressed in pieces of stuff
which are appliqued on after the fashion of the
Breton embroidery.
Since fashion, in arbitrary manner, die
tates that cheese should be eaten with a knife,
these silver tools are made broader of blade than
formerly and have no sharp edge with which to
endanger the mouth.
New York Mail and Express: In London
and this information came over on the last
steamer-ladies OF the upper circles have their
husbands full names on their visiting cards; for
example: Mrs. John Granville Jones'"
For aprons butchers linen" is much used
with drawn. open work above the hem. They
across the bottom, hemmed on the sides and top
and drawn up with ribbon for belt
A celebrated florist says it is we'll to exclude
the air entirely when trying to keep flowers over
night. If you cannot place them in a refrigera-
tor put them in the bottom of trunk, which
IAc Trays anu llO make almost air -Clg0L
Beautiful hand screens or fans are made of
palm leaves with FIVE ribs left the stalk
These are covered with silk muslin, on which
may be painted any desired design. Tiny
rosettes cover the points at the handle whore the
muslin is drawn together.
Put all the pieces of bread that are left each
day in pan and dry them in moderate oven
They may be beaten fine in a mortar and put
away in jars for breadiug or buildings. They
are useful for sitting over creased cake-pans to
prevent the cake from adhering
a novel cardrack is one fashioned of pine
cone. Select large. perfect cone. sew on either
side at the top cord to hang it by. with tasse
covering where the cord is attached to the cone.
On the lower end of the card-ra sew another
tassel Then gld the cone and. when dry, it
will be ready for use.
very pretty apron for young lady may be
made Of muslin dotted with large spots. On
each of these work daisy with lavendsr-colored
embroidery, cotton or wool, covering the round
spot or center with knots of brown or yellow
This is easily and simply made by one at all
skilled in embroidering, and will come in nicely
for Christmas present.
pan roast Of oysters is an agreeable variety
for lunch or tea. Put the oysters and the liquor
into spider, with butter according to the num-
Der of oysters lone quarter of pound to three
plnts), pepper and salt, if needed Let them
cook not longer than ten minutes, just coming to
a boil Have dry toast ready on a platter and
pour the oysters over it. Serve at once.
Try this old recipe for. apple fritters One
quart of milk. three well beaten eggs and enough
flour to make a batter Core and pare twelve
large apples, mince finely and mix with the bat
ter. Have pan of boiling lard and drop the
batter into the lard with a table spoon, frying
in the same manner as doughnuts Serve hot
and eat with cider or wine and sugar or any acid
sauce.
Curried beef is a favorite supper dish in some
families. Take slices of cold roast beef, cut
them up into small bits put large piece of but
ter into saucepan and put the meat into it,
with two onions sliced very thin, little water,
one desertspoonful of curry powder Let this
simmer for ten or fifteen minutes. Line an
earthen vegetable dish with boiled rice and pour
the curried beef into it. Serve hot
One of the most delicate buildings is the Alex
andra, made by mixing suet, Sultana raisins and
currants rubbed dry in flour, one pound of each:
four ounces of bread crumbs two tabespoonfnls
citron and sweet banched Almonds one pound
of dates, half grated nutmeg. little blade of
mace, teaspoonful of powdered ginger and six
well beaten eggs. Boil it five hours; then, when
cool, freeze it.
The following is said to be the method fol-
lowed by matters in smoothing silk hats which
have been roughened by rain: Sponge the hat
all over, or in parts, as it may need, with nice
rather fine medium sized SPONGE wrung out OF
cold or warm water, following the nap, of course
Leave u III an ordinary temperature out of dust
for twelve hours to dry Then brush as ordi-
narily with a nice hat brush, and wipe round
with an old silk handkerchief and the sorriest-
looking old hat mot dented) will come out again
as fresh as new.
This recipe for mock terrapin is given by an
exchange: Put half pound of calls liver in
cold salt and water, and let it stand for half an
hour; then put fresh cold water in a saucepan.
and parbol the liver. When it is cool, mInce il
fine. Put the minced liver in stewpan with two
quarts Of cold water, piece of butter the size
of an egg, one tablespoonful of flour, one table
spoonful of dry mustard, salt and pepper to
taste, one grated nutmeg and two a1d-boiled
eggs chopped fine Let all simmer until thick.
stirring constantly. When done, add wine glass
of Madeira wine.
The London Queen says: You can now buy
perforated cloth, so that it can be worked in
cross stitch nattern without the trorhle of taal