Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1885-12-17
DOMESTIC HINTS.

utilized as workbaskets.
For dining room furnished in ma
hogany the wall paper should be red
If harmony is wanted, or green if a
contrast is desired.
The newest style of picture frames
is in the woven strands of split bam-
boo. The light straw hue is well
adapted to water color paintings.
Picture frames may be ornamented
by ropes silvered or gilded, or by in
terlaced cards fastened ut the corners
by some fanciful metal ornaments.
In painting cornices dark colors
should be avoided, red used very
sparingly, blue plentifully and yellow
and gold the former especially-in
moderation.
A pretty device to set of a small oil
painting or water color drawing is to
have graceful bird with bright
plumage holding on to the upper por
ton of the frame by it's beak and
claws as il trying to get footing.
Do not take tuberoses to n lecture
or a concert. You may be very fond
OF their overpowering scent, but that
is no reason why you should take the
liberty of chloroforming the neigh
borhood with this heavy perfume.
This is an excellent recipe for Graz
ham gems, and differs from any be-
fore given: One cup of Graham
flour, one cup of fine -four. two eggs,
two cups of sweet milk. one-fourth of
a teaspoOnful of salt. Have the gem
pans hot and the oven hot, and twenty
minutes will be long enough TO bake
them.
a physician tells in The Homi'etic
ReUieW why so many clergymen are
suffering from dyspepsia. First,in bis
opinion, clergymen are physically the
LATEST people in the world; and sec
ond many of them are invited to eat
big dinners. For these reasons dys.
pepsa soon marks them for its own.
Three teaspoonfuls of tea, made
hot first in the dry teapot before add
ing the hot water, Will give YOU
stronger and better drawing" than
four which are thrown into cold
teapot and Immediately deluged with
boiling water. There is y fine art
in making tea. and it is very easily
learned.
a pretty way of arranging the cell
ing in a sitting room is TO cover it
with small patterned, quiet looking
chintz, over which place three inch
wide Hat headed pine holdings,
painted cream buff color, and crossing
each other in such way as to divide
the ceiling into panels of about three
feet square.
Potato packages. made of grated
raw potato, are light breakfast dish.
Crate eight large pared potatoes, put
to them one and half teacupfuls of
milk, beaten egg or two, a lump of
butter the size of walnut, pepper,
salt, and enough flour to make bat
ter. Add heaped teaspoonful of
baking powder If only one egg is
used. Drop from the spoon and fry
in butter or dripping to rich brown.
Custard to be served in cups with
cake is made by adding three table
spoonfuls of cornstarch TO one quart
OF milk, rub the cornstarch smooth in
a little cold milk, and when the quart
OF milk is boiling stir it in, when it
thickens and bubbles remove 1t from
the fire and add the yolks of four
eggs, well beaten, a lump OF butter the
size of butternut, some nutmeg and
lemon. Put it into the cup, then
make a meringue of the whites of the
eggs with sugar, and put on the top of
the custard.
A nice way to serve eggs with
...Il nd at IN, hat -
tins, sprinkle with fine crumbs of
bread, break an egg into saucer
and then, without disturbing the
yolk, pour it into the tin. Set the
Us into hot dripping pan and let
them stand in the oven until the
white is cooked. Then, after putting
the thin slices of nicely broiled ham
upon a hot platter. take the eggs from
the oven and turn out on the ham 1t
is not necessary 10 close the door of
the oven while the eggs are in; in
deed. 1t is better not to do so.
Pity the sorrows of those families
when the tea-kettle SINNERS all day
long and is simply filled in from time
The late Charles Delmonico taught
his friends how to boil water. The
secret is TO put good fresh water into
clean, dry kettle, already quite
warm, and then use the freshly boil
ing water Immediately for tea, coffee
or 1.-THE hot water breakfast drink"
and before it gets sodden with boil
ing. To let water steam until all the
lite is boiled out into the atmosphere
of the kitchen and the dregs, only,
left in the kettle is worse, Delmonico
used TO say, ethan no water at ALI"
This simply means that the tea kettle
must be emptied frequently and dried
on the range so as to be quite hot
when the fresh water is put into 1t.
The excellence of the following re.
ceipts for keeping tomatoes is vouched
for by two good women who have
proved its virtues for many years:
Choose perfectly sound, ripe toma-
toes, the skin must be unbroken, and
the tomatoes must not be soft, but
should be taken from the vines at the
stage when they have just turned red;
put them into jar, and pour over
them vinegar and water in the pro-
portion OF two quarts of water to one
of vinegar; turn plate over them,
and put weight upon it so that the
tomatoes will all be kept well under,
then tie cloth over the jar, put the
cover on aud set il in cool cellar or
closet. Tomatoes preserved in this
way have been known to keep for
months; it is essential that the toma-
toes shall be kept covered with the
vinegar and water, for if one even Is
not, it will decay and the ferment oc-