The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1886-12-10
HOUSEHOLD HINTS.

Portiercs should be Of heavy material.
md may be Of Turcoman, tapestry or
plush.
The smaller the room the lighter
should DO the furniture, and the decor
alton Of the wall. A large room should
have heavy furniture, and the walls may
be dark.
A bedroom should never DO sombei,
the brighter the better. White scrim
curtains with antique lace border and
insertion are liked for chamber win.
dows. The walls should be of light
tint, the pictures restful and pleasing.
Madelins Cream. one cup Of butter
with cup and three-quarters OF sugar;
odd three eggs, two cups of flour, one
half cup of corn starch, three teaspoon
fuls Of baking powder, and one tea
spoonful of extract of vanilla Bake
in patty pans in quick oven.
Scarfs are greatly in favor, and are
put to numerous uses. Chair scans are
moro stylish than tides, especially for
STRAIGHTFORWARD chairs. Mantels are
often draped with scarfs instead OF
0ambrequins, and bureaus, sideboards
and tables are covered with long scarfs
with ornamental ends
The prevailing wood for dining room
furniture the coming year will be oak,
Che finest carved in antique style and
highly polished The room should have
an oak mantel to correspond. Oak
hall sofas and carved chairs are all the
rage. Dining room chairs are usually
cushioned in leather.
There are many things moro i'm
portant about o home than fine fur
nishings, A room in winter should
have all the sun possible; bright
fire, two or three easy chairs, a few
extra cushions and readable book
with the leaves uncut would 60 far to-
ward making the plainest room cosy
and comfortable.
Do not buy an ugly piece Of furni-
ture simply because 1t is cheap. In
purchasing. consider comfort first,
then beauty. Try to combine the two
in all you purchase. DO not be in
haste to get everything at once, but
gradually build up your home until it
is "a thing of beauty and JOY for
ever" to all its inmates.
Molasses Cake-Str three quarters
of a cup of butter with one-half cup
of sugar and two eggs until all is
light; then add one cupful Of best
molassss, three-quarters of a cup OF
milk, the grated rind and tho juice of
one lemon. and flour enough to make
1t as stiff as cup-cakc, two teaspoon
fuls of baking powder and a pinch of
salt. Bake Like cup cake.
Grape Catchup-Wild grapes make
delicious catchup and jelley. Boil
grapes until soft, then press through a
coarse sieve. To five pounds of grape
pulp add three pounds of sugar, one
teaspoonful of cinnamon, one teaspoon
full each of cloves. pepper and allspice.
one grated nutmeg, one quart OF vine
gar. Boil slowly until thick as tomato
catchup, then bottle.
Wild Grape Jelly-Stew wild grapes
until soft, then press through flannel
jelly bag. Boil juice twenty-five min
utes, If bright, clear day, II rainy or
cloudy it will take fifteen minutes
longer then add sugar at the rate Of
one teacupful Of sugar to four teacup-
fuls of juice, and boil until it jellies
when dropped on cold plate. Place
in jelly glasses and keep in dry. cool
cellar.
Tapioca and Apple Pudding-Take
seven good sized apples, pare and core
them. Boil one cup Of tapioca in one
quart Of water until 1t is thoroughly
dissolved (about one hour; add half q
cup OF sugar, one teaspoonful of salt, a
little butter and nutmeg; beat two eggs,
add one small cup of cream or milk;
mix with the tapioca. Stew and
sweeten the apples slightly. put in
pudding dish, pour the tapioca over
them, bake fifteen minutes; to be eaten
with sweetened cream.
Grape Pickles-Select large clusters
of not overripe Concords, wash them
by dipping lightly in water, first 70.
moving every imperfect grape, then
place in a jar in which they are to
remain. Have heating syrup OF
three pounds of sugar and one pint Of
vinegar, with handful Of whole
cloves and cinnamon to every seven
pounds of fruit Pour the syrup over
and repeat the heating process for
nine mornings; the last time putting
in the grapes. but let them only como
to boil.
Apple Meringuc-Preparo six large
tart apples for sauce. While hot put
in piece of butter the size of an egg.
When cold add cup of fine cracker
crumbs the yolks of three eggs we'll
beaten, cup of sweet milk or cream.
n little salt, nutmeg and sugar to taste.