Daily Republican. [volume] ([Wilmington, Del.]) 1874-1890, 1886-01-26

A charming design for bureau OF
sideboard cover has clover blossoms
and leaves in the natural colors with a
spider-web background.
Pretty aprons are made OF "piece "
lace cut round and hordered with wide
lace. A pulled or plated pocket en-
bellished with knot or bow ofribbon
is placed on the right side.
Paper holders are easily made Of the
| soft japanese straw mats. They are
bound with ribbon and are turned up
half way to form the receptacle for the
papers, bows Of ribbon finishing the
place where the mat was fastened.
Buttermilk Biscuits. -To three cup
fuls OF buttermilk add one of butter,
one teaspoonful Of cream of tartar, half
a teaspoonful of soda, dessert spoon
full Of salt, and -four enough TO make
the dough Just stiff enoug to admit of
being rolled out into biscuits.
Boil five eggs for twenty minutes.
While they cool, melt two tablespoon
fuls OF butter in a saucepan: add the
same quantity Of flonr and one pint OF
boiling milk. Season well, slice the
eggs into this sauce and serve hot with
parsley and you have go, d luncheon
dish.
A tea coy is made of "piece" lace,
with the design outlined with heavy
embroidery silk or with fine silk cord
after the manner Of the Escurial laces.
II is then lined with silk or with satin
Oh aatinn ~ q tho 90 mo ah.Io a tho an,
broidery silk, which is tackled TO the
chamois lining and is finished with
silk cord or with bows of ribbon.
Graham mullins made in this way
are wholesome for breakfast; One
quart OF graham -four, one tablespoon.
full of salt sifted. To this add two eggs
well beaten, two ounces of melted but
ter and enough milk to form thin bat
ter, mixing thoroughly. Bake in NUT
fin rings or pans half filed with the
batter in brisk oven.
An authority in laundry matters says
that borax is valuable adjunct 10 the
raw starch for collars and cuffs. Too
much should not be used, as it has a
tendency TO make the linen yellow
Limp bOrax may be dissolved in hot
water and bottled for future use. Per
fectly clear gum-arabic water is also
an excellen addition. Ii is well to
bear in mind that the polish on cuffs
and collars is the result of heat, fric-
ten and pressure.
Clam broth is appetizing and is ex-
cellent for persons who, like Carlyle,
know that they are the unhappy pos.
SCISSORS of stomach. Mince twenty
four hard shell CLANS and simmer them
for half an hour in a saucepan with a
pint of hot water or clam juice, piece
of butter half the size of an egg and a
few grains Of cayenne pepper. At the
end ofthis time add half pint OF
scalded milk and strain before serY-
ing.
Clocks, which were formerly the
most prosaic-looking articles, are be-
coming more and more beautiful. Two
of the prettiest designs are a liz hthouse,
in which the movement represents the
revolving lantern, and a cathedral, the
clock being rose window. The hours
and quarters are struck upon peculiar
ly sweet-toned gongs. AS every well.
appointed house has clock in each
room there is now an opportunity
for combining the utile cum dulce.
An economical dish may be made of
the breast ofIveal. Wash the breast
and dry it with soft napkin; rub it
with salt and dust it with flour. Set it
in a pot with tight cover, in which
is boiling hot butter, and let it brown
slowly on both sides. Then pour in the
pot at the side of the veal enough boil
ing water to cover half it, adding a
FINELY minced parsley root, a handful
|of mushrooms, or cupful Of satisfy
cut in pieces. Let this cook for an
hour and half, adding little powder.
ed mace and several slices of lemon
during the last quarter of an hour.
Should the sauce not be thick enough,
a little brown flour may be added.
"Dry groceries" so called, should
be kept in tight packages. Dat meal,
cracked wheat, rice, flour, btckwheat,
grit, barley and corn meal, while not
prone to mold or spoil, are subject TO
attacks from ants, maggot and other
forms of insect life. Canned goods,
when opened, should b; Immediately
transferred to glass or arthenware re-
ceptacles. Recent researches show
that cases of poisoning from eating
canned goods arosg sometimes from the
latter attacking TIE solder of the tins,
and sometimes from decomposition
accelerated by "a electrical actron be-
tween the sold and the iron ofthe tin.
Never leave CT ed meats or fish In
open cans