The midland journal. (Rising Sun, Md.) 1885-1947, 1886-07-23
Household.


with one tablespoonful of salt and one of
pepper. Pass through colander and
mix with one quart of boiling milk,
little butter and one egg. Serve inn
mediately. b.
CREAM damask. embroidered with blue
or red cotton, makes effective buffet
scarfs. 1t should be chosen with hand
some border. the pattern being outlined
with colored cotton. Above the border
the design may be outlined or left plain,
according to fancy. ...
A ROSE jar may be made OF rose leaves
gathered in their prime and free from
moisture. Mix with them the essential
oils of lavender, rosemary, cloves. cinna-
mon, neroli and lemon. Keep the jar
closed until the perfumes mingle in an
indescribable compound of sweetness
like unto the spicy breezes Of "Araby the
blest." .....
A TEAsPooNFUn of borax put into the
last water i'll which clothes are rinsed,
will whiten them surprisingly. Pound
the borax so it will dissolve easily. This
is especially good to remove the yellow
that time gives to white garments That
have been laid aside for two or three
...Ai
A PRETTY ToMET.TABLE garniture is
made of Russia crash. Cat the crash
thirty inches longer than the table or
bureau. Ravel six or eight inches from
each end to form the fringe aud knot it.
Above the fringe make border.of sew
.eral rows of daisies of rick-rack braid,
with yellow silk centres, sewed on blue
or pink ribbon. Pin cushion cover and
mats are made to correspond. and arc
lined with satin. The daisies are made
by crocheting disc of golden yellow
silk about half an inch in diameter and
sewing around it twenty points of the
braid or enough to lie smooth.
USEFUL and pretty aprons are made Of
the blue OF red cross-barred glass towel
ling. They may have pockets across the
bottom for work, the division being
marked by fancy stitching. Discs or
snow.crystals may be embroidered in the
checks. The embroidery and stretching
should be done with cotton the color of
the cross bars. The bottom of the apron
may be edged with knotted fringe.
Serino aprons have box. plat on either
Of tI,n -
hem. The centre of the plaits is drawn
to admit the insertion of ribbon three
inches in width.
OKRA is nice in this way: Ont off the
points of twelve tender okra pods and
take ont the seeds. cutting off the stalks
smoothly. Mix the well-beaten yolks of
two eggs with tablespoonful of finely.
minced boiled ham, enough bread
crumbs to thicken, and the seeds, seq.
soning with salt and white pepper; fill
the okrs pods with the mixture. Stand
them in baking pan. adding little
water or gravy. Cover them with
layer of grated Parmesan cheese. Put
little Jumps of butter on the top (about
two ounces will be required), and bake
delicate brown.
PoTTED sHAD is nice relish: Clean
the fish and let it lie for three hours in
salt. Take an unglazed jar, not too
deep or narrow, cut the fish in pieces to
tit it and season with salt, pepper, mace,
cloves and ginger. Put INTO the jar q
layer of fish, then q layer of spices; over
this sprinkle little flour and pnt little
pieces of butter at invervals over it;
continue i'll this manner until me jar is
full. Press the layers down tight, fill
the jar with vinegar and water ami cover
it with thick paste of flour and water,
pressing about the jar, so that no steam
may escape. Bake in moderate oven
for five or six hours; let it become cold
and then turn from the jar. Slice thin
and serve with an acid sauce. ANY fish
may be prepared i'll this way.
Try this Swiss roll: Two eggs and
their weight respectively in butter,
sugar and -four. Cream the butter and
sugar; add one egg and half the flour
and beat we'll ; then add the second egg
and the reminder of the -four. Cover
dripping pan with buttered paper.
spread the mixture thickly on it and
bake in moderate oven until firm.
Sprinkle dish with powdered sugar
and turn the roll upon it. Spread some