Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1889-07-28

colorS do not swear at one another as
the French say.
For rustic uses, buttons of nat tural wood
are bought plain and then are carved or
hand-painted by the genius of the family.
The so-called cameo-buttons are carved
on pieces of abalone or conch-shell, and
landscapes ara usually introduced, either
in painting or carving. Mrs. Cleveland
occasionally wears such set, which were
one of the gifts of her last birthday.
There are six of them about the size of
halt-dollars, and she wears them on a
Louis XIV. coat of dark brocade.
For their tennis gowns young ladies
paint sets of buttons adorned with the par
ticular flowers that stand for the letters of
their names. Alice, for instance, adorns
her buttons with the anemone, the laurel
and the ivy, while Mary "would not be
seen" unless her J-ot t-buttons displayed
the marigold, the rose sld the yarrow.
As to the number of buttons one should
wear, that is lett to the discretion of the
wearer They will probably never again
be used quite as lavishly as in the time of
Edward l., when even the servants went
be-buttoned from top to toe.
:" Now the horse-clawess, clothed in pride,
4ASl Dush tASI1 uutlOIo ds II ~ hSlCd DIluG
A few buttons of value add much more
to the distinction of a dress than could any
number of an inferior quality. Four really
good ones is quite sufficient, while six is
perhaps the most usual number with
dressy women, and fifteen is as many as a
handsome gown, utilizing all its opportu-
mites, can possibly stand. They may vary
in size, from a copper cent to silver dol
lar. If the large pocket-tops are worn
(which are not SO common for summer
fabrics as are HEAVIER winter goods, one or
two buttons may be put upon each. Some
times button is used to fasten the sleeve
putt at the shoulder, or two or three are
sewn on the coat-tails behind
Besides the button fad, a great many
things are being made nowadays with
ropes and fish lines, instead of with the
woods and silks and floss that were erst the
fashion for fancy work. A rope portiere
is easy to make and very pretty. Cut the
rope in lengths to reach from the pole to
within six inches of the floor and attach
each length to a ring. Make tassel at
the lower end by fringing out about eight
inches of the rope and tying knot above.
Variety may be afforded by using alternate
lengths of rope, or arranging them in
graduated lengths, to form points at the
bottom. This makes a really artistic
portiere and the expense is trifing. 1t
needs no looping, but looks better hanging
perfectly straight. and can be parted any
where, like those made of beads and Jap
anese bamboo.
For a fsh-line portiere, measure the
opening of your doorway, have a slender
strip of pine to fit it filled with small
hooks, from which your cords will depend.
Now all you have to do is to get some bam-
boo cut into short lengths, and some ounces
of glass beads of various colors and string
them on the lines. Out on Long Island
there is country cottage owned by a
young woman. Her wood work is oiled
pine, her walls are tinted cream and terra
Gotta. Indian red and olive beads, strung
so as to form broad and narrow bands of
colors, form her curtains and DOORS With
larger beads and shorter pieces of bamboo
she has wrought her monogram in the
middle at the top Of portieres, ard each
string of the fsh-line upon which they are
strung is terminated by tiny bell, so that
all comings and goings are heralded by a
musical tinkle.
TID-BITs FOR THE TABLE
Is topic upon which we are all interested,
especially those sensible and practical
members of the sisterhood who, whatever
their wealth and social position, still like
to superintend their domestic affairs like
the wise woman of Scripture who".'looketh
well to the ways of her household" Just
now summer desserts are the question,
when pastries and puddings are too heavy
for hot weather. Ices are the most refresh
ing and healthful desserts for midsummer,
and quite as economical as any other, and
certainly very little trouble to prepare, if
one has a patent freezer. The old-fash-
ioned freezers were slow in performing
their work, but with the patent contriv-
ance few moments will make the dainti-
est ice going. One may thus prepare des-
sert early in the day, and set it away till
required, whether the dinner be at noon
or evening.
For fruit creams, be sure to get thor
oughly ripe but sound fruit. For family
use, half milk and half cream, or even
good rich milk, will answer as well as to
use all cream. Scald the milk or cream,
dissolving the sugar in it. When ready to
freeze 1t should be poured into the can and
cooled. The ice should then be pounded
in coarse sack and put into the freezer
bucket with alternate layers of rock salt.
A four-quart cream freezer will require
about five pounds of ice and one quart of
salt. 1t is not best to freeze fruits too
fast. Fruit water-ices require longer time
than creams to freeze. Alter freezing all
ices are improved by being set away sew
ls,,.al all i
ners and extra occasions the ices may be
nodded into various handsome designs,
which make attractive table ornaments.
The following are all novel and delicious
ices:
FROZEN PEACHES.
Pare two dozen ripe, soft reaches and
remove the stones. Pound the kernels to
a paste and mix with two pounds of sugar.
Pour over quart of water, and boil five
minutes. Strain, and cool and add to il
the peaches well mashed. Put into q
freezer and freeze.
STRAWBERRY PARFATT.
Whip TO a froth a quart of sweetAned
cream and half a pint Of mashed straw
berries, mix carefully, pour into an ice,
cream mold, cover, pack in ice and freeze
two hours.
CHERRY ICE.
Stone and mash a quart of cherries
boil pound of sugar and 4 pint of water
together; let it cool, pour In the cherry
juice and freeze.
FROZEN MIXED FRUITS.
Mash one pint of red currants, raspber-
ries and Strawberries each add pound
and one-half of sugar, and the juice of two
lemons. Let it stand one hour, pour over
it a pint of ice-water, stir, put into a
freezer and freeze.
CURRAST ICE.
Add a pint of red currant Juice to a
quart of syrup. Freeze.
ORANGE ToUFFLE.
Cover half cup of gelatine with half a
cup Of cold water; work one hour, then add
half q cup of boiling water and stir until
dissolved. Whip the juice of twelve or
anges with pound of sugar: beat the
yolk of six eggs very light; whip quart
OF cream mix all together; let il stand on
ice until it begins to thicken; pour into
the freezer and freeze.
TUITTI FRUITTI.
Chop any candied fruit into small pieces:
freeze quart of lemonade; remove the
dasher, stir in the fruit; beat thoroughly,
cover and stand away for two hours.