Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1889-08-22
noCssaoLD AFFAIRS.
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HINTS TO HOME DREssMAKRRs.
Surphee waists of thin dresses have the
fullnosS from the shoulders prettily shaped
into a pointed yoke by drawing ribbon
through casing made of facing an inch
wide strip from each armhole to a point |
lower down on the edge of the front. |
The ribbons meet at the point of the bust !
and are tied in bow. Surpliee waists |
of embroidered muslin have their front |
edges straight from the shoulder down,
then edged with Valenciennes lace frill,
and crossed at the waist line. This !
leaves aV space at the top, disclosing
the pretty plain white lawn lining, with
its tiny thread buttons, and above is a
turned-over collar of the embroidery and
lace, which is first sewed on a high
standing collar of the lawn.
Eight or ten rows of shirring around
the waist line are employed by French
modistes to hold the fullnesS of blouse
waists of sheer white lawn. The mate
rial then falls two inches below the shir-
ring, and lace or embroidered edging,
also two inches wide, Is sewed to the
edge of the muslin. i
Full straight skirts of lawn are gath
cred to belt of lawn, and the ribbon
belt and sash are then set permanently
outside of this lawn belt. The skirt is
put on after the waist is on, and there is
no ugly opening between the waist and
skirt. A French fancy is new way of
using ribbons on white lawn skirts. The
skirt is straight, and is deeply shirred be-
low the belt, having six rows of shirring
done in pairs, leaving a space an inch
and half wide between these double
rows. Ribbon an inch wide is then
passed in and out in the spaces between
the pairs of shirring. -Courier-J0ul7aal.
RECIPES.
Stewed Potatoes-The French cali
this way of cooking potatoes "a la bonne
bouche." 1t is very nice way to cook
the small new potatoes, which are some
times quite cheap, when larger ones are
too high priced to purchase. Scrape
them; this may be done quickly by put
ting them in pail with cold water, TAX
ing half BRICK and rubbing them vigor-
| ously with a sort of twist of the wrist,
then finished with knife and drop into
clean, cold water. Boil, and let them
get cold. Place a quart of them in a
stewpan with three ounces of butter and
a pinch of mixed sweet herbs; season
well with salt and pepper and shake for
five minutes over the fire; sprinkle with
minced parsley, squeeze few drops of
lemon juice over them, and send to the
table.
Pigs Feet-These are nutritious, and
if you don't buy them at restaurant,
where they somehow seem to retain the
favor of the farm yard, they are appetiz-
ing and delicate. Let the cleansing pro-
cess be thorough one, first scraping and
washing, then soaking in cold water for
few hours, and washing and scrubbing
again. Tie each one in separate piece
of thin old muslin; cover with boiling
water, add salt, and simmer until tender
about four hours. If you want them
picked, pour hot vinegar over them, add
ing salt, pepper and whole allspice.
They are also nice if set aside until cold,
, split in two, dipped in thin -four paste,
rolled in crumbs and fried in hot drip
ping; garnish with parsley and slices Of
lemon. They can be broiled, after which
cover with sauce made of teaspoonfu
each of butter and parsley, seasoning
with salt, pepper and few drops o.
lemon juice. They may also be dipped
in batter and fried.
Salt Mackerel-Choose large, fat
white mackerel weighing from pound
and a quarter to pound and half
soak it over night in large par
of cold water, laying it skin sid
down. The next morning put it owe
the fire in cold water and let it come to
boil. Taste to see if it is too salt; if i
e is, change the water; if not, simmer un
til with fork you can raise the bone
D Drain off the water; lay the fish on a ho
. dish; lift off the bone and season will
q two tablespoonfuls of cream made hot
bits of butter, pepper and minced parsley
With this serve stewed potatoes. Slic
cold boiled potatoes in thin, even rounds
season each layer with salt, pepper ant
bits of butter as you drop them into
wide saucepan. Cover with cold milk
stew fifteen minutes, and thicken with
teaspoonful of corn starch wet with colt
< milk. If it is baking morning, mol'
small fiat mullins from the light brea,
s dough, and let them raise for three
quarters of an hour; fry on griddle O
n top of the stove, using very little he
fat. When done tear apart with tn
. fingers and drop bits of butter inside.
Beef With Macaroni-This is a
- economical and excellent dinner. Bu
. flank steak, costing accord
ing to the market from fifteen 1
IL twenty-five cents. With sharp knit
denude it of the bits of fat, and the
e spread it with force meat made fro1
two ounces of salt pork minced fine an
b fried, crumbled stale bread, mince
onion fried with the pork, and season
# ing of salt, pepper and powdered herbs
"a You will need only cupful of th
| dreccinnr and tha opion qhould ha a uav