The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1889-07-28

landscapes are usually introduced, either
in painting or carving. Mrs. Cleveland oc
casionally wears such set which were
one of the gifts of her last birthday. There
are six of them, about the size OF half
dollars, and she wears them on Louis
| XIV coat OF dark brocade.
| For their tennis gowns, young ladies
paint sets OF buttons adorned with the
| flowers that stand for the letters
of their names. Alice, for example,
adorns her buttons with the anemore, the
laurel and the ivy; while Mary would not
be SEEM unless her jacket-buttons dis
played the marigold, the rose and the
yarrow.
As to the number of buttons we should
wear, that is left 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 clawers, clothed in pride,
They Dusk them in buttons as it were bride.
A few buttons of value add much more to
the distinction of a dress than could any
number of 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 hand
some gown, utilizing all its opportunities,
can possibly stand. They may vary in
=
If the large pocket hips are worn (Which
are not so common for summer fabrics as
on heavier winter goods, one or two but
tons may be put upon each. Sometimes
button may be used to fasten the sleeve
puff at the shoulder, or two or three are
sewn on the coat tails behind.
Besides the button fad, great many
things are being made nova days with
ropes and fish lines, instead of with the
woods and silks and floss that were erst
the fashion for fancy work. A rope por
there is easy to make very pretty. Cut
the rope in lengths to reach from the pole
to within six inches of the floor and attach
each length to ring. Make a 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 then in grad
uated lengths to form points at the bot
tom. This makes really artistic portiere
and the expense is trifling. 1t needs no
looping, but looks better hanging perfectly
straight, and can be parted anywhere, like
those made of beads and Japanese bamboo.
For a fish line portiere, measure the
opening of your doorway, have slender
strip of pine to fit it filed with
small hooks. from which your cords
viii depend. Then all you have to do is to
get some bamboo 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 a country cottage
owned by young woman. Her woodwork 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, and
each, string of the fishline upon which they
are strung is terminated by a tiny bell. so
that all comings and goings are heralded by
a musical tinkle.
TID-BITs FOR THE TABLE
is a topic upon which we are all interested,
those sensible and practical
members of the sisterhood. who, whatever
their wealth or 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 buildings are too heavy for
hot weather. Ices are the most refreshing
and healthful desserts for mid summer and
quite as economical as any other, and GER
tainly very little trouble to prepare, if one
has patent freezer. The old-fashioned
freezers were slow in performing their
work, but with the patent contrivance a
few minutes will make the dainteSt ice
going. One may thus prepare dessert early
in the day and set it away till required,
whether the dinner be at noon or evening.
For fruit creams, be sure and get thor
oughly ripe but sound fruit. For family
use, half milk and half cream, or some good
rich milk will answer as well as TO use all
cream. Scald the milk or cream, dissolv
ing the sugar in it. When ready to freeze,
it 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. After freezing, all ices are i'm
proved by being set away several hours to
mellow. For company dinners and extra
occasions, the ices may be moulded into
various handsome designs which make at
tractive table ornaments. The following
are all novel and delicious ices:
Frozen Peaches-Pare two dozen ripe,
soft peaches and remove the stones. Pound
the kernels to paste and mix with two
pounds OF sugar. Pour over quart of
water and boil five minutes. Strain and
cool, and add to it the peaches well mashed.
Put into freezer and freeze.
Strawberry Parfait-Whip tc froth
quart of sweetened cream, add half pint
OF mashed strawberries, mix carefully,
pour into an ice-cream mold, cover, pack
in ice and freeze two hours.
Cherry Ice-Stone and mash quart Of
boil pound of sugar and pint
of water together, let it cool, pour in the
cherry juice and freeze.
Frozen Mixed Fruits-Mash one pint of
red currants, raspberries and strawberries
each; add pound and one-half of sugar
and the juice of TWO lemons. Let it stand
one hour, pour over it pint of .ice-water,
stir, put into freezer and freeze.
Currant Ice-Add pint of red currant
wine to quart of syrup; freeze.
ORANGE TRUFFLE-CoVer half a cup of
gelatine with half cup of cold water:
work one hour, than add half cup of
boiling water and stir until dissolved Mix
the juice of twelve oranges with pound
Of sugar; beat the yelks of six eggs very
light; whip quart of cream; mix all to-
gether, let stand on ice until il begins to
pour into the freezer and freeze. !
TUITTI- FRUITTI-Chop any candied fruits |
into small peices, freeze a quart of lem
onade; remove the masher; stir in Il e |
fruit; beat thoroughly; cover, and stand |
away two hours.
RASPBERRY PIE-To one quart of red |
raspberries add pound of sugar, the juice |
Of two lemons and p Mt of boiling water; |
Let stand an hour, squeeze and strain |
turn into the freezer and freeze. Straw
berries, blackberries, currants, gooseber |
ries, or any other small fruit may be used
IN the same way.
Why wi l yol suffer from Indigestion and
Dyspepsia! Simmons Liver Regulator is
pleasant and cures.
Weverly school shoes; one pair will last
As long as two pair of ordinary shoes, very
,heap, at D. L. Davis, formerly Barnes &
Davis.