Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-03-02

first stitched II, before hemming down, a
bit of cloth san be interlaid it must be
tackled slightly to the inner side of the
binding to prevent it from rumpling in the
wash, SO there are three piles of material
for each button and button-hole. This is
less clumsy than making the whole belt
three thicknesses.
Ready-made clothing, whether upper or
undergarments, should have all the but
tons sewed on more securely before they
are worn. Those on underclothing are
usually held by "stitch and 4 promise" /"
and they are lost the first time they are
laundried. Those on children's suits are
difficult to match, and new suit soon loses
its launty freshness if fastened with odd
buttons.
These little things may seem at first
glance to be of unnecessary trouble, but in
the end it is great saving of time and
appearance. The small patch-pieces, and
cunning little envelopes of extra buttons,
which sometimes come tucked away in
the pockets, are a joy to every mothers
heart.
1t is not granted to us all to be specially
talented. We may not be able to paint
wonderful pictures, or write books whose
fame is worldwide. We may not be
able to render Beethoven's symphonies
with grace and skill, but every woman
who has little common sense and good
will can learn to mend clothes and keep
her family in neat respectability. 1t will
be something if, when our tired hands are
folded, it will be said of us by those who
miss our loving care, "She hath done what
she could"
DRESS ALBUM.
A dress album is made by having book
of good, thick paper (such as is made for
mounting photography, and in it pasting
a scrap, about two inches square, of each
new dress which the owner purchases.
Under each sample is written the date
when the dress was first worn, and the
cost may also be added in cipher for pri-
vate reference. Imagine for moment
that your mother had always kept such a
record; could anything be more fascinating
than to turn over its pages and look with
pleased interest at the bit of pink ging-
ham which she wore to her first picnic, or
the scrap like the lavender silk which she
had on the day she first met your father
for the first time? Could anything be
more interesting than stories of your
mothers youth thus illustrated ? Now for
the practical side. If girl starts dress
album and keeps it carefully, am sure
that the result will be to make her more
prudent and economical in her purchases,
as she sees before her a faithful mirror of
her expenditure. Will not her heart
sink for shame as her eyes fall upon
sample of the heliotrope nuns yelling
which she insisted on buying against her
mothers advice, and which one bright sun
faded beyond remedy? An object lesson
like this will do more good than thou
sand lectures. A thoughtful girl will be-
gin to consider, as she looks over her
album, whether she is doing right to
spend SO much money on her dress, when
so many good causes are standing still for
want of means, and before she buys a new
dress she will ask herself, DO really
need itT' not "Will it be pretty and be-
coming ?n So by all means keep a dress
album, and do not fail to learn from it the
lessons in prudence and economy which it
will teach to thinking mind. As you
show it to your friends / think that you
may safely say Notwithstanding Solomon's
assertion), "See! This is new"
oMELETs.
As rule, an omelet is wholesome and
inexpensive dish, yet one in the prepara-
ton of which cooks frequently fail, owing
to carelessness of detail. With little at
iention the housewife can easily become
perfect cook in this branch as well as
others. The favorings and the ingred-
tents of omelets may be varied indefinitely,
but the principle is always the same. In
making an omelet, care should be taken
that the pan is hot and dry. To insure
this put small quantity of lard into the
pan, let it simmer a few minutes and re-
move it; wipe the pan dry with a cloth
and put in little fresh lard, in which the
omelet may be fried; care should be taken
that the lard does not burn, which would
spoil the color of the omelet.
II is better to make two or three small
omelets than one very large one, as the
latter cannot be well handled by the
novice. The omelet made of three eggs is
the one recommended for beginners.
Break the eggs separately. Put them into
bowl and whisk them thoroughly with a
fork the longer they are beaten the
lighter will the omelet be. Beat up a
teaspoonful of milk with the eggs and con-
tinue to beat until the last moment be-
fore putting into the pan. AS soon as the
omelet sets remove the pan from the hot
test part of the fire. Slip knife under 1t
to prevent sticking to the pan. When the
center is almost firm slant the pan, work
the omelet in shape to fold easily and
neatly, and when slightly Drowned hold a
platter against the edge of the pan and
deftly turn it out on the hot dish. Salt
mixed with the eggs prevents them from
rising, and when it is SO used the omelet
looks fabby, yet without salt it will taste
insipid. Add little salt to it Just before
folding it and turning it out of the dish.
Ewes GREAT-GREAT-
GRAND-DAUGHTER.