New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-12-14

trated magazines distributed every hospital in
the capital.
favorte cake In old Dutch New York the recipes
for which still used many Knlckebocker families
was an Obey hook. This cake is made Of raised dough
and is familiar to Us to-day as Il dOugnut. A goodly
supply Of these delicious fried cakes were prepared
every holiday time by old Duch housekeepers and dis
tribned with New Years seed cakes and other New
Amsterdam daineS. No cruller raised with eggs and
twisted INTO shape compare with a genuine oey
hook.
Beat to a cream cup Of butter. add slowly two
cups Of sugar. break I'm eggs beating the batter
vigorously: add little salt-abOut a tablespoonful
and then half cup Of hot milk little sfed -four
(cn0ugh TO make a stiff batter and then "A cup and
half more % hot milk ard -four enough TO make a
batter as sin aS yOu can beat il easily. Last Of all
add cup Of Yeast yeast cake dissolved in a cup
Of warm water. Add more fo1r. enough TO make the
batter FIRM but so II Is easily beaten. Beat it till il
bi'ers. Let it rise in warm. not a hot place, well
covered. until il Is Light II the batter is set at
O'CLOCK III the afternoon It will not be ready for use
before tine next afternoon at O'Clock. II II Is well
risen then dredss a board with flour and turn it out
it, remembering 1t Should be as soft as II can W
handled. II 1t j. too soft dFedge flour on ii, but 90
not knead il handle il any more than you can hep'
Roll the dough IN sheets about thfee1ial'ers
Of an inch thick and cut ii into round cakes WIN
plain inch and half cutter. The top of the tea caddy
Will do but j, better to have cutter for the purpose
After cutting ont the Obey hooks dOuglnus, open
them quickly at the side with sharp knife a. slender
- Il penkne and put INTO the centre OF each lai'n
or a teaspoonf nch cranberry preserves, or OF any
other nice swectmeat,; or raisln ana piece Vi
sliced ctron. OF "a lump Of sugar dipped IN wiAe'
Close up this opening. wetng the edges and closing
thcm very carefully tile centre Of the d0ughnW
Viii fry ont in the cooking. Let the doughluts rise
malt an longer. after they are cut out Usually
by the lime the last cut ont and made ready
FOR frying the first will have risen enough to 10
cooked.
The pot Of smoking hot lard in which they are
cooked should be ready. Test it with bread. Ii tho
L:ead turns dark it is too hot, If 1t turns
light brown il Is right. Put in the dough
nut, aud fry them ten minutes. They shOud have
tender brown crust and be done through They
not be- cooked through in les time than ten minutes
Is soon a., they are done, lift Them out with a wtrs
spoon. and drain each over the fat. Lay them
for an instant on brown paper to absorb tho
tat and roll hem b. in pan or bowl of pow
deled sugar. and lay them away in stone cakecroch
They Will keep a month. and be more delicious for the
keeping than they arc at first.
4 new and mos original iund of entertainment has
Inst been Introduced ia Pdrs. Guest, are invited 70
spanish Russian. Indian Tyrolese. Moorish soiree,
and they expected ~ come IN the costumes OF the
county Dc, mated the invitation The rooms
wher, the reception take, place decorated in strictly
the same ,tyle down to the minutest detail and at
The Narqui,e de >. who possesses one OF thu
hand some,t in the FaubOurg -. German, has
just given Venetian Fcte FOR which all the thlors
VI fashion and all famous painters Of the day had
allie been pressed H. service 10 design the most
rect .uim.s OF the " Temps des DOgeS' This ball
Nas gorgeous and beautiful in The extreme. and the
gloup, Of guests, sombre aud magnificent IN their
Icuel-d costumes standing around against The soft.
rich h.es OF the Venetian tapestries, in the long
gallery opening into the dancing hall, presented
perfect picture Venetian society In all IT. past glory.
Everything Of the time, and some Venetian Int
PLAYERS wearing costumes copied from the famous frcscO
Of Baiu-ta r,lot.I wandered about. touching chord
or two of instruments. sweet and far reaching,
which seemed to recall by their melodious sound the
dead axe, OF Venetian poetry and greatness. The
supper served In Venetian STYLE ana unique bits
Of crystal de- Veuise7 adorned the festive board. The
Marqui,e de > wore the costume Of a Doearess. made
Of cloth Of silver studded with diamonds emealds ard
rabies with huge ropes Of pearls hanging from her
head dress neck and The couon tavors were
fans upon which great artists had painted Venetian
scenes
The gorgeous enbroderics tlst sent
from Turkey suggestive Il CAV Eastern bazaars
especially popular just now. There arc
are table covers and variety Of table upright
p.auo ,csrfs in white pale turquoise. delicate green.
brilliant red brichy reds. and other colOrs wrought
with gold or silver. with metals and fade silks
IN medley OF beautiful coors. Table covers in this
-ylc raugc from $40 10 - and from ward TO
Two ward, square. The scarfs which long enough
for the plano from - 10 SIS in price.
A fad # the hour is the Use Of q wall hanging over
the mautc Of the Louis XV psrlors which a great
many people are encouraged BY fashionable decorators
70 get up regardless For this purpose the
embroidered Turkish coyerlcts. which are about two
ward, aud half by yards In size are often chosen.
\ hanging !n the palest blue satin embroidered in
II Nv hasa
ID Do placed over 1t mautel IN Louis XIV drawing
room.
The marriage Of yoIng Count de ClermontTonnerrs
with tho daughter q. the Marquis dc Ncoay furnished
Partisan ,cs4Sos with al occasion 10 display their
winter naery The tO.ct;es were superb, and tho
pageant presented by the distinguished crowd Of
guest, wa 'ruly Of unparalleled masniEcence. The
bride, drea, eNqu,ely simple and dainty, being
composed entirely Of white orepe-lissc embroidered
with orange blossoms IN hoc1e silk. The skirt was
edscd with band Of white marlbout feathers. and the
rain OF Geioa;ely embroidered crepe over duh
white silk. Around the neck was boa OF marabout
10 ermnglcd with orange buds. aud the Illusion veil
1, fastened 10 the hag with tuf Of orange blossoms
and au aicrr1e OF maiahout. According 10 French
fashion. Mademo.,ele de Nicolay wore no jewel, but
h-r dazzling engagement ring The brides mother. the
Marquee de Nloolay. a cream hued velvet dress
and long train hordercd with Russian sable Her
bonnet Wa entirely composed Of gardenas. and adorned
with nAi band II great diamonds en dIadene. Among
the wedding presents were gold dinner service made
bl goldsmith, from The Deccau. and toilet set Of
engraved rock CRY, sal. with nonosrdms and cIowns
Of emerald and Brilliant, OIL each separate piece
The fair has assumed 80 many Of what NAV bs
termed the aces of male attire. and has adopted
So generally masculine air that surprise as To any
fresh departure In that respect by ladies' of fashion
seem, altogether ont If place. An attempt has just
been made 10 get up lad!e, Steepecha,e at Melton
Nlowbrty. and there already some half dozen
tr, registered The idea Of ladies appearing the
lis~biu. 100 professional competition with the stcrner
,rN ~ Ly no means novel; for II Will be found in the
auual, of The British turf that Two ladies' well known
fl, -oriry vcrturcd "a, competitors pastime usually
IN. ll- IL. tul,.-