St. Paul daily globe., 1890-04-27


~ ,;; s;;,;; :;:; ;$j s; s;
siness. The draping of Oriental rugs
on the wall, in which nestle firearms,
old armor, shields and heraldry is a
feature of this hall decoration. Great
carved benches, or settles, and oak
chairs make themselves useful by being
ornamental in these rooms-or halls.
Those who are fortunate enough to
possess valuable antique embroidery
and tapestry need never be heartbrOken
by the ravages made in it by time,
moths or hard wear. AT the decorative
society a quantity of fine old tapestry is
undergoing reconstruction. Sad to re-
late, it had in some past time in its ca
reer served as a floor covering
in one of the old palaces in
Geneva. The surface is not only
threadbare, the colors are not only un-
many Jagged rents in which the warp
and woof are both entirely worn away.
Under skillful and patient treatment.
the torn places are being carefully
backed, and the holes replaced with
needlework that can scarcely be dis
tinguished from the original. To make
heavy cover for
A Dining Room
or library table take a piece of felt of
the requisite size and put a border all
around of Bagdad-nronounce by the
way, with the two as very broad. This
Will make a table covering less eXpen-
sive than tie regularly woven Bagdad
table covers. Bagdad has many uses;
for isntance, an ingenious meth
cd of making a pretty chair is
to utilize an old splint-roc cke L,
without arms, covering it entirely with
Bagdad, and using the border as bal
knocked Off the rockers. An old sofa,
that old sofas so unblushingly present,
may be rejuvenated with some protect
ing striges of Bagdad if the colors. and
material harm onize with the old cover
ing.
A stand cover OF white linen, en-
broidered in white or colored linen floss.
commends itself to housekeepers who
like things that will wash. One of the
prettiest new styles has a border all
around of grape leaves, overlapping,
embroidered in open stitches. ANY one
with clever pencil could make her own
designs from natural leaves. provided
she can wait for the leaves
to develop. Take real leaf, lay it on
the linen, and draw the pencil around
it. After the design is ready, button
hole each leaf all around. This makes
the finish to the table cover. as it has
neither hem nor fringe. The veins of
the leaves are done in outline stitch and
of course, very easy to get any pattern
stamped, provided one cannot draws
design.
English HOusekeepers
tell us that we do notkeep enough "cut-
ters." as they are called, among our kit
chen utensils. They are cheap luxuries.
which in many American households
shine by their absence. Outlet cutters.
for instance, are very useful for shaping
lobster or salmon outlets, thereby avoid
ing the handling otherwise necessary,
and which, if done by an ineXperi-
enced cook, renders the entree as
tough as shoe leather, while who does
ordinary sandwich of daily life and the
dainty little circle, heXagon or triangle
which appears as delicate hors dnu-
vre OF pretty little adjunct of the 5
o'clock tea tray of a weli-appOinted es-
tablishment? Vegetable cutters are also
great helps, as with them you can vary
ordinary c0nSomme ad infinitum, and
render commonplace soup really a
high-claSS one.
While on this subject 1 must say
something of the ''border mold" A
French borderis quite expensive, and it
is difficult TO get a mold which will fit
inside the rim of. an ordinary meat
platter The best way is to cut out OF
stiff paper mold of the right proper
tions aud sew the parts togeth-
er SO as to represent the shape of
the mold perfectly. Such model
can readily duplicate it in tin, 1t is
best to be exact, as the average tinsmith
never saw border mold, and will not
understand the order unless he has such
model as described. Rice can be pre-
pared in two ways fora border. By tine
first method it should be cooked fifteen
or twenty minutes longer than for
Ordinary Serving.
After greasing the mold thoroughly, the
rice should be pressed in and allowed to
cook for fifteen minutes. 1t can then
be turned ont around the platter, and
the fricassee or other dish of meat
heaped in the center. The second
a.
for one hour, then drain, add table
spoonful of butter and teaspoon
full of salt, and mash the whole
well, adding two eggs and beating them
thoroughly in with the rice. Press the
mixture firmly into a buttered border
mold, and fifteen minutes after turn it
out. A border mold should be about
two inches high and two inches wide.
1t can be utilized for aspic jelly borders,
which are served around bO ned turkey,
or for meat salads. 1t may also be used
for mashed potato border, for curries,
blanquettes of veal and stewS.
The cooking of vegetables is an art,
and one worth cultivating. A little
heart, as well as art, must needs go into
the oven or the kettle. or delicate
trary to the old opinion, it is now be-
lieved by many of the best scientists of
the present day that vegetables and
| cereals furnish all substances need
ed for the nourishment and main-
tenance of the body. However that
may be. fruits, grains and vegetables
largely predominate over meat In the
dietary. and we cannct overestimate the
necessity of preparing them so as to be
at the same time appetizing and
strengthening.
In boiling vegetables it is much better
to use soft water than hard. This is no
fancy. but has been and may be dem
onstrated
/ % The Housewife
| is authority for this statement: Lettuce,
spinach. and cauliflower need to be
washed in several waters and then left
/ in ice-cold waite a few minutes before
| drawing. The use of these vegetables
is very apparent to one who studies the
chemistry of food. By them slight in
dispositions are often removed, and
very likely grave disorders obviated.
Almost every kind of vegetable has its
specific effect. Celery, it is we'll known.
| is a nervous sedative, and acts favor
ably upon rheumatism and neuralgia:
lettuce and cucumbers, with the acid
which is used in dressing them, are
t.t