New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-03-29


wind blows over IT, The box is made Of very thin
boards five inches deep. six or seven inches wide ana
| long enough to tit into the windOw-sill lhe DeSt
strings are fiddle catgut but twisted silk wire may
be used These stretched from side to SIDE ana IL
correctly tuned produce q sweet and sad music. Those
generally made by boys with wire strings Simply
| make one SILVER. When the harp is placed on the
sill the window is raised Just high enough to let the
| wind blow across and the sound Is weird, II nothhg
| else.
Spring novelties are to the fore and very pretty
| some of them are Here are o nupber of the very
| latest:
plate shaped hat of brown straw, with tiny
wreath of rosebuds and green leaves around the Dr
great noeud of ribbon inerspersed with loops oi
golden braid
pongee parasol, on which has been beautifully
painted by hand flight of brown swallows (harbmsers
of spring. Brown lace and brown ribbons FORM nhish
to this charming but rather conspicuous article WINCH
however might bo used for special occasionsas might
also a pair OF brown suede gloves winch nave q crest
| or monogram embroidered in gold. Gray and silver
make also a pretty combination for these "ancieht
dame Of jousts and tourney" looking hand coverings
A neat-looking patent leather tie has tancolored
CATER buttoned over it, With several CATERS, by the
way. and two pairs OF oxford" one Day eHecU nun"
| Der o. changes in ones f00tgeaI.
Finally t, end the list some sheer handKercheis
with delicate stripes or OF pink or ble WIN
| white hemsttched scaoped borders.
| When the art of making fpaste is once mastered
there are many simple delicious desserts and acceptable
enyees at ones command. 1t Is true that paly Shells
may be purchased by the dozen at French coohshops'
and, unless Is perfectly willing to follow aitiuy
the details Of making puff paste, 1t Is the best way u
settle this problem. This is an eXtrvagant alterha-
tive but not so extravagant TO throw the materials
of puff paste carecssly together producing sodden,
| oily mass that is neither wholesome n0 palaable.
For many years the cake of French bakeshops
| were the despair and admiration of amateur COOKS.
But today there are 80 many excellent rules in crcu-
aton for pateachou that the mystery Of Boston cream
cakes these cakes were once universally cailed Is
well known The following rule substitutes milk
for water and makes tender paste than the com
mon rule Put into saucepan two glls or cup
Of milk add two large tablespoonfus of butter; mix
the milk aud butter in a and bring them to
the boiling point. As soon as this mixture boilS. have
ready a quarter Of a pound OF well-sifted hour, and
stir il thoroughly in. This paste should cleaVe from
the pam and when pressed with the fingers should
be firm and not sticky Let it rest for an hour then
add an egg. and beat il in thoroughly. Ii VIII take
| time but persevere. Add another egg and an
Other till four eggs added. when the paste Is
| ready 1t can be baked in large round spoonius
two inches high 10 form cream cakes, when IL should
| be baked thirty minutes in moderate oven Inc
vaetc may also be made in long. slender strips for
cellars by pressing through pastry bag ana shouid
then be baked for twenty minutes FNceieht Hlteers
may also be from spOonfuls Of this paste fried
in hot fat like doughnuts. In all cases 1t forms
hollow she'll Of dainty crust and should be cut at the
side when cold with scissors and filled with a pre-
| pared cream with whipped cream Ike the centre
OF charlotte russo The best filling OF prepared cream
! /, made with pint Of boiling milk, into when Is
stirred two tablcSpOonuls OF sugar. an ounce OF noar'
half an ounce of cornstarch and two eggs; beat all
these ingredients together vigorously with an eggwhip
| tlot, Tho m
| containing the cream in another containing boiling
wafer and continue stirring till the cream thickenS,
| or a double boiler may lie used When the cream Is
thick remove H. and add teaSpoonul OF vanilla or
anv flavor YOU prefer. and pour the cream INFO bowl
| To become cold before using it, The cream for choco-
| late cellars Is always favored with vanilla. Cream
cahcs are very nice filed with strawberry preserve and
| served with whipped cream.
| Wood chests deliberately carved come from Vienna.
| Scroll work and the ornate figures Of the Italian
renaissance furnish the patterns for this carving.
-uch chests arc especially attractive for settles
| in the hall where their capacOus interiors may be
devoted to ovcr,hocs and anything else the owner
find, convenient to keep in the hall II ono Is 10
.nrvo as wOodbOX. il is better TO select 10 with very
little carving. tho dust and ashes OF the fireplace
ere likely to keep an eaboratcy carved woodboX dingy
al the time Small boxes Of this Kind COST III carved
walnut, $50 up 500.
The new strawberry SETS decorated WIN tue straw
berry flower ard leaf especially dainty a set III
cludcs a low. large dish for The be'leS' htuo ha'
| cream pitcher. a sugar and twelve sascers, and
costs in French china ~ 30.
II saves great deal of time have all the tools and
materials for sewing at hand before beginning Keep
an abundance of needles in different lengths and sizes
and thread of all kinds 1t pays buy tkc1heap. fine
ba,tng cotton that comes in p0oi of thousand yards
| each for i cents. This bastins cotton Is not only
cheaper but IL is fine and not As tightly woven ana
therefore better ada pied to il purpose than thread thal
is better made ana costs > cents spool OF ZOO yards
II is not fit Tor any other purpose, however Never
Use any coIored thread for baSting often leaves
STAIN A long slender needle is the best for baStinS
No persou can learn to tit well until she learns to base
we'll using moderately short even Stitches In rchioV-
ing bastng threads. always clip the thread Is p"hS
Il stretches q garment out Of shape and wrncS H. ana
ON velvet frequently leaves mark The finishing OF
| dress Is the most important part. Nothing Is more
unsatisfactory than a dress only half put together
There are no Innings in market that stretch so little
| that wehtted dress stays in place ana does not
get out of shape with The best hooks for gowns
and wraps are made with the tip ban In slightly so
| they do not become unfastencd. The patent hooks
| and ewes are somewhat uncomfortable to use ana
clumsy In place Of them OF the best dresSmak'
er use ordinary black hooks and eyes, of small sze
alternating them-putting on first hook ana then an
eve on either SIDE and thus obviating the tendency 10
| unlock.
II is said to be good plan to soak whalcbones few
moments in warm water in order to make them flexible
and conform TO the figure when put In the castings
Nothing that has been introduced to take the place
NJ whalebones is a perfect success BE careful to use
! n thin flexible whalebone Remember yon are a
short woman that you must not insist on having your
waist made as long II You were taller. Nothing Is
more awkward than long waist ON short woman
II is easy to remedy such defect In your figure by
raising the waist line IN the dress
| What IS more beautiful for a low screen around
tho Kitchen windows than sweet peas. II the kitchen
Is ON the sunny side OF the house they VIII mXur'ae
| with no other fertilizer than the soapsuds of the
| weekly washing. The seed should be planted very
early in the season, in rich, sunny place as deep