The Forrest City times., 1891-05-01
Fla silion Hints.

Cat 's,eyes and tiger-eyes are added to the imitation jewels with which dress trimmings are studded.
 Jet cabochons an inch in diameter are set in open lace-like squares in new passementeries.
 A fraise or ruche of white lace and Jabots and cravats of lace are on the cloth costumes for spring made by Paris medistes.
 Nail-heads initiating amethysts, emeralds, and topazes, for studding sleeves, collars, and plastorns, are called jewels i'll the shops, and are sold for twelve to fifteen cents u doz- ell.
 Ceintures of gold or of net. Swiss belts with pendant fringes, and most realistic serpents of beads and silk cords are added to girdles of gold gal loon. passementerie, and jet for finish ing the waists of new gowns.
 Flannelettes for tennis gowns are ribbed like Bedford cords, and come in marrow stripes of lilac, pale blue, or pink with white. More dressy white woolens, as sheer and soft as crepon, are also in thepopular lengthwise ribs. A military pompon ofpleated lace is set erect in the middle of round hats l and capotes. It is sometimes encir- cled by all asp of jet, with ruby or emerald eyes, or else 1t springs from a circle of large gilt or jet balls that arc really mammoth beads.
 Homely Hints. CAULIFLowER AU GRATIN.--Arrange some pieces of previously boiled cauli- flower on adish,pour over them a little clarified butter; strew over Parmesan cheese, and season with pepper and salt and a little grated nutmeg, brown quickly in the oven.
 SNOW CREAM. Well beat the whites of three eggs and add to them q quart of cream; stir well together, add glass tul Of raisin wine, two tablespoonfuls of sugar and the peel of half lemon; whip all to a froth, remove the peel and serve in n glass dish, with sponge cake
 STEwEp CHEEsE.--Put a small piece Of butter in a stew-pan, slice in a half pound oi rich cheese, and when melt ed stir in teaspooniul of made mus tard and the beaten yellls of two eggs. Turn into baking dish, brown in the oven and serve at once with tosted bread.
 To DRESS THE INSIDE OF A SiRLoIN.- Gut the inside from sirloin of beef, and put it into stewpan with one and one-half pints of good gravy, a tablespoonful of ketchup of any kind. q little mace, pepper and salt; stew 1t slowly about an hour, and serve with piquante of horse radish sauce.
 BREAD CAKEs.--Soak scraps of stale bread in sufficient milk to cover them. When quite soft, mash fine, stir in two well-beaten eggs. a teaspoontul bak- ing powder, and teaspoonful of salt. Sit i'll enough four to bind them for frying. Drop by spooniuls into hot butter or drippings.
 OMELETTE WITH CHEESE Beat SIX eggs very light; add two tablespoonfuls of cream, a dessert spoonful of butter, a little parsley, pepper and salt, add teaspoonful of grated cheese; beat all we'll together and pour into a pan in which small piece of butter is melting: cook one side a light brown, then fold over and place on dish for the table.
 BEEF HEART, ENGLISH HSryLE.-Soak beef heart for three hours in warm water; then remove the lobes and fill with veal stufiing; sew it securely; fasten piece of buttered white paper over the heart and roast 1.-two hours, basting 1t very frequently; just before taking 1t from the oven remove the paper and haste well with butter and flour; serve with a rich gravy poured over 1t and currant jelly.