New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-07-19

10,
little boy of eleven made the frame quite alone and
his small sister embroidered those falling leaves on the
canvas The design is her own. and she copied the
leaves from nature, so the whole thing looks quite
'woOdsy' the children expressed it, They made it
for my birthday and I never saw it until it was
finished
1--WE made three before we 60 right" added
the boy who stood by, well pleased to have his work
admired. The prcttest sticks are apt to be decaye
and it was not until cut down some young, strong
saplngs that made seat strong enough bear any
ones weight"
The freezing of an icecream Is a point in which
amateur cooks apt TO fail. cream that comes
on the table icy with the consistency of crys
tai is total failure though it be evenly frozen
throughout. The rule for simple ce-cream that it
should have Just consistency enough TO remain in
moulded form and no more. 1t should be of a Light
creamy texture On account of the peculiar nghness
of French creams many cooks who ignorant of the
process Of freezing them have supposed that beaten
cream was used In making them. This is not the
fact. The is beaten for mousse and this gives
its peculiar moss like consistency; but simple
French icecream is made OF the unbeaten cream Con
santly stirring it during the process Of freezing gives
to il its lightness All the best feezers have beater
attached to them, which beats the while il
freezing.
While upon this subject it is well to remember that
sufficient time end It wise distrust freezers that
do the work in al unreasOnably short tine. They
freeze the materials of the into cicles but they
cannot beat and form a cream as IL should be. 1t
takes at Least fifteen minutes TO freeze and beat cream
and in the nature of the materials it is impossible to
freeze IL properly in less time. By Of double
quantity of SALT the material Of ice-cream be
concealed into coarse Of icy consistency which
seems TO satisfy the taste Of people who have
never eaten a genuine French cream; but such
preparation cannot be considered anything but
culinary blunder. All properly frozen creams should
rest packed in ice and salt for at least two or for
even three hours before serving.
Rope frames are among the fads Of people who in
sst ON adopting unitarian articles for decorative
poses. The best rope for such purposes Is hemp
manila is not so smooth. very pretty frame for
sea-pcture may be made from of common wood,
well grained and colored in natural color over this
plain frame is stretched fine fsh-net. which IS tackled
smoothly down the back smau size Of rope is
fastened on the inner edge of the frame by long.
slender brsds and the fsh-net and rope aerward
lded svered as best suits the tone of the picture
A new fancy is @green luncheon" This is
especially attractive color for midsummer repas and
is not as common as pink or yellow. The prettiest
centrepece On such occasion is low slvered rush
basket of ferns resting white linen tabeccnte en-
broidered with the palest leatgreen. White water
lilies with their green leaves will also make delight
ful table-centre at such dinner Sprays Of maiden
hair ferns tied with pale ribbons of the same color
should rest at each plate. The of the luncheon
might include PURGE Of green peas, or OF sorrel cut
LET'S of lamb served spinach chicken salad served
in green MayOnnaise dressing, and a melon-shaped
uould Of Charlotte Russo sprnklcd with chopped
pistachio nuts and wreathed with whipped cream
tinted a delicate color with spinach green. few
white dishes interpreted TO give decacy and relief TO
the other color almost necessities, as
the rigid adherence to one shade IN such
a meal becomes monotonous, while the sug-
gestion of the prevailing tint is very attractive
poppy dinner" is Of the ideas which come from
abroad There is delightful rural suggestion in din
nerabe DECORATED with field peoples, flowers and
wheaton ears.