New-York tribune., 1891-12-27

pigment II you wish to strengthen the sSecs o. your
pattern You obtain the desired result by ouuinms'
In this Mnton pattern is too elaborate. hmp0t
border may be taken: some OF the Dresden passcsis
very easy and II do not sketch witf facinv' W
cutting out the hgtIres In brown paper you can use
them Stencils tacking them 10 the floor and marne
out the outlines 1t not necessary for yon to 40
this border-work yourself; painter working unod
your directions easily do IT, The background OF
your border should OF be painted In osiore me
figures II 1t is Of raw sienna 1t VIII not in'ens~
with the other colors and may be painted over tns
whole. border with the figures stained entirely IN
prussian blue has very good effect also. Inc oo'u~
Is Of course not necessary
Chess players will be interested in the carved ivory
chessmen, imported from China. wherein the Emperor
and Empress OF China their imperial robes take ne
place Of the matter fact king and queen Checker
men are also imported each Of which is an intfiea
and dainty piece OF ivory work.
"From beef without mustard. from servano
who overvalues himself, from woman who PANT
eth herself the good Lord deliver u.s. says an OLD
English proverb. This calls renewed al ennon 70
the value which eplcures have always placed upon
mustard In the household accountbooks OF the
sixteenth century the annual supply OF mustard u
laid down as an important Item Whiie TINS e'i"s-
liant TO the digestive powers can uhdouoteor "
abused, yet where used in moderation IL s moes
wholesome and excellent. The fTtlch mixtures VI
mustard are among the best have. These mustarus
are USUALLY mixed with tarragon vinegar About Q
sapoonful OF cayenne pepper Is added 70 every 'w~
ounces OF mustard, and about half Glove OF eATn0
minced fine. and teaspoonful OF mushroom ca's"p'
The mixture must be made day before IL Is usea'
for the ingredients to become thoroughly snA-
gamated and It may be varied by using vinegar
favored with capers, anchovies, BASIL burnet or cce
In place OF taragon vinegar In an Old LIST OF
Parisan bon bons" there is mention OF no less thsn
twenty eight mustards Of different favor'. "as
custom in old times to use wine in mixing mususo-
This is seldom done to-day. When mustard Is 10
quired for instant use. 1t is often mixed VIII"
Il little thin cream at the table. COM
mon way OF mixing mustard Is with hofso
radish vinegar. Put half cup OF good cioer
or wine vinegar In small porcelain. sauce
pan, bring 1t 10 the boiling point ana tnen
pour 1t Of grated horse-radisn. Leu sne
vinegar stand with the horse-r -radsh over nishs 'ee"
strain off the viiiegar and mix In II enough Oh sno
best English mustard to make a thick paste Aao
two tabcspoonuls of aIragon vinegar and saltspoon-
full OF cayenne pepper. II this does not thin ths
mustard to the consistency Of a thick cream ano y
little more tarragon vIegar. Let the mustard stsnd
mixed for two or thrU days, when it will be ready
for use. We hope these recipes will be OF value -
several subscribers who have asked for them
Nos every one understands how to lard a bird suc-
cessfuy. Two articles are necessary, good iarong-
needle Of proper size and good Iardng pork. Iho
pork should be white and very firm. and shoum %
cold when it is used 1t is a good plan to nave Dowi
of broken ice at hand aud the lardoons OH 1t after
they are cut Put the strip of pork in the top of tho
needle pressing II in firmly. Thrust the point OF tho
needle through the flesh OF the bird or In the meat 70
lie larded upward. About half an inch OF the iar-
doom should show each side after 1t Is put ' Tho
Iardng should be inserted at intervals OF about an
inch apart and in even systematic rows When o'ru
is rich fat like duck. 1t would be absurd 70 laro
it, One would not think of larding sirldn Oh peef,
illet OF beef however, Is always larded because IL
has little natural fat Game birds OF all klnds, eA-
cept ducks, are improved By arding. Domestic lowis
are not often treated In this way. roast OF veal "a
usually much better for larding; and most braised
meats are larded because lean pieces Oh meat arc
usually selected for this hind OF cooking
The size Of lartoon naturally depends ON
the size OF the article to be arded Quail ana otnsr
small birds and sweetbreads require ardoons soous s
size OF a match Those used in the breast OF
partridge or grouse should be twice this size, and IN
fet of beef four times this size one requires aso'
ing needles suitable to each size. Daubing Is some
what different process from larding NO neeoie u
necessary. Holes made In the meat Win q hnhe.
and pieces OF pork and various vegetables are puseo
in with the finger Z" beef Ia mode Is prePaT"
in this way It is impossible for one to lard suc-
cessfully without practice, though one may readily
learn to lard well enough to give the requisite navor
II not the most ornamental appearance to the WORK.
One frequently sees printed orders for larding with
bacon This does not mean smoked bacon, but whas
Is known Is this country as salt pork The sides OK
pork whether cured by salting or smoking, are known
in England and generally the Continent as bacon.
Some Of the handsomest breakfast sets mpofeoe
this season are from the Crown Derby factory Tney
are shown in a cream white ground, with q two-inch
border Of yellow dafodls. with green leaves Thefo
are other sets bordered with prmroses. with wth
English cowslips or other familiar wild flowers OF the
English lanes.
From the land Of the Gar sets OF two pieces
OF silver-a sugar bowl and cream pitcher In wicker
work pattern suitable for display at high teas. The
two pieces are $50.
Tile little cups and OF colOred crystal which
are used for Roman punches and sorbets are exceed
inry pretty Some OF the dantiest OF these c0lored
glasses are decorated with delicate design In gold.
The term partridge is variously used In different
sally sold in New York. Philadelphia, and all North
ern markets as partridge Its fine flavor makes 10
n t,voite with epicures. In rhe South this bird 10
called n pheasant and the quail, which Is third
the size of the rued grouse, is called partridge.
There is no bird known in the South as the quail
The rufred grouse and the quail both have whla
flesh and the flesh Of the ptarmgan is white but tho
minated grouse which is brought to our New-York
markets in large quantities from the West. and ~
Generally known the prairie chicken has dark nesh.
Tbe b,rd with white meat takes about ten minutes
usually allowed for cooking prairie hen Is about
thirty minutes.
A little bOrax will assist a aundress-say q tca-
snoonfl added to quart Of starchto give the polish