The National tribune., 1892-12-15

worn little sleeveless jacket OF velvet. u "a
cut off perfectly straight at the bottom. Wide
epaulsts of lace falling over the pulled Elssyes
are gathered thickly on the shoulders. The
gown is pretty made up either entirely in
white Or in colors.
s..
With Christmas usually comes the plum pud.
ding, and il Is made after several methods
but the general idea, which is amended some
what to suit different tastes, with approximate
proportions, is as follows: Thers must be one
pound and quarter Of raisins picked and
seeded carefully; one pound of clean, dry cur
rants, one pound of sust chopped fine, and then
the recipe calls for six ounces Of -four. Six
ounces, az may be calculated, is something be.
tween . half and a quarter of peund-thres-
Fights, in fact. Flour Is not alwas used. Then
there must bs half a pound Of fns bread
crumbs. two ounces of candied orange, Ismon
and citron, half = pound of brown sugar, the
grated rind of . lemon, grated nutmeg, and q
saltspoonful of salt. The butter and sugar are
creamed, the other parts added, and the whole
moistened with eight eggs, the whites and
yolks beaten separately. Enough milk 10
added to make good stiff batter. This ID
baked in a pudding-bag or in a mold. It Ia
best to make the bag of thin unbleachsd mus
lin, and allowance must be made for the swell
ing of the pudding. 1t must be scalded, but
tered and Toured before the batter Is put Ia.
The pudding should be cooked for four or i've
hours, always boiling briskIy, and always we'll
covered with water. If it stops boiling or b.
comes uncovered with water then, It is spoiled.
When the pudding Is first put in, the kettle
should be only about three-quarters full Of the
boiling water. so that the corners Of the cloth
stick out, then for a second or two the pudding
should be moved about in the water. After
ward, the kettle should be filed with boiling
water and covered. When the pudding Is
cooked it should be well-shaped and dark in
color. It should be served on hot dish with
little granulatsd sugar busted over IL, a sprig
Of holly in the top, and with either hard OK
soft sauce.
**x
Il is q good idea In cooking the pudding 10
have on the stove the teakettle fall Of boiling
water that may replenish the supply for the
pudding as 1t boils.
4 good hard sauce is made by Dreaming to-
gethsr equal quantities of butter and sugar,
to which is added well-beaten egg, the juice
of lemon or vanilla favoring, and little
grated nutmeg. 1t should be smoothsd with .
broad blsded knife, and cooled before 1t Ia
served. soft sauce to be served with the pud-
ding can be made from sugar, egg, butter, snd
favoring stirred into boiling water thickensd
with little cornstarch.
sss
Nice rolls for tea are made after sbs follow.
ing recipe: Scsld one and one-half pirts Of nsw
milk, and when it is warm stir il ints two
quarts of sifted -four with two tsblsspoonfuls
of butter, teaspoonful of salt. tablespoonful
of sugar, and either a half cake of compressed
yeast or 8 half cup of homemade. Stir well
together and let rise, then knead and put than
to rise again. When light third time knsad.
Knsad well and roll out half an inah chick.
Cut with large biseuit-cutter, butter scrsH
che top and fold half way over. Place In bus-
tered pans and let them rise once more saa
then bake In moderate oven for 10 or 90 min
Etes.
-
It has been some time since the pslmisst days
of darned net. There was time when 10 was
white net dress over colored silk or ssseen
lining was considered quite the desirable thing.
Now there is revived these same darnins
stitches, but the net used is black silk net, and
the brightest of colors in embroidery silks ara
selected. Then the net is put over some bright.
colored silk OF satin and is used for sofs-piI.
low cover. It has very gorgeously Spanish
effect.
book is generally a very acceptable Christ
mas gift, but in selecting one either try to dis.
cover one that has been long wanted by your
friend, or else one that has particularly pleased
yourself. Unless the book be of some special
interest to the one for whom it is intended and
none to you, it is best to read 1t hrst, and a.
you find passages that are particularly pleasing.
mark them with tiny ribbon markers slipped