New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-02-21

OF London M SEM over some very pretty table covers
Of plain vcOurS which are simply hemmcd aud finished
with tw0inch fringe OF gold copper silver bnion
The tablescarfs OF this material are simply edged with
fringe at the ends and stamped with metal b0ruer
above 1t. The beauty Of these ablcovers lies in the
rich. artistic shade Of the vcours chosen. Which IS OF
such color t. harmonic perfectly with The metal
trimmings Thus >!very hue OF water green Is
trimmed with old silver: ard dark scarf Of copp"ry
rcd has metal fringe OF copper color Mt the ends ana
stamped border Of copper above the fringe. II ono
has not the time 10 make up OF these simple table
covers. it will probably be easier to get good erect
from square Of furniuretapeStry In India coior''
finishing it with n simple hem and n fringe OF metal
than 10 find desirable ready made cover In SHOPS.
one sometimes find very attractive Turkish covers
Of ccru scrim embroidered I'm medley OF cooFS NJ
very small price These useful In simple parlor.
Such cover Is especially suitable in simple country
house; and squire yard and half in size.
finished with fringe will not cost over 81 30 or ~.
such tablecovers incidents Of the market however.
and cannot always be found. We hope That these
hints viii be OF value TO A subscriber who asks for
information on this subject.
II Is not hundred years since DR.. Kitchener. In
his quaint Old book. ~ Cooks oracle gave among
culinary clriosies with roasted horse and lizards
I'm hot BROTH fried froGses.' Yet dish OF frogs
legs Is TO day a dainty dish that almost any one viii
appreciate. 1t has been estimated that over 10000
frogs legs are used in New-Yorl in n single season.
When II Is remembered that they seldom sell for less
than 80 cents pound. II Will be seen that they ara
no inconsderablc feature Of markets. They VIII
be in market in the spnngtime. being In prime CON
dltion in the latter part OF April and In May. Tho
only part OF the animal used is the hind legs. The
finest quality Of frogs legs from Canada. They
brought 10 market skinned and ready for use
All that Is necessary is to twist of their claws
Sprinkle them with salt and pepper to bro them dip
them In sweet OIL squeeze over them few drops OF
lemon Juice and lay them broiler Broil them very
carefully about five minutes each side. until they
are a very delicate brown. They should be served
with a maitre d'hotel butter
A more familiar Of cooking frogs Is 10 fry them
Wipe them or, season VIII 80" and pepper squeeze
few drops Of lemon Iul,o ,hcin If Won With;
dip them in beaten cc: tion In the finest sifed
bread cumbs. Lay them IN frying basket 30 e.
they do not touch and plunge them into Kettle 81
boiling fat. When they have fried for five minutes
lift them up. lay them on hot platter ana serve
them with IA Il little decoration OF green. TartAre
sauce Is very good with them. No one who eats
frogs legs cooked in either II these ways VIII tc
tempted to try the more elaborate fricasNee OF frogs
legs.
Tho newest dresSlng.tables pure examples
OF Louis XVI furniture, with their straight legs. brass
beaded edges and triangular shaped mirrors a rose
wood iresslnccasc Of this kind will cost about S61
II il has a triple mirror 50 will cost something more
and great many Of the new drcsNng-ca'c' are
furnished with this triple mirror. some OF these
dressing tables are made OF white maple trimmed with
either oxydized silver or bross mountnGs. The
favoritc material no wevcr is mahogany rosewood
The dressing Of to day is often chosen rs an odd
piece in rooms where the bostcad Is brass. the wash
stand cnamelled metal the chest Of drawers or chli
tonlcr any fanCul wood that the purchaser chooses
Duchess tables upholstered In India silks or sheer
creamy musiins aud lace, arc also popular
one Of The most delicious scoops in winter time Is a
PURGE OF black beans This 4. richer soup than a
white bean soup soak quart Of black beans over
night I'm water enough cover them. In the morning
rinse them off, put them I'm the soup kettle and add
four quarts ~ water and small knncklc of veal.
Let the soup simmer very slowly f,r about five hours
When 1t has cooked one hour add a small white onion
with a dozen cloves stuck in II. AZ the end Of i've
hours remove tho knuckc Of veal and strain the soup
through pure sieve into stone pot. Let 1t stand
over night and remove any grease that may have risen
t the top: or II Il + necessary 81 serve IL The same
day, the grease may he Skinned 81 A. II rises. In
either case the soup must be boiled up Tor about
ten minutes after 10 Is stTned. In order to make an
even smooth PURGE. 1t should have Just consistency
enough 10 cling 10 the spoon. Add two even table
spoonfuls az salt and an even caSpoOnul OF pepper
TO IT after It + strained.
Slice up two thin skinned lemons and put them
I'm the soup turccn. Add also ecgbailS. made OF the
yolhs Of three eggs boiled hard pounded 70 IA in'i"
and seasoned with half saltSpconfnl of salt ana u
pinch Of pepper They should De- about the size ~ a
hickory nut and should be put together with "a little
raw yok Of egg 10 keep them In shape. II necessary
Pour tho boiling hot soup the ce-halls aud lemon
I'm the soup turcen and serve IL Mt once. Tie lemon
may be omitted II you dout Hike IT. favor In the soup
II is quite difficult - drapc a bed successfully Inc
accompanying sketch 81 single brass bod'tcad win
chntz hlngings and bed spread NAV therefore be iod
useful The crown piece nt the top Is made Ut pine
and being covered with the chntz - affixed to the WALL
ON this the curtains gathered and nailed securely
q 81 Ss2A&
eXZs-fJ2 SANNy22::%S>>