New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-06-19

With the first June roses. bouquets become reg
Mar mart OF the ornarncntaton OF the living room in
oven the himbest cottages II requires genuine
artist 10 arrange flowers with that loving care ana
taste that give the very best results NOT ohy
should the flowers themselves and their surroundings
be studied but the vase that holds them, ana the
manner in which they are placed. The old fashioned
SET bOuaret with its wired STEMS Is thing OF inc
past though few florists, believe, torture their
flowers still into this shape to order The best ELECT
,s generally obtained BY massing one variety OF dos
SONS together. some flowers, like roses ana ihieS'
are seen 10 the best advantage In clear crystal
globe or vase which shows the beauty OF the leaf ana
thornoi stem as we'll rs the blossom. "aterrhes
mr., ALWAYS prctticst spread In mound on low plat
tor which IL concealed by bloom and leaf. Vases
nointed Nth flowers are effective rs Hover
| luiders Az something in monotone. For this reason
Dresden china does not mako an especially deslraoie
flower holder though attractive enough as br'ctt
brac An ordinary brown pitcher Is charming
holder for ox-cyed daisies or their goldcnpetaled
cousins the black eyed SuSans." The same pitcher
makts an artistic receptacle for golden rod later in
| the summer
Ferns look better In oIlvogreen vase than In
| almost ANYTHING else. The bluo iris which Is now
| coming into blossom by every country brooksde
makes very effective cluster massed with few brook
forms or brake. DO not pick the full blown howers,
but TIN buds which are beginning to show color. and
ulu como ont I'm water. DO not allow any other
| blossoms to be mixed with them. Tho writer saw
them massed last year In n vase OF dark Rookwood.
| with n tcrch Of yellow In its decoration. and they
formed n most attractive corner IN country parlor.
| A dark Roolgwocd Is also pretty for pansies.
yellow dafodlls and pink mallows. Wild roses should
| he massed I'm some rustic vase. like brown TAR or
| - hluc Delft pitcher to show their pure lovelness.
Croen meas will soon be ripe In country gardens in
This Intiiude and already furnished In abundance
| IN our city markets. Green peas usually served
| I'm but one way. that Is boiled. ana great many
noon,e do not know that there Is any other way to
serve them Yet they make most delicious purec
soup. and are excellent served In cream.
To make the SOUP take pint OF green peas add
quart OF white stock n small onion. two sprays Of
narsley and one OF celery teaspOonf OF SALT ana
half teaspoonful Of pepper. Let the soup cook for
hal, an hour smmering slowly. At the end OF this
time try one OF the peas and II II is thoroughly done
| s,r,n tho soup through O pirce sieve. rubbing the
mons through Let the soup boil again for ten min
| utes. stirring II OFTEN Then add a cup Of boiling
cream md salt and pepper to the taste. Stir tea
snoonn OF butter In the soup. just before serving IT,
Rolled pcas are very often served In French Kitchens
| I, n cream sauce, made with half cup OF cream
| tbcbened with tcaspoonful Of butter and IL scnnt
| tcospoonfu OF -four still another Is TO beat an egg
xo,k into two ablespoonfs OF sweet cream. and add
| IN the boiled peas after they have been drained.
Three tabespoonfus OF boiled peas is delicious ad-
dlon TO almost any kind Of soup In which vegetables
are used and when any boiled peas are left ovcr they
should be saved to add to the next days soup. No
vecetn BILE looses more sweetness when stale than peas
To Ia served In perfection they should be picked IN
| the dew Of the morning and cooked the same day.
Thoy should never DO shelled until Just before TIE