Passaic City record., 1892-12-24

the walls.
In the upper three pockets are several
busters, squares of cheese cloth hem med
or finished with stitching to match the
apron. New York Telegram.
RUGS OUT OF OLD BLANKETS.
Some one has suggested the making
of lounge rugs out of old woolen
blankets that, because they are shrunken
and yellow, are no longer useful as
blankets. There are two methods sug-
gested. One is to first dye them some
soft, dark shade, say dark brown, then
trim them off to make them good size
for the lounge cover, and decorate them
either IN long strips or in borders across
the ends, with little embroidery done
with crewels. A very simple design
might be made of interlacing circles or
parts of circles, and these could easily be
marked with the aid of an inverted
tumbler., Embroidered in pretty reds or
browns and yeilows, they would make
the rug very bright. The other method
involves little more work. It is to
make stripes Of some soft woolen goods
two or three breadths Of dress goods will
do. Make these stripes from nine to
twelve inches wide. Line them with
paper muslin, basting in the edges.
Then draw in either simple vine de-
sign along the stripe or scattered leaves
and flowers. Work these with rewels,
using the outline stitch or the long and
short Kensington. It will not take
very much work to embroider them.
Baste these stripes lengthwise on
blanket that has been dyed some pretty
color and then applique each side down
with simple catch stitch or herring
bone stitch, using black crewels. Finish
the ends with heavy fringe. New York
World.
FISH PIES.
For the proper preparation OF fish
pies it is essential, SAYS the New York
journal, to have ready some good force
meat, the recipe for which can serve as
starting point. The principal compo-
nent of this forcemeat is a bread panade,
which is made thus: Soak ont-half
pound of the crumbs of a new loaf in
tepid water, wiring it in cloth to ex-
tract the moisture and stir it over the
fire in saucepan with one-half ounce of
butter, and salt to taste, until it forms
compact and smooth paste, detaching it
self well from the saucepan; put it to
cool between two plates and proceed to
the mixture of the other ingredients.
Skin, say, couple of whiting, scrape
off the flesh with a spoon, press it
through sieve with wooden pestle,
and to every six ounces of the fish allow
one-quarter pound of panade and three
ounces of fresh butter; pound these to-
gether in basin and gradually add two
whole eggs and the yolk of one, season
rather plentifully with nutmeg, pepper
and salt and put it in q cold place or on
ice till wanted.
Any kind of fish can be used for the
purpose, always working according to
the given proportions, whether in larger
or smaller quantities. To make an or
dinary fish pie, use any seasonable, firm
feshed fish; after well cleaning it, cut
it up into medium-sized fillets. arrange
these in an earthen vessel in tidy layers
thickly sprinkled with mixture of pep
per, salt, spices and finely chopped aro
matte herbs to tastc and chcrvil; cover
closely and stand in a cool place for
twelve hours in warm weather, or twenty
four hours in the cold season.
Have ready the pastry Cine the dish
with it or not, as preferred), put layer
Of forcemeat at the bottom, over it one
of fish, and SO alternately till the dish is
full and well raised toward the centre;
let the top layer consist of forcemeat,
and cover with little pieces OF butter or
thin slices of bacon. Lay the pastry
over the top, brush it with yolk Of egg,
make hole in the middle, and bake for
about three hours. Serve cold.
To use up remains of cod or other
FISH, the flesh of which is apt to taste
rather dry, try the following: Line
baking dish or tin with some thin
pastry, spread little butter over it,
break up the cold fish into small pieces,
have ready some bread crumbs soaked
in milk; stir into this plentiful season
ing, chopped parsley, onions and
chervil; I'll the dish with alternate
layers of fish and stufing; beat up six |
eggs with half pint Of cream, season
with salt, pepper and nutmeg, and ladle |
it in by spoonfuls over the contents of |
the dish.
When nearly soaked in, cover with
thick crust. bake it for an hour and q
half till golden brown; turn it ont, or
serve as it is--with or without parsley |
and butter sauce. The above proportion
Of eggs and cream is for about two soup |
plates full of fish. To make the sauce
melt a lump Of butter. season it, and J
sprinkle in some finelyschopped parsley.
A Ia Ste. Therese--Line tin mold
with short paste, begin with layer Of
forcemeat: over this nut 4 slice Of salmon l