The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1893-07-31
THE HOME.
WHITE LAcEs.

thew were sometimes made underground
in cellars. in order to keep the extremely
fine thread of the work supple. The
most costly of modern laces is old round
point. variety of point d Alencon.
Next in quality to this lace, in popular
estimation, comes the Duchesse lace, a
French variety of lace akin in style to
the English honiton and the Venice
point. the making of which has recently
been revived at the island of Burano.
Old round point costs about SO or $40 a
ward in two-and-a-quarter-inch width,
though it may be much more costly. the
price being regulated almost exclusively
by it's quality. The famous flounce of
lace made for the Empress Eugenie be-
| fore the Franco-Prussian war, which was
brought to this country, is one of the fl
nest specimens of this lace. and is worth
many thousands of dollars. Round
point is characterized by it's fine, round
| mesh on which the pattern appears to be
wrought, and occasionally raised in re-
| lief. as in the case of roses or other flow
ers. Mechlin lace is another variety of
| lace of exquisite cobweb-like texture.
1t had mesh like round point, but was
more film-like in pattern. There is lit
| tie or none of this lace made on the
cushion to-day, though it is frequently
| initiated by machinery. Duchesse lace
| is worth about half as much as round
point 1t is not woven with a round
| mesh but the pattern is rather connect
ed by irregular strands, giving it some
what the effect of the guipure without
l So, 4ha
same style, but usually in more artistic
patterns and of finer quality, costs about
! the same as round point. Honiton lace,
| once the pride of English manufacture,
which Queen Victoria has never been
able to re-introduce into fashion, al
though she has made many attempts to
so in aid of the English lace industries,
| is a lace inferior in design to Duchesse,
but it sells at the same price when it can
| be found in market.
All the laces here named may be just
| ly claimed to have an intrinsic value of
their own, SO that they may be ranked
with the jewels, silver and other cher
ished heirlooms of the family. Among
| handsome white laees must be ranked
| the handmade Spanish laces, which
should not be confused with the hand
run Spanish lace, quite different thing.
| A genuine handmade Spanish lace is
| worth about as much as old round point.
| The characteristic of this lace is that it
| is made of silk, while all other hand
made laces are made of thread. 1t has
| a fine mesh and bold. Towering Oriental
| pattern, which characterize the once IA
| nous silk laces made at Aurillac.
Among inexpensive handmade lace
may be reckoned English thread and
Valenciennes laces. The former is very
little used to-day, and the latter is chief
| ly seen on fine underware and on infants
| robes, though there has been an effort to
revive it for dress purposes this season.
| Valenciennes lace has a square or dla-
mond shape mesh, and it costs about
one-quarter as mnch as round point
though the price must be regulated quite,
as much by the quality as by the width.
A fine quality of Valenciennes lace, two
| and half inches wide, ranges from 81.
| so to $780, English thread lace is
worth a little less than Valenciennes,
but it is largely superseded by imitation
laces, which includela myraid of names,
and are so daiutily made and are so fine
in gu lity that they can no longer be
| ranked as pinchbeck.-Good House
keeping.
| SIMPLE DESSERT. -
An inexpensive and easily prepared
dessert is always appreciated by honse-
keepers, who get tired in ringing the
changes on the everyday buildings.
Take loaf of stale sponge cake, and
cut out the centre, leaving about half an
inch on the sides and bottom; spread this
with thin layer OF raspberry or straw
berry jam, OF line it in summer with the
| fresh fruit.
Beat the white of one egg to which
has been added one cup of powdered
sugar, one tart apple, grated, or two ap-
Piles if they are small, and a teaspoonful
of lemon jnice. This mixture should be
beaten until it is stiff enough to stay on
| the dish when it is turned. You will
| find that it has doubled in amount with
| the beating. Fill the cake with this
| the cake uppermost and put the remain
der of the apple and egg over it it the
form of icings.
If you wish to vary this dessert, you
may make two large cakes, and use the
beaten eggs as a filling and frosting.
Either way it is nice, and is also hand
some dessert.
POTATO SALAD.
Cut potatoes into dice, add one large
onion, cut fine, to a quart of potatoes,
salt and pepper. Into small bowl
which will fit in top of teakettle put
yolk Of one egg, pinch of salt, one-half
| teaspoon3of mustard, one teaspoon white
sugar one tablespoon of butter; rub
smooth, add seven tablespoons vinegar,
set it in top of kettle when boiling and
stir often; when it thickens take off, let
cool, add three or four tablespoons
sweet cream, stir well and pour over pc
| tatoes.
RAISED DoUGHNUTS.
To pint of lukewarm milk add tea
cupful of melted lard, and stir into this
enough sifted -four to make a thick bat
| ter; add teacupful Of yeast, and keep it
| in warm place uutil the batter is light.
The batter is usually made just before
going to bed and allowed to stand over
| night. Work into the batter when light
| four beaten eggs, two cupfuls of granu-
| lated sugar, teaspoonful OF salt and
| one of cinnamon or grated nutmeg.
| When the whole is well mixed together,
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