The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1895-01-26
ENLIVENING THE GAME.

Solutely pure.
ENLivENING THE GAME.
An Entertaining Woman Makes Things
Agreeable at tho Card Table.
"While in one of the larger cities .
short time ago l paid visit to some
what curious furniture store" said one
of the ladies at the euchre table. She
knew perfectly we'll that it is not
good plan to talk when playing euchre
or any other game that requires a lit
tie thought and calm reflection, but
after she had started there was no
stopping her.
The store" she continued. after
asking what card was trumps, was es-
pecially devoted to the sale of Colonial
furniture, and was wonderfully sur
prised to find out that the demand for
the quantity shaped articles was large.
70, is it my turn to play? What's
trumps? Let me see-I gsess I'll play
that.
THE furniture was nicely made and
handsomely finished, but it seemed
strange to see a whole store crowded
with curious straight-backed rockers,
with an extra piece running down the
back and fitting into an extension of
the seat; or big, comfortable settles
upon which half dozen people might
find room to bestow themselves: or
mammoth bureaus and high-post bed.
steads with canopy tops, (My deal !!
Why, dealt the last time. No? Well,
then, hand me the cards.)
81 could scarcely realize that we were
in a modern store, and when the pro-
prietor invited US into the real antique
room whats trumps?) I began to think
that must have been transferred to
the time of my great grandmother.
"He explained that the furniture dis
played here was made by hand, and
treated to a battering process that
gave it the appearance of age and wear.
He said they sold it for just exactly
what 1t was, but that he had no doubt
that many customers palmed it off on
their visitors as furniture that had
been handed down to them from colo
NAL times. Excuse me, did clubs lead?
/ thought it was a heart)
Some of them. he said, requested
that their purchases be carefully COW
cred up when delivered at their resi-
dences Il pass)-and others even went
SO far as to have the articles boxed and
delivered by an express company. So
far as the manufacture of the articles
in this room was concerned, the decep-
ton was complete.
They looked as though they had
grown old and stained by a century's
constant use. The rockers on the chairs
were worn thin in the center, and it
was not difficult to imagine that they
had been used to rock the babies of
every generation from the days of
witchcraft to the era of the trolley car.
In some cases the arms of the chairs
bore the marks of the jackknives
welded by naughty boys in the days
of Roger Williams Even the rungs OF
the chairs bore the marks of foot heels,
supposed to have been made a century
ago. Did / take that trick? Thank
you.l
These real antique goods sold for
big prices. 1t cost money, we were
told, to white. shave, hew and carve
these old patterns. 1t could not be
done by machinery. which makes its
work much too perfect. but had to be
made by implements almost as crude
IS were those used by the people of
hundred years ago.
Then. when completed, the article
had to be treated TO the aging process
all OF which required time and atten-
ton. But then-as the dealer said
people who wanted that kind Of furni.
ture could afford to pay little extra
for it"
Just then the other side took the last
trick and won the game.-Utica (N.Y.)
Observer.
Cabbage Salads head Of
cabbage chopped fne sprinkled with
salt. Dressing: One egg well beaten, one
:upful of sugar. one cupfnl Of vinegar.
one-half teaspoonful OF salt. one-hait
tesspoonful of pepper, one tablespoon
full of mustard. mixed smooth in vinegar
before adding one-half teaspoonful of
celery salt Let all come TO boil and
thicken; pour over the cabbage stir
ring thoroughly.-Rural New Yorker.
Chicken Cresm.-Mince one pound
cooked chicken very finely and pound
Il N a mortar with two ounces grated
lam and two tablespoonfuls of butter.
When quite cold add teaspoontul
finely chopped parsley, tablespoonful
OF cream, one tablespoonful Of lemon
juice, and a tablespoonful of bread
crumbs; mix thoroughly and add one
well-beaten egg. Stand aside for one
hour. then I'LL small cups with il and
steam for three-quarters Of an hour.
Turn out on a dish and when cold gar
nish with bcetroot aud white OF hard