Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1895-11-01
FLANNEL pETTICoATs.

Some busy-fngered women who are
fond of the crochet needle make
practice of knitting flannel petticoats
of soft woolen yarn. These are very
warm, and are prettily made OF pale
color. A scallop finishes the lower
edge, and the drawing string of rib
bon can be drawn through eyelet holes
at the top formed in the crocheting.
The wash ribbons that one finds now
in the shops are very pretty, and are
very convenient for trimming under
wear. lightweight flannel skirts are
suitable finished with knitted lace
made of Saxony yarn in white, or any
shade that matches the flannel. This
lace can also be knit of silk. The
fancy for tatting is again revived,
which recalls to mind lovely silk
tasting edging about an inch and
half wide, which | saw some years ago
on silk and wool flannel petticoat.
The hem and all of the seams were
feather stitched with heavy twist. The
embroidered fannels in the shops are
rather clumsy to be made OF the full
width at the top. To avoid this, the
side with the embroidery can be torn
off with margin, having n width OF
five or six inches, including the en-
broldery. Aregular gored skirt can
now be cut from the flannel, to which
the piece torn off can be set on as a
ruffle. A casing is made ut the top,
through which is drawn ribbon for tie
strings, or narrow fitted yoke can
be used. Feather stitching can be put
on all of the seams.
Still another style is a regular gored
skirt of flannel lined with silk to pre-
vent its clinging. At the bottom can
be facing OF ribbon, and it can be
edged with q rufle OF lace, fine tor
chon being very handsome for that
purpose. New York Examiner.
| Veal Steak cut in form, salt
and pepper, dip in well-beaten egg.
roll in cracker crumbs, and fry In
equal parts of hot lard and butter.
Potato Scones-Take cold boiled
potatoes, mash smooth on baking
board, add salt and -four toroll. Roll
very thin, prick with forks, cut into
long sticks. Fry in butter or lard.
Fig Cake-Two cups of sugar, one
of butter, one of cold water, three OF
seeded raisins, one pound of figs
chopped fine, three cups of -four, two
teaspoonfuls of baking powder, one egg
Bake slowly.
Stuffed Shoulder of Mutton-Take
four to five pounds of shoulder OF NUT
ton, take out the bones and stuff with
one onion chopped and Drowned in
butter and mixed with bread crumbs,
having been dipped in one pint OF
milk, salt, pepper and chopped pars-
ley.
Stuffed Potatoes Bake six or eight
long potatoes, cut them in two, take
out all the meat, place in a pan and
mash with two tablespoonfuls of but
ter. the yolks of two eggs, half glass
of cream and little salt. Fill the
skins with the mixture and bake for
ten minutes.
Cucumbers With Cream Peel six
cucumbers, cut them in four endwise,
take out seeds and then cut in pieces,
melt quarter of pound OF butter.
when warm add the cucumbers. Cook
about ten minutes, add two glassfuls
of milk, salt and little sugar and
boil little while.
Vegetable Salad-Place nice crisp
lettuce leaves in salad bowl, cut in
slices cucumbers, young onions aud
radishes and put on the lettuce. Poul
over all one cup of vinegar, one tea
spoonful of dried mustard, ono tea
spoonful of sugar, and salt and pepper
Grandma's Sugar Cookies-One cur
of sugar, three-fourths of cup oi
butter, one-quarter of cup of milk,
two Gags we'll beaten, three teaspoon
fuls OF baking powder, pinch OF salt
half tesspoonful of cinnamon, fiou
enough to roll. Cut in round cakes
sprinkle with sugar and bake in quicl
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