The record-union., 1896-06-28

sensational journals, common liIuStfa-
tions, and, chief Of all, hurtful fiction
and poetry, are not brought into their
homes.
weave of denim designed especially
for a floor covering is called Louisiana
homespun, and among the novelties for
portieres to be used in summer is
material called Cairo lattice cloth. 1t
comes in a variety of colorings, is forty
eight inches wide, and is sold for 10
cents per yard. 1t is so loosely woven
that it does not shut out the light and
air.
The French sometimes serve their
berries with a dressing of sweet wine,
white or red, and cold, which is poured
over the equally cold berries just before
serving. Another French custom is to
use a bottle of light champagne, very
little sugar and chopped ice for the
berries, arranged in a crystal bowl and
eaten from the glasses used for Roman
punch.
There are two ways of preparing ices
One, by boiling the sugar and water
SA0 tiiCi COoliiS. iiC OtiCl Wy SiiHPly
mixing the sugar and water without
cooking. The former is decidedly the
better method An uncooked ice lacks
body, and melts rapidly when exposed
to the air. Where sugar and water are
boiled the time must be noted exactly,
the scum removed and syrup strained
while hot through a fine cloth. The
freezer must be packed the same as for
king ice only stirring
sionally. Fruit jelly may be used in
the place of fresh fruit, allowing half
a pint Of jelly to each quart of water,
sweetened to the taste. When water
lee is to be served in form, proceed
precisely the same as for molding ice
cream.
Frozen fruits are mixed and frozen
the same as water ice, mashing and
cutting the fruits but not straining.
All fruits must be mashed or cut into
fine pieces, as the fruit juice chills
more quickly than the liquid. A whole
strawberry Will, for instance, in ten
minutes freeze as hard as a bullet,
while the surrounding liquid will be
quite soft. II canned fruits are used,
only half the quantity of sugar given
in the recipes for fresh fruits will be re-
quired.
To make strawberry sherbet take one
quart Of ripe, red berries, one pound Of
sugar. one quart of water, juice Of two
lemons. Boil the sugar and water to-
gether for five minutes. Add the lemon
juice to the strawberries and mash
them. When the syrup is cold pour it
over the berries and strain. Freeze and
add the whites of two eggs beaten to a
froth; put in just before it is finished.
For currant ice add one pound of
granulated sugar to one pint of water,
boil five minutes, then set away to cool.
Mash and squeeze red currantS through
a jelly bag until you have one pint of
juice, add this to the syrup and pour in
| to the freezer to freeze. Serve in. .sherbet
glasses.
To make Roman punch take one quart
| Of water, one pint of sugar, juice of six
| lemons. Let the sugar and water boil
| from five to ten minutes. and when cold
| add to the lemon juice and freeze. When
ready to serve fill the sherbet glasses
and pour over it a teaspoonful of best
New England rum.
| Cut slices Of bread very thin and but
| ter them; lay a lettuce leaf spread with
nayonnaisa between the slices; or
| make a dressing with chopped almonds
and spread between slices ard you have
| a lettuce sandwich.
| For chicken terrapin cut up a small
| chicken into small pieces, be careful not
| TO get any of the skin in the dish; put
into the chatting pan with one-half pint
| of cream, one-quarter pound of butter
rolled in a tablespoonful Of -four, pepper
and salt 10 tas~e. Have ready three
| hard boiled eggs chopped fine a wine
glass Of wine. When the chicken has
come to a boil, stir in the wine and eggs,
simmer a few minutes and it is ready
| to serve.
| The drinks that quench thirst most
| effsdtuaily are, according TO an authori-
! ~ on the subject, those that possess lit
| tie sugar and no salt Among the
| flavoIs to be combined with water are
lime and lemon juice, the juice of the
grape f-ui,, and rIcspLates of orange
| and cherry. CID tea ard coffee with
a slice Of ,errcn ard TO sugar are also
beverages tnat will satisfy thirst Both
of the iatter should be poured from the
| POT as socn as brewed.
| II iEstea6 of haste to put a child in
school the fist six or seven years of it's
| life were devoted TO feeding 1t properly
| and encouraging ii in all those games
that promote physical development with
their aoeneant mertal growth, and
| constant attention to moral develop
NEXT, r@rents would find that the ad-
| vaneeg..c..t Of their children When they
| go to school would be much more rapid
| than IL nov is. The age of seven is now
! thought quite eae.y crough for children
| TO begin the regular school studies.
though the education Of the kindergar-
ten is begun several years earlier
/
| Stylish black silk grenadines are made
| up with white satin ccrsage garnitures
nearly covered with cut jet and spangle
arabesque passementerles.
/ Black and white striped satin Jacket
bodices trimmed with black and white
| lace insertion are made with fronts of
| white mousselaine de sole embroidered
IN black, and completed with a tetted
ceinture. These are worn with skirts OF
black satin brocade of large pattern or
of black silk etamine trimmed with
| black satin folds