New-York tribune., 1896-12-27

projecting from the wall, is a half canopy draped
with china silk in pattern OF PINK chrysa,nGd adnG
which ends with the last rim OF wood are "A set SET
OF open square & shees vs s, on ehfr @ e Of be sk
These hlled with pretty specimens Of china the
ferns chemicaIIv treated 50 as to preserve their
color and shape. The dressing table is of polished
The second suggestion is for a chimney decoration
In a boudor, and is somewhat similar in its treat
entire woodwork is covered with light blue We lvet.
each bracket being edged with heavy gupure lace,
Between the sets OF brackets Is draped a piece or
heavy blue-and-god Japanese brocade The left,
hand side is bnchd n up win bs knot y of
basket ed KIN % w ea hyHs
a ribbon The chimney board is also covered with
blue velvet and bordered with gulpure lace ,; ,o,
are quite rovelty and make very decorative winter
bouquets. They are dried in VAIN sand. and their
color Is retained by chemical wash OF some kind
which IS the secret OF the inventor
"BOAR's HEAD"
With college men home for vacation and school
girls released for fortnights relaxation the holi-
day season. b. the common consent Of society. is
given over to Juniors tainments: and dinners
followed by small dances seem TO be the principal
entertainments. Most OF these small functions are
made as "Christmasy" in their character pos
siblc. and supper tables are garnished with holly
with Christmas tree In The centre, besides other
One of the most picturesque as well the most
appropriate garnitures FOR such occasions Is n
land what is known as wild boar's head Is moth
ing more less than the head OF a barnyard pork
er with the bristes singed of with lighted straw
rot scaded II should tnen be carefully bOned
and spread out carhcnware dish and well
rubbed with the following ingredients: Six pounds
OF salt. four ounces Of saltpetrc. six ounces OF
moist sugar, mae cloves and handful or sayory
herbs. Afterward pour over the whole quart OF
the lees Of port wine leave the head In this brine
for fortnight turning IL over every day, then take
II out wipe of all thc exterior moisture with nap
kin then proceed 10 stun the head with layer 81
forcemeat then a few dice Of tongue, bacon. hard
coed eggs etc. then more forcemeat and again the
loi que etc Repeat this until the head il well filled
and shaped when II should be up with "A
needle and strong thread to preserve Its shape, in
strong clean cloth previously well buttered. and
laid I'm an oval stewpan. Cover IL with trimmings
OF meat and six calves feet. and mosten the whole
with 10 good stock mixed with sherry wine This
should cover the head. Put the saucepan the
fire and az soon II bOils take IL OF. skim the
whole and set the stove 10 hO!l slowly for five
hours When done remove the saucepan from the
stove and when the brazier has somewhat cooled
take out the head and put IT on dish. II 1t APP
pears TO have shrunken Lry within the cloth the
latter should be carefully frightened 80 as TO pre-
serve the shape II should then be- put back into
It's brazier and left until cold. Aftrrward the head
should be taken out and put In baking pan IN the
oven for II second 20 melt any of the stock jelly
which may adhere TO H. Place IL on n dish, make
tusks OF white turnips. place holly wreath on the
head garnish the dish with aspic Jelly and set 1t on
the supper table