The record-union., 1896-09-13

bell is interesting as an historical relic
and more useful than many of them.
A very good winter sauce for meats
and to flavor some kinds of salad is
made from grated cucumbers mixed
with horseradish, red peppers and mas
turtium seeds. The cucumbers used
should be large ones, picked just as they
begin to yellow or ripen. To every
pint Of the pulp use one red pepper
chopped very fine, four ounces Of grated
horseradish, an ounce of salt, heap
ing saltspoonful of paprika, and half a
cupful Of good cider vinegar, AND the
same quantity Of nasturtiums. Drain
the cucumbers after they are grated to
get rid Of the water in them. Put away
in glass bottles and seal, or in pint cans.
A woman who always has most
dainty and delicious little cakes to
serve with her coffee, tea, frozen de-
serts, or cold sliced fruits, bakes once
a week or more as the emergency re-
quires, lot Of good layer cakes or de-
licious white cake containing butter. In
stead of baking the cake in layers, she
uses a variety of little tins. Part of
the small cakes she ices, perhaps on
every side, with pale green icing con-
tanning chopped pistachio nuts or with
coffee colored and f1avoring icing, and
with pink icing with a bit Of candied
fruit on each one. Little cakes covered
with orange colored and favored icing
are baked in small forms that give
them the shape Of orange quarters.
Sometimes the cakes are favored with
q very little almond or rose, and are a
pleasant change for the chocolate or
cocoanut cake that is SO constantly Of
fered one. The cakes are covered With
confectioners sugar to keep from dry
ing.
The housewife who wishes to stain a
piece Of furniture the bright deep
green now SO fashionable must use the
stain on some light-colored wood sucn
as oak, pine, or maple. Do not put on
too much stain, and see that 1t is
rubbed thoroughly into the pores Of the
wood.
a cold soup that is both nutritious
and stimulating is made from sago and
claret. Take four ounces Of sago, wash
it thoroughly, put it in half gallon of
cold water. Cook 1t slowly until it is
transparent Add to it eight ounces of
granulated sugar, stir until dissolved,
and season with a dash Of nutmeg,
dash Of red pepper and a level teaspoon
full Of salt. Remove from the fire, add
bottle Of good claret wine. Mix, and
if too thick, thin with cold water until
the right consistency for cream soup,
which you Will remember should be like
thin cream, or so that 1t will just mash
with the spoon. This is very nice soup
for an IL o'clock breakfast If given on
a very hot day.
beautiful glassware now sold in
vases and jugs of quaint shapes is
called Cypress ware. 1t is an imported
glass, partly Opaque and of pale green
with opalescent tints. The forms are
copied from those Of old vessels found
at Pompeii. This glass is beautiful
With pink blossoms.
Those who like old books that have
leather covers to look new may first
clean the leather by rubbing it with a
piece of flannel. If broken fill up the
holes with little paste or by a piece of
very thin leather matched into the
place. Beat the yolk of an egg we'll
rub the cover thoroughly. and if the
leather has been a smooth one with
luster, pass a hot iron over it.
The new Louis XIV. coats are made
with short basques, elegant waistcoats,
high standing collars and deep gauntlet
cuffs The Louis XIV. models have
revers, wide hip pockets on the waist
Oh,
els are elaborately braided, the bro
caded coats have vests of embroidered
satin the velvet models have waistcoats
of Persian figured satin, or plain satin
nearly covered with iridescent bead
passementerie. For very special wear,
the vest of the velvet coat, also the
revers and deep cape collars, are deco
rated with elegant applique designs in
Honiton, Venetian or Russian point lace.
The silk waist, as a set-off and COM
plement of a separate skirt of some
handsome description, has taken anoth-
er lease OF life and viii retain it's pres
ent popularity through the autumn sea
son at least spite of opposing proph-
ccies and declarations against it's con-
tiLued vogue. For autumn it is pro-
posed to make 1t chiefly in rich dark
silks the heavier qualities of fancy
taffcta. plain lustrous. fine repped faille
ulipatterned or woven of two colors, vel
vet striped Liberty silks and satins,
fancy satin surahs in Oriental effects.
etc, and to harmoniZe them as much as
possible in point of color with the
skirts they will be worn with
Tawn co,ors. silver grays and soft
nuns grays with Il touch of cream in
them appear among the fall sample lists
Of some of the most beautiful taffetas.
Liberty satins. lustrous corded silks,
mohairs. alpacas, and sheer silk-warp
wcols. Formerly gray was looked upon
as a color for elderly women alone, but
fashions like customs, change with
times and climes," and now grays in
endless tints and tones. in lovely
monochromes. is chosen by girls scarce
Is out of their teens and is worn by fair
and dark alike. Pink or violet chiffon
is used with good effect on the bodices
of gray gowns, and very stylish dress
included in the trousseau of prospect
i've ST Louis bride is of silver-gray
crepe de Chine over gray taffeta silk
trimmed on the bodice with gold and sill
Yer gimp and pale yellow mousselaine
de sole, dotted with gold and silver Sc
uuins and beads
Many Of the double-width wooden
fabrics to be used this autumn again
show the effective close fleecy surface
woven on the reverse side that makes