The record-union., 1896-10-18

alum water and brush with white wax
dissolved in turpentine. Put the cast
iii warm place to dry after using the
latter, and it will have look not un-
like that of old ivory.
Apple sauce that will keep is as
great a convenience as preserves, the
preparation of apples for sauce not be-
ing always convenient for the busy
housekeeper. Inferior apples may be
used in this way and the windfalls Of
early autumn, when one is fortunate
enough to own an orchard, will be
found quite availa BILE. They should be
peeled, cored and freed from every
blemish, then cut up in small pieces
A large earthen jar with a cover should
be ready to receive them. Into this put
first a liberal sprinkling of sugar, with
cinnamon to taste, then a layer of ap-
pies, then more sugar and cinnamon,
and so on until the jar is full The
sugar should be regulated according
to the tartness of the apples, from a
quarter to a half pound for one pound
Of apples being the rule. The jar
should be placed at the back of the
range and the fruit kept covered and
gently simmered through the day 1t
| should then be set away to cool and
the apples taken out only as they are
needed for sauce or deserts. Having
TO water mixed with them, apples pre-
pared this way are very palatable
Certain flowers have soft green stems
that decay so quickly when put In water
that they become Shiny and offensive.
These flowers should have the stems
clipped away every day or plenty of
powdered charcoal put in the water.
Ihey for this reason look best in vases
that are not transparent. The gor-
geous marigold is of this class. Mignon-
ette or heliotrope should be put into a
vase by Itself. Flowers with woody
stems keep fresh for longer time if
some OF their leaves are left on the part
that goes into the water than if stripped
| of them, for the reason that they alb
sorb water more freely than the rather
soma stem and assist in keeping 1t fresh.
AS this is the season when late sum-
pers and Welsh rarebit parties begin
again, some one may like an approved
recipe for that delectable and some
times indiGestible compound. One that
Is thought to be unusually good by those
who have used it consists of eight
ounces OF soft American dairy cheese.
grated, an ounce of butter, a gill of Bass
ale Cor beer), a dash of cayenne a salt
SPOONFUL of mustard, level teaspoon
full OF celery salt, the same quantity of
lemon juice and of Worcestershire
sauce and two eggs Light the lamp of
your dish, fill the hot water pan, and
when the water boils put the butter in
the chatting dish. When it is melted pour
in the ale, and when it begins to boil
add the cheese. Stir constantly until
you have a smooth, creamy mass and
add the mustard, salt and pepper.
Have some one separate the eggs and
heat both whites and yolks until light.
Turn them together and beat into them
gradually few tablespoonfuls of the
cheese mixture. When they are blended
add the eggs slowly to the contents of
the chafinS dish, stirring steadily and
without ceasing. Just before serving
Ald the sauce and lemon juice. Have
ready thin slices of hot toast and hot
p!ates. Serve the rabbit on the toast.
A perfect dish of this kind is smooth
and creamy, but no exact time can he
given for cooking the cheese AS a gem
eral rule from three to five minutes will
be long enough.
Thin slices Of the best bacon. broiled
or cooked in the spider until crisp and
well Drowned make an excellent sand
wien hlllng for delicate persons who do
not relish fat in any other form. Law
tne slices While hot between thin slices
OF well-baked white or brown bread
These sandwiches will be found yerv
appetizing. Hard boiled eggs grated
and mixed with little olive oil, salt and
pepper are also wholesome and excel
lent If spread on thin slices of bread
These sandwiches are improved if ten
der leaves from the heart of a head of
lettuce are laid on.
A brilliant fire screen in handsome
room was a frame of brass in which
there is set smooth panel of heavy
silk orocaded in white and gold. The
white IS 50 woven that it has the sheen
OF silver. The leaves of flowers Of the
pattern are outlined with metal
threads and the centers of the flowers
are set with mock jewels and spangles
Borders of table spreads for hand
some drawing-rooms sometimes have a
large floral or conventional pattern ont
lined with lace braids, with Jewels and
Spangles added to make them brilliant
A white satin spread with the applied
braids Of cream white and the Jewels
i'll soft shades OF pink or blue, with
touches OF geld thread. was quite in
harmony with the delicate elegance of
the room wncre it was used
| When sweet peppers are to be had
they may be stuffed with highly sea
soned boiled rice or with cold meat
chopped iine. An economical housewife
uses the ends OF porterhouse steaks for
stuffing the peppers, as well as for
stUfing esq plant. The ends are cut
from the steaks before they are broiled
and silmered in a very little water un-
til tender. The meat for stuffing should
be well seasoned, and have a little but
ter mixed With it If too lean. Celery
chopped very fine or parsley NAV be
added to the meat, or a few Chopped
almonds, or oysters used occasionally
| will make an old food seem a new one
A very beautiful shade Of palest corn
color is exhibited among evening gloves
of both undressed and glace kid.
Daintily finished woven corsets made
of fine spun wool are among the mod
els set forth for cold weather wear. They
are light durable and elastic. and
formed of natural undyed woods that ex-
actly match the familiar undergarments
Of the same soft gray tint. They are far