The record-union., 1896-10-04

hour it is dry and crisp and in just the
condition to be dressed with oil or vine
gar.
The handsome flower lampShadeS that
resemble one immense rose or very
double tulip are made from many nun
dredS of silk petals, one row slightly
overlapping the other, put on the SILK
covered foundation until the shade Is
covered. The petals are crimped IN
little machine used for the purpose, SO
that each leaf looks like that of nat
ural flower. They are made from thin
silk. Most of the new empire shades
are furnished with full ruching at the
top and bottom.
Either lobster or crab salad looks well
served in the half of a large cucumber
cut lengthwise and scooped out in the
center SO that a thick rind is left. Ripe
cucumbers are now much used for max
ing mangoes. Very large ones are Sc
lected, cut lengthWise, the seeds scooped
out, and the centers filled with tiny
green cucumbers, mustard seeds, mas
turtium seeds, bits of caulifiower, green
grapes and tiny red peppers. The two
halves are tied together and picked
They are very appetizing and attractive
in the winter when served in the GU
cumber shell. They are best when a lit
tie sugar is added to the vinegar.
A hole in a granite saucepan or ket-
tie may be mended by using copper
rivet These rivets, which come in sew
eral sizes, may usually be bought from
harnessmaker. The rivet is put in the
hole, and over the end of it is put a cop
per washer which is a part of it. Flatter
the end of the rivet with a tack ham
mer, and the kettle is good for service
for many days. When the enamel Is
Clipped from a small spot in the bottom
of the saucepan, the weak spot may pe
reinforced in the same way.
When Hubbard squashes are watery
they are best cooked by steaming OF
| baking. If they are to be baked cut
in large pieces and put in pan with
the rind side up. If you have a very hot
oven cover the pan. When tender
mash fine and season with plenty Of
butter, salt and pepper Some very gooo
cooks use a teaspoonful of sugar fol
through a colander. Cut away all the
stringy part Of the vegetable before
cooking.
A delicious ice cream to serve at 6
luncheon consists Of ice cream favored
| with caramel or burnt sugar and Eng
lish walnuts chopped fine. The custart
for the cream is made like the ordinary
de-. ofrrl nf
sugar and three-quarters of a pound oI
| nuts are used for each quart of Gus
| tard.
Any woman who has some little art.
istic ability and can make water-colol
sketches will do we'll when she has z
house that she may furnish somewha
to her liking to make water-color plar
that will contain the color scheme fol
| each room. This is the way that tht
| best house decorators do, working an(
| studying over the details of the room
| TO make them suitable, useful, and
| beautiful until an interior is evolved
| that is to their liking. The next step i:
| to find out the materials to use in car
| rying out ones scheme. These are no
necessarily costly, the object of the plar
| being by tones and tints that are har
nlonious to gain a desired effect.
An attractive sweet dish that /:
| choice enough to serve at a luncheon
| consists of tart baked apples covered
with a syrup containing nuts and can
| died fruits and served with whipped
| cream. Peel and core nice apples, LAY
| them in a baking dish, and pour Owe
| them a half cupful of cold water. Pu
| ir the oven, which should be hot, anC
| when they begin to cook sift over then
| eranulated sugar. Cook until soft, bu
rot until the sections lose their shape
| Make a syrup Of cupful Of water, hal
| a cupful Of sugar and tablespoonful
of strained lemon juice. Measure tW'
| tablespoonfuls of almonds. blanch then
| and cut in bits. Add these to the syrup
together with two tablespoonfuls o
| dessert raisins seeded and chopped, ant
| two level tablespoonfuls of candiet
| cherries chopped with the nuts or raj
sins When the syrup reaches the boil
| ing point, let it simmer thirty minutes
| Put the apples with a spoon in a low
! fiat dish, skim out the fruit from th
syrup and sprinkle over them, then pou
the syrup over and around them. Serv
very cold.
| 1t is hardly time to think seriousl,
about furs, but a few hints in advance
will do no harm. There is no doub
that chinchilla will be one of the fash
| ionable furs. 1t is handsome, It is be
coming, it is expensive. Plush and vel
| vet capes will be very much trimmed
with this fur, and small pieces for th'
neck in chincllilla look soft and daint.
| against a clear complexion, be it fair O
dark. Some of the new fur pelerine
are made very short and full on th
shoulders, the fur ruffle and standin,
collar being attached to a rounded
yoke of deep moss green, golden brown
or dahlia-colored velvet. Other small
capes have still newer inlaid yokes o
jet, bronze, or Persian bead, or sill
| arabesque passementerie.
White gloves with black stitching ar
still in great favor for dressy day ant
evening wear; SO are pale canary tint
stitched in black. A soft fawn-colore,
Suede is a very pretty glove. keepin,
clean a little longer than white. and i
is less trying to the hand that is no
perfect in shape and size.
Corduroys and rain-proof velveteen
are growing considerably in popula
favor for costumes, wraps, and suit
for children. Veloutine or velveteen
now manufactured by some new pro
cess. and beautiful shades are produce,