The record-union., 1896-09-27

| cealed however, that those who dined
in the dainty blue and white room, did
1 not know that the existed, for in front
of the pump there was wide and long
| blue denim curtain on white pole
This extended from the ceiling to the
| floor, and made a very effective back
ground to those who sat on that side
of the dining table. Across the ugly cor
ner at the end of the dining room there
| was placed a blue and white screen.
| An expert gardener tells me that While
many plants need a little water every
! day, many are injured by giving them
! SO much water that it runs through into
| the saucers, and keeps the soil in a half
soaked condition all the time. Unless
| your plants are of the kind known to
| have a continual thirst, do not allow the
/; crooks to stand in saucerS half filled
with water.
| A Western woman, who is desirOus
| that country neighborhoOdS should
| more often unite their interests and
| civiliZe their communities by good
schools. good roads, humanity to ami
| mails, a knowledge of the best ways to
carry on their homes and estates, says,
of visit to club with these objects:
| Almost every woman in it was a far
| mer's wife. There was not even a
| church at the Corners as it was called
| but at least fifty women Were gathered
| in private house, and several men
! came with their wives. / was aston
| ished at their interest and ca gerness for
| what they expected to receive through
| their club, and the pleasure with which
| they looked forward to the meeting of
| it,"
at a birthday celebration not long ago
| fifty-three friends of the celebrant each
provided one candle to decorate the
| birthday cake. Wrapped around each
| candle, which was lighted as it was
| handed to the host, were the congratula-
| tions of the giver Some of them wera
| original, some of them in adapted verse
| Happy is the man who has fifty-three
| friends to wish him godspeed on his
| fiftythird birthday.
|
| Nasturtium blossoms and leaves sea
| son a lettuce salad nicely. If you have
| a few Of the green seeds to add so much
| the better. Use crisp hearts of lettuce
! for the bulk of the salad, cut the flowers
with long stems, and break those stems
| into very small pieces Scatter the salad
just before serving with the blossoms
and use a French dressing, passed in a
| small china or glass pitcher An odd
| cup with its saucer may also be used
| for such a dressing, or small china
| basket standing on a little plate that
| matches it.
| One Of the best ways of cooking okra
| is with crabs. A gallon of soup is made
| thus; Brown two sliced onions in two
| tablespoonfuls of butter. Try with the
| onions a small thin slice of ham and
! about a pound and three-quarters of
| any cheap cut of veal that has plenty of
bone in 1t. Wash about twenty-four
! pods of okra and cut them in thin slices.
! Do not use the stems. When the meat
| is Drowned add the okra to it. put in a
kettle and add gallon of boiling water
| and small green pepper chopped fine
| In the winter red pepper may be used.
| Season to taste with salt and cook slow
| ly for two hours, keeping the kettle COW
| cred. Pick the meat from half dozen
| hardshell crabs and brown it in a little
| butter; then add to the soup with ten
| ner two hours longer. and if the water
has cooked away very much add enough
| that is boiling to make the original
| quantity. Okra is excellent steWed and
| sea soned with butter, salt or pepper or
| used in meat stews or in gravy. Cold
| okra is sometimes scolloped with bread
| crumbs, or it may be mashed and fried.
| The boiled okra is either cooked in clear
| water, or If salt pork is not disliked
| about three ounces of lean pork are
| used to every quart of the okra Wash
the vegetable thoroughly before cut
| ting off the stems, as it is not easy to
get the pods perfectly clean if they are
| broken.
Okra gumbo is one of the Creole fash
| ions for preparing the vegetable. 1t is
! similar to the first recipe, but not as
| elaborate. Slice a quart Of the vegeta-
| bic. Peel and slice one large onion and
| fry ii in a tablespoonful of lard and a
| slice OF ham cut in little pieces Turn
! in.o Kettle, add teaSpoonful of -four
| and the okra, and when the slices are
| brown adj quart and a half OF boiling
| water. Season with salt and pepper and
cook very slowly two hours and half
| Add half can Of tomatoes after the end
|
| eaten with boiled rice.
The sash made of wide, medium or
narrow width ribbons and of patterns;
| both plain and fancy Will be in high
| favor this autumn and winter and will
be equally favored on day and evening
| gowns. Now that skirts are being made
/ even palmer than in the early summer
! the broad, rich sheen of the wide sash
! and the dreSsy looking shower Of loops
! ard ends of the narrower ones add color
| and 4 r.tsh to the costume. unite the con-
| trastrg hues Of skirt and bodice. and
| tend TO do away with the cut-in-two-
| sections effect. which is the only objec-
tion one can see 10 the fashion of the
separate bodice and skirt
If women who have houses built for
them would always go carefully over
the plans to see that they were adapted
tc their convenience. @nd insist that all
inconveniences discovered should be al
tered until they met their needs. we
| should have many more satisfactory
| hcmes One of the evils discovered in
| many houses ;-fter they are finished is
that there is no space wide enough for
bed so that it can stand out Of a
| corner, and also out of a draught. with
the light entering the room in the
| proper direction so that the sun will
| not waken the sleeper too early in the
morning. Shelves in closets arc placed
so high that a stepladder is often neces-