The record-union., 1896-05-31

ing waist or cfeam-cOlOfeu SILK DdtISle
dotted with cerise is made up over
cerise silk, the full taffeta puffs of the
sleeves holding out well the soft
J drapery above them of the dotted ba-
| tiste. Below the cherry stained belt is
| ar adjustable basque formed of deep
| oval medallions of lace edged with mar
row guipure laid over knife-pleatings
of cerise silk. This can be taken off at
pleasure. A neck trimming Of the lace
and silk matches this basque.
| For summer are new semi-diapha-
nous fabrics for mourning gowns imi-
tating India textiles in their designs,
also handsome surahs and Chinas in
black and white effects for light
mourning, India silks with black
| grounds sprinkled with delicate white
! flowers, and white grounds with black
satin bars, vine stripes, and all-over
arabesque designs and geometrical fig
ures. White and black zephyr ging-
hams, batistes and French organdies
follow very closely the newest, hand
soonest patterns in summer silks.
Very elegant Louis coats of Marie
Antoinette brocade replace the blouse
waist on many handsome summer dress
| toilets for day wear. For evening, how
ever, are seen some lovely waists with
full Pompadour sleeves, fronts of en-
broidered mousselaine de sole, with a
| bolero effect beyond, the tiny jacket
! formed of thin white silk edged with a
| two-inch band of embroidered lisse.
| These colored embroideries, In the
dainty pinks and pale blues of the ar
tistic Pompadour garlands and bou-
quets, are much used this season on re-
vers Of satin coats. on yokes, plastrons,
collarettes, and inserted vests.
|
A charming dancing toilet for a
young girl is made Of misty green tulle.
over a low -necl1ed bodice and full skirt
| of pale willOw-green taffeta silk, the
| gauzy draperies in delicious folds from
neck TO belt kept in place by clusters of
creamy tea roses and foliage. An epau-
let of the same flowers is set on the
right shoulder Of the bodice, whose airy
| sleeves resemble a huge green butter
| fly lightly poised. Another toilet in
similar style is made in pure white
gauze and satin, with milk-White roses
and maidenhair fern for garniture.
/ There is one kitchen utensil not usu-
| ally included in the list Of the new or
/ even the old hOusekeeper as a necessity
| which is of great assistance in keeping
certain cooked foods in perfect condi-
| tiCn until they are served. Without II
4 sauces, gravies, cream soups and vege-
/ tables are often scorched or shrunken
| to such small and lumpy dimensions
| that the are unpresentable and uneata-
| BILE l refer to the bain-marie, or hot
water bath or pan, which has places
Il for a number of saucepans to be set IN
| It so that the contents may be kept hot
and without change until ready to go
| on the table. They are especially use
full where the meals are to be delayed
after they are prepared, or where there
is only one maid or no maid at all An
| improvised b2in-marie may be made
from a tin kettle large enough to hold
a covered saucepan.
A simple rice pudding, If frozen,
| makes a delicious dessert. To make
| such a dessert boil a half-cupful OF rice
until tender. Measure one and one half
| cupfuls Of sweet cream, whip it to a
| froth, add a quarter of a cupful Of
| powdered sugar, and flavor. If wines
| are used, sherry or maraschino will be
pleasanter than vanilla. Mix the rice
! and cream and put in a pretty mold.
Pack in the freezer three or four hours
before serving.
At recent church wedding the bridal
party passed through a bower of apple
| blossoms composed of six arches. The
| flowers were used in abundance in tall
vases and jars set among the palms
| about the chancel, and the bridesmaids
| carried each large branch of the bios
| SONS in the place of the conventional
| bouquet At a wedding where Easter
| lilies were the blossoms used the maids
each carried a long -stemmed cluster of
| the lilies The bride only had a bou-
! duet, which was Of bride roses and
| lilies of the-valley.
| Professor Scripture of Yale criticises
several of the kindergarten occupations
because he believes they injure the eye
sight of cnildrn and produce short
| sightedness ar a time OF life when the
eye is most easily injured. The work
| that he most objects to is perforating.
| sewing with worsteds TO cover an out
line either marked with pencil or per-
| forated, bead-stringing, weaving and
drawing on cross-ruled paper. To those
kindergartners who argue that the pu-
pill should be obliged to keep such work
at a proper distance from the eye, he
replies that at cannot be done"
|
Now that rhubarb is cheap and before
oranges are gone, every housewife who
is fond of either fruit should make a few
pots of the delicious jam that combines
| them both Wipe the rhubarb until
clean and dry. and cut it into fine pieces
| without peeilng. Peel half-a- dozen
| oranges. cut away all the white under
| the skin. take out the seeds, and divide
| the oranges into quarters. Open each
carpet that holds the pulp and take
that out being careful to save all the
| juice. PIt the rhubarb, orange pulp
| and juice with a pound and a half of
granulated sugar. stir until the sugar is
melted, then cook slowly until a fine
mass. When ii begins to thicken cool a
little in a saucer. Put away in tum-
blers. and cover with waxed or oiled
paper. A very good jam of the rhubarb
| is also made without the oranges. Use
| one pound of sugar to each pound OF the
fruit, and flavor each pound with the
grated yellow rind of half large lemon.
Stir and skim frequently while cooking
An appetizing dessert is made from
| rhubarb by cooking it with sugar and
combining it with gelatine. Weigh a
pound of the rhubarb, wash II and cut
1t into very small pieces. Sweeten while
cooking with eight ounces of sugar.