The record-union., 1896-11-15


der over. Surely never before have
water silks more exquisite been pre-
pared for the adorning of women than
those which FASHIONS" purveyors have
now set before her votaries. Nor are
the new colored brocaded velvets infer
| ior in beauty to the moires. A beauti-
full black moire has handsome design
which CLEANS with a lovely phoSphores-
cent green. Another in some wonder
full way has caught a reflection of pink
lights. The delicate evening tints are all
represented. While moires radiate gol-
den lights and are brocaded with shaded
| gold blossoms, pale sky-blue patterns
are Illuminated with shimmering sill
Yer, and softest pink and rosy mauve
melt into opalescent tints as the moire
catches different CLEANS of light. There
| are also designs with wreaths of flowers
and colored medallions in heliotrope and
green and other fashionable combina-
tfons.
The Northern Indiana Law School
| this year for the first time graduated
| two women, Mrs. Grace Banks Griffith
and Miss Sarah McCardy.
In Austria, when a woman is con-
victed of crime she rs sent, not to a
general prison, but convent where she
is placed in charge of nun who sees
the prisoner does not escape. but who
| imposes no punishment beyond confine-
ment to convent limits.
In preparing ostrich feathers for hat
-
| at the lower end so that when the
| feather is upright it forms an l., or pro-
| jects al right angles to the upright part
| of the feather and stem. The piece of
wire that forms the l. should be long
enough TO be folded back on itself. Sew
the wires of this loop over and over
| with strong thread and the feather will
| keep in place much better and stand up
more airily than if simply sewed over
| the stem of the feather.
| Kate Douglas Wiggin (Mrs. Riggs
| has a cottage in Maine on the Saco.
When she took this place it was sadly
run down, but Mrs. Riggs has made it
attractive and beautiful, and there she
| finds the quiet best suited to her work.
| In the Federated Clubs of Illinois the
women are working earnestly to i'm
prove the public schools of the State.
With this aim, they take up different
! phases of school work. in the first place
| visiting the schools not as critics but as
| learners. so as TO cooperate with the
| schoolteachers in securing improve
| ments that are needed. Certain men,
bers study the hygienic conditions of the
schools, others make it their duty to
watch all school legislation and to learn
something of the value of the best new
methods of education.
| Horse-chestnuts are used by some gar
| deners to get rid of the earth worms
that are found in potted plants. The
nuts are grated and mixed with nine
| parts of water to one of the nuts
|
Creamed turkey is a delicious dish
either for a wedding breakfast or a
course at a company luncheon. The
| turkey should be boiled a day or two
| before using, chopped fine and meas
| ured. Measure pint of breadcrumbs,
| that should be fresh. and of the part of
| the loaf inside the crust, add to it a
| lalf-pint of milk, and cook over the
| fire until il is hot, stirring all the time
| SO that it Will not scorch. Add to the
mixture quart of the chopped turkey
meat, mix we'll and season with two tea
| spoonsfulS of salt and a half-teaspoon-
full of white pepper. Beat the yolks of
| four eggs Until light and add then stir
in the whites of the eggs. beaten Just
enough to break them UP well, but no
more. Butter a goodsized mould, turn
| the turkey into it and steam for an
| hour. II more convenient, put the mold
in a pan of boiling water and cook in a
| moderate oven. Serve warm or cold on
a large fat dish, and garnish with a
| cream sauce seasoned with plenty of
mushrooms, salt. pepper and celery salt
| Boiled peas are often served with this
| course.
| Miss Clara Stimson of Houlton, Me-,
has large shingle mills which she looks
| after in person. She will saw about
| 5000. 600 shingles this year and other
| lumber.
! Cheese st~aws are excellent with a
| green salad or with a cup of black coffee.
| \ tested recipe for them consists of a
| cupfu' Of prepared -four mixed with four
Tablespoon. fuls of grated cheese a pinch
| Of SAT-, dash of cayenne pepper and
the beaten yolk Of an egg. Add enough
| rich milk to make a soft paste. Roll It
| cut thin and cut in narrow strips about
| four inches long. Bake . delicate brown
| in quick oven. and then take from the
oven. brush over with small paste brush
dipped In the beaten white of an egg.
s;ft powi red cheese over each one and
return 10 the oven for two or three sec
onds.
Some of the new bread-trays have the
bottoms Of polished ebony or tulip wood
with the sides of pierced silver A rack
| is fastened 70 the tray that holds the
slices Of bread upright and separate.
The remnant of a head Of boiled caul-
flower may be fried for luncheon OF
6inrer Divide the vegetables into
| sprigs, season them with salt and
water. dip them in a rich batter. Fry
a golden brown in deep fat drain, and
serve hot, on a dish garnished with
Larsiey.
| w hen DreSuen cdnueiaD ora are used
al dinner, porcelain baskets or those OF
wicker are used for flowers. When sill
Yer candelabra are used the rsceptacles
for flowers are usually of silver OF
g.ass. When the candelabra themselves
are of glass. the flowers are often ar
ranged in gold or silver. Some of the
candelebra that have many branches