The record-union., 1896-08-23

q wi
| of serving it is to take slices of bread
] about an inch thick, cut them into
| rounds with a it-cutter, and fry
| them a delicate brown. Spread the
| bread (after it is drainedD with the cav
| iare, seasoned with salt pepper, lemon
| juice and OIL Fresh butter and red
| pepper and watercresses chopped very
fine and made into paste are some
| times spread very thin on the bread.
| which is then spread the second time
with the prepared caviare. The taste
for this relish may be said to be an
| acquired one. Mock caviare is made
| from anchovies with the bones taken
out. Make into paste and season with
a little garlic. Use in the same way as
you would the Russian caviare, which
when it is real is the roe of the sturgeon.
| A new blue and white sleeping room
| has the floor covered by an art square
| Of dark blue and white ingram. The
| ivory woodwork of the doors is con-
| trasted with walls that are covered with
q blue ingram paper used above a dado
| of blue and white mating separated by
a molding of white. The frieze is a half
breadth of blue and white Japanese
crepe.
| Valuable books and engravings that
age and the book worm have defiled are
restored by using paper of a special
kind, made ir to a pulp and by careful
| experiment tinted the exact color of the
| print or page that is to be mended. A
| bit of gum Arabic or gum tragacanth
is put into the mixture so that it will
/ hold together. A thin sheet of some
thing firm, glass, or mica, or celluloid, is
put under the spot to be repaired, which
is filled in with the pulp, which by a
/ delicate touch is worked to just the
surface and texture of the paper that
surrounds it.
A charming corner in which to read
and have ones favorite book near by
/ is filled by a high backed oak-seat with
one long side where one may lie at full
| length, and two short sides or ends
| These broad ends that join the long
couch-like side at right angles both have
their use. One which is as high as the
back of the seat terminates in an open
bookcase. Against this end pillows are
placed; the bookcase being open on the
| Siu6 away from the seat Ofl the Top Oh
this end or case there is a space wide
CROUCH for a glass of flowers. a clock
or bric-a- brac. The other end has low
| wide, arm. fiat. on which to lay a book
or write letter. Above this end love-
| ly landscape is hung. Back and above
the seat there is a wide bracket that
holds a row of books, with a shelf
for ornaments above. The arrange
| ic Nd f1r. hi
but is artistic as well. A thin tufted
hair cushion, covered with olive
velours, is laid on the seat 1t is for
there being one long piece and sep
arate shorter piece for the end.
Tender crisp button radishes are ex-
cellent mixed with other green veget-
ables for a summer Said. Slice them
very thin. and stand in ice-water from
twenty minutes to half an hour. Serve
with q French dressing sprinkled over
crisp tender lettuce, or with crosses, or
chop fine and mix with chopped cucum-
bers. A fine flavor is given to such a
salad by using lemonjuice instead of
vinegar for your dressing. A little
onion-juice and paprika adds to the
| DiQudneS or the dressing.
| For those who often have their tea on
the piazza, one of the large zinc-lined
| baskets sometimes used for carrying
food and dishes in restaurants is a con-
venience and saves the housewife or
maid many steps. Some of the tea
tables have fiat tray-like tops of poll
ished wood. If they are used often
| cover with piece of fitted zinc. or a
| sheet of marbleized oilcloth, or bristol
| board and lay the linen cloth over that
to prevent marring. If hot dishes are
| insisted on for tea by the men members
of the family cook single dishes in the
chafing-dish. Sunday night at least a
piazza tea is apt to be enjoyed by
every member of the family.
Plain white stain corsages, veiled with
| white moussclaine de sole edged with
Venetian lace and insertion, worn with
white brocaded satin skirts, form some
Of the most elegant and fashionable
evening toilets Of the season.
Hats this season seem to have super
seded bonnets except on full-dress oc-
casions. and even then the ornate pic
ture hats are worn by all save elderly
women. these large artistic shapes SEEM
| ing To be a more appropriate finish for
gowns with spreading skirts and full
shoulder effects. An attempt will again
he made this autumn to introduce the
! Empire bonnet with the incoming of the
closer sleeves and skirts more sheath
! shaped on the front and sides, but its
ST ccess is doubtful, although a modi-
! fIeo version is exceedingly unique, and
its shape becoming TO many women.
The newest OF dressy summer toilets
of thin material have the skirts decora-
ted vario;4sly with lace edged ruches,
fat bands OF insertion alternating with
| narrow puffings that encircle the entire
skirt, tiny friils overlapping each other,
knife pleatings. Spanish founces Of
various depths. and Vandyke points
set into the cores on the front and sides.
| However. with simple day gowns there
is nothing more appropriate for the fin
/ ish of a transparent skirt than broad
hem carefully measured and neatly laid
Triple rues finishing the tops of coat
sleeves win continue to be very popular
throughout the fall season. They are
| wide on the top of the arm, tapering al
most to point on the under part Some
of the ruf4ies will be made of the dress
| fabric bound on each edge with bias
| velvet: others will be made of velvet
alone, and silk and satin gowns will
bava the friiiS lined with 70 ffafa brn