The record-union., 1896-06-28

sensational journals, common lllustfa-
tions, and, chief Of all, hurtful fiction
and poetry, are not brought into their
hcmes.
A weave of denim designed especially
for a floor covering is called Louisiana
homespun, and among the novelties for
portieres to be used in summer is
material called Cairo lattice cloth. 1t
comes in variety Of colorings, is forty
eight inches wide, and is sold for 10
cents per yard. It is SO loosely woven
that it does not shut out the light and
air.
The French sometimes serve their
berries with a dressing of sweet wine,
white or red and cold, which is poured
over the equally cold berries just before
serving. Another French custom is to
use bottle of light champagne, a very
little sugar and chopped ice for the
berries, arranged in a crystal bowl and
eaten from the glasses used for Roman
punch.
There are two ways Of preparing Ices
One, by boiling the sugar and water
ethN tAiNh NOOiihS- AC OtiCl w SIMPLY
mixing the sugar and water without
cooking. The former is decidedly the
better method. An uncooked ice lacks
body, and melts rapidly when exposed
to the air. Where sugar and water are
boiled the time must be noted exactly,
the scum removed and syrup strained
while hot through fine cloth. The
freezer must be packed the same as for
making ice cream, only stirring occa
sionally. Fruit jelly may be used in
the place of fresh fruit, allowing half
a pint Of jelly to each quart of water,
sweetened to the taste. When water
ice is to be served in a form, proceed
precisely the same as for molding ice
cream.
Frozen fruits are mixed and frozen
the same as water ice, MASKING and
cuttira the fruits but not straining.
All fruits must be mashed OR cut into
ine pieces, as the fruit juice chillS
more quickly than the liquid A whole
strawberry will, for instance, in ten
minutes freeze as hard as a bullet,
while the surrounding liquid will be
quite soft If canned fruits are used,
only half the quantity of sugar given
in the recipes for fresh fruits will be re-
| quired
To make strawberry sherbet take one
| quart Of ripe, red berries, one pound of
sugar. one quart of water, juice of two
| lemons Boil the sugar and water to-
gether for five minutes. Add the lemon
| juice to the strawberries and mash
them. When the syrup is cold pour 1t
| over the berries and strain. Freeze and
| add the whites Of two eggs beaten to
sroth; put in just before it is finished.
For currant ice add one pound of
| granulated sugar to one pint of water,
boil five minutes, then set away to cool.
Mash and squeeze red currants through
jelly bag until you have one pint of
| juice. add this to the syrup and pour in
! to the freezer to freeze. Serve in sherbet
| glasses.
| To make Roman punch take one quart
of water, one pint of sugar. juice Of six
| lemons. Let the sugar and water boil
| from five to ten minutes. and when cold
add to the lemon juice and freeze. When
ready to serve fill the sherbet glasses
and pour over it teaspoonful of best
| New England rum.
| Cut slices Of bread very thin and but
| ter them; lay a lettuce leaf spread with
| mayonnaise between the slices; or
make a dressing with chopped almonds
and spread between slices and you have
a lettuce sandwich.
| For chicken terrapin cut up a small
| chicken into small pieces; be careful not
10 get any Of the skin in the dish; put
| into the chafng pan with one-half pint
| OF cream, one-quarter pound of butter
rolled in q tablespoonful Of flour, pepper
| and salt 10 tas~e. Have ready three
hard boiled eggs chopped fine, a wine
glass Of wine. When the chicken has
come to boil, stir in the wine and eggs,
| simmer q few minutes, and it is ready
| to serve.
The drinks that quench thirst most
| effeotua,Iy are. according TO an authori-
! ty on the subject. those that possess lit
tie sugar and no salt Among the
| flayoIs to be combined with water are
| lime and lemon juice, the juice of the
| grape f.-uh.. AID Ihospkates of orange
| and cherry CID tea ard coffee with
| q slice Of lencn ard TO sugar are also
beverages tnat will satisfy thirst Both
| Of the latter should be poured from the
| POT as soCn as brewed.
| II instead of haste to put a child in
| school, the fist six or seven years of it's
life were devoted to feeding 1t properly
and encouraging it in all those games
that promote physical development with
their anenGant mental growth and
| constant attention to moral develop
NEXT, - re.ts w-cu!d find that the ad-
var ceTyse..t CT their children When they
| go TO school would be much more rapid
than il now is. T.e age of seven is now
thought quite cary CROUCH for children
| 10 begin the regular school studies
though the education of the kindergar-
ten is begun several years earlier
|
Stylish black silk grena dimes are made
up with white satin corsage garnitures
nearly covered with cul jet and spangle
arabesque passementerles
Black and white striped satin Jacket
bodices trimmed with black and white
lace insertion are made with fronts of
white mousselaine de sole embroidered
in black, and completed with a jetted
ceinture These are worn with skirts Of
black satin brocade of large pattern or
| of black silk etamine trimmed with
black satin folds.
While round waists and round-waisted