The record-union., 1896-05-10

UcIl0uI OIL one VI Tie 4NCW III II ho'P->
ais consisted of march and three sets
of dances given by a number of young
people, For the first dance the cos
tunes were those worn by hospital
nurses and house physicians. The sec
ond set, called powder and patch
dance" was a minuet. The dancers
wore old-time dresses and powdered
hair with plenty of patches TO add 10
their fairness. The third and last dance
was that of characters from Alice In
Wonderland" and Through the LOOK
ing-GlaSS" The characters represent
ed Alice, White Rabbit, Father Will
lam, the Young Man, the Duchess, the
Cook, March Hare, Halter, Dormouse'
Red Queen, White Queen, TWeeoieuee'
Tweedledum, Humpty Dumpty, wal
rus and Carpenter. Some idea OF the
costumes and makeup necessary 10
represent these characters successfully
may be had from studying the Illus
trations of the two stories. The 1unhy
pranks of the whimsical people in MI
Carrolls stories should be dcted TO
some extent in the intervals or the
dances, which may be medley OF
many dances. The Dormouse should
always be trying to go to sleep anu
should as constantly be taken In cnarSe
and shaken by the March Hare ana the
Halter. Alice should carry in her arms
the baby Ca dolD that turned into pig,
the Walrus should below, and the
others should do characteristic things.
One of the best ways in which to re-
move old wallpaper is to dip large
and clean whitewash brush in warm
water and to apply it evenlysto the wall
before scraping with a kitcheu-knlfe.
Holes in the plaster should be filled
with plaster of Paris, mixed with NOR
tar.
An East Indian water-cooler is very
convenient article for preserving ice In
a. sick-room, but in it's absence an at
tendant upon an invalid saved herself
many tiresome steps by putting large
piece of ice in pitcher and covering II
with substantial cosey, like those
used for teapots. In this way the ice
will last over night If the water Is
drained off from it once or twice.
Caulif1ower makes a nice hot salad.
Boil it whole tied up in netting, for
half hour, and cut in small pieces. Pour
over it a sauce made of a cupful or
orawn butter, into which has been
stirred the Juice of lemon, and half
teaspoonful of French mustard.
String bean salad may be made In
winter by using canned beans. Scald
the contents of a can in vinegar and
pour over a plain maycnnaise dressing.
Dried Yankee beans, when we'll cooked,
NAV be served as a salad by using either
mayonnaise or French dressing. Lima
beans are especially good served as a
salad Canned peas make an excellent
dish with a good French dressing, es-
pecially if oil is used instead Of butter.
If celery is scarce or dear use one
third of sliced apples to two-thirds of
chopped celery, and the mixture will
prove quite as appetizing as If all OF
celery. Do not add the dressing until
ready to serve, as 1t will destroy the
crispness.
Tomatoes which have been canned
whole may be sliced for a salad. Add
bits of onion and coverwith mayonnaise
or a plain cream dressing made OF one
cup Of cream, one spoonful Of -four
whites of two eggs beaten stiff, three
epoonfuls of vinegar, two spoonfuls
pounded sugar, one teaspoonful salt,
one-half teaspoonful peper, one tea
spoonful made mustard. Heat cream to
boiling, stir in flour wet with milk,
boil two minutes, add sugar and re-
move from fire. When half cold beat in
whipped whites of egg When cold add
the other ingredients. pour over the
tomatoes and serve.
An attractive dessert for child's par
~ is made by tinting an orange jelly
rose color or pale green with the vege-
table colorings, and filling orange bas-
kets or skins with the jelly while IN a
liquid state. After the jelly has hard
ened put the two halves of the orange
together and tie with narrow ribbon
A sweet of some kind enclosed in an
egg also delights most children. TIC
make such a sweet soak one-half a box
of gelatine in half a cupful of water for
half an hour. Heat two cupfuls of milk
add the gelatine, and when 1t Is dis
solved sweeten with two level table
epoonfuls of sugar, and flavor with a
feaspoonful of vanilla. When the mix
ture begins to thicken, add one cupful
of cream that has been whipped until
very stiff. Wash six large eggs. make a
hole in the large end, and pour out the
whites. Then break with a skewer the
yellows and pour them out into another
bowl. Pour water into the shells, rinse
them clean, and drain. Fill with the
pudding by pouring through a funnel
and set the egg in an upright position
in a cold place to harden. These eggs
are to be taken from the shells when
ready to serve, and arranged in the cen
ter of nest of lemon jelly or in a nesr
of spun sugar from the confectioner's s
The eggs may be used for cakes to serve
with the pudding.
Orange salad to be used with duck
or game, may be made by slicing sa
oranges for eight or ten persons Crate
the rind Of one and add with the juice
OF one lemon three tablespoonfus o
salad oil or butter and pinch o
cayenne pepper.
When celery can be obtained 20 com
bine with oysters in making a salad
Ahe following recipe may be used: Drair
the liquid from one can of oysters, ado
to 1t cupful of vinegar, one Of butter
pne of powdered cracker and the beater
yolks of four eggs. Season to taste
with mustard. salt and pepper Place
over the fire. stirring it constantly till i
thiekens. Pour over the oysters ant
carnish with slices of hard-boiled egg
tn make an excellent chicken SALAD
tala the meat of two boiled chicken.
cut in dices, an equal quantity of Gu