The record-union., 1896-08-23

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fine flavor is made in the following
way: Heat two and one-half cupfuls
of milk in a double boiler, cooking with
1t sprig of parsley and a slice of
onion. Cook from eight to ten minutes,
then take out the parsley and onion,
and add two and one-half cupfuls of
stock Thicken with two tablespoon
fulS of butter mixed with a heaping
tablespoonful of flour. When smooth
and boiling, season with salt, a dash of
cayenne and celery salt. Turn through
puree sieve into your soup tureen.
Stir into the soup just before serving
two cupfuls of fresh popped corn.
Cream soups should be no thicker than
thin cream, and if they cannot be
served as soon as made, should stand
In a vessel of hot water, where they
will be kept hot, without cooking.
The most beautiful and finest filagree
silver in the world is made at Delhi.
The lace-like silver made at Malta is
also very much admired by collectors.
This delicate handmade silver is made
In a number of other Places and comes
to us from Norway and Sweden as
we'll as Paris and Florence.
Tall and slender wineglasses of white
and gold were lately used at luncheon
for holding the maiden-hair fern and
one white rose placed at each cover.
For the center of the table an immense
glass bowl filed with the same flow
ers was placed on q round mirror that
was fringed with green. Colorad wine
of 1ky- hx-c
could be used with fine effect in the
scheme.
A good way to prepare crabs for
summer luncheon or tea is to cook them
in a chafing dish after the following
recipe, which will require the meat of
twelve or fifteen crabs chopped fine.
That quantity should make about one
pint. The crabs should of course, have
been boiled. Then set on the ice until
ready to use. Heat in your dish a cup
and a half of cream. Rub together
two ounces of butter, two tablespoon
fIls of flour, and the mashed yolks of
four hard boiled eggs. Mix with this
paste when smooth two or three table
spoonfuls of the hot cream, and add to
the remainder. When a smooth
creamy mass, season to taste with salt
and dash of red pepper. Add the
meat, and when heated through serve
very hot in the cup you use for bouil-
Ion. Those who use wine in cooking
add from a quarter TO a half cupful of
sherry just before dishing.
A large linen center piece that could
Well be used for q small tea cloth Is
worked with a design unusually taste
ful and pretty The border of the cloth
consists of butterflies stamped on the
cloth, SO that the spread wings form
the outer edge of the cloth, one just
touching the next, filling out the circle
The edges of the wings which form a
series of leaf-like scallops are worked
iii buttonhole stitch. The thorax and
abdomen are done in solid work and
the antennae in long single stitches.
The wings are veined in an outline
stitch The same stitch is used for
working the top of the wings next the
heads of the butterflies. Between the
veins the flies are marked with splashes
of color done in a solid embroidery
This design, which one clever with her
tiful worked in gold and white, in
shades of Delft blue, or in blue, brown
and gold. If one wishes to do an elab-
crate piece of work, a second wreath
OF leaves and blossoms may be worked
around the center, SO that It would
come just outside a good-sized rosebud
A woman interested in knowing the
kind of song that schoolchildren like
best gathered the opinions of 5000
children From these she finds that
girls as rule like best songs of the
freside and home. Boys prefer those
that are patriotic in character.
The moon vine and flower is one of
the most beautiful for piazza decora-
ton. The purple clematis is also beau
tiful. though 1t lacks fragrance A
yellow honeysuckle is a never-ending
source of delight, as are also climbing
roses. One of these, new rose that has
a most glowing color, is very hardy and
grows rapidly, Is called the crimson
rambler Another vine that is sure to
be a favorite as soon as 1t is better
known is the Japanese seranthum. which
has blossoms Of pale rose-color as
well as those of white and yellow. This
vine grows rapidly, and is a good vine
for a leafy screen, because of its abund
ance of leaves.
New and tender turnips are delicious
cooked with a white or brown sauce.
To prepare them, peel and cut into
slices about half an inch thick. Cook in
boiling water until they can be pierced
with a fork. dish, and then dash with
cold water and drain, and serve them
IN q. cream sauce seasoned with
n,fnced narsley or in drawn butter sea-
soned with lemon juice. A very good
brown sauce for them is made from
hrouning an ounce of butter with half
q tabIesnoonful of -four. Add a cupful
of stock season with salt, pepper and
q dash of nutmeg. Sometimes little
sugar Is added. Simmer In this sauce
four or five minutes.
when caviare. which epicureans es-
teen, so highly for a relish, is bought in
little barrels, use as mucn as you want
and then nut the remainder into small
bottles with tight-httlng coFhs 10 Keep
ont tha air When ready 10 use, If it
has hardened very muchs soIteh IL oy
making into a paste, with niue ieiiioi
Juice and olive oil added sraouaiis-
THIS is usually served after the oysters
and fish on small fingers OF loas., OF
as a relish at mems suppers- !. - aiso
spread on thin slices or puttetsu oio"n
bread. One of the most popular ways