The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-11-13
Tor dWn1nen


needle-work this week in Philadelphia,
and it was wonderful 10 see what crea-
lions may be evoked from silk and SATIN
scraps, boiling cloth and embroidery ma
terials. New ideas are rife, and Will give
you Christmas suggestions galore, says a
writer in The Philadelphia Press.
One clever little idea took the form OIL
a ..medicine cover The foundation was
a glass lid arranged to fit faulty upon a
lumber of ordinary size. Over this was
adjusted a cover of white linen daintily
embroidered In floral sprays. In the glass
lid were two small holes. and by means OF
these the linen was attached to its foun-
dation.
Have you ever seen a boutonniere which
contained a wee pincushion? Most proba-
bly, NOT, because these are just the newest
of the new. A good idea when you're look
ing for an inexpensive gift for a maj
friend. AT first glimpse the little article
appears a bona fde bouquet for the but
tonhoie: but after inspection discovers a
minute cushion tucked away in the
blooms. You.ean make your choice among
violets, peoples and nameless blossoms IN
blue.
Theresa new emery bag, too, which is
very charming. 1t is rranged from satln
ribbon, folded and stitched together at the
edges. The bag thus formed is bound in
the centre with very narrow ribbon. The
lower half contains the emery. The up
per, by means of scissors and water color
brush. is metamorphosed into a blossom
with tintsd petals and a yellow heart.
1 saw one of the loveliest centerpieces
of the season. II was created in rose
colored linen, with, at each corner
sc~roll-patterned panels in white linen.
The panels were embroidered in sweet
pease. Some effective green linen center
pieces had white panels with apple bios
SONS. THIN y
A numbef of pretty newnesses in photo
frames were noticed. Linen ideas seemed
especially popular-several colleges being
choice came in dull blue linen with designs
of peoples.
One frame in green linen had sprays of
hop vinefused with charming effect.
All manner of new calendars were rep
resented, and useful little linen covers for
household recipes, note books, wheeling
recors and so on.
Long pin cushions for stick pins were
exceedingly dainty. The knitting bags
noticed were of newest cut, formed of
three wide satin ribbons, the center rib
bon being of different color from the other
two.
A new shaving paper case bears the fol-,
lowing delightful motto: May you never
get into hot water, but give all your
treubles a clean shave"
The -patronesses for the bazaar were Mrs.
William Hesfry Newhold, Mrs. William
Henry Lax, Mrs Theodore Voorhees,. Mrs.
Robert K Wurts, Mrs. G Franklin McFad-
den, Mrs. w. A. Wiedersheim, Mrs. John
Price wetheriH. Mrs. S. P. Wetherill, Mrs.
George MoFadden.
The pie season is upon us-the season
of the year when it is too late for frozen
desserts and too early yet for the heavy
hot buildings. which we enjoy when the
snow falls.
In making a pie the FIRST and best thing
to do is to butter the pie plate, which
should be of block tin: then cover with
paste that has been rolled very thin. Roll
a strip of paste long enough to go
around the plate. and cut in strips an
inch wide. Wet the edge of the plate
with water, and put a strip of paste on
it. Fill with any kind of prepared fruit.
Have the paste in a roll, and cut
enough from the end to cover the pie.
Sprinkle the board with lour and place
the paste upon it. Flour the rolling-pin
and roll the paste from the front of the
board to the back, rolling the paste out
much larger than the plate and cutting
an inch slit in the centre. Cover the pie,
haviVg the paste sfulled" on, as it
shrinks in the baking.
AT first the oven must be hot, and after
the first fifteen minutes it is best to close
the drafts. A mince pie will require one
hour to bake, and an apple pie fifty min
utes. Peach and all fruit pies will require
the same time as an apple pie.
Raised pie may be made by taking one
tablespoonful of sugar, one teaspoonfuI of
salt, one egg and one %teacupful of water.
Rub the butter, salt and sugar into sthe
flour. Beatnthe egg. add the water to it,
Stir the mixture until it is a smooth paste;
Stir the mixture until it is asmooth paste;
then put on the board and roll. This
paste should be rolled eight times.
For good custard pie boil a quart of
milk with half a dozen peach leaves or
the rind of a lemon. When they nave
favored the milk, strain it and set it
where it will boil. Mix a tablespoonful of
flour smoothly with a couple of table
s%poonfuls of milk, and stir it into the boil
ing milk. Let it boil a minutae, stirring
it constantly. Take from the fire and
when cool put in three beaten eggs.
Sweeten to taste; turn into deep pie plates
lined with puff paste, and bake directly
In a quick ovea.zs
--e.+EEA -
A good New England apple custard pie
requires that you stew quartered apples
in a very little water until they are ten
der; then rub them thoroughly through a
colander. For one pie allow one pint of
cooked apples While the sauce is still
hot stir into it a spoonful of butter, one
cup of sugar, two well beaten eggs and
half a cup of cream. Then line a deep pie
plate with rich. crust, rolled thin. and fill
with the prepared mixture. Bake in a
quick oven. If desired, a meringue of the
beaten whites of eggs may be spread over
If ysu desire cocoanut pie CRATE the
white part of the coeoanut and mix it
with milk. Set it on the fire and let it
boil slowly eight or ten minutes. To a
pound of the grated cocoanut allow a
quart of milk. eight eggs, four table,
spoonfuls Of sifted white sugar, a glass
of sherry or Madeira, one small cracker,
pounded fine. two s%poonfuls of melted but