The record-union., 1898-07-17

keeper.
The fitting of studios has become SO
common-and studio is another naile
for any sort of bachelor WORKSHOP
that wall-papers are specially designed
for these dens. They are or 1antastie
and erratic patterns, and would be IN
ccngruous with commonplace surrouiiu-
ings. They need Eastern draperles'
armor, ETC., as proper accompaniment"
Those in baronial and heraldic designs
are extremely rich and efectlVe' pu'
there are much more curious ones with
peacocks, birds of paradise, dragons
and other vagaries of the artists pralIi
meandering over them. One OF t1emish
design has fiagons and beer mugs in It's
pattern. They are especially attrac-
tive for the dens of country houses.
A correspondent asks for a recipe for
ginger ice cream. The formula used IN
the Boston Cooking School is as fol-
lows: To a pint of milk and hall
cup of sugar heated in a double boiler
add a quarter of cup of cold milk, into
which has been stirred a tablespoonful
of flour. Cook all, stirring constantly
for ten minutes. To the yolks OF three
eggs slightly beaten add a half-cup of
sugar, and a quarter of a teaspoonful or
salt; dilute this with a little of the hot
mixture before pouring all together
and stir until it looks cooked. Strain
into the freezer, and add three cups Of
thin cream scalded. When cool, flavor
with a tablespoonful of orange or lemon
extract and one-third of a cup of ginger
syrup; then freeze. Before it is perfect
ly stiff, work in a half pound of pre-
served ginger root, finely chopped, then
pounded in a mortar and pressed
through a sieve.
Orange charlotte is a delicate dish
and is made from orange jelly, slightly
thickened. Use a pint of the jelly and
afer it is cold enough to be slightly
thick, beat in a pint of whipped cream
with the whites of two eggs. Line a
mold with lady fingers interspersed
with a few slices Of orange, and pour
in the mixture. Serve cold with a Gus
tard made from the yolks of the eggs
and pint of milk
A variation of the familiar and, when
We'll made, popular corned beef hash
is given by cooking school teacher as
creamed corn beef The leftover cold
cooked corned beef is cut into dice and
stirred to a sauce before it is put into
buttered pudding dish, the mixture
covered with half cup of cracker
crumbs or grated bread crumbs, stirred
into little melted butter. The dish Is
then set in the oven and baked until
the crumbs are brown. The sauce is
made by creaming two tablespoonfuls
of flour and two of butter with two cups
of hot milk into which a slice of onion
has been put during the heating pro-
cess. The onion should be taken out
when the sauce is cooked thick, and a
fiavoring of celery salt added.
The best thing to use to mount pic
lures is boiled flour paste. 1t should be
entirely free from Jumps and made
about as thick as boiled starch In ap-
plying it. a fiat brush and also rub
the paste smooth in case of any pos
sible Jumps. If mucilage or gum arabic
and water are used, it should be remem-
bered that the pictures should be
moistened on the back before the mucil-
age is applied; otherwise they will dry
are in circulation it is a pity not to at
tempt the mounting of them in mex
pensive fashion. Passe- -partout mount
ings are within the reach of every one
and are perfect protection to the pic
ture we'll as an effective method of
displaying them
A city housekeeper contrives to have
rain water to wash her blankets before
putting them away for the summer. She
does this by tapping the eavespipe, us
ing a large clean barrel to hold the wa
ter It should not be put under during
a shower, but after a steady rain has
washed the SCOT and dirt from the roof
and the water is flowing clean. Moth
ing is better than this kind of water
for the blankets. 1t is easy to manage
their washing at home with a little care
Some housekeepers put them in a pair
a week, but if an odd day toward the
latter end of the week is taken, it can
be done at once.