The record-union., 1899-05-28


a new one, she was surprised to find
that broilng steak when properly man.
aged need not mean filling the house
with the smell of burning fat. The new
cook resorted to the simple and we'll
known expedient of opening the damp
ers of the range when she put the
broiler on, sending by this means, all
the fumes up the chimney. Just
fancy" commended the astonished
housekeeper, that for threeyears, ow-
ing to my inexperience and my cooks
ignorance, we have been almost daily
cthoked out and smoked OUT 1t is
happenings like this that make advo-
Gates of a course in domestic science at
the women's colleges.
Tutti frutti is a continuing confection,
but easy to make. Begin by putting one
pound each of sugar and hulled straw
berries in covered stone jar, with one
quart of good brandy or whisky. If
high flavor is wanted add a little
pounded mace and grated lemon peel,
or race of ginger, we'll bruised. Let
stand until cherries come, then put in a
pound of them, one-half seeded, the rest
with the pits, along with a second
pound of sugar. In like manner add
plums, raspberries, peaches, pears and
grapes. as they come in season, putting
in with each sort of fruit its allotted
pound Of sugar, and now and then a lit
tie more spice. When the fruit begins
to stand higher than the syrup put in a
second quart of spirit. Pineapple shred
ded. and oranges, freed of skin and
seed, may go into the jar, although to
many palates they are better left out
Whatever fruit is used must be full
ripe, but not over-ripe, and very per-
feet. If there is not sufficient variety
handy double quantities of such as
peaches and cherries can be put in.
Among plums, damsons and egg plums
are best. Do not leave in more than
half the pits, or the bitter almond flavor
will be too strong. Use clingstone
peaches, but cut most of them from the
seed. Let stand three months after
the last fruit is in before using. Grapes
ought to be cut in clusters Of two or
three. While it is making the whole
mass must be stirred gently now and
then with a long-handled wooden
spoon.
Keep little package of absorbent
cotton in one of the sideboard drawers.
If oil, milk, or cream is spilled on
woolen dress or coat a bit of the cotton
instantly applied will remove all traces
of the stains.
1t is not the wearing of clothing that
tells so sadly as the manner in which
it is kept. Clothing all moist and dusty
tossed into a dark closet. trunk or
drawer can never be nice again, and
its appearance proclaims the character
of the wearer more than the purse.
A garment aired, busted and put
properly away will outlast many
changes of fashion, and if the owner
has taste and individuality, it takes on
an air or suggests a sentiment impossi-
bic to associate with new apparel-the
tone and personality of the wearer
Fresh rose leaves or sprigs of sweet
herbs sprinkled in trunk or drawer
or on closet shelves, lend almost a
witchery to clothing-a dainty fra
GRANGE, evanescent as fancy and 50
delicate that the most sensitive and
fastidious must enjoy it,
For going away the closer a trunk is
packed the better things will carry. 1t
Will be Well to fold dress skirt in
soft old sheet or unstarched muslin or
cambria kept for a purpose, so as to
decrease to minimum the possibility
of cutting or creasing. Now that frills
and ruffies have come back, these
should be turned up, so that when the
dress is unfolded they may fluff down.
Fold as broad and smooth as possible.
as nearly fitting the receptacle as may
be. Have little soft rolls of fiannels or
stockings to fit into crevices.
Shoes should never be put in loose.
but each in a case or cover so arranged
as to prevent rubbing A wise Iady's
maid will not use shoe polish-but a lit
tie fresh, sweet milk on a flannel cloth,
for kid boots or patent leather, wiping
dry with another flannel cloth and rub
bing gently.
Plenty of brushes and whisk brooms
and squares of wooden cloth are we'll to
tuck in to clean with Tissue paper
crumple in bonnet boxes among rib
bons. necl1wear or millinery will save
many a heartache. Then be sure to
have one or two tiny irons in your
trunk, and a frame may be had to set
over a lamp or the gas. Then the tissue
paper comes handy to lay over wells, or
Never let the iron touch the fabric, but
iron over the tissue paper
*
"In selecting bridesmaids" said
young woman who has recently ac-
complished that difficult task for her
coming wedding 1T is not beauty that
counts so such as style and carriage
Most brides take a great deal of pride
doc ifJc.'
want them to show to the best advan-
tage. 1t is very important that a
bridesmaid should walk well. The we'd
ding marches are more suited to grand
opera stages than church aisles, and
while Elsa's or Lucia's attendants can
walk gracefully to such music the most
graceful girl is apt to swap and fall
ter trying to keep time and step with
the same strains.
THE beauty of a faultless frock and
the stateliness of picture vanish
when the wearer is awkward and obvi-
ously i'll at ease. The bride herself is
helped by her long train, her dropping
head and the leaning on her fathers
arm before and on her husbands after
the ceremony, but her bridesmaid
wears a short gown, carries her head
erect. walks up and down beside an
other girl and so has her own grace
alone to depend upon A girl who
walks well, whose head is well poised
on her shoulders and whose hair ar
ranges we'll makes a good appearance
as bridesmaid"
The prison popula ton in MassachlI-
setts on April 1st was 6.523, a reduction
during the year of ,325