The record-union., 1899-06-04

Or saucer of the size desired is filled
with water the saucer set in pan with
ice, and salt packed around it. A Sec
ond pan holding ice and salt is set on
top as a cover. Where only few are
Tneeded, it is possible to get enough i'll
this way, but the process is rather te-
+, dious. At high-class furnishing shops
ice molds can be had for this purpose.
An Italian way to give the touch Of
garlic to the salad is to rub a piece of
bread with it and put it in the salad
dish, where it lends it's flavor through
the dish as the salad is tossed.
A trunk carefully packed is some
thing to be proud of, and must neces-
sarily impress the hostess, in whose
house it is temporarily lodged, very
differently from one that is simply a
jumbled mass of things hastily thrown
together In this age of ultra refine
ment in which we live one can hardly
afford to neglect to have the trunk sup-
piled with the dainty accessories that
mean so much to the appearance and
preservation of a woman's toilet.
First of all, the dimensions of the
trunk that is to be most used for sum-
mer visiting should be taken, and pieces
of heavy white linen or muslin bought
and cut to fit the different sections.
They should then be hemmed around
ana stiff1y laundried. Very little time
or expense is required to produce set,
and they are by far the most desirable
Innings for trunks that are used during
the summer. In fact, they have quite
Csurped the place of the sachets that
have been used throughout the winter.
Besides the convenient and many
! fashioned vases that are used for the
gloves, wells, handkerchiefs, shoes and
sponges respectively, cases are now
made to hold shirt waists. They are OF
some wash fabric, of heavy texture, and
fashioned in much the same shape as
a large nightgown case. Around the
/ edges they are bound with colored
braid. On the outside it is very pretty
to have the initials of the owner en-
broidered with wash-cotton. The rib
bon design is the most popular, and the
colors used for both embroidery and
binding are yellow, red and blue.
The problem of what to do with jewels
when travelling has been somewhat SIM
plined by the appearance of suede jewel
bags, and that are now found at almost
any of the large department stores.
They are made in various shapes and
sizes, divided off into convenient little
compartments, and suspended from a
belt under the dress skirt. Those that
are worth buying are seldom found to
cost less than So Many women, how
ever, prefer to have fiat outside pocket
Of suede to their underskirt, with lap
that turns over and buttons on the right
side, to do service for them as place
of safety for their jewels.
In behalf of the afternoon tea-table,
a bronze tea-caddy lined with silver
that is very tasteful has been produced.
Tea leaves are etched on the jar and
covers. An upright standard of grace
full design rises from the outside cover,
ending in a mandarin head. On this
hangs two deep-bowled bronze spoons
in tea-bud design; one being used as a
measuring spoon, the other as strain
er.
Maple Taffy-Two cupfuls of Coffee
c. sugar, a cupful of maple sugar. half
a teaspoonful of cream of tartar, half
tablespoonful of butter Following
the directions given for nlolasses taffy
cooking until it becomes brittle.
White Taffy-Four cupfuls of granu-
lated sugar, a tablespoonful of butter, a
teaspoonful of cream of tartar, or three
tablespoonfuls of vinegar. Following
the directions given above, also, cooking
until brittle. The -fiavoring should be
added while the candy is being pulled.
Part of it may be favored with pep
permint and part with vanilla.
For wintergreen or rose taffy use the
above recipe, adding a tablespoonful OF
pink sugar.
Chocolate taffy is made by putting
two or three tablespoonful of grated
chocolate on top Of the candy as soon
as it is put into the pan. This will melt
and when the taffy is pulled it will be
I an even chocolate color
One has only to watch with what
varying excellence French dressing is
: served at the best restaurants to under
| stand that there is a knack even in this
simple combination of oil and vinegar
1t should be made an emulsion-that is
the vinegar added to the oil, not the oil
; to the vinegar. I1rs. Herrick's form
ula is: Mix a tablespoonful of white
Pepper and scant teaspoonful of salt
in a cup or in a bowl of a large salad
spoon. Pour the oil upon the mixture
and stir until thoroughly blended. Tt
this proportion of salt and pepper and
three tablespoonfuls of the best olive
oil add one Tablespoonful of vinegar.
! Raisin Sauce: Put in a saucepan
cupful of seeded raisins, Is of a cupTu'
of water and y of a cupful of white
wine and simmer for twenty minutes
In another saucepan put l tablespoon
full of butter / tablespoonful of chopped
ham, / chopped onion, and | tablespoon
full of chopped carrot and cook over g
: slow fire for ten minutes: add two
tablespoonful of flour, and when vel
mixed. l pint of the water in which 1he
tongue is cooking. Stir until thick and
smooth, add 3 whole cloves. y Of 8
small bay leaf, ] blade of mace.
tablespoonful of salt and "a of tea
spoonful of white pepper. Simmer fol
fifteen minutes, strain into the raisir
mixture and boil up once Add l table
: spoonful each of lemon juice and sugar
bring to the boil and serve
Plum Pudding Glaze: One quarter
of pound of chocolate Il pound q
stoned raisins, u pound of currants
ounces citron, / pint of sherry wine
! | Dissolve chocolate in wine, mix in fruit:
and stew five minutes. When cold mi,
quarts of sweetened vanilla cream
with it and freeze.
|