The record-union., 1899-11-05

elaborate and ugly bronze chandelier.
1t was not long, however, before the
room was so transformed that in spite
of its unfortunate proportions it pre-
sented an attractive appearance. The
heavy doors at library and hall en-
frances were lifted from their hinges
neutral tint being substituted. The
chandelier also vanished, and the
plumber put up instead at each end of
the room an inexpensive sidelight. A
plain ingram paper in delicate cream
shade was chosen for the wall, and a
carpet selected whose small pattern was
on a ground of similar tint. A palm
was placed in front of the mirror that
was let into the wall opposite the hall
entrance, and, with the furniture care
fully arranged to increase the appar-
ent width Of the apartment, an aston
ishingly successful result was secured.
The dresses of schoolgirls show wear
quickest on the under side of the arm,
from elbow to wrist, where the rubbing
against desk or book is most constant.
In a schoolroom the other day it was
4, noticed that several of the girls wore
sleeve protectors made from the ma
terial of the frocks They were merely
straight cuffs, slightly full and shirred
at each end. on an elastic band. They
were not at all conspicuous, and, kept
in the desk to be slipped on every day,
We're very useful. The average school
, girl, it must be admitted, is likely to
regard this economical practice rather
disdainfully. These fastidious misses
may be persuaded when they are told
that in one fashionable private school
sleeve protectors are very much in
/ vogue. They are of black or dark
colored taffeta silk, and are tied at ell
bow and wrist with narrow bright-hued
ribbons.
A new and delicious salad was served
recently at an elaborate luncheon. An
aspic had been made of dissolved beef
capsules, the mixture we'll seasoned. A
little was then poured into Individual
molds on the bottom of each of which
blanched almonds had been arranged in
the form of star. When this had set
more aspic was gradually added, al
ternating with layers of the almonds.
When the molds We're sent to the table,
and each turned out on a lettuce-leaf,
the amber jelly against the green, with
a spoonful of mayonnaise over it, made
| a very pretty course.
Threadbare carpets are no longer the
despair of the thrifty housewife who
longs for their Punishment, but breads
hn Of hot ,1o1
knows now her clear and satisfactory
duty in the matter. In large cities there
are factories where old carpets of all
kinds are cut into strips and woven
into beautiful velvety rugs. The new
fabric retains the colors of the original,
but these are so blended that no one
predominates, and the revised pattern
is soft and artistic. No carpet is too
worn or soiled to be put through the
process, and no preparatory cleaning is
necessary A ragged ingram, Brussels
or other carpet may be taken up, the
floor stained while it is away, and pre-
sently the covering is returned in the
shape of fresh, handsome rugs, whose
beginning cannot be suspected by the
most critical observer
A delicious celery soup is made as
follows: Wash four heads of celery and
cut into pieces; simmer in two quarts
of stock for an hour or until the celery
is tender. Make a thickening with four
ounces of flour, pour into the soup and
boil for ten minutes, then rub through
a sieve, return it to the saucepan add
half a pint of cream or good lmilk
bring to the boil again and serve with
fried croutons.
To make a pineapple ice pudding:
Peel pineapple and cut into small
dice Put it in an enameled stew
pan with three ounces of castor sugar
and half gill of water; simmer for
half an hour. Strain the strip from
the pineapple, add the juice of half
lemon and mix with a pint of double
cream Half freeze the mixture, then
stir in the pineapple. Turn into a mold
and place in ice and salt till required
To prepare Spanish eggs in the chat
ing dish, cook two slices of onion until
light yellow, in a scant tablespoonful
of olive oil; then add one cupful of
mushrooms, one of tomato, two table
spoonfuls of tongue, minced fine; three
raw eggs (unbeaten), a saltspoonful of
salt and one-quarter saltspoonful of
the mixture is ready to serve.