The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-01-13

decoration is used the ribbon forms a por-
ton of the lace. chiffon, or other trimmings
OF the bodice and sleeves.
II machine grease gets upon washable
fabric it may be taken out with washing
soda and cold water. Apply the soda to the
with soap and water.
Borax is one of the best things for the re-
moval of grease spots from wooden goods.
A cleaning mixture of which ii forms an
important part is made by dissolving one
ounce of powdered boraX in one quart OF
boiling water and setting ii aside to cool.
When quite cold add one ounce of spirits
or camphor and ii is ready for use.
The raglan shirt waist seems to be one
of the new varieties, and is we'll recon-
nended for athletic young women. as ii
gives freedom of motion. The sleeve sets
in from the collar band like a mans raglan
coat, and there are small stitched-in pock-
cts at either side of the bust. Flannel shirt
waists in a shade of brown tan. finished
With leather trimmings, are one fancy,
while the other extreme most universally
worn Is the white flannel waist trimmed
with gold.
Something of a novelty in a potato salad
was served at a luncheon recently. The
potatoes, instead of being cut into dice,
were boiled and put through a ricer. To
two cupfuls of these riced potatoes, lightly
measured. was added a half teaspoonful of
onion juice and a half cupful of mayon-
naise dressing. This was beaten lightly and
NO6tNANls dllu a (OuDlC IL IdDlC-
spoonfuls of the mixture put aside for
garnishing. To the remainder was stirred
in a cupful of celery that had been cut into
dice, the whole piled on a bed of lettuce
leaves and garnished with CHOPPED parsley
and boiled beet cut into forms. The plain
salad that had been put aside was used to
decorate the top of the mound, forced
through a fancy-pastry tube.
A woman who admits that she got the
suggestion from a newspaper clipping long
preserved In her scrap book has given the
coverings OF her parlor furniture a new
lease OF life by al ingenious treatment.
Ihese coverings were Of a rich brocade on
a cream ground and had begun TO wear
decidedly at the corners and across the
front edges. Some gold braid in open ef-
feet was purchased. lined with cream col
the tint of the brocade ground and put on
quite fiat around the seats and backs after
the manner often seen in old European fur
niture. The suggestion was carried out by
an upholsterer doing business in a small
way who was his own workman. The plan
was entirely successful, and the result il
richly decorative, with no suspicion of an
Interior purpose.
sists upon apple sauce with roast pork
relishes apple croquets with pork chops.
incidentally, IL may be mentioned that
Miss Towle. a Boston cooking expert. saws.
ASSUMING that pork chops are eaten al
all, that they should never be fried. The
only respectable way is to broil them
decently and in order over a bed of hot
Goals. in that way what little Juice they
contain will be retained. But even then
they viii be so dry that the apple cro-
quets will be an appreciated Complement
Inc croquets are made by stewing the
apples in a little butter with a tiny bit of
sugar; when quite cold, with the aid of a
few breadcrumbs. shape the apple into
croquets not more than an inch in d.
ameter. roll in crumbs and beaten eggs,
and fry. ~