Waterbury Democrat., 1903-02-03
FOR THE HOUSEWIFE.
A Variety of Information Upon Mat. ters Coming Directly Under
 Her Supervision.

An English fancy for the decoration of the drawing-room on wintry days is the introduction of growing fow- CTS in bright and delicate hues in pret- ty little boxes or baskets of willow ware, enameled and gilded and tied up with ribbons to match the color of the blossoms. For example, delight ful touch of color and fragrance is imparted by an Gblong willow basket, enameled pale blue, trimmed with bands and bows of satin ribbon in darker hue, and filled with lilies of the valley all abloom. Less expensive and decidedly pretty is a basket of willow in dark brown, fecked with gold and trimmed with pale yellow ribbon. Scarlet tulips filled one such recepta- cle as this fitted up few weeks ago. In striking contrast was third basket of shell pink willow work in which hyacinths, pink and white, were growing. says the Brooklyn Eagle.
 Artistic screens, and this phrase re- fers to an extensive array of beauti- full productions, with quadruple and triple panels, are ever in demand. The useful and the merely ornamental types included in the seasons collec- tion are among the best and the .hand- somest that have yet been designed and the palm for beauty must be given to those with hand-painted panels and mounted in gilt or "old ivory" effect.
 With the exception of peas, all vege- tables that are to be boiled require plenty of water. Vegetables that are known to be less digestible than oth- CTS may be improved by parboiling, pouring off the first water and add ing a fresh supply. According to a housekeeper of experience, all greens, such as cabbages, etc, are much inn proved by being boiled with a little carbonate of soda. Soda should not, however, be used in the case of broc- very careful boiling or it's appearance gets spoiled. Potatoes should always be boiled in saucepan specially kept
 for them. If the pan is used for any
 other vegetables, they will become discolored. They are best when boiled in their skins. When peeled, they lose their flavor. and the salt, which passes out into the water. They should be all of size, whether large or small. Serve vegetables directly they are done. They should not be allowed to remain in the water for moment after they have once been boiled.
 A combination fern-dish and can-
 delabrum in silver plate is an attrac- tive novelty Three candle-holders are attached to the fern-dish. and if spe-
 cial arrangement of flowers and lights is desired. there is room in the center for a fourth holder
 The newest designs in dinner nap- 1 kins are finished with an edging of
 heavy linen lace
 A pleasing change from the gener- l ality of sauces served with game and l poultry is nut sauce. made according { 10 the following directions: For half pint of sauce. take ; eoffee rupful of any desired variety of nuts. scald, bianch. dry and chop. season with salt k and pepper and fry in an ounce or so of butter to golden brown tint.
 Then pound smooth, add gill of clear stock and thickening, consisting of one-quarter of an ounce each of but ter and flour mixed over the fire until smooth, and blend until the nut mix l ture is of the consistency of cream Add to the boiling sauce at the last
 moment couple of spoonfuls- of cream or the yoll of an egg beaten I up with one or two spoonfuls of milk