The midland journal. (Rising Sun, Md.) 1885-1947, 1903-03-13

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 flow
ers in bright and delicate hues in pref
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
full touch of color and fragrance is
impaired by an oblong 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, fieclled with gold and
trimmed with pale yellow ribbon.
Scarlet tulips filled one such recepta-
Gle 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
t1iPlC pchCls, dlG CNCl III uCluduNs hC
useful and the merely ornamental
types included in the seasons collec-
ton are among the best and the hand
soonest that have yet been designed
and the palm for beauty must be given
to those with hand-painted panels and
mounted in gilt or cold 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 9TH
ers may be improved by parboiling,
pouring off the first water and add
ing fresh supply. According to
housekeeper of experience, all greens,
proved by being boiled with little
carbonate of soda. Soda should not,
however, be used in the case of broc-
coli or caulifower, which requires
very careful boiling or its 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 a 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 fourth holder.
The newest designs in dinner nap
kins are finished with an edging of
heavy linen lace.
A pleasing change from the gener-
atty of sauces served with game and
poultry is nut sauce, made according
to the following directions: For half
pint of sauce, take coffee cupful
of any desired variety of nuts, scald,
blanch, dry and chop, season with salt
and pepper and fry in an ounce orr 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 -four mixed over the fire until
smooth, and blend until the nut mix
ture is of the consistency of cream.
Add to the boiling sauce at the last
moment a couple of spoonfuls of
cream or the yolk of an egg beaten
up with one or two spoonfuls of milk.