Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1904-01-06
NEW TABLE LINENS.

NEW TABLE LINENS.
AS in everything else, from wear
ing apparel to housefurnishing goods,
fashions in table linen show decid-
ed trend toward Oriental effects, tenn
pc ed, however, by American ideas in
decoration. Not only is the Oriental
fancy exhibited in the exquisite and
delicate Armenian work, but in the
rich-1ooking and elegant table sets in
white blue Chinese grass linen-a
beautiful fabric-embroidered all over
in dragon designs, roses, cherries, and
carnations.
Fine and lovely as these several
styles of table pieces are, the possess
that quality so~appreciated by the
h0usewife-the capacity for coming
out of the laundry as smooth and
dainty as before they were put to use.
This cannot be said of other more
expensive and elaborate table sets of
rich. and fine laces, which requires
great care during the cleansing pro-
cess in order to preserve their beauty.
Most fashionable among these are
such old favorites as duchesse lace
and point de Venise, with the old
fashioned cut-work-called by many
Irish point
For general use nothing will be
more popular during the months to
come than Irish linen in various quail
in ry1 q
cotton in dainty designs of sham
rocks, ffeur-de-lis, forget-get-me-nots,
daisies, bowknots, chrysanthemums,
and graduated dots, of which pretty
patterns the shamrock, feur-de-lis,
and forget-me-nots are most popular.
It will be observed that ornamental
designs upon table cloths and pieces
for the coming season are small and
scattered daintily over the linen at
intervals Harper's Bazaar.
RECIPES.
Fig Jelly Filling.-Take pound OF
figs chopped fine, cupful Of sugar
and half a cupful of boiling water.
Boil to a jelly, stirring constantly:
Wild Duck.-Singe and draw the
duck, dip it quickly into cold water
and dry thoroughly; put little chop
ped celery in the cavity, sprinkle with
salt; truss, put in very hot oven for
eighteen minutes, arrange on hot
Matter and serve with fried hominy
and currant jelly.
flashed Lamb.-Put two tablespoon
fuls of butter or dripping in a frying
pan; when it is hot add one minced
onion, one cupful of hashed potatoes;
season with salt and pepper and a
slight grating of nutmeg; add one
cupful of lamb gravy, diluted, or a
little stock; cook ten minutes, turn
out on a platter and serve with
poached eggs.
Celery Mayonnaise.-Cut the white
stalks of celery in half inch pieces;
let them stand in cold water until
ready to serve. then drain and dry on
a towel: mix with a little mayonnaise
over the whole.
Cornmeal Mufins.-One cup sour
milk, one cup SWEEP n4IhS VhO-h@AA
cup sugar, one-third cup butter, two
eggs, one teaspoonful soda, one tea
spoonful baking powder, two cups OF
cornmeal, one cup wheat -four. Salt
and bake in rings.
Iced Fruit Souffle.--Whip any nice
Jelly to taste and put layer into q
paper souf1e dish, then layer OF any
fruit, lightly mashed, sweetened and
favored. to taste; then layer OF
stiff1y -whipped and sweetened cream;
repeat till the dish is full, finishing
with a rocky layer of the jelly. Set
this in the dce cave till thoroughly
stiff 1.-TWO or three hours), then re.
move the paper band and serve at
snce.
Frozen Pudding-Cook in double
boiler one pint of milk and one cup
Of sugar; rub two tablespoonfuls OF
-four in a little cold milk; add to it
the heated milk, with pinch Of salt
and the yolks of two eggs; cook this
fifteen minutes, then turn into bowl;
when cold pour in a freezer and freeze
uuite stiff; add one cup of candied
fruit cut in small pieces, having been
soaked in half cup of wine; freeze
tiff: remove the dasher and pack.
cream.