5,000 Gems for the Household. A Book That Teaclies Everything a Lady Would Like to ICno^sv. ^ ^> A COMPiCT KANUil OF RELIABLE INFOEMATION, It tells you how to mah- paper, ivool, feather, hair and tri^seJ Jfowers; hoir to paint on satin, silk and velvet; full list of characters for masque hall; a chapter on bead atid embroidery work; a list of oiier three hundred nevi names for children. ^ ^ , , — ^ W/&3/ OVER 3,000 RECEIPTS FOR COOKING, -AND- 1,000 Useful Receipts for Anyone and Everyone. x> ^-aA COPYRIGHT, 1887 BY M. S. FOX. C. W. WATTS, PRINTER, Albamt, Oregon. ?^ PREFACE. The design (^^ the author, iu the preparatiou of this wuik, has been to furnish a book in which information for the ladies upon almost anj' subject can be found. Usually, this subject of ladies work or fancy work has bf en treated in such away as to form the contents of a dozen or more separate volumes; the paper flowers, hair flowers, feather flowers, etc., are combined in this volume. Attention is especially 'called to the manner in which the miscella- neous FANCV work department is conducted, as all the latest novelties in the decorating line are introduced, alona; with the most explicit directions for forndng them. Also to the painting; all the different branches of painting being explained, the colors to be used, the brushe?, how to mix paiiits and how to apply them. The reatier will appreciate the patterns herein described in the crochet department, but still more appreciate those in the knitting department vvhereby instructions for skirts, dresses caps, lecrgins, mittens, jackets, shawls, lace and insertions of the latest designs are given, tliat a child who knows how to lake the first siirtple stich in knittin;,' and crochetin4 cannot fail to bring about the desired re- sult by close observance of the directions given. Then to the ladies who do not exactly take to fancy work, we have eu.- deavored to put forth a few valuable receipts in the cooking and bak- ing line, and we can truthfully say that the receipts are all genuine and good, havifig tried most of them ourselves before placing them before the public. Then again, so nothing will go to waste, we have added some coloring receipts which have l)een tried with the utmost success. Great pains have also 1 een taken to make this work superior to all others in its typographical arrangement and finish, and in the general tastefulness of its mechanical execution. The author takes great pleasure in acknowledging her indebtedness for many valuable sug<:estions received from teachers of experience and others interested in woman's work. How nearly the author has accomplished her purpose to give to the public, in one volume, a clear, scientific and complete treatise on this subject, combining and systematizing many real improvements of practi- cal value and importance to women and young girls, the intelligent and skilled worker must decide. M. S. FOX. Albany, Oregon, May 20, 1887. ffr • TABLE OF CONTENTS. Papek Flovvkks 6-9 Wool Flowers. Hair Flowers. 10- 12 13 14 Feather Flowers 14-15 Ti.NSEL Flowers 15-16 Chutst.mas Tree Okx am enis 15-16 Feather Work 1 7-18 Bead Work 19-23 KvixriNu Department 24-62 Crochet Department 33-86 Stamping 87-88 Pakntisg 89-61 Miscellaneous DepartmexST 92-101 Home Department 102-145 Cooking and Baker's Department 146-204 Coloring Department 205-213 Miscellaneous Cooking and Baking Recipes 214-232 Anything And Everything 233-279 PAPER FLOWERS. There can be nothing more beautiful to the eye that loves nature, than are (within their own limits) these paper flowers. How many n^thers and daughters would gladly like to fix up their parlors and sitting rooms, like some of their friends do, if the}* only knew how to make anything. These paper flowers are so easily and quickly made, and material so cheap, that no house should be without them. The directions given within this book are so explicit and sim- ple that a child can make the flowers by close observance of the directions. By practice all kinds of flowers can be made with but little patience and trouble. Any room, no matter if the furniture be not of the finest quality, can be made to look tasteful! and cozy by nimble fingers. Lamp-shades, toilet sets, wreaths, boquets, fans and numberless other things, which ingenious minds will think of, can be made and deco- rated with paper flowers, which are one of the simplest kind of fancy work, and undoubtedl}' one of the most fascinating, the peculiar facination about it being unlimited variety. We have endeavored to represent in these pages a consid- erate number of the most popular and ornamental flowers now used by ladies who have excelled in this direction. We will commence by giving the little field daisy which is per- haps the simplest and quickest made. It requires no rub- ber tubing or extra stems. 6 PAPER FLOWERS Materials: Dead wbite r)aper'(it mif^flit now be said that the paper is not the common tissue paper, but heavy and tough tissue paper) medium yellow paper, a piece of wire three inches long, and a pair of scissors. Have a field daisy at hand, take it apart carefully, draw an exact copy off of the lower part of the daisy, out of the white paper cut two pieces'' like the pattern, hold them in the finger and with the scissors curl each prong, taking care not to curl too much as the prong will turn clear under; take a pin and punish two holes, one on each side of the center of these two pieces; next cut a pattern from the upper part of the daisy, and cut of the yel- low paper 20 or 30 pieces the same size; punch two holes in these pieces the same as in the white paper, turn down one- half an inch of the wire, put both ends of the wire through the holes made in the yellow paper, take the scissors and clip all around the edge as near the centre as possible, uiuss it with the fingers to make it round on the top so the wire will not show in the centre; now put the ends of the wire through the holes in the white )).Lper, draw them together tightly and twist the wires, and the field daisy is finished. For just the common little daisy make just as you did the upper p.irt of the field daisy, taking pink, red, etc. Water Lily. For this, two shades of green, one yellow and one of white paper are required. If a water Lly is at hand take it a part and take patterns off of its various parts; from the p;.ttern taken from the bottom part of the lily, cut two of the darker shade of green and one of the lighter shade, also one of the white; curl each prong of each paper separately by laying the paper on the open hand and taking a large hat pin (with a PAPER FLOWERS. 7 round button on the end of it) and rubbin,Q^ the head of the hat pin over each pronp^; the hand being soft and the press- ure of the pin will cause each prong to curl up just like the natural flower. After all are curled in a like manner, set one in the other, putting the dark green on the bottom, the light green next and the white on top; make a yellow center like the one needed for the field daisy; set this in the lower part of the lily and fasten same as field daisy. For water lily buds, take a small piece of cotton and fasten it on to a piece of wire, cut four common leaves of green paper and tie around the cotton and gum here and there and you have the bud. Any one with nimble fingers who has succeeded in the easy task of making the duisy or water lily, will have no difficulty in making the tulip. Tulip. Take a pattern from a tulip, make seven of them any shade to suit imiividual tastp. To give it the appearance of reality, curl the leaves with the fingers slightly, turning the curled side toward the center. The petals are easily constructed over tiny wads of cotton covered with paper and fastened on very fine wires, and these wires fastened on to the main stem. To fasten the leaves on to the stem, take a peice of thread and wrap the leaves to the stem, one at a time, fastening the petals on first. To wrap, the stem, either zephyr or green paper will do. KosE. By close observance one will find that there are five sizes of leaves in the rose. Take a pattern from each size; numbering them 1, 2, 3, 4, 5, calling the smallest size 1, etc. From size 8 PAPER FLOWERS. 1 make 14 leaves, size 2 make 10 leaves, size 3 make 12, size 4 also 12 and size 5 fourteen leaves. Curl them by pressing the scissor slightly on the under side, always curling two to- gether; then from size lyou will only have 7 after they are curled, etc. Twist the lower ends slightly with the fingers; take 3 of size 1, and turning two of them together, that is, turn them face upward together, fasten them to the wire stem by wrapping them with thread. Wrap all on in this manner turning on edge in between the preceeding ones, using the smaller sizes first; the stem may be wrapped if desired. Poppy. After taking a pattern from the poppy, cut one of the tis- sue paper any shade. The petals are made first, as described in the tulip, fasten them to the stem; take the leaf cut out of the tissue paper and crease it with the finger, the more un- equal the creases the more natural is the effect; run the stem the petals are fastened on to, through the leaf and wrap, the stem. The buds for the poppy are made similar to the water lily buds. Fuchsia. Take the fuchsia apart and take the patterns off of the parts; great care should be taken in cutting the calyx exactly like the flower; with a piece of cotton or wool wrap the wire tightly around the stem for a distance of three-fourths of an inch. Gum the small leaf form of the fuchsia on to the top of the wire, then gum the calyx on; with the scissors curl the four prongs of the calyx; make the petals as described, or they can be purchased of any dealer in such articles . . PAPER FLOWERS. 9 PiNF. There will be but little difficulty in making the pink, for although there are mar}' leaves they are all of one shape, and it is only necessary to cut them of difierent sizes. The num- ber of leaves depend, of course with the size of the pink. The first thing to be done after the cutting of the leaves is to make a firm ball of wool or cotton and fasten in on to the wire for a center, and gum the smallest leaf on to it, then, one by one gum the larger cues on to this central foundation, keeping of course, the largest ones for the outside and not gumming so closely as the work proceeds. The bud is made by taking a piece of green paper and notching the ends and twisting and gumming it around a piece of cotton that is fast- ened to the stem. Plaques. Beautiful and tasteful plaques can be made by making a rose, pink, a few daisies and a tulip and fastening on to the plaque, which is covered with crushed or rustic paper. To make crushed paper take a sheet or half a sheet of the tissue paper and crumple it all in the hand, then straighten it out and crumple it again; cover a plaque with this which as- sumes the appearance of silk. To make rustic paper, instead of crushing, plait the paper in fine knife plaits, press them between the fingers while in plaits, open out and be careful not to tear while pressing. This presents a beautiful and marked contrast to the crushed paper. Petunias . These pretty little flowers are very simple. Here any shade or color may be used, shaded petunias being esj^ecially 10 PAPER FLOWERS. beautiful. The little cup is easily made, arid this is the foun- dation of the flower. Carefully \\±. -p the wire with cotton or wool for a distance of one-half xncli, fasten on the calyx by gumming. A little coaxing is necessary in Uie settling of the leaves, and the careful touch can only be given in accordance with individual taste and judgment. After having arranged the leaves as may be considered most desirable, place the lit- tle cup around the wadded stem and gum securely to it. The most appropriate shade for this little nip is green. To make the buds the only difference from the full bloom flower being, that the center wadding round instead of long, and in work- ing it the leaves are pinched a little upward una inward. BUTTEKCUP. This flower is very r^'ce for beginners to work on, as the leaf form is simplicity itself, the only trouble being in m<,k- ing the petals, and as the structure of the petal has already been described it is unnecessary to mention it again. After gumming the petals on to the stem, gum the leaf form on. Dahlia. M^ke 30 leaves varying in sizes, say six sizes; wrap a bunch of yellow zephyr on the wire, then either tie or gum the leaves on in graduated sizes, commencing with the smallest size. The size of the dahlia must, of course, depend upon the number of leaves used in its construction. WOOL FLO^^^ERS. Materials: Brass wire, zepher, two lead pencils, white shell beads, smalJ glass beads, knitting needles and a heavy fine PAPER FLOWERS. 11 comb. To make a green leaf, use a piece of wire one-half yard long, a piece of zephja' ]one and one-half yards long. Place the two lead pencils together between the thumb and forefinger'of the left hand, bring tlie middle of the wire around the pencils, and cross it under the thumb; divide the zephyr in 3 equal parts, place the ends over the crossed wire under the thumb; cross the wire again, this time over the zeiDhyr, and not around the pencils; wrap the zephyr around the pen- cils, and cross the wire over it again; proceed in this manner until the zephyr is all used up; then pull the pencils out and twist the wire securely to prevent the work from coming un- done; with the scissors cut the zephyr, comb until it looks like a flake of cotton, trim to give the appearance of reality Wrap the stem with split zephyr, tie up close to the leaf. A very pretty way of fixing leaves under a rose is putting them in singlo and in tige (i. e. 8 leaves on a stem). Tiger Lily. It would be lovely to make a tiger lily of pure white, the innermost heart being of 3'ellow. Here there is a great op- portunity for the display of individual taste, for although everyone would say a tiger lily was yellow or white, a kneen observer knows that those colors Jnclude shades and grada- tions of every variety, and in able hands the lily will become a marvel of delicate work, for zephyr can be obtained in every conceivable shade. Make six leaves the same as the green leaf was made; for petals, wrap wire with split zephyr and pinch a tiny of yellow zephyr on the end or, wrap wire closely around a knitting needle, slip it ofif, and string either large or small beads on. With the remaining lengths of wire twist together, placing 12 PAPER FLOWERS. the petals in the center. The leaves should be bent down- ward with the fingers and the flower can be left open or closed, as may be considered most desirable. E-OSE . The leaves are made the same as the green leaf, only not so Lt'\op; the small leaves for the innermost part of the rose should be made with but one pencil. The little center of the rose is easily made and the flower naturally rises from it. This can be made of fluffed out wool or zephyr fastened on to the main stem. The central leaves are very small, and are 5 in number, the next size 5, next 6, and largest size 7. These are fastened together the same as the leaves of the paper rose; for buds, make a small jDonpon, the same as for any kind of fancy work; comb it, thoroughly; place f-'ur or five strands of green z^^^hyr around the ponpon, and comb it also; insert a piece of wire into the center of the ponpon for a stem; wrap the stem. Dampen the fingers slightly, bring the green zephyr around the ponpon sj^aringly, twist together at the top, to give it the apperance of reality. To make pansies and other flowers, the Ip'^ves are all made the same way, using one or two pencils according to the width of the leaf; for the length one must use judgment. A very pretty way to make a few choice flowers is to weave them, as the variety is limited. A "Woven Eose, Take a long piece of wire, wrap it around a knitting needle very closely, leaving enough at each end for stems; slip this off the needle, fasten both the plain ends together, this forms a leaf; tie a piece of split zephyr on where the ends are HAIR FLOWERS. ^ 13 fastened together, la}' it across the center of the frame of the leaf, brin^^' it down to ^he next division of the sj^iral frame next the stem, then up at the top a^am, down the bottom, and so continue until the frame is entirely filled. The num- ber of leaves (usually 12) to make a rose varies in accordance to the size wanted; after the leaves are made they are put to- gether the same as paper rose. These flowers are very dainty and a])propriate for forming the center piece of a wreath made of the combed zephyr flowers. HAIR FJLOWERS Certainly nothing could be more lasting and beautiful than HAIR FLOWERS. Pcrhaps not as elegant as the paper or wool flowers, but nevertheless they have a certain charm about them that cannot be explained unless it is that we hold dear the material from which they are made. If we have a lock of hair of some friend, either livinc: or dead, it is likely to be lost or destroyed by being placed here and there, but if woven into a flower and the flower placed in a wreath, it will will last for ages, and may be handed down from one genera- tion to the other. Materials: Hair, knitting needle, brass or steel. Take a small quantity of hair (which must be of the same length) and weave it just the same as the combed zephyr flowers using a knitting needle, instead of pencils; slip ,,it off of the nee- dle, but do not cut as the zephyr was out; bring the two ends together and twist securely, wrap with brown thread No. 16. This forms one of the leaves for the rose. For the 14 FEATHER FLOWERS. outside row u^e more hair than for the inside row. For the centre wf^rive yellow hair, and after it is woven coil in a round coil, leav'no^ enough of the ends to be wtapped in with the stems. To make the center of another flower, take a bunch of hair about one-half the thickness of the little finger and about two inches in length, fasten to a piece of wire that has previously been doubled four times, tying it on securely, spread the hair out over the wire, this will gi it a spherical appearance. The vari rv of hair flowers is very limited, but any one with taste can arrange in different forms so as to am- ply repay the time expended on them. In case the leaf to be made should be a wide one, use two knitting needles. Ah ! Now we have something that it is not everybody that knows hoAv to make. Materials: Goose feathers, wire, green tissue paper and wax (that is made by using 3 parts resin and 1 part beeswax). Trim the down all off of the quill, turn about ^ of an inch of the wire stem, place a small piece of wax on this, put the feathers on by sticking the ends into the wax. When there are a sufficient number waxed on, wrap the stem with green tissue paper. The feathers can" be cut in various shapes, and patterns can be taken from natural flowers. The flowers may be constructed on the same principle as the paper flowers. Of course there can be but one shade of feathers, but every conceivable shade can be made by mixing. Take paints turpentine and apply it to the feathers with a brush. This should be done before putting the flower together. To make TINSEL FLOWERS. 15 a CRYSTAL flower, put a quantity of resin in a tin pan, place it on the stove; when it is h )t clip tlie feathers quickly through. To iiiah.e any color, put mixed paint in wjth the resin, or buy the colored sealm-j wax TINSEL FLOWKRS. Flowers can be made of tinsel foil just the same ^as of PAPER, using the same patterns and the same mode of con- struction. Tinsel f«>il can I. e obtained mall shades, and if not, can be painted by using the paints just as they come out of the tubes. CHRISTMAS TliEE ORNAMENTS- First a few paper flowers will be needed for the tips of the branches, then a few sheets of tinsel foil of various shades, and cut in long narrow strips. Strew it about the tree to give it a brilliant appearance. Of course among the decora- tions a strand of popcorn is always acceptable. Hangings made of i tiff pape i^f different colors making a chain, which takes a grat^eful form in falling is particularly effective, and when the skilled worker adds a few paper flowers it is impos- sible to exaggerate the pleasing effect j^roduced. The whole room is lighted up by it. Another very pretty ornament is the little fan. This is made by taking a piece of writing paper and covering it with tissue paper on both sides; plait it in five knife plaits, sew one end and let the other go loose. Paste paper fringe all the way around the fan. The fringe is made 16 CHRISTMAS TREE ORNAMENTS. by cutting a sheet of paper lengthwise in two-four plaits, 23ulled through the hands until it becomes finally creased, cut the paper crosswise very fine. Tinsel cornicojoias fringed around the top and filled with candy and nuts give a world of pleasure to the litUe folks. Tiny sipper ca^esare very beau- tiful; also tiny baskets knit of bright colored paper and lined with something bright and having a few flowers tacked on the side. Another one that will amply repay time expended on it, is the tiny window. This is made by taking a piece of paste board 5 or 6 inches long and gathering white colored Swiss on at one end; paste some pretty card on the center of the "card board, make tapestry of the swiss and draw back and fasten with a piece of red paper; this will give the ap- pearance of a dainty little window . Still another ornament is a small quantity covered with tin- sel foil or tissue paper and some green leaves placed behind this so as to represent fruit. As these bunches of fruit are very light they may be fastened on to the end of a sprajr which will look like a tree bearing fruit . Plaques of tinsel may also be made to look very attractive. Paper dolls, peanut Chinamen, little Santa Claus, pajDcr par- asols and feather balls are all very popular ornaments. Fea- ther balls are made by taking a ball of cotton, and dying some feathers, all colors, stick them onto the cotton with prepared carriage glue. This makes something that cannot be sur- passed in beauty and attractiveness. There is endless oj^por- tunity for the exercise of taste and literally no limit to the variatians which the fancy and ingenious mind may suggest and carry out as the most charming method of beautifying the Christmas tree. FEATHER WORK. 17 FEATHER \VORK. What a pity that so many feathers are thrown away or burned every year, when an endless variety of beautiful, orna- mental and useful things can be made from them. Now, my dear readers, do not suppose a moment, that you ar^ compelled to buy prepared feathers, nor do 3'ou need to slaughter the beautiful bird of the forest; merely save what heretofore you have thrown out in the alley. First, we will take the chicken feathers and see what can be made from them. The wings can be taken just as they come from the foul, and dyed any color your taste may sug- gest. After taking them from the dye, have a board at hand that you may tack them on to dry; next, sprinkle the bone with powdered alum, copperas and salt petre; then stand it in the sun or behind the stove to dry. When this has been dr3'ing for a week or ten days, remove from the board and fasten them together, the points joining. Now, some loose feathers which have previously been dyed, vnll be needed to cover vacant places; a small bow of ribbon with long ends may be used at the base where the two wings join, and all is complete. This beautiful feather ornament is pretty. and becoming if used to decorate the tops of bureaus or bedroom walls. Another ornament has successfully been fashioned from them, which will always delight the heart of the artist, viz. a plaque. Take a piece of velvet or other material, cut it in any shape desired, stamp a large bird or foul on the cloth, dye feathers the ))roper colors and stick them on with pre- pared glue; use black beads for eyes, Wlien finished you 18 FEATHER WORK. have. something that cannot be surpassed for brightness, grace and beaat3^ Then again, there is still a simpler thing to be made from chicken feathers. Nothing prettier or more effec- tive can be imagined than a picture frame covered with fea- thers; of course they must always be dyed and put on in such a way as to represent something. Not long since a young lady wishing to appear as a young Irish huntress at a masque ball, was claver enough to take green calico for a shirt, trimming it around the bottom with feathers, leaving them tlieir natural color, which gave it the appearance of fur; hue uiso trii. med licr leggins, belt and cap with the same. Still another marvel of benntv to b<^ made with feafher^ is is the landscape scenery which will show you the wonderful adaptability of them for ornamental purposes. Turkey feathers should 1^^ saved by all mean=!; the wings are always useful for dusting purposes around the hearth. The tail feathers may be made into a wall duster; and on one turkey there are enough downy feathers to make four yards of beautiful trimming three inches wiue. BEAD WORK. Bead work has been somewhat neglected of late years in the rage of embroidery and painting, although beaded dress fronts are fast becoming popular. Course net with beads sewed on in some pretty design, or sewed on in every other hole is very effective and lovely, and almost indistinguishable from the most expensive gauze or BEAD WORK. ly crape if nicely made. A most elaborate costume may be made this way by usinc^ a very delicate shade of pink beads. Of course one would think this tedious, but when we consider some of the si^ecimeus of men's work, which they spend months and even years to accomplish, and which are marvels of spider-web delicacy, bead work is comparatively speedy. Beaded embroidery for children's dresses is now taking the place of silk embroidery; to do this, si.ainp the design to be worked, on the cloth, take linen or silk thread, sew the beads on just the same as arsene, filloselle or chenille work is done, using different colored beads for shading, etc. Beaded work will in time become a most fascinating employ- ment, as the result of labor expended is more marvelous than silk embroidery, and beads like silk can be obtained in almost every shade and gradation of variety. It is also much more inexpensive and durable than silk embroidery. Gentlemens' and ladies' dressing slippers, and above all the tiny baby shoe can be beaded. This art has been learned from the Indian women who are professionals in this line of work, it being the height of their ambition to bead the moc- casin for their lord. Nor must it be omitted to mention the delicate bead ball that ornaments the parlor chandalier; this is made by taking a small quantity of cotton, covering it with cheese-cloth and sewing beads all over it; if this is care- fully done the success of brilliancy it will give when the room is lighted, will amply repay the time expended on it. The operator who has worked in ])ea(i work any length of time will find the most charming method of beautifying the house- hold and adding to the attractiveness and the aesthetic influ- ence of the home and fireside. 20 BEAD WORK. Recently, while visiting a friend from Illinois, my atten- tion was called to a very attractive parlor ornament, which proved to be a bird cage, and on close examination I found it to be made from beads and even the bird itself was made of beads; in the bird's mouth was a spray of wheat also made of beads. The bird cage is made of brass wire, with beads strung on it, which is as easily done as stringing beads on thread. By looking at any bird cage the beaded wires can be fashioned into the same shape; there can be no difficulty what- ever in the actual construction of the cage; all that is needed is patience, and of course some skill is -required in fitting the wires tastefully at the top of the cage. The bird is some- what more difficult and requires more skill in the making, although the body is in reality simple. A small quantity of cotton with a little coaxing may be wrapped with thread, and made to assume the appearance of a bird, with a few delicate caresses to be given in accordance with individual talant* Next, sew beads all over the bird, using black beads for eyes and beeswax for a beak; if desired the tail and wing feathers may be made of darker beads. Beaded Lamp Screen. Lamp screens r>ve fast taking the place of hand shades. A vfry majestic one may be made by stamping on a piece of linen a small buoch of flowers and working it with beads; on another piece of linen stamp a large star or half moon and work it with beads, making the background of black beads; when both are beaded sew together and add a border of gilt beads, or if a beveled edge is desired sew on alternately large and small beads; balls of beads may be fastened on the cor- BEAD WORK. 21 ners and a wide chain of beads be used to fasten the screen on to the screen stand (i. e. if it be a banner screen). The result is as pretty a combination as one could wish to see. It is especially liandsome a)id artistic in the brightly lit parlor, when the beads will sliine like so many diamonds. Beaded Purse. The beads are sewed on fine canvas and the ground work is of d.:;rk blue beads; work a design of j^ellow beads in the form of w]-eath. Both sides maybe worked alike, or, if pre- ferred, the monogram of the cover may be worked in yellow beads on the opposite. To join the two sides place them together, and wiHi a crochet hook and silk, work double stitches through both nearly all around, leaving a space for the opening; then work four rows of double stitches. For the opening, work on each side separately; first row, one double into each stitch of canvas; second to fifth rows; pass over the two first and two last stitches. A steel clasp is sewed to each side of the opening. For the fringe, thread yellow beads on linen thread and sew them in loops at equal distances to the last row of double stitches. Beaded Fischu. These bended fischus are a very great success. They can be either beaded only on the border, or the entire body and border can be made of beads, and clever fingers have not only fashioned beaded fischus, but reticules, bonbonmieres, mats and tidies as well, with a wonderfully happy effect. To make the fischu take a piece of bobonet a yard square; on each crossing of the net sew a bead; do the entire piece this ■22 BEAD WORK. way; for the border scallop a piece of net and with t'le beads button-hole stitch the edge, then sew onto the main body. A heavy couching of large beads covers the same; this makes a plain fischu. For the more elaborote ones, flowers and figures may be sewed on top of the other beads or make a back ground of small beads and for the design use larger beads or different shade of beads used for the back ground, which produces an admirable effect. A little neatness in beading, a little taste in the selection of colors, will make the fischu a manuel of prettiness. Another recommendation for beads would be the comparatively trifling expense, and in addition to this there is scarcely a, combination which cannot be pro- duced in bead^ themselves. Fringes, laces, trimmings of every kind can be made with them, and in this aesthetic age there is no material that will convey at the same time the same idea of lightness, grace and beauty. In fact, it is very diffi- cult to say what there is thai cannot be made with beads. And as using beads for ornamenting as well as for dress wear, we must not forget tliat they are used for medical purposes, and have been known to cure cases of goitre of long stand- ino-. Of course the common littlj bead will not do this; it requires the amber beads. These can be purchased of almost any jeweler for a nominal sum. The way to tell if you have the true amber bead is to take a pen knife and try to clip a piece off and burn it; if it will clip or burn it is good. They should be worn as tight as is comfortable over the goitre, on the neck and not on the dress. Beaded Watch Case, Cut a piece of perforated card board in the shape of a slip- per the desired size; then cut off the same kind of board a BEAD WORK. 23 smaller piece for the pocket: line it on the inside with pale blue satin, and fasten it to the larger piece; (having the blue side face the larger piece); line the large piece also with blue. On the outside work in cross stitch white beads, using blue silk thread to sew ihem on with. The edge is finished with a leaf niche of blue ribbon or chenille. A brass ring button hole stitched round is fastened at the top to fasten it by. We cannot close our brief chapter on bead work without alluding to the use of them in the nursery. Toys carefully made and covered with beads give a world of pleasure to the little folks. Doll dresses beaded, and soldier's clothes beaded will produce such an "millennium" in the nursery world that no one who has tried them will consent be without them. A beaded vii'g for a very young chill is always admirable; and who is it that does not love to see the string of liny beads around the infant's neck? and while it looks pretty it prevents the neck from getting sore as the beads are always cooling to the nesn. KNTTTINO- DEPARTMENT. Abbreviations: K, knit plain; n, narrow; p, purlor seam; t, twice; tog, together; tto, throw thread over; s, slip; s and b, ^lip and bind; st, stich. There are st'M other abbreviations, such as m, make or widen; 1, loop; o, over. The following patterns have been purchased from or con- tributed by reliable parties. 24 KNITTING riEPAIlT.NjENT. PRETTY INSERTION. No. 1. Cast on twenty-two stitches. 1st row: K 2, o 2, p 2 tog, k 6, 1 4, o 2, k 2, o 2, k 2. o 2 p 2 tog, k 2. 2nd row: K 2, o2, p 2 tog, k 2, k 1, p 1, k 2, k 1, p 1, k 6; o 2, p 2 tog, k 2, 3rd row: k 2, o 2, p 2 tog, k 14, o 2, p 2 tog, k 2. 4th row: k 2, o 2, p 2 tog, k 6, lof 4, o "2, k 2, o 2, k 2, o 2, p 2 tog, k 2. 5th row: k 2, o 2, p 2 tog, k 2, k 1, p 1, k 2, k 1, p 1, k 6, o 2, p 2 tog, k 2. 6th row: k 2, o 2, p 2 tog, k 14, o 2, p 2 tog, k 2. There will be 22 stitches at the end of every row. Tidy Lace. No. 2. Cast on twelve stiches and knit across plain, 1st row: k 3, n, o, n, o, k 3, o, k 2. 2nd row: k 2, p 1, k 3, p 1, k 1, p 1, k 4. 3d row: k 2, n, o, n, o, k5, o, k 2. 4th row: k 2, p 1, k 5, p 1, k 1, p 1, k 3. 5th row: k4, o, n, o, n, k 1, n, o, n, k 1. 6th row: k 2, pi, k 3, p 1, k 1, p 1, k 4. 7th row: k 5, o, n, o, s 1, n, pull slipped stitch over, then o, n, k 1. 8th row: k 2, p 1, k 1, p 1, k 1, p 1, k 5. There will be 13 stitches on the needle at the end of each row except the last two which will have 12. Basket Lace . No. 3. Cast on 23 stitches and knit across plain. KN1TT1N(J DEPAUT.MKNT. Jf. 1st row: Slip 1, k 2, o, u, o, n, k 1(5. '2nd row: k 1, o3, (*) k 1, o 3, repeat from (*) until you have odIv T stitches; these you knit i^lain. 3rd row: s 1, k 2, o, n, o, ii. Now with the li^ht hand needle slip off from the !eft hand needle eacli knitted stitch and drop the loops. After slippin^^ the first knitted stitch to the light hand needle drop three loops; slip the next knitted stitch and drop 3 loops; do this all across and you will have 16 long stitches on the needle and 7 stiches as a heading. Pull up the long stitches to an equal length and put the Itl long stitches back on the left needle. Then take the 5th long stitch and cast it over the 1 preceding long stitches so that it Can be kiiir, and thus transferred to the right hand need! ■. Cast or sli]* o nioie succeet^ing long stitches over the samel: stitches and knit thom, then knit the 1 stitches plain; you have now 8 more long stitches on the left needle; knit them in the same manner by slipping the 5th stitch over the k,h and knitting it, then the JL.i, all and 8th, and there will be 23 stitches on the needle. 4th row: Knit plain. Lace Six Inches Wide. No. 1. Cast on 37 stitches and knit across ])lain. 1st row: Purl first stitch, k 1, 1 1 t o, p 2 tog, k I. t t o. k 2 tog, t t o, k 2 tog, k t), t t o, k 2 tog, t t o, k 2 tog, t t o, k 2 tog, k (), t t o, k 2 tog, t t o, k 2 tog, 1 1 o, k 2 tog, k 1 , 2 ad row: K 3, m 1, tnitofi' all tlie stitches until last four t t to, p 2 tog, k 2. 3rd rc»w: Puil 1, k 1, t I 1 o. p 2 tog, k 2. t t o, k 2 tog. •26 KNITTING DEPARTMENT. 4th row: T t o, k t tog, t t o, k 2 to^f, k 6, t t o, k 2 toor, I I o, k 2 tog, t t o, k 2 tog, k 6, t t o, k 2 tog, t t o, k 2 tog, t t o, k 2 tog, k 1, 5th row: K 3, m 1, knit off all the stitches until last four, I I I o, p 2 tog, k 2. 6th row: PI, k 1, 1 1 t o, p 2 tog, k 3, t t o, k 2 tog, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 6, t t o, k 2 tog, t t o, k 2 tog, 1 1 o. k 2 tog, k 6, 1 1 o, k 2 t, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 1. 7th row: K 3, m 1, knit off all the stitches until last four. 1 1 1 o, p 2 tog, k 2. 8th row: P 1, k 1, t 1 1 o, k 2 tog, k 6, 1 1 o, k 2 tog, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 6, 1 1 o, k 2 tog, 1 1 o, k 2 tog, t t o, k;,2 tog, k 6, 1 1 o, k 2 tog, t t o, k 2 tog, 1 1 o, k 2 tog, k 1. 9th row; K 3, m 1, knit across until last four 1 1 1 o, p 2 tog, k2. 10th row: P 1, k 1, 1 1 1 o, p 2 tog, k 5 ,t t o, k 2 tog, 1 1 o, k 2 fog, 1 1 o, k 2 tog k 6, 1 1 o, k 2 tog, i t o, k 2 tog, 1 1 o, k 2 tog, k 6, 1 1 o, k 2 tog, t t o, k 2 ^og, t i o, k 2, ti g, 1 1 o, k 2 tog, k 1. 11th row: Same as 9th. 12th row: P 1, k 1, 1 1 t o, p 2 \cg, k 6, t t o. i- 2 tog, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 6, 1 1 o, k 2 tog, t t o, k 2 tog, 1 1 o, k 2 tog, k 6, 1 1 o, k 2 tog, t t o, k 2 tog, 1 1 o, k 2 tog, k 1 . 13th row: K 3, m 1, knit across until last four, t t 2 o, p 2 tog, k 2. 14th row: P 1, k 1, 1 1 t o, p 2 tog, k 7, 1 1 o, k 2 tog, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 6, 1 1 o, k 2 tog, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 6, 1 1 o, k 2 tog, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 1. KNITTING DEPARTMENT. 27 15th -ow: K 3, m 1, knit across nntil last four, t t t o, p 2 tog, k 2. 16th row: P 1, k 1, 1 1 1 o, p 2 tog, k 8, t t o, k 2 tog, t t o, k 2 tog, 1 1 o, k 2 tog, k 6, t t o, k 2 tog, t t o, k 2 tog, 1 1 o, k 2 tog, k 6, t t o, k 2 tog, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 1. 17th row: K 3, iii 1, knit across until last four, 1 1 1 o, k 2 tog, k 2. 18th row: P 1, k 1, 1 1 t o, p 2 tog, k 9. t t o, k 2 tog, t t o, k 2 tog, 1 1 o, k 2 tog, k 6, t t o, k 2 tog, t t o, k 2 tog, 1 1 o, k 2 tog, k 6, 1 1 o, k 2 tog, 1 1 o, k 2 tog, 1 1 o, k 2 tog, k 1. 19th row: Knit across plain until last f mv stitches, t 1 1 o, p 2 tog, k 2. 20th row: PI, kl,ttto, p2 tog, knit plain across* Now reverse the pattern narrowing where you widen for twenty rows. Beal> Lace. No. 5. Cast on nineteen stitches. 1st row: K 3, o, n, k 2, o, n, k 1, n, o, k 2, o 2, n, o 2, n. 2nd row: K 2, p 1. k 2, p 1, n, k 1, o, s 1, n, pass slipped stitch over, o, k 8, o, n, n, o, n, k 1. 3rd row: K 3, o, n, o, n, k 1, n, o, k 1, o, k 1, n, k 6. 4th row: Cast off two stitches, k 5, o, k 3, o, s 1, n, pass slipped stitch over o, k3, o,n, kl. Bead Insertion. No 6. Cast on 21 stitches and knit across plain. 1st row: K 3, o, n, k 2, o, k 1, o, n, k 1, n, o, k 1, o, k 4, o. •i8 KNITTING DEPAKTMKNT. n, k 1. 2iid row: K 3, o, n, n, o, k 3, o, s 1, n; pass slipped stitch over, o, k 3, o, n, k 2, u, ii, k i. 3rd row: K 3, o, k 3, tog, o, n, k 1, ii, o, kl , o, n, k 1, u, o, 11, k 1, o, n, k ], 4th row: K 3, o, u, k 1, o, s 1, n, pass slipped stitch over, 0, k 3, o, s 1, n, pass slipped stitch over, o, k 3, o, n, k 1. Gentlemens' Knit Slippers, No. 7. Knit with two colors of zepher, sav scarlet and brown. These are very pretty shoes, re very comfortable, nerviceable and warm. It requires 1^ oz. of scarlet and 6 oz. of brow^n zepher. Ca^t on 26 stiches and knit across with brown zepher. 1st row: L 2 with browni wool, k 2 with scarlet wool, con- tinue in like manner until all the stitches are used but the last two; leave them on the needle. 2nd row: Turn p 2 with scarlet wool, 1 2 with brown wool, repeat the same until last 2, leave them. 3rd rowt Turn (*) k 2 with scarlet, 1 2 with brown, repeat from I*) until last 2, leave them. 4th row: Turn (*) p 2 with scarlet, 1 2 brown (*; repeat that enclosed in star until last 2, ]oop last 2. 5th row: (*) n 1, p 1, k 2, p 2, repeat from star until last 1, in 1, 6 th rov : Knit across plain. 7th row: M 1, p clviar across until la^t stitch, ml. 8th row : Same as 6 th row. KNITTING DEPARTMENT. 29 Continue io knit like the above until your slipper is large enough at the toe. Now cast off all the stitches but one- third, and knit as before until the strip is long enough to go around thf- hetl and fasten on the opposite side. Trim the top with knitted astrican. Finish with bow of ribbon on the front. Oregon Lace. No, 8. Cast on twenty stitches and knit across. 1st row: K 13, n, o, k 3, o, k 2. •2nd rcw: K 2, o, k 5, o, n, k 3, o. n, o, n, k 2, o, n, k 1. 3d row: K 11, n, o, k 1, n, o, k 1, o, n, k 1, o, k 2. 4th row: K 2, o, k 1, n, o, k 3, o, n, k 1, o, n, k 2, o, n o, n, k 1, o, n, k 1. 5th row: K 9, n, o, k 1, n, o, k 5. o, n, k 1, o, k 2. 6th row: K 2, o, k 1, n, o, k3, o, n, k 2, o, n, k 1, o, n, k 2, o, n, k 1. o, n, o, n, o, n, k 1. 7t,h r.,w: ii 1 o, o, u, k 1, o, n, k 3, n, o, k 1, n, o, k 1, n 8th row: Cast off one, k 1, o, n, kl, o, n, k 1, n, o, k 1, m, o, k H, o, n, k 1. 9th row: X 5, o, n, o, n, k 8, o, n, k 1, o, si, m, pass slipped stitch over, over, k 1, n, k 1, n. 10th row: K 2, o, n, k 3, n, o, k 10, o, n, k 1, 11th row: K 6, o, n, o, n, k 4, o, n, k 1, n, o, k 3. 12th row: Cast off 2, k 1, o, k 3 tog, o, k 12, o, n, k 1. Infant's Lace, 1. No, ?. ( 'ast on three stitches and knit across plain. JO KNITTING BEFAKTMKNT. 1st row: K 2, t tto, k 2. 2d iow: K 2, k 1 1, p t, 1, k 1. 3d row: K5. 4th row: Bind off 2, k 2. Infant's Lace, 2. No. 10. Cast on five stitches and knit across plain, 1st row: K 1, t t o, k 2 tog, 1 1 1 o, k 2. 2nd row: K 2, k 1 1, p 1 1, k 3. 3d row: K 1, 1 1 o, k 2 tog% k 4 4th row: Bind off 2, k 4. Baby Laoe, 1 In3h Wide. No. 11. Cast on riine stfcches and knit across plain, 1st row: S 1, k 2, 1 1 Q, k 2 tog, k 1, 1 1 t o, n, k 1. 2nd row; K 2, k 1 1, p 1 1, k 3, 1 1 o, n, k 1 . 3d row: 1, k 2, 1 1 o, n, k 5. 4th row: K 7, t to r, k I. 5th row: S I, k 2, 1 1 o, n, k 1, 1 1 t o, n, t t t o, n. 6th row: K 1, k U, p 11, k 1, k 1 1, p 1 1^ k 3, t t o, u, k 1 7th row; S 1, k 2, t t o, n, k 7. 8th row: -K 1, bind off 3, k 5, t t o, n, k 1. Fern Lace. No. 12. Cast on twelve stitches and knit across plain. 1st row: K 2, 1 1 1 o, n, k 6, t 1 1 o, p tog. 2nd row; T t o, p 2 tog, k 7, k 1 1, p 1 1, k 2. KNITTING DEPARTMENT. IW 3d rov ; K 1 1, t t t o, p 2 tog, 4th ro\r: Tt o, p 2 tor, k H- 5th row: K 2, t t o, n, t t t o, n, k r, t 1 1 o, p 2 tog. 6th row: T t o, p 2 tog, k 6, k 1 I, p U, k I, k 1 1, 7th row: K 13, t t t o, p 2 tog 8th row: 'i t c, p 2 tog, k 13. V)th row: K 2, t 1 1 o, n, t t t o, n, 1 1 1 -o, u, k k t t t o, p 2 tog, 10th row: T t o, p 2 tog, k 6, k 1 I, p 1 1, k I, k I 1, p 11, k 2. 11th row; H 11, take 11 back on left-haod needle and slip six stitches over that stitch, t tto, p 2 tog, I2th row: T t o, p 2 tog, k 10. Louis Lacf. No. 13. Cast on 12 stitches and knit across plain twice, 1st row: S 1, k I, t to, n, t t o, n, t t o, n, k 6. 2nd row; Second and every alternate row knit plain, 3d row: S 1, k 1, t t o, n, 1 1 o, n, t t o, n, 1 1 o, k 5, oth row: S 1, k 1, 1 1 o, n, t t o, n, t t o, n, 1 1 o, k 6, 7th row: S 1, k 1, 1 1 o, n, 1 1 o, n, t t o, n, 1 1 o, k 8, S)throw; SI, k 1, 1 1 o, n, t to, n, 1 1 o, n, 1 1 o,k 8. ilth row: S 1, k 1, tto, n, tt o, n, t t o, n, t t o, k 9. 13th row: S 1, k 1, t t o, n, 1 1 o, n, t t u, n, 1 1 o, k 10, 15th row: All plain. I7th row: S 1, n, t to, n, tt o, n, 1 1 o, n, t t o, n, k 8. 19th row: SI, n, 1 1 o, n, tt o, n, t to, n. tt o, n, k 7. 21st row: SI, n, 1 1 o, n, t t o, n, t t o, n, t t o, n, k 6. 32 KNITTING DEPARTMENT. 23d row: S 1, n, 1 1 o, n, t t o, n, t t o, n, 1 1 o/ii, k 5. 25th row; S 1, n, t t o, n, t t o, «, t t o, n, t t o, n, k 4. Clyde Lace. No. 14. Cast on 7 stitches and knit across plain. 1st row: S 1, k 1, t t o, p2 tog, k 1, o, k 2. 2nd row: K 2, p 1, k 1, t t o, p 2 tog, k 2. 3d row: S 1, k 1, t t o, p 2 tog, k 2, o, k 2. 4th row: K 2, p 1, k 2, t t o, p 2 tog, k 2. 5th row; S 1, k 1, t t o, p 2 tog, knit the rest jjlain. 6th row: Cast off 2 stitches, k 2, t t o, p 2 tog, k 2. Plaything foi: the Baby. No. 15. This is a charming little pla3^thingfor a baby, and very easily made. Set up 24 stitches with single zephyr (blue) and knit across plain 22 times. Then bind off, and leave an end long enough to sew up the sides. Take a needle with strong thread and run through each stitch on one end, and draw up firmly and fasten; then stuff with cotton; before it is quite filled, put in a twisted cord of blue and gold zephyr a little more than a quarter of a yard in length; then fill up and fasten as you did the iirst end. Make two more pieces, one of red and one of orange, stuffed as the first, and fasten to twisted cord; sew a little round bell on the end of each and attach the cord to a rubber ring. The cords should be an eighth of a yard long when finished, Babie's Knitted Shirt. No. 16. Long sleeves and high neck. KNITTINU DEPARTMKNT. :^ Materials : Two skeins of three-threaded cream white Star Light Saxony yarn. Two fine bone needles. Back. 1st row: Cast on 78 stitches; knit across plain once. 2nd row: All seamed or purled. 3d row: Knit plain. 4th row: K 1, * n, k 3, m 1, k 1, m 1, k 3, n, *; repeat from star to star till last stitch which is knitted plain. 5th row: All seamed or p. 6th row: Same as 4th. 7th row: All seamed. 8th row: Same as 4th. 9th row: All plain. 10th row; All seamed. 1 1th row • All plain • 12th row: Same as 4th. 13th row: Same as 5th. 14th row: Same as 4th. 15th row: Same as 5th. 16th row: Same as 4th. And so on repeating until there are 4 finished pattern rows, that is, 4 times 3 rows of eyelets with the ribbing between, and ribbed rows. In going across last row of border, narrow 3 stitches on each end of needle, leaving 72. Now knit 4(i times across of 2 plain, seam 2. Now to shape the shoulder, n 1 at each end of needle everv time across until there are U KNITTING DEPARTMENT. 44 stitches left on needle, bind off loosely This forms the back. Front. After you have made a border to match that of back, k 2. p 2, 36 times across. Take off one-half the stitches on another needle, and knit 10 times across still preserving the ribbing. Then narrow on outside of needle every time across until there are 28 stitches on needle. In inner end of needle (or middle of front) bind off 3 stitches every other time across (this is to hollow the neck) continuing the narrowing for shoulder as before until all are bound off, leaving yarn long enough to sew shoulder seam. Knit up the other half of front in same mannei; sew up shoulder and sides on wrong side leaving space for sleeves. Sleeves. Take medium-sized steel needles, k 2, p 2, alternately, till you have done 30 rows. In the 30th row widen 12 stitches, by picking them up at equal distances, making 52. Now put in the bone needles and knit 2, p 2, alternately for 40 rows. For gussets widen one stitch at each end of needle every other time across until there are six additional on each end, or 64 in all. Bind off, sew up and insert in body. Now around the neck crochet a row of holes to put narrow ribbon in, then on this a little shell edge continuing it down the front of shirt; sew on front two little buttons; put on edge round cuff of sleeves and turn it up. No. 17. Cast on twenty stitches. KNITTING DEPARTMENT. 35 1st row: Knit across plain. 2nd row; K 14, t t t o, n, k 1, t t t o, k 3. 3d row; K 10, 1 1 1 o, n, k 1, t t t o, n, k 6. 4th row: Like 2nd, also the sixth and eight. 5th row: K 12, 1 1 t o, u, k 1, t t o, n, k 5. 7th row: K 14, 1 1 t o, n, k I, 1 1 t o, n, k 4. 9th row: K 16, t 1 1 o, n, k 1 , t t t o, n, k 3. 10th row: Knit across plain. nth row: S 1, n, k 1, t t t o, n, k I, t t t o, n, k 15. 12th row: K 5, t 1 1 o, n, k 1 , 1 1 t o, n, k 13 I3th row: Like 11th. U\h row: K6, ttt o, k,l, 1 1 1 o, u, k 11. 15th row: Like 11th. 16th row: K 7, 1 1 t o, n, k 1, t t t o, u, k 9. 17th row: Like 1 1th. 18th row: K 8, 1 1 to, n, k 1, t t t o, n, k 7. Whenever the thread is thrown over twice, knit the first loop and drop the second T t t o, meaning throw thread twice over. Another Edging. No, 18. Cast on seven stitches and knit across plain. 1st row: K 2, 1 1 1 o, p 2 tog, k 1, t t t o, k 2. 2nd row: K 2, k 1 1, p 1 I, k I , t 1 1 o, p 2 tog, k 2. 3rd row: K 2, t 1 1 o, p 2 tog, k 5. , 4th row: Knit and bind off 2. k 2. t t to, }> 2 tog. k J. Sa KNITTDO DEPARTMENT. Knitted Tidy. No. 19. Cast on eighty-nine stilches and knit across alter- nately eleven times plain and pur — plain when the smooth side is nearest the knitter and purl when the rough side is nearest. 1st row: K 12, n, * 1 1 o, n, 1 1 o, n, t t o, n, o, k 1, o, k 2, s 1, k 1, throw the slipped stich ovti or bind, k 4, s and b, k 2, repeat from star twice, o, k 12. 2nd row: Purl, all even rows the same. 3rd row; K 11, n, * 1 1 o, n, 1 1 o, n, 1 1 o, n, 1 1 o, k 3, 1 1 o, k 2, s and b, k 2, s and b, k 2, repeat fi\j.a r twice-, 1 1 o, n, t t o, n, t t o, n, o, k 13. 5th row: K 10, n, * over and narrow three timo , o, k 5, o, k 2, s and b twice, k 9, repeat from star iwice then over and narrow 3 times, o, k 14 7th row: K 12, * over and^'narrow 3 times, over, k 2, s and b, k 4, s and b, k 2, o, k 1, repeat from star twice then over and narrow 4 times, k 12. 9th row: K 13, * over and narrow three times, o, k 2, s and b, k 2, s and b, o, k 3, repeal from star twice then over and narrow four times, k 11. 11th row: K 14; * over and narrow three times, o, k 1, s and b twice, k 2, o, k 5, repeat from star twice, then over and narrow four times, k 10. Repeat from first row as many times as required then knit across eleven times alternately plain and purl. Add fringe or lace at the ends. Twining Leaf Pattern. No, 20. Cast on twenty stitches and knit across once. KNITTING DEPARTMENT. 37 1st row. K 2, o, D, o, k 1, o, n, p 1, n, p 1, s 1, k 1. and ^>ass slip stitch over, p I , s I , k I, pass slip stitch, o, k 1, o. n, o, k 1 . 2nd row : Pu \ knittin^r, except the stitches purled in the last row, which are now to be knitted. 8rd row: K 2, o, n, o, k 3, o, k 3 tog, p I, s I, k 2 tog, and pass over the slipped stitch, o, k 3, o, n, o, k 1, 4th row: Same as second, 5th row; K 2, o, n, o, k 5, o, s I , k 2 tog, and pass slipped stitch over, m I, k 5, o, n, o, k I, 6th row: All purl, 7th row: K 2, o, n, o, k 1, n, p 1, n, k 3, n, p 1, s 1, k Ij and pass slipped stitch over k 1, over, n, o, k 1. 8th row: Like second. New Pattern. No. 2i. Cast on 18 stitches for each pattern. 1' t row: P 1, s I, k 1, and pass slipped stitch over, k 3, o, n, o, k 3, o, s 1, k 1 , and pass slipped .stitch over, m 1, k 3, n. 2nd row: P 17, k 1. 3rd row; P 1, s 1, k 1, pass slipped stitch over, k 2, o, k 2. o, k 1 , 8 1, k 2 tog, pass slipped stitch over, k 1, o, k 2, o, k 1, n 4th row: Like second. 5th row: P 1, s 1, k 1, pass slipped stitch over, k 1, o, k 3, o, k I, n. 6th row: Like second. 7th row: P 1, s 1, k 1, pass slipped stitch over, m 1 , k 2, ;JS KNITTING DrEPART.VlEM;. li, o, k 1, o, 8 1, k 2 too", pass slipped stitch over, m 1, k I, c, si, k 1, pass slipped stitch over, k 2, o, n. 8th row. liil^e second. KNrrrED Astrvkan. No 22. Cast on as many stitches as deemed necessary^ For astrakan 3 inches wide put on 19 stitches and knit across plain three times. 1st row: * K 1, place needle in next stitch aud while thus iiolding wrap the zephyr around the needle of the right hand •ind the fore-linger of the left hand seven times, then draw the thread around and knit through the same stitch, k 1. 2nd row: Knit all plain. 8rd row; Knit all plain . Repeat from star. Rose Leaf Laoe. No. 28. Cast on twenty-eight stitches, knit across plain. 1st row: K 3, o, n, o, k 3, o. n, p 1, n, p 1, n, p 1, n. o, k :^, o, k 2, o, n, * o twice, k 2. 2nd row: S 1, k 2, p 1, * k 2, o, n, p 6, k 1, p 1, k 1, p 1, k 1, p 6, k 2, o, n, p 1. 3rd row: K 3, o, n, o, k 5, o, s 1, n, pass slipped stitch over, n, o, k 5, o, k 2, o, n, * k 4. 1th row: S 1, k 1, * over, n, p 8, k 1, p 8, k 2, u, n, p 1. 5th ro-w: K 8, o, n, t 1 1 o, k 1, n, p 1, n, p 1, o, s 1, n, pass slipped stitch over, n, o, k 1, n, p l,n, k 1, 1 1 1 o, k 2. o, * n, o twice, n, 1 1 1 o, n. KNfniNt^ DEI'ARTMENT. Hi' Hth row: 8 1, k 1, p 1, k 2, p 1, l< 2, * o, u, k 1, (the tirs; of the over twice), p 8, k 1, p 7, k 1, p 3, k 3, o, o, p 1. 7th row: K 3, o, n, o, k 1, o, k 1, n, p 1, u, k 3. n, p 1, n. k I, o, k 1. o, k 2, o, n, * k 6. 8th row: S 1, k:,7, * o, n, p 5, k 1, p 5, k 5, o, ii, p 1. 9th row. Scime as first row to star, 1 1 t o, n, o, twice, n. t t t O. 11. 10th row: SI, k I, p 1, k 2, p 1, k 2, p 1, then like second ;it*tev star. 1 1th row: Same as third row to star, k 9. 12th row: 81. k 10, then like the second after star. Theii same as 5th to star: Then narrow three together, over twice, u, over twice, n, over twice, u, over twice, n. 13th row: Same as 5th to star, then narrow three too^ether. over twice, n, t t t o, n, o twice, n, o twice, n. 14th row: S 1, k 1, p 1, k 2, p 1. k 2, p 1, k 2, p I, k 2. Then like 6th row after star. 15th row: Same as 7th row to star, then k 12. inth row Bind off 10, k 3, then like 7th after star. Nice Knitted Edginct. No. 24. (Jast ou ei^lit stitches and knit across plain. 1st row: Yarn around the needle and purl two tog, k 2, o twice, n, k 2. 2nd row: K 4, p 1, k 2, o twice, purl 2 tog. 3rd row: Yarn around the needle, p 2 tog, k 7. 4th row: K 7, o twice^ p 2 tog 40 KNITTING DEPAKTM KM', 5th row: Yarn around the needle, p 2 tog, k 2, o twicre, n, o twice, n, k 1. 6th row: K 3, p 1, k 2, p 1, k 2, o twice, p 2 tog\. 7th row: Yarn around needle, p 2 tog, k 9. 8th row; B off three stitches, k 5, o t, p 2 tog^. Knitter Mats. No. 25. These mats are knit in three sizes; for the largest size cast on thirty-six stitches, and the smallest twenty-four. 1st row : K 3, turn and k the same 3 stitches over again. 2nd row: E 6, turn and k the same six stitches. 3rd row: K 9, turn and k the same nine stitches. 4th row; K 12, turn and k the same twelve stitches. 5th row; K 15, turn and k the same fifteen stitches. Continue knitting the rest of the stitches in the same \ffij only knitting three more stitches each time, and after knitting to the end of the needle, turn and seam back to the beginning; this forms a gore, and it takes 20 gores to form a mat; after knitting the last gore do not seam back to the beginning, but bind off the stitches and then sew the mtit together. A border may then be crocheted in colored worsted. Ladies' Knitted Scarf. No. 26. Take a half-pound of double-scarlet zephyr, and 4 oz. of black-split zephyr and two large wooden needles. Cast on one hundred stitches. 1st row: Knit across 15 times with the black. Bind off, tie on the scarlet, knit across twice: continue knitting ten rows KNITTIxa DEPARTiMENT. * 41 of ' lork and two of scarlet until the scarf is lonjj enoup^b, and knit 15 inne^ acr s .. ...rrespond wi'li tli^ be,i>innin^^'. G;iti,er up the ends and place a ribbon bow '• them, of black or scarlet, to barjnonize with the color of the zephyr. Old liADiEs' Shoulder Suawt, No. 27. U-^e No. wood knittini^ needles. Cast on three hundred stitches and knit across plain. To shape, the shawl decrease f -r ii the diamond-shaped pattern, when laiittino the first and second stitch pick up a>l k lit the correspondiii^' stiiche; nf the 1 i- stitches of the first row, and so on, 11th row. Knit with black. Rf-peat from the second row, rever.siu'^'' the pattern forujed in the tenth r(>w by i)ickin^ up the stitches between those ])icked up in the tenth row. The ed«,^e is tini.shed by crocheting a scolloped boraer of black. < 'LiLDs' Lkgginp. No. 'j8. These lef>-gi')s are knit len/:>-thwise and then joined to;ifether. Knitting rneni in rhis wiy they keep their shape much better than w leti woikd rMini(\ Cast on 24 stitches for the first row, wliich will ba at the back seam when finished. This numbei' must be increased to 70 stitches in 18 rows. The increase is made in thin way; after knitting the second row cast on six more stitches at the end, making 42 KNITTING DEPARTMENT. the increase "n tliis wny at the end of every second row. This will make the added stitches all on the lower end, the top being left strai^i^ht, and will form the shape for the leg. At the end of the 20: h row cast on 30 more stitches, which wil 111. ke the length of the leg-gins ICO stitches. Knit 15 rows, then I'i more rows may by \: 1* rmed in next to last row by df^creasing and in- creasing alter every fifth stitch. >'o\v seam 'he leggins to- gether at the ba k, and take up the stitches at the top and KNITTING DEPABTMEXT. 43 knit- 18 rows of two plain and two purl and cast off. Crocheted scollops at "n :in I 1)«) t • M .1'- • verv prett3^ These directions are for the ris^ht leggin, the 1 rt sho li.l be kuit opposite in order u I ring^ thj o.n^jc on the oat side. Ladies' Knit Wristlet. No. 28. Knit with number 1 5 needles. If usin^]^ Saxony yarn cast on 65 stitches using 4 needles. Knit two at the back and purl two alternately till 30 rows are knir, then jourl tluee rows, increasing ona stitch each in second and third rows. Thisfitiish^; i^ uincv top. For the plain i)art of the wristlet knit at the back and purl alternately tillfi\e rows are ^nit, then reverse (knitting the stitch that was pureed and purling the stitch that was knit) and knit live rows: This ma'-es two divisions of the pattern. The increase for the thumb is now begun; this is done by mailing a stitch between the 4th and 5tli stitches from the end of a pin. This extra stitch is made after a purled stitch so as to bring the stitches knitted at the back beside each other Knit out the four remaining stitches on the needle and four from the next needle, then increase or ma-e another stitch for the other side of the gore. This increase is repeated in knitting every fresh division of five rows o' the pattern, the second time the new stitch is made after a stich taken at the bacK, that is between the 5th and Gth stitches from the end, this will bring the made stitch directly under the one in the last row, and will leave five more stitches on the needle to be knit or ten stitches between the two increased stitches. Continue alter- nately these two methods of increasing, making the new stitches under cash other which will increase the number of 44 KNITTING DEPARTMENT. stitches between the sides of the (^ove by two in each division. A'ter increasing twelvf- Tim*-s the top of the gore is reached, wlien the widening part consists of 32 stitclies; knit two more divisions without widening before commencing the thumb. The thum ) is k ut winn .i . stitci^-; th > .'r-'ve mti 13 addi- tionrd St .tell"-! r. ken fro:n tlie other needles and caught to- gether in a ring, the 45 stitches ot the thumb are taken off at the beginniug iiid <■;..■ of the rows of ne\. two divisions, tlien three more divisions or 1' rows more are to be i< nit with the 32 stitches, then three pml rows, tlu^)i ^n^(^ whole row and three more purl rows, the thuiub is then cast off. To com- plete the hand the 13 g"ie siitchesare u, t , t t o. k :\ tog, t t o, n. ]Oth rnv: k 1. p 1, k \ p 1, k 1, pi, k4. 11th ro ^ : k 5, t t o, k 3 tog, t t o, n. 12th row; k 1, p 1, k 1 , p 1, k 5. Knitted Tidy, No. r.l. Cast on any number of stitches divisible by 5 with 3 Lxau t\.r ed 'e. 43 KNITTING DEPARTMENT. 1st row; k 4, * slip the ihird stitch over the last, i. !» s 1< k 1. s 1, thieil ovBi- ihrt^' times, k 3, i-epeut from *. At the end the fe are only two stitcha-' lu I- at ufcei- jnittliig the thread over. 2nd row: * k 3, p 1, loop, k 1 1, i^ 3, repeat from *. 8i'd and 4tii rjw.s kait ^-1 aa. 5th row: L^k 3 tlietirst. Ladies' Knitted Mitten. No. 32. Cast on 64 stitches and I nit six rounds plain. 7th round k 2 toif, t '. (\ re mat, to the end of roand. 8th rounJ: t t o, k G, k 2 tog, repeat. 9th round: k 1, t t o, k 5, k'2 tog, repeat. 10th round: k 2, 1 1 o, i- 4, k 2 tog, repeat. 11th round: k 3,t t o, k 3, k 2 tog, repeat, 12t;h rou id: k 4, 1 1 o, k 2, k 2 tog. repeat. 1 >th 10 ui'^; k 5, t to, k 1, k 2 to-r. repr^;i\ 14th round: k 6, 1 1 o, k 2 tog, repeat. Repeat from 8th to 14th rounds six times, which completer the fancy top; the rest of the mitten is plain knitting. Ta'e the first two and the last two stitches of the last round for a basis -for a thumb, purlin '• njie sti ch each ^^ide of the three, and in the next round and in everv tcMvith round thereafter inake two stitches for increase of width of thumb, an the sm-mo time continuing in every round the two purled stripes which outline the same, until you have 23 stitches in thumb exclusive of purled stripes. The increase should 1)3 niade the next stitch •'. be purled stripes. ^Vhen you have 23 s itches in thumb, knit KNiTTixo depaj;tmknt. -:7 three roundf? pl.iin, iiov slip the 27 tlnimb stitches on n piece of twine autl ueKecurel; , uiiu with the remaining: stitches con- tinue the hand, kititliio all pliiiti and narrowin^j^ as thon^^ht best to sliape ♦Ic ]i.n>?1, mul continue Uns until the hand has reached a sufficient length. To narrow and finish off the hand, commence at the end, stitch off one of the needles. Knit 7, and narrow by knittin^? two together, repeat until the stitches on a 1 the needles are reduced so as lo be devisible by nine. Next round knit pi.iin, then knit 7, narrow and repeat to the end of the round, unit 7 rounds plain, then knit 6, nar- row, repeat i.i.u knit Grounds plain, then knit 5, narrow, repeat and kin't 5 rounds plain; then knit 4, narrow, repeat and knit 4 rounds plain; now narrow once on each needle in every round nntil ronr stitches are left on each needle, then narrow twice on each needle and cast off. To finish th'^ tl umb, i.lncf the 24 s'itches on the 3 needles and pick up three stitches fr<'m the base of the g^ore found between tl.t hand and thumb, then knit around once and nar- row once or iwice in the next two or three rounds; knit to suffioient len«^tlj and linish off by narrowing once on each needle tJl all the stitches are disposed of. Knitted Lace. No. 33. Knit to and fro 23 stitches as follows: 1st rov : Slip one, knit 1, 4 times alternately, cotton for- ward, decrease 2, twice cotton forward, decrease 1, Knit 2 together, cotton forward, decrease 1, l>nit 1. 2m<1 row: All rows with even numbers, knitted, knit 1, purl 1 in the double made stitches. 48 KNITTING DEPARTMENT. 3d row: Slip 1, knit 2. ! times alt'^rhately coitoa forward, decrease 1, tlien k ar, .0. cotto i forward, Kuit i. 5tb row: Slip ' , k lit 1, H time ; alternately cotton forward, decrease 1, kuil 2 together, iwic? cotto i forward, decrease 1, knits, knit 2 together, w^ioj rottoii forward, decrea >e 1, knit, cotton toiward. i• nitting three alternately, observing that the stitches that are purled in one row must be knitted when knitting back in the next row, and those that are knitted must be purled. When about half the length of the skirt has been knitted, change the needles and take the smaller ones. When the proper length has been reached, cast the stitches off and sew the sides together to wl lin abo lo ^ mc^^o of the top, then sew the top to a linen band. Ladies' Knitted Jacket. No. 35. Materials: 12 ounces single wool. It is begun at the waist Cast on 108 stitcnes, and k lit the fir ,t two rows backward and forward. 3rd row: Slip the first stitch, * then the wool forward, knit 2 together; repeat from* to the end of row. Coming back knit 1 row plain, then 9 rows, alternately, 1 stitch plain 50 KNITTING D::PARTMENT. and 1 purled, so as to form narrow ribs, work another plain row, then repeat the 3rd row, and coming back knit 1 row plain. Over this wasteband continue to knit in the following manner: knit odly the first 3 stitches of the last row, increas- ing 1 stitch between the 2iid and 3rd, then in returning knit pl.-iin. Be^in again and knit 5 stitchrs, increasing between the 4th and. 5th, and in return in plain knitting; in coming back \- nit 7 stitches, increasing between the 6th and 7th. Now begin the increasing for the chest- bv making 2 stitches in the 4th stitch; repeat this, increasing in every 4th row, put 1 stitch further each time, so as to form a slanting line, the same as a dress plait. To prevent repetition we shall no longer mention this increase. In the next row knit 10 stitches wording the 10th into the 3rd hole of the 3rd row of the waist- band; in the next row *^nit 12 stitches, the 12th in the same 3rd hole of the open row, and come back. Increase once more in the 4th hole of the open row, then work 1 row all around the waist- band, and from a similar pointed piece or gore on the opposite side, coming as far as the 4th hole in the open row of the waistband. Go on with the jacket in plain knitting always increasing slanting. After having thus knitted 4 plain rows, begin the increasing for the back. For this count 23 stitches on each side, beginning for the center, and increasing on each side of these 46 stitches in every 2nd row, placing the increasings each time 2 stitches each sid^; in the 56 row the armhole will be reached; to form this armhole count 47 stitches on each side for the front, and 74 in the middle for the bic'<; cast off the stitches between the back and the fronts; first work the fron's, knit.ting 64 rows plain, then knit on the sides of the shoulders the two stitches together IvNITTlNii DEPAUTVIENT. 51 before the last, in every 2nd I'ow at the same time on the side near the necl<; knit 7 times, once in every row, and af- terward in every 2nd row, two stitches before the last to gether, until no stitches are left. As the shoulders form a point by increasing 15 stitches from the selvage, begin at the armhole with the 2nd stitch of the selvage, just under the decreasing for the shoulders. Over these 15 stitches knit plain along the armhole, but knitting together the 2 stitches before the last at the other end of each row. until the pointed piece is finished. When the 2 points are completed work 44 plain rows in the back; in the next 32 rows decrease 2 stiiches at the end of each row, then sew or Unit the piece together at the shoulders. After this* beginning at the waist and going up to the neck, along the front, work first one plain row, and then 1 row of open knitting (like that at the waist,) then 2 more plain rows, and cast ofit' the stitches The sleeves are also knitted plain. They are begun at the top, cast on 32 stitches and increase 1 stitch in every r )W until you have GS; knit 9 rows phiin; in the 10th row knit two last stitches together and repeat this, decreasing 9 times, »■ nitting 9 plain rows between each decreasing; then work 2 plain rows, then 9 rows, alter- nately 2 plain stitches and 2 purled, so as to form ribs; work one ])lain row, one jow ot open knitting then 3 more rows, and cast off stitches, sew up the sleeves, and sew it into the armhole; finish the jacket by sewing on buttons and making loops. KifiTTED Lace. No. 3G. Cast on eight stitches and knit across plain. Ist row; Yarn around the needle, puil two together, knit 52 KNITTING DEPARTMENT. 2, over twice, d arrow, knit 2. 2ncl row: Knit 4, purl 1, knit 2, over twice, p 2 tog. 3rd row: Wool around the needle, p 2 tog, k 7. 4th row: K 7, over twice, p 2 tog. 5th row: Yarn around the needle, p 2 tog, k 2, over twice, n, over twice, n, k 1. 6rh row: K 3, p 1, k 2, p 1, k 2, over twice, p 2 tog. 7th row: Yarn around needle, p 2 tog, k 9. 8th row: Bind off three stitches, k 5, over twice, p 2 tog. Repeat until the required length is reached. Ti FANTs' Sleeveless Shir- (knitte^). No. 37. Cast on 100 stitches, knit two rows clear across, plain; then purl two rows and knit two rows plain; then knit 40 stitches, and leave the remaining 60 stitches on the needles until you have knit 22 rows with the 40 stifches; this will form the front; leave these on the need e, now cast off twenty stitches, by passing one. stitch over the other; this will form the shoulder; now knit 22 rows with the remaining forty stitches, knitting two and purling two, as before; this will form the bac k. :m.v kini anotl tr icWjCicl at lie md cast en 20 new sfitches, and then knit the forty stitches left on the needle from the front, you will now have 100 stitches again on your needle, which should be continued five rows more and cast off. The shirt is then sewed up, leaving the arm holes open. An edging is then crocheted ur«. und the neck and sleeves. KNITTING DEPARTMENT oH Knit Lace. TV "'^>. PiQ* Q^ twentj' stitches. Ist row: Knit 4, 1 1 o, n, * knit plain to last 2 st, t t t o, p 2 to. 2nd row: Put thread over needle, p 2 tog-, knit the rest plain. 3rd row. Knit 8, 1 1 t o. n, repeat 1st row from * 4th row: 4:h, 7th, lOth, 13tii and 16th rows like the 2d row. 5th row: 5th, 8th, 11th and 14th rows like 1st row. Cth row: Knit 8, t t t o, n, t 1 1 o, n, repeat 1st row from =*' 9th row; Knit 8, t t t o, n, t t t o, n, t t t o, n, repeat the tirst row ironj * 12th row: Knit 8, 1 1 t o, n, t t t o, n, 1 1 t o, n, t t t o, n, repeat the first row from * 15th row; Knit 8, t t t o, n, 1 1 1 o, n, 1 1 t o, n, t t t o, n. t t t o, u, knit 1, and slip it on to the left needle and pull all the -nrn e over it but one, put t t to and p 2 to^f. On the first scollop there are 20 stitches as the beginning and 25 at the end. KnF TED ImSERTION. No.3f>. Cas^ on 12 stitches. 1st row; Knit 2, make 1, knit 2 tog, t, t t t o, knit 2 tog, knit 2, make 1, knit 2 tog. 2nd row: Knit 2, m 1, k 2 tog, k 2, p 1, k 3, m 1, k 2 tog 54 KNITTING DEPARTMENT. Brd row: Knit 2, m 1, k 2 tog, k 6, m 1, k 2 tog, 4th row: Same as third row. Repeat from 1st tow- Knit Edge. No. 40. Cast on 15 stitches and knit across plain. 1st row: Slip 1, k 2, t t o, k 2 tog,, t t o. k 2 og, k 3, t t 0, k ^ tog, t t o 3 times, k 2 tog, k 1. 2nd row: Slip l,k 1, k 1st i jop, p 2 1 loop, k 3d loop, k 2, 1 1 o, k 2 tog, k 5, t t o, k 2 tjg, k 1. 3rd row Slip 1, k 2, t t o. i^ ^ tog, k ' , <-, t o, k 2 tog, k 2. t t o, k 2 .og, k 5. 4th row: Klip 1, k '>, k 2 tog, k ">, t t u, •: 2 tog, k 1 , . 5th row: Slip 1. k 2, t t o, k 2 tog, k 2, 1 1 o, k 2 tog, k 1. t t o, k 2 tog, k 5. . 6rh row: Slip and bind 2, k 4, t t o. k 2 tog, k 5, t t o, k 2 tog, k 1. Repeat from 1st row. Rose L .af L ge- No. 41. C ist on 10 stitches 1st row: Slip 1, k 1, tt o, n, t t o, n, t to 3 tiniest, n, t t t o, p 2 tog. 2d row: T t t o, p 2 "^og, k \ p 1, in nex loop k 1 a ^d p 1, ( hat is after drawing thre d tljrou ^'i in knitting,) and fjefore slipping off stitch, bring thread fowa d and purl stitch in sj,.>ie loop. k i, p i., k 1, ^ 1, k 2. 3d row: Slip 1. k 1, t t o, n, k 1, t t <\ n, k 4, t t t o, p 2 toof. KM1TING DEPARTMENT. 55 4tl> row: T tt o, p 2 tog, k 5, p 1, k 2, p ', k 2. 5th row: Slip 1, k 1, t t o, n, k 2, t t o, n, k 3, t t t u, p 2 to--. 6th row: T 1 1 o, p 2 tog, k^ : , p 1, k 3, p I, k 2. 7th row: I Lj 1, k 1, t t v), n, k 3, t t o, n, k 2, t t t o, p 2 tog. 8th row: T t t ( , p 2 tog, k 2, p \ k 4, p 1, k 2. 9th row: S:ip 1, k i, 1 1 o, u, k 4, t t o, n, k 1, t t t o, p 2 tog. 10th row: T t o, p 2 bv- k 2, p I, k 5 p I, k 2. 11th row: Slip 1, k 1, t t o, n, k 5, tt o, n, t t t o, p2 tog. 12th row: Bind oft' 3, thea take the stitch on right hand needle fuui pi.t it on the i«£u han.i, t t t o, p 2 tog, k 5, p 1, k 2. Repeat from 1st row. Knit Insebsion. No. 42. Cast on G stitches. 1st row: Knit 1, n, 1 1 t o, n, k 1. 2d row: K 3, p 1, k 2. liepeat. Knit Lace. No. 43. Cast on G stitches, knit across plain, 1st row: Knit 2, t t o, n, 1 1 o, k 2. 2nd, 4th, aud Gth rows knit jjlain. 3d row: Knit 3, t to, n, 1 1 o, k 2. 5(3 KNITTING DEPARTMENT^ 5th row: Knit 4, t t o, u, 1 1 o, k 2. 7tb row: Knit 9. 8th row: Bind off 3, Knit 5. Repeal fron 1st row. ZiG ZvG Lace. No. 44. Cast on 12 stitcher, knit across and back nini'% 1st row: Slip, 1, k 1, t to, v, t t o. n, t t o, n, t t o, k 5. '2nd and every alternate row knit p'ain. :>rd row Slip 1, k 1, t t c, n. t t o, n, t t o, n, t t o, k 4. 5th row: Slip 1, k 1, t t o, n, 1 1 o, n, t t o, n, t t o, k 6, 7th row; Slip 1, k 1, t t (^, n, t t, o,ji, t t o, ii, t t o, k 7. 9th row: Slip 1, k 1, t t o, n, t t o, n, t t o, n, t t o, k 8. nth row: Slip 1, k 1, tt o, n, 1 1 o, n, t t o, n, 1 1 o, k 9, 13th row: Slip 1, k 1, t t o, r, t t o, u, t t o, n, t t o, k 10. 15th row: This row all plain. 17th row: Slip 1 , n, t 1 o, n, t t o, n, t t o, n, 1 1 o, n, k 8. 19th row: Slip 1, n, t t o, n, 1 1 o, n, t t o, n, 1 1 o, n, k 7. 21st row: Slip 1, n, 1 1 o, n, 1 1 o, n, t t o, n. t t o, n, k 6. 23rd row: Slip 1, n, 1 1 o, n, 1 1 o, n 1 1 o, n, 1 1 o, n, k 5. 25th row: Slip 1, n, t t o, n, t t o, n, 1 1 o, n, t t o, n. k 4„ Repeat from 1 st row. Saw Tooth Edge. No. 45. Cast on 7 stitches and knit across plain. ist row: Slip 1, k 1, t t o, n, 1 1 o, n, 1 1 o, k 1 , KXITTIXa DEPARTMENT. 57 2n(1, 4tli, '^■^s St'i ;iti i 9tli rows kni'. plain. 3rci row: Slip 1, k 2, 1 1 o, n, i t o. n, t t o, k 1. 5th luw: SJij) ], k o, t t o, II, t T o, 11. t t u, k 1. 7th row: Slip 1, k 4. t t o, n, t t o, n, k 1. lOlh row: Cast oil' until there but 8ix Htitclies on left hand and *juu uu Liic n^^iii. Uepeat from 1st row. Knit Curtain Strap. No. 4G. Be,2^in by croclieting a loop 1 )ose]y with 18 chain and (»ne slip stitch. Then jjlace the stitch on the knitting needle, and knit to and fro as fijiluws: 1st row: Twice alternatciy cotton forw.ird, and clecrease 1 (that is, slip 1 a.s for ]>urling. k 1, and pass the slipped stitch ov r the knitted one.) 2iid row: Twice altern itel}' cotfon lorwanl, decrease 1: re- l^eat the 2n sti'cbes and after knitting' a row or two to make a firm be^innin;]^, .t^o oil as if you were n)akii)g a garter, but with every other stitch lay a smill Imijcli of wool ncross tlie needles; after knitting the sitch take the end of the wool, which sIkuvs on the wrong side, and turn it toward the ri^^ht side, knitting a switch above to secure it; then put in another thread of wooi and repeat the process, using altern te colors of the wool. The back of the strips should have something the appearance of body bru^sels carpet, while the front should be like a sort of thick, long wrapped plush. AVhen ^h<' sMi[)s are all finished they must be sewed to- gether at the bac'<; it is oidy for convenience that ttiey are knitted in strips, the robe as a whole, "would be very cumber- some to liaiidie. Knitted Uug. Procure remnnnts of tape-lored carpet wrap knit the old fashioned garter stitch with 15 stitches. After set ling up the stitches turn, knit the first stitch, lay a raveling between the stit.che-!, having it the same length on both sides; knit the second stitch, then ta'posite side knit first stitch, then put your needle under the raveling which forms a loop on wrong side, pull it up over the needle 62 KNITTING DEPARTMSNTT ixiid knit it with the stitch the same as one stitch; this holds it in place. Knit five rows across plain, sixth row treat as the first, five more rows, sixth row like the first, etc Make this row us long as you wish the rug; bind off and make a second, and so on until your rug is ;i-i \*'i.i" t^ y"i wish. i^\nii- rows make a nice width. Sew the rows together over and over on the wrong side, line with some dark material and finish with fringe. CROCHET DKPARTAIKNT. A.bbreviations in crochet; — Ch, chainstitch. This is the foundation of all crochet, and is simply a straight series of loops, each drawn through the preceeding one. Single crochet, or S C: Put the needle in a stitch of the work, bring the thread through in a loop and also through the loop on the needle at the same time. Double crochet, or D C: Put the needle in a stitch of the work, bring the thread through, then take it up and bring it through the two loops on the hook. Treble crochet or T C: Turn a thread round the needle put it in a stitch, bring the thread through then take it up and bring it through two loops twice. Long treble or long; Put the thread twice around the hook and work like treble crochet, bringing the thread through two loops three times. Extra long: Put the thread three times round the needle CROCHET DEPARTMENT. 63 and work like treble crochet, bringing the thread through two l)Oi)s four times. Picot: Make a certain number of chain loops, then put the hook through tlie tirst of the loops, cntch the thread and draw it through both first and last loops at once. Croohet Sacque for Baby. No. 1. Material: Five ounces of four- ply saxony and a long bone hook. This very pretty sicqne is done in variety of Afghan stitch and is made to open in the back after the fashion of our Ger- man fneiids. Make a chain of 40 stitches. 1st row: Put hook through foundation chain, raise a loop from second chain; you have now three loops on hook; draw wool through two loops (a) put hook through loop made from second stitch, and through next foundation chain draw wool through two loops on hook, repeat from (a) to end of row; finish oft' as in plain Afghan stitch. 2nd row: One chain, put ho >k in this chainstitch and through next loop as iu plain Afghan stitch; raise a loop from Afghan stitch, draw wool through two loops on hook (b) put hook in loop raised from Afghan stitch, and through next Afghan loop, draw wool through two loops on hook; repeat from (b) to end of row and finish oft' in tho usual way. 3rd row to 8th row like 2nd. 9th and 10th rows widen I stitch on the end of the row. 64 CEOCHF.T DEPARTMENT. lltli and 12tiirows, wicleii tAvo stitches on the end of the row. Next six without -wiJening. li)th row: Bd'ore y()U begin th"^ row mnlo with the other end of tlie \\r,o] ;i ciini^i oi ^1 stitches, break off and oo-itinue the pattern on 20 stibhes, leavin^^ the his": 20 stitches un- worked; take tlie 21 chain .ind work tlie ])attera on them, this forms the arm hole; there should be 46 stitches on the row. Next six without wiclenin.i^-. 'JTth and 2Sth rows, narrow two stitches on the end of each row. 29th and 3"th rows, narrow one stitch on end of each row. Next 16 rows, without narrowing. liepeat the directions from the 9th row once, crochet the shoulders together, and work one pattern row on the nec^ and two on the bottom. For the looped edge on the front and bottom worl< as follows- One single crochet in first two Afghan stitches, seven chain, two single crochets in next two Afghan stitches; repeat this all the round For sleeves make a chain of 40 stitches, 13 rows all straight without widening or decreasing. 14th row: In finishing off the rows crochet the 20th and 21st loo])s together. Next two rows without narrowing 17th row: Narrow one stitch like 14th. Next two rows without narrowing. 2:3rd row like 17th. Next two straight. CROCHET DEPARTMENT. 65 Finiph with lace to match the bod}', crochet the sleeves tog^ether and sew in body. Silk Watch Chain. No. 2. Take button-hole twist, make n'ne chain and join* in^' in a ring. Put the needle through the first chain and draw the thread through both the chain and the loop on the needle, and work the remaining chain stitches tlie s' one ch and one trtble over each treble of the last rouii(\ 3rd round: * On the treble and next chain make a leaf thus; The zephyr twice round the n'^^edle, take up the stitch, wor< through two, zephyr on the next, needle, draw through two, zephyr on the ueedle, take up the stitch again, work through 2, zephyr on the needle, work through 2, zephyr on the needle, take np the next stitch and work all ottthe needle 2 loop at a time, then 4 ch. liepeat from *. 4th round: 1 d c on the middle of the 4 cb, * 5 ch, 1 d c on the middle of the next 4 ch; rej^eat from *. Crochet Lace. No. 10. 1st row: * Make 22 ch, close the last 8 in a circle, 12 double in a circle, 1 slip stitch in 1st of of 12 double, 7 ch, 5 long treble with 3 ch between each in the next double stitches, 7 ch 1 double in the next stitch, twice alternately 5 ch, 1 double in ever}" second stitch, th^a 5 ch, 1 slip stitch in last s'ip stitch, 2 double, 1 treble, 2 long treble in next 7 ch, 3 ch, 2 long treble, 1 treble, 1 double in same ch, 4 times al- ternately 1 double, 1 treble, 2 long treble with two ch be- tween, 1 treble in 1 double in 3 ch, then 1 double, 1 treble, 1 CROCHET DEPARTMENT. 71 long treble iu 7 ch, 8 eh, 2 lui;g treble, 1 treble, 2 double in same 7 cli; repeat from ''. 2nd row: * I treble in center of 5 ch scollops; 9 ch, 1 treble in center of 13 ch, 9 ch; repeat from *. 3rd row: * 1 long t'.-eble, i ch, miss 1, 1 long treble, join- ing the center stitch to center of lust long treble, 3 ch,misHj3; repeat from *. Wool Tidy of Two Colors. No. 11. Use No. 6 needle, ma'v-e a chain of 150 stitches of blue zephyr, turn, throw the thread over and make a shell of six double crochet stitches into the fourth stitch of the chain, skip four and ma'in neatly, finish the row. You must cross the chain stitches between the rows of treble, so that the end of the pieces will fall well as flaps over the bag. CROCHET DEPARTMENT. 73 Cut the thread off taG^ain, Work in this way until you have 18 rows, then Lnot the frin^^'e; add a fringe on the row form- ing the ends of the bag. Baby Carriage Robe. No. 14. Cast on a foundation of 19 stitches and crochet 2 rows in wave stitch (to which follow two plain funis) lows with very raised round shapes. For tliese six chains are cro- chet in the first rows in going forward, fir^t five draw off loops,then three times after four of the same these are left un- touched in the next single tunis row, but are formed into long loops by uhe crowding together of the perpendicular bars. In goin«? backward in the now following row, all the loops made are drawn •!! iiiH hook uy putting the wool once this, the next perpendicular b ir is then to be pierced with the hook by uniting with tiie thre id 1 jop drawn through to the front to loop of the ra ^ttd sliai)e on the hook The perpendicular bars are again to be collected till the process as just described is repeated at the nexr stitch loop. This last row is formed by collecting the perpendicular bars on the left side, again into iije fi^-^r. wuve row. Curves each of one single worked into tlie thefiiNt, ^dne stitch, and five double into the third, ornament both sides of the strip. In sewing the strips to- gether you may use one of plain crochet and one ornamental. A. silk xjl- Wool lining is very nice. Tidy in Tricot. No. 15. 1st row: Make a chain the length required, work off in tricot. 2nd row: One chain, * put the hook under the chain be- 74 . CROCHET DEPARTMENT. tween the two next tricot loops, pull up a loop, work np the next tricot loop, now pull iLrcugli two loops on the hook to- gether, work up the back perpendicular loop ot next tricot loop, i eep the loop on the hook, repeat from * 3rd row: Coming back pull thrcugh each loop repea'ed'y. The second and third rows are repeated for the entire length. Crochet Trimming. No. IG. Materials: A coarse crochet hook and a ball of carpet warp, any color that may be desired. 1st row: Make a chain as long again as the trimming re- quired, and crochet from left to right as follows: '' join to 1st stitch, 7 chain, join to same stitch, 3 times alternately 7 chain (crochet first of each 7 in the last of the preceding 7 like a slip stitch; all the chain scollops are crocheted like this and the description will not be repeated) miss 2, join to the next stitch, then 1 chain, miss 5, 3 times alternately join to next stitch, 7 chain, miss 2, then repeat from * 2nd row: Along the other side of the work, like the pre- ceding row but in reversed position. To make raised knobs at the end of the vandikes take a different color of the warp, and begin from the center with the chain, close into a circle and w^ork 4 rounds of chain stitch so that there are 10 stitches in the 4th round. The wrong side of the^work is the right side of the knob, which is then sewn on to the border with fine stitches. Opera Cape of White Wool. No. 17. Make a chain of 84'stitches, which will make 12 gores. CROCHET DEPARTMENT. 75 1st row: Work 1 treble or l^ng^rocbet in each of the first and second chains, 3 trebles, crochet in the third, 1 treble 1st row in each of the 4tli and 5th, skip two of the chain to form t gore. If it is intended to finish with ribbon, make one singb chain before taking up the first stitch for the second gore, continue after skipping the two stitches by working 1 treble in each of the next two stitches of the chain, 3 in the third, 1 in each of the 4th and 5th, repeat to the end of the row. 2nd row: Turn and w^ork 1 treble crochet through the first and 1 through tn^^ second stitch of the first row, being par- ticular to t/'k'^ the stitch through the back loop, then take 5 treble crochet through the next stitch (these five stitches are worked ii^^> the center of the three widening stitches of the the previous row), then work 1 treble in each of the two fol- lowing stitches, rep3;it to the end of the row, continue with treble crochet stitches, making the rows as follows: 3rd row: * One each in first 3, 3 in the next, 1 each in next 3, rex^eat from * 4th row:* 1 each in first 3, 5 in next, 1 in next 3, repeat from " 5th row : * 1 each in first 4, 3 in next, 1 each in next 4, re- peat from * 6th row: * 1 each in first 4, 5 in next. 1 each in next 4, re- peat from * 7th row: 1 each in first 5, 3^in next, 1 each in next 5, re- peat: from * 7b' CROCHET DEPARTMENT Sth row: * 1 each in first 5, 5 iu next, 1 each in next 5, re- peat from * 9th row: * 1 each in^first 6, 3 in next, 1 each in nex". 6, re- peat from * 10th row: * 1 each in first 6, o in next, 1 each in n«xt 6, repeat from * 11th row: * 1 each iu first 7, 3 in next, 1 each in next 7, repeat from * 12th row: 1 each in first 7, 5 in nexf, 1 each in next 7. Repeat e.icli of tlie following rows in the same manner as the preceding ones: 13th row: 1 each in first 8, 3 in next, 1 each in next 8. 14th row; 1 each in first 8, o in next, 1 each in next 8. 15th row: Same as 14th. 16th row; 1 each in first 8, 5 in next, 1 each in next 8. 17lh row: 1 each in first 9, 3 in next, 1 each in next 9. 18th row: Same as 17th. 19th row: Same as 18th. 20th row: 1 each in first 9, 5 in next, one each in next 9. 21st row: 1 each in first 10, 3 in next, 1 each in next 10. 22nd row: Same as 21st. 23rd row: Same as 22nd. 24th row: 1 each in first 10, 5 in next, 1 each in next 10. '25th low: 1 each in first 11,3 in next, 1 each in next 11. CROCHET DEPARTMEET. 77 2Gth row: Same as -Mth. 27th row: Same as 2nth. •28tli row: 1 each in first 11, 5 in next, I each in next 11. 29th row: 1 each in first, 12, 3 in next, 1 each in next 12. 30th row; Same as 20th. 31st row: Same as 30tl\ 32nd row: 1 each in first 12, 5 in next, 1 each in next 12. 33rd row: 1 each in first 13, 3 in next, 1 each in next 13. Finish by scolloping the edge. Gentleman's Si ull Cap. No. 18. Make a chain of three, unite, work in double cro- chet, always taking up the back of the loop and increasing graduall}^ to keep the work flat until you have worked twelve rounds. By increasing of course is meant taking two stitches in one loop; this must be done whenever you see the work beginning to draw up around the edges, it must be perfectly flat. 13th round: 3 chain stitches, miss 2 d c, 1 treble in the next, that is )iti next chain scollop, 5 ch, I sc on the t'ollov\ing c-i scollon, 5 d c on the next sc, twice alter- nately 1 sc on th3 middle of the following 5 dc, 5 ch, then twice alternately 1 ^c on the next ch scollop, 5 ch, then 1 sc on the following ch scollop, 5 d c on the next sc, 1 sc on the following ch scollop, 5 ch, 1 a c on the middle of the first 9 ch in the preceding round. 10th round: 9 ch, 1 sc on the following ch scollop, 5 ch, 1 sc on the middle of ihe next 5 dc, twice alternately 5 dc on the following sc, 1 sc on the next ch scollop, then twice al- ternately 5 ch, 1 sc on the following ch scollop, then 5 chain, 1 sc on the middle of the next 5 d c, 5 ch, 1 sc on the follow- ing ch scollop, 5 ch, 1 slip sti.ch ou the next sc in the pre- ceding round. 11th round: 3 ch. 1 sc on the next ch scolloj), 5 ch, 1 s<^ on the following ch scollop, 5 d c on the next sc, 1 sc on the fol- lowing ch scollop, twice alternately 5 ch, 1 sc on the follow- ing ch scollop, then twice alternately 5 ch, 1 sc on the mid- dle of the next 5 d c, then 5 d c on rlie next sc, 1 sc on uie following ch scollop, 3 ch, 1 d c on the middle of the next 5 d c then 5 d c on the next sc, 1 sc on the following ch scol- lop, 3 ch, 1 d c on the midd e of the first 9 ch in tlie preced- ing round. Work the 11th to 17th round to correspond wi h the 2nd to the 8th rounds, but in reversed order, thus shap- ing the point of the edging. 18th round: 7 ch, 1 sc on the next ch scollop, four times alternately 5 ch, 1 sc on the following ch scollop, then 5 ch, CROCHET DEPARTMENT. ei 1 slip sfitcli in the preceding round. Rej^eat the 2nd to 18th rounds until you have made as many yards as may be re- quired, then on the upper and under edges of the work cro- chet 1 round of sc each, and 2 rows of scollops similar to those of the crochet insertion. Complete the edge on the top with two rounds worked like the 6th and 7th rounds of the insertion. Crochet Carriage Robe. No. 2u. This is worked in alternate squares of plush and blue made of Shetland wool. The stitch is crochet tricotee, or what is popularly called "Afghan stitch." Make a chain of 14 stitches with the plush wool, making 13 loops of tri- cotee, work on it 13 rows of pink, then take the blue wool and conti la , working 13 rows, then take the pink again, work ni^ t lus in alternate squares uatil the required length is reached. The next stripe begins with ihe blue wool and is worked in alternate s j[uares in the same way. "I'hf- stripes are joined together by a row of chain stitch, in either pink or blue; a. plush square must always be next to the blue one, and vice versa. In the center of each square may ue embroidered in blue or silk any pretty flower or fig- ure. The robe is to be fini ihed with a frinsre which is crocheted thus: O' 1st row: With pink wool, 1 s c (single crochet) ♦ 7 chain, miss 2 loops, 1 s c in the next ip.op, r jpeat from * all round. 82 CROCHET DEPARTMENT. 2nd row: 1 s c on the 4- little holes in the outline of the tissue paper, which will of course go through tiie parchment paper to(^; go all around the outline in this way, and thus form the pattern. Now what to do with the pat- tern after you have it made. Powder Process. Lay the perforated pattern on the goods to be stamped, burr siile no, dip the ponset or pad into the powder, rub it over the pattern being careful not to press too heavily or the pattern will be damaged; lift the pattern gently up so as to not blur the figure; cover the figure on the cloth with a piece of heavy tissue paper, and with a hot iron press it over the tissue paper scarcely touching the paper at first and gradually pressing heavier, and the figure is then stamped. Indelible or Liquid Process. This is done by using paint instead of powder and a brush instead of a ponset. Arrange the pattern as in powder stamping; dip the brush into the paint and rub evenly over the pattern; remove the pattern and place the stamped article 88 PAINTING DEPARTMENT. in a dry place. The pattern should be thoroughly cleaned after using by washing it with benzine (keep the benzine away from the fire). How TO Make Stamping Powder. White powder: Use pulverized white glue, gum demar, gum copal and magnesia in equal parts; mix together and keep in a dry place Black powder: Use all the gums mentioned in the white powder, using povvdered charcoal instead of magnesia. To make a ponset: Take an empty spool, cut a piece of felt to fit the end of it, glue it onto the spool and you have a ponset as durable as any to be obtained. PAINTING- Painting on Oilcloth. To stamp the figure lay the pattern on the cloth the same as stamping on cloth, take a piece of charcoal from the fire pulverize it, tie in a piece of cloth, rub this over the cloth and just enough dust will go through to make a nice outline: mix a small portion of tube paint with turpentine, lay it around the charcoal outline and you have it permanent; fill in and shade with the same kind of mixture. The most beautiful landscape may be painted on oilcloth with very fine effect. I hardly know where to stop when PAINTING DEPARTMENT. 89 enumerating the beautiful things that one exquisitely sensi- tive to beauty may fashion from ihe material with the aid of a brush and some tube paint made thin with turpentine . It is just the thing for slipper-cases, comb-pockets, match-safes, hairpin-boxes, splashers and kitchen lambrequins. Paint- ing on wood is done in the same manner. Glass Painting. Painting on glass is very much like the above In tracing your figure have the glass clean and lay it over the figure 3 ou wish to copy; mix with the paint a little demar varnish and proceed to sketch the 011 line; fill in with shade to suit the taste. If this is to be framed crush tin foil thesame as given in the directions for crushing paptr; lay it on the back of the glass and vou have sometliitiGf very novel in effect; or you may paint the whole back ground instead of using the tin foil. "White Velvet Painting. Use the best white cotton velvet; lay the pattern on the velvet the same as the oilcloth was done, using the sack of charcoal for the distributor; mix the paints with turpentine and sugar of lead, being careful not to have it too thin nor yet too thick, for if too thin it will run on the velvet and if too thick it will stand on the velvet and make it look rough. Now procee.l to fill in and shade using a fine camel's hair brush. Four or five painters or letters cut short to form a scrub will be needed to rub the paint into the velvet. These are all instructions needed to accomplish this bewitching art. It is hardly necessary to add that you should tack the velvet on paste-board before stamping it, and while working having 90 PAINTING DEPARTMENT. it wrapped in paper with a small hole clipped in at the part you are working on. As an artist I have always found my first work in a new study of little value; the mind needs lime to adapt itself to new surroundings. It must assimilate the tone of the land- scape befoie it can render theii- true H])iiit. So the new beginner in this work need not feel discouraged if his first work does not give that satisfaction which can only be ren- dered by patient practice. Black Satin Painting. Stamp the figure on the satin; fill in ^\ith water paints, let these paints dry on the satin; mix oil paints the same as for oil cloth painting, put these on top of rlie water paints with a camels hair brush. The greatest latitude is possible in point of color, and the workei* can adapt sneaks and shades to give the apearance of reality. There are innumerable articles made from the satin paint- ings, for wear and ornaments, which naturely suggest them- selves to persons of ingenious minds and dexterous fingers. Light Satin Paintings. This is done in a similar manner, usin'jc the water paints first and not using the oil paints at all, as the oil would run on the satin; afterward put on coat of demar varnish. Embroidery Painting. Materials: Brass pen or quill, tu')e paints, palette-knife, palette-board or small piece of glass. This kind of painting PAINTING DEPARTMENT. 91 can be done on all most any kind of material but velvet is the most desirable; ibis style of painting will become so popular by reas »n of its own merit, that all that is needed is but a fomal introduction. In case of using white velvet, put the paints out in a piece of blotting paper and let it stand over night; remove to the p illette-board with the palette-knife and the paints are ready for use. Sugar of lead is used as a dryer being mixed in with the paints. Apply the paints by taking them up in the hollow ot the pen or quill holding the pen bottom side up; have a piece of cotton cloth handy for the purpose of wiping the paint from the top (or rather the bot- tom) of the pea so it will not be smeared on the velvet; draw the point of the pen, with the back to the material, over the outlines, turning the pen slig'itly so as to draw it, in order to make the outlines clear and bright. Refill the pen with paint and till the center of the leaf or petals, drawing the pen towards center, as the stitch in silk embroidery. Shade to suit individual taste, blending colors together with the pen. This done then scratch the petals or leaf over with the point of the pen to give it the appearance of stitches, always mak- ing the leaves run toword the center. In painting leaves always begin from the outer edge and paint toward the cen- ter. For shading it is best to put on the light colors first, and then the darker ones, blending with the pen. In case of large flowers the paint may be applied with the pal- ette-knife, and than put in the finer details with the pen. It is only necessary to remember two things: First, that accur- racy in painting and blending are essential; second, the near- er the coloring approaches the natural tint the better. Any one who has succeeded in the easy task of satin painting will 92 MISCELLANEOUS DEPARTiMENT. have no difficulty in doing the embroidery painting as the nack is caught with very little practice, and this style is espec- ially, as it takes a delicate observer to distinguish it from em- broidery. MISCELLANEOUS DEPARTMENT. "We do not intend to try to instruct all of our readers in economy at this late date, as we do not feel equal to the task . But we will endeavor to set forth a few useful hints in that direction. I was once pondering the question in my mind, what will 1 get to make my baby a coat? Just then the thought struck me of an old coat that was hanging in the next room that might answer the purpose if ripped up and nicely brushed. Thereupon I undertook the task, and after the ripping and brushing had been completed then came the making, at which point I was puzzled on account of no^ liaving anj'thing with which to trim the garment. After studying for two or three days on the subjpct, i concluded (as tne coat was of gray color) to get some dapple-gray zephyr and knit some as- trakan trimming, which I did, also crocheting a cape of the same material and trimming it with astrakan; the whole cost of which was seventj^-tive cents (see astrakan trimming in knitting department, pattern No. 22). Thus papa's old coat was made into a warm and comfortable coat for baby. Ladies' Fancy Wall Bag. A handsome wall bag is something every lady would like MISCELLANEOUS DEPARTMENT. 93 to own, and our rlf-sfrioh'oT' of one olTers a suggestion to those who are oeginning the preparation of holiday gifts, or to those who have homes to decorate. This useful bag may- be made of cretone or cretone cotton flannel; the more expen- sive ones are made of silk, satin, velvet or plush. Take a piece of card-board, cut two pieces pocket shaped about six inches wide and seven inches deep; cut four pieces of the cloth the same size and shape; cut a piece of cloth one yard long and one-half yard wide, gather it lengthwise around one of the pocket-shaped pieces; tae up the opposite side of the long piece uf cloth to another one of the pocket-shaped pieces; line each one of the suj.uj pieces, leaving enough space to permit the inserting of th*^ paste-board forms; em- broider a piece of flannel and sew on to the side intended to hang next to the wall, this is for needles. For the outer facing of the bag make a neat pocket and tack on to the paste-board portion, ornamenting the same with a li?tle bow of ribbon; make six loops of cloth or get metal rings and at- tach to the bag, run a cord through them and fasten and your wall bag is complete. A Mammoth Boquet, This is most exquisite in desjofn. It is cemmenced by making a foundation from a board about eight inches long and boaring a hole through the center about one-half inch in diameter; cover the board with any kind of ciuth that may be at hand, making a hole in the cloth also; next a round stick two fnet long is needed and this is wedged into the h.)le pre- viously made in the board; cut three pieces of pa^te-board 24 inches long: and three inches wide; cut one inch of the cor- 9i MISCELLANEOUS DEPARTMENT. ners off of each piece. Get some field grass, of which there are many varieties that will last for years and still be as fresh and pretly as when first cut. Sew small branches on the paste-board, placing one layer on the other like the shingles on the roof of a house until the entire piece of paste-board is covered, do all three in like manner; place the grass covered pieces of paste -board around the stici^ already mentioned tacking them together at the top (the ends with the corners cut off at the bottom); take fine gray spool cotton and wrap around them being careful to get the thread under the grass. Cover the foundation with dry moss gathered from the wood that has previously been dipped in green dye, using prepared glue to fasten the moss on to the board. Make paper roses, daises, pinks etc. having long stems and stick the stems down in between the thread that fastened the grass to the paste-board; bend the heads of the flowers downward to give the appearance of reality. Another way of filling the boquet is to take the little white everlasting flowers and use instead of paper flowers, leaving some of them their natural color and coloring others different colors. Traveler's Bolster. A convenient and very pretty bolster is given in our in- structions. They are exceedingly comfortable to place under the neck when lym^ down, and one frepuently sees them among travelers, who place them back of the neck while rid- ing in the cars. Make a case the required size and stuff with feathers. Make the outside of knitted astrakan (see knitting department) knit in stripes of different colors, brown and scarlet being a very pretty combination, and crochet together; MISCELLANEOUS DEPARTMENT. 95 or, if desired use plush for the outside and finish with cord and tassel. Precious Jewel Case. Take a small box, round or square and mount it onto three knitting needles, or China chop sticks will answer the pur- pose. The upper ends are fastened to the box and are tied together in the middle with a small piece of gold cord. Cov- er with tiny shells, which are of course stuck on with pre- pared glue; or the first teeth of the little ones mav be saved and fastened on in the same manner. This mikes t!ie jewel case more precious than the jewels which it m ly hold. Blocks for Children. This is something every man or woman can maVe, and you know the little folks must not be forgotten because ihey are small; this simple little toy will give them a wor d of enjoy- ment, besides being instructive, as it teaches them their ler- ters, and if figures be placed on one side it teaches them how to count. A piece of board about two inches wide and the length in accordance to the number of blocks to be maile, is needed; saw them off so they will be two inches square, and paper the edges: mark the letters on with a leid pencil, and then paint them on with oil paints mixed with turpentine. The brush needed for this work can be made by cutting off a lock of human hair and sticking it into the end of a quill. Instructions for Crazy Patchwork. Take a piece of muslin or firm goods the size you want the article. Upon this foundation baste the satin, silk, vel- vet or plush pieces in all sorts of irregular shapes, tarning 96 MISCELLANEOUS DEPARTMENT. in the edges. Then work the blocks together with different kinds of embroidery silk stitches. Tue wuric is muca im- proved by working sprays of flowirs, outline desigus of children, dogs' heads, bugs, etc. Table Scakf with Patchwork Border. A beautiful scarf appropriate for mantels, tscbles, stands, pianos, etc., is made of felt, edged at the end* with fringe formed of heavy silk tassels alternating with large silk pen- dants. About four or five inches above the fringe is applied a broad band of patchwork. Decorate witli a varia y of fancy stitches done with different (colors of embroidery silk. Bordering the patchwork on each side is a row of wide velvet ribbon, blind-stitched on. Borders for crazy patchwork are simply broad bands of plain or brocaded velvet, silk, satin or plush. Ornamental Fans. The ordinary large palm leaf fan can be made very decora- tive by painting in water colors a group of large sunflowers upon its irregular surface and tying a cord witJi yellow zephyr poupons on the end, around the handle. The fan is to be placed over a door, shelf, picture or bureau top. Moss Crosses. Pretty crosses can be made by covering wood crosses with moss. Stick the moss on the cross with glue. Bitter-sweet berries are prett}' in them; also small white everlasting flowers; the red berries and green leaves are pretty in a white, cross made of tissue paper. Baskets are pretty covereid with fringed paper; and it is also pretty sewed around a vase or MISCELLANEOUS DEPARTiMENT. 97 amp-mat. If natural moss is used it should be dipped in a green d^^e and it will never fade. The everlasting flowers may be dyed any color. A Dainty Ottoman. This little article can readily be made at home. Take a square or round box six inches in height. Cover the box with black farmers satin, placing a little wadding on the top, 'end pain t in water paints or oil paints a wreath. Around the top of sides finish with wool fringe and full plating of satin ribbon, or if preferred, pink out strips of cloth two inches wide and fasten on with brass headed nails around the top. A Picture frame of Pit Work. Any old picture frame that has been thrown aside will an- swer for this work. Cover with acorns, beach nuts, fruit pits, etc. These are stuck on to the frame with prepared glue, and touched here and there with copal varnish. An innumerable variety, of things may be made of this kind of work, such as, hanging baskets, fancy boxes, brush cases, wispbroom hold- ers, etc. They are also very i^retty for covering a parlor wood- box. We consider it not necessary to give directions for these as they are so simple. Fanci- Pin-cushion. This fancy pincushion is made on a circular cushion seven inches in diameter. The bottom being of x^asteboard, the sides of strong mumie cloth or satine, ajid the stuffing of wool. Cover the bottom with satine, sew a strip of satine six inches wide around the edge, take up the other side of the satine strip so as to hold the wool, and stitch a small round 98 MISCELLANEOUS DEPARTMENT. piece of satine over the gathers. Take two strips of garnet silk two inches wide, either pinked or hemmed on one side; one strip must be longer than the other, pleat up the long strip into sixteen double pleats, and sew them on the cushion. Now cut out a star shaped figure in blue velvet, embroider the des- sign with zephyr, filoselle, tinsel or silk, fasten it to the top of the cushion so that the point of the star fits in between the pleats of silk. A Beautiful Dkess. A dress of mineral-blue and golden brownchecked-wool this forming the skirt and bodice; the front drapery and lower half of the sleeves of blue watered silk trimmed with three bands of blue galloon dotted with white beads; the silk front is a wide square apron, pleated in at the top; the bodice has two bands of galloon, one on the edge and one above; the gal- loon outlines a deep pointed plastron, with linen chem- isette and collar; two bands of galloon trim the sleeves, one where silk and wool join and one above. Chemisette, Chemisettes are now very fashionable. Some of them have mcertion in the center, through which coUored ribbon is run with folds on either side and high collar of mull. Others have . Iternate rows of embroidery and plain mull, while still others are made of rows of embroidery with a high collar, covered by a band of embroidery. Chemisettes cut square in the neck have opening bordered by full ruching; those for mourning have the ruching run with black silk; those of Fedora lace have loops of ribbon among the lace. MISCELLANEOUS DEPARTMENT. 99 Saving Odds and Ends. Bits of ribbon, silk linings, odds and ends left from the crazy quilt, even the silk of a brown umbrella, every conceiv- able color and shade. These all may be cut into strips half an inch wide and sewed together at random, so as to color in one long piece and wound forming a large ball. This sewing can be done, either by hand or machine; in the latter case, cut the strips after sewing. Now cast from the silk forty stitches upon medium size tidy needles and knit in loose, plain stitch, back and forth. The blending of colors will be found very pleasing, the work rapid and fascinating, and the result most satisfactory . The pieces can be knitted of any desired size, and be applied to numberless uses and ways for ornamenting. To use long strips of this knitted material by alternating them with the same width of satin for window- curtains, is effective. It also makes a very handsome piano scarf, the ends finished with a heavy, mixed silk fringe . Housekeeper's Friend. A large wall bag to a li ousekeeper, is what a desk full of pigeon holes is to a business man. It is a large piece of strong gray drilling with a dozen (more or less) pockets sewed on, three rows of four pockets, or four rows of three according as you have a long or broad wall spa^e on which to hang it. These pockets are from six inches deep and five broad, to twelve by ten, according to the stowing room you require; they are stitched on, and on each is written in large plain letters with ink the contents; for instance, but- tons, tapes, ribbons, braids, curtain rings, etc; in short, all the articles that may be to useful to throw away, yet because 100 MISCELLANEOUS DEPARTMENT. they are not new or seldom used, may not find a i^lace in the work-basket. Eibbons a little soiled, just the thing to line or bind with, tapes still strong, or buttons from a garment old fashioned but sure to come in again; odd buttons too, that only encumber the reoular button box, All the odds and ends we may think it a sort of duty to keep, if we have a thrift}'' soul, yet which are a nuisance if we constantly come across them, may find appropriate homes in these bags. Toboggan Hood. • The Toboggan hood is more suitable for larger girls; and while it does not protect the throat so effectually, although strings may be easily added, it will keep the ears warm. The toboggans are made in wool, plush, velvet, or any soft warm material, and trimmed with bows of ribbon or ponpons in front. In some instances the brim is lined with fur. One- half yard of goods twenty-four inches wide will be required for the size for six years. Pen-Wipek. Make a roll of soft cotton material, then cut a strip of cloth, or blue silk, three inches wide and seven inches long, put it round the cloth, and make straps of zephyr cord, fin- ished with balls. Hair-Pin Holder. Materials : Small round tin spice box; small piece of card- board, and zephyrs light red, dark red, and green. Cut a piece of the perforated cardboard the size around the box, and work a small rose vine on the cardboard. Then place it around the box and fasten with a stitch here and there. For MISCELLANEOUS DEPARTMENT. 101 top and bottom, make a dozen tiny pompons and tie them to a zephyr cord about one quarter of an inch apart. Fasten these to the top and bottom with thread and needle. Table Cover, This cover is composed of navy-blue flannel, with a border pinked on both edges. The tendrils are worked in overcast stitches with brown silk, edged with olive green silk. Watch Case. The slipper is of blue silk, ornamented with an applique design in colored silk, trimmed at the edge with chenille cord. It is sewed to a sole, covered on both sides with silk. The edge is finished with chenille cord. A brass ring button-hole stitched round, fastened at the top to hang it up by, A Rag Bag. A useful present for a young lady to give to her mother is a rag-bag. A new way to make one is to take a strip of ma- terial the size of an ordinary chair-back; linen or woolen stuff will do; embroider it at one end and fringe it, turn over the other end, and work it to match, so that the two rows of fringe and work appear one above the other. Sew a piece of muslin at the back to make the bag, and some rings at the top through which run cord; hang it on the wall of the sew- ing-room, where it will be convenient to put scraps in. 102 HOME DEPAETxMENT. THK IIOMK. A Pretty Room. A young friend of mine, who was no mean artist in a small way, had one of the most charming rooms I ever entered. She furnished it, as far as possible, with her own hands The beadstead, dressing case and chairs had been jDurchased in a very plain state, and she made them beautiful with her hand painting on the panels. The chairs were simple in style and only cane seated at that, but ever}^ one of them had been covered by her deft fingers into an upholstered chair, with an embroidered design to harmonize with painted panels of the furniture. Pictures, panels and plaques of the fair owner's onw make, just enough and no more, found their proper places in that room. Rugs, fashioned by her herself in imitation of Turkish by a familiar process known as" draw- ing," adorned the room and saved the carpet at the same, time. A bunch of lillies of the valley in wax, and so dainty as to invite you to smell them, stood in a tiny vase on the bracket of the girl's own carving. Mosses and ferns with the aid of her brush to execute back-grounds, grew into charming pictures more beautiful than landscape painting, and a dozen other means of adornment did the girl devise to make her room beautiful, careful always that the work should be of her own work, executed with as little expense to her father as possible. And it was a fairyland of beauty. Home Saving. We know not who is the author of the following- noble HOME DEPARTMENT. 103 plea, but trust that it may have a wide reading and influence. "In regard to bedroom furnishing don't get a plain, cheap furniture for your own use and put a handsome suite in the guest chamber for the benefit of the occasional visitor. Get one bedroom suit of as handsojne a style as jou can afford, knowing it will never wear out, and if nice in the beginning will always remain so, though it may grow old-fashioned, and you have no idea with what tenacity these relics of your early housekeeping will cling to your heart in after years. In the first place decide if possible, on the exact sum you wish to use for your house furnishing; then go into your mother's kitchen and pantry and ma! outline stitch in colors to suit the taste and character of design. Fold the pique in the manner one would seal an envelope, sew up the sides, and hem the top and the flap. Finish around the edge with colored linen lace. Stove Mats. These are made of cloth; take two pieces of cloth 5x6 inches lay a layer of cotton between them and overhand them to- gether. On one side the monogram of the owner can be worked and on the other side some humorous design be out- lined; fasten a loop on one corner to hang it up by; finish HOME DEPARTMENT. 117 around the edges with crochet lace. A Rack for Keys and Hooks. Take a small rolling pin, cover it with velvet all over ex- cept the handles, paint in Kensington some vine, fasten six or seven brass hooks on one side; to hang it up ta'^e a yard of yellow ribbon and tie to each handle making a small bow on each end. Lambrequin for Cupboard. The lambrequin may be made of any kind of cloth. An applique design cut of blue perforated card- board and sewn on with blue and gold colored silk thread is very noTelistic. There may also be a feather stitching of red and a chain stitching of blue floss. Lay the pattern of the lambrequin on the perforated card-board, to get the edge the same size as the cloth. Work a star in each vandyke of the lambrequin in alternate colors of red and yellow; finish with fall tassels. Ornamental Bracket. This bracket is made nicely may pass for an objet dart, and find a place in the moist elegant boudoirs. It is 14 inches wide and ten inches wide including the frame. The small should be made with hinges on so it can be folded down at pleasure; it is ment to hold a small statuette, a vase of flowers or any small knick-knack. The frame is fitted up with Java canvas in slanting stitches of old-gold colored silk forming squares* when the canvas is this worked all over, the bracket of carved wood is fastened in the center. The outer edge of the canvas is covered with ruby plush, over which wooden beads are sewn on with small white beads so as to 118 HOME DEPARTMENT. form a raised frame. The canvas should be previous^ lined with stout card-board, covered on the outside with paper muslin. Bedroom Rug. Take a common salt sack, cover it with Java canvas, work in slanting stitches of crimson zephyr forming squares, which may be crossed over with royal blue zephyr to give more bril- liance to the grounding. The rug is finished with zephyr fringe, to which little tufts are added, made by twisting zephyr over a pencil and fastening each twine with a twist of very fine mounting wire. Spittoon Mat. Cut a piece of brussels carpet the size of a saucer. Then cut strips for two ruffles, one of red and the other of blue. Have one edge of each psnked, and box plait all round, lay- ing one ruffle a trifle over the other. This mat is very nice for the slop bowls in the bedroom and may keep drops from the carpet. Fancy Woodbox. This wood-box is made of a box three feet long and one and one-half feet high, same width, and having a cover made with hinges. Line the inside with zinc, and bring it over the edges of the box, round the top, cover the outside with heavy navy blue cloth and to finish the edges tack on a narrow moulding. The sides and ends are ornamented with a lam- brequin of large Vandykes, embroidered in various colors of wool. When the embroidery is finished, press on the wrong side, then line with foundation, and finish the edges with a HOME DEPARTMENT. 119 heavy cord) and a long tassel in the center of each point. The top is to be embroidered to correspond with the sides and ends. It is better to have casters on the box so it can be easily moved from one part of the room to another. Comb Pocket. Cut of card-boardj one piece ten b^' fifteen inches (back) a half circle, ten inches diameter (bottom) and another piece four by twenty inches (front). Cover the back, and front with red leather. On the front of the back either paint or em- broider some simple design. Treat the front of the pocket in a similar manner. Overhand the three pieces together, and trim the front, top, and bottom with tiny roses made with pink and white leather, which can be procured in almost any shade; finish the sides with tassels. Bedroom Commode. Have a round box made 9 inches high, and large enough to admit the vessel. The cover should be on hinges Cover he top with cloth padded with curled hair. Line the box on the inside with muslin. Cover the outside with cloth. On two sides and the top paint or imbroider a spray of flow- ers. Around the top, up one side, and at the bottom, is a loose puffing of light colored satin with variegated tassels Transom Tidy. Take a piece of green felt the size of the transom, pink it all around the edges; on the side that is to face the street, embroider a vine around the edge; in the center work the name in large letters, the outline of each letter to be made of goldjtinsel and the filling to be of silver tinsel; line with pale 120 HOME DEPARTMENT. blue satin upon wliioh some design is painted in water colors. Blind stitch the two pieces together, leaving the green felt about one-half inch wider all around than the blue satin; finish with a dainty bow of ribbon on each corner of the blue satin. Handkerchief Sachet. " This sachet requires a box six inches square and two inches high. Line the inside with pink satin quilled on the sides; the outside is covered with pink velvet and embroidered; the leaves are outlined in stem stitch with reseda and yellow crewel, then filled in satin stitch with wool of a darker shade; the veins are in stem stitch. A small fiower is outlined in ruby crewel, and filled in satin stitch and point Russe with a darker shade. The outer petals are light blue, the center of darker blue. The top is covered and embroidered to corres- pond with the sides. Finish around the bottom and around the edges of the lid with a full plaiting of pink satin ribbon. Embroidery and Painting Scrap Book. Any old book will answer for this purpose; take out all the eaves, cover the back with blue satin, paint in water colors hin.^es in immitation cross stitch, and in the middle of the upper side a monogram. For leaves paint on all kinds of material, and in all the different methods of painting, also embroider in Kensington, Brier-stitch, Herring-bone, French knot, etc., on various kinds of cloth. This makes a very neat sample case for showing your own handiwork. Door Brick. Take a common brick, cover it with cloth; plait a puff at the HOME DEPAETMENT. 121 bottom of the briok, and auisli with a cord; then place a lay- er of curled hair round the brick and draw the iDUif ud loosely over it, and fasten ar*ou;id the top of the brick, then finish the ed<^e with fringe or la«^e, and over that sew cord. Fasten the cover for the top on three sides, then put in the hair to suit fancy. T;r k the remaining side of material down, and sew on cord. The center of the t )p is ornamented with a tidy of Java canvass, edged with lace or a piece of the same material the brick is covered with, embroidered in colors. La ■'.IP Shade. Take a sheet of colored tissue paper, mark out some de- sign on it, and then with a sharp pair of scissors cut away all the outlines so that when the lamp is lighted the effect pro- duced is that of a pictured scene . Finish around the top and bottom with a row of paper flowers. Sha-ing Cake. This dainty little article is made by taking two pieces of card-board cut nearly square, covered on the outside with crushed paper and lined with any contrasting color, filled with fancy colored papers, which can be pulled out for u^e as they are wanted, then filled again; a handle of plaited paper fastened at the top with mucilage; form rows of fringe at the bottom, flowers on the outside. Decorated Fans. Handsome fans are made by covering Japanese fans all over with paper fringe with bows of ribbon or bunches of flowers placed in the center. The back is covered with plain, stiff paper of the same shade or white, covered with tissue 122 HOME DEPARTMENT. pai^er of the color of the fan, put together with mucilage. SiTxma-RooM Basket. Nothing is more attractive in a room than a basket of flow- ers; the basket itself should be of dark-colored paper, and made without any bottom, simply with a wire ring, the paper being placed in folds; the flowers are then placed in the bas- ket. The handle is made of wire covered with paper; around the handle twine some climbing flowers such as morning glories, flowering-beans, etc. If covered with a glass shade one can scarely distinguish them from wax, Eo^iS^s Jersy Caps. Take n p"ece o^ cloth the s'zr> of the boys' head and about seven inches wide; blindstitch a hem on the rigtit side; gather the top; sew the two ends together making the seam in the back; draw the top together and place a button on it; make or buy a long tassel and fasten it on with the bottom. A brown jersey wirh gold cord and tassel arou:ii the edge forms a pretty combination. Waste Basket. Procure a common scrap basket, line it with silesia. The basket is covered with puffings of pink satin and tabs of nivy blue velvet, edged with narrow antique lace. The tabs are two and one-half inches wide and three lonar, pointed at one end. Some design should be worked on each tab in satin, chain and feather stitch and in point russe. A heavy fancy cord is arranged in loops around the basket and finished with a I'di-Li^ satin buw. HOME DEPARTMENT. 123 Toilet Sjyrr. Make a CT'''^ ^^>e desired siz", fill ifc with ■wo'~>^; covpr the top with crushed paper, make a very full puff around the sides; make a mat three inches larger than the cushion, cover it with crushed paper; sew four rows of paper fringe around the edge, make a paper cord for a heading, fill the space between the cushion and the fringe with paper flowers, also put a bunch of flowers on the top of the cushion. Bed Valanje. Material: Dark green cloth, gilt cord and fringe, small white beads, yellow and brown silk floss. A scroll pattern of the gilt cord, and leaves of brown and yellow floss, the flow- ers of beads, and fringe on the edge makes a lambrequin that it is impossible tj exaggerate the pleasing effect pro- duced; it is sa njci to say it is a marvel of prettiness. L -.FTER SvCHET. Take a piece of silver perforated card-board, fourteen inches loiig by seven inches wide, double it in half, and on the part to form tha ro ,^ work sj.iie sinx]l design in silk floss or split zephyr, or work the word ''Letters" or 'Notes." Quilt a piece of pink ^ar.iu the size of the case, and fasten it to the inside of the case. Around the edges, put a narrow trimming of ostrich feather band, and finish with tiny loops of satin ribbon. Across rli-s top lay satin ribbon, and finish the ends with bows. A perfume sachet placed underneath the quilted lining is a great addition. Pablor "Wood Basket. Material : Basket without ends, twenty large tassels, thir- 124 HOME DEPARTMENT t3^-two small ones, bot.tle f^reen cloth, garnet v^'I/et, spangles and a bottle of gilt and brushes. Gild the basket around the edges, the handles and the entire inside. Fasten a strip of the bottls green cloth across the sides, and over that make a Vandyke of the garnet velvet, and spangle it tliicklj. The tassels can. be made of worsted with a few strands of silk on the outside, and would look well if a few colors were mixed. These baskets can be had at any large basket house, and are called lire-wood baskets. Most of the houses in this country burn wood and this fancy little article will be found very useful as well as ornamental. Bureau Scarf. This scarf is made of felt or canton flannel; across the ends are colored velvets and braids laid in points and straight bands. To brighten the whole, feather and cat stitch the braid and velvet with various colors of floss. Finish the euds with deep antique 1 ice, and work some of the heavy spots in the lace with floss, and on each of the points hang different colored tassels. Or another very pretty way is to put a broad strip of velvet across each end of the scarf and upon this sew a band of satin with a conventional design in kid applique and tinsel couching or floss and gold thread em- broidery. A heavy couching covers the seams. Chair Cushion. Make a case the desired size, stuff wiih feathers or curled hair; cover with a fancy cover ma le after the old log cabin stylp. A thick twisted cord, silk tassels, and a puffing com- pletes the edge of the cushion. This style of work is very old, but never the less it is very effective, and can be worked HOME DEPARTMENT. 125 bj an un practiced hand. French Knot Embeoidery. The French knot is formed by bringing the needle up through the material, winding the silk or thread around the needle two or three times, and putting it back in the same place it came up, being careful not to tangle the thread as it passes through. Folding Screens. Folding screens are very useful as well as ornamental, and can be easily mad'^. First, have a plain frame made at a carpenter shop after 3'our own direction. Those having three panels arc, perhaps, more useful than those having two. They can be made of various materials from muslin to the elaborate embroidered ones so common in fashionable draw ing-rooms. A very effective one may be made by making each i^anel differently; for instance cover one with Turkish toweling, another with coarse muslin nailed tightly down e;ich side, and a strip of garnet plush or velvet turned over the wooden edges, and tacked round to form the binding; for the panel use the unbleached muslin, upon which embroider a design of one or two long stalked ox-eyed daises, with a few leaves and blades of grass, and several rich hued butter- flies. On another, cover with striped bed-ticking, divide it into squares and oblongs by lines of brier stitch or herring- bone ill china blue crewel, leaving the central division larger than the rest. In each of the irregular divisions thus ob- tained, work with crewel in two shades of blue, pointed with stitches of filostlle, geometrical patterns not to minute in 126 HOME DEPARTMENT. detail. If desired this pattern may be worked with applique cut from dark colored linen. It adds very much to finish the top of the screen with gilded balls; these can be pur- chased at almost any toy shop. The screen above mentioned is but a simple one, yet it adds to one's chamber, and one has little idea, unless they have used them, how very conven- ient they are. For home every day use this simple one is pretty. A Convenient Letter Carrier. These are very convenient to carry letters to and from the post office and are made of leather or any other material may be used. Take a large sized envelo^^e, cut out a piece of red leather large enough to make a case for it, and leave a flap like the envelope; embroider someth wg pieLcy on the back of the case, I prefer the name of the owner bps'^, and work a border around the edges. Line with silk^ or merino; put a full ruching of leather around the edges. Use a handsome cord and tassels to correspond with colors u^ed in the case to make the handles. Another pretty way to make the handles is to cover a small piece of rope with leather, shot with silver. Children's Bibs. Children's bibs are are made of Turkish toweling. These are cut out to fit the neck, and the edge is ornamented with a fril of linen lace. Fancy Penwiper. A pretty, small penwiper is made of two two-inch-aud-a half squares of celluloid for covers, with two or three leaves of chamois. On one cover is painted a branch of wild rose HOME DEPARTMENT. 127 blossoms and leaves, with the legend, ''Extracts from the pen of " The name of the recipient to be inserted if used as a gift. The covers and leaves are tied together with a bow of narrow gros-grained ribbon. Chain-stitch Embroidery. The chain is formed by a loop made first upon the upper side of the material, and the needle passed through securing the loop. The needle is then i)assed back near where it was drawn up, a stitch taken toward you, and each time this is done the loop is left around the needle, forming a link in the chain. B \'i RING Slippers. These slippers nre inade of substantial bed-ticking, with either a felt, cloth, cork or rope sole. Bind the edges with a bias piece of the ticking and make a full bow of red oil cali- co for the top. The straps to go over the foot and around the ankle are made of cloth button-hole stitched on the edge. Childs' Carriage Cushion, Materials: Pink and light blue cloth and a heavy cord and tassals. l\Iake a cushion with ticking a foot square; fill it tightly with wool or feathers, then make a case of the pink cloth and in the saam around the edge of the case pull in one edge of the piece to from the puffs, then turn it up and turn in the upper edge and box-plait it and sew it firmly on the top of the case, leaving a space in the center about nine inches square. Cut of the blue cloth a piece for the center and braid it with gilt-edged and canary colored braids, hav- ing the edge of the center (which is star shaped) pinked. 128 HOME DEPARTMENT. Fasten the star to the cushion in each point with a lar^e bead and finish each corner with a tassel. Draw the cord around the cushion firmly and tie in a knot, leaving a loop in the cen- ter to lift it bj.'^ Hair-receiver. The foundation is a small lard pail. The pail is covered with perforated card-board, with the word hair- receiver worked on it. Draw the card- board tightly over the pail first turning in the edges; the top is made of satin, and drawn up with cord and tassel; the handle is covered on both sides with the card-board, and bound or button-hole stitched together atlthe edges; finish on each side of handle with bow of ribbon. Embroidery Rings. This stitch is much used in cotton embroidery; it is first run round and then cut out with a pair of scissors, a small margin being left to turn back whare it should be neatly button-hole stitched. Boy's Marquerite Caps. To make a cap for a boy four years old you will require twenty inches of gray cloth one-half yard in width, and one yard of gray cord and a darker tassel; make same as the jer- sey cap until you come to the top. This is taken up and laid in a tripple box-plait and brought over and fasten to one side; next take the cord and trim the top bringing it over the plait and fasten at the side and then add the tassel. Satin Stitch Embroidery. The satin stitch is used in working the leaves and flowers H0:\1E DEPAPvTMEJST. 129 ill all kinds of ev' .ode];; M ^ stamjD d pjitteni should first be run •■>'T'''. f^.en •■>'^f'v sc^wing m n ^'' -^^^ tl leads iu lono-^ loose stitches leiig-thwise of the leaf, the stitches are sewed in t -oselj side by side in a slanting and contrary direction, fol- o / .^ car^^fuiiy the delininy^lina of the pattern. Book Mark. Make the marker of cardboard and cover one side with silk. Paint flowers and birds in -^oid and other colors on the s k. T a satin ribbon through u hole at one end. Woik the ini- tio. Is on the cardboard side. Wa&t: Pap re B\sket. Take any ordinary scrap basket ^nd run s'-n^^o's o^ wine col- ored cotton flannel through the sj^lits. Around the top, make a valance of garnet piusn cut in Vandykes, and pink these, then stud it with beads. Add to each point a tassel of canary colo ^u wool. Line the basket throughout with silesia, and (•I'r sf-^Tr»s of tlie s;iT>-e fwo ijiclx^s wide; notcli both edges. plait in full box plait and secure firmly around the lop of the basket inside. Herring Bone Stitch Embroidery. Herring bone stitch is made by sewing backwards and all tei'natmg loose loops of bu.luii hole stitch. Baby Basket. The material required for covering one of these baskets is three yards of V^ht blue silk, two yards of dotted Swiss, and twelve yards of fitting or narrow lace for edging the 130 HOME DEPARTMENT. fluted border. The basket should be first lined with the colored material and afterwards with the white muslin. Bath Room Picture Frame. For the foundation use a stiff piece of cardboard. The whole is first neatly covered witli brown glazed paper, and afterward ornamented witli little chips and pieces of wood of various sizes and shapes which cun be co'lected at any car- penter's shop; or they are more tf) be preferred if from the cabinet shop. Glue them on securely. The thin chip should form the border; the heaver pieces the center. When the chip work is finished, the bade m.iv be covered with a piece of cloth. When finished, brush over with a good copal var- nish. In order to enliven it, a few of the chips may be touched with gold and silver Ijaf. Kensington Stit( h Embroidery . The stitch is taken the snme as the outline stitch; they should be evenly laid and dovetaJed one lu a> another; the outline of the design should be ca.efally follower, nwf the interior of the leaf oi* petal filled in accordi:i:>- r<) the shape. The stalks of the flowers should be worked in stem 3at(.h. Dinning Room Crumb Cloth. This is made taking a lar.Lie unbleached sheet r.nd embroid- ering it in apjVique cut from red linen. Or treat it in a sim- ilar fashion, and work puppies and ragged robins in geomet- rical st^uares. BL-K k cotton m ly be used for the veining, and coarse linen fringe sewed around tiie edi»-3. Outline work is the moht simple method of arriving at an effect in HOME DEPARTMENT. 131 this branch of deeoraSon. To vary the result, a dariied-in- background is olteu added. Of this work a few varieties may be described: A design of lar^e passion flowers, out- lined in chocolate brown crewel on linen crash, has a back- ground of old gold threads of crewel darned in wavy lines. The artichoke plant is outlined on linen in shades of orange, the back-ground covered with arrow-head stitches of dull yellow crewel, suggesting the seeds of the plant. Bed Spread and Shams. A bed spread and shams, easily made and highly effective, is cretonne canton flannel, finished around the edges w^ith crocheted lace. Or a stout linen sheet, divided into squares and oblongs by lines of brier stitch or herring bone in china blue crewel, leaving the central division larger than the rest. In each one of these divisions w^ork some design not to min- ute in detail. Darned netting is still used, a sixteenth century bed cover having been recently copied. It has twelve squares, each one with a figure representing a month of the j'ear, outlined in colors. Madras muslin, in all its varieties of faint hues, quaint designs, soft and lovely texture should be advanced as the chief among bed covering. If needle work be added to the ground of Madras muslin, it must be in the shape of outlines, or darned lines of filoselle introduced upon the woven pattern of a plain cream tinted siuff. A Table Scarf. A scarf table cover of pink satin diagonal has for the deco- ration of the border a band of scroll work. This is worked in 13^ EIOME DEPAT^TM- NT darned stitch with brown, yellow and pale red filoselles. Below is a smaller border of deep led plush, with a heavy fringe of piiik. xi sipiiue ..li^ie er may be iiuide <>t' double width catiton tlmnel of a f\^o'i w^iip r* .I.--; the border has a stripe of heavy cretonne about six inches wide set fully six inches from the edqp of the cloth. The ground was light blue covered with sprays of flowers. The cretonne was sim- ply blind stitched on; a fancy stitch would have detracted rather than added ettVc iveness. A triune was made by slashing the edge of the flannel in quarter inch widths two inclje deep. A mantle laibbrequin may be make by using similar bands of cretonne on a foundat.. jj of Java canvas ap- plied by fancy stitches in filosottes o. s. vi ral colore. Kmlw.w ^-'TriCH Embik eery. Railway stitch is made by windiuL'' the tliread ov r the needle a number of times, or as many times as the space to be filled will require. No running out is necessary for this stitch, but a tracing only. v Pocket Pin Cushion. Cut two pieces of card-board any desired shape, then take two pieces of velvet and paint a spray of flowers in each cor- ner; then round the edge lay a fine gold thread, and cat- stitch over it with some bright color, and scatter tiny flowers in the center. J > aw the velvet tightly over the card-board and overhand the edges together, and stick the pins in nicely. Child's Ball. This may be made by making a ball of rags the required HOME DEPARTMENT. 133 sizfi and covering" it with bright pieces of cretonne, or by crocheting a cover of some fancy stitch, using first red wool, then yellow, then using blue t.ll the work is lar^e enough to cover ofif -half of the bal), tlie' make one red row, draw the work over the ball, and wo k the other half to correspond with the first half, decreasing at regular intervals. A pattern of bright f.ow^is worked with wcrsted round the center, adds greatly to the ball's attraction to a child, CiiAiR Cushion. This may be made of odd bits of silk, cut in diamond shape. Silk cord finishes the edge, and a tassel on each l^oint. A button is drawn down through the center and fastened firinl}'. Cmled h.iir is uie most desirable filling for the cushion. The diamond pattern is five inches long and two cUid a li.Jf :iwou b \v. I . DOYL^.YS. Housekeepers v ill fin'"' somethint^f very p'easing in the Ht e of drajDery l)v making- do lays of linen r''"i'- some conventional design in the center, but these are all done in brown tints, sc.iiv'< ly varied by other colors, and in the finest of silk. Still others have Japanese and Chinese pottery designs done in the lightests blues, reds and olive greens. Dress for Flower Pot. Material: Green, red and yellow floss. Black, blue and orange flannels. Cut a piece of card-board the shape of the flower pot; sew it together, and make a full puflf of the black 134 HOME DEPARTMENT. flannel on the outside. Then cut four diamond shaped pieces of the orange flannel, and notch the edges, or l)etter still, have them pinked. In the center of each diamond ap- plique small pieces of the blue flannel feather stitching with the flosses. When all the pieces are fiaished, fasten them on the outside of the cover at the to]^, jJlowing the points just to reach the bottom outside. This design may also be used for covers for toilet bottles. Eyelet Holes E:\ibiioidery. The pattern, be it a leaf or hole, is first run round, then the material, after being slashed with a pair of pointed scis- sors, or pierced with a stiletto, is turned back and sewed neatlj and firmly over and over. MOXOGRVMS. For marking handkerchiefs, make a half moon, horse shoe, or circle, and place the letters ia tha center. Children's Legging?, Are vei-y pretty, made of striped Jersey cloth and buttons sewed on the outside. Hem Stitch Embroidery. A few threads are first drawn out of the material to be hem-stitched, and with the needl3, three, four or more threads are taken up, and the stitch caught in the hem. Baby Comfortable. A very neat comfort may be made for baby, of dark colored blue muslin, with a wide bold desio-n traced all round for H')ME DEPARTME^TT. 135 braiding with coarse white, or if preferred, white wool, use and chain-stitch it. Hollaud u^ed as a border on light blue satin cover, and the Hjlland worked with blue floss or worst- ed, mates a very pretty cover. Teay CoveEv A servicalb cover may 1)e made of fine linen, ard a border of knotted fringe embroidered in the center. The embroid- ery should be of colofcjd washing cottons, blue or red worked in cross-stitch. Oc^TLiNE Stitch Embeoidery. Outline stitch is simply the back stitch, and is generally used in outlining designs upon linen, and is very popular for embroidering the ends of towels for splashers, doyleys, etc. It is usually done in cotto", but may be done in etching silk, which comes for the purpose. Pelerinf. Cast on thir'y-five stitches; knit eight turns straight, then thiry-six turns, increasing onq stitch on one end of each row. Decrease one stitch for 21 rows on the staight side to form the back part of the neck, siill increasing on the other side. Then knit twelve turns quite straight, the center of these twelve turns is the center of the Pelerine, and the other side must be knitted in reverse. Cap Basket. This is useful for Ladies to take along when driving out. A round is formed of silver piper it is lined, and at each side there is a ciimscn silk or satin bag, drawn with a silk cord. 13G HOME DEPARTMENT. If preferred, cardboard covered with Java canvass and worked in cross-stitch can be submitted for the silver jDaper. This can also be used for carrj'ing fancy work and materials- Double Chain Stitch Embroider^-. Double chain stitch is done much the same as the single chain stitch, except that the needle is ]»ut iii furtier lu the left, and twisted a little as it j^asses thro igh. Tissue P\peh Dresses Are a very great success; They can be either all paper or just trimmed in paper. Of course these dresses are only or the ball room. The pretty dresses t.i;it can be made of tissue papers are familiar to every one who looks into a fashion store, and a little neatness in the trimming, a little taste in the se- lection of colors will make a tissue paper dress a manuel of prettiness . Piano Covur. For the materinl of the cover use ol've green velveteen, and for the border have a design of blossoms or deep yello\v sunflowers. Or another design is to have the cover of old gold felt, work ad with gorgeously colored humming-birds and tall grasses- Boot Pin Cjshion. Dmall china boots are soli in the toy shops all ready to re- ceive the cushions that are to make them useful. In this one the boot portion is of old gold satin, and the cushion is in harmony. Gold cords are jDretily arranged about the top and the tinv tassels that finish them seem a wee touch of HOME DEPARTMENT. 137 croquetiy. The cushion should be firmly stuffed, and if the little boot is to be given to a bacheloi- the sjiiaer should not forget to have it full of pins. Umbrella and Cane Holder. ""his receptac'e for canes an 1 umbrel'is is raade of willow and may be purchased ready for the trimmings at any willow- ware establishment, liibbon is run in and out through the open work left between the solid fancy work and is as wide as the space calls for; the ends are tie(i iji large, soft bows diagon- ally across the front of tli3 holder. The ribbon maj be of finy color and variety preferred, sometimes three different shades of ribbon are effestively used; again only two shades are selected, and oftentimev*? only one color is seen, so ones' taste can be exercised in producing a very original combina- tion. Embossed Top for a Lamp Ornament. Fasten a small piece of wire in the end of the top to fasten the top onto t le 1 un- ; then cover the top with silver foil and gild the peg and the ornament is completed. Pape;i Receiver. This receiver is made by coverinj^ two three cornered pieces of card-board with pale blue satin. Upon the front is a half wreath cluster of applique roses which is put on in perfect smoothness. Heavy crimson silk cords are fastened from corner to corner; while the pocket is suppended by crimson satin robbous which, starting from different points, all meet at the center and form many loops. For a room 13S HOME DEPARTMENT. furnislied in pale-blue or crimson this pocket is very becom- ing. In arranging the poctet the colors used for the decora- tion should be in perfect harmony. Table Cover. For a square or oblong table this is a handsome and elab- orate looking cover. The material is cloth of dimensions to hang gracefully deep at all sides of the table. A wide band of velvet is arranged a little ai)ovf> f.,. edges and fast- ened down at its edges with fancy stitches done with con- trasting sil s It is also richly embroidered near the top and bottom with simple stitches, which only require care in pro- ducing a very elaborate and pretty effect. Lace Lamp Shade. In the development of this dainty and beautiful piece of work Spanish lace is used, the color being chiefly rose-red. The lace is mounted on rose colored tarlatan properly shaped, and is in three rows, the upper row being Inished for a heading and having narrow ribbon run through it. The re- sult is very dainty. Any color preferred may be chosen, and often a row of beading for the ribbon is added to the upper ruffle. Fancy "Work Staxd. A positively masculine air may be given to this little table because it is evident that somebody's brother has been robbed of his felt hat and then cajoled into giving up three of his walking sticks. The outer side of the hat is covered with strips of many colored ribbon arranged in rainbow fashion. The inside and brim are lined with pale blue satin. A tripod HOME DEPARTMENT, 139 formed by three canes is caught in the center by an enorm- ous bow of blue satin ribbon deftly tied. This basket will be found especially convenient for cards oi- for one's v'naigrette, fan or the many Ictie tri ies of the boudoir. Phjtcguaph Case. This case is made by cutting three pieces of Bristol card- board the desired shape and covering them with deep crim- son plush. The edges are bound when required with narrow ribbon the same shade, the sewing of the pieces together over this making a less bulky seam than plush. S2:>rays of flowers are embroidered upon each frame. Small bows of ribbon decorate the corners of the center picture. Velvet, satin or brocade may be used, if preferred to plush. Tobogganing Cap. This handsone cap is made of pure silk, with Roman stripes up to live inches; from this point are shown narrow one and two stripes followed by two inch navy and cardinal bars. The top is linished in fall Roman stripes and is pro- vided with a heavy t issel. Tam O'Sh.nter Cap. Make a chain of three stitclies, join, and in each of these stitches make two single crochets and in each of these make two single crochets in the same way, working round and round, but not fastening at the ends of the rows. After the second row one single crochet only is male in each stitch, except when it is needful to widen so as not to make the work "cappy," two crocbets being made for this pur- pose whenever needed. All that is to be considered in the 140 HOME DEPARTMENT. further jH'ogress of the crowi is to have the worv neither cap nor ruffle the least bit, and judgment will have to be exer- cised in introducing the two single crochets in one stitch, as no rule can be to lowed in this matter. Crochet very tif^htly and eveuly and do not widen regularly at certain places, for this will spoil the circular shiuc! needful. Forty rows are necessary to complete the crown. The part for the side and brim is lu ide separately from tl)«- O'.wn. Start with a chain of as many stitches as there are in the last row of the crown and join the ends of the chain; then make a siLgle crochet in each cbai)i. In the second row make as many stitches as in the second row from the last in the crown, skipping a stitch when necessary to obtain the right number; each succeeding row should also contain only rhe sain" number of stitches as the corresponding row in the crown, until twenty rows are made. Wneii correctly made this portion will be perfectly smootli when laid upon the outer part of the crown. The twenty-first row is made without widening or nirrow'ng and seven otli^j* rows are needed for the brim and to complete the cap. In ma ing these last seven rows widen a little on each row, only enou>>h, however, to make a band that will fit the hea 1 of the person that is to wear the cap. When the last row is m.ide finish oiT securely and neatly, then place this portion on the crown with the right sides together; with a piece of the worsted crochet them together by lifting the corresponding stitches in the two parts and making half stitches. The cap is then completed and ready for the pompou, which should be sewed on with strong thread at the center of the crown. HOME DEPAPvTMENT 141 Match Receiver, This receiver has two divisions; the upper division being used for burnt matches, and the lower one for unused matches. The foundation is cari-board covered on the out- side with velvet or plush, and on the inside with Surah put in slightly full. A tin box is placed in each compartn.ent, but should not be visible Fancy stitches done with silk or floss decorate the eds^es of each compartment, a variety being used. The word "Matches'^ is embroidered with tinsel on thn lower compartment. A strap of ribbon joins the two parts at the end, and over each end of each strap is placed a bow of ribbon having long loops and ends, Ribbons extend- ing from the bows on the upper compartment are used to suspend the receiver, being tied in a bow at the point of suspension. The receptacle is exceedingly dainty, and the colors, materials and stitches will depend altogether on in- dividual taste. Work Basket. Somebody's archery box has been riffed for three * arrows which form the stand for this unique looking basket. The arrows are arranged with their heads down and are tied to- gether with ribbons a little above the heads. Between the arrows, just at the end of the feathers, are fastened throe fine brass rods, which are run in and out throuiih the meshes of a net bag, which is make of cord. Ribbons are run through the meshes just below, and tied in bows with long loops and ends at each arrow. The arrows may be gilded or painted any perferre.l color, and the ribbons may be in one or more colors and of any variety. 142 HOME DEPARTMENT, Catch-all Cag. In any apartment this bag will be useful and decorative, and it may be hung in a corner, on the back of a chair or the side of a table. The lower part is card-board rolled cornu- copia fashion and covered with silk, with lapped edges of different lengths, producing a pretty effect. Ail tho edges are bordered with gold braid, and in the top is fastened a deep bag of silk that is gathered at the lower edge before being attached and is drawn in closely near the lop by nar- row fancy edged ribbons run in casings. The top is finished to form ix frill above the casings, and the ribbons are tied in long looped bows. One of the loops thrown over the chair or nail will support the bag in the must artistic manner. Sometimes velvet, plush or fancy silk is used to cover the stiff portion. Decorated Fans. A simple palm-leaf fan of good size can be cirefully painted with gold liquid paint and beautified by a cluster of three ostrich tips fastened to droop gracefully near the handle and a strip of ribbon passing from under the tips along the sides, terminating under the edge . The tips may be some that have done service on a hat or bonnet, and the ribbon may match or contrast with the tips and be of any preferred variety. Such fans are fastened against the wall or artistically placed on the table or mantje. A bunch of paj^er or artificial flowers may be used instead of the feathers, if preferred. Sachet. Three varieties of pretty ribbon are joined to form this HOME DEPARTMENT. 143 beautiful sachet and fancy stitching in colored silk is made along the seams. The shape is three cornered and applied points of ribbon decorate one side, while the bottom is deco- rated with the ribbons gathered to the lower corners and tied together near the left corner. Scraps of fancy ribbons, silks and velvets may be thus utilized and frequently the three will De seen iii one sachet. Of coarse the customary fiilingof cotton well sprinkled with sachet powder is requis- ite, but it should not be too compact. Toilet Cushion. A. piece of biocaded silk showing a large detached pattern is used for i,his cus iion, the sil< being cut off so that only part of the pattern will come in one corner. The cushion is bordered with a thick silk cord which is looped in rosette fashion in the upper corner. Ornamented Scarf. To throw over a towel rack, a table or the back of a large chair; tliis scarf is useful as well as decorative. The fabric is China silk, and the end which hansfs over is decorated with a row of applied velvet dice edi^red with tinsel cord. A cro- cheted ring is fastened to the bottom of each disc and through it is fastened a bunch of silk floss to form a large tassel. A tassel made of floss is also fastened where the disc touches and also at a similar point to the outer discs; the other end, wdiich falls much deeper, is bordered with two bands of vel- vet edged at each side with tinsel cord arranged in single scroll; the lowest band is directly at the edge, and pendants formed of crocheted rings and tioss tassels are tacked to form 144 HOME DEPARTMENT. a fringe all across the edge; the other ba-id is a short dis- tance above and a row of crocheted rings depends from it. Fancy Apron. The material of this apron is scrim. A deep hem is mnde at the bottom, at the sides and across the top,, a wide ribbon being inserted in the hem at the top to draw the apron in and to tie about the waiste; the hems are held with button- hole stitches of yellow floss; threads are drawn above the bottom hem to form three rows of squares, which are fillep in with long stitches of the floss radiating from the center to the edges; these stitches produce the effect of daisies and are soft and beautiful. Narrow ribbon the color of the embroidery silk is run in to show in the openings at the corners of the squares. The stitches may be shaded hues, heliotrope, pink scarlet, pale-blue or green. A row of button-hole stitching is aho made across the apron at the top of the squares. Ex- treme care is needful in drawing the threads to pro- duce the regular effect which is so desirable to the good finish of the work. Paper Pocket. An ordinary wire toaster or broiler is used for the founda- tion of this pocket. The toasrer is painted with gold liquid j)aint, and wide ribbon in two shades arranged to alternate as run in and out through the wires, each strip of ribbon be- ing in one continuous piece all around thus banking the sides; the ends are neatly joined at the back. A ribbon bow is fastened to the top at the sides, and ribbon is also tied in a bow near the top of the longest handle by which the pocket HOME DEPARTMENT. 145 is suspended. The ribbon mny hp in tvo shndes of one color or in two contrasting colors or each row may be of a different shade or color. When contrasting colors are chosen care should be taken to produce a pleasing harmony. 14G COOKING AND BAKER'S DEPA^lT^•ENT. COOKING- AND BAKER'S OEPART» MKNT. Yeast Cake. Good yeast, one pint; rye or wheat flonr to form a thick bat- ter; salt, one teaspoonful; stir in and set to raise; when risen, stir in Indian meal until it will roll out good; when ag'ain risen roll out very tldn; cut them into cakes and dry in the shade or by the stove; if dried in the sun they will fer- ment. Potato Bread. Boil six common sized potatoes; when tborou^^hly cooked mash them fine adding a teasr^oonful of salt and one yeast which has been well dissolved in a cupful of lukewarm water; two quarts of warm water and with sufficient fitjur make a soft dough moulding it thoroughly; let it stand over night in a warm place to rise; in the morning when light mold into small loaves and bake. CoMPKESSED Yeast Bread. Place one Compressed Yeast Cake in a cup of warm water; when dissolved rub quite smooth; make a Si^onge in a large pan of flour with two quarts of warm milk or water, a tea- spoonful of salt and the yeast; stir all together thoroughly making a stiff batter; cover with a thick ch)th and set it in a warm place over night to rise; in the morning make it into a stiff dough by adding more flour and knead it for half an COOKING AND BAKER'S DEPARTMEXT. 147 hour; put it aside lo rise again, when light mold into six loaves, place in pans, cover and let stand a short time for further rising, and bake in a moderarely hot oven Graham Bread No. 1. Two quarts graham flour, a small cup of molasses or sugar, one cup baker's \e.i-ih, a little salt, w inn milk or water enough to make a well beaten thick batter; place this in tins and when light bake in moderately not oven. Graham Biscuits. Take two quarts of graham flour, one qiart cornmea^ one- half Clip of butter; one cup molasses, sour milk to wet it up with saleratus as for biscuits. Bake in the usual waj, Beeakfbst Rolls No. 1 . Two quarts of flour^ one tablesj^oonful of sugar, one table- spoonful of butter, one-half cup yeast, one pint scalded milk or water and set to rise until light, then knead until hard and set to rise, and when wanted make in rolls, place a piece of batter between the folds and bake in a slow oven. Brown Bread. Take a largo cooking bowl, into it put one cup Indian meal, one cup rye meal, also one cup graham meal, and a pinch of salt. Mix all thoroughly while dry. Put a tea- spoonfiil of saleratus into a tin pint measure, take teacup sour milk, pour it onto the soda and stir till foamy; turn into the dry meal; add one cup sweet milk and beat all together. Lastly add one-third cup molasses, beat again and turn into 148 COOKING AND BAKER'S DEPARTMENT. a buttered brown bread tin. The baking pan should have a tight cover. Steam three hours, bake half an hour. Grahoi Bread No. 2. Set a sponge at night with white flour. In the morning take enough to make two loaves, add a cup of molasses, and knead it well, adding only graham fiour. Graham Bread No. 3. Take enough hike warm water and flour to make a thin batter, add one-half teacupful of bakers's yeast, beat well to- gether; when light, mix in graham flour, one cujd of warm milk or water, half a cup of sugar, making a stiff dou^h; moid with a little wheat flower, put it into a pan, and, when light, bake. Breakfast Bolls No. 2. At night take two lbs. of flour, rub in an ounce and a half of lard; make a hole in the flour and add half pint of cold milk, half gill good yeast, 1 J oz. sugar, the yolk of one egg and a little salt, let it stand lill morning; then mix, let stand for an hour or so; then roll out and biki in hot oven. Bun p. To a pint of warm milk add half cnp good yeas*^, four eggs and cup and a half sugar beaten together, one cup butfcer tvell rubbed into some flour dry; mix all together, using enough flour to make a stiff batter, let it rise over night. When quite light, add flour and mold into small buns, place in bake pan; after rising more bake twenty minutes. COOKING AXD BAKER'S DEPARTMENT. 149 Another Kind of Roll. Take bread dougli after beino- raised, spread lumps of butter over the top, and sprinkle flonr over the butter. Knead till the butler is worked in thoroughly, then roll out and cut with a cutter. Have melted buiter at hand and rub over the rolls which are cut, and f-ld one-half over the other half. Let them stand in a warm place till very light, and bake in the usual way. Another Roll. Take two tablespoonfuls of butter, two of sugar, and a pinch of salt well worked together^ make a sponge with warm milk or water, ad 1 one cup yoast and a little flour. When light add more flour and mold for twenty minutes; let rise again. E,oll it out, cut into cake-!, batter the topg, fold them half over, set to rise again and bake in a hot oven. Rusks. To a pint of luke warm milk add half cup yeast and a little salt, ma e a sponge and let it rise; then add one tea- cupful of sugar, two beaten eggs^ a cup of butter, wor!ne tablespoonful of butter, one of sugar and two well beaten eggs; knead well adding flour if necessary; roll out thin, cub into small cakes, place in pans, and when light bake in a hot oven. Baking Powder Biscuits. Sift too-eH er two or three times dry, one quart of flour and' two teaspoonfuls of baking powder; rub in a tablespoonful of butter or lard and a little salt; have your oven hot; with cold sweet milk or water stir all up to astiff batter or soft dough as can be handled; roll out and cut the biscuits and bake imme- diately. 152 COOKING AND BAKER'S DEPARTMENT. Geaham .Rolls. Three cups graham flour, one cup wheat flour, two tea- spoonfuls of baking powd^L- weJl imxed tjgeth-^r dry; lump of butter the size of a walnut, a li:tie salt, two tablepoonfuls of syrup, one beaten e.L>g and cold sweet milk enough to make a soft dough; roll out, cut and bake as once. French Sweet Rusk. One pound light dou_,h, two ounces sugar, two ounces of butter, two yolks of eggs, half cup of milk and flour to make a soft dough. Oatmfal Gems. Soak one cuj) of oatmeal over night with one cup of water; in the morning sift togeilier dry, one cup of flour a)id two teaspoonfuls of baking powder atid a littie salt; mix in the meal, wet with sweet muk lu stiiS'batter, drop into 3'oar gem pans and bake at one 3. Graham Gems. One-half pint of graham flour sifted dry with three tea- spoonfuls ol baking powder, rub in a tablespoonful of butter, add one pint more .crraham, a little salt, one egg^ and half cup sugar; stir all with cool sweet milk to a batter, drop in gem pans and bake in a hot oven. WaFFLES. Two cups milk, two eggh, three cups flour, one teaspoonful cream-tartar, one half teaspoonful ?oda, a little salt, small lump of butter; sift the cream-tartar into the flower with the COOKING AND BAKER'S DEPARTMENT. 153 jsaU; dissolve the soda in hot water; beat tlie eggs well; adil the flour last and it the batter is too stiff pour in more milk. Hot Ceoss Buns. Three cups of sweet milk, one cup yeast, aud flour to thick batter; set this as a sponge over night; in the morning add one cup sugar, one-half cup butter melted, half a nut- meg, a little salt and flour enough to roll out like biscuits, knead well and set to ri-^e ftv3 lioars; roll half an inch thick, cut into round cakes and lay in row^ in a buttered baking pan; when they have stood half an hour make' a cross upon each with a knife and put into the oven at once; bake to a light brown and brush over with the white of an egg beaten up stiff With white sugar. Muffins. Beat well the yolks and whites of four egj^-s separately; to the yolks add three pints of sweet milk, two teaspoonfuls of baking powder, and a little salt; stir in enough flour to make a batter; then add the whites of the eggs, one-half cup of butter; drop into gem ])ans and bake at once. For graham muffins use graham floar instead of white flour. If desired stir in a cup of sugar. Doughnuts No 1. Two egg^, one cup sno-ar, one-third cup of butter, a little salt, one cup sweet milk, teaspoonful of soda, flour enough to I oil out, nutmeg; bake in boiling lard. Another Gingerbread, Two cups of molasses, one-half cup of butter, one cup of 154 ' COOKING AND BAKEE'S DEPAKTMENT. sweet milk, one-half teaspoonful of salt, one teaspoonful of soda dissolved in a little milk and a heaping teaspoonful of ginger; stir to the consistency of dough, knead, roll tliin and bake. Tfa Cakes. One pound of light bread dough, six ounces of sugar, six ounces of butter, two eggs, one-fourth pound of flour to work in one-fourth pound of currants; take about five hours time; mix all the ingredients with the dough in the middle of the day and let it rise till 4; then beat the dough with a spoon; it will be a little to soft to handle and spread it thin on but- tered pans: rise about an hour, bake and split open and but- ter them. Doughnuts No. 2. One-half pound butter, one teaspoonful of soda, three- fourths pound sugar, salt, two eggs, flavor to suit, one-half pint milk, flour to make a dough; roll out one-fourth inch thick, cut into fanciful forms and boil in hot lard; when browned on both sides drain them, lay them on a dish and sprinkle with fine sugar. Breakfast Cake. One teaspoonful sweet milk, one teacupful buttermilk, one teaspoonful salt, one teaspoonful soda, one teaspoonful melted butter and enough meal to enable you to roll it into a a sheet half an inch thick; spread upon a buttered tin or in a shallow pan and b'ake forty minutes; as soon as it begins to brown baste it with melted butter; repeat this live or six COOKING AND BAKER'S DEPARTMENT. 155 times until it is brown and crisj ; cut it up and use for brea1<- fast. GiNGI RIREAD One cup of sugar and molasses, one -half cup of butter, two eggs, one teaspoonful of soda dissolved in one-half cup of water, one-half teaspoonful of salt and one teaspoonful of ginger. Stir into the flour and knead as little as possible; roll in thin sheets and bake in hot oven. Breakfast Rosettes. Three eggs, the yolks beaten very ligh^., add one quart of milk, a piece of butter the size of an egg, cut in little pieces into the milk and eggs, three coffeecups of flour, a little salt, three teaspoonfuls of baking powder, and lastly the whites of the eggs beaten very light and stirred quickly into the mixlura. Bake ^u hot oven. Flannel Cake. One quart of milk, three-fourths cup vea«5^, one tablespoon- ful butter, melted, two eggs, well beaten, flour to make good batter^ little salt. Set the rest of the ingredients as a sponge over night, and in the morning add the melted butter and Morning Cake. One quart * 'clabber" milk,, about four cups sift 3d flour, two teaspoonfuls soda dissolved in boiling water, three table- spoonfuls molasses, salt to taste. Mix the molasses with the milk. Put the flour into a deep bowl, mix the salt through it; make a hole in the middle and pour in the milk, gradual- 156 COOKING AND TAKER'S DEPARTMENT. \j stirring the fioiir down into it with a spoon. The butter should not be to thick. AYhen all tho milk is in, beat until the mixture is free from lumps and very smooth Add the soda- water, stir up fast, and bake at once. One quart of fl- ur, three teaspaonfu's of bakino- powder, a little salt, raix to a batter with milk or water and bake on a well greased griddle. Breakfast Graham Cakes. Two cups brown flour, one cup white flour, three cups sour milk, oue teaspoonlid soda, dis-olve in hot water; one teaspoonful snlt, lump of lard size ot walnut, three eggs beaten very light. Gmddle Cakes of Graham Flour. Equal parts of graham and wheat, or buckwheat flour, to one quart, add three teaspoonfuls baking powder, little salt, wet to a batter with milk or water. French Sweet Rolls. One pound of light dough, two ounces suga". two ounces of butter, yolks of two eggs, one-half cu^) of milk, flour to make a soft dough. Tea Cones. One pound poAvered sugar, one-half pound grated cocoa- nut, whites of five eggs. "Whip the eggs as for icing, adding the sugar as 3'ou go on, until it will stand alone; then beat in the cocoanut. Mould the mixure with your hands into small rolls, and set them far enough apart not to touch one COOKING AND BAKER'S DEPARTMENT. 157 another, upon buttered paper in a baking pan. Bake in moderate oven. Strawberky Short Cake. One quart of flour sifted drj^ with two teaspoonfuls of baking powder, little salt, one tablespoonful white sugar, mix thorough!}^, add three tablespoonfuls of butter, and milk enough to form a soft dough. Roll out in two crusts, lay one on top of the other, buttered slightly between; when baked and partially cooled, separate the crusts, place the bottom crust on a plate, cover it with a layer of ripe straw- berries, sprinkle well with white sugar, lay on the other crust and cover with berries and sugar, eat while warm. Orange Caiie. Two teacups of sugar, half cup butter, three spoonfuls baking powder, three eggs, grated rind and juice of an orange, cream for filling whites of three eggs beaten very light, one cup of sugar, and tlie grated rind and part of the juice of an orange with 3 cups flour. California Cakes. One ef!;^, one and one-quarter cups of butter, one-half cup cold water, one-half cup molasses, one teaspoonful soda, ore and one-half cup flour, half teaspoon cinnamon, half teaspoon allspice. Bake in gem pans. Heat the pan before dropping them. Coffee Cakp. Set sponge without one ounce olyeast, half a pint of luke* 158 COOKING AND BAKER'S DEPARTMENT warm mil'c, and flour sufficient; when raised add two ounces of sugar, two ounces of butter, the grated yellow rind of one lemon, a little salt, two eggs, flavor to suit, roll out and cut round or square; wash with mehed butter, then dust with powdered sugar and cinnamon mixed together; set them in a warm place to rise, and when light, bake them to a nice brown color, Crea-M Cakes. One-half pint boiling water, half cup butter and lard mixed. Place in a kettle and gradually stir in one-half pint sifted flour Boil and stir until smooth. When cool, add three eggs, one at a time. Bake in gem pans. Filling: One-half pint milk, one eg-jr, one-hxlf cup sugar, one tea- spoonful of flour; well cooked, When cool, split the cakes and place the filling within. Cookies. One cup butter, three cups sugar, one cup cream, four eggs, seven cups flour, or just enough to make nice rollable paste; two tablespoonfuls coriander seed (beaten,) one tea- spoonful soda dissolved in boiling water. If sweet milk is used, add two teaspoonfuls cream-tartar. Everlasting Cake. Butter or lard, one-half pound; molasses, one pint; soda, one-half ounce; milk or water, one gill; ground ginger, one teaspoonful; flavor, flour sufficient. Mix the ginger in the flour, rub the butter in also; dissolve the soda in the milk or water; put in the molasses, and use the flour in which the COOKING AND BAKER'S DEPARTMENT. 159 ginger and butter is rubbed ujj, and enough more to make the dough of a proper consistence to roll out; cut the cakes and wet the top with a little molasses and water to remove the flour from the cake; sprinkle the top with pulverized sugar, and bake in an oven sufficiently hot for bread. Butter Cake. Two cups granulated sugar, one-half cup butter; add four well beaten eggs, one cup sweet milk, three cups flour with two teaspoonfuls of yeast powder stirred into it. Beat all together verv light; bake slowly in a buttered tin. Fr )Sting: Beat the yolk and white of one egg together; add powdered sugar to the right consistency. Strawberry Short Cake. Make a crust with one-fourth more shortening than for biscuits, roll out o)ie-third of the crust, lay it in a tin and spread butter over the top; do the same with the other thirds of the crust except not buttering the top of the last <»ne; lay one on top of the other and bake in a quick oven; when baked the parts will separate easily; mix berries with plenty sugar and some cream, place between the layers and send to the table warm. Orange, raspberries, blackberries aad others are made the same way. Tape Cake. One and one-fourth cup sugar, one-half cup butter, beaten together, three well beaten eggs, two-thirds cup of sweet milk, two cups flour, one tea,spoonful cream-tartar, one-half teaspoon ful soda; reserve two cups of this mixture for top 160 COOKING AND BAKER'S DEPARTMENT. and bottom cakes; to the remainder add one teaspocnful each of cinnamon, and cloves, one-half a nutme.q:, two tablespoon- fal molasses, one cup fruit and one-half cup flour; bake in three cakes, place them together the durk one in the center with jelly or frosting between; the top may be frosted if desired. Hill Cake. Three cups sugar, one cup butter, one-half cup sweet milk, white of ten eggs, one-half teaspoonful soda and one tea- spoonful cream-tartar, sifted with the flour, four and one-half cups flour, flavor to suit. Icing, white of three eggs, one pound powdered sugar, flavor; bake in small tins and fill with grated cocoanut, sweeten with powdered sugar. Flour Drops. One pint molasses, one-half pound sugar, one-half pound lard, one and one-half pint water, one ounce soda, two and one-fourth pounds flour, flavor with lemon; place in pans as for drop ca'ar and cream, and place between two crusts, eat warm. The sai>ar and berries make the juice neede 1. L :mon Cake . One pound of suofar, twelve eggs, whites and yolks beaten separately; half pound flour, juice and rind of one lemon, icing flavored with same. Ice the top. Common Cake. One egg, one cup susrar, onr-half cup butter, one cup sweet milk, one teaspoonful of sodi, two teaspoonful.^ cream tartar. Flavor to suit, and use sufficient flour to make proper consistence. Layer Cake No. 2. Two cups sugar, half cup wa'^ei*, yolk 3 of five eggs and whites of three, two teaspoonfuls yeast powder well mixed dry with two cups of flour, mix and bake in sheets; make, an 132 COOKING AKD BAKErJS DEPAflTMENT. i'ing with the whites of two eg-.i^'s nnri colored sugar sancl, flavor to suit and spread between the sheets. Layer Caee No. 3. Li^ht part — One and one-half cup white sugar, oue-half cup butter, oue-half cup sweet milk, one-half teaspoonful soda, one teaspoonful cream-tartar, whites of four eggs, two and one-half cups flour; beat and niix thoroughly. Dark part — Half cup molasses, one-half cup butter, one cup brown sugar, one-half cup sour milk, one teaspoonful soda, one teaspoonful cream -tartar, two or tliree cups flour, yolks of four egg^, ground cinnamon, cloves, allspice and nutmeg of each one teaspoonful; beat and mix as above. Layer Cake No. 4. Two teacups light brown sugnr, two teacups flour, Svo tea- spoonful yeast powder, into this break six good sized eggs and beat well together; turn into louu'. narrow tins and 'bake in a hot oven to light brown; when baked turn out on a table and spread quickly with jelly; roll out and wrap each roll in a clean cloth. Excellent Caee. Three cups sugar, one and one-half cups butter, one cup railk, four and one-half cujos flour, five eggs, small teaspoon^ ful soda, two toaspoonfuls cream tartar. Caramel for flUing; One and one-half cups brown su^ar, one-half cup milk, one cup molasses, one teaspoonful l)urt( r, one tablespoouful flour, two tab'espoonfuls cold water, Boil this mixture five minutes, add half cake grated chocolate, boil until it is the COOKING AND BAKER'S DEPARTMENT. 1G3 consistency of rich custard. Add a pinch of soda, siir well, and remove from fire. When cold, flavor to suit and spread between the layers of cake, wh ^-U sho li I be bniced a.s for jelly cake. The above quantity will make two large cakes. Layer Jelly Cakf. Five eggs, one cup su,i>-ar, lemon flavor, one teaspoonful saleratu?, two cups sour milk and sufficient flour for cake; beat the eggs, sugar and Have r toi^e'her; dissolve the salera- tusiu tiie milk and mix; tiien stir in the flour to make onl}' a thin batter and b.ake in a quic'c oven; three or four of these thin cakes with jelly between, forms one cake; s])read jelly on while the cake is warm. Orange Layer Cake. Half cup butter and two cups sugar stirred to a cream, one cup sweet milk, three eggs well beaten, three cups flour, two teaspoonfuls yeast powder; bake in sheets. Frosting, white of two eggs, make a frosting as for other cakes; save enough to frost the top of the cake and add to the rest the juice and grated rind of a ic.rge orange and spread between the layers. Wedding Cake. One pound powdered sugar, one pound butter, one pound flour, twelve eggs, one pound currants, one pound chopped raisins, one-half pound citron cut: in slips, one tablespoon ful cinnamon, jtwo teaspoonfuls nutmeg, one teaspoonful cloves, one small glass brandy. Cream the bu!;ter and sugar, add the beat:en yolks of the ep-gs, and stir well together before putting in half of the flour. The spice should come next, then the whipped whites stirred in alternately with the rest 16* COOKINa AND BAKER'S DEPARTMENT. of the flour, lastly the brandy. Bake at least two hours in deep tins lined with well buttered paper. The icing- sJiould be put on thickly. Tiie abjve ij lantity is for two large cakes. Jelly Rolls. Brown suo^ar, one and one- half cups, three eggs, one cup sweet milk, two cups flour, cream tartar and soda of each one teaspoonful, one teaspoonfiil lemon essence; beat the eggs and sugar together, mix the cream tartar and soda with milk stirring in the flour also; now mix in the flour; ba''s, well beaten, two tea- spooufuls civati) tar^-ii", one teaspoonfuls soda, dissolved in hot water, flour surficient to enable you to roll out the dough, little salt, cloves and cinnamon to taste. Bake quickly. Nut Cake. One and one-fourth cup sugar, half cup butter, one cup sweet milk, two cups fluui- mixed dry with two teaspoonful of yeast power, whiles of three eggs beaten thoroughly, bake in sheets. Filling: AVhites of three eggs beaten stiff, one- hall cup white sugar, one cup chopped nut meats, flavor to suit taste. Peel and Citron Cake. Six eggs beaten light, two cups of sugar, three-quarfers cup of butter, two and one- h.-. If cups flour or enough to make pound cake dough, one-quarter pound citron cut in thin shreds, juice of nn orange and one-half pound grated peel, cream, bu'ter and sugar: add the yolks, the whites and flour by turns, the orange, and lastly, the citron, dredged with flour. Beat all up hard, and bake in two loaves. "White Cake. The whites of seven eggi^, two cups of sugar, one-half cup of butter, three-fourths cup sweet milk, three cups flour, and 168 COOKING AND BAKER'S DEPARTMENT. two teaspoonfuls baking powder. Flavor to suit taste. Soda Cake, One-half pound flour, two drabms soda, six ounces butter, two drabms tartaric acid, two ounces white sugar, four ounces currants, two eggs, half teacLip warm milk. COCOANUT M.\CAR00NS. One-fourth pound sweet almonds bleached and dried, white of four eggs, one pound pulverized sugar, one pound cocoanut, grated, two pounds flour, Aolksoffour eggs; roll the almonds, sugar and whites of eggs together, mix in the grated cocounut then the yellow of the ef^g^, then the flour, drop the size of walnuts in greased and floured pans. Fruit Cake. One and one-half poundsof butter, one and one-ha'f pounds sugar one dozen eggs, well beaten, four pounds raisins, five pounds English cocoanut nicely washed, two pounds cit- rons cut tine, two pound sifted flour, nutmeg, mace, . cinna- pion, cloves, ginger, allspice, and oil of lemon. Smll Sugar Drops. Two pounds butter, two pounds sugar, foui pounds flour, four eggs, four teaspoonfuls baking powder; make a stiff dough, roll in strips an inch thick, cub them ihe size of a pepper box cover, roll them in sugar and bake in a cool oven. Cinnamon Wafers. One-quarter pound sugar, three ounces flour, iwo ounces cinnamon; put the flour, sugar and cinnamon in a dish, mix ' COOKING AND BAKER'S DEPARTMENT. 169 in 'he wliites of seven eggs these arc made the same as almond ^aici;;. Nut and Fruit Cake. Two Clips sugar, four cups fljur, one cup batter, seven eggs, whites and yolks separated, one cuj) cold water, one cup of hickory nufc kernels, one-half pound raisins chopped and dredged with flour, one teaspoonful soda dissolved in hot Avater; two teaspooiifuls cream tartar bifted in the flour, one teaspoonful mixed nutmeg and cinnamon. Rub the butter and sugar together to a smooth cream, jDut in tlie yolks, then the water, spice and sotla. next the whites and flour. The fruit and nuts stirred together and dredged, should go in lust. Mix thoroughly and bake in two large cakes. Layer Fruit Cake. T.vo cup^^ of sugar and a half cup butter beat to a cream, half cup sweet milk, mix three cups of flour with tliree tea- S230onfuls of yeast powder, beat the whites of seven eggs to a froth, stir all iogether and flavor to suit taste; bake in sheets. Fi]li)ig: Whites of seven eggs beaten with sugar as for frosting, save out enough for to of cake, add one tea- eii[) raisins chopped line, flavor to suit, spread between sheets. Gold Cake. Yolks of eleven eq-gs, five cups flour, three cups white sugar, one cup butter, one and one-half cups cream or sweet milk, one-half teaspoon soda, one teaspoon cream tartar. Bake 170 COOKING AND BAKER'S DEPARTMENT. in deep pan. Beat the ecf^fs with the sugai-, having the butter melted by the fire, then stir it in; put the soda and cream tartar into the milk stirring up and mixing all together, then sift and stir in the liour. Yolk Cak^. Tol'sS of twelve eggs beaten, and two cups sugar, one of m Ik and one ot* buitei; mix four cups of flour with two tea- spoonfuls of baking powder. Flavor to sait taste. Snow Cake. Two cups powdered sugar, one heaping cup flour, ten eggs, the whites only, whipped stiff; beat in the sugar, juice of one lemon and half the grated peel, and a little salt, and finally the flour Stir in very lightly and quickly and bake at once in two loaves, or in square pans. Marble Cakes, Stir to a cream one pound of white sugar and half pound of butter, beat the whites of ten eggs stiff and add to the sugar and butter, three cups of flour and one teaspoonful of yeast powder, mix all together, then take oue teacupful of the batter and stir into it one teaspoonful of fruit coloring. Fill a pan three inches deep, first with the white batter and then with the colored; alternate in taib way until the batter is all in. Dark Cake. One and one-half cups molasses, one teaspoonful soda, two cups sour milk, two eggs, butter or lard the sixe of a walnut; COOKING AND BAKER'S DEPARTMENT. 171 mix all by beating a few miautes with a spoon; bake immedi- ately in hot oven. Yellow Cake. The yolks of ten ep^gs, two cups sugar, one-half cup butter, three-fourths cup sweet milk, one and one-half cups flour, and two teaspoonfuls baking powder. Flavor to suit taste. Light Cake. Whites of eleven eggs, five cups flour, one cup each of but- ter and white sugar, one and one-fourth cups sweet milk or cream, one teaspoonful cream tartar, one-half teaspoonful soda, beat and mix as for ordinary cake, bake in deep cake cake pan. Quick Sponge Cake. One cup flour with one teaspoonful baking powder, one cup sugar, three eggs and a little sweet milk, flavor with ex- tract of lemon; stir briskly and bake at once, English Current Cake. Rub a cup of butter and a cup of sugar to a cream, beat and add five eggs, mix together dry two cups flour and two teaspoonfuls of baking powder, and add to the same one cup- ful of well washed, dried and dredged currants and flavor to suit the taste. Seedless Raisin Cake, Take one and one-fourth pounds of light dough, one tea- cupful of sugar, one of butter, three eggs, one teaspoonful 172 C COKING AND BAKER'S DEPARTMENT. of soda, one pound of seedless raisins and cinnamon or cloves to taste; let it rise and bake one hour. Pound Cake. One pound of flour, one pound butter, one pound sugar, eight eggs, flavor with lemon; mi:-: all by beating a few min- utes, then bake. Sponge Cake "With Milk. One and one-half cups brown sugar, three egqs, one cup sweet milk, four cups flour, one teaspoonful each of cream tartar and soda and one teaspoonful lemon flavor; beat brisk- ly and bake at once. Common Almond Macaroons. Three-quarters of a pound pulverized sugar, sis ounces flour, whites of six eggs and a libtle extract of lemon; mix flour and sugar together, then the whites of eggs, drop them on paper and bake. Sponge Lady Finger. Take fifteen eggs, one and on^-quarter pounds powdered sugar, one pojind and a ha'f of flour, two ounces ammonia; beat the sugar and eggs light, then put the amtnonia in and beat again until it gets stiff, work in the flour lightly, drop them out on paper, sieve sugar over them and bake in hot oven. Grind Cake. Two and one-half joounds flour, one and one-half white pulverized sugar, three- fourths pound butter, five eggs well COOKING AND BAKER'S DEPARTMENT. 173 beaten, two teaspoon^ils baking powder, one pint water or milk is best if you have it Seed Cake. One-half pound sugar, one-quarter pound butter, creamed with sugar, five eggs beaten very light, enough flour for soft dough; one ounce caraway seids, mixed with dry flour, mix well, roll into thin paste, cut into small c dees, brush each over with the white of an egg, sift pulverized sugar upon it, and bake in a quick oven about ten minutes. Do not take them from pans until nearly cold, as they are apt to break while hot LiLLiE Fingers. Two and one-fourth pounds sugar, one pound of butter, one-half pint milk; 6 eggs, flour enough to make an easy dough to roll out; cut them, place the:n on boirds closely, wash tliem with beaten eggs and milk, seive pulverized sugar over them lightly, bake in cool oven immediately after they are sugared, flavor the dough with mace. Jelly Mixture. Fifteen eggs, one and one quarter pounds sugar, one quarter pound butter, one-half oz. baking powder one and one-quarter piunds fl -ur, drop on jell} pans, spread jelly be- tween each layer. Bake in hot oven Fried Nuts. One pound of butter, one and one-quarter pound puVer- ized sugar, eleven eggs, mace and and nutmeg to taste, flour to roll out stiff. This is for a large quantiiy of nuts. Ro 1 174 COOKING AND BAKER'S DEPARTMENT. out in thin sheets, cut into shape small cutter, and fry in plenty of boiling lard. These should be a tine yellow. If the lard becomes too hot so that the nuts brown before they puff out to their full dimensions, take the kettle from the fire a few minutes. Spice Cup Cake. One cup brown sugar, one of butter, one of molasses, one of milk, one teaspoonful each of nutmeg, cinnamon, cloves, macp, allspice and ginger, four eggs, four cups flour and two teaspoonfuls of yeast powder. Fern Cake. Work two cups of sugar and half a cup of butter to a cream, half a cup of milk, one and a half cups of flour in which is mixed dry, half a cup of cornstarch and two tea- spoonfuls of yeast powder, then add the whites of five eggs beaten to a stiff froth; flavor with vanilla. Gilt Cake. The yolks of seven eggs well beaten, one cup sugar, half cup butter, half a cup of milk, one and a half cups of flour in which is well mixed, dr^ , half a cup of cornstarch and two teaspoonfuls of baking powder, then add the whites of seven eggs beaten to a stiff' froth; flavor to suit taste. Lemon Snaps. One pound of pulverized sugar, four eggs whipped very light and long, juice of three lemons and peel of one, one heaping cup flour, one-half teaspoonful nutmeg. Butter your hands lightly, take up small lumps of the mixture make COOKING AND BAKER'S DEPARTMENT. 175 into balls about as lar:^e as a waladt aai lay upon a sheet of buttered paper more than two inches apart. Bake in hot oven. NUGGFT CaIIE. Two cups of sugar, one small cup of butter, beat to a cream, three eggs well beaten, one-half cup milk, three cups flour, one-half cup water, two teaspoonfuls of baking pow- der, and one of flavor; mix all together quickly and bake at once. YocK Cake. Talf e one pound of flour, one quarter ounce bicarbonate of ?oda, six ounces butter, six ounces su2far, six ounces currants, four eggs, one-half pint mi!k, bake for one hour and a half. FuFFY Cake. Oiip and a half cups of sugar, one-half cup thick cream, a little snlt, four well beaten eggs, two cups of flour, one and one-half teaspoonfuls of baking powder, bake in quick oven. Peek-a-boo Cake. One quart molasses, one-fourth pound lard, one ounce soda, little almond, gin»3r, and one gill water, flour enough to make a tight dough to roll. Scollop Cake. One quarter pound butter, one-half j^ound white sugar, two eg^H, one gill milk, one teaspoonful soda, put in the milk one and one quarter pounds flour, one-half ounce 176 COOKING AND BAKER'S DEPARTMENT. cream tartar, put in the flour, flavor cinnamon and lemon oil, rub your butter and su^^ar to-j^ether, then add your e^gs and mix well, add your milk and soda, and then mix in your flour, roll them out thin and cut them out with scolloped cutter, then bake in hot oven. Currant Jam Cake. Rub one-half pound butter, one-half pound suG^ar, "^-i^ eggs, together, one-half pint millc, one teaspoonful baking powder, flavor lemon extract, three fourths pound fio'ir, l;iy out round, with currant jam, after icing Liie top and orna- ment with fancy jelly, Laurent Cake. Eight eggs beaten separately, one-half pound each of butter and sugar, a tnml>ler of milk, the juice and rind of a lemon, a small teaspoont il of cipam tartar, one-half tea- spoonful of bicarbonate of soda, and flour enough to stiffen. Bake well. Sxow Mountain Cake. One pouna of flour, one pound of sugar, one-half pound of butter, whites of six eggs, one teaspoonful cream tartar, one-half teaspoonful soda. Sugar and butter with soda are rubbed light as for pounl cak \ whites of eggs must be beaten up stiff and slo vly mix«d in, cream tartar mixed wilh the flour is then sifted in. Filling: One pound and a half sugar, whites of four eggs, one and a half grated cocoanuts. This will make twenty sheets divided into so many greased jelly pans, spread out evenly, and bake at once in hot oven. COOKING AND BAKER'S DEPARTMENT. 177 This will m'.\]\f, four cakes of five lavprs each; between each of the layers the folio .vin.iif fiMing must be so divided that it will allow and even sliare for each; the whites of eg-2;s must be beaten stiff; t le cocoanut wi'h the milk of one, and lemon, and sugar, must be mixed tog^ether. Sift sugar over them. G:\GER Snaps. One pound and a half of tlKir, one-half pound brown sugar, one-half noniKl lard, one-li ilf pint molasses, one-half cup water, one quarter ounce of soda, one teaspoonful gin- ger, little salt. Rub sugar, lard, salt, molasses and ginger together, then mix the djur and soda in the water, with it; roll out with rollitii^ pin, and out with plain round cutter. Set on ungreased pans one inch apart, and bake in moderte oven. Illinois Cake. Four cups of flour mixed dry with two heaf ing teaspoon- fuls of yeast powder, two cups of white sugar, one cup of butter, one-half cup of sweet cream, the whites of eight eggs beaten to a stiff froth, added to the cream, flavor with ex- tract of orange, work the butter and safjfar well together, then stir in the cream, then alteina:e the fl )ur and e/gs until all the ingredients are in, and last of all the extract. Put into deep buttered pans and bake in a moderate oven. Dainty Cake. Three cups sifted flour, one and a half cups of sugar, whites of six eggs, one teacup of swoet milk, two tablespoon- fuls of butter, two heaping teaspoonfuls yeast powder, and 178 COOKING AND BAKER'S DEPARTMENT. flavor to suit taste. Beat the batter and sugar to a cream, add to it the milk and eg'5^3 well beaten, then add the ex- tract. Mix with this very slowly three caps of flaur, in which the baking powder has been well mixed. Bake in a hot oven. irOL^FTlVl CaKF. One cup butter, little saU, two " '-^""^ '^^ ^our. Rub thoroughtly together with the jiands and wet up with cold water, beat well, and beat in fl Mir to mike quite l)rit;le and hard, then pinch off pieces and roll each cake by itself, if you wish them to resemble ba-ers' cracker cakes. CocoANUT Steeples. Take equal Avpioh'c of o-vated white part of cocoanut and powdered white sugar, add tlie white of eggs beaten sttff, six to a pound of cocoanut and sugar, should be eggs enough to wet the whole to stiff mixture, drop parcels the shape of small steeples separately upon buttered paper laid upon tins* and bake in a moderately heated oven. Columbia (/a: e. Take three ^eno- pfuls brown sugar, one of butter, one of milk, four eggs, one teapoonful each extract of mace and cinnamon, one teaspoonful of grou id allspice, one ^ n'« of seedless raisins, thiee cups of flour and two teaspoonfuls of baking pew >ci. Rex Cakf. One-half pound butter, one-half pound sugar, two-thirds COOKING AND BAKER'S DEPARTMENT. 179 teacup milk; three teaspoonfuls baking powder mixed in the milk; mix the butter and sugar together, add your eggs and milk and one-fourth pound flour, roll out and cut with a round cutter, bake on • tod^i pans in uot ovea, when done ice with cbocoULe icing. C:n vmox Cak^. One cup of sweet milk, two of su^ar, otip of butter, three well beaten egg^, three teaspoonfuls of baking powder, worked into flonr enough to make a stiff • I nu oil, roll out thin and sift ground cinnamon on the sheet and roll up into a roll, cut off slices from the roll and place on tins; before baking, sprinkle, rather thickly, dry white sugar, on the tops of the slices Orville Cake. Two cups of sugar, one-half cup of butter, one cup sweet cream, white of seven eggs beaten stiff, one teaspoonful good extract of lemon, two cups of flour, mixed well with one heaping teaspoonful of baking powder, mix all together and bak;). Walnut Cake, Two nup'j of sugar, one cup of butter, stir to a cream; whites of six eggs beaten phice them one inch apart on ungreased, lightly floured pans, and bake in hot oven. Wlien done the tubes are withdrawn, and they are filled with the following filling from a bag or bag ma- chine. Beat the seven white of egj;s very stiff and then lightly add the sugar. Fill each roll and place on a papered pan. When all are done, return to the oven until the ends begin to work out from the rolls, take them out and sift sugar over them. Rice Cake. One pound flour, one one-half pound sugar, one-half pound butter, one eighth pound rice flour, two egjfs, two teip.)onfuls baking powder, one teaspoonful rose water. R lb su i^ir, butter, eggs, baking powder and rose water light, then mix in the flour and r ce flour, and ma'^e a dough, this is to b3 rolled oib, cut with plain cutter, ani th3 calces placed on grea.sed pans. Press a piece of citron in the cen- ter of each and bake in moderatt-ly hot oven. FiLLMON Fruit Cake. Stir to a cream one pound each of brown sugar and butter, 182 COOKING AND BAKER'S DEPARTMENT, and the whites and j'olks of ten eggs beaten to a froth separ- ately, two wine glasses of brandy; mix or sift thoroughly, one pound of flour with two teaspoonfuls of baking powder, and when ready for baking add one pound chopped raisins, two of currants, one of citron, one-fourth of a pound of almonds blanched, flavor to slul taste, Sc )TCH Pound Cake. One pouT»d of sugar and three quarters of a pound of butter well beaten, i>e--)t separately to a stiff froth the whites and the yolks of eight eggs; one pound of flour with a heap- ing teaspoon lul of yeast powder well mixed dry, and Hcvor with excraut of Ijmuj . Citron Cup Cake. Stir three cups of sugar and one cnp of butter to a cream three and one -half cups of flour well mixed dry, with two teaspoonfuls of yeast powder; one cup of milk, four eggs, yolks and whites beaten separately; one-half pound citron finely cut, sliced and floured; mix all together and bake. L:.N>TIIY FiNGEEr, Bat six whitp of eggs to a froth onlv, then enough finely sifted pulverized sugar to make a dough that will admit of rolling out wiili rolling i^in, add one pound of blanched and half dried almonds aud mix them well through. Then divide this into three partp, an 1 dj^e one red with cochineal, tak 3 this for a centre piece and place on each side of tjjis the white i^ieces. Work this out long enough to be about one inch in thickness, and three inches widi, then with a sharp COOKING AND BAKER'S DEPARTMENT. 183 knife cut slices off it one-fourth of an inch thick. Place them on well greased and thickly floured pans one-half inch apart. Bake in moderate oven. LovB Cake. Sift through one pound of flour two heaping teasj)oonfuls of baking powder, whip to cream half-pound ot butter, then stir into the butter one pound of sugar, the yolks of six eg,:;s^ and about half of the flour, then add one cup of sweet milk and the remainder of the flour, lastly, the white of five eggs beaten to a SI ifi" froth, and flavor with extract of vanilla. Bake in moderate oven. Tam O'Shanter. Wliitcs of four eggs well beaten, one and one quarter pounas pulverized sugar, two bars meL'ed chocolate, lay them out in a bag with tube in it on floured pans the shape of a Tam O'Shanter; let them stand for one hour and then bake in quick heat^ when cool take off your pans. Kentucky Cake. Two cups of sugar, two-thirds cup of butter, two and one- half cups of flour, half cup of water, whites of ten eggs, three teaspoonfuls baking powder, and flavor to suit taste. Almond Pudding. Pour boiling water on to three-fourths of a pound of sweet almonds; let it remain until the siie, gne-half ounce of gelatine soaked in coj.l water, one-half cup of sweet fruit jelly, slightly warmed, two tablespoonfuls of white sifted sugar two teaspoon fuls of good extract of vanilla. Soak the figs in warm water uuuil quite soft, split th )m, dip each piece in jelly and line a buttered mould with them. Heat the milk and stir into the well beaten yolks and sugar, return it to the saucepan and stir imni it thickens. Melt the soaked gelatine by adding a teaspoonful of boiling water, when it is quite melted add it to the milk, and when well mixed, set by to cool. As soon as it begins to congeal, whisk it thor- oughly with an egvpnd a n\i't- bi-owr, spread a little butter on i% dip sweet cream ovei it, set it in the oven until well beat'jii. Mock Cream Toast. "Mp't *'^ onr q "M- of innraiur'^ milk about two ounces of butter, a large teaspoiniul ol flour: freed from lumps, and the A oiks of tinve eggs, beaten light. Beat these ingre- dients together for sevejal mini tes, strain the cream through afluehiir seivn, mid when w.iurja beat it constantly with a brisk movement. Coco/, NUT Pie. Three- ''onrths nf n ] ound of r'o ormMh r^rated, onehfdf pound pulverized sugar, one quirt of miik, six eggs bea'eu to a froth, one tea«:2)oonful of nutmeg or cinnamon, twi) tea- spoonfuls of vanilla or rose water. Boil the milk, talng and squeeze the juice into one heaping cup of brown sugar, and add two table- spoonfuls of flour, the yolks of four e^j^=i, butter the size of an egg, stir all together and add three cups of boiling milk, 188 COOKING AND BAKER'S DEPARTMENT. and set away to cool, make crust as for custard pie, beat the white of the efygs to a froth, and add to t'le mixture, when cool, pour this into your pies, bake the same as custard, sprinkle with cinnamon. This makes three pies. Apple Dumplings, To one quart of flour, use one-half cup of lard or butter, scant measure, two teaspoonfuls of ba! ing powder and a little silt. Mix the same as for biseuits. llo 1 out and jjut an apple in each piece, lay in a floured steamer and set on a pot of boiling water. Cover the steamer with a cloth and lid, and steam from three quarters of an hour to an hour. Forty-five minutes is long enough if the apples are good cooking apples. One Egg Pie. One large cup of millc, yolk of one egg, two tab'esp-onfuls each of sugar and flour, and a litfle sail. Cook by setting the dish in a sauce-pan of boiling water, stir until scalded, re- move and let it cool, flavor with lemon, have your crust ready baked, pour in the mixture, and frost with the white of the egg, and one tablespoonf ul of white sugar. Set in a hot oven and brown slightly. Poor Cake. On^ pound of flour, one-half pound of sugar, one quarter pound of butter, two eggs, two teaspoonfuls of yeast powder,, little lemon extract. Hub butter into flour well; then add the sugar, e<;g>i, and baking powdei, with the lemon, and make up into a dough. 1 hice on lightly greased ^jans and COOKING AND BAKER'S DEPAUTMENT. 189 bake in moderate oven. When done, brush over with a thick syrup of Avhite sugar. Quick Waffles. Beat four eggs, mix well one quart of flour with three teaspoonfula of baking powder dry, rub half cup of butter into the 11 >ur, and then add the eggs, use milk enough to make a b.i;ter, wLich will pour into the hot waffle irons, fill- ing tuem ivo-thirds full. Carolina Cakf. One cnyt cf su^.ir, one e^rg, four cups of butter, one-third cup sweet milk, one cup flour, mixed dry with one teaspoon- ful baking powder, and flavor to suit taste. Pie Cake. One cup of butter, two of sugar, beaten to a cream; four eggs \\ell beaten, one teaspoouful baking powder mixed dry with three cups of ilour, half a cup of milk, one-half cup split peas, one teaspoonful of extract of almond. Good Cookies. Two quarts of flour, three cups of sugar, one of butter, one cup of sweet cream, three eggs, one heaping teaspoon- ful of bids'] iig powder, flavor with extra<;t of orange or lemon to taste. Turn into granulated sugar before putting into the pans. Chocolate Strips. One pound of sugar, one quarter pound butter, six eggSj half cup sweet miik, flavor, extracts, mace, teaspoonful of 190 COOKING AND BAKERS DEPAETMENT. ammonia. Mix well and add two and a half pounds of flour. Lay out into strips two inches long and dip in hot chocolate sugar. Bake in moderate heat, and when done dip them in chocolate. Poverty Cookies. One cup brown sugar, one-half cup butter, one egg, two tablespoonfuls of sweet milk, and two tablespoonfuls of currants, and two teaspoonfuls of yeast jDOwder. Add suf- ficient flour to roll thin. Bake in quick oven. Tea Biscuit. Beat very li^ljt one e^<^, pour it over a pint of flour, add a glass of milk, and chop in one tablespoonful of lard and but- ter mixed. Work thoroughly together, break up pieces the size of marbles, which must be rolled as thin as your nail. Sprinkle with dry flour as you roil th-m out to make them crisp, stick with a fork and bake. Johnny Cakf. One teacup of sweet milk, one teacup of buttermilk, one teaspoonful of salt, one table -ipoonful of melted butter, one teaspoonful yeast powder. Eaough meal to roll into a sheet vbout half an inch ihic-. Bread Pudding. One quart of milk, three eggs, the whites of three more for frosting, two cups very fine white dry bread crumbs, one tablespoonful nieltetl but rer, one teacupful sugar, juice and half the grated peel of one lemon. Beat eggs, sugar and COOKIXG AXD BAKER'S DEPARTMENT. 191 butter together. S.vdk the crumbs in the milk and mix all well, beating- v<^ry hard and rapidly. Season and bake in greased baking dishes. When almost done, cover with a frosting made of the -three whites of eggs and a little pow- dered bugar. Eat coid. Hot Drops. Tv o tidilrspoonfuls each of lard, snp-nr and mi'k, two eggs well beaten, one teaspoonfnl of yeast powder and flour enough lo )oll out; fry in hot hird. Tea C.\ke, Spongy. One and one-half cupfuls of white sugar, one-half cup of butter, one-half cup sweet milk, two and a half cupfuls of flour, white of four eggs, two teaspooufuls of baking powder, flavor with loniun. Nice Sponge Cake. Three cupfuls of sugar, three cupfuls fl -ur, sis eggs, one cupful co'd water, a little salt, and a heaping teaspoonfnl baking powder, sift ed in the flour. Beat the eggs (not separating the whites from the yolxs) add the sugar, mixing i^. well witli the eggs, add ha'f the water, then the sifted flour, the rest of the water, and flavor to suit taste. English Plumd Pudding. One-half pound of beef suet chopped fine, one pound of raisins seeded, one ])i)un^nough to make a gallon. Return to the fire and let it boil slowly for an hour, then add five or si.^ crackers broken in pieces, and let it cook half an hour longer. Roast Pig's Head. The head must first be boiled until sufficiently tender to al- low the bones to be taken out. After removing these, shape the head neatly and skewer it together firmlj', then mix some powdered sa^e leaves with pepper and salt, and sprinkle the mixture over it. Then hang it on a splint and roast it before a fire, basting it well while roasting. Serve at once on a hot dish, pouri. g over it a good gravy. Chicken Pie. Take two young chickens, cut in small pieces, season with pepper and salt, uud small pieces of salt pork; put in a sauce pan with water to cover it; boil for half and hour, add flour and butter to thicken the gravy; have ready a large dish, served with paste, put all in a dish covered with a good rich paste. Bake half an hour. PoiN.)ED Beef. Boil a shin of twenty pounds of meat until it falls readily from the bone; pick it to joieces, mash gristle and all very 204 COOKING AND BAKER'S DEPARTMENT. fine, pick out all the hard bits. Set the liquor away; when cool skim off all the fat, boil the liquor down to a pint. Then return the meat to it while hot, add pe^^per and salt and any spice you choose. L^^t it boil for a few minutes stirring all the while Put into a crock to cool. Use cold and cut in thin slices for tea or warm it for breakfast. Boiled Hams. vSoak over night. Put int-o a pot a rl b >i] gently for five or six hours, take it off the fire and let it remain in the water until cold. Peel off the fckiu and sprinkle with bread or cracker crumbs and brown in the oven; slice thin for the table. COLORING DEPARTMENT. 205 COr^ORING- DEPARTMENT. COTTON GOODS. Greef. The goods should first be dipj^ed into home made blue; after remaining until the right darkness is obtained, take out, dry and rinse a little. Make a dye with fustic, three pounds logwood, three ounces to each pound g'ods, by boil- ing dye oue hour; when cooled so as to bear the hand, put in the goods, stir quickly for a few minutes, and let it str.nd for one hour; takeout and drain them; dissolve and add to the dye for each pound of cotton, blue vitrol one-half ouDcp, and di)) anorhef hour. VVring out and let dry in the shade. By diminishing or adding the fustic and logwood any shade may be obtained. Sky Blue. For five pounds of goods, seven ounces of blue vitriol; boil few minutes, then dip goods three hours, then pass' through strong lime water. Black, For five pounds of goods, sumac, wood and bark together, five pounds; boil three-fourths of an hour and let the goods steep nine houiv; then di|) in lime water three-fourths of an hour, then let the goods drain one and one-half Jiours; add 206 COLORING DEPARTMENT. to til 9 pumac, twelve ounces of copperas, and dip another hour; then run through the lime water for twenty minutes; then make a new dye with three pounds of logwood, byg boiling one liour, and dij) again for two and one-half hours; now add three ounces of bi-chromate of potash to the log- wook dye, and dip one and one-half hours. Rinse in clear water and dry in the shude. Red. For live pounds of goods — three gills of muriate of tin, add water to cover floods, bring to boiling beat, put in the goods, stir for one hour; make a new dye with two pounds of nic- wood and sufficient water to cover the goods well; steep for three-fourths of an hour, then put in goods and increase for one hour, not bringing to a luoiling heat at all. Take the goods out and drain for one hour; wash in clear water, dry in ihe shade. Orange. For three pounds goods — three ounces sugar of lead; boil ten minutes, let cool, and then put m the goods; let stand two hours, wring out; make a new dye with bi-chromate of potash six ounces, one ounce madder, dip until suits; if the color is to J dark, dip into lime water until the desired shade is reached. Royal Blue. For three pounds of goods — three ounces copperas; boil and dip twenty minutes, then rinse through soap suds and back to the dye three times. Make a new dye of three-fourths COLORING DEPARTMENT. 207 onuces of prussiale potash, two tablespoonfuls of vitriol oil, boil twenty-five minutes and rinse, dry in the shade. Yellow. For three pounds of goods-five ounces sugar of lead; dip the goods for one and oix-liulf lionr •, ma'ce a new dye with three ounces of bi-chromate of potash, wring out and dry in a shady place. If not yellow enough rejjeat the o^^er- ation. WOOLEN GOODS. Pink. For five pounds of goods — alum five ounces; boil one hour and dip the goods; then add two oz. pulverized cochineal, eight oz. cream tartar; l)(>i] and dip the goods wh.ld boiling until the desired shade is reached. Black. For five pounds of goods — ground argal one and one-half ounces, bi-chromate of potash two ounces; boil together and put in the goods letting it remain in the dye four hours. Take the goods out rinse in clear water, make a new dye, with one and one-half pounds of log ^vood. Boil one hour and iidd one gallon of vinegar, and let the goods lie in it all night. Rinse in clear water and dry. Blue For five pounds of goods —Tartaric acid six ounces, alum ten ounces; boil the goods in this for one hour. Make a new dye of warm water and the extract of indigo, using more or 208 COLORING DEPARTMENT. less indigo according to the depth of color desired; boil again until the desired shade is obtained. Wine Color. For one pound of goods — camwood eight ounces; boil fifteen minutes and dip tlie goods one hour; add the vitriol one-fifth ounce; if not dark enough, add copperas one-fourth ounce. Scarlet, For five pounds of goods — cochineal two and one-half ounces, muriate of tin one pound, tartaric acid two and one- Lalf ounces; boil up the dye, pur the goods in, working the goods briskly for fifteen minutes, after which boil two hours, Btiring the while; rinse in clear water, drip and dry in the shade. Green. For five -jouuds of goods — fustic five pounds, alum one and one-half pounds, steep for two hours, put the goods in and let them remain until a good yellow is obtained, then filter, and ndd extract of chemic, one tablespooitful at a time, until the color suits. Or: Make a strong dye of hickory bark and yellow vak, in equal quantities, add the extract of indigo, until the desired shade is reached. Purple. For one pound of goods — alum one ounce, pulverized cochineal one-half ounce, tartaric acid one ounce, muriate of tin one gill, boil all the ingredients except the cochineal for COLORING DEPARTMENT. 209 fifteen minutes, then add the cochineal and boil ten minutes, dip the goods for one and one-haif hour, make a new dye with Brazil wood two ounces, log wood, muriate of tin two gills, one teaspoonful of chemic, alum one ounce, work again until color suits, drain, rinse slightly in salt water and dry in the shade. Madder Red . For five pounds of goods — five ounces of red, or cream tar- tar, two pounds alum; put in the goods and boil for one hour; let the goods cool in the dye; boil again for one-half hour. Make a new dye with a peck of bran and sufficient water, make it luke warm, skim the bran off and add four pounds of madder; enter the goods and raise to a boiling heat; drain one-half hour, wash in strong suds, and dry in the sun . Tobacco Brown, For three pounds of goods, one-half pound camwood; boil twenty minutes, dip the goods for one hour; take out the goods and add to the dye, one pound fustic; boil twenty minutes, dip the goods for one hour, add one-half ounce of blue vitriol, two ounces copperas, dip again for twenty minutes; if the color is to light add more copperas; drain, rinse in clear water and hang in the shade. Orange. For one pound of goods — one ounce argal, one ounce muriate of tin, boil and dip one hour; then add to the dye one-half pound of fustic, boil fifteen minutes and dip three- fourths of an hour, and add to the dye two ounces of cochi- 210 COLORING DEPARTMENT. neal; dip one-lialf hour^ drain and dry in the shade, Lac Red. For three pounds of goods — six ounces argal, boil five minutes; then mix one-half pound muriate of tin, with one- half pound of pulverized lac; let them stand for three hours, add half of this new mixure to the dye, and dip one-half hour; add the remainder and dip three-fourths of an hour; keep the dye at a boiling heat for one-half hour, cool off and drain the goods; do not rinse but dry in the shade. Deab. For three pounds of goods — two ounces of logwood, two ounces alum, boil together for one-half hour, dip the goods for three-fourths of an hour. If not dark enough add alum and logwood in equal quantities until the right shade is reached. Slate Color. Boil beach bark in an iron vessel, filter after it has boiled sufficiently, add copperas more or less according to the depth of color desired, rinse in clear water and dry in the shade. Dove Color. Boil a teacup of black tea in an iron vessel, with a tea- poon of copperas, and sufficient water. Dilute the goods in; this. Crimson. ' For one pound of goods — make a paste of cochineal and water, put the goods in this for one hour; add one pound of COLORING DEPARTMENT. 211 tartar, one pound of proto-chloride, six ounces of cochineal, boil for fifteen minutes, take out, wash in clear water and dry. Yellow. For five pounds of goods — three ounces of bichromate of potassa and two ounces of alum, sufficient water to cover the goods; boil for one-half hour; lift the goods until well cooled and drained, then work one-half hour in another mixture with five pounds fustic. Wash in clear water and dry in the shade. Salmon. For five pounds of goods — one pound of soap, one pound of annotto, sufficient water to cover the goods; boil for one- half hour; if not dark enough, add more or less annotto, ac- cording to the de^jth of color desired, SILK GOODS. Yellow, For five pounds of silk goods — one pound of sugar of lead, one and one-half pounds of alum; leave the goods in this mixture over night with sufficient water to cover, in the morn- ing take out, drain, and mike a new dye with five pounds fustic; dip until the required color is obtained. Lavender. For one pound silk — four ounces alnm; 'lirj one hour, wash out; make a new dye of one ounce of Brazil wood, one- fourth ounce logwood; boil together; dip in this, one-half 212 COLORING DEPAETMENT. hour, then add more logwood or Brazil wood in equal quan- tities, until the color is dark enough. Light Blue. For one pound of silk — dissolve one-half tablespoon of alum in a teacup of hot water, and put it in a gallon of cold water; then add one teaspoon chemic at a time, to obtain the desired color. The more chemic that is used, the darker will be the color. This blue works equally well on woolen silk, Ora.nqe. For five pounds of silk— five ounces of annotto, five ounces of saleratus, boil the goods in this fifteen minutes, drain and dry. Crimson. For three pounds of silk — nine ounces of alum; steep and dip for one hour; take out and drain; make a new dye of six ounces of bruised nutgalls, one ounce tartaric acid, nine ounces cochineal, sufficient water to cover the goods; boil for fifteen minutes; when the dye begins to cool, dip, raise to a boil, continue to dip one hour; wash in clear water, rinse and dry in the shade . Green. For three pounds of silk — two pounds yellow oak bark; boil three-fourths of an hour; filter and add one and one-half pounds of alum; let stand until cold; while this dye is beinS made, color the goods in wash blueing; dry and wash; then dip in the alum and bark dye; if it does not take well, warm the dye a little. Or: COLORING DEPARTMENr. 213 One-half peck peach leaves; boil well; filter and add one- half teacup of pro to-chloride of tin, stirring well; put in the goods and stir round for ten minutes; take the goods out, and add to the dye one tablespoon of indigo at a time until the desired shade is reached; put in the goods again and dip one- half hour; take out the goods, rinse and dry immediately. Purple. For three pounds of silk— first dip the goods in a solution of bluing water; dry the goods, then dip in one pound alum, to sufficient water to cover; steep for ten minutes; if the color is not full enough, add a little chemic; drain and dry. Snuff Brown. For three pounds of silk — make a solution of two gallons of water and six ounces of blue vitriol; dip in this for fifteen minutes; then run it through lime water; then run through a solution of three ounces of Prussiate of potash, to one gallon of water. Black, Make a week dye the same as the black in woolen goods; work the goods in bichromate of patassa, at a little below boiling heat; then dip in logwood in the same manner; if colored in blue vitriol, use about the same heat. MISCP^LLANEOUS COOKINO AND BAKINGJ^ RECIPE-. COCOANUT CeEAM CaKE . One cup butter, two cups sugar, three and a half cups flour, whites of six eggs, one teaspoonful baking powder, one- half cup of milk, bake in laj-ers. Filling: One-half cup sugar, one-half cup flour, whites of two eggs; beat the eggs and stir in sugar and flour; add one-half pint boiling milk and one cup cocoanut, make frosting for the top; sprinkle- with cocoanut before dry. Graham Bread. One quart of warm water^ one pint of bread sponge, one cup of molasses, one teaspoonful of saleratus, and one of salt; graham flour to make a stiff batter; add the sponge last, put it in buttered tins, and let it rise before baking. Bake in small loaves for three-quarters of an hour. Canned Salmon Soup. Drop into a quart of milk two slices of ouiou, a little salt, half a spoonful of pepper, and place over the fire to boil for a few minutes. While it is boiling select about a pound of finely chopped, canned salmon, from which all pieces of bone, fat and skin huve been removed. Thicken the milk MISCELLANEOUS COOKING AND BAKING RECIPES . 215 with two tablespoonfuls of flour wet with a little cold milk or water, or with three finely crumbled and rolled crackers. When it has thickened, add the salmon, and as soon as it boils once more, take it from the fire and add a heaping tablespoonful of butter, that has heated just enough to melt it. Serve hot. Cream Tapioca Pudding. Soak three tablespoonful of tapioca in a little water for three hours. Put the saine in a quart of hot milk and then boil fifteen minutes. Beat the yolks of four eggs in one cup of sugar and stir them into the pudding five minutes before it is done, flavoring with lemon or vanilla. Beat the whites of the eggs to a froth, with three tablespoonfuls of sugar. Put this over the pudding and bake five minutes. Lobster Soup. Chop half a pound of fresh lobster into small bits and let it simmer in a quart of milk twenty-five minutes. Add a teaspoonful of salt, a little pepper and a tablespoonful of flour wet with cold milk. Remove from the fire; stir into the soup a heaping tablespoonful of softened butter, and serve at once in a hot soap tureen. CocoANUT Chocolate Cake. Two and a half cups of sugar, one-half cup butter, one cup sweet milk, one and one-half teaspoonfuls baking pow- der, four cups of flour, four eggs, bake in layers. Corn Bread, One quart white Indian meal, pour boiling water enough to 216 MISCELLANEOUS COOKING AND BAKING RECIPES. scald the meal without leaving any lumps or wetting to much, then one cup molasses and. one teaspoonful saleratus, dis- solved in a little water. Let it cool enough to mix with the hands. Use a bowl of sponge prepared the night before, and knead up with wheat flour until quite stiff then set it near the stove to rise. Bake nearly an hour. Another Graham Bread. One cup light sponge, two tablespoonfuls molasses, two cups graham flour, one cup wheat flonr, eno cup warm water, one-half cup milk, one-halfteaspoonful saleratus and one of »alt. Brown Bread. Three cups of yellow Indian meal, one and one half cups rye meal, three cups of sour milk, one-half cup molasses, one teaspoonful saleratus. Steam three hours, then bake three hours slowly . Cake Iceing. Beat white of three eggs to stiff froth and add one and one- half cups pulverized sugar. Oyster Sauce. Drain the liquor from a quart of oysters into a kettle and place it over the fire to boil. Skim twice, and then turn in the oysters. As soon as the oysters are roughed and plump skim them out again. If there is not a pint of the liquor re- maining add enough milk to make that quantity. Rub two heaping tablespoonfuls of flour into some more milk, and stir it into the hot liquid to make a smooth cream. Salt to MISCELLANEOUS COOKING AMD BAKING RECIPES . 217 taste, add a saltspoonful of pepper and a little ground nut- meg. Drop the oysters into this s luce after it has boiled to a thick cream, and as soon as it reaches boiling point stir into it the yolks of two eggs and two tablespoonfuls of melted butter. Serve in a shallow, broad dish, and garnish with thin angular bits of hot toast. For Chocolate. Scald two-thirds of a cup of milk and a tablespoonful of sugar, ad'd two ounces of grated chocolate and boil until quite thick; cool belore using. Wheat Bread. Put seven pounds of Hour into a large bowl or tray, heap it around the sides, leaving a hollow in the centre; put into it a quart of warm water, add to it a large tablespoonful of salt, half a teaspoonful of snleratus, dissolved in a little water, and half a gill of bakers yeast; have three pints more of warm water, and with as much of it as may be necessary, make the whole in a rather soft dough; work it well -with both hands- when it is smooth and shining strew a little flour over, lay a thickly folded cloth over it, and set it in a warm place for four or five hours, then knead it again, f<»r fifteen minutes, cover ib, and let it set, to rise again; when it is li^-e a sponge, work it down'again, divide it in loaves, either two or four and bake in a quick oven. Curry Eice And Chichen. Cut a pound of canned or cooked chicken into small pieces and season with pepper and salt. Drop them into a pan in 218 MISCELLANEOUS COOKING AND BAKING RECIPES. which there is a heaping tablespoonful of butter, bubbling" hot. If onion flavor is liked, a tablespoonful of that vegeta- ble, finely chopped and browned in butter may be added. Stir the chicken until it is slightly browned, then remove it, and add the butter, a teacup! )il of rice stock or the same quantity of milk, a teaspoonful of sugar and a teaspoonful of curry powder that has been thoroughly mixed with a tea- spoonful of flour and well moistened with milk or stock. Stir until all is of about the consistency of cream; then add the chicken, and boil two or three minutes, stirring all" the time. Now remove it from the fire and squeeze into it the juice of half a lemon; stir again, and pour it into a dish of rice. For East India tastes one or even two tablespoonf uls of curry will be none too much. Warm and cold veal, lamb and all kinds of poultry or game may be used instead of chicken. Some cooks udd half a grated cocoanut to the curry, and many think it a pleasing addition. Griddle Cakes. Mix one quart of sour milk with three tablespoonfuls of molasses, and salt to taste; then add slowly, four cups of sifted flour, well mixed with two teaspoonfuls of saleratus before wetting One or two eggs will greatly improve this. Cocoanut Pudding. Make a custard with one one pint of rich milk, two tea- spoonfuls corn starch, one-half cup sugar, whites of four eggs, a little salt and flavoring. Boil the milk, keeping a tablespoonful or two iu which to dissolve the corn starch; pour the boiling milk upon it, adding the sugar and the eggs MISCELLANEOUS COOKING AND BAKING RECIPES. 219 well beaten; let it boil a few minutes, then take it off and stir in half a cup cocoanut; butter a deep dish, pour in the mixture and put in the oven to brown. Corn Meal Cake. One quart of sour milk, two eggs beaten, two tablespoon- fuls molasses^ a handful of flour and litttle salt. Then add three cups of corn meal, well mixed with one large teaspoon- ful of saleratus before wetting. If the batter is not thick enough add more corn meaL Co(30ANUT Custard. Same receipt as for cocoanut pie; pour the raw mixture into cups and bake by setting in a pan of boiling water, stir- ring well once as they begin to warm . This cup custard is much liked. Orange Dessert. Place layers of sliced oranges on bottom of ja glass dish; cover with powdered sugar and then a thick layer of cocoa- nut, repeating this until the dish is full. Chicken for Dinner. Have ready two cupfuls of cooked chicken from which the skin and bones have been removed; salt and pepper slightly, and cut into small pieces. Place in a kettle over the fire where it will not scorch, two cupfuls of milk in which a small sliced onion has boiled rfive minutes. To this add a little mace, a teaspoonful of celery salt^and a little white pepper. Remove the onions, add the chicken and boil three minutes; after which remove from the fire and beat into it the whipped 220 MISCELLANEOUS COOKING AND BAKING RECIPES. yolks of two eggs, and serve in the hollow of a dish of rice or over hot buttered or slightly dipped toast. In either case a few browned hot bread crumbs sprinkled over it adds to its appearance and flavor. Flaxnel Cake. Pour about a pint of boiling: water in two cups of corn meal; strain in one quari of fioiir mi!k; add flour enough to make a proper batter, first sifting the flour well, mixed with two teaspoonfuls of saleratus before wetting; mix thoroughly, and bake quickly. One or two eggs improves this receipt. Johnny Cake, One cup sour milk, two-thirds of a cup of sugar, one egg, butter size of a walnut, half teaspoonful of saleratus; equal parts of flour and Indian meal to make it as thick as soft gingerbread. CocoANUT Cracker Pudding. To one-half cup cnooa}iut add one-fourth of a poumd of cracker dust; and to them, one and a half pints of boiling milk, two ounces melted butter and six ounces sugar. Stir all together; beat six eggs, yolks and whites separately, stir them into the mixture, then put it in a pan and bake it, or into a pudding mould and boil it like custaiKi; or it may be put into a dish lined with puff paste and baked. Flandy Sauce. Rub a heaping tablespoonful of butter into a cupful of sugar until it becomes a cream; then stir into it, half a cup- MISCELLANEOUS COOKING AND BAKING KECIPES. 221 ful of cold sweet milk, a spoonfal or so at a time. When all is min.oled smoothly and evenly grate over it a little nutmeg; sprinkle a sifting of cinnamon upon it, or beat into it a table- spoonful rose water or any preferred flavoring. Biscuits. One pint cream, one and one-half pints buttermilk, one large teacpoonful saleratus, little salt, flour enough to make stiff as bread. Steamed Indian Bread. Two cups of flour, four cups of corn meal, two cups sweet milk, two cups sour miik, one teaspoonful of saleratus, one egg, little salt, one cup syrup. Steam three hours. CocoANUT Layer Cake. Two cups sugar, one-half butter, three eggs, one cup milk, three cups flour, two teaspoonfuls baking powder; bake as for jelly cake. Filling: One cup cocoanur; add whites of three eggs beaten to a froth, and one cup of powdered sugar; spread this between the layers of cake. Then to one-fourth cup of cocoanut add four tablespoonfuls of powdered sugar and spread thickly over top of caif the eggs. Pour into a pudding pan and bake in a quick oven until by testing with a straw it is found to be thoroughly cooked. Serve hot with pudding sauce. Lemon Cake. One and one-half cups sugar, one-half cup butter, one- half cup milk, two and a half cups flour, three eggs, half a teaspoonful of saleratus, and the juice and grated rind of one iemon. Spice Beead Pudding. One quart of grated bread crumbs, one quart of milk, four eggs well beaten, butter the size of an egg, one-half cup sugar, two teaspoonfuls spice, mix all well together and bake. Serve with sauce. Sweet Potato Pie. Boil sweet potatoes sufficient to make a pint of pulp, add a pint of milk, a small cup of sugar, a little salt, the yolks of two eggs, a teaspoonful of flour and bake in a shallow pan lined with pie paste. When done beat the whites of the eggs with powdered sugar for the top, and brown it in the oven. Dried Apple Gale. Three cups dried apples, soaked over night and chopped fine and stewed in three cups of molasess, three eggs, three MISCELLANEOUS COOKING AND BAKING RECIPES. 227 cups flour, half a cup butter, two teaspoonfuls saleratus, one and a half pounds of currants, allspice, cinnamon and nut- megs to taste This will make two large loaves. Cookies. One cup butter, two cups sugar, four cups flour, two eggs, half a cu]) sour cream and half a teaspoonful of saleratus. Sugar Cookies. One-half cup butter, two cups sugar, half a cup of milk, three eggt, half a teaspoonful saleratus dissolved in milk; flavor and add jusr enough flour to make it stiff enough to roll out thin. Flour Pudding. One pint sweet milk, two eggs, one tablespoonful butter, one tablespoonful of sugar, one-half teaspoonful of salt, one quart flour and two heaping teaspoonfuls baking powder; bake in cups, and serve with sauce. Corn Starch Custard. Two tablespoonfuls of c^rn starch to one quart of milk; mix the corn starch with a small quantity of milk, and flavor with vanilla, beat up two eggs; heat the remainder of the milk to near boiling, then add the mixed corn starch, the eggs, half a cup sugar, a little butter and salt, boil five min- utes stirring it briskly. Raisin Cake. Three pounds of raisins, two pounds currants, half a pound 228 MISCELLANEOUS COOKING AND BAKING EECIPES. citron, one pound butter, one pound sugar, one and one- quarter poufid of flour, ten eggs, hixli a cup molasses, one tablespoonful of mace, cloves, cinnamon, allspice and nut- meg, one teaspoonful saleratus dissolved in sour cream. Ginger Snaps. One cup molasses, one cup sugar, one cup butter, seven cups flour, one egg, one large teaspoonful of saleratus, one tablespoonful of vinegar and ginger to tubie. Fruit Cookies. Two cups sugar, one-half cup butter, two eggs, two cups raisins, two tablespoonfuls sour cream or sour milk, two tablespoonfuls cinnamon, one tablespoonful nutmeg, one teaspoonful saleratus. Koll a few at a tauc. Boiled Pcdding. To one quart of bread crumbs soaked in water, add one cup of molasses, one teaspoonful of butter, one cup of fruit, one teaspoonful each of all kinds of spices, one teaspoonful of saleratus, three-quarters of a cup of flour. Boil one hour and serve with sauce. Yeast Cake. One cup butter, four cups of flour, half a pint of milk, one egg, a little yeast, spice to taste, uae and a half cups of sugar. Peach Pie. Line a pie plate with a nice crust, pare and slice tart peaches, fill the plate quite full, covtr with another crust and MISCELLANEOUS COOKING AND BAKING RECIPES . 229 bake; when done, cut around the edge and remove the top crust; mix with the peaches two- thirds of a cupful of sugar, butter half the size of an egg; flavor to suit the taste and re- place the crust; or turn the top crust over and spread in it a part of the peach and lay it crust side down on the bottom part, forming a double peach pie with out a top crust. Pudding Sauce No. 2. One cup sugar, one teaspoonful butter, one pint boiling water, spice to taste, flavor with lemon and thicken a little with corn starch. A Good Cake. Three-quarters of a pound of butter, one pound of sugar, one pound of flour, one pint sour milk, two teaspoonfuls of saleratus, four eggs and half a nutmeg. HoLLiDAY Pudding. One and a quarter pounds of flour, two teaspoonfuls of good baking powder well mixed dry, one pound chopped suet, quarter pound sugar, one pound English currants, one pound chopped raisins, two ounces citron, flavor, ten well beaten eggs; mix all thoroughly wringing out the pudding bag in hot water, flour well inside, pour in the mixture, tie and bull five hours; serve with pudding sauce. Potatoes for Supper. Pare eight medium sized potatoes and let them remain in cold water for half an hour; wipe dry and place them in boil- ing salted water; as soon as they are cooked drain and set them back on the stove to permit the steam to escape, then 230 MISCELLANEOUS COOKING AND BAKING RECIPES. lat them dry; then mash fine and mix with them a table- spoonful of butter, a little salt and pepper and two raw eggs that have been beaten; now form them into cakes and brush them over with tJje yolk of an egg into which has been stirred a teaspoonful of water; now set them into the oven to brown; bake five minutes. Ginger Cookies. Half a pound of butter, one pint of molassess, two teacups sugar, two tablespoonfuls ginger, two teaspoonfuls saleratus, spice to suit the taste and flour enough to make a stiff dough. Crullers. One-half cup butter, one cup sour milk, one and one-half cups of sugar, two eggs, one teaspoonful soda, and one cup of new milk; bake in a slow oven. Stewed Oysters. Put the juice into a saucepan and let it simmer, skimming it careful, then lub the yolks of three hard boiled eggs and one large j-ioonful of flour well together, and stir into the juice; cut into ^mall pieces quarter of a pound of butter, half a teaspoonful < i vhole allspice, a little salt, a little cayenne and the juice of a fresh lemon; let all simmer for ten minutes, and just before dishing aad the oysters. This is for two quarts of oysteis. • Cottage Cheese. Heat some sour milk until whey rises to the top; pour it joff, put curd in bag, and let drip six hours without squeezing it; put in a b<>wl and chop fine with a wooden spoon, salt to MISCELLANEOUS COOKING AND BAKING KECIPES. 231 taste, and work to the consistency of soft putty addiDo: grad- ually a little cream and butter; mould with the hands into pats or balls and keep in a cool place. Best eaten when fresh. Lobster Rissoles. Boil the lobster, take out the meat, mince it fine, pound the coral smooth, and grate for one lobster the yolks of three hard boiled eggs, season with salt and pepper; make a batter of milk, flour and well beaten eggs, two tablespoon- fuls of milk and one of flour to each ego-; beat tlie batter well, mix the lobster with it gradually until stiff enough to roll into balls the size of a walnut; fry in fresh butter, or best salad oil, and serve. Composition Cake. Two cups of sugar, five cups of flour, one cup sour milk, three eggs, one teaspoonful of saleratus, one cup butter. Fruit to taste, Noodles for Soup. Beat one egg light, add a pinch of salt and flour enough to make a stiff dough, roll out in a very thin sheet, dredge with flour to keep from sticking, then roll up tightly. Begin at one end and shave down fine like cabbage for blaw. Strawberry Cordial. Einse ripe berries in cold water and press them thorough- ly; to each gallon of juice add three pounds of sugar, put in demijohns or other suitable vessels, which must be complete- 232 MISCELLANEOUS COOKING AND BAKING RECIPES. ly filled and stand away in the cellar to ferment. The mat- ter thrown off in fermentation must be cleaned away at inter- vals aud the vessels kept filled by> adding sweetened water once a day, if necessary. When the fermentation has entire- ly ceased, strain and bottle for use. ANYTHHSTG^ AND EVERYTHING^. To Wash Kid Gloves. Put a little n-^w milk in one saucer and a piece of brown soap in another, a towel folded three or four times; spread the gloves out smoothly on the towel, take a piece of flannel, dip it in the milk, then rub off a good quantity of soap to wet the flannel, and commence to rub the glove downward toward the fingers, hohling it firmly with the left hand. Continue this process until the glove, if white, looks of a dingy yellow, though clean, if colored until it looks darker and spoiled. Lay it to dry, and the operater will soon be gratified to see the old gloves look nearly new; they will be soft, smooth, glossy and elastic. To Wash Kibbon. Lay the ribbon on the table and rub it with a sponge; if soap has to be used, put it on the sponge and rub it thor- oughly; after all the dirty spots have been cleaned dip the ribbon into clear water until all the suds are washed out; care should be taken not to wring them, for this has a tend- ency to wrinkle and break the silk. To Remove Iron Rust from Cloth. Wet the spot with cold water and place the cloth in the sun shine, then mix equal quantities of cream tartar and 234 ANYTHING AND EVERYTHING. table salt, and sprinkle the mixture upon it until the damp- ness has absorbed a great deal, then lay on enough to hide the spot. Wet the spot with cold water every half hour, and if the stain is then seen, cover it again with cream tartar and salt, keep in the sun shine and continue these applications till the stain is gone, if recently contracted two or three applications will remove it. Cure for a Felon. Take common rock salt, such as is used for salting pork and beef, and mix it with spirits of turpentine in equal parts; put it on a rag and wrap it up well; as it gets dry put on mpre, and in twenty-four hours the felon will be dead. How TO Judge Canned Goods. Note when about to purchase the condition of the tin, if bulged outwards don't have it, even as a gift. On the con- trary, if the tin has sunk it is an infallible sign of goodness; it proves a vacuum, which is natural, as the meat shrinks when any air is left in the tin. Whooping Cough. Whooping cough can be very much relieved by covering the patient at night with a blanket upon which a five per cent, solution of carbolic acid has been sprinkled. A five per cent, solution would be about twenty drops of acid to an ounce of water. To Remove Mildew from Roses. Mildew has been successfully removed from roses and pelargonians, by dissolving one ounce of nitre to one gallon ANYTHING AND EVERYTHING. 235 water, and watering the plaa^s with it occasionally; another way is to wash the diseased parts with a decoction of elder leaves; but the most effectual remedy is flowers of sulpher dusted over the folliage by means of a dredging box with very fine holes. To Cultivate Corn. Cultivate the corn as long as it can be done. It is a crop that should have the ground plowed deep before the seed is planted, bub frequent and shallow cultivation should be given while it is growing. The surface of the ground alone should be stirred, and the of tener it is mellowed and loosened, the better for the crop. How TO Pkeserve Eggs. To each pailful of water add two pints of fresh slacked lime and one pint of common salt; mix well. Fill your barrel half full with this fluid and put your eggs down in it any time after June and they will keep two years if desired. How TO WASH Lace. Lace may be washed by winding it around bottles or sew- ing it on muslin and boiling it in soft water with white castile soap. It should be rinsed in soft water after removing from the suds. How TO SvvE Stair Carpets. Stair carpets should always have a strip of paper put under them, at and over the edge of every stair, which is the part where they wear first, in order to lessen the friction of the carpet against the boaids beneath. The strips should be 236 ANYTHING AND EVERYTHING. within an inch or two as long as the carpet is wide and about four or five inches in breath. A piece of old carpet answers better than paper if you have it. This plan will keep a stair carpet in good condition for a much longer time \Liiii with- out it. Checking Hemorrhage. To stop hemorrhage of the lini,u;s, cord the thighs and arms above the elbows with small strong cords tightly drawn and tied. It will stop the How of blood almost instantly. The Cellar. To keep the air of a cellar sweet and wholesome, use white- wash made of good white lime and water only. The addition of glue or size, or anything of this class, is only a damage by furnishing organic matter to speedily putrify. The use of lime in whitewash is not simply to give a white color, bai it greatly promotes the complete oxidation of effluvia in the cellar air. To Clean Kid Gloves. Eub the gloves with very slightly dampened crumbs of bread. Or scrape French chalk upon them while on the hands, and wash them in a basin containing diluted spirits of ammonia. Air in the Sleeping Room. Most people, even many intelligent reformers, have the idea that to sleep in a cold room is essential to health. But this is a great mistake; it is better to have an open fire in your bedroom. The atmosphere is not only by this means constantly changed, but you will keep the window open, ANYTHING AND EVERYTHING. 237 whicli will add greatly to the needed veDtilation. But more than this, with the 5re you will have fewer bed clothes over you, which is a gain, as a large number of blankets not only interferes somewhat with the circulation and respiration, but prevents the escape of those gases which the skin is constantly emitting. Even furnace or stove heat, with au open window, is better than a close, cold room. Rust Stains on Nickel Plating. Rust stains on nickel plating may be removed by thor- oughly greasing, and after several days, rubbing with a clotJar moistened with the water of ammonia. Any visible spots may then be moistened with dilute hydrochloric acid, and immediately rubbed dry. Washing and the use of some polishing completes the process. An Excellent Mouth Wash. Salol is recommended as an excellent antiseptic wash for the mouth, and is to be preferred to the solution of salicylic acid, as it does not effect the teeth. As it is insoluble in water, it is separated from its alcoholic solution by the latter in form of minute droplets which adhere to the teeth and gums, and exert there a protracted antiseptic effect. It should be dissolved in alcohol, and enough of the solution adder to water to make the mixture contain three per cent, of saloj. To Clean Carpets. Take a puil of cold water and add to it a gill of ox gall. Rub it into the carpet with a soft brush. It will raise a lath- er which must be washed off with clear cold water; rub dry 238 ANYTHING AND EVERYTHING. with a clean cloth; in nailing down a carpet after the floor has been washed, be certain that the floor is quite dry, or the nails will rust and injure the carpet. A weak solution of alum or soda is used for reviving the colors. The crumbs of hot wheaten loaf rubbed over a carpet has been found effec- tive To Prevent Pie Juice From Soaking into the Crust. The preventive is this: beat the white of an egg and brush the crust with it. If the oven is too hot when bakino place a Hmall dish of cold water in it or place a stick of wood in the oven which will take up part of the heat. How TO Stamp a Cake. To stamp flowers, figures, monograms or mottoes on cakes, put the first coating on the cake and let it dry, then take the pattern to be stamped, lay it on the cake burr side up, and with a little sack of pulverized charcoal go all over the pat- tern; remove the pattern with the greatest care, then take a No, 1 tube, fill it with some of the prepared frosting and outline the design, then fill in to suit individual taste and talent . To Clean the Scalp. To clean your hair and scalp, beat up the yolk of an egg, rub it all through the hair, wash and rinse in warm soft water, dry with a towel as much as possible. Avoid going out be- fore the hair is thoroughly dry, as you will be likely to catch cold. Ammonia is also very good to cleanse the hair and hair brushes; a teaspoonful of liquid ammonia in a pint of warm water is the right proportion; add a little soap, wash ANYTHING AND EVERYTrtlNG. 23n the hair in this and rinse well in clear, warm water. When dry, brush ten or fifteen minutes and soften with some harm- less oil. Another handy hair wash, is to take one ounce of borax, half an ounce of camphor; powder these ingredients very fine and dissolve them in one quart of soft boiling water; when cool, the solution will be ready for use; dampen t)fe hair frequently. This wash effectually cleanses, beautifies and strengthens the hair. To Blind a Window. This method renders the glass impervious to sight, though not impervious to light. Dissolve five parts of sandaric and three parts of mastic in fifty parts of either, and add to the solution such an amount of benzine that a portion of the liquid, when spread upon the glass, will leave after drying, a dull uniform coat, causing the glass to appear as if ground. It is advisable that the window be laid in a horizontal posi- tion when the solution is applied. Finely, when a sufficient coat has been produced, a spray of benzine may be passed over it to give it more uniformity. Food to be Avoided. Very greasy food should be avoided as it is indigestible and requires of the stomach that which is almost imposible. One should eat slowly, chew thoroughly, and chat pleasantly while at the table. Pork should be eaten only by people in rugged health and of strong constitution. Nice fresh beef and mutton are the most desirable food, if not over done; veal is villianous and should not be eaten; most hot bread is 240 ANYTHING AND EVERYTHING. indigestible; do not discuss the question whether this or that dish will hurt you; that is doing violence. A habit of this sort of discussion promotes dyspepsia, even if the food is good. In-growing Toe Nails Cut a notch the shape of a V in the end of the nail, about one-quarter the width of the nail distance from the in-grow- ing side; cut down as near to the quick as possible, one-third the length of the nail. The pressure of the boot or shoe will tend to close the opening you have made in the nail and thus afford relief. Allow the in-grown portion of the nail to grow without cutting it until it gets beyond the fiesh. To Take Pitch off of the Hands. Mix together pulverized extract of licorice, and the oil of anise, to the consistency of a thick cream, rub it on the hands or the parts with the pitch on, then wash off with soap and warm soft water. Kemedy for Cold in the Head. Sulpher flour sprinkled on a heated shovel and the fumes inhaled while they are fresh, will cure a cold in the head. A teaspoonful of sulpher is sufficient, and it does not cause dis- agreable sensations. Emery Bag for the Invalid. A very convenient article for the sick-room is the emery or sand. Procure some fine emery sand, or, the common sand will answer the purpose; dry it thoroughly in a kettle on the stove; make a bag, about 10 inches square of flannel; fill it ANYTHING AND EVERYTHING. 241 with the dry sand, sew the openino^ carefully together, and cover the bag with cotton or linen. This will prevent the sand from sifting out, and will also enable you to heat the bag quickly by placing it in the ovnn or even on top of the stove. After once using this you will never again attempt to warm the hands or feet of a sick person with a heated brick or a bottle of hot water. The saud holds its heat a considerable length of time, and the bag can be tucked up to the back without any inconvenience to the invalid. It is a good plan to make two or tbiee of the huf^s and ke3^j thim on hand, ready for u^e at any time when needed. How TO Make a Telephone. A very handy and serviceable telephone can be made with two small wooden boxes and enough wire to stretch the re- quired distant. In your boxes make a hole an inch in diame- ter in the centre then place one box in each of the houses you wish to connect. Then get live pounds of wire, (the common stove pipe w.ie) jii;;ke a loop in one end and put it through the hole in your box and fasten it with a nail, then draw it tight to tile other box, s importing it when necessary with a stout cord, and you have your telephone complete. When Yotj Eat Onions. A cup of strong coffee will remove the odor of onions from the breath. Wax for Grafting and Other Purposes. Dissolve in an earthen vessel over a slow fire, six ounces of resin, six ounces of opi oli, four oances of beeswax, four 242 ANYTHING AND EVERYTHING. ounces of lard, and 3^0 u will have an excellent wax. By spreading this mixture pn paper it makes grafting paper. For an application where limbs have been removed in prun- ing, nothing is better than this wax. The Tabie. ■" Put aside business cares when you come to the table. This is a good time to cultivate acquaintance with your family. It is not only strictly polite, but a great compliment to the entertainer, for a guest to ask for a second help from any dish. Bed Aieing. The most effectual way to air beds and bed clothing is to throw the clothes over a chair and lift the mattress partly over the foot board in a round, hoop like fashiou, and if a feather bed is used, pull it oif upon a chair, then open the windows and the doors so that a current of air can pass through the room, and let it remain so for two or three hours, or even longer. Beds thus aired are always healthful, and will induce sound sleep to their occupants. Remedy for Headache. Pains in the head arise from such a variety of causes that no remedy will answer in every case. But the following is said to be an excellent preparation, and from the simple nature of the ingrediants we think it worth trying. Put a handful of salt into a quart of water, and one ounce of spir- its of hartshorn, and one ounce of spirits of camphor; put them quickly into a bottle and cork tightly to prevent the ANYTHING AND EVERYTHING. 243 escape of the spirits; soak a piece of cloth with the mixture and apply it to the he^id four ounces of quassia chips in seven pints of water until the decoction is reduced to five pints. When the liquid is cooled it is to be strained and used with u wulet a.,^ pot or a syringe, as may be ANYTHING AND EVERYTrtlNG. 245 most convenient. This is a most excelleut method of de- stroying insects on plants without injury to the hitter. Manufactured Ciika-. Take two or ^bv^e whoh^ eggs, beat them well up in a basin or bowl, then pour boiling hot tea over them, pour gradually to prevent curdling. It is difficult for the taste to distiiiguish it trom rich cream. Insect Desteoyep. Hot alum water is the best insect desti^oyer known. Put the alum into hot water and let it boil until all the alum is dis- solved, then apply it hot with a brush to all cracks, closets, bedsteads and other places where any insects are found; ants, bedbugs, cochroaches and creeping things are killed by it, while it has no danger of poisoDiiig the family or injuring property. How TO Open a Fruit Jar, It is not always easy to start a fruit jar cover. Instead of wrenching your hands and bringing uu blisters, simply iii- vert the jar and place the top in hot water for a minute. Then try it, and you will find it turns quite easily. Parched Eice. Parch rice a nice brown as you would coffee. Throw it in?- to boiling salted water, and boil it until thoroughly done. Do not stir it any more than necessary, on account of break- ing the grains. Serve with cream and sugar. Shaving Cieam. One ounce each of white wax, spermaceti and almond oil; 246 ANYTHING AND EVERYTHING. melt, and while warm, beat in two squares of Winsor soap previously reduced to u paste with rose water. Liquid Blacking, Ivory black, one half-pound; molasses, one-half pound; sweet oil, one-quarter pound; rub together till well mixed then add oil of vitriol, one- quarter pound; coarse sugar one- eighth pound, and dilute with beer bottoms. This cannot be excelled. When You Swim. No one can possibly sink if the head is thrust entirely un- der water. In this position a novice can swim as easily as walk, and get to shore readily by lifting the head at inter- vals for breath. Noisy Beds. If a bedstead creaks at each movement of the sleepers, re- move the slats and wrap the end of each in old newspaper. This will prove a complete silence . Cara.mels. Two cups of sugar, one cup of molasses, one-half cake of chocolate, one tablespoon of butter, one-half cup of cream. Flavor with vanilla and boil twenty five minutes, stirring all the time. Pour into buttered pans and cut into squares. Always Kemove The contents of tin cans the moment they are opened. It is positively dangerous to leave contents in the can after opening. The action of the air upon the soldering form an ANYTHING AND EVERYTHING. ?47 oxide which renders the food unfit for use. Cases of poison- ing from this cause happen from time to time. To Remove Mildew. Soak the parts in butter-milk and expose to the sun^s rays. Or soak the parts previously wetted, and apply salt and lemon juice to both sides, or apply finely powdered pipe clay, or pulverized chalk. Expose it for several hours to the atmosphere. To Prevent Chapped Hands. Chapping of the hands, which is one of the most disagree- able inconveniences of cold weather, can be easily prevented by rubbing the hands with powdered starch. Fastening Knife Handles. To fasten knife handles, melt rosen, add brick dust, and mix well together. This is a very good cement for this and other purposes. Shellac and prepared chalk, intimately mixed, answers well. Heat the part to be inserted, and fill the aparture with the mixture; press it in. Parrot Food. The best food for a young parrot is soaked bread or crack- ers, squeezed dry with the hand; cornmeal is also an excellent article for 3 oung birds. Keep seed and water in the cage, and cover the bird at night. Some Uses of Salt. To keep stove polish from flying and make it last, put in a little molasses and salt. 248 ANYTHING AND EVERYTHING. Salt extracts the juices from meat in cooking, steaks ought not therefore to be salted until they have been bro.led. It has been declared that the excessive use of salt is one of the main factors in i lie destruction of human body. To clean brass or copper ware, use a tablespoonful of salt and a teacupful of vinegar; apply it with a piece of flannel and rub till dry. Salts and soaps mixed together makes a good blind for the pastry or iD.uitiy window. If 3'ou drop soot on the cimet, cover it with salt, and it may be swept up without blacking the carpet. To remove tea stains from the cups, and saucers, scour with salt. Colored stockings washe 1 in strong sa^ water and dried, and then washed again in another solution, finishing in clear water, will prevent the dye rubbing off on the feet. By using soda watei- and salt as a wash you can clean ceil- ings that have been smok<^d by a kerosene 1 imp. A crack in the stove can be mended by a mixture of ashes, salt and water. To brighten carpets, spiiukle with salt before sweeping. Glossy Starch, Make a mixture of one pint of boiling water and two ounces of white gum arabic powder; cover it and let stand over night; in the morning pour it carefully from the dregs into a clean bottle, keep it for use; a teaspoonful of the gum water stirred ANYTHING AND EVERYTHING. 249 into a pint of sturch that has been made in the usual manner will give lawns, either black or printed, a look of newness when nothing else can restore them after washing. It is also good, miuh diluted, for the white muslin and bobinet. Molasses Candy. West Tnwn upon the bristle, which ma}^ now be withdrawn. The dirt will surely be upon the bristle. Or insert a flaxseed into the eye and close and shut the eye several times. Then take a glass of clear cold water and wink the eye in this and the flax seed will come out and almost certain to have the particle sticking to it. E.EMEDY FOR A FeLON. Common salt roasted on a hot stove to throw off the chlo- ride gas, or get the salt as hot as possible. To a teaspoonful of the salt and the same quantity of pulverized castile soap, add same quantity of turpentine; mix well into a poultice and apply to the felon. Make as many poultices as you have felons and renew them twice a day; in four or five days your felon will present a hole down to the bone, where the pent tip matter was secreted. Of course it will not restore the bone, but it will soon heal WuEN Boiling Any Kind of meat, cabbage, onions, etc., put in a piece of red pepper about the size of a five cent piece, to destroy the un- pleasant odor. When Putting Down A new carpet be sure to save the ravelings; they will furnish just the darning thread you will need when the carpet "be- gins to go."" To Can Fruits. In canning most fruits a good rule is a pound of sugar and ANYTHING AND EVERYTHING. 263 a cup of water for every three pound?? of fruit. MaKe the syrup and conk the fruit in it until tender and well heated through; use a porcelain or granite kettle, and a silver or wooden spoon. To Sweeten Musty Casks. Throw in burning coals and then cold water; or, wash the casks with lime and water niixed nearly to the consistency of paste; remain till dry and then wash wtll with water. Fig Candy. Take one pound of sugar and one pint of water, set over a slow fire; when done add a few drops of vinegar and a small lump of butter, and pour into pans in which split figs are laid. The Smell of Paint. / Water neutralizes the smell of paint; vessels of water placed in a newly painted room will remove the smell, especially if inpregnated with a little sulphuric acid; or straw and bay well saturated with water; or chloride of lime and water. To Prevent Mustard Plasters from Blistering. Mix the mustard with molasses or the white of an egg. For Sprains and Swellings. Strong vinegar saturated with common salt, used warm, is good for sprains and reducing swellings. Window Supporters. This is performed by means of a cork in the simplest 2fi4 ANYTHING AND EVERYTHING. manner, and with scarcely any expense; bore three or four holes in the sides of the sash, into which insert common bottle cork, projecting about sixteenth part of an inch. These will press against the window frames along the usual groove, and by their elastictily support the sash at any height which may be required. Fly Paper. Coat paper with turpentine varnish and oil it to keep the varnish from drying. To Prevent Incrustation of Kettles. Keep in the vessel a clean marble, a cockle or an oyster shell; these will attract the particles of sand. CiDAR Without Apples. Two pounds common sugar, two gallons water, two table- spoonfuls yeast, one ounce tartaric acid; shake well; make in the evening and in the morning it will be ready for use. Vinegar and Fruit Stains upon knives can be taken off by rubbing the blades with raw potato and then polishing on the knife board in the usual manner. Night Drink. A hot, strong lemonade, taken at bedtime, will break up a bad cold. To Keep Rare Ripe Tomatoes. If they are picked when just ripe and with a portion of the ANYTHING AND EVERYTHING. 265 stems retained, and at once covered with a brine composed of a teacupful of salt dissolved in a gallon of water, they can be kept nearly all the year without noticeable loss of their fresh- ness. Never Allow Fresh meat to remain in paper, it absorbs the juice. Fish Scales. Fish may be scaled much easier by first dipping in hot water. To Find the Fir^ Test of Coal Oil. Pour an ounce of the oil into a small tin cup; put it on a stove or over a lamp, place the bulb of a thermometer in the oil; as the temperature rises try to ignite the oii with a light- ed taper or matoh; if it will ignite below 110 degrees Fahren- heit, the oil is dangerous to use; the higher the point at which it will ignice, the safer the oil. Popped Corn Dipped in boiling molasses and stuck together, forms an ex- cellent candy. Lemonade. One- half pound white sugar, fifteen drops essence of lemon, three pints water, one-eigth of an ounce of tartaric acid. To Prevent Screws from Rusting. A mixture of oil and graphite will actually prevent screws becoming fixed, and moreover, protect them for years against 266 ANYTHING AND EVERYTHING. rust. The mixture facilitates tightening up, is an excellent lubricant and reduces the friction of the screw in its socket. Cement for Meerschaum. This cement can be made of quicklime mixed to a thick paste with the white of an egg; this is also good to unite glass or china. Carbonate of Ammonia. An ounce of carbonate of ammonate to a pint of water is said to check mamary abscess if frequently applied. Never Place Fresh Eggs Near lard, fruit, cheese, fish or other articles from whic'\ any odor arises. Eggs are extremely active in absorbing power, and in a very short time they are contaminated. How TO Pickle Oranges. This method is to place in a barrel of brine, lemons, oranges and limes that are liable to spoil; a flavor is imparted which is very pleasant. Black Transfer Paper. Five ounces hog's lard, sufficient quantity lamp black, one ounce bees-wax, one-tenth ounce Canada balsam; melt to- gether and mix thoroughly. Appjy with a sponge. Ink to Write on Glass. An ink that will write on <>lass can be made from ammo nium fluoride dissolved in water and mixed with three times its weight of barium of sulphate. ANYTHING AND EVERYTHING, 267 To Clean Alpaca. To brighten and clean old Alpaca, wash in coffee. To Sweeten Sour Milk. Put in the milk a small quantity of carbonate magnesia. This will also prevent sweet milk from souring. Lotion for Stiff Neck and Bruises. A strong infusion of capsicum annum, mixed with equal bulk of mucilage of acacia and with a few drops of glycerine, has been found to be an excellent application to bruises and stiff neck. Two or three successive coatings applied with a camel's hair brush, if done immediately after the receipt of an injury, will prevent discoloration. Ginger Pop. One quarter pound bruised ginger root, the juice of three lemons, one-half pound lemon sugar, the whites of three eggs well beaten, one gill yeast, one and one-half pounds sugar, five gallons water. Boil the root for thirty minutes in one gallon of water; staain off and put in the other ingredi- ents while hot; make over night and in the morning skim and bottle. Kindling Wood. The following composition is in great ^"'emanr'. Six parts melted resin, four parts tar, in which the wood is dipped for a moment. Or take a quart of tar a^d three pounds of resin melt them, then cool, mix as much sawdust with a little char- coal added as can be worked in . Spread out on a board and 268 ANYTHING AND EVERYTHING. when cold, break it into lumps the size of a hirkorv nut, and you will have enough kindling to last you a good while. How TO Corn Beef. For one-hundred pounds of beef take seven pounds of salt, two pounds of sugar, two ounces of saltpetre, two ounces of soda; dissolve in two and a half gallons of water; boil, skim and pour on hot. Household Measuhe. One pound of sugar is a pinf; ten eggs are a pound; one pound of butter is a pint; eighteen ounces of meal is a quart; one pound of tiour is a quart. Sit in a Draught, Or by an open window when peeling onions, and thus avoid the unpleasantness to the eyes. To Mix Mustard. Flour and mustard equal quantities, season with salt and pepper and sufiQcient vinegar to mix. To Distinguish Body Brussels Carpet, Body orussels is easily distinguished from carpets known as tapestry brussels, by showing the wool threads on the back. So generally has this become known that a style of carpet with a slightly clouded or stamp back has recently been put upon the market. It is intended to appear like body brussels, but could not for a moment deceive the eye of an expert. Tapestry brussels is printed like calico or cambric, fast colors are laid on with a brush and set by heated cylin- ANYTHING AND EVERYTHING. 269 ders over which the carpet passes. The weave of tapestry carpets is much less durable than that of body brussels, as the wool surface threads simply pass under a thread of th^ warp that holds them. To Drive Away Ants. To drive away ants, scrab the shelves or drawers that they frequent with strong carbolic soap, after which sprinkle red pepper in every crack and crevice. How To Preserve Orange Peel. Weigh the orange whole, and allow pound for a pound. Peal the oranges neatly and cut the rind into shreds. Boil until tender, changing the water twice, and replenishing with hot from the kettle. Squeeze the strained juice of the oranges over the sugar, let this heat to a boil, pour in the shreds and boil twenty minutes. Lemon peel can be pre- served in the same way, allowing more sugar. House Painting. Done during the autumn or early winter is much more dur- able than that done in the early summer or spring. The painter too, is not then annoyed by ihe tiny flies which are always attracted by fresh paint if applied while they are around. How To Cool a Cellar. The windows should be open at night. The cool air enters the apartment during the night, and circulates through it The windows should be closed before sunrise in thQ morning, 270 ANYTHING AND EVERYTHING. and kept closed and shaded through the day. If the air of the cellar is damp, it may be thoroughly dried by placing in it a peck of fresh lime in an open box. A peck of lime will absorb about seven pounds or more than three quarts of water, and in this way a cellar or milk room may be dried. Furniture Polish. Melt over a slow fire four ounces of white wax, when cool, add six ounces of turpentine, stir until cool when it is ready for use. Apply with a cork or piece of chamois. To Prevent Milk trom Scorching. Put a small piece of butter in the pan or dish in which milk js to be cooked, and it will not bcorch. To Dry Rubber Boots. If you fill rubber boots half full of oats when they are taken off at night they will be nice and dry inside in the morning. Ox Morrow Pomade. Melt together one ounce of white wax, four ounces of ox tallow, six ounces of fresh lard, when cold add one and one- half ounce of oil of bergamot. The New York Sun Cholera Mixture. Take equal parts of tincture of opium, tincture of rhubarb, essence of pepermint, and spirits of camphor, mix well. Dose, fifteen to thirty drops in a wine glass of water, according to age and the violence of the attack. Repeat every fifteen or twenty minuter until relief is obtained. A cheap and effec- ANYTHING AND EVERYTHING. 271 tive remedy and should be kept handy at all time. Use also for diarrhoea or dysentery. To Preserve Celery. Celery may be kept indefinitely by wrapping around it a heavy towel wrung out of cold water. When the towel gets dry renew the water. How TO Cure a Ham. If this mixture is followed, the hams are sure to keep and will be noted for their exeelient flavor. For one hundred pounds of meat take four pounds of fine salt, four ounces of saltpetre and one pound of brown suo-ar. Rub the hams with the mixture every other day, until all is absorbed. No more salt is required. Sovereign Pop. One and one-half ounces of ginger, five pounds of white sugar, five gallons of water, one pint of yeast, one drachm af the essence of lemon, one pound of cream tartar; bottle and tie the corks down. How TO Keep Eggs all Winter. Wrap eggs in paper, twisting the ends hard; put them in a box in a good cellar and they will keep all winter. How TO Make Vinegar. Two gallons molasses, two quarts yeast, five pounds acetic, put them into a fifty gallon cask, and fill up with soft water; stir it up, and let it stand two or three weeks, letting it have all the air possible, and you will have a good vinegar, The 272 ANYTHING AND EVERYTHING. more molosses added the stronger the vinegar will be. Make in a strong place. How TO Make Beer. Two quarts corn, one gallon molasses, ten gallons wa^er; put all into a keg, shake well and in a few days a nice fer- mentation will have been brourhfc on; keep it bunged tight. It may be flavored with the oil of spruce oi lemon , if desired, by pouring on the oils one or two quarts of the water boiling hot. The corn will last several makings . Treatment of Plants. With plants received by mail, some care and precaution have to be taken oc arrival. If plants are in the least wilted on arrival, put them in lake warm water in a shallow pan for about an hour, leaving the paper undisturbed. This will soon restore their vitality. After potting them, keep in the shade and from the wind or draft for four or five days. Sprinkle the leaves every day, but take care not to wet the soil in the pot too much, which would make the roots rot. In any case avoid extremes in watering or drying out . Blackberry Cordial. Press the berries, weigh one of sugar to every pound of juice, put the sugar and juice in a porcelaine kettle; add one-quarter of an ounce of cloves and allspice, one-half ounce of powdered nutmeg, one-half ounce of cinnamon bark, to each quart of liquid. Start it on a quick fire and let it boil one hour, removing all scum that may gather on the top. Let it cool and then add one-half a pint of brandy for every quart ANYTHING AND EVERYTHING. 273 of cordial. Strain throujh a fine hair seive, bottle and cork tight Cure for Cow Itch. To cure cow itch between the toes, tie a blue yarn thread around each toe separately. To Pickle Cele :v. Separate the stalks from the head, clean them thoroughly, and put them into salt and water strong enough to bear an egg, let them remain in this a week or ten days, or until wanted to pici^le, then take t!u^)'i out, wash them clean in water, drain dry, place in a jar and pour boiling vinegar over, to which any approved spices may have been added, keep well covered with vinegar. If the celery is allowed to remain any length of time in the salt and water it will be necessary to soak it a day or two in clean fresh water, changing the water occassionally. To Clean Furniture. For cleaning bed-stedS; chairs, tables, etc., mix sweet oil and kerosene together, aud apply with a sponge or flannel cloth. For cleaning pianos, mix sweet oil and turpentine together and apply with a cham ji>. TOMAT )ES FOR SuPPER. Take as many eggs as there are members, in the family, boil two-thirds of them hard, dissolve the yolk with suffi- cient vinegar, and about three teaspoonsfuis of mustard, and mash as smooth as possible, then add the remaining one-third of the eggs, (raw) yolK. and white, stir well then add oil to 274 ANYTHINCt AND EVERYTfllNG. make altogether, sauce sufficient to cover the tomatoes well, and plenty of salt a)id pepper: beat througlilj^ until it frosts. Skin and cut the tomatoes a fourth of an inch thick, and pour the sauce over them. Relief for Ceoup. Mix together one-half teaspoonful of white sugar and one- half teaspoonful powdered burnt alum. It is better to give it to the child dry, but if too ;^oung it may be giv^^n in water. I know from personal experience Ihattliis^- recipe will give im- mediate relief. 1 have used it in my own family for a number of years and without a single failure. To Remove Warts and Corns, Soak them until ihey become soft, *hm^ with a sharp knife pare the toj) until it bleeds, then tie them up in spirits of tur- pentine. How TO Make Gooseberry Marmalade. Press a sufficient quantity of gooseberries, and add three- quarters of their Tf^i'ht-, i»> ]upn> srgar. Boil the fruit and sugar into a jf^lly so thick that when it is dropped upon a cold plate, just dipped into cold water, it will not adhere to it. Turn it into cups or bowls, and cut in thin slices for bread and butter. It makes nice sandwiches for children. A LIST OF NEW AND ORIQINAL NAMES FOR CHILDREN. , GIKLS. Aur. Frost. K.^hI. Quake. Auece. F'S'il. Lnve. Quola. Auz F-r.la. Lyma. Qunell. Adoll. Forrest. Lila. Rita. Agkell. Giz. Lura. Reena A'-nory. Gire. Lnva. Restella. Adot. Gay. Lieve. Rouna, Beela. GoLulelle. Lennox. Raiisen. Born a. Geza. Moil a. Rota. Bnira. Gavre. Merl. Raj . Beryl. , Gaker. Mra. Savanna. Basdir. Hayx. Me.Zi. Sola. Buiiorr. Hvzar. Marsnilles. Samantha Bernice. Hayda. Myrtle. Selna. Corazz. Hadd. jNIaiguerritte. Sena. Conn. Husta. Or. Saiinda. Cozut. Heza. Oda. Suita. Coy. Hest. Odellant. Tina. Cultz. Inez. Odma. Tana. Culitt. Inare. Ozcireil . Tot. Conny. Irna. Oi.id. Tulura, Delia. Ilynn. 0;i quest. T-.oze. Davy. lUis. Navy. Tonna. Devere. Isa. N inkeent. T.paz. Dyke. Ibon. Na-tell. Ursurla. Daphne. Java. N-rvaiee. U^e. Dorris. Jura. N<»rinau. Unnis. Durena. Jean. Nona. Ulna. Ernis. Jise. Nook. Urn. Estol. Jove. Petit. Ulmata. Eloise Janet. Pearl Umarita. Elite. Jackey. . Partasia. Valarie. Eureka. Kaleen. Parnell. Veiona. Etna. Kux. Palm. V-rna. Elcore. Kissaue. Pern. A^era. Fawn. Kinnell. Pinkie. Valparii. Fern. Karta. Ouez I. Vazz. Faisy. Kiro. Queena. Veuuzuee 276 NEW NAMES FOR CHILDREN. Wave. Wanby. Yon. Wannetta. Wrmky. Yolla. Willamette. Xida. Yeal. Winona. Xylo. Yez. Wilda. Xyiiphe. Yates. Wilma. Xyrua. Yanta. Zelma. Yoc, Zula. Zarcella. Zee. Zella. Zoy. NAMES FOR BOYS. Albreta. Adiar. Alzene. Addison. Alwood. Anvil. Armory. Buruis. Boyd. Beryl. Bayard. Benard. Bruce . Byrdn. Caddie. Conrad. Channcey. Chase. Coke. Clyde. Clandns. Cloudy. Dana. Durnard. Donald. Devore. Dait. Dover. Darleigb. Envil. Elward. Eanis. Eustace. Evans. Eulau. Everette. Frazier. Farmer. Faut. Fuss. Farrell. Fenton. France. Guy. Grey. Gi&tine. G'ac'ie. Ghrnham. Gormal G-avt. Harmon . Harvey. Havre. Hoyt. Hay ward. Hansell. Hanse. Iven. Irvin. Inky. Ivy. It.al . Istel . In ware. Jay. Jai veil. Joy. Jurman. Jave. Jese. Jacky. Koiair. Kaleen. Kay. Knox. Knott. Kater. Kruse. Levi. Louis. Lennex. Lonsay. Londa. La van da. Loyd. Minnian. Maurice. Marx, Milifant. Messellee. Markey. Maney. Niox. Napher. Narkel. Noel. Neice. Nurbach. Nayvel. Orville. Oar. Orkan. Oakley. Ogden . Octavus. Orvery . Payson. Peerey. Percy. Pai. Peruda. Pileha. Pontius. Quintus. Queta. Qunicy. Quietus. Quota. Quip. Quoin. Rebeoc. Renel. Rodolph. Renn. Roxaua. Ross. Rylvan. Selba. Sylvanus. Solome. Serene. Seled. NEW NAMES FOR CHILDREN, 277 Syene« Uzza. Weser. Yedd. Sotia. Ulrica. Weimar. Yretdt. Trebia. Urania, W;,]la.ohia. Yonda. Taree. Undectmviri. Wythe. Yac. Tebinm, Vivian, Weyniont. Yemen, Tybalt. Vincent. Xen^phnn, Zante. Tryphosa. Valentine, Xenoeles. Zynder. Tristran. Vierre. Xuil. Zaire. Thraso. Vane. Xenia. Zabdile. Ulai. Vendee, Xingre. Zoreah. Uriel. Voljja. Xanthicus, Z^nas. Urban. Wilhelm. Xuriel. Zaccia. Uzan. Wady. Yagoo- Zavan. CHARACTERS FOR MASQUE BALL. GIRLS. Peasant girL Dade^s. Elith. Toboggan . Bopeep. Mdtcmaid. ValHi.line. Astronomer. Queen of hearts. Sw.^et sixteen. Squ iw. Bridget. Popcorn .yirl. Japiuee.s fan. Bit.y. Rosebud. Carnation pink. Appl« j:irl. Cook . Witch. Princuss Louise. Ballot girl. Rebecca; Sunflower. O'Cuuuer child. Prnicess. Paue. Domino. Golden slii pers. Queen of di imondsCnpid . Dress . Goddess or Libert yiStairy night. Ldly. Morning star, Motlier huhbaid. Fi hina; girl . Qaeen. Spanish Queen. Grecian woman . Chiuavvi'inau. ^\■altress. Grandma. Tambourine girl. School gill. Actress. Nun. Butteifly. Old inaid. Huntress. Juliet. Jockey. Sanaiitha Allen . Fairy. Confidence. BOYS. Baker. Divine. Sailor boy. Fairy king. Mikado. Priest. Scotchman. Connocht Moran. School boy. Devil. Baseball boy. Irish lad. Page. Rdnieo. Sir Walter Scolt . Spanish bncaro. Jocky. Kafl-.r. EngUsh nabob. D'Anjou. Duie. Bicvcbst. Giaudpa. Butcher. Prince. Shepad. t>(janisli Cavalier, . Cook. Kiujz. ■ ClO^vU . Prince Mathusala i . Carpenter . Lnuis XIV Soldier. .'■>viah Allen. Green horn. Lawyer. Policeman. Nankipoo. Irish Mick. Doctor. Sambo. Lord Byron . Barber. Chinaman. Marionette. (Tfo. WasningtOE I Drummer. Aclor. Indian. Duke. Reporter. Professor. Bard.L. Father hubbard. Spanish dancer. INDEX. G-EisrEE.A.iij i:]sriDE3i It will help those who consult this book to remember that the recipes for each department are arranged in the simple order of the alphabet, so far as has been possible, both in regard to the recipes and the subjects treated. Page. Paper Flowers Butter Cup 10 Dahlia 10 Fuchia 8 Poppy 8 Petunia ^ Pink 9 Plaque 9 R(se 7 Tulip 7 Water Lilly 6 Wool Flowers. Rose 12 Rose Woven. 12 Tiger Lilly./. ... 11 Hair Flowers. Materials 13 Feather Flowers. Materials 14 Tinsel Flowers, Materials 15 Christmas Tree Ornaments. Description 15 Page. Feather Work. Desonption 17 Bead Work. Fischu 21 Lamp screen 20 Purse 21 Wateh case beaded 22 Knitting Department. Astrakan knitted 38 Babitj's knitted shirt 32 Break fast cape 59 Child's knitted shirt .48 Eilging 35 Edging knit 45 Edging 34 Edying nice knitted 39 Edging knit 44 Edging knitted 54 Edging saw tooth 56 Infant's knitter^ shirt 25 Insertion knitted 53 Insertion knitted 55 Ids* rtion pretty 24 Insertion bead 27 Jacket 49 Leggins, child's 41 GENERAL INDEX. Page. Knitting Department. Lace, infant's 29 Lace, baby 30 Lace, Basket 24 Lace, bead 27 Lace, fern 30 Lace, six inches wide 25 Lace, Louis 31 Lace, Oregon 29 Lace, new pattern 37 Lace, knitted 47 Lace, knitted 51 L.*ce, I'ose leaf 54 Lace, knitted 53 Lace, knitted 55 Lace, knitted 57 Lace, knitted 58 Lace, clyde 32 Lace, Tidy 24 Lace, German 58 Lace, rose leaf 38 Lace, zig zag 56 Mats . r 40 ' Mittens, 46 Play thing for baby 32 Robe for carriage 60 Rug 61 Shawl pattern 60 Shawl, shoulder 41 Scarf 40 Straps for curtain 57 Slipper, knit 28 Tidy, knitted 36 Tidy, knitted 45 Twilight 59 Twining leaf pattern 36 Wristlets 43 Crochet Department. Abbreviations 62 Baby carriage robe 73 Carriage Robe 81 Child's crochet hood 85 ' Crochet ball 86 Page. Crochet Depaktmknt. Edging 65 E(iging. simple 85 Gent's leisure cap 69 Lace edging 84 Lamp mat 67 Lace 70 Lace 84 Opera cape 74 Rose 70 Rolipicot edging 83 Sacqae for baliy 63 Silk watch chain 65 Skull cap 77 Sofa pillow 66 Sofa af gan 82 Scarf 67 Shoe 71 Trimming 68 Trimming 74 Trimming 78 Trimming narroM' 83 Twine bag 72 Tidy in tricot 73 Wool tidy 71 Stamping Department. Indelible or liquid process 87 Perforated patterns 86 Powder process 87 Stamping powder 88 Painting Departm e nt , Black satin 90 Embroidery 90 Glass painting 89 Light satin 90 Paintinsr on oilcloth 88 White velvet 89 Miscellaneous Department. Blocks for children 95 Beautiful dress 98 Chemisette 98 GENERAL INDEX, Page. Crazy patchwork 95 Dainty Ottoman 97 Fancy pin-cushion 97 Fancy wall bag 92 Housekeepers friend 99 Hair pin holder 100 Mammoth boquet 93 Moss cross 96 Odds and ends 99 Ornamental fan 96 Precious jewel case 95 Picture frame of pit work 97 Pen wiper 100 Ragbag 101 <* Traveler's bolster 94 -''Table cover 101 "''Table scarf 96 ' "Toboggan hood 100 ''•'^'Watch case 101 t-T. Home Department. ;-:Bed, foot of 105 '-^Bo^y's marquerit ecaps 128 '^Bathing slippers 127 ' 'Broom case 114 Book mark 129 _ Baby basket 129 >'^ath room picture frames. . . . 130 *_'|lBed spread and shams 131 ' '^aby comforter 134 '"'Bureau scarf 124 Bed valance ] 25 Boy's Jersey caps 122 'J'Bed room rug 118 ''•Bed room commode 119 * -Collar box 114 '*iQ6 iVV[abt.e pap«irllfafikfit.jui . ,>j:ii.UljilGF7 L-Whitt^ .0 jlcjotb .sjj^pttfi .ca3^!j iJ ib i5I2 J.Wouxe.n wbQ.r.eAdtJiciotJ. ,j^iii.hbil1l0 8W^§te. basket §9 . ^>^aiJjJijlS2 j Page . jHoME Depaktment. ! Waste paper basket 129 I Work basket 141 Wood box, fancy 118 Work stand, fanc_y 138 1 |C00KING AND BaKER's DEPARTMENT. I Albany rolls 149 ; Beef pounded 203 j Buns 153 j Breakfast rolls No. 1 147 Breakfast rolls 149 I Breakfast rolls 148 Buns 148 Bread, brown 147 Biscuits .... 151 Breakfast cake 154 Bread, Graham 161 Bread, compressed yeast 146 Breai'jCorn 151 Custard, cream 196 Custard . . 198 Chow der,clam 202 Cracker, zephyr 198 Chicken 201 Cookies, poverty 190 Cookies 158 Cookies 159 Cake, orange 157 Cake, California .-/'.457 Cake, coffee -.■ Jf-i ,,.^/'.j4A7 Cake, cream y v.'l .,:^A4iS Cake, ev.ejlastingihX). uwiT . »9.;j4^8 Cak^,. .butter.. -viltJuJy^H .,^A4^9 f C^ke.,. tapeui.r.a-io.aiJ^iJg:vOii9 . ^s.H'JSQ J CJake, .bill /fjJiyio. .,y >UJdO i flakq,. layer ij«ii:il. ♦^.H^I^O f^43akq,. letnoii .,ao.<>.q ^y^I/J^^l oQake.,. common Qiuiviii'J. ^'yUfd2 \^k'i,. iayer v-^^fM'l'i .»?'X4-d2 lCJa.k.e.,.exceUen'jui .^Aii^2 i-C/.bke, .jelly L/iaxti. iavv.,?A'i43 GEKERAL INDEX. : Fagf. 000KIN(4 AND BakER's DePARTMKKT Cake, oraDue ■ "'-^ Cake, weddiiii]^ 163 Cake, chocolate 164 Cake, huckleVieriy 164 Cake, chocolate layer 165 (yake, modest 165 Cake, chocolate 165 Cake, almond 166 Cake, bread 166 Cake, orange jelly 166 Cake, small sugar 167 Cake, nut 167 Cake, peel and citron 167 Cake, white . . . , 167 Cake, soda 168 Cake, fruit 168 Cake, Illinois 177 Cake, dainty 177 Cake, kolderve 178 Cake, Columbia 17S Cake, ren 178 Cake, cinnamon .179 Cake, orville 179 Cake, walnut 179 Cake, Hill's high 179 Cake, black 180 Cake, rice 181 Cake, fiUmon fruit 181 Cake, Scotch pound 182 Cake, citron cup 182 Cake, love 183 Cake, TamO'Shanter 183 Cake, Kentucky 183 Cake, chocolate cream 184 Cake, cream 184 Cake, Irish 184 Cake, poor, 188 Cake, Carolino , 189 Cake, pie 189 Cake, Johnny 190 Cake, spongy 191 Cake, nice spongy 191 Cake, corn meal , 194 Page. Cooking and Bakek's Department Doughnuts rice 186 Doughnuts 153 Drops, small sugar 168 Drops, hot 191 Doughnuts 154 Dumph'ng, apple 188 Eggs, scalloped 200 Flannel cakes 155 Flour drops 160 Flitters 184 Flitters, almond 193 Hallibut, potted 291 Graham cake 156 Graham bread 147 Graham bread 148 Graham Bread 148 Graham biscuits 147 Griddle cake 150 Griddle cakes 151 Griddle cakes , 156 Gems 152 Gem?, fish 202 Ginger bread 153 Ginger bread 155 Hot cakes 150 Ham boiled 204 Jumbler cocoanut 192 Lanetry ringer. 182 Muffins 153 Morning cake 155 Macaroons, common almond.. 165 Macaroons, cocanut 168 Macaroon t, sweet corn 198 Minced veal 199 Puddi almond 183 Pudding, fig 185 Pudding, raspberry 187 Pudding, apple 187 Pudding, bread 190 Pudding, English plum 191 Padding, orange 192 Pudding, home 193 Pudding, fig 193 (^KKEK/vL INPLX. Page .oK\N«:; AND Bakek's Depaktmbn'j Pudding, apple 194 I'udrUng, hoiled 194 Fnddmi^, rice 195 l-'uddini,', jelly IS. Puiidiug, orange 19C Pudiiing, chocolate 19' Padding, snow 197 Pudding, puff 19i Pudding, sweet 199 Potatoe. bread 140 Pots toe, omelet .200j Potatoes, escalloped 200| Pie, sour apple lS4j Pie, pumkin 185| Pie. cocoanut 18G| Pie, jelly 187^ Pie, lemon 187 Pie, one egg 188 Pie, pnnkin 192 Pie, squash 193 Pie, squash 194 Pie, tart apple 195 Pie, jelly 195 Pie. miace 193 Pie, chicken 202 Piji's head roasted 2C3 Ktdls, filled 180 fiolls, jelly lloils liolls Pvolls Kolls Kolls Rolls 164 156 147 148 149 150 150 Rolls 151 Rolls 152 Ptusks 151 Rusks 152 Rosettes 155 Short cake, strawberry 157 Short cake, strawberry 159 Short cake, strawberry 161 Sauce for pudding ' 198 ^ PAOfi. L -jking and Bakers Department 3auce, potatoe. ... . , .202 Salmon, steain . , . .199 3andwitche.5, cheesj ^S: eggs , .199 3alid, cabi)age.. ^ 200 Steak, veal.. .201 Sreak '. .202 Tea cakei' ... . . 154 Tea cones .... .156 To5,st, cream . . iS6 Toast, mock cre.iin 186 Xurkish cream 197 Waffles , 152 .."afflis, quick 189 Wafers, ciunamon 168 Yeaat cake . , . ,,145 OoLCRiiiG Department. Cotton Goods. Black... ..205 Green 205 Orange .206 Red 206 Royal blue. 206 Sky blue ...205 Yellow... ...... .207 Woolen Goods . Blick. .. ...207 Blue 207 Crimson 210 Da.b 210 Dove 210 Green. ....208 Lac red 210 Madder :ed,. ....209 Orange.. 209 Pink..... 207 Purole ....208 Slate 210 Scarlet... 208 Salmon... 211 Wire 208 Yellow.... 211 Silk Goods. GENERAL INDEX. Page. CoLOKiNG Department. Black 213 Crnnison 212 Green 212 Lavender 211 Light blue 212 Orange 212 Purole ...• 213 Snuff brown 213 Yellow 211 Miss Cooking and Baking Rrcipes. Biscuits 221 Bread, graham 214 Bread, corn 215 Bread, wheat 217 Bread, graham 216 Bread, steamed Indian 221 Breatl, br.)wn 216 Custard, coin starch 227 Chocolate 217 Curry rice and chicken 217 Chicken tor dinner 219 Chicken, broiled 224 Chocolate drink 224 Cheese, cottage 230 Cordial, strawberry 231 Crullers ,230 Custard, cocoanut 219 Cookies 227 Cookies, sugar 227 Cookies, fruit 228 Cookies, ginger 230 Cake, cocoanut cream 214 Cake, cocoanut chocolate 216 Cake, icing for 216 Cake, corn meal 219 Cake, flannel 220 Cake, Johnny 220 Cake, cocoanut layer 221 Cake, hominy 222 Cake, corn ?24 Cake, clove 225 Cake, dark cup 225 Page. Miss. Cooking and Baking Recipes Caks lemon 226 Uake, raisin 227 Cake, yeast 228 Cake, good 229 Cake, composition 231 Griddle cakes 218 Gems, graham 222 Gems, rice 223 Macaronia and tomatoes 222 Noodles for soup 231 Orange, desert 219 Oysters, stewed 230 Potatues 229 Padding, cream tapico 215 Pudding, cocoanut 218 Pudding, cocoanut cracker. . . .220 Pudding, cocoanut bread 221 Pudding, quick plum 223 Pudding, corn starch 225 Pudding, plum 225 Pudding, spice bread 226 Pudding, flour 227 Pudding, boiled 228 Pudding, holiday 229 Pie, cocoanut 222 Pie, cocoanut 223 Pie, cocoanut 224 Pie, sweet potatoes 226 Pie, peach 228 Rissoles, lobster 231 Sauce, pudding 221 Sauce, oyster : . .216 Sauce, flandy 220 Soup, canned salmon 214 Soup, lobster 215 Snaps, ginger 228 Anything avd everything. Alpaca, to clean 267 Amonia, carbonate 266 Ants, to drive away 269 Borax, use of 259 Burning chimoey to extin'h. . .258 GENERAL INDEX. Page. Anything and t'^ t-'-ythtvg. Blackberry cordial 272 Beer, tc make 272 Beef, to corn 268 Brush, feather , . 2oi' Bed, airing... 2 '2 Blacking. liquimeut. to make 252 Candy 253 Cherries, lotion for 253 Corn, popped "-65 Coal oil, fire test of 265 Cider, without apples 264 Candy, figs 268 Casks, to sweeten 263 Croup, releif for .274 Celery, to pickle 273 Cow itch to cure 272 Celery, to preserve 271 Cholera 270 Cellar, to cool 269 Carpets, to distinguish 268 Carpets, putting down 262 Cliarcoal, use of 237 Cider, to keep 257 Docks, etc, to kill 244 Draught, sit in a 268 Eggs, to preserve 235 Eggs, to tell age of 253 Emery bag 240 Pace. Anything and Everything. Ejjgs, to keep 271 r.-.-,^^, never place 266 Fve. to r^nu've cinder 261 Flees, to banish 256 Felon, cure for 284 F.M,i^ .VIosa, to ':^';ourc' .... . . /•'•:> i Nutmegs, xc text 250 Nubtdrinkc... ..264 Never allow 255 Night soil, to prepare. ...... .254 Neck enlargeil, to cure 254 Neuralgia, relier fvv , .259 Names tor child rc;.. 275 Oranges, to pickie. . .266 Orange peel, to preserve 269 Onions, wi-.i?. jon eat 241 Penwiper 256 Paint, to clean 254 Pie, to bake 238 Pitcli, to remove 240 Potatoes, to preserve 243 Plants, treatment 272 Pop ginger 267 Pomade, ox morrow 270 Painting, house 269 Paint, smell of 263 Ivibbon, to wash 233 Rice, parched 245 Eheumatism, relief for 252 Boom to ventil&te 255 Rubber boot, to dry 270 Rubber glue ... 258 Stiff neck, to en .re 267 Screws, to prevent rust. . 265 Sprains, etc 263 Silverware, to clean 261 Soap, soft '2 60 AlvYTHIN(i .\ND EvERYTHIN<: Sf)re thvout to prevent l*.")!^ Stains, to remove 257 Stair carpet, to iireserve 235 Sleeping rooms ■ rJ'M* Scalp, to clean 238 Sick room, to purify 243 Stammering 244 Swimming . . 245 Salt, uses for 247 Starch, glossy 24.S » Shoes, protection of 27)0 Scorch, too remove 252 Sci-atches to remove 253 Stoves, to prevent rusting 2.55 Transfer paper, black 266 Toe nail, ingrowing '240 Trees, cultivation of 260 Telephone, how to make 241 Tomatoes 25(f Table, the 24-2 Tea, cold 252 Tomatoes, to keep 264 Tomatoes, for supper 273 Vinegar, to make 264 Vermin, to prevent 251 Wash, for head 256 Wart, cure for 249 Whooping cough 234 Windows, how to blind 239 Wax, how to make 24 1 White wash 25 1 Water to purify 252 Windows to clean 256 Window support 263 Whalebone, etc . . ' 260 WHERE YOU CAN GET THE BEST in all kinds of &:roce:ries, "V"EGhET.^^BIL.ES. ETC. vlM' JtB, JE S 'MmLV_ BREAD, PIES I CAKES ■*?GOOKIES*94.BROWNtBBEAD«*^ €>JKB.S:«^C»1W. ^^0^ -1 I'M LIBRARY OF CONGRESS 014 184 174 9