Ladies Column.

Wairarapa Standard, Volume XX, Issue 2092, 15 July 1887, Page 2 (Supplement)

Ladies Column.

3 c t ° ra tive and Other Notes —A pretty ■ y of making baby blankets is to have the eagies crenelated instead of scalloped. Delicate torchon lace finishes the edges. r f f u Cradl ? aI K b <»n is made c»f alternate stripes frainnf e - lnC i' W^e blue satin ribbon and “ p , e lnße rtion. Marguerites are applied on the satin stripes. Wide guipure lace corresponding to the insertion, edges the dainty cover. snfle™« h f m ° mile b . agS often B ive re,ief t0 lining f £T n ® u , ral P a ; They are made of gom ’ 'f b1 ed , Wltb cbara °mile biosthl Btßlkß- When needed, place wTk tm plate m th e oven, where they wid become very hot bat not burn. *°, 8 prett y whisk-broom holder, silesfa and P H teb ?u rd 0886 sm ootbly with cord Drnnp ge V ® v° P and h ol * olll with cord. Drape a bright scarf edged with none “o/d CefQ 7 *? tbe outer sid< h 80 that nend bv caße . 8^ aII be visible, and susb o rf Or f bbon - The Silvia should oe of the color of the scarf. that”have 6 b ° n^ k !u Per 88y8 that 'stockings serviceable the,r P nr P«» «><i a ™ not iron f reP oor Persona are useful for rpatyi an I 6 ”’ Blloul<l be cut down the shfa a " d8moot h!y folded, with the foot insido The edges should be firmly overcast iron tinMp Dg lne j thread. Slip covers for mm-holders are admirable. They may be of stout gray imen in a bag shape. They are slipped over the iron-holder and tacked at the open end.

Odds and ends of wool my be utilized with pretty effect for afghans. The bits of wool are knotted together according to fancy, the ends being loft about an inch in length. They are crotcheted together with a coarse needle in plain stitch. The knots must be kept on one side, so the longer pieces of wool should be used for the return row for the upper side. If, however, all the bits are small, it is a simple matter to draw the knots through to the other side. The ends of the wool have a mossy look, and the Varied colors have a cheerful effect.

A Woman Farmer.— A correspondent of (he Germantown 11 Telegraph 1 ' gives a brief description of Mrs. Barney Newell, who is nearly seventy years old, and resides in Greenfield, U.S. tier husband died twenty years since, and left her with a farm of one hundred and forty acres, a part of it under mortgage. She has kept the farm, paid up the mortgage, made repairs on her buildings, and at the presdnt time is hale and hearty, hj or the past ten years she has bad her bouse filled with summer boarders, and all who once enjoy her hospitality are anxious to come again and bring their friends with them. At the present time she employs four servants, two on tire farm and the same indoors, except during the summer, when more help is needed in the house. Her barn is well stocked with good cows, from which she makes, and sells for' the highest price, her gilt edged butter. She also keeps poultry, having kept through the past winter one hundred and forty fowls, which she herself never failed to feed every morning. She keeps two horses and any nuraber° of all kinds of pet animals, which follow her around as she walks over her farm. I spent a pleasant day with her not long since, and I said to her—- “ Why do you keep this farm and burden yourself with all these many cares, and work so hard yourself 7" Laughing, she replied—- “ Oh, lam very happy ; I enjoy it all. It is mine own.”

A Common Failing.-While (ivkimonce with an old lady who bad passed her fourscore years, she said,— As I look bapk over my life, there is one thing that fills me with deep regret; that is, 1 never had that t pleasuro with my family that I should. I was always busy ; my days were spent in sewing and housework, and my evenings in piercing quilts, and making rag carpels. I never realized, until too late, how much the companionship of a mother is worth to her children. No sacrifice that I could make would be considered too great could I only have the privilege now, as 1 had then of gathering them around me in pleasant and congenial companionship."

While living in New England I once attended a funeral at a private house in a country neighborhood. I arrived early, and the only occupants of the room were two women who were strangers to me. This is the w bispered conversation I heard about the deceased.:—

\ es, said one, “ Maria was a marster housekeeper. I never so much as see aspeck of dirt about this house in my life 1" * “ Well,” replied the other, » there ought not to be; for she was eternally a-c!eaning. She never took no comfort in anything • no and not a member of the famil'v had any comfort. She worked till she got awful nervous and broken down; and, just ’twixt you and me, I believe that’s what killed Maria,”

How to Iron Cuffs and Collars —Have ready some irons very hot, only just not to scorch. And let there be enough irons not to have to wait for a second when the first is cool. These must he very clean and with a good polish. To insure the'latter have a piece of beeswax, and when the iron is taken off the fire rub it over the beeswax, and then rub the iron on some crushed salt and it will run smoothly. Now on the ironing sheet lay a clean, smooth cloth, a handkerchief will do. Lay a collar on this, fold over part of the handkerchief and iron quickly from one end to the other two or three times to dry it a little. While still steaming take off the handkerchief, stretch the collar with the hands and iron briskly on the right side straight across. If the iron is not hot enough, or the collar too dry, the starch will stick. When the right side is smooth, without creases turn it on the other side andiron more slowly so as to dry it thoroughly. The irons require constant renewing, as the damp cools them quickly. If any starch appears on the iron it must he scraped off with a knife before going back to the fire. If you do not want shirts or cuffs to blister and wrinkle when buttoned do not make the first, or boiled starch, too stiff, and mb it in well. Of course you know that (they should always be dipped in cold starch, i. 0., clear starch mixed thin with cold water, before ironing.

RECIPES. Onion Soup. —Boil four Spanish onions in a quart .if water until nearly cooked, strain off the water, then finish cooking the onions in a quart and a half of njilk and water When they are quite tender pass them through a sieve .and add to them milk if needed to make the right consistency with the milk and water the onions were cooked in. Add pepper and salt, and before serving a piece of butter the size of a walnut. Serve with dice shaped pieces of toasted bread. Bread Sauce for Roast Fowl —Peel and quarter an onion, simmer it in one pint of milk until tender, break some stale bread into small pieces, and free from crust or hard bits, place it in a saucepan and strain the nulk over it. Let it souk for an hour then boat smooth with a fork and add seasoning of cayenne, pounded mace, salt, and 1 oz of butter. A little cream beaten in hot is an improvement.

Sweet Omelet —Heat whites of four and yolks of six eggs with a little salt. Place a piece of butter the si/.o of an eg" in the pan and melt thoroughly. Then pour in the eggs! W hen these are set, put apricot or other jam on the omelet, and fold it. Place the omelet on a hot dish and sprinkle with powdered sugar. Brown with a salamander. White Soup Pour large potatoes, one egg, butter, celery seeds, one pint of milk. Boil the potatoes, mash them with the butter, add egg well beaten, and a little salt and

’clary seed. Boil the milk with the water n which the potatoes were cooked, pour on to by mixture, stir well, strain, and send piping r..| to table. 533