CbLINAR ] ■ GA THE RINGS. 



175 



vice. In summer, just as effective woi-k can be 

 done with our native ferns, using plenty of the hardy 

 native Maiden-hair {A. pedatmn) if available. Lay 

 some of the more delicate flat kinds directly on the 

 white cloth, forming the outlines of any figure that 

 may be admired, keeping the stems towards the 

 middle of the table, and filling in towards the center 

 with the light and feathery kinds, letting a few 

 wave gracefully a little above the rest. Nothing 

 makes a prettier bed for the base of a silver cande- 

 labrum, and the whole effect is cool and refreshing 

 in hot weather. 



Where plenty of flowers are available, a beauti- 

 ful and graceful effect can be produced by making 

 a mat of large, perfect leaves that will lie flat. 

 Those of the tulip tree, sycamore and grape vine 

 are useful, and during the summer the locust sends 

 forth a fresh second growth, useful when other light 

 feathery greens are hard to find. On this mat, with 

 the buds projecting on the white cloth, lay dark, 

 long-stemmed roses, or flowers of similar character, 

 and they are most effective in couples, groups or 



bunches. Occasionally a red and a white one, with 

 the white on an ivy leaf or some other dark back- 

 ground, are pleasing. The new red growth of tea 

 rose leaves is good in this way, and enhances the 

 pinks and yellows of the flowers. Keep all the 

 stems towards the head or foot of the table as may 

 be preferred, and add flowers and leaves until the 

 whole space is covered, with every regard for the 

 colors, but an easy, natural appearance in all. If 

 the semblance to a large flat bouquet has been pre- 

 served, the stems at the end can, with good effect, 

 be tied together with harmoniously colored ribbon, 

 or a rustic effect may be preserved by using a few 

 stalks of grain or some pretty vine. This disar- 

 rangement and distribution of the flowers among 

 the guests just before the party leaves the table, 

 makes an interesting feature on an informal occa- 

 sion, and always gives pleasure and promotes good 

 feeling. The flowers keep well enough without 

 water, but all imperfect or disfigured leaves should 

 be rejected, for suggestions of insects and decay are 

 unpleasant at such times. Noel Clinton. 



CULINARY GATHERINGS. 



Quinces, Peaches and Cauliflowers. — Quince pre- 

 serves. The quinces should be washed and wiped 

 clean ; then pare quarter and core them ; weigh the 

 fruit, and weigh an equal weight of white sugar. But 

 do not boil them together now, as that would harden 

 the quince, and here is the secret of this rich fruit be- 

 ing so often spoiled. Put two and a half pounds of 

 prepared fruit in a preserve kettle with a quart of cold 

 water, and let these boil a half hour ; they will then be 

 soft and eatable ; then add a saltspoon of salt to keep 

 them from breaking, two and a half pounds of sugar, 

 and boil slowly one hour longer. Sweet or sour apples 

 in quarters may be added. The sour will boil to a 

 mash, while the sweet will keep whole. If all house- 

 keepers had this recipe, the price of quinces would in- 

 crease considerably. 



Peach-paring Jelly. — American Garden, October, 

 i88g, page 359. If any one is sufficiently economical 

 to save peach skins, the best and easiest way is first to 

 wash the peaches and put them whole into a kettle with 

 a little water, and either sugar or molasses enough to 

 sweeten them. Boil till* soft. 



Cooking Cauliflower. — Cauliflower is a vegetable 

 easily raised, and would be more generally used if it was 

 better known. A dozen can be raised in a small space 

 on the north side of a house. Soak them in salted water 

 one hour to expel worms, and put into boiling water and 

 boil thirty-five minutes. Serve with butter or white 

 sauce. — Boston Suburb. 



Cooking Peaches. — In cooking the pits without 

 shells, too much of the prussic acid contained in them 

 naturally would be let into the preserve ; but peaches 

 cooked whole, either pared or not pared, are pleasantly 

 flavored by this acid, and not enough comes out of the 

 stone to do the least harm. No peach preserve is equal 

 to that made of whole, pared peaches. To four quarts of 

 them, add one cup of sugar and one cup of cold water. 

 Boil slowly till soft, but not broken ; or four quarts, as 

 above, two teacups of molasses of best quality, one cup 

 of cold water, and boil slowly till soft, but not broken. 

 A pinch of salt will help to keep them whole, and im- 

 prove them. 



Oranges prepared for the fruit dish at dessert in the 

 following manner have the double recommendation of 

 looking pretty and being very easy to manipulate on 

 one's plate. The skin is removed from the orange with 

 the exception of a band about an inch wide around the 

 middle. All the white inner skin is next carefully re- 

 moved and the edges of the band of skin trimmed per- 

 fectly neat and straight. Then this girdle is cut in one 

 place and the fruit pressed open to the center. Each 

 section of the orange is separated from the adjoining 

 one and when the work is complete the ends of the band 

 are brought together and the fruit put into its place on 

 the dish, where it appears as round and firm as ever, 

 until subsequent investigation on the individual dessert 

 plate disclose a number of tiny pieces joined only by 

 the ribbon of rind. 



