jUPBJL 28 
OOBE’S BUBAL UEW-YO'RKEB 
2?4 . 
^omcstin d^oitomjr. ! 
HOW TO MAKE A SALAD. 
In an English Magazine we find the follow¬ 
ing :—Drooping lettuces and wilted endive 
have again reared their heads crisply, chal¬ 
lenging the fate they covet, Tfle abominable 
practice of serving salad with cheese has 
received gome rude shocks, and, thanks to 
the influence of continental travel, the En¬ 
glishman browses as contentedly as any 
Frenchman of thorn all. The philosophic- con¬ 
sideration of a salad results in its division 
Into three heads—the vegetable part or 
foundation, the dressing or sauce, and the 
accessories. For a salad to be really perfect 
it must be freshly gathered, and if it. can be 
obtained free from mold or gravel it is bet- 
• ter to eat it, unwashed ; but, if these eondi 
tions cannot be complied with, the salad 
must be very carefully washed and very 
thoroughly drained. English and American 
salad caters are unhappily fond of cutting up 
lettuce anti endive into line shreds, an opera¬ 
tion at, once destroying the crispness, charac¬ 
ter, and lightness of the (lish. Lettuces 
should be torn asunder utul broken in pieces 
by the agency of the lingers alone, and should 
on no account be outraged by the contact of 
steel. The fragments oim be dried perfectly 
by being shaken in several napkins until the 
superfluous moisture is absorbed. The same 
remark will apply to endive, but endive and 
lettuce should never he mixed together in 
the same salad bowl. As condiments, how¬ 
ever, an immense number of herbs may bo 
used, as water-cresses, tarragon, burnet, 
garden-cress, chervil, basil, mint, and marjo¬ 
ram. An excellent salad is that called Barite 
ile (Japuiiin, and a good salad may also be 
made of unripe tomatoes, or even of the 
common dandelion, which grows Avild in 
e\'ery country lane. Salad-dressing demands 
considerable skill in all its preparation. 
Spain declares that to make a good salad a, 
miser should pour out the vinegar, a spend¬ 
thrift the oil, n wise man the pepper and salt, 
and a madman should mix the whole togeth¬ 
er. This is all very well iu a rough way, but 
it is of very slight value practically, as on 
the exact proportion of the oil to the vinegar 
depends the success of the whole operation. 
The correct proportion of oil to vinegar is as 
three to one, and the quantity of pepper and 
salt must depend much upon the individual 
taste. As a general rule, however, sufficient 
salt should be put iu ; pepper may be more 
sparingly used. It may not beuuiiss to remark 
that the very best and nuttiest olive oil 
should be used, and that the only vinegar fit 
for salad dressing is the French wine vinegar. 
In a salad of Cos lettuce tarragon vinegar 
should invariably be used. For all salads 
intended to be eaten wit h roast meat or poul¬ 
try, or even with fried or boiled lisli, the 
above four elements will make the best 
dressing. The Mayunnwf’SV is a compound 
sauce made of ofl, popper, salt, mustard, 
tarragon vinegar, the yolks of raw and hard- 
boiled eggs, and aspic jelly. Mayonnaise is 
the foundation of the cold forms of nance a 
la tartar* (so excellent with trout or cels), 
sauce rcmouladc, ravifjolr and poi crude. 
The accessories of a salad may be described 
as everything which is good to eat cold. 
Olives, capers, anchovies, sardines, herrings, 
prawns, shrimps, crabs, lobsters, Italian and 
German sauiuiges, ham, and all sorts of cold 
fish , fiesh, and foA\ r l can be advantageously 
introduced in a salad. 
-♦-*-«.-- 
DOMESTIC BREVITIES. 
To Make a Pair of Paid *.—In answer to a 
lady’s inquiry (see Rural, Feb. fS), I suggest: 
—Put in pockets ; work buttonholes in front 
piece, and stitch it on ; spread lining, and 
baste on fronts and backs ; cut lining ; baste 
from notches at knee to foot, without re¬ 
gard to the bottom ; also from notches near 
pocket ; work the fullness in evenly ; then 
from notches at knee, on inside, to crotch, 
working fullness toward the top ; sew aud 
press ; put in canvass and hem bottoms ; sew 
on waistbands ; sew together and press them 
oil; sow on buttons, and you are done. 1 do 
not wish to discourage you, but if you wish 
to know how to make a pair of pants as they 
should 1)0 made, go to your tailor and ask 
him to show you ; or, if he would let you 
work a week or two (and not charge you for 
the goods you spoil) you should he thankful. 
—Tailor. 
To Make Rained Doughnuts. — Take a 
quart of sponge for bread after it is fight, a 
pint of warm water, two eggs, a teacup of 
sugar, a pinch of salt, a teaspoon of ground 
pork gravy ; mix this Avell and mold in flour e 
the same as for bread. Let the dough stand s 
until light, then cut in any shape and fry in s 
hot lard. They are lighter if cut in Strips t 
and twisted than if cut with a cake cutter, a 
The quantity of sponge used need not be i 
measured. A little practice enables one to 
tell the quantity sufficiently near. Lard is a 
better to shorten them with than butter, t 
They can be made without sugar occasion- 1 
ally, and it makes an agreeable change. I 
These make prime breakfast cakes with cof- i 
fee.— Farmer’ s Wirx. ' 
Work-Table Cover (See Page 2(58). —This ' 
cover is of fawn-colored cloth, ornamented 
elaborately on the ends in application em¬ 
broidery. The design figures which look 
dark in the illustration are applied in brown 
cloth ; on the middle of each leaf of the large 
middle application figure apply a piece of 
dark bn- vn velvet. Edge all the applied fig 
ures with fawn-colored soutache, and orna¬ 
ment the pieces of velvet besides in point. 
Russo embroidery with fawn-colored sad¬ 
dler’s silk, For the lines of the design sew 
on brown soutache in t w<> shades. The cover 
is bordered with light brown open silk fringe 
an inch and a quarter wide. Brown percale 
lining. 
About Packing Eggs. —I, too, would liko 
to kfiow some good, easy Avay to pack eggs 
so that they would keep fresh through the 
summer. 1 have tried packing in salt, small 
cud down, no egg touching another, but it 
has usually ended in the yolk adhering to the 
shell so as to reader the egg wort hless. Have 
packed in oats with no hotter success. To 
varnish them, as some recommend, would, 
it seems to me, ho a tedious process, whore 
there are a number of eggs gathered daily.— 
Farmer’s Wife. 
Keeping Eggs Without Salt.—I formerly 
thought L must have plenty of salt when I 
put up my eggs for winter; but for two 
years I have packed them in bran alone, 
with small end down, and have used some of 
them since the middle of March, which ap¬ 
peared ns nice as in the autumn, when they 
were packed, 1 have kept them over six 
months in this way, and some, by packing in 
oats, instead of bran. This seems so simple 
and easy that I desire to give it to Ruralists. 
1 —Mrs. M. 
Washing Black Calico.—After washing in 
warm suds, rinse iu cool water, with a hand- 
! ful of salt thrown in the rinse, or, perhaps, 
Iu the starch water -have not tried the lat¬ 
ter. A little bran Avuter in the lust suds wifi 
\> >“* 
make it wash easier. On no account soak the 
goods, as that fades badly. Ann. 
I To Color Green With Analine , is Avliat A 
^ Southern Girl asks some of our renders to 
, tell her. 
ently, or else catch the entire skirt up A ery 
short in the back. The sash is always at the 
side, and generally knotted quite low. Tt is 
double, either velvet and silk, cashmere and 
silk, or both sides silk. Polonaises fire treated 
in the same way. 
Kilt plaiting is very much worn. The front 
width will be kilt-plaited from the waist or 
two-thirds of the length of the skirt. The 
back widths Avill have throe flounces, and 
these generally ruffled. If kilt pleating is 
not used on the front width, straps of silk, 
corded, are placed lengthwise mu 1 graduated, 
or flat flounces scalloped or vaudykod. 
Overskirts often have almost all the apron 
of kilt plaits, which a re fastened to the upper 
part by a bias corded band. A very pretty 
style <'f basque is square, slashed at the side 
scams and finished with kflt flouncing about 
six Inches in depth. 
Old gray or solid-colored silk skirts may bo 
used by putting on at intervals, say three j 
flounces of camel’s hair cloth, kill.-plaited, 
and wearing with it a camel’s hair polonaise 
of the same shade. Polonaises lor morning 
wear are fastened half way down the skirt, 
drawn tightly back, and trimmed with 
lengthwise bonds of crepe down tho ent ire 
front. The same form of trimming; can be 
used to other colors, but should never be 
contrasted. 
The only crinoline used now is a punier for 
the back, which is not intended to be appar¬ 
ent, but merely to hold out the skirts and 
give them the required flow. The front 
widths are utterly plain, and U> make them 
so they are tied back with strings ; this is 
also done to t he. polonaise or apron front. 
Hustles, or protuberances of my kind in the 
back, are not fashionable. 
BONNETS. 
Mode. 1 ) and Manners. 
ITEMS ABOUT COSTUMES. 
Eatsry Avcek there appear new kinds of 
batiste for summer costumes. Among the 
latest is that with a large embroidered leaf, 
price* $1.50. It is chiefly used for under* 
skirts. Polonaises to wear Avitli it, are made 
of a narroAV striped batiste, Avith the ground 
in horizontal threads, and the stripes of 
thick Aviiite threads. Tliis batiste has been 
just exhibited, and will doubtless bo A'ery 
popular. 15ut none of those bizarre varieties 
will ever be as neat, and lady-like as the plain 
batiste trimmed with Avhite embroidery, yak 
lace or Maiines lace, Avhicli is now used iu 
the same way a h the yak laee. 
A uoav dead-blue color is called “ turquoise 
morteA It is used for tunics and sacks. The 
tunic has a braided border, trimmed Avith 
fringe. The sack is in the shape of the Dol¬ 
man, and is liberally covered witli braiding. 
The camel’s hair polonaise is repeated in 
every material. The proper buttons for 
these are oxydized, or old silver buttons, 
wldoh are of the quaintest designs, and im¬ 
part an air of elegance to the plainest goods. 
Great antique clasps are used for clasping 
the belts, and are often placed in the buck of 
the belt ; but here they are very much out 
of place. 
Overskirts are still worn, especially in the 
handsomer goods. They are either very long 
or very short. When long, they make an 
apron reach mg nearly t<? the bottom of the 
dress. They are caught high up near tho 
back, which sometimes is merely two long 
sash ends. Overskirts have only flat trim¬ 
mings, bias bauds and fringes, or are per¬ 
fectly plain and simply hemmed. Indeed, 
some of the handsomest costumes have the 
overskirts plain, but they are rendered very 
stylish by means of the sash and the draping. 
cinnamon, three tablespoons of lard, or fried 1 The idea now is to drape the two sides differ- 
Colors are used largely on bonnets, some- t 
times four dillerent shades, two of those t. 
contrasting. For example, tAvo shades of i 
Union, which is the yellowish green of limes, t 
with grays of the bluish tinge ; or two shades i 
of sage Avith crimsons ; or two shades of i 
olive with bines a deep and pale blue. In i 
the selection of those the most refined and { 
accurate taste is necessary to make them liar- , 
monize. i 
A very pretty bonnet has a turned-up brim i 
covered With velvet ; the crown is square, 
covered with Brussels net. A bandeau of 
jet encircles it, holding a frill of Chantilly 
lace. Under the brim is a band of the palest 
pink ribbon, with a bow in front. In the 
back is a fall of blnildo and lace, loops of pale 
pink and 1 deep crimson ribbon, and spray s of 
sweet briji r. 
A hat for a child is of fine ivhito straw, 
\A r ith a graceful brim turned up on one side. 
The brim is lined with pale bine ; around the 
crown is pale blue ribbon and standing 
bunches of bluebells. 
Black lace and stiviAv, and net dotted with 
straw, Avill be a favorite material for bonnets. 
Bandeaux come also of black i r clvct and straw 
tliat are very pretty. 
JEWELRY. 
A new ami fashionable joAvolry is of differ¬ 
ent kinds of gold, in geometrical shapes, or 
in hoops set within one unMher, the largest 
and lowest furnished with gold fringe. These 
sets cost from #150 to #100, and avc must say, 
are by no means pretty. In paying such 
prices, it is always better to get stones, cam- 
cos or coral. The last is noiv very cheap : 
sets quite elaborate in design can be had 
from #A5 to $50. We would not advise any 
one to buy them. They are made of small 
pieces of no value, and are very* easily broken. 
The handsomest coral is in solid pieces, carved 
in heads, without any gold visible. They 
are very expensive, from #100 to #200, but 
they are good for a lifetime. Now designs 
Iu coral are in single pieces Curved and set on 
gold, as a horse's head on a gold plate in- | 
closed with a horse shoe ; or a groat pink 
coral insect on a leaf. These designs are 
novel, and produce quite a pretty effect; 
they are $140 a set. 
Turquoise is a favorite stone ; they are in 
small stones, imbedded in gold, and ur- 
■ ranged as pendants ; very pretty sets can be 
' bought for # s 0. 
, NOVELTIES. 
Around the nocks of all dresses nfe starul- 
! ing ruffles of silk, fully plaited, wider in the 
. neck than in the front, Avith luce or muslin 
i ruffles inside ; they are very pretty, and suit 
i the modern style of hairdressing, which is 
3 very high. 
* First comb the hair up high in puffs, around 
- them wind a thick braid, and inside of the 
- braid place a high Spanish cotub ; tie the 
, whole round with a black velvet ribbon. 
3 A very pretty trimming comes, made of 
{ narrow pointed embroidery and Valenciennes 
;. \ lace. It is very suitable for the necks of 
- 1 dresses and for sleeves ; price, 25 cents a yard. 
DggiDmu (Information. 
CHRONIC DIARRHEA. 
1st response to inquiry for a remedy, in 
Rural New-Yorker, April 5, we have the 
following from W. TT. B,. Hudson, N. V.: 
“Fort wine cured me, when physicians could 
not for about 11 ve months. Use good port wine, 
and eat bread well toasted, As soon as the 
disease is checked, eat plenty of beefsteak 
and sweet potatoes.” 
“Mignonette,” Brooklyn, N. V., writes: 
“ l havej in sympathy for the poor little suf¬ 
ferer, concluded to semi tho following for her 
relief, knowing it is (bee A nt, as well as per¬ 
fectly harmloas:—One grain of sulphate of 
morphia to oue ounce of camphor Avator. 
If the child is very weal:, commence with 
five drops, two or three times a day ; if too 
slight a dose, increase to ton or fifteen, but 
never give more than half a ten spoonful, at 
intervals of three or four hours. Give plain, 
wholesome food, but commence with a small 
quantity, being careful not. to give more than 
the stomach can easily digest. If persevered 
in for a Aveelc or so, and afterward upon re¬ 
currence of the symptoms, 1 think it will ef¬ 
fect a-radical cure. If you hear from Mrs. 
E. K„ Avill you take the trouble to inform 
mo if she has tried it, and found it ollica- 
clous ? ’ ’ 
We trust that if Mrs. E. K., finds any help 
from these prescriptions, or from any that 
may hereafter be published, she av ill inform 
us, for the benefit of others who may require 
bucIi relief, 
I have cured diarrhea iu several instances 
Avhen physician's proscriptions failed, with 
the followingPure brandy, say half a 
teacup; burn it by setting it. on lire with a 
match ; let it burn till the cup gets hoi ; then 
take half u teaspoon ground cinnamon ; half 
a nutmeg, grated, and add a very little 
cloves; pour on them half a teacup of boiling 
water, aud fill up the cup with crushed or 
granulated sugar; then when each have 
cooled sufficiently, put in a bottle and use oc¬ 
casionally, or until you prove its value, or oth- 
orwise. 1 found it tho best remedy lever 
used, and l am the mother of eight children. 
—PERRYSIU'RO, 
In reply to Mrs. E. K. of Cuba, for chronic 
1 diarrhea: - -Equal parts of rosemary and 
' cmncsbill ; a tablospoonful of each steeped 
• in a pint of water; add one teacup of the 
best elder vinegar. Dose, one tablespoon be¬ 
fore meals and before retiring. Repeat tho 
• dose Until cured. Let her cat Avhatever she 
• wants. I never kneAV this remedy to fail. 
5 If it euros, please let me know through the 
' Rural. — H, V., Carry , Pa. 
HYGIENIC NOTES. 
Small-Pox and Sea riel Fever Remedy 
which has been used in Troy, N. Y., with 
success, and is vouched for by a physician, 
lb Avill cure small-pox and scarlet fever, I 
have used It and cured my children of scarlet 
fever; also in cases of small-pox when learned 
physicians said the patient must die, but was 
cured :—Sulphate of zinc, one grain ; fox¬ 
glove (digitalis), one grain ; half a teaspoon¬ 
ful of sugar ; mix with two tyblespoonfuls of 
water. When thoroughly nr nd, add four 
ounces of water. Take a spoonful every 
hour. Either disease will disappear In t welve 
hours. For a child, smaller doses, according 
to age. If you value advice m\d experience, 
use this for these terrible diseases.— e. c. 
Freckles and Pimples. —“ A mcrieus ” asks- 
how t o remove freckles and pimples from the 
face. Keep clean ; bathe Ihe whole body,, 
once a day at least. Eat wholesome food, as 
little fat pork and greasy food as possible, 
plenty of fruit, and do not abuse your per¬ 
son, We take it tliis inquiry comes from a 
young rajm, for he wants t o knoAv “ if there 
is any moans of forcing the beard to grow.” 
If you follow the above directions, behave 
like a man, become manly, your beard will 
groAv as fast aa nature intended it should ; 
nothing Avill make it grow faster. 
A Remedy for Corns is recommended by 
P. P. F. as followsBat he the feet in 
tepid water, to soften the corns ; pure these 
Off very closely with a. sharp knife ; then rub 
on well green peach tree leaves ; Avhen, after 
continuing the rubbing once or tAvice a day, 
the corns will disappear.” 
Frosted Feet Remedy. — Katie IS. inquires 
for a remedy for frosted feet. Dissolve glue, 
just as cabinet-makers use it ; coat the feet 
with it, using a brush. Put it on as warm as 
it can be borne ; draw on cotton socks, and 
let them remain several days. A certain 
cure.—w. r. n. 
