OCT 28 
THE RURAL WEW-YORSCER 
739 
plushes than which nothing made can be 
richer. The ground of figured plushes are 
generally in two colors, as green and straw¬ 
berry red, leaf brown and peacock blue, old 
gold and black, or wine and canary. These 
are ribbed or figured; the most showy , perhaps, 
are the large round dots; with this season 
is produced the disc form and half moon, in 
conjunction with an uncut residue, which is 
half in the light shades and half in the dark. 
We see fringes, passementeries and embroi¬ 
dery displayed at the counters, but they sink 
into insignificance beside the gorgeous hues of 
these rich fabrics which require no trimming. 
The only thing one would dare add to such 
is the rare and costly laces, of almost fabulous 
prices. 
But there are plenty of materials handsome 
and dressy enough fov the many who will be 
satisfied with dresses less gorgeous than those 
made of the goods we have described. 
Those who have a good silk skirt, either 
black or colored, the waist of which having 
Embroidered Sauquk. —Fig. 405. 
lost its freshness, can make a fashionable cos¬ 
tume by adding a basque made of velvet. 
Should the dress be a light color the basque 
may be a dark shade of the same color, or 
black. A great deal depends upon the set of 
it, so be careful to have it cut by a skilled 
dressmaker. No other trimming is required 
than handsome buttons. 
There are figured woolen goods which, com¬ 
bined with velvet,are handsome enough. Cash- 
mere and satin is always pretty. And the 
embroidered cashmere, costing from $1.20 per 
yard up to $3.00, according to the design, is as 
rich a trimming as one needs. It is put on the 
front of the overskirt, around the basque, in¬ 
cluding the waist and the sleeves. 
There has been an improvement this season 
upon the ulster that was worn last year,and the 
new garment is called a redingote. It is cut 
to fit the figure snug, like a dress. The skirt 
hangs without draping, getting the fullness 
from the side forms and back seams, which is 
lail in two box pleats. It is trimmed all 
around with a ruching of the cloth cut four 
inches in width, pinked on each edge and 
pleated in triple box pleat. 
We produce a cut, this week, that we think 
will be of great service to many; for cloth 
cloaks seldom wear out, but they do grow 
shiny in the back where we lean so con¬ 
stantly uguinst the pews, cars, etc. With a 
little expense the saoque that has been laid 
away so long, being somewhat out of style, 
can be brought to the light, cleaned and 
freshened up, and then embroidered as our cut 
shows. Have it stamped, if you live near a 
village or city where you can; if not, trace 
on a piece of tissue paper the design; baste it 
on the cloth and sew on the braid over the 
tracing, tearing out the paper when finished. 
The braid is called soutache; it is a heavy 
worsted braid, made expressly for cloth em¬ 
broidery. 
-♦♦♦- 
GIVE THE GIRLS A CHANCE. 
MRS. J. E. S. 
It occurs to me that it would be an excel¬ 
lent thing to give the girls a chance to learn 
thoroughly the art of housekeeping by taking 
them as apprentices. For no girl however 
bright and bandy, can be a good housekeeper 
without first learning all the intricate ins and 
outs of doing housework well, and of doing 
it to the best advantage. By having a thorough 
course of instruction one would be enabled to 
demand good pay if going out to service, or 
she could skillfully do her own household 
work, and be able to intelligently oversee the 
doing of it. Possibly there is no calling for 
women that is more sure or is better paid 
than that of a good housekeeper. Not be¬ 
cause they are scarce but owing more to 
ladies knowing it is the best economy to pay 
well for a good workwoman who knows how 
to do housework and can be relied upon to lo 
it well and economically. At present the 
ser rant is a trial, simply because the majority 
are ignoraot and untidy and not willing to 
improve, and are altogether a very extrava¬ 
gant household article. This class of girls 
brings the kitchen and everything pertaining 
to it into disrepute, and the better class of 
girls seek employment elsewhere, preferring 
to work harder for lower wages rather than 
be brought into such associations. And thus 
it is things in our homes are going from had 
to worse. Our servants are becoming more 
unsatisfactory while our girls are wholly un¬ 
fitting themselves for taking charge of any 
kind of a home in the near or far future, but 
to which they aspire and hope to attain. This 
may all he done away with if those who hire 
will adopt a new code of household laws, by 
taking clean, willing and reputable girls as 
apprentices. A better state of things would 
soon be instituted and hoth the ladies and the 
girl3 would be much better off in the end. 
A lady taking on apprentice must be one 
thoroughly qualified and competent to give 
instruction, and with the understanding that 
the apprentice is to learo house-keeping. As 
soon as learned she is to be paid for her work. 
If the girl is interested and apt she will soon 
be able to earn something while learning, 
which is an induesment to do the very best 
she can possibly. For a girl to receive the 
most profit for her time she had better go into 
a comfortably well to-do family where the 
lady looks personally after the household 
affairs; for in our wealthy families, society de¬ 
mands so much time from the ladies, that 
they can afford to pay more and not be com¬ 
pelled tn look after the cares of the house. 
Such placed are good after the apprentice has 
become skillful in her work. Skilled work¬ 
men inform themselves so as to work to bet¬ 
ter advantage, and do more and better work. 
And working in such ways is ju-t the defer¬ 
ence between skilled and unskilled labor. 
This difference is perceptible in little things 
specially pertaining to housework. For in¬ 
stance one girl mav sweep, she sweeps across 
the 6eams, across the carpet onto the oil cloth 
and from the border if there is one across to 
the carpet; somehow she manages to cross 
everything, raising it and the dust alike. If 
the room is well swept when she gets through 
there has been an undue amount of sweeping 
and also an undue amount of wear and tear on 
materials. Another will take the broom, and 
all the crevices, seams, horders, and where 
the oil cloth is tacked down—with a long 
sweep of the broom lengthwise —the dust is 
taken out; this is less work for her. better for 
the materials and the result is as good if not 
better than in the other case; one works in¬ 
telligently the other does not. In washing 
dishes and in making bods there is the same 
perceptible difference; still the chances are 
there is not so great a difference as there is 
in baking and cooking The fact is in all 
kinds of housework, house arranging and 
house planning, the more skilled labor we caa 
employ, the better anti more economical is our 
work done. How are we to succeed in secur¬ 
ing this kind of work people! By adopting the 
apprentice plan and educating our young girls 
np to it. In this way will our homes become 
what they should be and our young men then 
can look for help-meet and not look in vain. 
In every house, in every room of the house, 
a spirit pervades it much »s the spirit of 
the one doing the work. Sometimes it is 
the spirit of love, shown in the neat and 
tender care and thoughtful arrangement of 
even the minutest household articles. Too 
often, however, it is a spirit of neglect and 
untidiness apparent in the hurried carelessness 
of everything done in a half slip-shod way. 
The remedy of this growing evil we believe 
can most effectually be doue by dispensing 
wholly with servants, and securing the ser¬ 
vices of either good workwomen or appren¬ 
tices, or both. The apprentices are to receive 
board and lodging, and be taught how to 
work. The girl is learning for a purpose, that 
purpose is in part to be able to manage and 
care for a household the best that can be done 
on a certain allowance. There is to be no 
question whether she is good enough to eat 
with the family or not. It is a portion of her 
work to wait on the table. And in some fam¬ 
ilies with all the appurtenances that wealth 
brings if a girl can wait on the table with 
satisfaction aud dispatch, she has reason to 
congratulate herself with a good deal of 
pride. In fact, there are so many who can 
wait upon a table at beet but awkwardly 
while so few can do it only half well, that for 
one who can do it well the chances are she 
will not want for a good place or good pay. 
An important feature in being apprenticed is 
to be disciplined to such a degree so as to be 
able to form business habits and adhere 
them. These differences of opinion as to 
working at? this or doing that is mainly due to 
a wrong construction being applied to work. 
Girls generally wish to be respected and con¬ 
sidered respectable, and owing to their being 
wrongly educated, or else not educated at all t 
they come to look upon certain household 
work as belittling. The work is not belit¬ 
tling in the least, but often times the man* 
ner in which it is done belittles the one who 
does it. We think the apprentice plan might 
be made to work admirably. By it we could 
secure a better class of girls; girls who would 
take an interest in the work, and vrho would 
look forward to a home of their own with a 
good deal better prospect of making it pleas¬ 
ant than can a clerk or sewing girl. Men of 
sense will see the beauty of such an arrange¬ 
ment, and they can but admire the girl who 
has the courage to start out on, or rather in 
the new and practical profession of being a 
scientific housekeeper. 
- ♦ — ♦- 
GRUMBLING AND GRATITUDE. 
ANNIE L. JACK. 
“Only a few apples this year. It is a 
gleaning season.” Such are our remarks to 
those who inquire as to the state of the crop, 
and when one knows that fruit is our staple 
it seems a little hard, and then we grumble. 
Itis human nature to do so. Whv are things 
so unevenly ordered? One year our trees are j 
so heavily laden that limbs and branches suf¬ 
fer in consequence; the next there is only a 
scattering here and there of the ruby fruit, 
and time, patience and pocket suffer by the 
deficiency. 
Then the grapes will not ripen. Why has 
the sun been so chary of its rays during this 
season of 1882? The beautiful bunches hang 
heavy on the vines, but they lack the ripened 
glow and bloom—there is no aroma, no rich¬ 
ness or sweetness. Aud thus we learn that 
“Paul may plant,” and we may hoe and prune 
and do the best we can, but it is “God alone 
who giveth the increase.” And as the chill 
breath of frost blackens the vines where hang 
the unrinened hunches, we once more indulge 
in grumbling that Summer had not lasted one 
bright week longer before these dire effects 
destroyed our hopes. Then one fine morning 
we are startled into a fit of gratitude, for 
close to our doors, and freighted with our 
friends and neighbors, the daily steamer ex¬ 
plodes within sound of our hearing. As we 
see the wounded pass by, and the dead brought 
back to their desolate homes, we think of 
what might have been. For it was exhibi¬ 
tion week, and only the day before the disas¬ 
ter half of our family had been to the city 
on that unworthy steamer. Let us be thank¬ 
ful. Frost and mildew are hard to bear, and 
blighted hopes that this season cannot realize, 
but they Are all as nothing comp ired with 
the happiness of health, and home an un¬ 
broken circle. 
Domestic Camonti} 
CONDUCTED BV EMILY MAPLE 
HOME LIFE AT “VUE DE L’EAU." 
Sugar in Tomato Catsup; Scallop Soup; 
Sweet Pickled Grapes ; Protecting a Child's 
Chest. 
MRS. A. 
Mrs. V. called this morning and left a new 
recipe for tomato catsup, which she thinks 
excellent. Looking it over after she had gone, 
i saw as one of the ingredients, “one-half cup 
of sugar.” That brought me back to my early 
days of housekeeping. What mischief a little 
sugar in tomato catsup has made for mel I 
am ashamed to acknowledge my ignorance, 
or rather thoughtlessness, but I actually added 
sugar to my catsup year after year and 
thought it unaccountable that neither cords 
nor cement would keep the corks in the bottles, 
or if the corks were not forced out, when 
drawn out the catsup foamed like ale. When 
adding a spoonful of sugar to my bread 
sponge one morning (I was thinking of trying 
catsup once more) it “came to me” why my 
catsup fermented. 
E. brought home a quart of scallops last 
night which I made into a soup as follows: 
With chopping kuife and bowl 1 minced them 
very fine, added a pint of water and put over 
the fire. A quart of milk was put on to heat 
in a separate pan. When the scallops had 
boiled 15 minutes I added the hot milk, sifted 
in three powdered milk crackers, seasoned 
with pepper and salt aud a bit of butter and 
poured into the tureen. The soup was delicious 
end was thought by the epicurean of the 
family to tie the “richest of all soups.” 
This Fall I have put white, red, and black 
grapes into glass cans and covered them with 
sweetened vinegar with half a dozen cloves 
and a teaspoonful of whole whit* mustard to 
each bottle. The grapes were left upon the 
stems and I was careful to reject any that had 
the skins broken. The Delaware bunches 
were left whole, but the larger bunches were 
divided up to allow more compact packing 
into the cans. The vinegar should not be too 
strong and half a teacupful of white sugar to 
a quart can was the quantity of sweetening I 
used. Grapes thus pickled retain their own 
good flavor and are excel lent eaten with meats. 
Emily has had a terrible cold which settled 
in her throat. After applying mustard we 
desired to protect her throat and chest with a 
thin pad of cotton. I first stitched it to her 
under-vest, but it did not keep in place. Then 
I cut a piece of thin cotton cloth the size 
required with ends long enough to go around 
the neck, tacked cotton on one side (noton the 
ends) and with a safety-pin fastened it in place. 
With two or three of these protectors I could 
change them when moist with perspiration 
and so prevent her from taking more cold. 
As she recovers, I shall each morning, little by 
little, pull off the cotton until only the thin 
cloth remains which can be taken off with 
little danger. I am not in favor of muffling 
up a child’s neck in-doors or out, but in this 
particular case some protection seemed 
desirable. 
--- 
GLEANINGS. 
ANNIE L. JACK. 
MAYONNAISE AU CHOU. 
Mix a teaspoonful of drv mustard with half 
a teacupful of vinegar. Add one tablespoon¬ 
ful of sugar. Melt the °flnw quantity of but¬ 
ter, and mix with two well beaten eggs. Stir 
this gradually with the vinegar, add salt to 
taste. Place over the fire, and add a pint of 
finely chopped white cabbage. Bring all to a 
boil, and put away. To be eaten cold. 
TURKISH MARROW. 
Mince some cold meat very fine; add sweet 
herbs, salt and p«pper. Mix with one egg and 
a little gravy. Cut the top off from a vegeta¬ 
ble-marrow, scoop out the seeds, fill it with 
this mixture, tie on the top and stew till ten¬ 
der. Serve with good gravy poured over. 
These recipes were sent me by one who has 
tried them and she says: “With your large 
garden, where every kind of vegetable grows, 
you will have vegetable-marrow I am sure, 
and if tried you will pronounce it delicious.” 
During a recent little trip from home I 
asked a lady friend how she kept her silver 
so bright. She told me that she cleaned it 
with whitening wet with kerosene, and as 
eaoh pieee was cleaned it was at once put into 
hot suds and rubbed with chamois leather af¬ 
ter the riusing. I thought it might, leave a 
taint of the oil, but by putting the cleaned 
articles into hot water, find they are quite 
free from the unpleasant odor, while the polish 
is as satisfactory as that oroduced by the more 
expensive diamond dust. 
DOMESTIC RECIPES. 
FRIED WHOLE POTATOES. 
Select those the size of an egg. Peel and 
boil in salted water. Take from the fire as 
soon as tender so that they may remain whole. 
Have ready a beaten egg aud some powdered 
cracker. First roll the potatoes in the egg 
and then in the cracker dnst and drop into 
boiling lard. Cook until quite a deep brown. 
TO FRY ONIONS. 
Slice and boil for 10 or 15 minutes, each 
time in three different waters. Drain and 
fry in a little butter. Stir to prevent burn¬ 
ing. Season and serve at once. mrs. V. 
BONED HAM. 
Soak a rather small ham in water over¬ 
night; in the morning boil until perfectly ten¬ 
der in two waters, adding a cupful of brown 
sugar to each water. When done let cool, 
then carefully remove bone. Fill the opening 
with cold minced chicken, veal or mutton, 
well seasoned. Press into shape; tie with tape 
if necessary; put back into the pot; just bring 
to a boil; remove pot from fire, and let ham 
remain in until liquid is cold. Skin; cover the 
top with the whites of two eggs beaten to a 
froth, and sprinkle over cracker-dust. Set in 
the oven until nicely browned. Do not slice 
until cold. mrs. m. g. j. 
FRIED OYSTERS AND COLD SLAW. 
Slice the heart of a cabbage very fine; sea¬ 
son with salt, pepper a spoonful or more of 
tomato catsup and a little vinegar. Pile in 
the center of a platter, and arrange fried 
oysters around it. MRS. WOOD. 
- ♦ » » 
Horsford’n Acid Phosphate, 
For Overworked Professional Men. 
Dr. Cuas. T. Mitchell, Canandaigua, N. 
Y., says: “ I think it a grand restorer of brain 
force or nervous energy.”—Adv. 
