THE LADIES' FLORAL CABINET. 
93 
basque fronts. Polonaises also promise to remain in 
favor. 
The summer silks introduced this season are unusu¬ 
ally pretty and show a broken pin-check on a change¬ 
able ground; Bismarck-brown, golden-olive and mauve 
shades being some of the most attractive. They are soft 
finished, of good quality, promising to wear well, and 
retail at $1.25 per yard. 
It is said that white dresses will be worn more the 
coming season than for the past two years, and for thin 
materials nothing could be handsomer than the em¬ 
broidered Swiss robes coming in dress patterns, with 
sufficient embroidery both very wide and narrow for 
trimming. 
Hamburg netting, which is quite inexpensive, is 
shown in twenty-four-inch widths for one dollar a yard, 
and is to be used for front breadths, yokes and sleeves, 
to many white dresses. White nun’s-veiling, though 
not the most fashionable material, makes a very hand¬ 
some dress at small expense when trimmed with wide 
oriental lace, and has the advantage over muslin 
dresses of keeping their beauty even when worn in 
the dampness. 
Designs seen last year on India silks are reproduced 
in cotton goods. Percales and sateens come in checks 
similar to Scotch ginghams, and are simply made with 
plain basque and a short round skirt trimmed with 
gathered ruffles. 
White shirtings for small boys show designs especially 
.boyish, some having tiny velocipedes, bicycles, bridles 
and spurs scattered about in such profusion as surely to 
delight the hearts of the little wearers, or if they are 
not inclined so much to sports there are monkeys with 
fiddles, and designs of birds, bees and flowers. 
HOUSEKEEPING. 
Lemon Jelly Cake. 
One cup of butter; two cups of sugar; one cup of 
sweet milk; whites of six eggs; three cups of flour; one 
even teaspoon soda, and three even teaspoons of cream 
tartar. Bake in layers, and when done spread between 
them lemon jelly made as follows: one cup of sugar; one 
lemon; yolks of six eggs; a piece of butter the size of 
an egg. Grate the rind of the lemon and squeeze out 
the juice; boil until thick, and cool before using. 
Cream Sponge Cake. 
Break two eggs in a coffee cup; beat them well and 
then pour in enough sweet cream to fill the cup and 
beat again. Then to this add one cup of sugar, one cup 
and a half of flour in which two teaspoons of baking 
powder have been thoroughly stirred. 
Sponge Pudding. 
Three eggs, one cup of sugar, one cup of flour, two 
tablespoons of water, one half teaspoon of soda, and 
one and one-half teaspoons of cream tartar. Beat the 
eggs thoroughly, mix cream tartar with the flour, and 
dissolve the soda in the cold water, adding it last. Bake 
in a large roasting-pan; spread the batter thinly and 
bake ten minutes. When done, spread with currant 
jelly, roll while warm, and lay in a clean towel in the 
warming oven. Send it to the table on a platter, and 
slice. Serve with pudding sauce, flavored with wine or 
lemon juice. 
Pudding Sauce. 
Allow a piece of butter the size of a chestnut and a 
heaping teaspoon of sugar to each person. Stir to a 
cream. Moisten what flour will be required to thicken 
it with a little cold water, being careful that there are 
no lumps in it. Then pour boiling water slowly over it 
until it is scalded, when it is to be poured over the 
butter and sugar, stirring it briskly all the time. 
Flavor with anything you choose. For a richer sauce 
add an egg. Beat the white to a stiff froth and stir 
them in gently just before sending to the table. 
Tart Crust. 
One cup of lard; one tablespoon of sugar; three table¬ 
spoons of water, and the white of one egg. Mix to¬ 
gether with sufficient flour to make it roll out easily 
and cut in small circles, placing a roll of the crust 
around each one for a rim. Fill with jelly and cover 
with another round piece in which three holes have 
been cut, and then bake. 
Graham Gems. 
One pint of graham, two teaspoons of baking pow¬ 
der, one tablespoon of shortening, one even spoon of 
sugar, a little salt. Mix baking powder with the flour, 
tub the shortening through it, and stir with milk till it 
is thin enough to drop from a spoon. Some cooks like 
to add an egg. The pans should be hot and thoroughly 
greased, and should stand on the stove while they are 
filled, and a moment longer, until the gems begin to 
rise, then they must be put on the upper grate of the 
oven. They will bake in fifteen minutes if the oven 
is hot. 
Veal Cutlet. 
* 
Veal requires more cooking than any meat except 
pork. It is too dry to broil, and is best fried and served 
with a nice gravy. It should be fried slowly, and if 
there is not enough of its own fat to fry it, a little fresh 
suet will answer. When it is doue, remove the meat to 
a platter and pour some milk into the pan, adding a 
small piece of butter if you think it will not be rich 
enough. Moisten some flour with a little milk, and stir 
it into the milk in the pan. The gravy will be colored 
a beautiful brown from the juices of the meat that have 
dried on the pan—if it is well stirred. Beat up an egg 
and stir it into the gravy just before taking it up, and 
then pour it around the meat. Mbs. C. G. Herbert. 
