THE LADIES' FLORAL CABINET, 
165 
-without linings. The trimmings consist of a number 
of gathered rutiles, finished on the bottom with shallow 
scallops simply button-holed with embroidery-cotton, 
the color of the dress material. Wide Valenciennes 
lace is used on the neck and sleeves o" the shirred 
polonaise accompanying many of these skirts. Ribbon 
two inches wide is arranged just below the waist-line 
to form a kind of pointed girdle, and long loops and 
ends mingled with the drapery on one side; dull-blues 
and reds, salmons and shades of yellow are the colors 
used. 
Many of the percale and gingham dresses are made 
with yoke basques gathered at the waist and held in 
place with the ribbon girdle, and the bottom of the 
basque finished in shallow embroidered-scallops. The 
skirt trimmed with three scalloped flounces, above 
which a short wrinkled apron and back drapery are 
arranged. 
HOUSEKEEPING. 
Boiled Sponge Cake, 
Eggs are so plentiful at this season of the year that it 
is not necessary to economize in their use, and people 
who have been denying themselves can now indulge in 
all the good things that require fresh eggs; and although 
boiled sponge cake is not extravagant in the quantity 
used, it is necessary that the eggs be perfectly fresh. 
Seven eggs, three-quarters of a pound of fine granulated 
sugar, and. one-half a pound of flour, are all the ingre¬ 
dients used for this delicious cake, but much depends 
upon how these three articles are put together. The 
eggs are to be beaten separately, the yolks first, using 
an egg-beater so that it will be thoroughly done, then 
put them into a bright tin basin, of sufficient size to 
stir the ingredients together in. Boil the sugar in six 
tablespoons of hot water, just long enough to dissolve 
all the granules; let it stand where it will keep hot, 
until the whites of the eggs are beaten to a stiff froth; 
then add the whites to the beaten yolks, stirring them 
lightly together, and pour the boiling sugar slowly on 
them, still stirring them so that the hot sugar will scald 
all the egg. Let this cool so as not to scald the flour; 
and then add it as gently as possible. Flavor with 
lemon extract, and bake immediately in a deep bar tin. 
As it will not rise as much as some cakes, the mixture 
should fill the tin three-quarters full. When just right 
it will be very delicate and tender; but care must be 
taken to beat the separated eggs well, and put the in¬ 
gredients together with as little stirring as possible. 
Another sponge cake requiring whites of ten eggs, 
one and one-half cups of sugar, one cup of flour, and 
one teaspoon of cream-tartar; put together according 
to the directions given for it iu the Cabinet for Oct. ’83 
finds favor with all cake-lovers. It is sometimes 
called “ Angel cake,” and though many housekeepers 
order it from their bakers, for fear they will not suc¬ 
ceed with it. they would find it much more delicate if 
made at home, and very little trouble when the art of 
putting it together is once mastered, and as these recipes 
are the result of actual experience, they can be depended 
upon for correctness. 
Delicious omelettes and various kinds of custards can 
be made when eggs are so plentiful, many recipes for 
which have been given in previous numbers of the 
Cabinet, and these light, yet nourishing foods, are 
relished more than rich substances in the spring season. 
Cottage Cheese. 
Use the proportion of two quarts of sour milk to six 
of sweet. Put the two kinds of milk together in a kettle 
or large basin, and place on the stove where it will keep 
model ately warm, not-stirring until the curd separates 
from the whey, then remove it with a skimmer to a 
coarse clean cloth, tie it up and drain off the whey. If 
wanted to use soon, squeeze out with the hand all the 
wet and put the curds on a dish, and add an even table¬ 
spoon of butter and a very little salt. If it seems too 
dry and crumbly add a little sweet cream, working it 
evenly through with the hand. Those who prefer the 
sour cheese can make it in the same way from butter¬ 
milk or any sour milk that is not bitter, and when the 
butter and salt have been thoroughly mixed with the 
curds, press them tightly in a deep earthen dish, from 
which the cheese can be sliced when ready to serve. 
Fur garments and such of our heavier woolen goods 
as will not be needed during the cool days should be 
carefully put beyond the reach of moths, if such a place 
can be found. The old-fashioned moth was not so dif¬ 
ficult an enemy to guard against; a linen case, camphor 
or a bit of red cedar was all that was needed to bar him 
out, but the moth of the present time is a much more 
troublesome enemy. He does not confine himself to 
dark corners and neglected store-rooms, but inhabits 
the whole house, eluding the most strenuous efforts for 
his expulsion, appropriating everything to his own uses, 
and you are quite as likely to find the little black furry 
things in your best blankets or your daintily crocheted 
evening-hood as in the carpet, or a winter overcoat. 
He does not, however, care to share a garment with you, 
and as long as it is on your back it is safe from invasion. 
So far we have been able to preserve our best woolens 
from his depredations by thoroughly airing and brush¬ 
ing them, and then tying them up in stout paper bags in 
which there is not even a pin-hole. How soon he will 
develop a taste for these remains to be seen, but this 
season we shall place within them cloths saturated with 
the oil of tar, which can be bought for a trifle; its odor 
is very strong, and from experiments made last season 
seems repulsive to him. Our furs will also be brushed 
carefully to be certain that no living thing is hidden 
within, and after placing the oiled cloths between the 
folds, pasted up in boxes. The tiny light-colored moth, 
not much larger than a gnat, seems to have joined 
forces with the buffalo-moth, and is about as trouble¬ 
some. He flits about the living-rooms, and you strike 
out at the solicitation of some one to catch him and 
find you have grasped but air, for he will elude you 
every time and hide in the furniture and wall cracks. 
It is said that naphtha poured over upholstered furniture 
will kill the moths already in it, but it is so inflammable 
it is not safe to use except in the open air. Those who 
have tried it say it is effectual and does not harm the 
most delicate colors. Mrs. C. G. Herbert. 
