THE LADIES' FLORAL CABINET. 
269 
Above this, after leaving a little space, enough threads 
are drawn out to admit of weaving in eight very 
narrow blue ribbons. Above these again should be 
another border of squares, made similar to those just 
described. • 
Transparent canvas, which looks like a fine piece of 
Swiss muslin, makes a very delicate tidy or dressing- 
case cover. One with border of star-shaped blossoms 
arranged in geometrical design, was worked with ten 
shades of embroidery silk. The lines connecting the 
blossoms were formed with two shades of dark-olive in 
stem stitch. The blossoms were each in two shades, 
for instance, a light and dark shade of blue, pink, yel¬ 
low and reddish-purple, the petals of each being worked 
in a kind of button-hole stitch from each side to the 
center, so that the twist of the thread formed a line 
through the center of the petal, and as the silk was 
loosely twisted it covered the foundation when the 
blossom was worked. The center of each flower was 
filled in with bronze tinsel. 
Tinsel is seen in many of the new embroideries, and 
where too much is not used it renders the design much 
more effective. Figures are often outlined with it, 
and it is couched down to follow the geometrical lines 
connecting portions of designs, with very pleasing re¬ 
sults. A round mat of garnet felt, the edge of which 
was cut in small points, had a wide border barred off 
with tinsel from the base of the points to the plain cen¬ 
ter, and where the lines crossed fancy stitches were 
worked in gay-colored silks. The tinsel comes in all 
the metallic colors—gold, silver, bronze, copper, etc., 
and can be obtained for sixteen cents a ball. C. 
HOUSEKEEPING. 
Canned Huckleberries. 
Huckleberries are very wholesome fruit, and are 
even considered to possess some medicinal value; but 
they are so insipid when cooked, that they do not meet 
with general favor for canning purposes. That diffi¬ 
culty is overcome by adding currant juice to them, and 
they can in that way be made very appetizing. Huckle¬ 
berries are cheapest when currants are about gone, and 
it is most economical to can the currant juice when 
currants are plenty, and when the best time to buy 
huckleberries comes it is a small matter to prepare 
them. Small currants answer perfectly well and can 
be bought very low. 
It is not necessary to stem them. Look them care¬ 
fully, and remove all leaves and bits of twigs that may 
be clinging to the stems, and heat them scalding hot in 
a preserving kettle. If the currants are washed, no 
water will be needed, as they will be wet enough to 
keep from sticking. Stir frequently, and when they 
are hot mash them, and set them to partially cool, then 
strain through a coarse bag and return to the kettle. 
Boil the juice a few moments, then fill the cans and 
seal. Two quarts of juice ought to be enough for ten 
cans of huckleberries. When you come to put up the 
huckleberries use the currant juice instead of water, 
and put in sugar to taste. 
Steamed Apple Pudding. 
Pare and slice enough tart apples to fill a pudding- 
dish. If the apples are tender they will cook as soon as 
the crust, but they must be put on in time to be hot 
when the crust is ready so it can go right to cooking. 
For the crust use one pint of flour, one and a half 
even tablespoons of butter, or fresh sweet lard, not 
melted, but pressed into the spoon, one and a half heap¬ 
ing teaspoons of baking powder and a little salt. Mix 
the baking powder and salt thoroughly through the 
flour, and sift, then rub the butter into it, and use sweet 
milk to wet it with, stirring with a spoon. Roll it into 
a soft mass with the spoon, then turn it onto the 
moulding board and roll it out with a rolling-pin till it 
will just cover the pudding-dish, making a hole in the 
middle to let out the steam from the apples. 
It will require not less than a half hour to cook, but 
‘ the time will depend on the thickness of the crust. If 
it is an inch thick it will require three-quarters of an 
hour. If soda and cream-tartar are more convenient 
than baking-powder, use a generous half of an even tea¬ 
spoon of soda, and one and a half of cream-tartar. 
The soda must be pulverized as fine as flour and 
mixed through the flour with the cream tartar. But¬ 
ter and sugar are to be eaten with it, and some like 
milk also. If one has no steamer the pudding can be 
baked, but the apples must be cooked in a kettle and 
poured boiling hot into the pudding-dish when the 
crust is ready, unless they are unusually tender. The 
pudding will not require longer than a half hour to bake. 
Summer Squashes. 
The crook-necked squashes are not as watery as the 
round ones. Select those that are tender. If they are 
not too old you can cut through the skin with your 
nail. Wash them and cut in slices about a half 
inch thick, and lay them on a cloth in a steamer. 
When they are tender turn them out into a hot dish 
and mash them, adding salt and butter to taste. If the 
skins and seeds are not tender enough to eat, rub the 
squash through a colender. Mrs. C. G. Herbert. 
Infant Food. 
The month of August is generally considered the most 
trying portion of the year for young children, especially 
for those babies who must subsist upon artificial nour¬ 
ishment; but the nearer the substituted food resembles 
that naturally provided the less will be the risk incurred. 
In reply to our inquiry as to what is the best nourish¬ 
ment for such children, an experienced physician says: 
“Of the many foods now in use ‘Mellin’s Food’ corre¬ 
sponds very nearly with human milk in the nature of 
its ingredients, and is being recommended by physicians 
of all schools. It is rich with all the elements of nu¬ 
trition and presents them in a form in which they are 
easily digested and assimilated, thus giving support to 
each and every tissue of the body. It is also useful for 
invalids of a dyspeptic, consumptive, or nervous tem¬ 
perament, as it both builds up and nourishes.” 
