302 
THE LADIES’ FLORAL CABINET. 
vest, and then from the edge of the jacket, lacets are 
passed through eyelets worked in its edge across the 
vest. Lacets are more used every day, though they are 
a troublesome way of closing a dress, and probably never 
will come into general use on this account. 
Ribbon is extensively used, not merely in bows, but 
whole panels are formed of it, terminating in loops and 
ends, which are finished with tassels of jet or cashmere 
colored beads, according to the color of the dress ma¬ 
terial. There are also ribbons made of plush, astrachan 
and wool, which are very effective as borders and revers 
on different parts of the costume. 
For a bride, a pretty traveling dress is of brown cloth 
and velvet, with a jacket, which is lined with satin for 
convenience of putting on and off. It fits easily to the 
figure, and the pockets are slits in the sides. It may be 
either single or double breasted, but must have a high 
collar. If the buttons are large and showy, the collar 
may be closed by clasps to match. The drapery on the 
back of the skirt is long and bouffant at the top, and 
the front drapery is turned up, with a wide velvet 
revers. 
The basque may be made with a very narrow velvet 
vest, and three or four pleats from the neck to the bot¬ 
tom, merely laid and pressed as far as the top of the 
darts, or a little lower, and from that point stitched on 
the edge. For slight figures they are not to be pressed, 
and the stitching begins lower down. 
The bonnet to be worn with this costume is of the 
cloth and velvet, merely a soft cap, but trimmed with a 
high-looped bow of moire ribbon, which in its turn is 
decorated with a tiny bright bird, which is set on with a 
little bow of narrow ribbon, in some contrasting color, 
giving the effect of being tied there. 
The gloves are of undressed kid in the same color, or 
else dogskin gauntlets. Meluzina. 
HOUSEKEEPING. 
Potato Fritters. 
Boil three large potatoes and rub them through a colan¬ 
der, then add to them four well beaten-eggs, one teaspoon 
of rich cream, a little lemon juice, a little nutmeg and some 
salt. Beat all very light, then drop from a spoon into hot 
lard and fry the same as doughnuts. Serve hot. 
Macaroni with Cheese. 
Break a quarter of a pound of macaroni in pieces an 
inch or two long, and wash quickly in cold water. Cook 
it in boiling water in a stew-pan for thirty minutes. 
When it is half done, throw in some salt, and when quite 
done turn it into a colander. Butter a pudding-dish, put 
in the macaroni and pour over it a white sauce made of 
two tablespoonfuls of butter, one of flour, a little salt and 
pepper, and a pint of cold milk. Warm the butter, stir 
the flour into it smoothly, add the milk gradually and let 
it come to a boil. Have ready a half cup of grated cheese 
and an equal quantity of bread-crumbs; mix them to¬ 
gether and spread over the top of the macaroni, and bake 
fifteen or twenty minutes in a quick oven. If more cheese 
is liked a cupful can be used. In that case put a layer of 
the macaroni in the bottom of the dish and pour over it 
the proper proportion of the sauce, then a layer of cheese, 
and so on, ending with cheese. Cover the top with bread¬ 
crumbs and dot it with bits of butter. 
French Dressing' for Fish. 
Four pounds of white or other fresh fish. Boil and re¬ 
move the skin and bones ; rub together one quarter of a 
pound of butter and the same weight of flour; have 
ready one quart of hot milk ; chop one quarter of a bunch 
of parsley and the same of thyme; boil two eggs ; grate 
a small onion until you have obtained two teaspoonsful of 
juice. Now stir the hot milk gradually in the butter and 
flour, making a smooth sauce; stir into it the other in¬ 
gredients, with salt and pepper to seqson; put it back 
on the stove, and let it just come to a boil, as in a smooth 
custard; lay the fish in a baking dish in layers, seasoning 
each with salt and pepper; pour the dressing over it; 
cover the top with grated bread-crumbs, mixed with a 
little grated cheese, and bake half an hour. 
Thanksgiving Pie. 
Four lemons, three eggs, two teacups of seeded raisins, 
three cups of sugar, two cups of water and a pinch of 
salt. Grate the yellow part of the rind of the lemons, cut 
off the white part, remove the seeds and chop the remain¬ 
der with the raisins. Beat the eggs thoroughly, then stir 
the other ingredients together and bake with two crusts. 
This will be sufficient for four pies. 
Hasty CakeT 
One tablespoon of butter, one cup of powdered sugar, 
one egg, two level cups of sifted flour and three small 
teaspoons of baking powder. Sift the baking powder 
with the flour : stir the butter and sugar together, add the 
egg, well-beaten, then the milk and last the flour. Bake 
immediately in a quick oven. It is nice baked in a drip¬ 
ping pan or in patty pans, and is best while fresh. 
Tapioca Cream. 
Wash thoroughly four tablespoonfuls of tapioca and 
let it stand over-night in an earthen bowl, with one cup 
of cold water. In the morning, drain off the water and 
put the tapioca into a double boiler with one quart of 
milk; let it cook until it is clear, and then stir in the 
yolks of four eggs, thoroughly beaten, with one cup of 
sugar and half a teaspoonful of salt. Stir this mixture 
constantly until it thickens like soft custard. Season 
with a teaspoonful of lemon extract, and serve perfectly 
cold. Mrs. C. G. Herbert. 
