THE LADIES' FLORAL CABINET. 
221 
be purchased for sixty cents, and are used for ruffling 
on the fine white mull dresses, alternating with ruffles 
of the dress goods. 
Many of the fine mulls this season resemble a flower- 
garden with their rich coloring of Roses, Fleur-de-lis, 
Pansies and Lilacs. They are made over a white silk 
lining, and trimmed with white lace flounces, and with 
them are worn satin ribbons corresponding in color with 
the flowers. The waists are generally in basque shape, 
pointed in front, the drapery concealing the bottom of 
the basque in the back, though round waists are also 
used with satin belt ribbon and sashes behind. The silk 
underwaisl can be made separately, and so answer for a 
number of these dresses. 
HOUSEKEEPING. 
Currant Jelly No. 2 . 
Stem the currants; scald them in a porcelain kettle or 
in a crock set iu a kettle of hot water. Do not let them 
boil; you can tell by the changed color when they are 
scalded. They must bo stirred occasionally, as those at 
the bottom beat more rapidly than those on top. When 
they are scalded, mash them, and as soon as cool enough 
strain first through a coarse linen bag, and then through 
a flannel one. Allow one pound of granulated sugar to 
a pint of juice, but it will jelly with less. Five pounds 
of sugar., to six pounds of juice will answer, but will 
require boiling a few moments longer. Measure your 
sugar put it in the oven and heat it as hot as possi¬ 
ble .without yellowing it any; let your juice boil ten 
minutes; then throw in the hot sugar and it will prob¬ 
ably jelly as soon as it dissolves. Try it by cooling a 
little in a tablespoon on a piece of ice, or by putting a 
little in a sauce-dish and setting iu cold water. If it 
stiffens even on the edge of the spoon or dish, it is done; 
if not, boil it five minutes and try it again. Old or 
fully ripe currants should not be used for jelly. The 
color will not be fine and it will be more difficult to 
stiffen it. Have your jelly glasses warm and pour the 
hot jelly immediately in, and set them until the follow¬ 
ing morning where the flies will not have access to them. 
Then cut some white writing paper just the size of the 
top of your glasses, and lay a piece over each glass so 
that it will rest on the jelly; then pour on each a tea¬ 
spoon of brandy, and paste a brown paper tightly over 
the glass. The brandy will prevent any mould gather¬ 
ing, and if you keep the jelly until next summer, you 
will find it all right. The glasses should be filled as full 
as possible with the hot juice, as it shrinks in cooling. 
Jellies made of berries are improved by putting currant 
juico with them, without losing the flavor of the 
berries. 
White Layer Cake. 
Two cups powdered or fine granulated sugar, one-half 
cup of butter, the whites of four eggs, three cups of 
flour, three small teaspoons of baking powder sifted 
with the flour. Beat the sugar and butter to a cream, 
then stir in the milk and flour, a little at a time. Add 
the whites last. Never fails. It will make three thick 
layers, or four of medium thickness, and any filling can 
be used between them. 
Suet Pudding, No. 2 . 
Three-fourths of a cup of beef suet, freed from strings 
and chopped very fine; one-half cup molasses (New 
Orleans is best for cooking); one cup of bread-crumbs, 
and one of flour; one cup of raisins, one-half cup sweet 
milk. One teaspoon of soda mashed fine aud dissolved 
in the molasses. Cinnamon, cloves and nutmeg to taste. 
Steam two hours. This will be sufficient for six persons. 
Sauce. 
Three-fourths cup of sugar, one egg, piece of butter 
size of small egg, one heaping teaspoon flour, and a 
tablespoon of strong cider vinegar. 
Stir butter, flour and sugar together, then gradually 
pom- in a cup and a half of boiling water, stirring con¬ 
stantly, and set on the stove a moment to boil; remove, 
and add the vinegar and the yolk of the egg, if it is 
not too hot to curdle it. The white of the egg should 
be beaten to a stiff froth, and gently stirred in just 
before it is sent to the table. 
Cookies No. 2 . 
One full cup sugar, one cup of butter, one egg, one 
teaspoon of soda dissolved in two tablespoons of water. 
Mix very soft. 
Chocolate. 
Take two squares (two ounces), of unsweetened choc 
olate, grate it, and add sufficient sugar for your taste 
and a pinch of salt. Put it into a sauce pan, and dis¬ 
solve it with a tablespoon of water, stirring it a few 
minutes. Have ready a pint of milk, boiling hot, and 
a pint of boiling water. Pour the water gradually into 
the sauce pan, stirring constantly. Then pour in the 
hot milk and let it boil a minute. When it is time to 
serve it, stir in the whites of two eggs beaten to a stiff 
froth, and pour into the cups immediately; or whip a 
cup of cream to a stiff froth, with two tablespoons of 
sugar and a few' drops of extract of vanilla, and when 
serving, lay a spoonful on the top of the chocolate in 
each cup. 
Roly-Poly Pudding. 
Make a light biscuit dough from receipt in May 
Cabinet, roll it out, and put over it stoned cherries or 
berries of any kind, roll it up and fold the edges so as 
to prevent the juices from running out, and lay in a 
dish iu a steamer and steam an hour, or wring a cloth 
out of hot water; dredge it with flour and put your 
pudding in it, then put it in a kettle of boiling water. 
The water must be kept constantly boiling while cook¬ 
ing, and it will require an hour and a half to boil. 
Steaming is much easier, and it will not become heavy 
if dinner has to wait. Serve with pudding sauce, or 
butter and sugar. Mrs. C. G. Herbert. 
