THE LADIES' FLORAL CABINET. 
285 
put on near the bottom in horizontal rows not quite the 
width of the velvet apart. The basque to such a skirt 
may be made with a plaited vest and revers trimmed with 
rows of narrow velvet. Sleeves fulled on the shoulder 
to give a slightly-puffed look, but not gathered are trim¬ 
med to correspond with the basque. Wide sash ribbon 
is used in the back drapery of many imported dresses. 
Plain velvet for clo alcings promises to be more popu¬ 
lar than the figured, so much worn last season; since 
these were copied in the nonpareil velveteens, they seem 
to havo lost favor. Satin brocaded with velvet has such 
a rich appearance it will remain a desirable material. 
Volvet will also bo very much used for bonnet material, 
also shaded velvet flowers, especially those imitating 
Dahlias and dark red Nasturtiums. 
Felts for the autumn season will be trimmed with the 
plumage of our native birds arranged in a fanciful man¬ 
ner, as these have colors corresponding to those seen in 
the new dress goods. The clusters of wings and tufts 
of breast feathers bunched together seem quite a change 
from the long ostrich plumes with which round hats 
have been heaviiy loaded of late, though ostrich plumes 
will by no means be abandoned. 
Many of the newly-imported bonnets are said to have 
crowns of sufficient size to admit the hair, which, in 
Paris, is now worn high on the head, and it is rumored 
that the Grecian knot and low, loose twist, that have 
been so much used and admired for their graceful sim¬ 
plicity, will be superseded by the French twist and two 
curls falling on the neck. 
HOUSEKEEPING. 
Veal Loaf. 
Three pounds of lean, raw veal and one-half pound of 
salt pork, chopped fine. If you have an accommodating 
butcher he will chop it free of charge, but it is best to 
select the meat yourself and see it weighed, for it should 
not contain any gristle nor stringy pieces. It must be 
chopped very fine, then mix thoroughly with it six 
small crackers rolled, two eggs, a piece of butter nearly 
the size of an egg, a teaspoon of pepper, one small table¬ 
spoon of salt, a little sage or any other herb you may 
prefer to use for flavor. Pack tightly in a deep, square 
tin, cover with bits of butter, sprinkle cracker crumbs 
on the toil and bake slowly for two hours. When cold 
slice it thinly. It is very nice for lunch or supper. 
Stuffed Beef. 
Take a piece of round steak that has some fat in it; 
prepare a scuffing in the same manner as for turkey, 
putting little pieces of butter through it. Roll the 
stuffing in the steak and tie firmly and put in a pan to 
roast, adding a little water. It should be basted fre¬ 
quently. 
Scalloped Meat. 
Butter the sides and bottom of an earthen pudding- 
dish ; have a quantity of rolled cracker ready, but not 
made very fine or it will be pasty. The meat must be 
previously cooked ; any that has been left from a roast 
or broiled piece will be good to use, but there must be a 
pint of liquor or gravy. Hot water and butter can be 
added to the quantity you may have, to make out the 
pint. Put a layer of the rolled crackers on the bottom of 
the dish, moisten with the liquor, then add a layer of the 
meat, finely chopped and well seasoned; alternate the 
layers of cracker and meat until the dish is full, the last 
layer being crackers. It should be just moist enough to 
have no dry cracker except on the top, when it is done. 
Bake one-half hour. When tomato is liked as a flavor 
for the meat, add a little to each layer as you prepare it 
for baking. This is a very convenient way to make cold 
moats into a palatable dish. 
Dressing for Cabbage. 
Yolk of one egg; two teaspoons of olive oil; one and 
one-half teaspoons mustard ; a little salt and white pep¬ 
per ; three tablespoons of vinegar. Beat the yolk well, 
then add the salt, pepper and the mustard, which should 
be stirred in half the vinegar. Stir over the fire until 
scalded; beat till smooth, theu add the oil and the re¬ 
mainder of the vinegar. Have some crisp cabbage 
chopped fine and pour over it the dressing, mixing it 
gently through with a fork. 
Floating Island. 
One quart of milk ; three or four eggs : one teaspoon 
of corn-starch ; sugar and flavoring to taste. Beat the 
yolks and whites separately ; dissolve the corn-starch in 
a little of the milk, heat the remainder scalding hot in a 
bright tin basin over boiling water ; lay the beaten 
whites on the hot milk in floats about as large as 
can be taken up in a tablespoon; when they are suffi¬ 
ciently cooked, which only requires a few moments, so 
that they will be a little firmer to the touch, take them 
up with a flat skimmer and lay them on a plate; now 
stir in the corn-starch, cooking it about five min¬ 
utes, then add the sugar and the well-beaten yolks; 
as soon as scalded pour into a glass dish that has been 
heated to prevent breaking; arrange the whites on the 
top and cool. The corn-starch prevents the eggs from 
curdling and adds to the thickness of the custard. 
Flour can be substituted if more convenient. 
Ice Cream. 
One quart of milk and cream; three eggs; two or 
three tablespoons of sugar. Beat the sugar and eggs to¬ 
gether and when the milk is scalding hot, stir them in. 
Let them scald but not boil. One teaspoon of corn-starch 
may be added after the eggs, as this makes it freeze easier. 
Put in your freezer alternate layers of sale and finely- 
chopped ice ; the ice-layers should be two inches thick. 
Tapioca Pudding. 
Wash thoroughly in cold water one cup of tapioca ; 
cover it with water and let it soak, theu boil it and 
cool. Prepare a custard ; mix in the tapioca and bake, 
adding raisins or other fruit, as you prefer. Beat the 
whites of the eggs left from the custard with a little 
powdered sugar and spread over the top when the cus¬ 
tard is done, returning it to the oven just long enough 
to give it a nice golden-brown color. 
Mbs. C. G. Herbert. 
