THE LADIES' FLORAL CABINET. 
317 
icate shade of pink satin and pearl trimmings; the 
entire waist and train are of rich shade of groseille 
velvet. Waist and sleeves are trimmed with satin .and 
pearls beautifully blended. Such costumes however, 
are only adapted to those who live to dress, and we re- 
joico that fashion provides as well for our ordinary 
walks in life, by giving such simplicity as one finds in 
the tailor-made suits, and it is surprising that these 
remain popular, contrasting, as they do, so greatly in 
their severe plainness with the elaborateness of house- 
dresses. Surely, nothing could be more appropriate for 
street wear than these suits, and one sees very few 
changes in them from last season. Fewer rows of 
stitching are used, or else a narrow, flat mohair braid is 
stitched on the outside or put on the edge to resemble a 
cord. According to a writer in the Bazar, frock-coats 
to be used with these suits area trifle longer and looser, 
and may be made of the cloth of the dress or of a 
heavier material. They are double-breasted, straight 
down the front, are fitted with one dart, and have a 
rolling collar; the frock back is like that of a man’s 
coat, open down the middle seam below the waist-line, 
bound and lapped toward the left, the seams between 
the back and side-forms folded over and flatly pressed. 
Flat buttons the size of a silver half-dime are covered 
with the cloth, and the pockets show only slits straight 
across each side, faced with braid, and finished with an 
arrow-head of silk embroidery at each end. The dress- 
waist is like the coat, except that it has two darts, is 
single-breasted, and has standing collar. It must be 
fitted perfectly to the figure, as the popularity of the 
Jersey waist is due to its nice adjustment, and this 
necessitates a perfect fit in the plain waists. Coat 
sleeves are high shouldered and very close-fitting, with¬ 
out cuffs, but have button and button-hole at the wrist. 
Bone buttons the color of the cloth are the choice. The 
skirt is plain, with its lower part cut in eight reversed 
pyramids, ten inches deep, falling on a piece of the 
cloth finished with a knife pleating, three inches wide. 
Long overskirts reaching to within two or three inches 
of the foot in front are worn with the plain skirts; they 
are draped very high on the hips, and are quite bouffant. 
A hem with a flat mohair braid on the edge, or a cord 
of braid showing below the edge, is the only trimming 
HOUSEKEEPING. 
White Sponge Cake. 
Whites of ten eggs, one and a half cups of sugar, one 
cup of flour, one teaspoon oven full of cream tarter sifted 
through the flour three times. Fine granulated sugar 
should be used and should be stirred into the flour; then 
add the whites of the eggs gently and put in a moderate 
oven. It must be remembered that no soda is used, and 
this cake should not be beaten like other cake—only 
made smooth. It will require about forty minutes to bake. 
This recipe is a favorite with lovers of cake, and if 
the results from attempting a cake from it are not satis¬ 
factory, the fault will be with the baker or the material. 
Ice Cream No. 2. 
One quart of rich cream and the whites of three eggs 
beaten to a stilt' froth. Stir together, sweeten, and 
freeze in the ordinary manner. It can be made in a 
few moments, and is delicious. 
Soda Sponge Cake. 
One cup sugar, one cup of flour, three eggs, two even 
teaspoons of cream tartar, and one-half teaspoon of 
soda. Dissolve the soda in two tablespoons of water. 
Flavor with Lemon extract. 
Vienna Coffee. 
Select coffee of a fine flavor, make it strong and 
clear. Have ready some whipped cream, slightly 
sweetened. Put the usual amount of sugar and hot 
milk into the cups, pour in the coffee, and heap a spoon¬ 
ful of the whipped cream on each cup as you serve it. 
This is the season for all kinds of pickling, and as we 
cannot improve on the recipes which, were given last 
year, we refer our readers to the numbers containing 
them, as they are the result of years of experience of 
some of the best., housekeepers, and are not culled from 
exchanges or printed cook-books. Pickled Peaches 
made from the recipe in the Cabinet for October, 1882, 
were kept a year without loss in flavor or appearance' 
The recipe for higdom is a valuable one, and if strictly 
followed will be duly appreciated ; it is to be found in 
the same number of the Cabinet, which also contains 
the recipe for pickling Cucumbers. 
If the climate is such that it is at all difficult to keep 
pickles, Cucumbers should be treated in the same man¬ 
ner as the higdom. There should be weak vinegar put 
on them after the hot water has been poured off, and 
when they have stood a week, this should be thrown off, 
and strong vinegar, in which the spices, sugar, peppers 
and white mustard have been boiled, be put on them- 
Vinegar must at all times be put on boiling hot. 
If manufactured vinegar is used the pickles will be¬ 
come soft after a while, as the acid from which it’ is 
made will eat them. Vinegar should only be bought 
from a dealer who can be relied on to furnish that made 
from the pure cider. White wine vinegar is used for 
pickling Onions, and the imported Hungarian can be 
bought for about eighty cents per gallon. The Onions 
should be very small, and must be peeled and laid in 
weak brine over night; then boiled in just water enough 
to cover them until they begin to be a little soft, when 
they should be poured into a colander and every pari icle 
of water drained off. Have some glass jars heated, fill 
them with the Onions when they are thoroughly drained, 
and fill up the jars with hot vinegar in which the spices 
have been boiled, and seal them up or put them in large¬ 
mouthed bottles, and cork tightly. If you have no good 
cellar to keep them in, pour melted sealing-wax over 
the cork, and put them in a dark, cool closet. 
Water-bugs may be destroyed by the persistent use 
of dry powdered borax and pulverized sugar in equal 
parts. Use a bellows to force it into all cracks and cre¬ 
vices. The bugs, will not eat the borax alone, but will 
eat it if it is mixed with sugar. Mrs. C. G. Herbert. 
