THE LADIES' FLORAL CABINET. 
379 
by being more nicely fitted to the figure. Long seal" 
skin rcdingotes promise to be more fashionable next year 
tliau this. 
The newest pelerines are liigli-shouldered capes reach¬ 
ing to the waist, with high-standing collar. Plain 
mud's a trifle larger than formerly used are worn with 
these. Seal is one of the most popular furs for these 
capes. A handsome pelerine and muff of otter can be 
purchased for twenty dollars. 
Seal hats are either turbans, or similar in shape to the 
English walking-liat, and are trimmed with birds and 
brown plumes. 
There are also turbans of black fox fur, with round 
crown for the foundation, the long fleece falling over 
the edge in place of brim; these are to be worn with 
pelerine and muff of the same kind of fur. 
Astrakan is very popular, both for sets and trimmings; 
it is a glossy black, and closely curled. It is used for 
dress trimmings, in widths from two to six inches as 
one can afford, the price ranging from two to twelve 
dollars a yard. 
Black martin is more serviceable than fox, and is 
quite as much used now that the unpleasant odor has 
been destroyed. Dyed coney is perhaps the most desir¬ 
able of the inexpensive trimmings, and can be pur¬ 
chased in bands four inches wide, for one dollar a yard. 
Mink furs are coming in vogue again, also sable and 
beaver, but are more popular abroad than in this 
country. Chinchilla is a favorite gray fur for trimming 
velvet cloaks and costumes for young ladies and chil¬ 
dren. Silver fox is a handsome fur, but less popular 
than formerly, as it does not stand wear. 
Small, round collarettes fitted to the neck and worn 
very high, end in short, square tabs in front, or are 
pointed and finished with a ball tassel. 
Fur trimmings, to be used upon velvet or cloth suits, 
usually consist of a plain, broad band around the skirt 
as a heading to other trimming. On the redingote or 
jacket it is simply placed around the neck and down 
the fronts. Brown fur upon brown costumes, gray 
upon those of gray or black are dressy garnitures. A 
Paris-made street suit of black velvet, has the vest and 
cuffs of fine seal, which is now dyed almost black, so 
that it forms a very rich trimming. It is so expensive, 
however, that one can only buy it by the inch. 
A very handsome garniture that resembles fur very 
closely, but which is much more soft and graceful, is 
made of marabout feathers, closely clipped. 
Mourning cloaks are trimmed with fine Astrakan, 
choosing that which has a wavy appearance, rather 
than the knotted. The darkest of the sealskin is also 
used. 
HOUSEKEEPING. 
Celery. 
It may be new to some of our readers that the green 
stalks of Celery can be utdized otherwise than in 
flavoring soup, and those who have hitherto considered 
Celery too expensive an edible will be glad to know that 
one bunch will make a delicious relish for one meal, 
and what is considered as unworthy a place in the 
Celery glass will make a delicious dish next day, beside 
saving enough to flavor soup. In these days when 
physicians are so strongly recommending the eating of 
Celery by those whose nerves are impaired, the mqre 
ways in which one can use it the more benefit will be 
derived. 
Stewed Celery. 
Thoroughly wash the green stalks, being careful to 
scrape off any brown spots that may be on them, cut in 
pieces an inch long and boil them for two. hours in 
plenty of water, changing it when they are half done. 
When they are very tender, dip them out with a skim¬ 
mer or pour off the water and boil them up a few mo¬ 
ments in milk that has been thickened to about the con¬ 
sistency of cream, season with salt, pepper and butter, 
and having made one trial you will be sure to in¬ 
clude stewed Celery in your bill of fare at least once a 
week. 
Salsify, or Oyster Plant. 
Scrape the roots, cut them in small pieces and throw 
them in water with a little vinegar in to prevent them 
turning brown. 
They should be boiled in clear water and will not re¬ 
quire more than an hour. When tender pour off the 
water and cook them a moment in thickened milk or 
cream in the same manner as the Celery, or mash thin 
and make into fritters as follows: Two well-beaten eggs, 
a little salt and pepper, two tablespoons of milk, and a 
heaping one of flour. Stir the mashed Salsify into this, 
and drop by spoonfuls into a frying-pan in which is a 
little hot butter. Press them flat with the spoon and be 
careful not to burn them. 
Parsnips. 
Wash and scrape clean; cut them in two, lengthwise 
and boil until tender, then slice thin enough to fry, and 
brown in a little butter or make into fritters in the same 
manner as Salsify. 
Winter Squashes. 
The hard green varieties are best baked. Cut in pieces 
about three or four inches square, take out the seeds 
and the loosest part of the fibre. They will not require 
more than an hour to bake. Try with a fork and when 
done remove the skin which forms in baking, and hold¬ 
ing the pieces in the hand with a thick towel, scrape 
out with a spoon all that is good from the rind, mash it 
in a warm pan, adding plenty of butter and what salt 
is required. 
The yellow Squashes are best steamed; cut in smaller 
pieces, take out all the seeds and fibre, lay them in a 
steamer and steam until soft enough to mash. 
Onions. 
Onions should be boiled in two waters to remove the 
strong taste; when done, take up in a hot dish, and 
pour over them a dressing made of milk seasoned with 
butter, pepper and salt. Mrs. C. G. Herbert. 
