Saturday Evening Mail, Volume 24, Number 32, Terre Haute, Vigo County, 3 February 1894 — Page 6

UTILITY PINBALL.

ALTHOUGH SEVERELY PRACTICAL, IT NEED NOT BE UNSIGHTLY.

Made of IJrigtit Colored Hits of Velvet nr.d Silk, It Kcconie# a Decorative Object. Don't Sniff It With Cotton, but Use

LMJIIJ'S Wool.

One of tii'1 trifles for a bedroom which ia pr

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a vwll as. useful is a pinball

imi'le uccornintr to the following directions from The Household: Toinukrf it. cut of plush—any color you like—l'J iiran^c ,mirters like Fig. 2. Of

FIG. I—1'IXBALIi COMPLETED.

Fig.

3 cut 24 pieces of surah silk. The line should be 2| inches long, while across from corner to corner along line bit

should be 3f inches. Overseam these silk pieces together in pairs, turning in the edges the width of a

seam along the lines a a. Stuff the lit tie pointed pocket thus formed with wo-'il. Do not on any account stuff them witli cotton if you design the ball for use. Lamb's wool, or old zephyr worsteds, or raveled knitting, or old nu bias are all good nothing else is.

When the 12 little pockets are stuffed, attach to the top of each one a plush orange quarter, overseauiingit on. Then fasten all together, as is shown in the illustration of the finished ball.

Cover the junction of the plush with the silk with a little tinsel cord—it will

FMG? 3-

I

IN PROCESS OF MAKING.

take about 2| yards—and fasten to the top a little loop of half inch ribbon. The loop may bo of any length or color desired, of course, and the plush and silk of the same color and shade or harmonizing color.

A Fine Dread Pudding.

Beat the yolks of 4 eggs until light and add the grated yellow rind of a lemou. Mix a quart of milk thoroughly with a pint of bread crumbs and add to the sugar and egga. After mixing turn Into a buttered pudding dish and bake in a moderate oven until the pudding is Bolid, but not watery. Cover with a meringue made from the whites of 2 eggs and 4 tablespoonfuls of powdered •ugar. Brown delicately in the oven.

Care of the Hands.

Any woman can have soft, white hands who will take a little care of them. An excellent paste for whitening the hands and arms is prepared as follows: Four ounces of strained honey, 2 ounces yellow wax, 0 ounces of rose water and an ounce of myrrh. Melt the wax. honey and rosewater together in a dish over boiling water. When melted and hot, add the myrrh stir until smooth. Apply to the skin before retiring. The finger nail should be oval in shape, curved at the tip exactly as it is at the end where the "crescent*' lies. To polish the nails, rub often with chamois skin.

Snow an a Cleanser.

A farmer's wife gives the assurance that carpets can be cleaned nicely by eimply spreading them on the suow and throwing the snow on and sweeping it off several times. The carpet will look fresh and new. even if it was badly soiled, and will keep clean much longer than after washing.

It In W»li In Kempiuber

That black cotton hose should be dried »nd ironed on the wrong side to prevent fading.

That c&licoos should be washed in clean water, dried in the shade and turned on the wrong side to dry.

That black and white calicoes are benefited by having a handful of salt added to the rinsing water.

That red tablecloths keep their color if a little borax ia added to the rinse water and they are dried in the shade.

That a basket exposes the clothespins to

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dust, and the clothes suffer accordingly. That a clothespin bag made of bed-1 progressive housekeeper. Their cost is ticking or something stont. in the form about the same as the best quality of of a pocket with a slit on the front side, granite ware—the only quality, by the is much easier to get at than a common way. that is profitable to buy. Aluminbag. Inui is desirable for saucepans, baking

That letting clothes hang after they tins and perhaps frying pans, but will art)

dry, or letting theui hang through

a

gtorrn or in windy weather to slat about, take the place of the heavier utensils reis not conducive to long wearing or to auired for some kinds of cooking. The help

the good man's pocketbook.—Good metal, it is claimed,

Housekeeping. when an excess of salt

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ON TEACHING MUSIC.

Votes From a Teacher's Diary—Four Hand Music—Encourage Pupils. A teacher of the pianoforte, writing in The Etude, says:

In earlier, teaching days I had some difficulty in teaching from a treble staff— e., "two hands in treble"—until I adopted the plan of using four hand music almost from the beginning of the oourse, for then the pupils see the necessity of reading the left hand part the same as that for the right. Then when a lesson came for S0I9 treble work I simply said, "Read and play same as in (primo) duet." At once they catch the idea, and there is no more trouble.

In teaching young pupils the full staccato touch I use a simple but useful method. I toll the pupil to imagine the keyboard to be a hot stove and to touch the keys without burning the fingers. The spirit of the game is entered into with gusto, and at once a good, criep, staccato touch is produced. Indeed you can accomplish many desired results by working upon a pupil's imaginative powers. They become interested, and the lesson hour is made pleasant for both teacher and pupil.

Do not fail to praise a pupil for a good lesson or when an unusually difficult passage has been conquered. It will spur them to renewed efforts and will strengthen the tie of sympathy between teacher and pupil. If there is anything about the performance of the lesson that can be commended, do it. ^Pupils need encouragement quite as much as criticism. In fact, they should always go together. If one has worked hard and faithfully upon a lesson, even though a part of it may have been practiced wrong, there should at least be commendation for the work done at the same time that the error is pointed out, and enough repetition of that part to insure a correct rendering afterward. Enthusiasm on the part of the teacher and music suited to the needs and taste of the pupil are the two things most essential to interest and hold pupils.

Scalloped Veal.

Veal cream is also a delicious preparation. Stew veal tender, add a slice of onion, one-third of a cupful of raw rice simmer one hour. Add seasoning, a cupful of hot cream and serve.

Kound of Ueof Stew.

Take 4 or 5 pounds of the round of beef and put it into water enough to cover it. When the water has been thoroughly skimmed, add 2 turnips, 2 carrots and 2 onions chopped small, half a dozen cloves and salt and pepper to taste. Cover close and boil very gently four or five hours. A short time before dinner add a teaspoonful of sweet marjorum, half a cup of tomato catchup and tablespoonful of flour wet smooth in cold water. This is a very economical dish. The beef is very good cold, and the soup is excellent.

Good Milk Toast.

Put a pint of milk into a double boiler rub 8 tablespoonfuls of butter and a tablespoonful of flour to a cream add to the scalded milk, and stir until it thickens. Season with salt. Toast 6 slices of bread a

light brown, slightly butter each slice and dip it, while it is hot, into the scalded milk. Lay them in the dish, and over each slice put a large spoonful of the milk, pour over it the remainder of the milk, and serve at once.

Outlined Embroidery.

The Housewife furnishes a very pretty design for a photograph frame. This de-

EMBROIDERED PHOTOGRAPH FRAMB. «ign is outlined in fine silk cord on velvet, liueu or satin jean and filled with fine reining stitches.

For the Traveler.

A pocket pincushion, tiny looking glass, lead pencil, penknife and bottle of salts are often wanted, even on a short journey. It is an excellent plan to have a small bottle of Farina's eau de cologne in one's traveling bag or reticule. The dust in the railway carriage has a terrible way of settling on the face, notwithstanding the intervening veil. At the end of a journey a corner of a cambric handkerchief, well saturated with eau de cologne and passed over the face, removes every telltale trace and proves delightfully refreshing as well. Many women use cold cream for the same purpose, but the process is a less cleanly one.

Aluminium Cooking Utensils. Aluminium utensils for cooking purposes are now in the market, and are so light of weight and easily kept bright and shining that they will no doubt soon be quite generally used by the

probably not soon, if ever, altogether

1

is only corroded

is used

in

cooking.

INDOOR GARMENTS.

COMFORTABLE HOUSE JACKETS AND OFFICE COATS FOR MEN'S WEAR.

These Slay Be Swell Affairs at Fancy Prices or May Be Homemade at Comparatively Small Cost—A Few Pleasing

Garments Described.

The garment which takes the place of the business or dress coat when it is laid aside for an evening at home is generally bright or rich in coloring, fancy in the finish and comfprt giving in the fit. Time was when such a garment was looked upon as an extravagant luxury indulged in only by rich students, bondholders or dudes, but lounge coats and smoking jackets can be obtained so easily nowadays that the man who does not own one or more is the exception to the rule.

With a view to assisting in the selection of a garment if it is to be purchased ready made, and also to provide patterns where it is to be made at home, is herewith appended from the New York Herald a number of conceits in way of jackets, robes and coats for indoor wear. No. 1 is a handsome design in a lounge coat made of tricot cloth. It is soft and yielding, enabling the wearer to loll about without the danger of marring its beauty. At the same time it presents by reason of its superior finish and rich quilting an air of distinction. Fashion inclines to this sort of house coat.

As a change from the rounded off style is the square cut finish of No. 2. The straisht formal cut is robbed of its se-

No. 1. No. 2. HOUSE JACKETS.

Chop fine, put layers in dish with al- verity by the character of the quilting ternate layers of crackar dust, salt and pepper and butter. Pour over two beaten eggs mixed with a pint of milk. Cover and bake "one-half hour. Remove cover and brown.

In othei' words, there are no frills on the swell English smoking jacket. Another novelty in home wear is the robe No. 5. This is a gorgeous venture. The colors employed in the pattern, which is on the Persian order, are well nigh endless in their variety. The bind-

No. 1. No. 5. No. 6. KOBES—OFFICE COAT,

ing, girdle and tassel are of pure silk in a bright color., Reaching almost to the feet, with its great wealth of beautiful tone colors, changing according- to the light in which the wearer stands, this Persian garment is certainly a stunning article and has already worked its way into the wardrobes of the fashionable fellows. Other late styles in house robes are of plain and fancy flannels, also of dark cloths. In No. 0 we have a conceit in bath robes that has caught on well. Covering up the entire body, it protects it against chilling. Various sorts of mar terials are used in its making. Of these flannel, terry cloth and Turkish toweling are preferable. The slippers worn with this vft-ap are made of the same goods. Some of the new patterns are exquisitely dainty others have plain red or blue stripes. The single color stripe variety is the sort that goes best at the present time.

"A Piefce of String, Quick." A ball box for the boy who makes stated inquiries for "a piece of string, quick," is described in this fashion: Take one of the light wooden boxes in which liquid blacking is sold, drop a handful of shot in the bottom and cover with melted beeswax. This is to hold the box steady when the cord is pulled out Bore a small hole in the center of the lid. Take a strip of red morocco leather long enough to go round the box and lap an inch or two, make one end pointed and tack it round the box, leaving it loose enough so that a small scissors can be thrust into it. Paint the box with red enamel punt and ornament with irregular splashes of gold paint. Put in a ball of good stout cord—string a boy can depend on—and draw the end through the hole in the top of the box.

TKRKK HAUTE SATURDAY EVENING MAIL, FEBRUARY 3, 1894.

No.

a

and general finish. The garment is composed of velveteen in some rich, deep shade, dark blue being particularly favored just now. The silk facing and lining are in a lighter color, contrasting strongly with the outer hue. The frogs are of the same color as the velveteen, while the cuffs and pockets agree in rnaterial and shade with the inside of the jacket. No. 3 may look like a tennis coat, but is a vastly different sort of an affair. It is padded, plump and warm, and resembles the old time lawn coat in

the gayly colored down stripes only. I The material is eider down in white, which sets off the brilliant colors in the I stripes to excellent advantage. The fad is to have the colors of your college or some other man's college alternating in stripes. A single frog forms the fasten-

Among the late comers in office coats is No. 4. This is of jersey cloth, with 1 just enough stretch to make it comfortable. The old time cardigan and similar cumbersome jackets have been entirely displaced by these cozy yet stylish looking jersey coats. They are made perfectly plain and have deep outside pockets. Swell smoking jackets from London are of soft wool, with plaid patterns, some of them loud enough to wake the neighbors, but the effects which the best dressers affect are neat mixtures in browns, grays and black, with here and there a little dash of red. Goods of this class are not lined and are made up without any attempt at fanciful effects.

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CHILDREN'S COLUMN.

•UNCLE NED'S FISH.

He Tells the Children How to Make It So It Will Swim. "Tonight," said Uncle Xed as the children clamored for "something uew," "I will show you how to make a paper fish which, when you put it in water, will swim away as though alive. Cut out your fish from a piece of ordinary paper. Make it 2 inches long and shape it after your favorite fish, with fins and tails, so that it* will look natural when in the water." With a pair of scissors and from a piece of paper he produced a creditable outline of a fish. "And now," he continued, "measure off an inch from the head and right to the center of the fish then cut out a hole, as

you see me do, the size of a small pea or goose shot. Then draw a straight line from the center of the tail to the hole then with your scissors cut along the line the whole distance from the tail to the hole. When this is done, cut away a slip below the line sufficient to have a little canal, 'from the hole to the tail, about the width of a pin's head. Round off the corners where the canal opens at the tail, cut out an opening for the mouth and dmw in the eye and scales if you wish, and we have a very fine fish indeed," exclaimed Uncle Ned, holding it up for inspection. "Now, we should have a long, narrowdish or tub," continued he, "in order to give our fish plenty of room. However, this basin of water will do. If you will watch me closely, you will see that I place the fish on its side upon the water, so that the lower side will touch the water at every point and in order to keep the other side perfectly dry. There we have it! Now, if you will watch the fish very closely you will see that it shows no signs of moving. In order to make it swim there is only Due thing necessary, and that is very simple.''

Uncle Ned then went to the dining room anihgot something from .it, admonishing all £0 turn their heads while he did something mysterious. Then the children turned and watched the fish intently. A moment passed then the fish moved gracefully away. "Can any one tell me what makes it move?" inquired Uncle Ned. "Well, then. I will let you into the secret." Here he produced a cruet of oil. "Drop but one drop of oil carefully in the hole in the center of the fish, as I have done. After a little while the oil seeks an outlet, and running down the canal spreads on the water and impels the fish ahead. This is why it seems to go without any visible cause to propel it."—New York World.

Where Koys Cannot Whistle. Have you heard that there is a country in Africa where no one is allowed to whistle after dark? The name of this country is Fez. And in Fez the person who whistles after lie shades of night have fallen will very likely be killed, because the people of Fez believe that whistling after dark calls up evil spirits.

If a whistle is heard on the streets of Fez at night, the people jump up out of their beds and run out, armed with guns and knives, to kill the one who is whistling. It is even worse in Fez to whisper at night in the streets, because it is thought, that the evil spirit is very near, and that the one who whispers is talking to him.

It cannot, be very pleasant to live in the town of Fez, because a boy might, without thinking, whistle in the evening, and then the consequences would be very bad. Or a girl might whisper to her brother as she is seated on her own doorstep in the evening.

Keeping to tiie Right.

The custom of walking on the right side of the footway originated 150 years ago. "In the last age," says Johnson, "when my mother lived in London, there were two sets of people—those who gave the wall and those who took it—the peaceable and the quarrelsome. "When I returned to Lichfield, after having been in London, my mother asked me whether I was one of those who gave the wall or took it." Now it is fixed that every man keeps to the right, or if one is taking the wall another yields it, and it is never a dispute. The period to which this referred is 1737.

A Word to the Wise.

—St. Nicholas.

Good Morning to the Wind. "Good morning, dear old Mr. Wind! You're blowing fresh today. Yon call the leaves down from the trees

And make them dance and play.

"We love to watch the work you do. Yon're busy all day long. We're very glad to bid yon •Good morning!' in our song."

**My little child, I do the work God's given me to do: I bring the raindrops from afar,

And tarn the windmills too.

**I whirl and twirl the snow flak ea white, Till into drifts they fall. And on the ocean swiftly sail

The merchant's ship so tali." —Hattie Louise Jerome.

ABOUT THE SAUSAGE.

How to Prepare It Iu Its Daintiest and Most Delicate Forms. The price charged by butchers for sausage is about doublo wh.it the sausages would cost when made at home, It is no more trouble, if there is a good meat chopper in the house, to make them than it is to make hash. The meat chopper, moreover, is a very useful utensil for other purposes—chopping croquettes and meat for salads and hashes—and it is especially valuable for chopping raw meats for soups. These ought to be chopped in order to extract the full value of the juices. Such a meat chopper for family use will cost about $2.50. Week's supply of sausage meat cau be easily made at once. When properly packed in a broad mouthed jar. with a layer of lard on top, it will keep perfect ly in a cold place, but it should be made as often as once a week to be in perfec tion.

A simple rule for sausage furnished in the New York Tribune calls for 7$ pounds of lean pork, Sty pounds of fat pork, 3 omices of salt, half an ounce of summer savory, three-quarters of an ounce of sage and an ounce of ground pepper. Chop the meat thoroughly, add the seasoning, mix in and chop agaiu Sausage meat like this is much better than when it is packed in little cases, as it usually is in the butcher's shop.

The ordinary way of frying sausages is not the best way of cooking them, according to the authority quoted. Afar better one is to put them in the oven on an ordinary baking tin. turning them from one side to another until they are brown on both sides. In a hot oven they will cook in this way in 10 or 15 min utes. If they are in cases, they should be pricked thoroughly to prevent them from bursting under the heat. When sausage meat is used, cut it into squares or form it into round cakes about threequarters of an inch thick and let it cook in the same way. A little chopped onion, in the proportion of a tablespoonful to a pound of sausage meat, may be browned and sprinkled over the sausages just be fore they are put in the oven. If the sausages are then served with a rich brown sauce and a sprinkling of minced parslety for a garnish, they will be a very delicate dish for breakfast.

Another good way of serving sausages is with "fingers" of brown toast and mushroom sauce. Cook the sausages in the oven or 011 top of the stove, as you prefer, only be careful that they are not cooked till they are hard and flavorless. They should be well browned on both sides and thoroughly done in 10 minutes' cooking. Nothing is more ob jectionable than underdone pork. Arrange 12 sausages cooked in this way on a hot platter, separate them bjr fingers of toast, tyeat. a good brown gravy, mince six mushrooms and add them to the sauce, and let them simmer in it for six minutes then pour the sauce around the sausages and toast.

Another way of serving sausages is with apple sauce or on a bed of beans. The beans should be soaked over night, and the water in which they are soaked Bhould be poured off them in the morning then put in a pot. To a pint of beans, measured before soaking, add a tablespoonful of butter and a small onion with a clove stuck in it. Cover with cold water and cook slowly until tender, adding water as the water boils away. When the beans are soft, remove from the fire. Season with salt and pepper, take out the onion and serve them.

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AHE'S MEDIGIHE

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FOR 1894.

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