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MISCELLANEOUS RECEIPTS .
FASHIONS .
MISCELLANEOUS RECEIPTS. Pickle Chow-chow .-A quarter of a peck of green tomatoes, Elder Flower Wine.-Allow three pounds of sugar for a quarter of a peck of white onions, a quarter of a peck of every gallon of wine ; and in putting the water, great care pickling beans, one dozen green cucumbers, one dozen green must be taken to avoid allowing more than will make the peppers, one large head of cabbage. Season with mustard, right quantity of wine, as the allowance of three pounds of celery-seed, salt to suit the taste. Cover the mixture with sugar to the gallon should not be at all curtailed. Place the the best vinegar, Boil two hours slowly, continually stirsugar in an earthen pan sufficiently large, or in a wooden ring, and add two tablespoonfuls of salid-oil while hot. vessel in which water has stood for a day and a night. Gather for every gallon of wine to be made one quart of FASHIONS FOR SEPTEMBER. elder-flowers ; cut from the stalks, and pour boiling water over them, allowing a pint of water to every quart of flowers. FIG. 1.- WALKING-DRESS OF SULTAN-COLORED SILK.- The Cover them close until cold. Then add the flowers and their skirt is made with one deep flounce, pointed at the top and liquor to the sugar, and as much water as will make the bottom, bound with black silk, and put on with a narrow quantity of wine desired. Let it work by stirring in yeast, bias band ; a deep, full puff without trimming falls nearly allowing a tablespoonful to every gallon ; cover it with a to the top of the flounce at the back. The small mantilla, cloth; stir it thoroughly every day for three or four days.round at the back, with long, square ends in front, has a Then skim the surface clean, and tuu the wine, adding for round hood, and is trimmed to correspond with the skirt. every two gallons the juice ofone lemon, and the peel taken Black lace bonnet, with a sultan-colored agriette at the side. off, so as to divide the globules. As the wine works over, FIG. II.- EVENING- DRESS OF CANARY-COLORED TABLETAN.— fill up by dropping in raisins, previously cut, at the bung- The skirt is trimmed with three ruffles ; the bottom one exhole, a quarter of a pound to every gallon. The time the tends all around the skirt ; the other two finish the two full wine continues to work in the cask will depend on the puffs at the back, and in the middle are fastened by two weather, position, etc., but it will generally be ready to wide satin bows ; a row of smaller bows trims the front of have the bung put over the hole in a week, and fastened the dress. The effectiveness of this dress is very much indown a few days later. It may be drank at the end of six creased by the white flowers, with black velvet leaves which ornament it. The hair is studded with white flowers and months, but it will be better if kept in the cask a year. Milk-Toast.- Boil a pint of rich milk, and then take it off black leaves. FIG . III.-EVENING-DRESS OF APRICOT-COLORED SATIN.-The and stir into it a quarter of a pound of fresh butter mixed with a small tablespoonful of flour. Then let it again come lower-skirt has only a rich quilling of satin ; the upper-skirt to a boil. Have ready two deep plates, with half a dozen is very short, and is of blue satin, trimmed with ruffles and slices of toast in each. Pour the milk over them hot, and puffings of satin. There is a low, square, blue waist attached keep them covered till they go to table. Milk-toast is gener- to the skirt, which comes just below the quilling of the ally eaten at breakfast. The warming of the bread gradually apricot-colored waist. through, on both sides, is a very great improvement upon FIG. IV.- HOUSE-Dress of Green STRIPED SILK.-The long the quality of the toast. All kinds of toast must be done skirt has one bias flounce of medium width; the low corthe same way ; but if to be served under a bird, eggs, or sage is covered in front and at the back with a white muslin kidneys, it requires to be toasted drier. Dry toast should cape, trimmed with Valenciennes, and fastened on the shoulnot be made until quite ready to serve ; when done, place it der by a bow of green ribbon. A similar bow ornaments the in a toast-rack, or upon its edges, one piece resting against front. Broad ribbon sash at the back, and long, close sleeves. FIG. V.- CARRIAGE-DRESS OF LIGHT Claret-Colored POPanother. Any kind of toast that has been made half an hour is not worth eating. LIN. The skirt is quite plain. Confection of black silk. It Lard.-Leaf lard is the nicest for all cooking purposes ; is quite short in front, but at the back it falls low, and is skin all the fat that is to be fried into lard, and commence trimmed with a ruffle; the side-pieces and square cape are by frying gently a little leaf lard, or your fat will scorch ; trimmed with lace ; from the cape at the back to where the let it cook slowly, and dip off the fat as fast as it is liquefied, side-pieces meet, a puffing of silk gives it the appearance of and strain it through a cloth ; when all is strained that can a Watteau Mantle. Small Versailles hat. be dipped off, squeeze the remainder by itself in the cloth. FIG. VI.-WALKING-DRESS OF STONE-COLORED POPLIN.-The If the lard is to be used for cooking, salt it a trifle when first under-skirt is made with two deep ruffles, not put on very put on; much of the salt will be found at the bottom of the full; the upper-skirt and body are cut in one, forming a kettle undissolved ; still it would seem better that salt should deep casaque, which opens in front, and is looped up in two be used. places on each side, and trimmed with fringe. Milk-Punch.-(1.) Pare the rind off twelve lemons and FIG. VII - WALKING- DRESS OF VIOLET-COLORED POPLIN.-The two Seville oranges thinly; put them to steep in six pints of lower-skirt is trimmed with three deep flounces put on infull rum, brandy, or whisky for twenty-four hours, then add two plaits. The upper-skirt and body (all in one) is of dark-gray pounds of loaf-sugar, three pints of water, two nutmegs, poplin, trimmed with a plaiting like that on the lower-skirt. grated, and one pint of lemon-juice ; stir it till the sugar is GENERAL REMARKS. - The bodice of white muslin is made dissolved, then take three pints of new milk, boiling hot, and in small puffs, open in front, and trimmed with black or pour on the ingredients : let it stand twelve hours, closely colored velvet. Black velvet bows upon the sleeves and covered; strain through a jelly-bag till quite clear ; bottle it. bosom. (2.) Pare eighteen lemons very thin, infuse the peel in one THE ISABEAU BODICE is of black or colored silk, cut low quart of rum, and keep it closely covered. The next day and square, and ornamented with a deep lace border, standsqueeze the juice of the eighteen lemons over four pounds ing up like old-fashioned collarettes. Short sleeves, puffed, of white sugar, and keep this also closely covered. The trimmed with two lace borders. Sash with wide lapels and third day mix the above ingredients together, and add bow of a new shape. three quarts more of rum (or else one quart of rum and two THE CHEMISE RUSSE is of white cashmere, trimmed with quarts ofbest cognac, which is preferred by some,) and five rows of blue velvet ; red, green, violet, or black velvet may quarts ofwater that has been boiled, but is cold when added, be employed in place of the blue, or black, violet, red, or also two quarts of boiling milk ; stir the whole mixture for blue cashmere may be used, as fancy dictates. about ten minutes, cover close, and let it stand for aboutthree We also give the latest novelties in the way of bonnets hours, until quite cold ; strain through a flannel-bag two or and hats- nothing very different from those which have three times till quite clear. In bottling care should be taken been worn ; but it is too early in the season for any decided that the corks fit tight, and it will keep three or four years. change.
