The Somerset Reporter

Farm, Garden, Home.

Home Ornamentation.

An exquisite pair of window lambrequins can be made by taking common white mosquito netting and cutting them out in any desirable shape. Cut two pieces for each piece of the netting, according as your window. Tack leaves and ferns on one taste will dictate. Small leaves will make a pretty border tacked about an inch apart. When all are arranged lay over it the second piece of netting and tack it fast to the and your lambrequin is complete, except under piece, in and out between the leaves that you may edge it with lace if you wish. The leaves and ferns will look transparent when hung against the windows, and will present a very beautiful appearance.

Pretty curtains for bedrooms are made of white plain muslin with a large spray of flowers embroidered on the upper part— that is, have the stems start from about where the curtain is looped back; the edge and bottom of the curtain should be trimmed with lace. If for a room furnished in blue, embroider blue flowers, and loop back with blue ribbon. It is a pretty fancy also to tie a ribbon in the centre of the curtain pole, and have long ends and loops hung over the curtain.

A mantle lambrequin is made attractive by putting the ribbons in lengthwise and using two colors; for example: if the lambrequin is of drab macrame use scarlet and blue ribbon; at the end of the ribbon, put a tiny ball, after turning back the edges to make a point.

Notes.

Chicken Salad—To two large boiled fowls (cold) take two large heads of celery or four small ones; having removed all the skin and fat, cut the meat from the bone into very small pieces. It is not best to mix the dressing with the salad until just before it is to be eaten. Put into a porcelain kettle the gravy from the chicken, one-half pint of vinegar, one-half pint of sweet oil or melted butter, one large tablespoonful of mustard, one small teaspoonful of cayenne pepper, one teaspoonful of salt, the yolks of eight eggs beaten and stirred in just before taking off, one teacupful of cream stirred into the dressing when cold; mix together with a silver fork, and garnish with celery tops.

Lobster Salad—To a three-pound lobster take the yolk of one raw egg beaten very lightly; then take the yolks of three hard-boiled eggs (cold) and add to the raw yolk, beating all the time; add gradually, a few drops at a time, one-half bottle of the finest olive oil, still stirring all the time; then add one and a half tablespoonfuls of the best English mustard; salt and pepper to taste; beat the mixture until light, add a teaspoonful of strong vinegar. Cut the lobster into small pieces and mix with it salt and pepper; pour over it the dressing, just before sending to the table; garnish with the white of egg (boiled), celery tops and the small claws.

Oyster Croquettes—Take the hard end of the oyster, leaving the other end in nice shape for a stew or soup; scald them, then chop fine and add an equal weight of potatoes rubbed through a colander; to one pound of this add two ounces of butter, one teaspoonful of pepper, half a teaspoonful of mace and one-half gill of cream: make in small rolls, dip in egg and grated bread and fry in deep lard.

Veal Croquettes.—Take very finely minced veal and moisten it with cream and a beaten egg; season with salt, sweet marjoram and a little pounded mace; form in small cones, either by hand or in a wine-glass. Crumb the outside and fry, or else set in the oven and bake, basting frequently.

Rolled Tongue—While a boiled tongue is still warm roll it with the tip inside and place in a round tin or vessel just large enough to hold it in place; let it remain over night, when it will remain rolled after being removed from the pan. Serve it whole on a bed of salad, watercresses or parsley.

Chicken Croquettes.—One cold boiled chicken chopped fine; then take a pint sweet milk, and when the milk is boiled. stir into it two large tablespoonfuls of flour made thin in a little cold milk; after the flour is well cooked with the milk, put in a piece of butter the size of an egg, add salt and cayenne pepper; stir all well into the chicken; roll up with your hand, and dip first into an egg beaten up, then into crackers rolled fine, and fry in hot tallow (fresh tallow, half and half lard is very nice.)

Chicken Patties.—Chop very fine the dry, poorest bits left from baked chicken: season carefully with pepper, salt and a little chopped celery. Make a light puff-paste, roll a quarter of an inch thick, cut with a neatly shaped paste-cutter; lay a narrow strip of the paste all around; then put some of the mince on the paste; cut another piece the same size and lay over. Boil fifteen minutes. This makes a very desirable dish.