"The Distaff." Tht Queen. USEFUL RECIPES.

Waikato Times, Volume XXVI, Issue 2176, 19 June 1886, Page 2 (Supplement)

"The Distaff." Tht Queen.

USEFUL RECIPES.

TSMIIUOIDKIIY IX GOLD. TIfKHK aro tliri'O or four method? of embroidering with g'>ld. Space would not allow us to describe all. Tho laid work, that in, gold thread laid on in c<irisecutiv« rows, nnd sewn down with silk or fine mohair thread tho s.uno colour, h iMther flat or raised, and is much seen in tlic Spanish embroidery. This work hat revived lately iv 'England, lint us yet the workmanship is very poor in comparison with that done abroad. It has been customary, and wo sob it in tho old work, to lay thn gold in lines running the length of the scroll yon ar<» woiking. Thii in not done abroad, consequently tho work looks richer, and the wtitchea aro never seen by which tho ,gold is .sewn down. The velvet must, of course, be Hewn down on linen that has been previously stretched and framed ; tli it in absolutely necessary. The design is then faintly traced. This may he done prior to stretching, if preferred. You next rai>e or pad the work. The bent w<.ol for this is coarse Shetland. The Japanese u.se their rico paper rolled up small ; it is then laid on and sown down with a few stitches ; a broad Ann washlohthor is often employed in the same manner as the paper. If bullion is used for the ombroidery. you require the proper needles; then have a spare bit of velvet or merino, cut your bullion into lengths the . exact size of the stitch e« you require, taking the stitches across the leaf or scroll, not the length of the scroll ; have a needle threaded with silk, thread your bullion on it, and .lay it down in the place ; the greatest care and nicety *nr<v necoMnry to manage thi* well; Fpr gold, thread ■ you require the usual.little wopdan instrument to wind it on. , It .it wound double, itnd this is invariable,;, the .bullion naedle is required to,, draw the thread through the velvet in the first instance, the end is sewn down on .the wrong side. You now have the «ilk threaded, and commence by bringing ' it thi'itugh the material, say at the bottom of a scroll;' bring the bullion through the ►nine place and sew it down ; pass the needle under tho work to the opposite side of the leaf, hold the instrument in the left hand ;Jhavo very little gold thread unwound, draw it tight, and with the thumb of tho left hand jmt hold in itn lace while you stitch it down with right hand ; one stitch in sufficient. With the thumb and finger of the' left hand twist the thread over the stitch, pnas the instrument to the right and hold it in the place on' the frame where ymi require it by pushing a knitting needlle through the linen'; stitch the thread dowp on thin sids. -Proceed in this wav until /ou have covered the design ; over very wide spaces it might be pecessary to make a few stitches between the two edges, but the le*B they Are the better. Of course it require* great practice to do the work regularly and well. The Chinese or Japanese are the only threads that can be relied on, all others tarnish.

Plaiv Plum Cakes.— One pound of flour, Alb of dripping or butter, of raisins (weighed after stoning) or of sultanas, either being slightly chopped, 2oz of peel, cut very thin and in long strips ; a pinch of sait, nnd of sugar. Mix all these ingredients together ; break an egg into 9, gill of milk, beat well, and add them to the dry ingredient*, adding more milk if not moist enough. Fresh eggs make the lightest cake. U.so skim rruik if in the country, in London frosh milk ; mi* smoothly, and bake in rather a quick oven. Sheep's Head Bhoth.— The liquor m which a sheep's head ban boiled (about throe quarts), one onion, two turnips, three carrot*, a bunoh of sweet herb*, pepper and salt Let all simmer slowly for three or four hours ; skim off the grease, but ri^ not scram ; serve with the vegetables in it. Cost, Is. This quantity will feed six perwons, allowing ono pint to each. Tt can bo doubled and trebled by boiling down several sheep's heads t\t a time, and adding a proportionate quantity of water. Ah the stock reduces in boiling, a little hot water should be added from time to time in otder to keep up tiie proper quantity. A little oatinonl (about to each quaart) mam be added to this broth to make it more nutritious. Vearl barley, unless used in vnry small quantities, is apt to reduce she stock by thickening it too much. To Clean Mirbohs, &c— Take a pioce of soft sponge, well washed, and cleaned from grit, dip it into somo spirits of wine, nib it over the glass ; dust it then over with whiting sifted throueh muslin ; rub it lightly and quickly off again with a cloth and finish by tubbing well and polishing it with an old silk handkerchief. If the elim is very large, clean one half at a time, os otherwise the spirit of wine will dry before it cm bii rubbed off. If there is any gilding about tho frame, grc.it care must be taken not to ullow the sponge to touch it.