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v-THE LADIES' COLUMN. --

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v THE LADIES' COLUMN. HOUSEHOLD HINTS. Btbawberry IcE-CRE>>r.—Take about a half Pound or a little more of fresh strawberries, along 1rith two ounces of pounded sugar. Turn a sieve Jpside down, place a basin underneath, turn the JJoit and sugar on to the sieve, and press all •ttrough with a wooden spoon. Now whip up a pint of double cream till it begin# to get a •tttle stiff; then add a few dropi of cochineal,an or vanilla flavouring, StIr together lightly, put into the freezing pot, ana j^eze &g directed above. Peaches, plums, rasp- errieg, or indeed any other fruit, can be tre& the same way as the strawberries. When the ?ait is out of season a pot of jam can be usea Jjtetead. When wanted a yellow colour (which is in the case of peaches and such fruit), Age a pinch of hay saffron soaked in a table- Spoonful 0f foiling milk; strain, and add the 'luid to the other ingredients. To produce a Iteen colour, use spinach juice. Colouring patters are sold in shops, but if possible should lie avoided. ICES.—The process of making ices is not nearly 10 troublesome, nor is the same experience l'equired, as in making a good pudding. Common w made for profit) ice creams are made with 9?gs, sugar, milk, flavouring, and thiokening. in the making of good ices or ice puddings, lOad sweet cream, eggs, sugar, and flavouring are 'Bed, or half milk and half cream, and also fruit, Stupor otherwise. The ices and puddings are Jfcmed according to what fruit or flavour is added. The tools required are a freezer, a tub or wooden Pail, and a spatula. A pewter freezer is besE* •fhs tub or nail should be of oak or strong woo *eli seasoned, and the size according to the size V freezer. To make common ices have iour lresn •ggs well beat up, add to the eggs a V111* Ulf of new milk and a quarter of a P°uad of Pounded sugar. Put all into a clean saucepan. f ut the pan on to a slow, clear fire, and con- tinually one way till it gets thick, *>o account boil, or it will cardie. Turn this custard into a basin to stand till quite Mid, then Put into the freezing pot, and place it in the tub pail. Now fill up the between tne *teezer atd the tub with pieces of ice and coarse "alt mixed, until within two inches of the top of *he freezer. Then take hold of the handle and eommeace to turn the freezer round. In the tourse of ten minutes the custard will begin to Mhere to the sides of the freezer. Take off the •over, and scrape all from off the sides, and place the bottom do this as quickly as possible, so Jhat the lid may not be left off long. Put on the *ta, and acain turn it round very quickly for some Minutes, and with the spatula scrape from the Bides as before this is to be repeated every little "'bile until the whole is frozen into a stiff mass. The process is then finished, and the ice is ready tor the table. The freezer must be kept in the iee until the whole is used up; keep closely Covered. IcE PUDDING—Supekios.— Put six new laid eggs lttto a basin with four ounces (or more according *0 taste) of ground sugar, and beat up with a "'hisk till quite light; then add a half pint of •team and a half pint of sweet milk. Put this fixture into a copper or enamelled pan, and stir OOnatantly one way till it thickens; but it must boil, or it will curdle. The tire should be low, ft that the custard will not thicken too quickly. :phe safest way, especially to one not accustomed making ices, is to heat the milk and cream, Pour it over thd beat-up eggs, then place all into J jug, and put the jug into a saucepan with boiling water reaching half way up the JUg. g'tir constantly till it thickens, then pour into a basin until cold. Now put this custard iftto the freezer, and freeze as above directed. ^hen tbe mixture is half frozen add what fruit is ^ked, such as pineapple or preserved ginger; four Ounces of each chopped up small makes a delicious Pttdding, along with a glass of brandy or sherry Mded. Also the grated rind and juice of a fresh or you may add a few drops of the essence vanilla. If the former, a little more sugar will required to the auantity stated above. It must Understood that anv crystallised fruit—cut —Will do. But dried cherries, and all such fruits that may be coated with sugar ought to be Plunged in boiling water, drained, and dried using. Continue to freeze the mixture quite stiff; brush over an ice mould with Pure lucca oil, and ornament it with pieces of *Ugelica cut in any fancy shape liked. Now fill "be mould with the pudding, pressing it down "ith a spoon. Put on the lid close. Put or run any water that is about the ice; usually there a hole in the side of the pail for this purpose, "hich is corked up while freezing. If required, Md mora ic« and. more salt. Lay the pudding on "be ice, being careful that not one drop of the salt water can get inside the mould. Let the pudding t'tn.in about an hour on the ice. then plunge the **»ould in cold water for a minute, give it a good thake, remove the lid, and turn out. Serve at °llce. For quickness, after the pudding is frozen dish, up in small crystal ice pails, and at once *<fve. In the latter case the angelica would not required, or if so, use in the pndding as you would other fruit. The quantities given will not -ake a Very large pudding. FASHIONS. The excessiye heat we have lately experienced big brought, iQt0 use all the pretty costumes jUsigned for real summer weather, and those 10,dies not already provided with costumes suit- able, have been able to avail themselves of the bargains, offered at the various "sales" at this •eason of the year so ganeral. The first materials 11! favour for cool dresses are the muslins. Several different kinds are used; for quite young Rlrls, criime and white spotted muslias, properly trimmed with lace; sprigged or tambour-worked Ibuslins in the new bege and creme shades; the 111,1 organdie muslins arS-alao being worn; and the flowered French muslins, smartly trimmed with bows of ribbon matching the eolour of the muslin, *1d innumerable frills of lace. Of course, dresses Of this description are only intended for garden Parties or afternoon or evening receptions, and --ould not be appropriate for general wear, "ateens and zephyrs are used for the latter Purpose. Quite a novelty for young lauie» dresses a 16 the combination of silk and muslin together. Shot silks are used principally, though piuiu gros Stains are preferred by many. The shirts are Universally plain, with the exception of a full ti Qclie, or a. series of narrow pinked out frills at the toot. The draperies of muslin'are artistically arranged over the skirt, and the bodice gathered bebe fashion, waistbands of ribbon matchirg the ailk skirt. White,and pale or&me dresses of nun s- Veiling are now trimmed with coffee-tinted lace, and not the shade of the material, as before the effect is exceeditigi V gIDod, and makes the toilette look less bride-ii^e-. .^f^ing dresses of 1'ght woollen materials s yUa^y intermixed ^ith shot and plain silks. e bodices have the fashionable bag vest, either fasteil_ • iflg of tbe dress altogether, R°iWl11^ a line of Close set fancy buttons on eac°Long silk gloves drawn over the sleeve to the elfc0w are generally worn, matching the silK °r Material of the dress. T^e hafc ?r P.rina«B 8-, £ Pfed ^cv.net, also the same colour, Velvet o\er witn tiny go:a or sometimes do-ted are r s eei beads; strings of theisame j ^edwitU Bmall fly or butterfly oroov Useful seaside dresses f sacn ,'8 made of the ordinary strip bro^n jorEev gold, and worn 'WitJ1 Asain in + Woollen drapery the same sbad • or i!ne ,W? •hades of blue, with plain bine jer nd red striped skirt, red scarf, ey* Dresses of this description are cd tbev young folks: there is no fear of spoi* raj are conaifortable and suitable wear for u rjbbon leather. A sailor hat, with blue °r round, bow and ends at the aide, 18 all r, necessary in the way of headgear. For c ar.Q pretty mantles and fichus of Spanish, ^.fthin worn, occasionally made over a founeaticia Vi coloured silk. With mantles made in this the sunshade and gloves match tbe colour ol Haantle linings. Very neat are the hats and bonnets worn by 8 Vtell-dressed women; an extravagant dup;-1? of trimmings and ail extraordinary shapes are Dot 111 good taste. Small princess-shapcd be. nets prevail, adorned with seasonable flowers, inter- taixed with coloured aigrettes; larger and more Pretentious looking bonnets are loaded with lowers, and then covered with the new tiDnel fiftqze or embroidered tulle; fancy basket-work 14raws require only the cluster of flowers placed Meetly in front. Grasses of every detention *re used io mounting these bonnet bouquets— *fra. Leach's Practical Family DrtusmaJcer.

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