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Show ne most Important features at dinners, teas, weddings, in (uct at every end any social function, and there are nil sorts of novelties designed to bo used as flower holders, of winch the cut shows a quaint specimen. This is a miniature hammock in gilt lattice work, supported by a rustic stand of wood and trimmed with butterfly bows of ribbon. An odd set of pieces of china representing represent-ing tiny logs of wood hollowed out on the upper side furnishes a pretty table decoration. decora-tion. The little logs are tilled with flow- tended to be thrown over the back of the ! chair, and united by ribbon bows. They are worked iu gray on pink or white on blue, etc. A lovely bedspread is of blue silk, shot with orange, and embroidered in a conventionalized conven-tionalized design of wild roses worked out with terra cotta and bronze silk. An old fashioned design recently revived for embroidery on cushions is a bent branch with flowers, forming nearly a circle. cir-cle. On a cushion of old gold satin it shows up well when worked in green and heliotrope shades of silk. Some new portfolios for illustrated papers pa-pers or drawings have stiff covers lined Inside with white linen, and flaps turn over the drawings to keep tUera in place. Deep blue satin, with terra cotta or blue gray pattern and border of plush, forms a handsome hand-some cover. Squares of drawn work mounted on colored col-ored satin or sateen and bordered with Torchon or other linen lace make very handsome pillow shams, also bags for bed and toilet tablo. Fashions In Beefsteaks. It appears that there are fashions even in beefsteaks, and that the present ones are a disadvantage to the pockets and health of people of moderate means. The editor of Good Housekeeping quotes a Chicago butcher as follows: "In thin, slight cattle the butchers take out the tenderloin in a single piece. The bone is extracted from what should be the sirloin, and there remains what are known as '.boneless butts.' The meat Is stripped and makes so called sirloins. Naturally this meat is anything but prime meat, and brings an apparent low price. The cheap restaurants ure the purchasers of this meat, and through these restaurants tho ' idea has spread that only these cuts are good. X'oif a prime cut of porterhouse l.rom the finest cattle I hive to ask from 25 to 28 cents for. The retail small butcher sells the same cut, but from this wretched j kind of cattle, for from 18 to 18 cents. "Every bit of meat in the prime carcass from which I cut my porterhouse and sirloin sir-loin cuts is better than the very best cuts from inferior grades of cattle. People either don't know or won't believe thii. ; but it is so. I can sell shoulder or 'chuck' steaks, for example, from primest, choicest beef at eight crmts a pound. It is as good and sweet and juicy as the sirloin, but, no, people won't have it, and I have often to absolutely throw it away. It stands to reason that a shoulder piece of beef or mutton, mut-ton, from prime beef or mutton, is of course far better than these so called tenderloins ten-derloins from poor, lean cattle. The top steak off a round is equally good and equally equal-ly cheap." j Another butcher says that in England : I HAMMOCK FLOWER HOLDER. ers, a handsome combination beinir dark red roses for the center piece, white for both ends and yellow for tho corners. An attractive arrangement used recently consisted con-sisted of pink and white svvjet peas mussed together without foliauo to form a mound in the center of the table. Ixiose sinulc blossoms were strewn over tho cloth, with a bunch of the flowers, ribbon tied, at each plate. Useful Hints. For polishing furniture l)etvrsxand turpentine tur-pentine is very good, but plenty of elbow grease is essential. White paint that has bewne discolored may lie nicely cleaned by nsin a little whiting in the water for wasliinx For cleaning brasses belonjjinj to mahogany mahog-any furniture, ne either powd. rcd whit-ing whit-ing or scraped rottenstone mixed with sweet oil, and rub on with a chamois skin. The walls of each rxiiu should bo brushed, brush-ed, a dustur should be tied over a broom and theu passed up and down. The diis-ttr diis-ttr must, of course, be shaken from time to time. For clein!n windows and mirror one of the best things is plain soft water and . chamois leather, Laving a dry chamois leather as well to fioli-h with afterward. This process will not answer near the sea, because of the salt In the atmosphere. The scrubbing of floors should be done with bath briclt dustorsaud and urdii vy household soap. The object of the brick dust or sand is to whiten the boards. After washing leave all the doors and windows open for it to dry very quickly, wiwU U ' to whiten the bour.ia. they never cut steaks trom tne loin, me steaks known here as sirloin and tenderloin. tender-loin. The loin is a roasting piece and tho steaks are cut further back fhat are known as rumpsteaks. Thcseand "chuck" steaks are the true steaks. A good chuck steak from a prime carcass is twice as healthy, twice na good eatin? and twice as cheap as the pretentions tenderloin of poor, lean beeves. Grape Tie. Pop the pnlps oat of the skins into one vessel and put the skins into another. Then simmer the pulp a little and run it through a colander to separata the seeds. Next put the skuiis and pulp together, and they are ready for jugging or for pies. Pies prepared in this way are nearly as good as plum pie, and that is very good. To BrmoTe Acid Stains. To remove the staina of acids, vineear, sour wine, fruit juices, etc.. from colored poods, either cotton, wool or mik. use ammonia am-monia more or less diluted, according to the delicacy of the material and coior soreadmg it around on the yt. moistened drop by drop with the tips of the finger. - Floral Decorations for the Table. The floral decorationa represent one at . f 4 ALL AROUND THE HOUSh. , Idea, in Qui" SPd' Cb,, PB. .n"o,h,rVcort.ve AHicles. "TJrt wl h embroidery ktl resulU can be obtained JcX verv smxhtlv stuffed, in- , |