Evening star. [volume] (Washington, D.C.) 1854-1972, 1875-01-09

figure showing the appearance OF the com
pIeted knee-cap, which is SO simple that any
woman can easily construct the garments
Ihey are worn over the diaper the nointad
Ioriion or straps running up. over the dianer
10 the buttons on the under waist
A Weeks Bill OF Fare.
nave Just made out a bill! of fare which -
TO serve our family for the ensuing weeh It
would not exactly suit any other family. I
nave made 1t up as my ideal of the hest
possible, but of such materials as il will no
most convenient for me to use i'm the cnn1in,
week, III is possible that may obtain some
.it>h peel or mutton in the meantime and
, uron ,'ie programme will be altered. At
Ireneht we have no fresh meat and no imme-
ulate prospect OF any. 1t is partly on this
account that 1 give the bill here, as some
n ,,olS'e do not know what I'm the
NOid 10 get, when they are out of fresh
meat, unless they make a free use of pork.
III may be well to explain that nv family
CT CT present. consists OF two women, (the hired
gira ana myself) and four children In pro-
Nldlng for our daily wants, try to reniem-
DEF that We need food to keep us warm to
Eve US strength for physical and for mental
hcuVIIy, 10 repair our daily waste, and to
Keep the children growing. Our tastes also
must be taken into account. Nothingis said
aOoui supper, because this is usually omit
Ieu, breakfast being at or So'cIock and
ulilhef AT or O'Clock. If the little ones are
hungry they have only bread and milk AT
Iiight me hired girl helps herself to what she
LkeS; WniIe am generally best suited, even
Wnlle nursing babe, TO take no supper a (
All. In many families this is practiced on
sunday. AT all our meals there is white
yeast bread and butter upon the table also
milk. We eat bread and milk much more
than bread and butter.
SUNDAY Breakfast: oatmeal balls or
Gems boiled potatoes, mackerel. Dinner.
dried sweet corn. graham gems cTab-aDpIa
jelly, boiled chestnUts.
Observation-Disclosures baked potatoes, milk
ana egg gravy, baked squash. cocoa Dinner:
pearl barley and onion stew, graham pud-
ding. prune sauce.
Observation-Disclosures mush balls potatoes.
nar -.
member that there is always bread and but-
ter and milk
Observation-Disclosures: johnny cake
steamed squash, Potatoes, milk gravy. Din
ner- split pea-SOup, rice and raiSin-pudding
Observation-Disclosures graham gems.
scrambled egg. potatoes, cocoa. Dinner: corn
usual bread and butter)
FEIDAY.-BeeakfaSt: milk toast. baked
squash, baked potatoes. Dinner: boiled
onions, warmed potatoes. raSpberries.
SATURDAY.-BreakftSt: cabbage. graham
gems, potatoes, egg gravy. Dinner: bean
soup, oatmeal much, raw apples.
No other week in the year will have lust
Inc same bill of fare. Just now there is more
Hubbard squash, because shall be unable
10 Keep them after the very severe cold
weather comes on. Nothing is said about tea
or coffee, because pofe5-fCHtiljds is absent nor
always when he is here; but either is very
CheeriuIly prepared for any guest who likes
mem, anu ON such occasions dOnOt hesitate
10 Ia re a little too. There will probably be
no other week during the winter when there
will not be one or two beef-sOupS for dinner,
or beef IN some shape almost every day.
however my own experience and my ObSer-
walton of the ChildTen'S health. leafs me To
believe that there is no necessity for mean
when there is good graham and oatmeal and
mix, with butter or cream. Does any one
observe the absence Of pie and cake? Their
absence Is scarcely thought of here. but q
total abstinence from the palmer varieties is
not intended
The breakfast bills of fare that have been
published 80 far in the AgriCulturiSt, have
generally given great variety, but they have
no doubt been intended for larger and more
varied families than mine is at present. | am
sometimes asked TO say more about food for
children. As my cooking is done mainly for
children. perhaps this is sufficient.
barley and onion stew
Wash half a pint of pearl barley, AMI soak
10 over night or for two hours i'm warm water
boil il from two to three hours in q good deal
of water. filling up with boiling water rs
often as II thickens much, so that il will
always preserve its SOupy character. An
hour before serving it. add four or five sliced
onions. and soon after salt TO taste At the
last add half a pint of cream or milk and
boil up together. More milk and salt may be
added, and the whole poured over slices Of
bread II preferred. The "croutOnS' over
which most Of our soups are poured, are
simply small slices Of sweet light yeast
brs at, and these are always welcomed bv the
little folks. Gems are more cTusty and not
30 spOngy.
Oatmeal Nush Made into Bread.
Ca meal muSh i cool and wholesome, but
II j generally Teli>hci bettcTin its secondary
forms. as balls. griddlp cakes or gems /
have already told how the balls (Or muSh-
balls OF any kind) are made-SimDIy bv
kueading the cold muSh into q rather sfifT
dough with fine -four, with or without the al
ul,lOl and ImprOvemeHtl of a little cream or
milk. These are shaped in balls or small
biscuits, and baked i'm the oven.
To make gTiddle cakes, soak cold oatmeal
nuSh in sweet milk, Ind thicken to the
proper consistency for griddle baking with
h1e hOUr-a rather stif pancake batter. If
you can not guess at this, try little on the
Srlddle- No baking powder i needed but
weil-beaten eggs are an improvement, one or
more as YOU can afford. put some muSh
soaking in milk and water, with some pieces
Of stale yeast bread, one night. thinking TO
make pancakes in the morning. but when
morning came, / dreaded the Smudge and so
stumbled upon our much liked oatmeal
gems. The muSh and bread are mashed and
stirred fine with a spoon, and then fine -four
* stirred in until there Is q batter about as
stiff a. YOU can well dip into the gem pans
with spoon. This is our fayOrite way Of
eating oatmeal at present, and the bread aid
ed il an improvement. Remember that the
batter must be quite thick, as the oatmeal is
already cooked and Will not rise any more.
Oatmeal has theUame, among those who
study into such matters. of being excellent
food for both muscular and mental activity
very useful alike for student and labOTeT, and
excellent, IL thoroughly cooked, to promote
the growth of little folks.
Another Word About Graham.
Al last I'VE have what we have long de-
which the bran is cut so fine that its appear
auce is scarcely noticed. Ii comes in sacks
from ST. Paul, where IL is manufactured and
Is called graham -four from granulated
wheat This flour. like the gTanulate1
wheat. (Which is Il very nice article OF food.
otherwise called ''grauiOlO,'J seems to have
the starChy portion of the wheat or the fine
flour. removed. 1t seems like very nice
cauaille. but the bran is all there after all,
should think, but beautifully fine.
To make gems with itfOT breakfast we
usually stir thin batter of the granulated
flour and water at night, and thickcn this
with fine flour ia the morning, before putting
il into our hot gem pans and hot oven. For
persons who live mostly upon fine flour
bread. 10 may be best to eat this flour as IL
comes. without the. starchy portion, to restore
the equilibrium, but ! like best to make il
with the addition OF some fine flour, we all
prefer now 10 live more upon gems than upon
yeast bread.
IHE EN-lMPERIAL FAMILY OF FRANCE.
that -, the Empress and her son, seem TO
have chance OF emerging from the cOmpar-
alive poverty which affects them i'll theiTex-
lie at ChiSelhuTSt. There has been a negOtia-
tiOn for several months between NJ. ROuher,
on the part OF the Empress, and the minister
of public works, representing the present
French government. When Napoleon Ill
lett France there were heavy claims by va
riOuS creditors. chiefly tradeSmen in Paris
Il