Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-12-21
The HOuSehOld.
BOILED APPLIES AND


Place layer OF fair-skinned Baldwins-or
any nice variety-in the stew-pan, with about
quarter OF an inch of water. Throw on about
one-haif cup OF sugar to six good sized apples
ard boil until the apples are thoroughly cooked
and the syrup nearly thick enough for telly
After one trial no one would for any considera-
ton, have fair-Skinned apples peeled The
skins contain very large share OF the pictouS-
Jelly Observation-Disclosures, and impart a flavor
impossible to obtain otherwise. He also SAYS
that "A wise hOuSekeeper, instead of throwing
away the skins and cores of sound pie apples
Would use them for Jelly. tumblerful OF the
richest sort can thus be obtained from a dozen
apples. Boil the skins, etc, few minutes. and
strain. Add little sugar to the liquid. and
boil until right to turn into the tumbier."-
Golden Rude
FANCY WORK.
According to the Farniture Gazette, the practi-
cal use OF fancy work is shown in the dun
rooms frightened by gay punches OF wax
leaves and flowers; In the old chairs made fresh
and attractive by pretty wrought coverings; in
the hard sofas rendered inviting by Sleep-entic-
ing pillows in the eyes saved from aching BY
cunningly contrived lamp-screens; In the colds
prevented by the warm lounge blankets; in the
papers kept In order In the simple wall port
folio, and in the small but tender gift which no
money could be spared to buy. 1t need be only
the idlest of idle hours that are given to fancy
work, and yet great deal that is charming
and useful can be created. Every housekeeper,
with limited means and artistic tastes knows
what such work can do for her rooms. Every
girl whose life is trying and hard is conscious
what a real luxury it often is to fashion with
de1t fingers some dainty knick-knack To be-
gin fancy work with any definite time for fin
ishinS 1t Is to make labor out of what should be
recreation: but to have it lying On the table TO
catch it up for five minutes before tea or dur
ing neighbOrly call In the evening, Is the way
TO Go 1t enloyably.
From the Germantown Telegraph
GOOD RECEIPTS FOR THE KITCHEN
SCoILoPED OYSTERS.-POund crackers or
Iushed bread fine. Butter scolloped shells or
TIN pans, and put In alternate layers of oysters
n he anti fy,fr
plentiful supply of butter. and season with salt
ana pepper. Pour enough oyster juice over il
to moisten the whole. Bake them till brown.
Have them moist when served, as they are but
little better than SawduSt If they are dry
To Boil. CABBAGE.-Cut very fine. put In a
dish over the fire, with a little water, salt and
pepper. Boil till done and the water is cooked
out, taking care not TO let it burn. Place on a
dish; put some bits OF butter over it and little
vinegar.
PATTY CAKE.-One cup of butter two c,ns of
sugar, three cups of flour, four eggs, one-haIf
cup OF sweet milk, one teaspoonful OF soda and
Two or cream OF tartar. Frost with an icing
made thick with pulyertzed sugar. cut stiff
white paper in the form of long, rather slender
leaves. FaSten each end to the cake with pin
Sd it will stand up high in the middle Make a
wreath Of these around the cake. Take a goose
quill and spit it in many parts; put raiSn on
each part. just at the end, and stick the end
which has not been split in the center of the
cake. Bend the other parts over gracefully;
then, with the icing, cover the goose quill, raj
sins and paper leaves.
SOFT GINGERBREAD.-Take one cup of sugar
one OF butter, one OF sour milk, one OF New Or
leans mOlasses, four cups of sifted flour, table
spoonful OF ginger, and two tablespoonful of
saleratus dissolved in a large spoonful of water
il is improved by adding the grated rind of a
lemon. Stir the butter and sugar together, then
add the eggs. well beaten, and the Hour and
milk. When well mixed, strain in the saleratus
water and stir the whole together, adding the
spice. Turn the mixture into buttered pans and
bake Immediately. This gingerbread can be
made palmer by adding half a cup more of milk
and one or two cups of flour.
BAKED BEANS-OCR WAY.-Soak them over
night, then boil In fresh water until very nearly
done and tender, adding more hot water occa-
sionaily to keep them from getting too dry We
do not like them very greasy, so small piece
OF sweet picked porkas we happen to have it is
cooked with the beans. When all is done we
take out the meat and run the beans and Hduor
through sieve. thus Kidding them OF the skins,
which we do not like. And when we want
baked beans we fill small tin pan with this
bean pulp and juice, place few bits OF butter
On the top and brown and bake 1t for dinner.
Some might prefer slices Of the boiled pork on
top; any how; the butter is a change.