Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-09-27
Household Hints.


pudding can be made In the following manner:
II cupfuls buttermilk, spoonfuls sugar, 8 cup
fuis Hour. l teaspoonful salt, and the same Of
blackberries; steam two hours. II cream Is
plenty, a good quantity with nutmeg and sugar
added, will be very nice to serve with it, but
coed: pint of water heated to boil i cup
full butter, cupful sugar, tablespoOnfuls flour
and half nutmeg. This makes hardly enough
for for pudding Of the size given, but increase
the proportions as necessary.
A quickly and easily made boiled pudding.
which Is prime favorite with us, and can be
made of dried, fresh or canned berries, is the
following: 2quarts OF water and or ptnts
OF berries, sweetened to the taste; when the
water boils, crust made Of cupfuls of butter
milk, with salt ana soda, and made stiff, either
with the hands, is dropped in the boiling mass
In little Jumps; after boiling 20 minutes 1t is
done, and with the addition Of bread and butter,
our meal Is complete.
SWEET PICKLEs,-I have been preparing some
black berries for picking, and as 1t Is our favor
lite method Of preserving this fruit will tell
sugar, pint of pure cider vinegar, and spices
to suit the taste; prefer cloves and cinnamon,
and shall use or. OF each for 4-gallon jar Of
pickles, containing about 80 lbs. Some grind
the spices and others break the cinnamon In bits
and add it with the cloves, but dislike to be
continually finding sticks In the sauce, and shall
sew them firmly into thin muslin bag, and boil
them up with the fruit, allowing them to remain
In the jar until emptied Last year boiled the
vinegar and sugar, and turned it over the ber-
ries; poured it off next morning, scalded and
returned, and repeated the process again, but
as the sauce commenced fermenting and had to
be scalded over, shall, this fall. boil up the
berries before turning them into the jar. This
mode is good one for sweet apples, crab ap-
ples pears, or green tomatoes. steam the ap-
pies and pears until soft enough to admit a
pike of broom corn; lay carefully In jar and
pour The Spiced and sweetened vinegar over
them. For crap apples, l prefer whole cloves
and broken cinnamon bark, thinking 1t gives
delightful color to the almost transparent
sauce. II sweet apples are picked, either
whole with the stems on, or If larger, peeled
and quartered, few sliced lemons with the
p1ps removed will give them mild actdity and
delightful flavor to the whole.
TOMATOES.-Our tomatoes were rather late In
consequence of the damptng OF of the plants
Of the first sowing, but we have plenty of ripe
fruit now. We like them sliced with vinegar
together), and they are delicious with rich
sweet cream and sugar. II stewed, we like
them seasoned with salt, pepper, vinegar and
cracker a added delciousp 4sh Is
made by gathering few just before they turn
red stewing and seasoning with salt, pepper,
butter and sugar.
STRAY TooLs-I have receptacle for all the
stray tools the men find so convenient to leave
about the house. A handful Of nails, few
screws, q gImlet, an awl, a bit Of wire-all sure
to be wanted some time-the screw driver, and
so on to the end Of the list, are all dropped
prom1scuously together. MY pantry is furnished
WIN SET OF drawers, INC MANIFEST CMnSS
Imaginable, and one of these l have approprt-
ated to this use. SO when any one comes
searching for a carelessly m1slaid article l dis
claim all knowledge OF the affair, but direct him
TO the tool drawer, where the missing article is
usually found. 1t saves many steps to have a
receptacle close at hand, and my memory is not
taxed by trying TO remember where have laid
the out-of-place TOOLS
BOILED APPLEs.-These are delicious. Take
a pan nearly full OF fair, sweet apples, prnTi-
OuSy well washed, pour over them cupful Of
sugar and as much more as one can afford, and
a pint OF water; cover closely and place on the
stove. AS soon as the lower strata are tender,
remove and allow the upper ones to take their
places; as fast as they become soft remove to a
platter, watching all the time that the water is
replenished as fast as it boils away. When all
are dole, boil the juice to syrup and pour
over the apples.
l BtnfRR aeFkH eAeggEat addition to sunday
luncheon or Monday dinner. They have bet.
ter flavor If baked dry, but If one dislikes to
burn the tin, or the trouble of washing it, a
half inch Of water added to the bake tin when
placed in the oven will nicely COOK and not
burn them.
SOUR APPLE SAUCE is greatly improved by the
addition of q tablespoonful of butter to quart
of sauce, and moreover, there is much less sugar
needed. In absence of butter, little salt Will
improve 1t.-[Country Gentleman.