Evening star. [volume] (Washington, D.C.) 1854-1972, 1880-12-04

SsIIAy and japanese fern are now made to
twine around he same cord while growing. aud
thus become doubly valuable for decorative
purposes
sarCE-Four ounces OF sugar and two OF bat
Ser well ereamed together: then bsat an egg
thoroughly into II, add two ounces or brandy
81. PGHFS.
LITTLE TABLES, covered with plush are the
proper things for dark corners in dull rooms,
and II pretty vase be- set upon them, 50 much
the better.
THERE is a new process OF Initiating hand
Pointing and IL is as easy as decalcomanie.
The pictures are printed on oil paper. laid on
the article 10 D. orlamented, and pressea with
q hOt Iron.
tFrER BrrTERrsG your cake tins scatter
little -four over them. and the cake Is absolutely
certain not TO stick TO the tin. IL your oven IS
likely 10 bake hard az the bottom, put a paper
IN the bottom OF the TIN. Butter it wen first.
MANY HoUsESEEPERs make a practice o: can
ming mince meat, so that when apples are no
longer TO be bought and before berries are plen-
tiful they may still hare something with whic !
10 make the inevitable pie. y much better way
Ia 10 take apples now when in their prime, pare
them, slice and cook until they begin 10 be soft.
then can them and when desirable make fresh
miDce pies somehow pies made o. The canned
mince meat are not nearly as nice as fresh ones.
The apples should be very tart.--H. p Posi-.
POT-Ar-Fxt requires fOlr pounds OF beef, six
>quarI5 Vi water. eight ounces OF carrot, eight
knee ounces OF celery ami cove After once Or
" &c making his SU1p, the cook will be able
10 iufcs bv the sza or tue vegetlnl s the r, =
oiF-.ti uuaI.ttt" but weighing Is advisable a.
first. IS much dtrsIds Oh perfect proportion
the meat mast siovlJ siDToer Io- thee hJurS
then add The vegetables, not before; simmer I'll
done. The pot IN which the bullion IS mad
should have very CLOSELY ftting lid Quick
boiling and CHe'eS5 sk;tDrGtasc 70 The causes nf
cloudy bullion. SIpp1Sing. asa matter Of course,
that all the vegetables have been properly
cleaISed.
To WASH FLASNEIs WITHOUT cHRINKING.-
First have soft water for the whole process,
made so aTti1icially IL necessary, and next have
good soap. or that which does not contain rosin.
our best soaps are safe for this purpose. You
may wash and rinse entirely In cold water II
you choose, but II you wash In warm water you
must not rinse in cold. 10 Is decidedly best to
use only warm water all through, the rin5ing
water warmer than the suds, II there IS any
difference. It is best 10 make a good strong,
Cisdn SutlS (aDd not wash nice white hanneis IN
q dirty SudS with other clothes tb &c a,e to be
boile1,) and put the iannels In il, instead OF
rubbing soap into The cloth. Hand rubbing
tends to full and shrink flannel, as it mats and
interlace5 the delicate fi6:eS.-AGtericaR Agri-
CuituTiSt.
BLACK WALNUT STAIN.--A few years ago we
gave directions for staining pine Or other white
wood brown col3r. somewhat like black
walnut, by the use or lumber. We have since
found much better method. Dissolve an
ounce OF Catechu In a quart OF boiling water,
adding a lump OF Sal Soda the size OF a hickory
nut. Dissolve an ounce OF Bichromate OF
Potash IL another quart OF water. The articles
ale net expensive, and may be had at any drug
store. TO stain the wood work, first paint &c
over with the solution Of Catechu and ALLOW II
10 dry: then go over IL with the solution OF
Bichromate. When thoroughly dry coat OF
Shellac or other varniSh will bring out the grain
OF the wood. The solutions may be made
stronger or weaker according to the depth OF
color desired. Picture frames, bookcases. ETC..
made With the scroll-SaS from very common
material, may be thus treated With most salts
factory reSult5--Anle1'{cdn AJI ic,di,ntSt.
OLD ENGLISH PLUM PUDDING.-One pound OF
Taisins, stoned and cut small: one pound OF cur
rants, well washed, picked and dried; quarter OF
a pound OF citron, cut fine; hall pound OF suet
shredded and chopped very fle, almost ike
! n3ur; hall pound OF brown sugar. SIX eggs,
spice, half as much cloves. two teaspoonfuls OF
cinnamon the same OF ginger, one teaspoonful
OF SAT- a nutmeg grated. one gill of brandy, a
pint OF milk, half pound OF bread. crumbs ard
half pound OF flour: beat the yOlks OF the eggs
one at a time, well into the sugar; add all the
spices and the salt, then the brandy and the
milk; sift the Hour and mix IL well In, then the
eadcrumbs and all the fruit: last OF all the
whites OF the eggs, beaten to stan frOth; the
pudding should be about the consistency OF a
plum cake; butter and then -four two tin forms
and put your pudding in them, "a two-quart
covered tin mllk-can answers admirably; nave
a pot with boiling water, the water TO come
ABOUT third from the top Of the form; put The
form in the pot and let it boil uninterruptedly
FOR four hours; nave kettle OF boiling water 70
add 10 your pot, as the water eyapOrateS very
rapidly. This pudding can De kept all winter
IN cold, Cry place. and be warmed 10y boiling
over for an hour.
SPINACH Or CELERY SoUP.-Mtss Juliet CorS3n
n her cooking school textbooks, is fully aware
OF The excellence or soups made without meats
as many recipes are given for SOupa maigre
&c Is not On account OF their economy That
these soups are recommended, but because
they are exceedingly palatable and adapted to
those not blessed vita ROBUST appetiie5. IL &,
one OF the stupid prtJljtcoS Or E4glish ana
American cooking that all s0ID5 must be mad .
OF beef or with meat Or stock OF some kind
The following recipe for spinach soup sin serve
with little change for celery. the rubbing
through q sieve is not necessary for either
vegetable, but some dislike TO have the par
tlcleS pefceptioe in The soup. Miss COrSon'
directions are as follows: OIe quart of spinach
TWO quarts or milk, one ounce OF butter. Hour
and seasoning. C) Wash and Trim one quart
OF green spinach; put It in saucepan holding
at least three quarts OF boiling water, and three
taOle-SpoonfulS OF salt, and boil 1t rapidly with
the cover OF untiltt IS tender, which will be-
In from three to seven minutes. according ID
the age or the spinach: While it Is boiling pres
1t under the water with wooden spoon: as
soon as IL Is tender drain &c In colander, run
plenty or cold water over IL from faucet chop
IL nne, and ruD IL through sieve with wood
en- spoon. % While the spinach IS boiling
prepare the soup as follows: Put the milk over
the fire to boil first putting into the Kettle a
gill OF cold water 10 prevent burning: mix to.
gether over the fire an ounce OF butter and an
ounce and half OF flour until they bubble.
then gradually add the boiling milk; season il
With level table spoonful Of salt. half a tie J.
spoonful or while pepper, and a quarter OF a
SaitspOOn1ui or grated nutmeg. (3( When the
broth Is done. stir into it enough OF the spinscb
N q Diia