Evening star. [volume] (Washington, D.C.) 1854-1972, 1880-06-05
HOUSE AND GROUNDS.

| 1T Is BARBARIsM to compel children to eat
rat meat, lean meat, or anything else to which
tney may nave repugnance, an unconQuer-
| able ant1pathy; you might as wisely try to make
| kitten eat white beans, or chicken drink salt
water.
7 CHEESE T0AsT.-Grate the bits OF old cheese
| that have become dried; take three tablespoon
| fus OF It and boil in pint Of milk Add to it
| two llbeaten eggs; Stir till thick as cuStard
| Then spread 1t on slices Of toasted bread and
| serve for tea or supper.
| DELICIOUS PINEAPPLE CUSTARD.-On the day
| before you wish to use the custard peel and pick
to piece with two forks a nice pineapple PAT
plenty of sugar over it and set it away. Next
| day make custard as above and when cool
| mix with the pineapple, which will have be-
come soft and luscious and thoroughly sweet
ened.
| MUSTARD should be mixed with water that
has been boiled and allowed to cool Hot water
| destroys its essential qualities, and raw cold
| water might cause 1t to ferment. Put the mus
tara la a cup with small pinch of salt, and
mix with It very gradually sufficient boiled
water to make 1t drop from the spoon without
becoming watery.
| FRENCH PAPER relates the following ex-
pertinent: "a COW was MIXED three times a
| day for eleven days. and yielded 10 quarts of
| milk. With two milkings daily she gave only
| l46 quarts in the same number of days Analy.
sis, moreover, showed that the milk in the first
case was richer In butter globules by more than
| one-Seyenth than In the second caSe''
| DELICATE PUDDING.-Beat four eggs with a
| tablespoonful OF sifted wheat flour. Boil a
| quart or milk with little stick cinnam On and
some Ecandled lemon or orange-peel Stir In
| the eggs and flour when the milk boils. Let II
| cook, constantly stirring for five minutes.
| Strain into pudding dish Cover the top with
| powered loaf sugar and bits Of butter. and bake
| until handsomely Drowned.
| VEGETABLE CURRY.-Cut some onions into
| thin slices, and fry them good brown in but
| ter, add breakfast cupful of milk, in which a
teaspOonful OF curry powder has been mixed;
let all boil together for twenty minutes stirring
| the whole time; then add the vegetables previ-
ously parboiled and let the whole simmer by
the side of the fire for about an hour. Pota-
toes. peas, beans, carrots and turn1ps can be
used, but broad beans alone make a delicious
curry.
LOBSTER MURPHY.-Boil and mash a dozen
potatoes, must be smooth; add milk and butter
to them. and the yolks OF three eggs; boil your
LOBSTER beforehand; pick clean; add eggs of lob
ster II there are any; stew lobster gently with
pint of cream; add very little cayenne and
half the juice OF a lemon; only enough flour to
thicken 1t; take potatoes and cover inside a tin
or an earthenware form, butterng the form
frst: put In quick oven and bake; when suf-
fc1enty hard put In lobster stew; replace In
oven for 1--WE minutes and serve.
TEA DRINKERS nowadays Will do well to ap-
ply the following simple test to the tea pur-
chased of their grocers: Turn out the infused
leaves, and II they are found good brown
some; but if the leaves are black and of a rotten
texture. with an oily appearance the tea Will
not De MT TO drink The purer the tea, the more
me distinGtively brown color OF the leaf strikes
adopted TO reduce prices results in the two kinds
OF leaves being supplied together 1t is i'm
portant That the leaves have the serrated or
SaW-llBe edges, without which no tea Is genuine.
GREEN PEAs.-Just once in IA years a man
gets good boiled green peas That ERE mar
velous luck arises mostly from the fact that the
peas are good and that the cook by chance has
Just hit in the right way of serving them. There
depends on the tenderness of the pea. But
what hurts peas Is to drown them in too much
wafer. Some cook-books say it don't make no
matter as to quantity of water, but it does.
Boil quickly, that's the thing, and with Just as
little water as you can. A good way Is to cook
peas with lettuce, then you don't want any
water. Line your pot with the leaves, put In
one eek. and put In the peas; cover close and
steam them. Butter and salt Them that's ALL
Bob, the Sea Cook
THE following recipe will restore the original
polish of furniture, especially In the case of
such articles as pianos. fancy tables, cabinets.
lacquered ware. &C, which have become tar
nlshed by use Make polish by putting half
an ounce OF shellac, the same quantity of gum
lac. and quarter Of an ounce of gum Sandarac
into pint of spirits Of wine. Put them all to-
gether In a stone bottle, near the fire, shaking
1t very often. AS soon as the gums are dlssolv.
ed it Is ready for use. Then take roller of wool
len rags.soft old broadcloth will do nicely-put
a little OF the polish on 1t, also few drops of
lnseed oil. Rub the surface to be polished with
this going round and round, over small space
at time, until 1t begins to be quite smooth.
Wine and more Of the polish. Furniture thus
treated Will have brilliant luster, equal to new.
ANGELS FOOD.-One-half tumbler of granu-
lated sugar, one tumbler OF sifted flour, one
teaSpoOnful Of cream Of tartar one teaspoonful
OF vanilla; slit the flour four times then add
the cream OF tartar and sift again, but have the
Ilght measure before adding the cream of tar
tar; sift sugar and measure; beat the whites of
II eggs to stiff frOth, then add the sugar
lightly. little at time, then the flour the
Ing until you put In the pan to bake; bake 40
minutes in moderate oven, not opening the
doors Tor the first Is minutes; try, and If not
Done, le6 stand a few moments longer; the
lumber must hold two and q quarter g1llS
Icing-Whites OF two eggs, two teacupfu1s of
sugar; boil the sugar with just enough water
10 m t1 It; pour boiling hot, very slowly,
spoonful OF citric acid In tablespoonful of
water, and put In enough of 1t to make pleas
ant havOr.-DetrOu Free Press.
IMPROVING THE LAwNs.-At this season eyery-
ones attention is drawn to the lawns and
grass plots surrounding their houses and any
suggestions for improving theic appearance
may be acceptable. Talking with an intelli-
gent English gentleman some time ago he
expressed the opinion that much of the beau
slstent wedding out of coarse vegetation and
weeds that might interfere with the grass. We
replied that such was no doubt the fact, as 1t
was the course we had pursued since POSSESSING
a lawn. Our English acquaintance also said
that their lawns were regularly rolled after a
rain. which closed the holes made by taking out
the coarse grass, weeds, etc. We again replied
That IL was the way we had always pursued la
doing so We Initiated no one. We saw the
necessity OF 1t and did 1t. Many gardeners now
follow the same course, for without 1t a first
class lawn cannot be maintained. Where hole
may be too large for this operation of the roller,
or where from some cause there may be bare
spots In the lawn, take WheelbarrOW load of
good soil and fill up these holes and where the
place Is bare first scratch with an iron rake or
fork, add little OF the extra soil SOW some
lawn grass seed, which should always be kent
on hand, and run the roller over. In month
or six weeks everything will look green and
perfect.-Ge1mdntOlcn 7ttegrdph.
The CULTURE OF THE ROSE-Every rose will
not come from the slip. or the three great
divisions into which the rose family Is separated.
VIZ, the damask, the nOiSette and the tea, the
readiness from the slip, or by budding the first
only by dividing the roots, and planting the
seed, which latter method is resOrted to- how
ever, only when 1t Is desired to obtain new
varieties. The best season for taking rose
slips Is In June, just after the profuse bloom of
early summer is over, although a person who
knows exactly how to cut slip may find good
cuttings throughout the warm months. Judp-
ment and discernment are needed for the selec-
ton at all seasons. / know generous lady
who sent her friends immense armfulS of