Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-01-08

until all OF each potato is pared TO the centre.
Do not try TO cut the slices too hn or they
VIII break Pace In wire basket and dip tD
boiling lard They are a handsome garniSh
ICELAND Moss OBSERVATION-DISCLOSURES one
ounce OF Iceland moss in one pint OF boiling
milk; boil one ounce of chocolate for five min
utes In one pint OF boiling water. tnorouphly
mix the two and give IL TO the invalid night
and morning. This is highly nutritlve drink
for lnyalidS-
NICE CAKs WITH RAIsINs, which has the
advantage over many other kinds o. keeping
well for two weeks at least Is made from this
recipe: One cup OF sugar half cup Of butter.
three eggs, half cup OF sweet milk. one cup
Deaping full OF chopped raisins two teaspoon
fuls OF baking powder, aud about TWO cnps OF
sugar We'll beaten eggs and the milk together
then stir the flour and raisins IN.
WAR UPoS WHITE BRgAD.-Tha Lord MAYOR
Of London has opened the parlor5 Of thu Man
sion House TO the Bread Reform League who
propose to wage war against the-present love of
white bread and substitute for IL an article re-
SemD1ng cur Graham bread. The LeasVerS
set forth that the passion for white bread Is a
'mischieyouS delusion-" It Is cause or rick
cts In children. and Is responsible for the PIE
waStefUl
POISONOUS PoULTRY.-At 4 late result of
scientific research. the public Is informed that
dangerous poiSons are formed within the boil S
OF dead poultry from which the entraiIS have
not been removed for some time after death
and that human beings may. aud as q matter
OF fact. have lost their lives In consequences of
eating the flesh OF fowls 10 this condition
Common sense has always taught that poultry
certainly could not be improved by the pres
ence within IL OF mass OF putTifvinp iDfpS-
tines; ard. now that science has given au
thOrtty to the lesson, let US hope That all mn
inequalities Will follow the lead or the few
which have prohibited any but cI aned pnuItry
MT -r
CHOCOLATE BAvARIAN CRRAa.-One pint of
cream, one cupful OF milk, half cupful OF
sugar, one square Of Bakers chocolate IAN
ounce. Soak the gelatine In half cupful of
the milk. Whip the cream 10 q sim froth.
Scrape the chocolate, and add two Tablespoon
fuls of the sugar to II. Put I'm small frying
pan with enc tablespoonful OF hot water. Stir
over hot fire until SIN Doth and glossy. Have
the remaining halfcupful Of milk boiling.
STIR the chocolate into IT,, and add the gelatine
Strain into TIN basin, and add the rem iinder
OF the sugar. Place the basin in a pan OF ice
water and beat the mixture until 1t begins to
when well mixed turn into the mould. When
nard. serve with whipped cream heaped
aTound.-FFon, Mss ~ Pnrloa's Recipes.
TO CLEAN KID GL0yES.-Get one quart OF de-
oderized benzine. one drachm OF sulohuric
ether. Que drachm Of chloroform, two drachms
Of alcohol. Cologne oil can be added II de-
sired Pour a little OF this into clean bowl.
ard wash the gloves In it as you would wash
anything After the dirt is nearly out, rinse
in more OF the clean fluid. Usually one rtusinr
Is enough ont il the gloves were very NUN
S0iled, TinSe the second time II the gloves are
or cheap KID It is best to dry them on the
hand; but nice glove, after having been rub
bed With soft Cloth to smooth ont wrinkles
may be hung on line to dry. This prepare
lion Is az excellent thing to. keep In the house,
OF only TO. cleaning gloves, but for taking
ana FOR spoDging coat collars aud felt hats
CHICKEN PIE is one OF the things In which
epieureS especially delight Take four good
sized fat chickens, cut up ali the joints. wash
them Thoroughly. and put into tEo-gailon
settle with Just water enough to cover them:
POI Slowly and skim nicely: When tender.
throw IL a tablespoonful OF salt and a piece OF
putttT as large as coffee cup. Take out the
chicken, and stir up four SpOonfuls OF -four In a
teacup OF coo water, and drop inco the liquid
that the chickens were boiled tn. Stir 1t well,
and let IL boil about five minutes then remove
from the fire. Take two quarts Of sifted Hour
and a lump of lard the size OF a coffee cup Rub
the lard thoroughly with the flour, then take
Two conee- cupfulS OF sour cream add half
feasfoonful OF soda dissolved in two spoonruls
OF water; stir up quickly and knead lightly.
crust half an inch thick. and cover tne dish tn
side. Now place the chicken In the dish pack
lng 1t closely, pour Ia enough OF the soup TO
all the pan within half-inch of the top OF the
rim. Roll out another crust and snread over
the top, pinchlng lie down tightly round the
rim o. the pan. Now cut out from the remnant
cut veIulator In the centre OF the pie. and
spread paper over the top SO 1t viii not
scorch, aud bake two hours.
WREATHS FOR HONE DECoRATIoS-A pretty
wreath may be made for home decoration BY
using the grey moss sold by druggists as Dis
NAL swamp moss. and rystalized grasses. To
Crystalline dried grasses get one pound OF alum
and put 1t into suf.icientuuanttty OF not wafer
20 dissolve IT.. When thoroughly dissolved, add
handful OF gum arabic; then, while the mix
have been suspended by strings over vessel Of
sufficient depth TO receive the liquid, and
so that the heads OF the suspended grass
may not touch the bottom of the jar or
tub, as this mixture makes them very brittle,
and should they come In contact With a hard
substance at time when they are steauniay.
the crystals will shatter from them, and spoil
their appearance. When they are quite cold,
II the Capitalization is imperfect. you can
warm the mixture again, not letting 1t come to
q boil and pour 1t over your grasses second
cess as general thing. When the grasses are
once ready for use they should be carefully
handled, fastening them here and there
through the long wreathS OF grey moss with
thread wire, and placing these Wreaths around
picture frames or objects that will catch the
light; as their peculiar beauty Is their brillancy
ar night.-CDHltrg Gentleman.
TIE TURkEY.-This lOrdly fowl will never be
displaced from the post OF honor on the Ameri-
can Christmas dinner-table. Properly cooked
Is an expression very carelessly used. Even
when the bird Is Well selected, scientifically
stuffed with the proper proportion OF cheStnut3
and truf1ies. 1t Sttn remains TO roast him prop
eriy. People live and go to church who put
their turkey 10 the oven and bake him. This
leads to a dry and juicelesS repast. which no ar
tifcial application OF gravy can rectify. There
Is but one way properly to cook the turkey. 1t
must De roasted on a turning spit. baSted with
his own gravy and some additionally prepared
sauce every minute from the moment he Is put
down TO the fire uDtn he Is ready for the table.
He L. then succulent, fragrant and toy-inspir-
ing. lt Is, perhaps. a trial 10 the cooks pa
thence, but true artist Will purchase perfec-
ton at any cost.
In the true preparation OF roasting turkey
we are sadly at fault in this country for want
OF fresh yruffeS. The bottled specimens TO
which Osr kitchens are as yet condemned are
as far oel0T the glorious fresh tuber as the
Wretched orange shrubs in our greenhouses are
In comparison with the splendid trees OF the
tropics. We have tight TO hope that the time
Is soon cofniIg when the fresh products of PERI
CORD and Provence, or even those OF Burgundy
and the Dauphine. will be obtainaOle In all
tLer perfection and perfume.-TRe Hour.
ABOUT TRICHINK.-Dr. Christian FenZer has
Deem talking about trichinp TO a Chicago Tri-
Dune reporter. The Doctor said .TThe first
case OF trichinP diagnosed was In 1855, but
nothing Ike general knowledge OF the disease
was obtained until about 1859. We know that
the hog gets the disease by eating rats and
nice, but We do not know where the rats and
nice get their supply-very probably
from insects. but we don't know inst
what Insects. Ii has been almost