Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-10-22
HOME MATTERS.

will restore old rusty black Grape. III clapped
and pressed dry, like fine muslin, it will look as
good as new.-Ne1c Rochelle
A Coon BREAKFAST DISH is made of dried beef.
Slice it very thin, cook it for a few minutes in
hot butter and lard mixed. stir it constantly,
and when it is all equally heated stir in as many
eggs as you can afford to use. Serve with but
tered toast.
OATMEAL PUDDIys.-Mix two ounces of fine
Scotch oatmeal in quarter of pint of milk
add to it a pint of boiling milk; sweeten to
taste and stir over the fire for ten minutes;
thea put in two ounces of sifted bread crumbs;
stir until the mixture is stiff; then add one
ounce OF shred suet and one or two well-beaten
eggs add little ffayoring or grated nutmeg;
put the pudding into a buttered dish and bake
slowly for an hOur.-COokeTy for HaUdiids, Mary
Hooper.
For THE SAKE of variety and to please chill
Gren, who seem sometimes to be fascinated by
pie, make once a year meat and potato pie
Make crust as for chicken pie, and fill it with
pieces OF beefsteak. either partly cooked or raw;
season it we'll and make gravy of melted but
ter and water thickened with flour; pour over
the meat and then put in a layer OF mashed po-
tatO. and the crust on the top of that. If it is
too much trouble to mash the potato. put in
small cooked ones whole; be sure and have
enough gravy so the pie will not be dry Do not
make the crust SO rich as to be unwholesome.-
". Y. Post
PIrKi.ED PURPLE acknowledgements tue CstD-
bage lay in a wooden tray, sprinkle thickly with
salt, and set in the cellar until next day; drain
Off the brine wipe dry lay In the sun two hours
and cover with cold vinegar for twelve hours:
prepare the pickle by seasoning enough vinegar
to cover the cabbage, with equal quantities of
mace, cloves. whole white peppers, cup of
sugar to every gallon of vinegar, and a tea
spoonful of celery seed for every pint; pack the
cabbage in a stone jar; boil the vinegar and
spices five minutes and pour on hot; cover and
set away in a cool, dry place. This will be ripe
in six weeks.-CO1RHnOn Sense in the Household,
Marion Hdrldnd.
PIcKLED SEED CUcuMBERs-This is a beauti-
full looking and finely favored pickle, especially
for tea, and few pickles are nice for tea. Take
not perfectly ripe but full grown and firm
cucumbers say threefOurths yellow, cut up
into strips after pairing and taking out all the
seeds, about four inches long and one inch wide;
wash well and wipe dry with a cloth; soak in
weak vinegar for twenty-four hours; pour off
part and add enough fresh to cover; allow one
and one-half pounds Of sugar and one ounce
cassia buds to every quart; boil until tender;
when done after cooling they are beautiful
amber color; the cassa bud Is the bud of the
cinnamon tree but of much finer flavor than
the cinnamon stick.-N Y. Tribune.
CHARLESTON COCOANUT SwEETIEs.-I never
made them with desiccated cocoanut, but use
the fresh nuts. i take full, round, meaty
cOcOanut and CRATE it; having preserved the
milk, i dissolve in it pound of sugar; be care
full to taste the milk of the cOcOanut first for
although the meat may be sound the milk may
be trifle rancid or musty; having dissolved
your sugar in the milk, add about as much water
TO it as there was milk; boil the dissolved sugar
until it is thick syrup; whip up to froth the
whites OF four eggs, adding to this half-pOund
of puyerZed sugar; mix the white of the eggs
with the cOcOanUt, and when the syrup is still
hot, but not boiling. stir into it the cOcoanut;
have some buttered letter paper and drop tea
spoonful of the mixture on it; if it stiffens at
once in a cool place ii is right; then drop by the
tablespoonful, fiattening It if necessary; if it
Tuns too much add little more sugar; put the
paper in pans with the cOcOanut forms i'm it, and
bake at a low heat. 1t is rather drying than
baking process A little cochineal or beet-juice
makes pretty pink colOr.-Yddis, the Liue
Oaks.
Acknowledgement the Juice of one lemon
and measure it with tablespoon; use in addi-
ton to it sufficient good vinegar to make four
tableSpOOnfuls. including bOth measure three
quarters of pint of salad-oil. Place in a bowl
or large soup plate the yolk of one raw egg one
level teaspOOnful each of salt and dry mustard,
quarter OF saltspOOnful of white pepper and
as much cayenne as can be TAKEN up on the
point of small penknife blade; mix these in
gradients TO a smooth paste with salad spoon
or fork, and then gradually add the oil, lemon
juice and vinegar, few drops of each at a
time. stirring constantly, and first using the oil
u
adding sufficient acid to thin it to the consis-
tency Ofyery thick cream, then more oil and acid
alternately, until the proportions given above
are used The mayonnaise should be made in
cool place; In very hot weather the bowl which
contains it may be surrounded with cracked ice
or piece Office as large as an ordinary chestnut
may be added to it while it is being mixed. 1t
sometimes curdles because of heat and some
times because the oil and acid have been I'M
equally used. in the latter case use the acid
mn tHaf milo toa Ol
juliet COTSOn
BOILING COFFEE AND OTHER THINGs-I wish
1t were possible to impress every cook with the
convictions hold upon the subject of boiling,
More mistakes can be made in carrying on this
process than almost any other; things that
ought not TO be boiled are boiled, and things
that ought to be are not. 1t is easy to make
these mistakes; there comes a time in baking
frying or boiling when injured nature revOlts
and burns up. But a thing may boil until not a
yestige of its original condition remains and
unless the water evapOrates it may go on
boiling Tor hours without reminding one by
smell or smoke that it is spoiled Nothing
Suffers more from this treatment than cof-
Zee TO make the ideal cup of cOf-
fee-the almost unattanable - brown and
grind the berry at home; it is more trouble,
but the result is so satisfactory that you will be
more than paid for your labors. Then have
the water boiling when it is poured over the
coffee If you use the ordinary tin cofree-pot
De sure 10 stun something in the nose to
Keep IN the steam and fragrance (and. by the
way, do not try to use one of these for a life
Time Our own cofee-pOt being sent to the
Tin shOp 10 be repaired. we tried the experi-
ment OF making coffee in a new tin pail with a
ughtly-iitting cover, and such coffee have we
had thatathe tin pail has been in use month
III Is OF course a little extra trouble to pour
II into preSentabe pot for the table. but
III Is enough be ter to pay. There is nothing so
nice TO settle the coffee as an egg. Mix the egg
with the ground coffee before pouring hot water
on III eggs are expensive you may economic
Dy measuring the coffee for two mornings and
DIVIDING the egg; or mix the coffee, adding
mite cold water, and divide this taking great
care To cover that which is left very closely
Cream adds the crowning excellence not only to
Tie taste, but to the good look also. There is
something magical in the rapidity with which
the dark, uninyiting liquid is changed into a
lovely brown by generous spoonful of cream
Those unfortunate beings who cannot get il
must use scalded milk in which the well-beaten
white Of an egg has been stirred.-NY Y. Post
The Esthete tO the Rose.
BY WILDGOOSE AFTER WALLER.
Prom Punch
Go Haunting Rose,
Tell her that wastes her love on thee,
That she naught knows