Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-09-09
HOME MATTERS.

adhere 10 10 alter this rice Is ground through IT,
WHEN ABOUT to broil fish 1t is good plan to
grease the gridiron well with little lard. You
will not be troubled then by having about half
the fish sticking To the gridiron when you at
tempt to remove il to the platter.
To MAKE STEAK TESDER--Put three table
epoonfuls ofsalad oil aud one tablespoonful of
vinegar. well mixed together, on a large fiat
dish ani on this lay the STEAK Salt must never
be put on steak before IL is cooked The steak
must lie ON this teHdcr-making mixture for at
least hal. an hour tn a side: the TOUGHEST steak
Will SUccuab to thIS, and De perfectly tender
when cooked.
FL4rKPERRIFS need to be cooked a long time
In order to cxpeI the air from them: a much
Ion ger time is necessary than for raspberries:
let them cook slowly, until the berries have
shTun< at least half unless y0u do this there is
likely 10 be enough air lett in to start fermenta-
tioH: If there is more juice than you Ike to
have N the ems you can bod il down and pour
over the berries, oF strain il and boil for ely
PoTAT0Es \ Ia DUCHEssE-These are now the
most fashionable. aud f q really GOOD potato is
Capable OF beng improved perhaps this is the
best method Take cold well-seasonpd mashed
potatoes. roll ont and form into little biscuit
Shaped ca<es. ca little flour may be ed to form
then. but do not INK -four with the potato D
arrange cakes on a pe-pIte. glaze them over
Will ncaIeu erG. aJii bake to a delicate brown
SOMETIMES THE MsCKE8EL intended for break
fast i not fresh enough in the morning to be
eaEaa.e; il is then god time to serve boiled
maca"rel. Wrap tie fish in a cloth securely SO
that you can LIT i from the kettle when it is
tenslrr without bTciNi7g it. fyou change the
water two OF three times it ~ Ill ireshen in a
VERY few minutes. Do not cha re from boiling
water to cJil, bat p1ur from the teakettle each
time
LEMON SHoRTCAKE requires rich and very
light crust: it must not be too thick. either;
whenb cut It open and spread butter on
the upper and ualer parts; then pat in filling
ma IT, If the ind jts - and pulp of two lemons
one heapnT cup OF SUGAR and one cup of cream;
Hy1u cannot procure cream make the filing as
for le.uon Jelly cake. with water tmckened with
corl-StaTch. III place ofcrpam; cook in basin
set in pau of boiling water.
Co1D PLAIN GINGERBREAD is made of two
poun,!' Of flour. half pound of butter, half
pound of sugar. two tabIespoOnfuls each of
Cinnamon and gin rer one pint of molasses, a
teaSpoonfu of soda dissolved in half cup OF
sweet milk: If You nave sour milk use that.
and add half teiSpoDnful more OF. the soda.
Bake IN very thin LAYERS; mark each layer with
fork in lines an inch aVart. The oven should
be hot when the gingerbread is put ill.,
TOMATO SALAD is an agreeable entree and
goes we'll with almost any dinner. but particu-
larry well with fried or roast meats. To half
dozen medium-sized tomatoes. with the skins
removed and the tomatoes sliced. add the yOlks
of two hard-boiled eggs. also one raw egg well
bea:en and mixed with tablespoonful of
melted butter. a teaSpO0nful of Su Ear, with cay
enne pepper and salt to suit the taste. When
all these are mixed thoroughly, add half OF a
small. cuPful OF vinegar.
JELLY male from unripe grapes. just before
they change from green to purple. is very deli
cate Wash tue grapes. after picking them from
the stems. in several waters. then put them i'm
pOrcei ain kettle.wa ash them before putting them
On the stove as then you will not need to put
AnN water with them and of course the less
water the less time it will take to boil the Juice
Put the grapes when sufficiently cooked in a bag
masie of firm flannel and let the Juice drain out
without squeezing if possible.
S0UFFLE of DIFFERENT FRUITS-With fruits
OF u soft and juicy nature. such peaches. april
cots. plums. bananas. etc. proceed in this man
ner: Remove the kernels and press the fruit
Through sieve: put what you have thus OBJ
talned In bowl. adding One-haf a pound of
powdered sugar and the whites of three eggs:
beat well, and add a little kirsctwasser or mara
sch.no "a hav0ring. Then take the whites of
Blk OF seven eggs and beat them into stiff
10th Mix well together put this dish i'm
eWell-heafed oven for i've or six minutes before
serving Sprinkle powdered su ear on top.
Tasteful. WAY to arrange the narrow cur
tains at each side of hall door is to make them
Of muslin or of lace; gather them at the top and
bottom: have the muslin full About midway
between the top and the bottom tie ribbon
around the muslin. make pretty bow and let
1t come next to the glass. Tie the ribbon SO
close that the muslin will be drawn In at the
center; bet the muslin hang loosely and grace
fully. not in stiff folds. If there are no other
windows in the hail. plenty of light will be adj
mltied by this arrangement. Dotted muslin is
preferred to plain.
CHICKEN MAYoNNAIsE- - Take as many
toll.
salad: boil them in bouilIon until sufficiently
cooked. then take them out and remove all the
fest. being careful to reject all bones and skin.
Cut INTO siZeabie cubs and put them into q
deep dish; season with salt. pepper oil and vim
egilr. and let them remain some hours in the
pickle. Put into a salad bowl about three
times rs much lettuce as You have chicken
when latter put Into te center of the lettuce
covering 1t with uIayOnnaiSe dressing garniShed
with BITS of lettuce. hard-bUed egrs olives
capers and beets, etc, cut in symmetrical
shapes
PEACH PYRAMID. - Cut dozen peaches in
halves. peel and take out stones crack half the
seeds, and blanch the kernels: make a clear
boillh- syrup of one pound Of white sugar, and
into it put the peaches and kernels: boil very
gently for ten minutes: take out half the
peaches. boil the rest for ten minutes longer
anu ttke ont all the peaches and kernels: mix
VIII syrup left III the kettle the strained Juice
OF three lemons and an ounce Of isineiass dis
solved IN little water and strained: boil I'D
once. ill mould half full OF the syrup. or jelIy:
let stand until set" add part of the peacnes
and little more jelly. and when this il ..set"
ado the rest OF the peaches and fill I'D the
mould with Jelly. This makes delicious and
ornamental desert--N y. Tribune
CLorTED OR DEgONsHIRE CREAM-This is
male by letting the milk stand about twelve
hours after milking in the usual nilk-pan and
In the usual place Of keeping: then set the pan
on boiler Of hot water until the milk becomes
hot. The water must be kept at slow boil
un.il the cream gathers in the center of the PAN
ioriIling ring on tae top Of tile TX about the
SIZE OF the bottom Of the pan. which II will do
Id about half an hour or a little longer: then
Set the pan back in the usual place OF keeping
and let il remain about twelve hours when the
Cream IL ready to remove and place on the
table to be eaten with fruit in the place Of ordi-
nary cream. Butter can he made from it by
putting the cream in pan and beating it with
ospoon or laile- Ii the Temperature is ripht
and the scaldng perfect butter will come i'm A
few minutes. have known Deyonsaire people
refuse To purchase butter not made in this man