Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-10-21

CHAMBER.
COoKIEs.-One cupful of butter two of sugar,
five of flour, teaspoOnful of salaratus dissolved
in flour of milk, one egg. flavor to taste, add a
few carraway seeds and roll out into thin
cakes.
For HOME NEEDLES. - Bewitching little
gowns for two-year-od girls are made of soft
white wool. crocheted very closely in loops in
the stitch known as the brioche. and afterward
cut. leaving a soft and smooth surface The
Collar and deep cuffs are made Of white plush.
PUMPKIN PIE.-One cup of stewed pumpkin.
one-half cup of sugar, two eggs and milk
enough to fill the pie plate. First line pie plate
with a plain crust. then beat eggs and sugar
together, adding pumpkin and milk. Season
with ginger and nutmeg to suit the taste. Bake
well.
FooD CUREs.-Dr. Hall prescrbes water
melons for painful and feverish summer COM
plants" and for feyers of all sorts; the fresh
juice of apples for nervous dyspepsia, and the
free use of raw ripe and perfectly sound fruit for
both constipation and the opposite condition;
for sluggish livers, and for listless appetites.
EsCALLOPED OYsTERs.-Cover the bottom of
q wel-buttered baking dish with layer of
bread crumbs, or cracker-dust, not too fine, and
wet these with cream or milk, one-half cup, put
on spoon by spoon, salt and pepper, and add bits
of butter: and one quart of oysters and LIQUOR,
pepper add bits of butter. Then cover thickly
with crumbs and on them place more pieces of
butter. Place in oven and cover-this is very
important. as the flavor is thereby not allowed
to escape-and bake till the Juice bubbles up,
from half or three quarters of an hour. Remove
cover. and brown in upper part of oven for a
few minutes, not longer. Serve in dish In which
it was baked.
A STUDENTS LAMP is q little more trouble
than gas, but costs the merest trifie to burn for
an evening. after the lamp is once bought.
Its soft, restfu light is far better for the nerves
of the eye than the irritation of gaslight, but
even gas light can be sOftened by crimped
tissue-paper shade, that any child can make A
little attention to the lighting Of room fully
repays in comfort all the time spent on it; and
if you have wondered why there was never any
rest or temptation to linger in given room,
see where the gas-burner comes out and
whether it has a chimney or other regulator to
steady the flame and how IL is shaded.-I'hild-
deli Rid Ledger.
How To MAKE NICE GRAVY is problem
many houskeepers never solve Grease is not
gravy. neither is raw flour. Almost any kind of
meat-liquOr or sOup-stOck, from which all fat
has been removed, may be made into nice gravy
by simply adding little seasoning and some
thckening if Drowned flour is used for the latter
tine gravy will require but little cooking but when
thickened with raw flour it must cook until
thoroughly done or the gravy will taste like so
much gummy paste. 1t is best to brown quart
OF flour at time. Put in a skillet, set in the
oven. or on top of the stove; stir often until it
is light brown, put into wide-mOuthed bot
tie. cork and keep for use. All gravies should
be well stirred over a rather hot fire. as they
must be quickly made, and must boil, not sim
mer-N. Y. Tribune.
SCALLOPED CHICKEN-For this the oldest
and toughest of fowls answers perfectly WELL
Cut up as for tricassee, and boil very slowly in
four quarts of water. to which has been added
one tablespoonful of salt Not less than three
hours will be required. When perfectly tender
take out and cool, straining the broth to use for
next days soup, and reserving a cupful for the
scallop Cut the meat In small pieces. not over
an inch long. Put over the fire saucepan
with one tablespoonful of butter and one of
flour, and stir till smooth and boiling. Add the
broth slowly, with tablespoonful of pepper, a
teaspoonful OF salt and one of cut parsley and
two well-beaten eggs. Put a thick layer of
bread crumbs in the bottom OF pudding-dis
add the chicken and gravy we'll mixed. and
bits of butter and bake to a golden brown
about half an hour.
CHICKEN SALAD.-Take the white meat of a
cold boiled or roasted chicken or turkey Cut
three-fOurths the same quantity Of celery into
small bits, mix thoroughly with the well minced
meat and set in cool place while preparing the
dressing. Rub the yOlks of two hard boiled
eggs TO powder. to which add one teaspoOnful
OF salt. one OF pepper. two OF white sugar and
three teaspoons of salad OIL adding it drop by
drop, then add half a teaspoon of mustard.
whip one egg to a frOth and beat it into the
dressing and over the whole pour One-half cup
vinegar, one teaspoOGful at a time, whipping
constantly. Sprinkle little salt over the meat
and celery, and pour the prepared dressing over
it, tossing with large silver fork until thor
Oughly mixed. Turn into salad bowl and gar
nish tastefully with whites of eggs, and sprigs
of bleached celery tops. Among the many re-
cipes for chicken salad, this is unsurpassed for
deliciOusness.
THE NECESSITIES OF THE GUEST CHAMBER
And now. assuming that our guests will bring
nothing but their tooth brushes with them, let
Us see what we shall need. A plentiful supply
of towels, and wash-cloths fhese last can be
bought ready made, of Turkish toweng, for
So cents per dozen, and are much superior to
home made Ones), matches. soap, and, please,
good sisters. don't buy the highly cOlOred
highly scented (tO conceal the vile OdOr) cheap
toilet soap. L believe that half the cases of
pimples letter and other skin diseases may be
traced directly to the use of impure soap-bny
only that manufactured by reputable dealers
brushes combs small hand mirror. button
hook, pins and hair pins. Needles, thread and
table. for one often finds rip or rent while
dressing, and "a stitch in time" ETC., etc. Add
to these combing jacket and a pair of light
bed room slippers. and your guests will rise up
and call you blessed.-Chicago Inter Ocean,
CHICKEN CROQUETTEs.-Mr James w. Park
insOn, of Philadelphia, whose reputation as
caterer is second to none, in his new monthly
| magazine, 1.-The Caterer tells how to make
the chicken croquettes for which Phila-
delphia has long been famous This for
mula for their preparation is for a
| pair Of fowls, weighing not less than six pounds
the pair. Choose always those having the
largest amount of breast meat Boil the fowls
| in sufficient water to cover them, with two
/ onions, two carrots. a small bunch of thyme
and parsley. few Cloves and half nutmeg,
grated. After the chickens are boiled tender
| and have become cold divest them of all skin,
| fat. grstle. and tendOns, and chop the meat as
| fine as possible Put half pound of the very
best of butter for each chicken into a saucepan
with a tablespoonful of flour and cook to-
gether. stirring constantly to prevent its burn.
ing. Add gill or so OF the stock i'm which the
| chickens were boiled and tu,nbler of rich
| cream; boil for eight or ten minutes, stirring
| constantly; remove from the fire and season
/ with salt peDna~ ta6 y,,,truar and a lttlo