Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-12-09

IN BREAD MAKING-HOUsE DECORATIONS AND
CONTINGENCIES.
PoP-OvERs-One cup of milk, one cup of
-four. one egg. a little salt. This will make one
dozen cakes one teaspoonful 10 each patty pan.
Bake in hot oven.
A COOP REMEDY FOR WARTS AND CoHNs.-
Drop a little vinegar on the wart or corn, cover
1t Immediately with cooking soda or saleratus;
let it remain ten minutes. Repeat several
times day for three days and the warts and
cOrns will be gone.
CLIFTON LoAF.-Half pound Of butter, one
pound of sugar. one pound Of -four. six eggs,
half pint of milk, one teaspoonful of CHINA
mon, one tablespoonful OF baking powder.
Beat the sugar. butter and spice together until
light. then stir in the milk. the beaten eggs and
| the flour. Beat well, adding baking powder.
Butter and paper the pan and bake in moder-
ate oven.
FISH FRITTERs.-Take the remains of any fish
which has been served the previous day. remove
all the bones. make it fine and add bread
crumbs and mashed potatoes In equal quanti-
ties. Mix together half a tablespoonful of
cream and two well-beaten eggs. some cayenne
pepper and anchOvy sauce. Beat it all up to a
proper consistency. cut it into small cakes, and
fry them in boiling lard. This is q nice break
fast dish.
SERvIETTEs.-New serviettcs, or finger-bowl
napkins, represent the months of the year. a
childish figure, with appropriate flower or fruit
in hand. such as daffodil for March and holly
branch for December, with the name of the
month embroidered beneath the figure A
novel set gives twelve figures from "Patence ~
on the dozen NEUTRALITY-SUSPICIOUS., Bunthorne
Lady Jane, etc, etc. They are embroidered on
fine plain linen squares, with the edges frlnged
and hemstitched.
EGYPTIAN HANGrNGs-Double cotton plush,
or canton-fannel hanglngs. for curtains come
in rich Egyptian colors, the oriental cross
striped goods; dark crimson, brown, verdi
antique and yellow are some of the colOrs.
They also make pretty sofa blankets, bound
with bright ribbon on the raw edges. These
goods come very wide. yard-and-a-haf. Cot
ton plush also comes in crctOnne patterns with
flying birds and flowers ON buff, blue or rose
colored grounds.
OYSTER FRTTTERs-Fifty small oysters. two
eggs. one pint OF -four. one heaping teaspoon
full of salt, one tablespoonful of salad oil,
enough water with the oyster liquor to make a
scant half pint. Drain and chop the oysters.
add the water and salt to the liquor Pour
part of this on the flour. and, when smooth. add
the remainder. Add the oil and eggs. first well
beaten. Stir the oysters into the batter. Drop
snail spoOnfuls of this into boiling fat, and fry
until brown. Drain and serve hot.
RICE JAMBOLAYA.-Take some pieces of salt
bacon cut in inch squares; put them in sauce
pan with some slices of onion; fry until both
are brown. Pour in enough of the liquor from
oysters to cook a sufficient quantity of rice to
make dishful. Add water as it may be
needed; season highly with salt. pepper. thyme,
sweet marOram and any other herbs you
please Let the rice stew till it is tender. then
put in the oysters. and when they have boiled
{yy-n flrnn -,,i., .l.xA,
heaNing the rice in pyramid with the oysters
ON the top. CGllens or small oysters are best in
this dish.
EGYPTIAN KABOBS. Cut the lean of q neck
or loin of mutton into dice about one inch
square or larger Have some onions and
tomatoes chopped together. and rub on these
pieces. allowing them to stand in the mixture
two hours. Then put about four pieces on a
skewer (six skewers full make dish). stand
them up in the front OF the fire or in the oven
and turn as the meat becomes brown. bastinr
with the tomato juice and sprnkling with
flour. Pour the tomato juice and the gravy
around the kabobs when served. Make broth
of the scraps and bones that are left in prepar-
ing the kabobs.
ANEW IDEA IN BREAD MAKING.-Stale but per-
fectly sweet homemade bread can be disposed of
In this way: Soak it in milk or watertill soft
then mix it with your sponge Squeeze the
milk or water from it before adding to, the
sponge; its presence will never be perceived in
the new bread. A somewhat similar economy
can be practised in regard to buckwheat cakes;
take those that are left at breakfast break
them in small pieces and put them in the fresh
batter they will soon be completely assmi-
lated. and the cakes will be even better for
having them in the batter; they will be of a
more decided brown. and have smoother sur
face.
nLrT tn. TIE DID l(fx>< <o1l
spoOnfuls of arrow root with one pint of
cream-mlk will do if you cannot get cream;
stir in two tablespoonful of sugar: let this boil
gently, stirring it constantly for three or four
minutes, not longer: meanwhile slice some tart
apples very thin and put in pudding dish, with
su9ar and little Jumps of butter between the
layers OF apple. When the arrow root and
cream have done boiling, pour them over the
apples and set the dish in the oven; with even
and moderate heat the pudding will need to
bake for half an hour, though not longer If
you have been generous with the butter and
sugar no sauce Is required with tbs pud-
ding.
BEDSIDE TABLE.-Low bedside tables are
coming into fashion. They are made of rattan
or upholstered wood They are round with
two tiers OF shelf. and low enough to be even
with the bed. They hold a candle-stick of
antique brass-Or pretty china, u little travelling
clock to tell the hours, and a matchbox. The
phosphorescent match jars are good inventions,
as their weird glimmer enables one to see
where the matches are. even, in the dark; they
have striking-pad on which to rub the
matches. On the lower tier one can place Il
fiesh-brush and that Philadelphia symbol of
protection a watchman's rattle. pretty new
matchbox is in form Of brass gondola with
central partition. When match is used it can
be laid in the empty partition for the house
maid to remove daily. Never throw burnt
match into paper basket or chiffonier where
anything else is deposited. There is always
chance of some heat or sparks igniting in such
inflamnabe company. A cavalry-boOt Of tinted
bronze is another match Device
CHEESE AIGRETTEs.-For these will be re-
quired three ounces of grated Parmesan cheese
two ounces of butter, two ounces of sifted -four
three eggs (omitting the white Of one) and a
half pint of water. Boil the water and butter
together, stir the flour gently into this, con-
tinuing the stirring until the flour is cooked
This will be when it begins to thicken. Take
the saucepan off the fire. and throw handful
of the cheese (about third of the quantity
over the paste; stir and add one egg. Mix and
beat all together; then add as much more
cheese as will prevent the mixture from being
very liquid; add another egg, mixing and stir
ring as before. Gradually add the rest of the