Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-06-03

sEAeoNABLE suGGEsTIoNs-rsEFUI. RECIPES
HOUSEHOLD HINrs-6ARDENISG NOTES

HlNTS-NARDkNING
Ir You CIT pineapple In thin slices and scatter
sugar over II the day before you serve it, you
need not add any water to make the liquor.
Keep II In cool place.
A RICH PUDDING SAUCE Ia made Of the yolks of
ftve eggs. one cup of sugar half q cup or but
ter; beat all together till light then add slowly
one pint Of boiling water.
WHEN You HAVE LITTLE PIE CRUST left do
not throw 1t away; roll it thin, cut 1t In small
squares and bake Just before tea nut q spoon
full of raspberry jelly on each square
TOMATO SAUCE to pour over meat is made thus:
Stew half dozen ripe tomatoes. with a little
chopped parsley, salt and pepper to suit taste;
strain 1t, put it on the stove again, and when it
begins to boil add a spoonful Of -four rubbed
smooth, with tablespoonful Of butter and let
IT boil up once.
COMPLAINT Is MADE that the convenient die
fionary-hoders, made Of wire, injure the back
of the book This may be prevented BY cover
ing the book with very heavy paper. or by ma
King sort of pad for the back having it wide
enough TO come over the sides and under the
clasps that hold the book.
SQUARE SCREENS that do not fold are much
sought for just now. They do not give the Op-
portunity for so varied decoration as the folding
ones. but delicate work shows off to much bet
ter advantage, and less work counts for more
than on others. where the effect is more con-
fusing. To stand in front of a crate these are
generally preferred.
FRENCH HasH.-Mince very fine a teaspoon
full of onion, brown it in teaspoonful of butter.
stir in a tablespoonful of fiour and let that
brown; then add pint OF gravy broth or water
and cold beef cut in small thick slices; season
with salt aad pepper and heat it; draw the pan
10 the side OF the fire, and stir in the yolks of
two raw eggs and a glass of sherry or Madeira
wine and serve the hash at once; toast NAV be
placed under the hash.
PRovENcALE PorAroEs.-Chop one onion fine
and fry it light brown in teaspoonful of but
ter; mix the fried onion and butter with quart
Oh cold mashed potatoes; season them paIatably
with salt and pepper; put them into a smooth
tin mold rubbed with cold butter; press them
down eoinpactly and set the mold i'm hot oven
until the potatoes are brown if they have been
properly placed in the mold they can he turned
out without breaking.
PROTECT THE CURRANrs.-As the currant ia
among the first fruits to ripen, it is well to
think Of the remedies to secure the crop. The
insect-no matter by what name it is known
which destroys the foliage so as to prevent the
FRUIT from rpening will now commence opera
lions Its first appearance should be met with
free busting. early in the morning when the
dew is upon the leaves. of heIIibOne; or, i'm lieu
of this. free sprinklings Of the bushes. when the
dew has disappeared, of whae-oil soap and
water, made quite strong. say pound and
n-slaf OF the soap to three or four gallons of
water; or. In place Of this, carbOc soap and
water may answer equally well. This fruit is
too valuable to be allowed to be DESTROYED for
the sake of the little trouble and expense in
VOWED in its preservatiOn.-Gan.a,.to TeIe-
graph
AN EXCELLENT MIXTURE TO REMOVE GREASE
h0v olot
larry. is made of fOx parts of alcohol to one part
oil ammonia and about half "a much ether as am
HlOnia- Apply the liquid to the grease spot. and
then rub diligently with sponge and clear
water The chemistry of the operation seems
10 De that the alcohol and ether dissolve the
grease. and the ammonia forms q sOap with il
which Is washed out with the water The result
IL much more satisfactory than when something
Is Used which only seems to spread the spot and
make d FAINTER, but does nos actually remove 1t.
IL oii is spilled on carpet and you immediately
scatter cOrnmeal over it, the oil will be absorbed
oy It Oil may also be removed from carpets
upon which you do not dare put ether or ammo
ala oy laying thick blOtting paper over it and
pressing hot fat-irOH on it. Repeat the opera
uon several ti.Ies. using a clean paper each
1E;e.-A. \. Post.
Coon PLANT FOR SHADY PIACEs.-We can
aot say how common this flower is. for We have
aever seen or heard OF it except within the past
two years. though We have since learned that il
was faIiI:eriy to be found in many of the old
gardens in this section. II is commonly called
The English Day Nettle.n and is the best plant
Tor shady places that We have yet tried or know
OF IT grows quite thick. TO the height of from
eight 70 Twelve inches. and gradually spreads
out no more than Ia needed to keep up the
supply Tor any additional planting 1t is a
perennial. perfectly hardy. and bears a small
purple flower in form very much like the sweet
pea SIX making their appearance at every jaint
the joints being from an inch to an inch and a
Fan apart We refer to this plant simply "a
being particularly adapted to shady spots as
We have reason to think that it will grow
where scarcely any other plant or flower will
GerT'10nto"r, Telegraph
D!sHEs FOR EARLY SUMNER
AsFARAGUs.-This delicious vegetable ia rec
cBmendcd Jas the most icaltfiul of all the early
vegetables, as it possesses properties which are
excellent in cleansing the system from impure
Ties engendered by rich food. The usual way OF
cooking asparagus il TO tie it i'm punches and
boil them for half an hour in sailed water. and
serve them on toast, weii-buttered and hot A
better way is TO boil i'm ONLY enough wafer I'm
cover the stalks. and let the water boil down a.
much a. i Will for half an hour Then skim ont
TIE asparagus. and dip the slice OF toast into the
hot water and lay the stalks upon it, and cover
them with drawn butter gravy; or better still.
win pci!inG hot cream. sailed to taste This
makes very acceptable breakfast as well as
dinner dish.
ASPARAGUS T0AsT.-AROta er way of cooking
asparagus Is To cut the stalks into inch lengths.
and boil them twenty or twenty-five minutes
throwing them into boiling hot water, sailed.
ioast AZ many slices Of bread az the family will
require. dip them into the boiling water spread
Vel with butter, ard lay the small bits of as
l'sFagns on each slice. Pile up the slices like
cream toast, and when servia. cut them through
the center. and serve two half slices to each per-
s'.n- Cream can be substituted for butter and
thc Slices dipped into it while boiling hot This
lnakes IL nice for tea or supper.
GREEN PEAs.-f'eas should not be shelled
ntii just before they are to be cooked and
they should not he washed as il takes the
tweetness fTom them. Put into boiling sailed
Wafer, ana hoi biisky for twenty-five or thirty
minutes 1t very fresh they will need less time
lhah when old. Drain the peas through col
1hder. turn into a heated dish put large niece
oil butter INTO them. or half a teacupful of boil
ing hot cream, and serve at once The practice
q serving peas swimming i'm greasy water.
spoils an excellent vegetable.
STRING BEANs.-This delicious vegetable Is
rarely properly cooked. When well prepared