Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-05-20
ROME MATTERS.
a BATCH OF EXCELLENT RECIPEs-How TO WAX
NOTWITHSTANDING PIANrs BY NAIL, &C.


On each layer except the top spread icing
and thic& layrr OF dates; Remove the stones, OF
eOdrs1. add lUoS the lruit over carefully. FROST
tia top at the cake.
BAKED DISPi I>Gs-These differ Eom Boiled
oRc- in tine formation of the pastry. The use OF
finely chopped suet is substituted for boiled
apple. well "a pium-puti,lines. because they
arr L. 1hteT made in this way but II baked. but
ter or part butter or part lard would be needed
for thr crust tac dry heat does not suffi-
cicitly bicad the suct vita the flour.
Min pORRTDGE can be varied 80 that an in
vai.,l viii nos tire OF it soon. Put dozen rasiDs
in ab0U; two cups of milk, boil for five minutes
they will flavor it agreeaby Though they are
not intended TO be eaten. A little nutmeg can
b. aided. or the white of an egg beaten li@at
may be- stirred III just after the milk is taken
from the stove.
AN ECoNoaIcAL WAY to prepare beefsteak for
breakfast is this Buy your surioin steak for next
days dinner. then cut IN the ends which when
cooked on a grdrOn shrivel up and are the
sa ne wasted Chop them very line. season
with pepper and salt .ahd u very ttiesilted sage
II you like that flavor After they are chopped
form them in flat C1scS. and a few minutes be-
fore breakfast melt lump OF butter in "a sauce
pan aud fry till brown. BY adding little more
butter and sour milk and flour You can make
Nee gravy TO pour over the meat.
KHH TOMATO SoCP.-rake eight good-sized
tomatoes. cut them in half put them into
saucepan with a bunch of sweet herbs and an
onion stuck full of cloves, alIspice, whole
Pepper and salt. Cook them slowly until quite
soft. then strain through stTaIner or hair
sieve until the skins and onions and herbs only
are left behind Have quart Of plain stock
boiling hot. Stir the tomatoes into it, add the
yolks of two eggs beaten up in little cold
water. Serve with sippet5 of toast or fried
bread.
ORANGE PUDDING or custard makes q dainty
desert; cut five orsix oranges in small pieces,
place them in a pudding dish and sprinkle
e1ffee-cup of sugar them; make boiled
cuStard of one pint of milk. the y0lk, Vf three
eggs. half cup OF sugar. and teaspo0nful
OF cOrn-starch: pour this over the oranges after
the sugar has dissolved: make meringue OF
the whites of the e-s,s with three taDiespuoufuls
of powdered sugar beaten in: put this over the
custard, and set in the oven to brown. If the
oranges are very sweet, less sugar can be used.
~. L. Post
Mock FRIED O0rERs which, by the way.
do not really mock one - are made of one bunch
of satisfy oyster plant. two eggs half a cup
of sweet milk aud flour enough to make thin
batter: wash and scrape the vegetable then
CRATE il in the batter. drop spoonful at time
IN hot lard. and fry until brown: serve hot and
dry Mock steWed oysters are made of satisfy
also. Ii should iirst be boiled for few minutes
In weak vinegar and water: then cook till ten
der in clear wafer. and lastly put them in milk
sEd season and stew in the usual way.
ToxsTO SoCP without stock can he made at
moments Eotee. and it is great convenience
Sometimes to make soup in this way. This is
very appealing: Cook in one quart of water
till very tender one quart can OF tomatoes (or
eIght large size ones }; ten minutes will probably
b. long enough TO let them boil: add one tea
spoonful of soda. When the foaming stops and
not before, add one quart of cold milk, season
with pepper and salt. and butter. and let it
To a boil. Roll a few crackers very fine and add
just before taking the soup from the fire: put a
layer OF whole crackers buttered on the bottom
o. the dish in which the soup is to be turned.
FAIRY GINGERBREAD-One cupful of butter,
two of sugar one of milk, four of -four, three
fOurths of tes.spOonful of soda, one table
spoonful Of ginger. Beat the butter to a cream
Add tine sugar gradually, and when very light
the ginger the milk, in which the soda has been
Dissolved and finally the flour. Turn baking
pans upside down and wipe the bottoms very
clean Butter them and spread the cake mix
ture very thin on them. Bake in moderate
oven until brown. While still hot cut into
squares With case-knife and slip from the pan.
Keep in a tin box This is delicious. With the
quantities given large dish Of gingerbread can
b. made 1t must be spread on the bottom of
the pan thin a wafer and cut the moment
II c. mes rom the oven.
To WAN A FLOGR-Ehe simplest thing some
times requires an explanation; and as there are
mlny vino have never witnessed the n,Odus
operdf.di OF waxing a floor We venture to give
u. hoping it mas prove acceptable information
to s0Iae: Scrub the floor "a white and clean as
IL can be made then before it is quite dry
but nearly so. sprinkle thickly with wheat bran,
corn meal. n1e hominy or some such material.
Have ready hair scTubbng brush with long
handle, and pan containing melted bees-waX.
Dip the brush into the wax and get it well COW
cred with the wax. after which let ii cool until
nearly hardened then place the brush upon the
bran aud proceed TO rub briskly but not heavily
ST nrst, Keeping plenty of bran under the brush.
Continue many times as you please TO pass
over the h0Or-the mere you rub the more
polished 1t Will become. The bran may be
swept carefully into IA pan and repeatedly used.
i; Is not necessary to use wax every day An
Old fashioned plantation scTubbng broom with
long handle and filed with shucks and plenty
OF bran viii keep q floor nice and polished if
passed over once day. BY gradual use OF wax
every crack viii be iiled and the floor will be-
Come perfectly smooth and as polished as glass
Capital and Labor.
Delicious Batter PCDDING.-This is the
most difficult Of al puddings to make; but its
difficulty lies not in its combination of many ma
trials, for those are few and simple. The trouble
l. in mixing and bringing it to the table in the
q .ht and feathery condition that makes of it a
food ht for fairies Beat up four eggs thorough
u; AID TO them pint of milk and reasonable
pinch Of salt. Sift teacupful of flour and add
IL gradually To the milk and eggs, beating light
~ the While. Then pour the whole mixture
through fine wire strainer into the tin i'm which
u - to b. boiled. This straining is imperative
The TN must be perfectly plain and must have a
tight-htting cover the least BIZ of steam getting
at the pudding would spoil IT, Now comes the
great secret of boiledb pudding; the potful
o! boiling water in which the pudding pan Is
placed must not be touched or moved until the
pudd;n" Is done. IL takes exactly an hour to
coos IL moved or Jared. that the pudding
can oNcsilaie against the side of the not the
pudding inevitably falls and comes out as heavy
as lead. The pot mist he put on the spot on
the stove or range on which il can STAY until the
expiration of the hour: and sufficient water
must be- put in at the start so that it need not
be reiilitd or added to. These directions en-
octy followed. YOU have batter pudding of all
buildings the most delicate and delicious. Slip
IL out Of the can on hot dish and serve with
wine sauce or brandy sauce. This used to be a
holiday dish in South Carolina, in which the
negro cooks took great pride.-Ne,o York
Tribune.