Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-03-24
HOME MATTERS.

HOME MATTERS.
Fox FRIED HOMINY. slice cold boiled hominy:
dip each slice in well beaten egg: sprinkle with
prepared flower. aud fry in hot drippings
HANDSOME pincushion which can be used is
made of satin with n spray of flowers embroid-
cred In silk. Around the edge put heavy
pleating of the satin.
For One who can afford to use IT in that way.
whipped cream. highly favored with vanilla,
rose water, or wine makes the richest and most
agreeable pudding sauce.
SWEET POTATOES which are almost without
taste are much improved If the tough outside
skin is removed, and they put under a roast
of beef to cook. They will brown over nicely
and receive an agreeable flavor.
Do Nor throw away WOODEN stockings, even if
the feet are entirely worn out. or are so thin as
to warrant no more wearing; the legs make the
best kind Of stockings for a child of two years
old Cut pattern from a little .'bou-hten'
pair, and make with small soft seams.
To MAKE T0MiTo HASH chop cold roast beef
or brOiled bnefsteak very fine. Put minced
onion and a teacupful of tomatoes on to boil.
When the onion and tomatoes are thoroughly
done. add the beef. small piece of butter
pepper and salt TO taste. Serve scading hot
To HAVE ORAEGE PUDDING take two large
oranges pared and cut in pieces one inch square,
put in the bottom of pudding dish. pour over
them one cup OF white sugar; then make plain
corn starch pudding without SUGAR and pour it
over the orange and sugar Let stand and
cool.
FOR PoTATOES la CREME, cut I'm three slices
some cold boiled potatoes; boil in sailed water
two or three minutes; drain in a colander Have
ready some drawn butter sauce with little
chopped parsley; pour over the potatoes. Put
over the fire, and when at the boiling point
serve.
To MAKE MUFFTNS.-One pint of milk one
half tablespoonful of butter. melted, and add to
the milk, a Ettle salt. two well-beaten eggs. stir
We'll together. One pint Of flour or enough to
make stif batter when well blended together
Pour IN half q tea cup of bakers yeast. Bake
on not griddle in tin muffin ring.
THE TIDES and table scarfs. and lambrequins
crocheted OF macreme or fish cord are very much
improved in appearance if after they are done
but before the ribbons are run in. they are
pressed with a hot iron. Lay damp cloth over
the wroGg side of the work and press hard and
dry with the IRON
AN excellent soup can be made by taking one
can OF corn and boiling the corn i'm one quart Of
milk and water in equal proportion; season with
eait, pepper and butter. After it has boiled for
about ter minutes stir in 1t three weli-beaten
eggs Serve hOtawith a little rolled cracker,
added just before sending to the table
Tides made of antique lace can be worked
satisfactorily if soaked in borax water then let
them lie in warm suds squeezing them with
your hands: rinse. hit do not blue them In
stead OF ironing them pull them in shape. and
pin them to a clean cloth on your ironing board;
pick out each little point and pin it down. Let
them get perfectly dry before removing Them
Do NOT attempt TO remove the unsightly crust
that is very likely TO form on the top of nurs-
Ing babys head. The head should be washed
gently every morning with lukewarm water and
white CASTLE soap; then you can rub q little
giycerine on the crust or scale which will soften
1t and heal it, but to attempt to remove it with
ecomb or by hard rubbing will be painful aud
useless operation.
HERE Is recipe for delicious pudding sauce:
ecad half pint of sweet milk: while still in the
saucepan, pour in the well-beaten yelks of two
eggs; let this boil until about like custard; then
let 1t cool, and when cool add the whites of the
two eggs beaten stiff. and q tablespoonful of
vanilla when beating the whites OF the
eggs beat one teacupful of pulverized sugar
In with them. When the eggs and sugar
are added 10 the sauce it should be stirred
vigorously.
A DISH OF OYSTERS prepared in this way is
very nice tor tea: Toast some slices of bread
until they are We'll Drowned on both sides. But
ter them on beth sides Put the slices around
the sides Of a pudding dish. Then nut n LAYER
OF oysters. weii-seaSOued with butter. pepper
and salt in the bottom and cover it with bread
crumbs, and 80 on uutil the dish is full Pour
over all a coffee cGpfui of hot water or enough
70 moisten the bread and toast. Bake for three
quarters OF an hour in not oven.
STEwED CALVES BRAINS in wine are the best.
Clean the brains removing all the skin Throw
them in cold wafer with teaspOonfu of salt
and tablespoonful of vinegar. Boil them five
or ten minutes. Take them out. throw them in
cold water. drain them. Pat them i'm a kettle;
cover with claret wine. Add q couple of rounds
OF an onion chopped finely, two or three cloves,
oiade0f mace. some whole peppercOrns a little
Chopped parsley. Boil fifteen minutes Take
up with Il draining laile. Chop them or cut
each hat Of the bIain in four pieces. Put them
on hot platter Strain the liquor and pour
over them. Serve hot.
To HAVE FRENCH BREAD AND FRUIT PUp-
DING make custard with the yelks of four
eggs and two Of the whites, reserving two for
mernsue to spread over the top after the
pudding Is baked. one quart Of milk and three
lablespO0GiuiS OF sugar. One loaf or less of
French bread. but enough must be used to I'LL a
pudding dish tWO-thirds ful butter the dish
cut the slices an inch in thickness butter each
slice closely, cover the bottom of the dish with
the bread. spread over some chopped ralsns
pour over part of the custard. Make three
layers OF the bread. with the raiSins between
each layer Put two or three tablespOonfuls of
brandy over the bread. pour on the remainder
OF the custard Set in the oven closely covered
Tor half an hour Remove the cover and bake
until done. Spread on smoothly the meringue,
put In The oven q few moments to brown leay-
Ing the oyen-door open
A Timely Protest.
A.. ~