Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-02-17
HOME MATTERS.


SCATTERED POTATOES Whole cold boiled DO
tatoes; lay on live Goals and turn until the brown
ness of toast is acquired Eatwith salt, but
ter, ETC.
10 KEEP PUpp1NG SAUCE warm II prepared
too long before dinner is served set the basin
containing IT in pan or pail OF boiling water !;
do not let the water boil after the sauce-dish is
Set In it. but keep it hot.
PoTATo PIE-Skin some potatoes cut them
in slices. and season them: also. some lamb.
mutton. beef, or veal. Put Layers of them and
then of the meat. Cover with gravy and sliced
tomato under short crust
POTATO PuFP.-Take two cups of cold mashed
potatoes: stir into it two large spoonfuls OF
melted, butter beating to cream. Beat well !;
pour into deep dish. and bake in quick oven
till nicely Drowned. It will come out light ard
puffy.
On CLOTH may be kept bright when almost
worn out if. after washing it, YOU take flannel
cloth and dip corner OF it in Kerosene. and rub
the oil-cioth with it. OF course, very little oil
goes great way. and care must be taken not to
use too much.
Corn PoNE is highly recommended as break
fast dish. Take one heaping cofeecup of boiled
hOmIny, heat it. and stir in q tablespoonful Of
butter. three eggs. and nearly one pint of sweet
milk: as much corn meal may be added o will
serve to thc1en this till it is like the batter for
'.johnnycake." Bake in q quick oven. and serve
hot.
CHOCOLATE CAKE.-One cup Of butter. three
OF brown sugar, one Of sweet milk. four of Hour
yelks OF seven eggs. nine tablespoonfuls Of
grated Bakers chocolate. three teaspoonfuls of
baking powder. This may be baked as a layer
aEa ,,s-l,i& ,.,f !, /,
eggs. baking in layers. and putting them to-
gether with frosting, alternating the layers
ScofcH ScoSEs.-Mlx thoroughly pound
aud half OF -four. pinch OF salt a teaspoonful
OF soda. and the same of cream tartar Mix to a
light paste with pint OF sour milk knead the
dough little. roll it out I'll! about onet third OF
an inch thick and cut it into three-cornered
pieces each side being about foar inches long
Put the scenes on Toured tin and bake in
quick Oyen
PLAIN BAKED INDIAN PUDDING without
fruit. is surprisingly improved by serving it
with rich sasice and will seem to be ANYTHING
but common dish. Beat two ounces of sugar
and one ounce of butter together till they are
like cream then beat one egg and add when
this is thoroughly mixed with the butter and
sugar; stir in one ounce OF brandy or Of wine to
suit your taste.
SPINACH WITH CaEAN.-Boii the spinach very
tender in sailed water. Before boiling cut Off
all the roots and wash thoroughly. When
soaked drain through colander and finely
m!nce. Put a tablespoonful of butter. tea
spoon of flour: blend together and boil I'D:
season with pepper and salt: add a cup of
heated cream: mix we'll together: pour over
spinach: simmer a few minutes. Serve hot
with cratous OF fried bread around the dish.
POTATOES AND EGGs.-Remove the skins
from some boiled Irish potatoes and when per-
fectly cold cut up in small pieces about the
SIZE OF grain OF corn. and season with salt
and pepper To quart Of potatoes thus pre-
pared take the yeiks Of six eggs and the whites
of three and beat them we'll together Have
some butter in frying pan. and when it is
melted put ia the potatoes. When they are
quite hot stir in the eggs. and continue stirring
SO as 20 mix them well with the potatoes and
untii the eggs are set Season and serve hot.
PoTATO PAsTRY.-Chop cold boiled beef fine;
season with pepper, and add a little drawn
butter putting in parsley and onion pickle
chopped. Pour this mixture into creased
bake-dish: cover with harG-toiled eggs sliced.
work large cup OF mashed potatoes soft
with cup Of milk and two tabiespoonfuls of
butter. add prepared -four until YOU can lust
roll it out-the softer the better SO long as YOU
can handle it. Roll into thick sheet Spread
upon the surface OF your nlince printing the
edges. and bake in a moderate oven to fine
brown -a.a
CABBAGE SALAD.-Put cup Of vineyar and
cup of milk on to heat III separate s,ucs-pans;
when the vinegar boils add butter sugar salt
AMI pepper, and stir in about two quarts of
finely chopped cabbage cover and let scald and
steam-n0t bOil--tor moment: meanwhile re-
move milk from stove COO! a little and stir in
tue well-beaten and strained yoiks OF four eggs:
return to stove and boil moment Dish the
cabbage and pour custard over it: stir rapidly
with silver spoon until well mixed and set at
once in cool place. Serve when ice cold
This is a delicious salad. if made with iudg-
ment.
BEEF S0UP.-The different varieties OF beef
soup are formed by the method of seasoning and
the different vegetables used in preparing it,
after the joints have been well boiled Besides
onions, celery, cabbages, tomatoes and potatoes.
many use few carrots, turnips, beets and force
meat balls, seasoned with spice. Rice or barley
will give the soup consistency, and are to be
preferred to flour for the purpose Parsley.
thyme and sage are the fav0rite herbs for sea-
sonIng. but they should be used sparingly. To
make fOrce-meat balls add to one pound of
chopped beef one egg. small lump of butter,
cup or less Of bread crumbs: season with salt
md pepper and moisten with the water from
steTed meat: make In balls andfry brown Drop
in soup just before serving.
LIGHT and very satisfactory milk biscuit are
made from this recipe: One-fourth of pound
Of butter, one quart Of lukewarm milk, two
wine glasses OF yeast. half teaspoonful of
salt, with flour enough to make a good firm
dough. Str flour in the milk to make a stiff
batter, then add the yeast Do this at even
ng. In the morning. after melting the butter
stir that In and knead in flour enough to make
4 stiff dough. Cover it over In pan and let it
rise till perfectly light. When this is accom-
plished roll it out until little over an inch
thick. cur out the biscuit. place them in shallow
baking tias and set them in warm place to
rise. When light enough pierce the top of
each one with fork rub the top with the
white OF an egg If you wish to have them glossy.
Bake in quick oven.
FRIcAssEED OYSTERS. - Fifty oysters, six
ounces butter, three tablespoonfuls flour, three
'altspoonfnls SALT two satspoonfuls white pep
per- two saltspoonfuls mace. six bay leaves, one
quart cream. four yel1s Of eggs. one teacupful
bread crumbs. Put the oysters. with their
Juice, into stew-pan on quick fire; give one
boil. drain them, put them into o hot tureen
and set in warm place. Rub the butter, flour
and three tablespoonful of scalding cream to a
line, smooth paste; stir it quickly into the
quart OF cream in bright stew-pan on a quick
lire: add the salt and ontnoo ocj ,+;r TIN II No