Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-05-19


may be bound with tape, or trimmed with q
cheap bnt pretty cotton edging, which can be
bought In packages containing five or more
yards in package.
THE secret Of success in making good pie
crust is to mix the lard thoroughly with the
flour before Q drop OF water is put with it, take
both hands and mix until you could almost
make crust of it and roll out without water. A
little lard goes great way If properly rubbed
with the flour. Tablespoonful to cup of -four
being liberal allowance.
FRENCH prunes make delicious pies. Soak
them In a very little cold water oil nights In the
morning pinch the stones out of them, stew
them slowly. When they are tender take them
out of the water with long-handled strainer.
Then strain the water through piece of fan
nel add sugar and make a syrup to pour over
the prunes. Bake with an upper and under
crust.
IT IS CREDITABLE state of mind which i'm
pels one to always buy the best, but the highest
priced things are not always so. For some
kinds of cooking moist brown sugar is prefer
able to the best white. In soft gingerbread this
Is especially true. Then for ginger snaps and
cake and bread the old, dark molasses is pre-
ferred by all good cooks to the best New Or
leans It is impossible to make ginger snaps
both crisp and yet tender without this.
STEwED Veal. need not be the tasteless dish
it often is. Cook it in as little water as will
possibly answer, and with it stew few thin
slices of ham or bacon. Nicely cured bacon is
one Of the Injuries Of modern civilization.
Science has conferred lasting benefit upon the
world by teaching the farmer to feed his pigs in
ench way that the result may be traced in
slices of t1ne-grained fat with little strips of
lean. This is the kind of bacon one should look
for when marketing.
The TOP of fine elastic Balbrggan stockings
can be utilized when the lower part is entirely
worn out. The first knit wrappers for the baby
can be made of them after the pretty knit shirts
OF soft wool, tied with pink or blue ribbons, are
laid aside. These are mostly the gifts of man.
mas loving friends; and real life may be said to
begin for the baby when he commences to wear
cast-of clothing. The tops of two stockings
will form the body of the wrapper, and there
will be enough left for the little sleeves. Make
very fine seams, 80 that they will lie down flat
and not rub the tender f1esh.-A. Y. Post
CLEAN THE observation-disclosures it is con-
venient to have the tea-kettle on the stove at
all times. with supply of boiling or hot water
in It, still, unless cooking is going on, 1t is best
not to let water continually boil down In the
kettle. 1t Is fact that this harmless article of
stove furniture may become source of disease
in consequence of the sediment which forms in
the bottom and sides. and is dissolved to some
extent and mixed with food. 1t is common
but erroneous notion that the tea-kettle never
needs to be thoroughly cleansed. 1t should be
washed as well as any other kettle or dish.
How TO MAKE NICE GRAVY is "a problem
many housekeepers never solve. Grease is not
gravy. neither is raw flour. Almost any kind of
meat liquor or soup stock, from which all fat
has been removed, may be made into nice gravy
by simply adding little seasoning and some
thckening; If Drowned -four Is used for the
latter the gravy will require but little cooking,
but when thickened with raw flour it must cook
until thoroughly done or the gravy will taste
quart of flour at a time. Put in a skillet, set
In the oven or on top of the stove; stir often
until it is light brown, put into wide
mouthed bottle, cork and keep for use. All
gravies should be well stirred over rather hot
fire, as they must be quickly made, and must
boil, not simmer.
PoCKETBOoKs.- one quart of new milk,
add one cup of butter or lard, four tablespoons
of sugar and two well-beaten eggs; stir in flour
enough to make a moderately stiff sponge add
small cup of yeast, and set in a warm place to
rise, which will take three or four hours then
NIX In Hour enough to make soft dough- and
let rise again. When well risen, dissolve lump
of soda size Of a bean in spoon Of milk, work
it into the dough, and roll into sheets One-half
iuch in thickness; spread with thin layer of but
ter. cut into squares and fold over pocketboOk
shape; put on tins or IN pans to rise for little
while. when they will be fit for the oven. In
summer the sponge can be made up in the morn
ing, and rise in time to make for tea. In cool
weather it is best to set it over night.
WHAT NURSING MOTHERS NAY EAT.-An old
and much believed in notion is this: mother
who is nursing her baby should not eat certain
articles Of food. no matter how much she may
crave them, or how essential they may seem to
be. Prominent among these discarded articles
are various vegetables, such as cabbage, tur-
nps, onions, and Of fruits she must not eat
pums or ANYTHING tart. In place of these or as
compensation for her loss she may drink any
quantity of tea. Sensible physicians and nurses
are doing all that Is possible to change this
order. They say and abundant evidence proves
It true that if from the first the mother eats in
moderation the same food to which she has been
accustomed, it will in the end he much better
for her and her child. The first time she eats
vegetables the baby may cry, but he will not
after that Strength and flesh are often lost by
the attempts at heroic sef-denial many mothers
have made The women to whom this is new
thought will be surprised to know that lemons
may be eaten with impunity, since the natural
acids are SO changed by the action of the gas
trio juice as to be rendered harmless. Y. Post
BUCKwHEAT CAKEs.-The only wholesome
way to make buckwheat cakes is to raise them
overnight with yeast. Baking powder and
various patented preparations" of buckwheat
are invented for people who are too indolent to
take the trouble to do things properly and who
properly deserve the indigestion which they
suffer In consequence. Take one quart of the
best buckwheat flour and a small teacupful of
yellow cornmeal, add an even tablespoonful of
salt, and sift the whole carefully. Stir in
gradually four cups OF luke warm milk, or two
cups OF water and two of milk. and half cupful
OF good homemade yeast or the same quantity
OF bakers yeast. Beat thoroughly and
set the batter in warm place, in an earthen
buckwheat pail: Inthe morning, a few minutes
before baking the cakes. stir in teaspoonful of
soda dissolved in a tablespoonful OF boiling water
and stirred into cup of milk. These cakes are
delicate and brown. They are better without
the ordinary addition OF molasses to brown
them This Is only necessary when the cakes
are made with water, when they are compare
lively poor and aavorless Serve the buck
wheat cakes with maple syrup. white clover
honey or silver drip syrup.
Quartcr-SaWed Yellow Pine.
From the Northwestern Lumberman.
There is no lumber that will shrink so little
and wear 80 long as quarter-sawed. This pro-