Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-02-24

A TEAsPo0NFUL OF BoRAx put in the last
water in which clothes are rinsed will whiten
them surprisingly. Pound the borax so it win
dissolve easily. This L. especially good to re-
move the yellow that time gives to white gar
ments that have been laid aside fof two or three
years.
LITTLE MAGSEs1A AND WATER will some
times correct the acidity Of a child's stomach
and render unnecessary any stronger medicine:
Powder teaspoonfui Of the magnesia and put
1t in half glass of water; 1t will not dissolve.
OF course. but will mix with the water, so that
an infant can swallow 1t. Give teaspOonful of
this three times a day until indications warrant
You In disseminating it.
NICE LITTLE TEA-CAKEs, to be baked in
muffin rings. are made of one cup Of sugar. two
eggs, one cup and half Of milk, one heaping
teasp0onfni OF baking powder. piece of butter
the size of an egg and flour enough to make
stiff batter. In this batter stir pint bowl full
OF frult-cnrrants are nice; fresh berries in their
season, and even canned ones with the juice
drained OIL Serve while warm, and they are
dainty addition to the tea-tahie.
HERE IS SOMETHING FOR DESSERT which
never fails to please the younger members of
the family. Make batter as iffor waffles; to one
pint of milk allow two eggsand enough -four to
thicken; one teaspOonful of baking powder
should be stirred into the -four Fill sufi-
Gent number of teacups with this and fruit in
let the water boil underneath it for a full hour.
Serve while hot with sugar and cream. Any
lam IS nice Tor this. or raw apples chopped fue.
EGG SLAw.-Chop finely some tender white
cabbage; let 1t lay in water half an hour before
using; drain all the water from It; to about
three cupfuls OF cabbage add tablespoonful of
sugar, one teaspoonful OF salt, one teaspoOnful
OF prepared French mustard. or tablespoonful
OF thoroughly crushed brown mustard seed;
mix well together. Add two wefl-beaten eggs
to cup of boiling vinegar, little salt and cay
enne. end a dessertspOOnful Of butter; pour
over the chopped cabbage. Toss we'll together
and serve.
OYSTER CROQuErrEs are delicious for supper,
and it is not much trouble to make them. Chop
the oysters and measure them in bowl; then
measure all equal quantity OF potatoes that
have been boiled and mashed very fine: add as
much butter as you can afford to- or like: pepper
and salt also to suit Your taste moisten with
little cream; then make this in rolls Or in cakes;
dip in egg and fine cracker crumbs, and fry in
lard. 1t Is necessary TO have plenty of lard in
the kettle, almost as much as for fried cakes;
serve hot.
OYSTER DREssING.-Put two tablespoonfuls of
butter into a sauce pan, two or three rounds of
an onion finely chopped; when lightly Drowned
sprinkle in little sage and sav0ry, salt and cay
enne. Have ready three or four cuptuls of
grated or crumbled bread crumbs and a cupful
of stock; mix all well together; remove from
the fire; have ready two well-beaten eggs blend
with the dressing. Before filing the bird cut in
half twenty medium sized oysters and mix with
the dressing. Some chopped celery or celery
seed, is nice addition.
Soup OF BLACK-EYED PEAs.-Take quart of
peas. put them on to cook in four quarts of
water. Cold beef and ham bones will be all that
is needed for this SOUP Boil four or five hours.
stirring often to keep from burning. About an
hour before the soup is needed for dinner strain
through Il colander or seive, pressing the pulp
well through but not the skin. Return the
soup to the kettle, add tablespoonful OF batter.
little salt. cayenne, some powdered celery
seed and Tablespoonful of catsup; boil together
fifteen minutes. Before serving, cut in pieces
two hard boiled eggs and add to the SOUP
To BAKE FIsH.--Wash the fish in cold water.
dry well with towel. Take sharp knife and
cut off the heads of the fish, split down the
back and carefully take out the backbone. Lay
the fish open in the baking-pa skin dOwnwards:
chop timely little bunch OF parsley, three or
four rounds OF an onion, a little thyme and mar
iarom, some seasoning; mix with the herbs a
cupfnl Of fine bread crumbs put some bits of
butter with the fish in the pan: sprinkle the
herbs aud bread crumbs lightly over each fish:
lay fish with the skin upwards over each one
melt some butter and pour over the fish. Bake
half an hour in wel-heated OveH Serve the
hsh with gravy favored with wine and slices
of lemon
Conn STARCH PUDD1SG.-One quart of milk.
three eggs, four tablespoonfuls of corn starch.
one-half cup OF sugar, the outside rind pared
from an orange and dropped into the cold milk.
Put the milk in q custard kettle over the fire:
when on the point of boiling add the corn starch
which must be mixed with little cold milk;
add u little salt and the sugar: beat well to-
gether for few moments, or until it becomes a
smooth paste: stir in the welI-beaten eggs and
loa IN no fire pfi IN hr
fore pouring in the corn starch take out the
orange pairing, pour INTO mould; serve when
cold. For sauce, half cupful Of butter and one
cup of sugar beaten to cream; one wiEe-glass
OF brandy, three Or four tabespoonfuls Of the
hot corn starch beaten in with the creamed but
ter. Serve cold with the pudding.
FRENCH BREAKFAST ROLLs.-''Housekeeper
asks for reliable recipe for French breakfast
rolls: One pint Of sweet milk, heated almost to
the boiling point. half cup of butter, third OF
a cup of sugar, one cup of yeast. Let the milk
cool SO that it will not scald the yeast and vet
will be more than lukewarm.. Stir the yeast and
sugar in 1t, and with the -four make a light
sponge. When it has risen for the first time
knead the butter into it; let it rise again, and
then cut 1t in strips and roll in proper shapes or
cut 1t in round cakes and butter one-half Of the
top and double the cake over a la bakers rolls
II started the night before and allowed to rise
the last time an hour before breakfast. the time
oven should be hot, and from fifteen to twenty
minutes will serve to bake them. The same
correspondent asks how to make cOrn-meai
griddle cakes: To two-thrds Of sifted meal
allow one-third of wheat -four, with enough
sour milk sweetened with soda to make batter
about as thick as for fritters. These cakes
should be left on the griddle few minutes
longer than if of buckwheat or wheat flour
alone. Be sure to add a good pinch Of salt, and
Q little sugar to give light brown coior.-Neso
York Post.
SEAsONABLE HINTs.-This is the season when
many plants in the house and greenhouse will
require reporting. Many have set time and
season to do this; but some things require re-
potting at various season. The best time is
just before they are about to make o new
growth. Camelias, azaleas, and many plants
for instance start at this season. 1t Is AOt
necessary to rep0t so often as some think,
especially ii bloom, and not very large speci-
MEMS is chiefly wanted. If the pot is very full
OF roots and the plant is growing weak, it may
need reporting. In potting, see that some pro-
vision is made for allowing the water to readily
escape by putting broken crooks over the hole
Use soil rather dry. and ram it firmly about the
Ola ball. Prefer pots only alittle larger to very
large shifts, as less liable to accidents Trim
the plants in little, If unshapely, to encourage
the new growth where wanted.
sometimes the plants get "sick,' which is