Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-10-12

eARDINEs picked up fine and mixed with cold
boiled ham. also minced fine, and all we'll sea-
sOned with a regular nayonnaise dressing, make
delicious filling for sandwiches.
FRIED POTATOEs.-A good way to warm over
cold potatoes is to first chop them, not too fine;
heat some butter in frying pan, put the pOta-
toes in a few minutes; just before taking them
from the fire stir in some well beaten eggs: serve
hot; garnish with parsley.
~ BELIEVE pennyroyal in powder will de-
stroy vermin and all insects. should trust to
it as to Dalmatian powder. Imay not be right
1t killed cat on whom it was sprinkled: posi-
bly, because she cieansed herself with her tongue
Sprinkled near crow. he was found dead 1t
cleansed farm cellar from feas suddenly and
permanently"
FOR CHICKEN TOAST take the remains of
cold roast or boiled chicken and chop up fine.
put IN a saucepan season with salt. pepper and
the round of an onion finely minced. add small
piece OF butter. one tablespoonful of cream and
Just enough wafer to cover the chicken simmer
all together ID minutes. break over the meat
two or three raw eggs, stir all together, pour it
upon nicely buttered toast and serve.
For A POSITIVE CURE FOR WATER BUGS take a
kettletul of water a cupful of washing soda.
Let IT come TO boil; after which pour it
down the water-pipes commencing at the top
of the house. Repeat the operation once or
twice and yOu will have DESTROYED ninety-njne
per cent oil the bugs, which breed inside the
pipes during the month of September The few
remaining in the room can be reached with in
sect powder
HE BEST WAY to procure chestnut trees is
TO plant the nuts where the trees are to stand
Plant them when fresh, in the fall three inches
deep. cover the ground with board and then
WITH straw, and remove these in the spring.
The ground should be hOed as with corn. The
trees will make rapid growth. 1t is very re-
markable that so few attempts are made to grow
the foreign chestnut tree. known varlously as
the French, Spanish and Italian
CELERY MAYONNaIsE.-The yelks of two eggs.
very little mustard, salt, pepper, the juice of
a lemon and some water Beat all together
To prevent the same curdlng the eggs must be
well beaten before adding the OIL Pour in the
oil slowly. few drops at time, stirring until
OF the consistency OF jelly. A few drops of
vinegar may be added or q small spOonful of
boiling water. The celery must be well washed
and then thoroughly dried in towel; cut in
small pieces in salad bowl, throw the mayOn-
nase over the celery, mix all together and
serve.
CHICKEN CROQUETTES. One solid pint of
finely chopped cooked chicken; one tablespoon
full of salt; half teaspoo ful of pepper one cup
full of cream or chicken stock; one tablespoonful
OF flour; four eggs; one teaspOOnful of onion
juice; one tablespoonful of lemon Juice: one
pint OF crumbs; three tablespOOnfuls of butter
Put the cream or stock on to boil. Mix the flour
and butter together. and stir into the boiling
cream; then add the chicken and seasoning
Boil for two minutes; then add two of the eggs
Wen beaten. Take from the fire Immediately
and Set away to cool. When cold shape and
Try Many people think teaspoOnful of chopped
parsley an Improvement.
STEwED STEAK WITH OYsTERs-Two pounds
OF rump steak, one pint OF oysters one table
spoonful of lemon juice, three Of butter. one OF
flour. salt, pepper, one cupful of water Wash
the oysters in the water and drain into a stew
pan Put this liquor on to heat. As soon as it
comes to boil, skim and set back Putthe but
ter In fryingpan. and when hot put i'm steak
Cook ten minutes. Take up the steak and stir
the Hour into the butter remaining i'm the pan
Stir until dark brown. Add the oyster LIQUOR
ana Doll one minute. Season with salt and
pepper. Put back the steak cover the PAN and
simmer half an hour; then add the oysters and
lelDOn juice. Boil one minute. Serve on q hot
dish with points of toast for garnish.
The CATERER for this month thus tells how to
griddle oysters: For this purpose select the
largest and finest oysters, drain the juice thor
Oughly from them. Have the griddle hot and
butter it well; then lay the oysters upon it. i'm
single layer, and when they are cooked brown
Oh one side, turn it upon the other and brown
tnat also; while they are cooking q small piece
OF butter may be added. this combining with the
juice given out by the oyster, forms brown
skin on the griddie, ana is the very quintes-
sence of oyster flavor. When done to nice
brown, remove all, oysters and skim with tin
slice put them on a hot plate and pour over
them plain melted butter seasoned with q little
cayenne pepper. One who has never eaten
oysters prepared in this manner does not know
what the flavor OF an oyster really is. Try it.
and if you have any difficulty in dsposng of
them-send for US.