Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-03-31

FRIED OYSTERS make . delicious garnish for
baked fish; they should be fried perfectly brown
on both sides, and be arranged around the fish
on the platter.
The FLAVOR Of bean soup is improved If few
thin slices of ham are boiled with the beans in
beef-stock. They may be removed before serv-
ing the soup.
ARROw-ROor is recommended as the thicken-
ing tor custards and sauces of all kinds, both
for buildings and for meats 1t is preferred to
corn starch by many. on account of the flavor.
BIT OF ECONOMY is to save the peel Of
oranges; dry it and crate it for favoring mince
pies and orange cakes, and custard also. If it
is dried perfectly. and is kept in q dry closet,
there is no danger OF its becoming musty.
The best boiled egg is one that Is not boiled
at all. Put your eggs on in cold water, and let
them heat gradually with 1t up to the boiling
point. Then take it from the fire. or let 1t stand
aside some minutes in the hot water according
as you like it, soft or firm. This jellies the egg
instead of tOughening it.
LEMON JELLY, to spread between layers Of
cake or on the top of sage or custard pudding,
Is made by grating the rind Of two lemons and
squeezing out the juice; add heaping cup Of
sugar, tablespoonful of butter Stir these to-
gether and then add three eggs beaten very
light; set the basin or little pail In which you
have this In another Of boiling water; stir it
constantly until it thickens. When it is cold it
is ready for use.
HANDSOME LAMBREQUIN for corner bracket
OF ebony is made of dark blue satin, with band
ofplush or velvet across the bottom. The satin
should be friDged out to form the finish, on the
satin paint or embroider some stalks of golden
rod, with a butterfly fluttering over them.
Another pretty way to fix bracket is to have
simply band of fringed-Out crimson satin
tackled to it, with delicate vine painted In oil
or water cOlOrs on it.
SPONGE-DROPS are nice to mix with other cake
in the basket. Beat four eggs to a stiff froth;
then stir in one heaping cup of sugar and one
cup and third of flour. One teaspoonful of
baking powder should be thoroughly mixed with
the Hour. Flavor with lemon and drop from
dessertspOon on buttered paper spread on tin
plates The oven should be hot, and the cakes
will bake in few minutes. They require
watching, as they are very likely to brown too
much.
To Boil HAM-scrape and wash carefully
In plenty of cold water. Put it to cook In boil
ing water enough to cover it entirely, hook end
up; let 1t remain on the front of the stove till
the ham begins to boil; then put 1t back and let
it simmer steadily for three hours. Take 1t off
the fire and let the ham remain in the water it is
boiled IN till cool enough to handle; then skin
lt. put In baking-pan, and sprinkle with about
three ounces of brown sugar; run your pan into
hot oven and let 1T remain O half hour. oruntil
the sugar has formed a brown crust This not
only improves the flavor of the ham, but pre-
serves its juices.
HERE is good way to cook canned lobster:
Spread the meat on platter and pick out the
coral rub the coral smooth and mix with 1t the
grated yelks of three hard boiled eggs; mince
the lobster meat fine; make a batter of milk and
flour and one or two eggs. beat all the Jumps
q ode hal nb-f ND
TO this. You need flour enough to make q
batter stiff enough to hold the meat in shape,
so that you can form it in round cakes and
fry Use either salad oil or clarified butter; the
butter Is less expensive, and answers just as
well.
family, say Of two persons. Bake cake in a
long tin, cut it in two parts, and put in any fill
ing you choose. You will have two nice LAYERS.
and the cake will probably all be eaten before it
Is TOO dry to be enjoyed. good recipe for this
cake is the whites of two eggs, one cup of
white sugar. half cup of milk or water, one
cup and half of flour. half a teaspoonful of
baking powder. If made with care, the butter
and sugar beaten to cream and as much pains
taken as if it were an expensive cake, this will
be delicious.
FOR delicate and very nice dessert make q
pudding thus: Dissolve half an ounce of gela-
tine in halt pint Of cold milk; let it come to a
boil gradually. When hot, but not boiling, add
the yelk Of three well-beaten eggs; stir con-
stantly. Sweeten to your taste: or, if you wish
definite direction, put in quarter of pound
OF sugar. This is the right amount for most
people. When this is cold stir in it pint of
whipped cream. Flavor with lemon or vanilla;
and, the last thing stir In the whites of the
three eggs; have them beaten quite stiff Serve
this cool. with cake or with fruit.
HAPPY is the woman who can have for use in
cooking genuine, freshly-made buttermilk. The
following recipe for crullers Is proof Of this
Half pint of buttermilk a small teacupful Of
butter two cups of sugar, and three eggs. Beat
the eggs, and then add the milk and sugar
Hall a teaspOonful Of soda dissolved In little
hot water. should then be added. Crate half q
nutmeg and stir in with a teaspOOnful Of salt
and half teaspoOnful of ground cinnamon OF
good strength Work in flour enough to make
hrm. smooth dough. Roll this and cut out
cakes IN fancy shapes, or twist like ordinary
fried cakes. Fry in hot lard.
SPICE CAKE which costs but little. and
which, if eaten while fresh, is excellent, Is made
after this rule: Rub half a cup of butter and
one cup OF sugar together until they are light
as cream. Beat the white and yelk OF one egg
separately; add this. and also half q cup of
sweet milk one teaspoonful each of nutmeg
cinnamon, and cloves; mix one teaspoonful OF
baking powder with one cup and O half of flour
Bake in loaf, and frost, using the white of one
egg and frost the top only. After spreading
the frostng over it, set it in the oven and brown
1t slightly. If you choose you eau vary this
recipe by adding halt cup Of raisins or cur
rants.