Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-06-02
HOME MATTERS.
BETTER THAN wARDROBE-HOw TO UTIL! zt
ORANGE PEEL-NicE MaCCAROONs-A NEW
SALAD DREssING-sOAE GOOD RECIPES

of alcohol in which two tablespoonfuls of salt
has been dissolved, makes very satisfactory
wash.
A SIDE DISH. which will be new to many
cooks, is made by slicing very thin some onions
and green tomatoes in about equal proportions
anu trying them together just as you fry onions
alone Salt them WELL and If there is any dam
ger Oh their being greasy, drain before serving
MACCARONI STEwED.--Bol about two ounces OF
maccaroni in water till it is tender. then drain
OIL all the water and add gOod-sized lump Of
Dutter; mix tablespoonful of flour with half
cup Oh beef stock. add a little cream salt and
pepper to taste, let this all boil till the gravy is
lhick enough; send to the table hot
LEMON PREsERvE.-Put into saucepan one
pound sugar. quarter pound Of butter, six eggs
leaving out the whites of two and the juice and
grated rinds of three lemons. Let these boil
until they become as thick as honey, stirring
all the while. Pour the mixture into small lars
and tie paper wet in white of an egg over them,
ana keep in dry, cool place.
VERY DELICATE MACAROONs are made of one
pound and quarter OF almonds banched and
pounded. with little rose water added to
mOisten and flavor them. The whites of thr ee
eggs should be beaten very light. aud sugar
stirred In gradually. Mix all thoroughly to-
gether, and drop on clean writing paper
Bahe for about three minutes in a quick oven
For House LINEN OR DRESSES even better
than wardrobe Is a long, low ottoman box
that any carpenter can make of pine wood, and
which can be covered with the pretty cheap Gre
tonnes so as to add to the furniture of the room.
The dresses, &c, can lie at full length, which is
much better than hanging them up, for summer
dresses especially. One or more trays of web
bling, fitted inside, will enable you to store quite
avariety OF articles without crushing.
UTILIZING ORANGE PEEL-A gentleman in
Manchester claims to have succeeded in APPLYING
orange peel to very useful purpose. Orange
peel dried in or on an oven until all the moisture
mas been expelled becomes readily inflanmable.
and serves admirably for lighting fires or for
resuscitating them when they have nearly gone
out. Thoroughly dried orange peel will keen
for long time, and might be collected when the
fruit is in season and stored for winter use
To REMOVE THE UNPLEASANT taste which is
frequently observable from new wooden vessels
is a thing difficult of accomplishment The
Bre'cing World says that the simplest plan, and
one that will succeed in most cases is to scald
them thoroughly several times in boiling water.
then dissolve some pearlash or soda in ukewarm
water, adding little lime to it. and wash the
inside Ofsthc vessels well in the solution. After
wards scad them several times thoroughly as
before.
BUNs.-Two quarts of warm water two pounds
OF sugar. one and one half pounds OF butter, two
ounces of allspice. six eggs beaten by themselves
one pint of yeast. Put the flour, yeast and
water together about as thick as pudding, set
1t by the fire. let it rise to sponge, and mix the
sugar and butter together. Then beat the
whole together after rising and knead in flour
enough but not very stiff make the buns small
and brush them over with egg just as you put
them into the oven.
POT AU FEU-Take goOd-sized beef bone with
plenty of meat on it, extract the marrow and
Mo in MT &h<,h
ing the beef with three or more quarts of cold
water; cover tightly and allow to simmer all day.
The next day, before heating. remove the grease
from the top and add large onion which has
been stuck full of cloves and roasted In the oven
Till OF rich brown color; then add any other
micelli may be added for change Just before
serving burn q little brown sugar and stir
through it. This gives peculiar flavor and rich
color to the soup.
kIssEs.-Whites Of six eggs; one pound of
pulyerlzed sugar. one drop of rose oil. Put the
sugar In the dish first, and drop the whites of
eggs (unbeaten) upon it. Beat them together
thoroughly for two hours Drop on tins with
teaspoon. turning spoon round and round until
the cakes are very high and end i'm a pOint this
will give them a tiuted appearance. When baked
and still hot. stick two of them together using
little white OF egg If necessary Lay them
very carefully upon an inverted sieve to cool
bag like lady-fngers or they may be dropped in
smooth round cakes.
A NEW SALAD DREssING-One teaspoonfu
of dry mustard, half teaspoontul of salt, half
teaspoOnful Of sugar. pour about quarter of
cup OF hot water over them, and stir well until
all are dissolved. Then add salad OIL drOp by
drop, and stir well after each addition of OIL to
make sure of having just enough No more
oil should be put in than will be taken up or
m 0rft. turn
may then be vigorously stirred in, and. lastly.
half of small teacupful of vinegar. Let these
all come to bOil it will burn easily, so must be
watched and stirred every moment Let the
dressing get cold before mixing it with the
salad.
AN ORANGE BASKET or plate of orange
baskets makes a handsome decoration for the
table, particularly fora birthday party or holi-
day meal. Take the fruit from the peel through
as small an incision as it is possible to make and
yet to draw thefruit through it; then cut the skin
of the orange into the shape of little basket,
with handle. This may be filled with CANDY
with ice-cream, whipped cream, jelly(wine Jelly
with currant Jelly on the top looks pretty, or
with anything you choose. The fruit is not to
be wasted by any means; it may be used for an
orange pie, for marmalade or for ambrOsia-
that is. cut in small pieces and put into dish
with layer of cOcOanut and powdered sugar
between each layer of orange. This is very
delicate for dessert with ice-cream and cake.
RHUBARB AND RICE-One of the most whole
some dishes for children at this seasons com
pOte of rhubarb and rice. Rhubarb. lust now
is the only seasonable substitute for oranges
which have been plentiful and it is impossible
to oyerrate its value i'm early spring. To pre-
pare, take bundle of rhubarb, four ounces of
rice, one and one-half pounds of loaf sugar one
pint OF milk and two drops of essence of lemon
or vanilla; wash and pick the rice and drop it
into the milk. which must be boiling, and four
ounces of loaf sugar and the VANILLA boil till the
rice is tender then remove from the fire and let
it get cold; trim the rhubarb cut it into one
inch pieces and stew them in a small quantity of
water until thoroughly cooked, when the Juice
from the rhubarb should be poured into another
stewpan, with One-quarter Ofa pound of sugar
and One-half pint of water to boil for eight or
ten minutes. strain 1t and pour over the rhubarb;
set 1t away to get cold, and when needed serve
in the center Of dish with the rice around it,
CHARLOTTE RUssE.-Boil In half q pint Of rich
milk a large vanilla bean till the milk is highly
favored; strain through fine strainer; mix
with this strained milk half pint of rich cream,
and add five eggs well-beaten and strained
Let this custard boil, but not curdle. 1t must
be like any boiled soft custard. Set it on ice.