Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-10-06
HOME MATTERS.
B0UsEH0LD RECIPEs-H0w TO COOK LIMA BEA Ns
-sPICED PEACHES, ETC.

An ENrREE specially designed to accompany
roast pork IL made in this way: Peel as many
potatoes as will cover the bottom of a deep pie
dish Sprinkle half q teaspOonfnl OF dried
sage over them. Cut small onion in thin
Slices and spread them over this. Add salt and
pepper, and little Jumps of butter according to
your taste. Cover the bottom of the dish with
water, and bake in moderate oven.
INEXPENSIVE but pleasing lavender water 8
made by mixing the following ingredients to-
Rether: Three ounces of the essence of berga-
mot, six drachms of the tincture of musk one
drachm Of the oil of cloves four drachms of the
English oil of lavender; twelve ounces of rose
water, and seven and One-half pints of alcohol
OF course a smaller quantity can be made If de-
sired, preserving these proportions.
AN APPETIzING ENTREE is made by taking
cold boiled cabbage, chop it fine; for a medium
sized pudding dish full add two well beaten eggs.
Tablespoonful of butter three tablespoOnfuls of
cream, with pepper and salt ad libitum. But
ter the pudding dish. put the cabbage in and
bake until brown. This may be eaten cold. bu t
1t Is much better if served hot. 1t is especially
good with roast pork, or pork chops.
VERY ornamental stand-coyer or small
table cover is made by cutting piece of felt the
exact size and shape of the tabletop. If the
table has scalloped or pointed top. the cover
must have also. At each point or scallop put
piece of plush or velvet: square block Is pref
cradle to any other form. Bndsttch this to
the felt, aud then around the edge put fancy
silk stitches, and add a tassel to each point.
To Cook lima beans in perfection they should
boil or simmer gently In covered vessel for
half an hour, then remove the cover, and let the
water boil and evaporate until but little is left
Then add cream or milk with plenty of butter in
1t for the gravy. The old time notion that they
could not be cooked without pork Is not a true
one, though If one does not dislike the flavor
II is economy to cook q small slice with say
quart of beans.
DELICATE entree is made by scraping ten
small table carrots and putting them in o
saucepan with three ounces of butter. Let
them simmer gently; when you Judge that they
have cooked for fifteen minutes add some salt
pepper, very small onion chopped fine and a
Iittle-say teaspOOnful-Ot chopped parsley
When the carrots are tender, drain the butter
from them and serve hot. This is a nice dish
with roast beef.
WHILE the days are pleasant, though COOL
baby should be allowed to take his daily ride,
that he may gradually accustom himself to the
cold, but take the precautiOn to wrap him in
flannel. ''Flannel next the skin is a saving Or
dlnance, an old physician said once. and truly
1t was wise saying. Now, early as it is by
the almanac and calendar but not by the tenn
perature, the boys and girls should put on their
wOOllen stockings.
THE RUBBER rings used to assist In keeping
the air from fruit cans sometimes become so
dry and brittle as to be almost useless They
can be restored to normal condition, usually,
by letting them lie in water In which you have
put q little ammonia. Mix in this proportion:
one part ammonia and two parts water. Some
times they do not need to lie in this more than
five minutes, but frequently a half hour Is
needed to restore their elasticity.
DELICIOUS CHICKEN Soup is made by cutting
up one chicken and putting it in your kettle
with nearly two quarts of water, a teaspoonful
Of salt, and a little pepper. When about half
done add two tabiespoOnfuls of barley or of
rice. When this is done remove the chicken
small pieces, and add to the soup with cup of
cream The rest of the chicken may be reserved
Tor salad. or for chicken crOquettes.
EVERY one knows how difficult it is to in
duce patient to take cod-liver oil, and how
the taste is abhOrred by most people. per-
fectly simple way to prepare it is to drop the
desired dose into little glass of cold water; the
OIL Will form gObue that is easily swallowed.
Take swallow of cold water; then drink
rapidly from the glass keep the mouth closed
tightly for minute and when you open 1t YOU
will be surprised to find that no unpleasant
taste is left in the mouth.
THE OLD question frequently comes up at
this season of the year in regard to the glazed
OF ungazed fiOwer-pOt for the sitting room. The
best authorities say that in the dry air of our
rooms plant that requires good deal Of water
fer health and beauty does better in a glazed
pot, as the water will not evapOrate so readily
and II the plant is forgotten for day Is not so
likely TO suffer and to become entirely dry: and
the reverse is true as to the ungaZed pot,
though for general use the glazed is preferable
An EXCELLENT WAY to preserve ripe tomatoes
Is first to peel them, then weigh them and add
TO them as much sugar as you have OF the peeled
tomatoes. To this quantity allow the Juice of
three lemons Cut up the tomatoes and let them
stand all night with the sugar scattered over
them. In the morning pour off this syrup and
boil it. skim 1t until it is clear After this put
the tomatoes in the syrup and let them simmer
gently for twenty-five minutes. then take them
out with a strainer Of some kind, put them in
JAR and after the juice is as thick as you care to
have it pour it over the fruit and can or seal it
In jars.
SPICED PEACHES are delicious: first pare the
peaches; this should be done with very sharp
knife SO that just little of the peach as posi-
bic will be wasted; then prepare syrup of
vinegar, sugar and spice; cinnamon and very
little cloves are the best liked for this purpose;
let this come TO a boil and pour over the fruit.
This should be repeated for two mornings unless
the peaches are hard, III they are hard 1t ia
better to put them into the hot syrup and let
them boil for about three minutes, but not
longer. They may be canned at once, and will
be better In two months from the time they are
made than at first
POTATO PANCAKES make a most excellent dish
Cor supper. Serve with the same embellish-
ments in the way of pickles, sauces as you
would do were the dish you were Offering fried
oysters Crate dozen medium sized potatoes,
after peelng them and washing thoroughly.
Add the yelks of three eggs. heaping table
spoonful of flour. and if They seem too dry q
little milk Will do to thin them, with large tea
spoonful of salt, and lastly the whites of the
three eggs beaten stiff. and thoroughly beaten
In with the potatoes. Heat your griddle and
pat butter and lard in equal proportions on it.
and fry the cakes in it until they are brown
Make them third larger than the ordinary size
OF the pancake.