Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-12-22

KITCHEN - HOUSEHOLD DECORATIONS - LAMPS
| COMING INTO FAsHION-HOw TO KNIT SILK
| MITTENs-TOUGH OLD HENS MADE TENDER.
| CURRANT JELLY is better than cranberres to
| serve with turkey.
POTATO CRooUETTEs are now served with fish
instead of boiled or mashed potatoes.
WHAT IS TERMED BENEDICTINE PUNCH Is now
| offered as substitute for Roman punch.
! NEW dinner cards are in the forms and shapes
| the French horn.
Spoons and forks used at dessert have the
handles decorated with tiny bows of either pale
| blue or pale salmon ribbon.
BUREAU scarfs may be made Of white satteen,
and worked with tulip designs in crewels OF
| bright red and brilliant yellow.
INDIVIDUAL SALT-CELLARs are no longer fash
| ionable. Some of the newest salt spoons are
made OF gold, and have the handles hammered
A UNIQUE picture frame has gold or silver
mat In imitation of Chinese mating, while a
delicate band of silver or gold with bamboo
effect surrounds it.
In SMALL DINING Room sdcboard may
oftilnes be in the way, and can be discarded en-
tirely by the use of q small carving table with a
!
OF shelves may be hung above the table for hold
! ing plates or china.
USEFUL and even tasteful cover for the
marble slab of the sideboard is made of strip
of canton flannel Just the width of the slab 1t
| should be long enough to hang over at the
ends four or five inches. Trim the edge with
white or colored ball fringe, and. If you wish. a
row of Kate Greenaway figures may be out
! lined at each end. Line the flannel with firm.
| cloth Nf ro6
! ROAST GoOsE.-Stuf1 the goose with potato
dressing made in the following manner: Six
| potatoes. boiled. pared and mashed fine and
li4ht; one tablespoonful of salt; one teaspoonful
/ OF pepper; one spoonful OF sage; two tablespoon
| fu!s of onion juice two of butter. Truss and
| drpdge well with salt. pepper and flour. Roast
before the fire Gf Weighing eight pounds) one
| hour and half; in the oven one hour and a
quarter. Make gravy the same as for turkey
! No butter is required for goose, it is so fat.
Serve with apple sauce.
| SWISS PUDDING.-One teacupfuI of -four four
tablespooniuls Of butter; three of sugar; one
pint OF milk; five eggs; the rind of lemon
Grind the rind of the lemon (the yellow part
only, remember) into the milk. which Put in the
| double boiler Rubthe flour and butter torether.
| Pour the boiling milk on this and return to the
! boiler. Cook five minutes. stirring the first
| two. Beat the yelks of the eggs and the sugar
/ C.
Remove from the fire Immediately. When cold
| add the whites Of the eggs, beaten to stiff
| troth Have three-quart mould well buttered.
| Turn the mixture into this. and steam forty
| minutes. Turn on hot dish and serve without
delay. Creamy sauce, or tumber of currant
Jelly, melted with the juice Of two lemons should
be served with it.
! AN ANTIMACASSAR made of felt and satin is
very pretty. Take piece of feit three-quarters
Of yard long and half yard wide Trace on
1t design of rosebuds aud leaves the whole to
form vine running in the direction of the
length OF the felt. Cut from piece of ribbon
square, fold 1t In half, gather the outside edges
draw tightly together and sew on to the belt
over the stamped bud Take a piece of chenille
or crewel and finish the remainder of the bud
taking care that the stitches running ND on the
bud snail hide all the lower part of it. Work
the leaves and stems in crewel stitch. Care is
! required to keep from drawing the work. as it
cannot be pressed without injury to the ribbon
bud At either side of the felt sew strip of
the plain satin. Finish with satin bows at the
top and bottom OF each cOrd.-The american
queen.
LAMPS THE FAsHION.--LampSa are very fashion,
able, and not chiefly on account Of high and poCr
gas, though that may not be without It's effect
but for the reason that they can be very hand
some ornaments for the drawlng-roOm table
Again. their steady light is by many preferred to
!
but they pay for the trouble, though ladies' are
not always willing to trust their servants to Ill
the expensive articles, and perform this not
very agreeable work themselves. Tho styles
now out among the holiday goods are very
beautiful and some of them very costly. Hun
dfedS viii be bought for presents this year.
Even when unlightcd they are decidedly pretty
ana IL Is evident That certain OF the prettest are
never lighted but are kept for mere show The
double students lamp comes now in a variety
of styles, and Is peculiarly adapted for reading.
embroidern@ and the like. In fact handsome
room is no longer complete in it's furniture with
out a handsome lamp.
How TO KNIT SILK MITTENs.-For the knit
| ted silk mttens now coming into fashion the
following directions will be found Of use: Cast
on 50 stitches, if you are very tight knitter.
Knit plain row. I'd row: purl eight, knit the
rest. Sd row: knit plain. 4tb row: knit plain
5th row: knit 40, purl g. 9th row: knit plain.
9TH row: knit plain 10 stitches cast on to your
left needle stitches, knit these 8 and more
turn, knit IA. turn, knit H. turn, knit back II.
| turn, knit 20. turn, knit back turn, knit %,
turn, knit back, turn: knit 20, turn,
turn, knit SO, turn, knit back, turn, knit
the rest of the row. Sth row: purl s knit the
rest OF the row. 9th row: knit 33. turn, knit
back. turn. knit 20, turn, knit back turn. knit
70, turn, knit back, turn, knit &c turn, knit
back, turn, knit %, Alrn, knit back turn, knit
20, turn. knit back turn, knit II. turn, knit
back, turn, cast off stitches, knit 6 more turn
knit these six, and those left on the needle in
the seventh row. Then knit the 10th row.
! Knit 40, purl 8. 18th and 18th rows: knit plain
continue to knit in plain knitting, reversing the
| rib in the last stitches, until you have a width
| sufficient for the hand; 10 ribs make q large
| size mittcn. 1Ou sew mp the thumb and the
two edges of first and last rows of the knit
| ting.-Ihe american Queen.
! How TO Cook AN OLD Hem may however
mention an experiment that l have made lately
l killed a superannuated kenmore than six
years old, but otherwise in very good condition.
| Cooked in the ordinary way she would have been
| uneatably tough. Instead of being thus cooked.
! she was gently stewed about four hours can
! not guarantee to the maintenance of the theo-
retical temperature. having suspicion of some
! slllmerlng. After this she was left in the water
until it cooled and on the following day was
roasted IN the usual manner, i. e.. in roasting
| oven. The result was excellent; as tender as a
iuii-grOWn chicken roasted In the ordinary way,
and of quite equal flavor. in spite of the very
| good broth obtained by the preliminary stewing
| This surprised me. l Anticipated the softeninp
| OF the tendons and ligamentS, but supposed that
| the extraction OF the juices would have spoiled
the flavor. 1t must have diluted 1t, and that so
much remained was probably due to the fact that
an Old fowl Is more fully favored than young
chicken. The usual farmhouse method of cook
| Ing old hens is to stew them simply; the rule in
the mldlands being one hourin the pot for eyery