Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-11-24

SOME CAPITAL NEW RECIPES-ARTICLEs USEFUL
AND Observation-Disclosures TABLE COVERS:
sPLAsHERs AND sPREADs-NICE SUPPER FOR
THE BABY-HEATHFUL AND APPETIzING COOK
cry.
To WIPE the dust from papered walls take a
clean, soft piece of flannel Or course, it must
not be damp, but the dry flannel will remove
the dust.
PRETTY TABLE COVERS and covers for shelves
and lambrequns also are made of the new
shades of flannel. which come in double widths
For some uses it is even preferable to felt and
is found to be very serviceable.
EXCELLENT COCOANUT JUMBLEs are made
oftWo cups of sugar, one cup of butter, two
eggs. one large cup Of grated cocoanut Use
flour enough to make dough that can be rolled.
Cut in fancy shapes and bake in quick oven.
A COOP WAY to use the yelks of eggs when
you have them left after making cake with the
whites, is to keep them in a cool place; in the
morning beat them we'll, and dip slices of bread
In them and fry brown. Stale bread may be
used for this
DELICATE baby was given six o'clock sup
per prepared thus: The whites of two eggs were
beaten well. a little sugar added; this was put
INTO pint bottle and lukewarm water added
until the bottle was half full This was per-
feet success, the baby thriving upon it.
PRETTY SPLASHERS to put behind the wash
stands in common rooms may be made OF
parts ObOld curtains; wash and starch them,
line them with bright cOlored cambria and tack
them up. If you have old tOrchon or any suita-
bic lace trim the edges with that.
| FEDERAL CAKE.-One pint of sugar, one and
half cupfuls of butter; three pints of -four four
eggs; two wine-glasses of milk: two of wine:
two OF brandy; one teaspOOntul of cream of
tartar; half teaspOOnful of saleratus; fruit and
spice to taste Bake in deep pans. the time de-
pending ON the quantity OF fruit used.
TRY THIS For TEA some night: Pick up one
teacupful of Goldfish, let it soak In lukewarm
water while you mix two cups of cold mashed
potatoes with one pint of sweet milk, two eggs,
| a good-sIZed lump OF butter. and pepper and
salt II 1t is necessary, then add the goldfish mix
all well. and bake in buttered pudding dish
for from twenty-five minutes to half an hour;
| serve hot.
ADEIICIOUs prune pudding is made by stewing
a pound OF prunes till they are SOFT remove the
stones, add sugar to your taste, and the whites
OF three eggs beaten to a stiff froth Make a
puff paste for the bottom of pudding dish. At
| ter beating the eggs and pruneS together till
they are thoroughly mixed. spread them on the
| crust. Bake for half an hour or until you are
| sure the crust is done.
! A HANDSOME square spread for atable is made
precisely as if it were one block of crazy quilt
To make it and have the parts all join in to-
gether and harmonic as they should. take the
lining OF cotton and cut it the exact size of the
| spread. and begin to put the work on at one
corner. This is tastefully finished by putting
| a band of velvet around the edge and trimming
that with lace or fringe. or OF taSsels put on at
an equal distance from each other.-N. Y Post
BROILED MAcKEREL.-Cut the fish down the
back, and wash it clean and wipe it dry Rub
the bars of the gridiron with creased paper.
Place the fish over moderately hot GOALS and
| broil till brown. A wire gridiron is the best to
brOIl fish, as it can be turned over by the ha d.
moderate sized fish will cook in twelve or
| fifteen minutes. Put melted butter over the
| fish, with sprinklng Of pepper and salt. Serve
on a hot platter with parsley placed about it, A
delicious dish for supper or breakfast
CHOCOLATE blanc-mange without corn starch
is made by dissolving half an ounce of gelatine
| in as little cold water as possible. Let one
| quart of milk boil with four ounces of grated
chocolate mixed with it, for five minutes; then
add one cup of sugar; stir constantly till the
sugar is dissolved; then add the geatine 1t
should then boil for five or six minutes, and the
greatest care must be observed to prevent it's
scOrching. Take from the fire, flavor with va
nilla, pour in molds to cool, and serve with
creamy. Y. Post.
PEARL WHEAr.-This is ar excellent form of
Ii.
Take halt cup of pearl wheat, two cups of
milk and four cups of water, with scant tea
spoonful of salt Let the milk and water boil
UP in a saucepan on the stove, then stir in the
wheat and salt. Put the wheat in the inside
Kettle OF q steamer to cook, pouring boiling
water in the outside kettle around It, Boil two
hours. Let the steamer stand all night on the
back of the range and i'm the morning let it heat
up slowly, as the fire comes up The wheat will
be ready to serve when breakfast is ready.
APPLE PUDDING.-Stew a half dozen large ap-
pies into nice, smooth sauce, and add while
warm half tablespoon of fresh butter, and
sugar enough to make thoroughly sweet Heat
little butter in the frying pan, and then pour
In cup of bread-crumbS, which must then be
stirred over the fire until they are pale brown.
Then sprinkle these on the bottom and sides of
buttered mold; put three well-beaten eggs
and half teaspoon Of lemon Juice into the ap-
pie sauce. then pour 1t into the mold, strew
some of the Dread-crumbs over the top, and
bake fifteen minutes. Turn out on q hot dish
and serve with wine sauce.
THE WATER SUPPIY.-Persons intending to
build cistern should have it large, so that
during drouths it will not go dry. Build
double partition through it of brick and fill with
charcoal; then dig two bitches, one for outlet if
it gets too full and one for lead pipe Put a
sink in the kitchen, with good iron pump and
| connect pipe to it. Then build an arch over the
cistern. put on heavy flat stone in center and
sod the whole thing over, filling up the bitches.
Have strainer put in the spout before it
reaches the cistern. If your well is not too far
away. and not too deep put lead pipe from
! that to the kitchen. Have rain water pump
on one side Of the sink and well water on the
other side.-COnfty Gentleman
OATMEAL FOR BREAKFAST. Housekeepers
who are annoyed by half-cooked oatmeal on
their breakfast tables will be glad to know that
this dish is better and lighter cooked the day be-
fore and steamed over in the morning Measure
carefully one cup ofOatmeal and three cups of
cold water with a teaspoonful of salt, put in a
steamer in which the inside kettle is porcelain
and cook two hours after the water in the out
side kettle boils> Let it get cold and steam
over in the morning rapidly. Do not stir the
oatmeal after you put it in the steamer This
oatmeal is dry and has none of that salve-like
consistency. the state in which this breakfast
dish is too often served. Crushed wheat is de-
! licious cooked in the same way as oatmeal, al
lowing four cups Of water to every cup of
wheat.-N Y. Tribune.
AMBER PUDDING.-One dozen large tart apples.
| one cuDiul of sugar; the juice and rind Of two
lemons six eggs; four tablespoonfuls of butter;
enough puff or chopped paste to line q three