Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-10-13
HOME MATTERS.

sARDINEs picked up fine and mixed with cold
boiled ham, also minced fine, and all well sea-
s0ned with regular mayonnase dressing, make
delicious filling for sandwiches
FRIED POTATOEs.-A good way to warm over
cold potatoes is to first chop them, not too fine;
heat some butter in a frying pan, put the pota-
toes in a few minutes; just before taking them
from the fire stir in some well beaten eggs serve
hot; garnsh with parsley.
III BELIEVE pennyrOyal in powder will de-
stroy vermin and all insects. should trust to
it as to Dalmatian powder. Imay not be right
1t killed a cat on whom it was sprinkled: posi-
bly, because she cleansed herself with her tongue
SpflnkIed near crow. he was found dead 1t
eleansed farm cellar from fieas suddenly and
permanently
For CHICKEN TOAST take the remains of
cold roast or boiled chicken and chop up fine.
put IN a saucepan, season with salt pepper and
the round of an onion finely minced add a small
piece OF butter. one tablespoonful of cream and
Just enough water to cover the chicken. simmer
all together ID minutes. break over the meat
TWO or three raw eggs, stir all together, pour it
upon nicely buttered toast and serve.
For POSITIVE CURE FOR WATER BUGS take a
kettleiul of water, cupful of washing soda
Let 1t come to a boil; after which pour il
down the water-pipes. commencing at the top
OF the house Repeat the operation once or
twice and you will have DESTROYED ninety-nine
per cent OF the bugs which breed inside the
pipes during the month of September The few
remaining in the room can be reached with in
sect powder.
The BEST WAY to procure chestnut trees is
to plant the nuts where the trees are to stand.
RANT them when fresh, in the fall three inches
deep, cover the ground with board and then
with straw, and remove these i'm the spring.
The ground should be hoed, as with corn The
trees VIII make rapid growth. 1t is very re-
markable that so few attempts are made to grow
the foreign chestnut tree known varlously as
the French, Spanish and Italian.
CELERY MAYONNAIsE.-The yelks of two eggs.
a very little mustard, salt, pepper, the Juice of
lemon and some water. Beat all together
To prevent the same curdling. the eggs must be
well beaten before aGltlin" the OIL Pour i'm the
Oil slowly. few drops at Il time stirring until
OF the consistency of jelly. few drops of
vinegar may be added. or a small spoonful of
boiling water. The celery must be well washed
and then thoroughly dried i'm a towel: cut in
small pieces in a salad bowl throw the mayOn-
naise over the celery, mix all together and
serve
CHICKEN CR0QUETTES. - One solid pint of
finely chopped cooked chicken; one tablespoon
full of salt; half teaspoo ful of pepper; one cup
full of cream or chicken stock; one tablespoonful
of flour; four eggs one teaspOOnful of onion
juice; one tablespoonful of lemon juice one
pint OF crumbs; three tablespoonfuls of butter
Tut the cream or stock on to boil Mix the flour
and butter together. and stir into the boiling
cream; then add the chicken and seasoning
Boil Tor two minutes then add two of the eggs
We'll beaten. Take from the fire immediately
and Set away to COOL When cold shane and
Try Many people think a teaspoOnful of chopped
parsley an Improvement.
STEwED STEAK WITH OYsTERs-Two pounds
of rump steak, one pint OF oysters, one table,
spoonful of lemon juice, three of butter. one OF
flour. salt, pepper, one cupful of water Wash
the oysters in the water and drain into a stew
PAN Put this liquor on to heat As soon as it
comes to boil, skim and set back Putthe but
Ter IN a fryingpan. and when hot put in a steak
COOK ten minutes. Take up the steak and stir
the flour into the butter remaining in the pam
sur until dark brown Add the oyster liquor
ana OOll one minute. Season with salt and
pepper Put back the steak cover the pan, and
summer nall an hour; then add the oysters and
lemon juice. Boil one minute. Serve ON hot
dish with points of toast for garnish.
The CATERER for this month thus tells how to
griddle oysters: For this purpose select the
largest and finest oysters, drain the Juice thor
Oughly from them. Have the griddle hot and
butter 1t we'll; then lay the oysters upon it. in
single layer, and when they are cooked brown
OF one side, turn it upon the other and brown
that also; while they are cooking a small piece
OF butter may be added. this combining with the
Juice given out by the oyster, forms brown
skin on the griddie, ana is the very auintes-
sence of oyster flavor. When done to a nice
brown, remove all, oysters and skim with tin
slice; put them on a hot plate and pour over
them plain melted butter seasoned with little |
cayenne pepper. One who has never eaten |
oysters prepared in this manner does not know |
what the flavor OF an oyster really is. Try it, |
and if You have any difficulty in disposing of |
them-send for US.
Practical Forestry.