Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-10-20
HOME MATTERS.
VALUABLE RECIPES.

TIDTEs.-Tdies that will endure are made OF
fine wheels crocheted Of thread. and made with
crocheted border so that they are square, then
put alternate squares of silk or satin, tie in
fringe across the bottom. In order to do this 1t
Is necessary to crochet one row of open work
across the lower edge ofthe silk squares.
SWEET POTATOES are appetizing if boiled
until they are tender, then cut them in slices
lengthwise, put layer Of them in pudding
dish. spread them with butter, and sprinkle salt
over. and a little powdered sugar. unless the
potatoes are very sweet then put another LAYER
in. and SO on: spread butter over the top. Bake
for half an hour in a hot oven.
WALNUTs-It is a great Improvement to
blanch the walnuts used in cake. Almonds have
so tough a skin that it is impossible to use them
i'm cake without banchin@. The walnut skins
are bitter. and. although it Is little trouble to
do it. they should be blanched. This should
certainly be done if they are put in lsht-col-
ored cake, without mOlasses or spice.
CovERs.-Neat and very tasteful covers for
the sideboard are made Of crash. Choose the
best quality. Across each end put border in
kensingtOn stitch. with silks that are warranted
not 10 lade; then put row OF drawn work. and
below that hem an inch wide, and on the edge
OF that put deep toTchon: this should be fulled
little. Pretty table scarfs are made OF this
ribbon bow in the center. are both ornamental
and useful.
LEMON PUDDING.-One small cup of butter;
two full cups of sugar; mix very smooth. add
ing then the grated rind of two lemons, the
yOlks Of six eggs. six small Boston crackers dis
solved in one pint OF sweet milk. Bake, and
use the whites of the eggs to make meringue
for the top of the pudding; when the whites are
beaten stiff, add six tablespoonful of powdered
sugar; mix well, spread on the top OF the pud-
ding, and brown nicely.
CLEAR SOUP.-Take the fat from your soup
stock, dip out two quarts or more, as you may
need, warm it over the fire, with an onion, sim
mer and skim until clear. strain add two table
spoOntuls of sparkling gelatine soaked in very
little water: put in also teaspOonful of essence
OF celery and the juice of lemon. BOilup once,
take of the fnffrom the top, and pour out.
ORNAMENTAL CHAIRBACKs.--Pretty and odd
chairbacks are made of squares of linen and of
satin. This seems at first strange cOmbina-
ton. but the effect is excellent Where the
squares are joined. cover the seams with fancy
stitches. The satin squares may be left without
OrnamentatiOn. and all the work be put on the
linen ones. Embroidery, or painting or etch-
ing, is the favorite method employed.
How TO SERVE POTATOEs-There is every
where greal deal of ignorance shown in put
ing boiled potatoes on the table. 1t is the usual
practice to bring them up in porcelain dish,
with clOSe-f1tting cover. In ten minutes the
best potatoes however carefully cooked are
thus utterly destroyed. They should be placed
IN q wooden dish or served in porcelain dish,
with towels above and below to absorb the mois-
ture.
CHARLOTTE RUSSE.-DissOlve one ounce of
gelatine in half pint of cold water, boil half a
pint of milk, with large cupful of white sugar,
and add the gelatine as soon as it bois up
placed IN bottle of warm water. Beat one
pint of thick cream to a stiff frOth, and season
with vanilla. When it is nearly cold. the milk and
gelatlne should be mixed with the cream Line
an oblong tin dish with slices of any kind Of
white cake. but do not wedge them closely to-
gether, but leave little spaces SO that the cream
can show itself when the cake and cream are
turned out to be served.
SCoLLOPED HADDOCK OR HALIBUT.-Take two
or three pounds of fish and place in a kettle of
boiling water with small tablespoonful OF salt,
and let it simmer, not boil hard. for twenty min
utes. Skim it out and separate the meat from
the bones; add one onion. chopped fine, a table
spoonful OF anchOvy sauce, and little pepper.
Put the mixture into a pudding dish cover it
with grated bread crumbs turning in a little
cream or milk before the crumbs are spread over
the fish. Put bits Of butter thickly over the
crumbs and bake it for twenty minutes.
MUTTON OR BEEF AND MUsHRoOMs-Take
pint of mushrooms, well washed and peeled,
cut thin slices of cold roasted mutton or beef
and dip them into flour. Butter apudding dish
put in layer of meat seasoned with salt, pepper
and little chopped onion; over it spread
layer OF mushrooms seasoned with pepper. salt
ana a few drops of vinegar, perhaps half
spoonful. Turn in a cupful Of gravy and water
half and half. Cover the top with mashed pOta-
toes and bake in moderate oven three quarters
OF an hour.
How TO Cook ONIONS, TOMATOES, APPLES AND
SAUsAGEs.-Take half pound of nice sausage
meat, three large white or red onions a large
tomato. and two large apples Peel the onions
and cut deep cash in them and fill it I'D with
sausage meat Put them in stew pan, pare
ana core the apples, and chop them fine and
strew over the onions. Skin and cut the tomato
into thin slices and addtO the others. Turn over
them half a pint Of good fresh ale add salt and
pepper to taste. melt two ounces of fresh but
ter, and stir into it one ounce of flour, and put
the mixture over the onions Cover with nlate
and simmer on the back part of range very
slowly for an hour and half, taking care that it
does not burn, by shaking the pan occasionally
Serve as side dish or e,stree for dinner, or for a
hot supper relish.
The Caterer for October contains two WAYS
OF serving oysters, which are both unusual and
good:
OYSTERS AND MACARON.-Butter deep dish
and sprinkle it well with bread crumbs. Put in
layer OF fricasseed oysters. then layer of mac
aroni that has been cooked quite tender. then
another layer of fricasseed OYSTERS and so alter
nate until the dish is full: coat the top with
bread crumbs, cover this with small pats of but
ter. and brown it in quick oven.
OYSTERS WITH SAUERKRAUT.-Six pounds of
sauerkraut boiled till tender in water with a
half pound of butter Gan earthenware or a por-
celain-lined pot, closely Covered is the host for
this purpose When it has boiled quite tender
the kraut should be put i'm a sieve or straner
to thoroughly drain. Meanwhile put into a
saucepan quarter Of a pound of butter. a
tablespoonful of flour and pint of sour cream.
When this bOils it is to be poured over the
kraut and well shaken together. The oysters
are to be stewed slowly. with only the addition
OF little pepper. in their own Juice About
twenty-five oysters should be allowed to each
pound of kraut. 1t is then to be arranged in
the dish, layer of sauerkraut and layer of
oysters alternately, and their juice poured over
hot nc icr