Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-07-21
HOME MATTERS,
NICE PUDDrNGs, CREDIBLE CAKES, SALADS, sTEws
AND CR0QUETTES-HOw TO MAKE MACRAME
LACE woRK-yARIOUs HOUSEHOLD ITEMS

AND CROQUETTES-HOW TO MAKE MACRAME
LACE wORK-vARIOUs HOUSEHOLD ITEMS.
EMBROIDERED jute velours are taking the lead
this year for furniture coverings.
Brass PINS with round fiat heads, to screw
on, are taking the place of stair rods.
BATH Stone may be scraped with file or ma
sons comb and afterwards kept clean with
coarse sand paper
WINDOW curtains Of open work linen white or
ecrn, with colored silk, are quite pretty. Light
blue and cherry silk are pleasant colors.
A MANTEI. lambrequin of felt is attractive
The edge may be cut in points and plush fan
appliqued to each point; each fan should be
differently shaped.
A BRUSH broom case is made by covering a
pasteboard cut in the form of the broom with
silesa. and covering it again with crotcheted
cover, with ribbon handle to hang it by
A BLACK CHIP HAT.-To renovate a black chin
hat. add to one pint of cold water teaspoonful
oil spirits oil ammonia: use with soft brush Ga
to3th or nail brush will answer the purpose).
anu When Well cleaned. rinse with cold water
anu place IN the sun to dry. Do not soak or
scrub sufficiently to destroy the shape. 1t will
HOOK new--COahtry GeStLemdn.
LUCIA PUDDING.-One large cOcoanut grated
and the milk; eight large Irish potatoes, boiled
and mashed smooth; three pints of milk; one
nutmeg; one gill of rum or brandy a lump of
butter the size of an egg; one pound and a
quarter OF sugar; six eggs. Take the whites of
the eggs and half the sugar. whip them up well
and put on the top of the pudding after it is
done. returning it then to the oven to brown.
Bake about two hours.
FARINA GRIDDLE CAKEs.-FCur tablespOonfus
of farina: scald it with pint of boiling water
andlet it stand over night. In the morning add
enough milk to make thin batter: beat grad
uaily with the farina; add to the batter two or
three We!l-beaten eggs. salt and one tablespoon
1ul OF melted butter When the ingredients are
we'll blended together, stir in prepared flour to
make batter of the right consistency Bake
at once on a hot griddle.
HUCKLEBERRY PUDDING.-One quart of ripe
fresh huckleberries or blueberries; half tea
spoonful of mace or nutmeg; three eggs we'll
beaten, separately; two cuptuls of sugar; four
large teaSpoOnfus of butter; one cupful of
sweet milk: one pint of flour. two teasp0onfuls
OF baking powder. Roll the berries well in the
flour. and add them last Of all. Bake half an
hour and serve with sauce. There is no more
delicate and delicious pudding than this.
ROAST PIGEON.-Raise the skin from the
breast-bOnes of the pigeons. Make a small
between the skin and flesh. fasten some thin
slices of bacon over the breast of the birds. put
them Ill dripping-p pan with a little water;
season with pepper. salt and minced parsley:
dredge with flour. When done, remove the
bacon Set them around the edge of heated
platter. I'LL the center with green peas and serve
POTATO SALAD.-Boil some good Irish pota-
toes and celery root When cooked cut the DO
tatOes and celery into thin slices and add to
them teasp0Onfnl of chopped parsley, q tea
spoonful of fnely-minced onion, pepper and
salt; add half cupful of best olive oil half
cupful of warm stock and a wineglass of vine-
gar. Mix together carefully. set it on the ice
box. and when cold serve on lettuce leaves
Make the salad while the potatoes are hot A
good salad cannot be made with cold boiled
potatoes.
NICE BEEF STEw.-To make an appetizing
beef stew take out the bone and bind the pieces
of beef tightly putting lemon pared and cut
in two. and some herbs in before binding Place
it in as small a stewpan or kettle as will allow
OF its being covered with water. Let it cook
slowly and gently; do not add any water unless
absolutely necessary. Slice large onion and
fry it brown and add to the water also any
sliced vegetables you choose; or cook the vege-
tables i'm a Kettle by themselves and serve on
the platter with the beef. If you do not add
any water you will have very rich gravy. and
portion OF it may be reserved for soup stock.
AN APPETZIN0 PUDDING is made of two
lemons. two eggs. and two cups of sugar, and
four tablespoOnflls of cOrnstarch dissolved
IN little cold water. After this is dissolved stir
it in two cups of boiling water: then add the
beaten yeiks of the eggs with the Juice of the
two lemons and little of the grated peel;
lastly. stir in the sugar. put this in a pudding
dish. and let it bake for about half an hour If
the oven is hot. this will be a long enough time.
Then draw to the edge of the oven. and spread
over the top of the pudding the whites OF the
two eggs; beat them to froth with a heapinp
tablespoonful of sugar added. Let this brown
for two or three minutes. This pudding is full
as nice when cold as when warm-N Y Post
GINGER CRACKERs.-One pound of brown
sugar, one pound of butter, four pounds of
-four, one quart of molasses. two ounces of
ground ginger. two ounces OF ground cloves.
Put half the flour into large bowl and rub
the butter into it with the hands until it be-
comes as fine as pulverized sugar; then add the
sugar. mOlasSes and spices. Work in gradually
the rest of the flour and knead it as thoroughly
as for bread. The more it is kneaded the
crisper and better the crackers will be. Roll
out thin. cut with a round cake-cutter, and
bake in moderately heated oven. These
crackers are excellent. and will keep fresh and
crisp for long time if excluded from the air.
SWEET BREAD CRooUETrEs.-A plump tongue
boiled until tender, then cooled. seven or eight
sweet breads Scald the sweet-breadS, remove
the sinews. then fry them in butter Chop the
tongue very fine. then pound it to smooth
paste in mortar Pound the sweet-b breads to
a paste and add it to the tongue. Mix we'll to-
gether and season to taste with pepper salt,
grated onion and minced parsley. Add three
well-bcaten eggs. and moisten the whole with
veal stock. making it as moist as it can be
handled. Form the croquettes. egg and bread
crumD them. and let them color golden brown
in boiling lard. II allowed to take too deem
color they will harden and be spoiled Some
times the mixture is made quite moist with veal
stock and then stiffened slightly with bread
crumbs.
MAcRAME lace work is a popular and pleasing
employment for odd moments in the country
this summer. and many Of our lady readers will
find much enjoyment and advertisement in culI
waiting it, The macrame thread is flax. and soft
and agreeable in handling. Barbour in his d.
rectiOns for using the thread says: The lace is
made by knotting the threads together One
thread is held firmly over the other as leader
and each single thread Is knOtted twice on TO il.
when leaf is worked from left to right the
leader is sheld in the left hand" For making
larger pieces of lace, such. for instance. as
would be suitable for lambrequns, shawIs or
similar articles, the employment of Lace
Desk" is advised, an adjunct to the making of
the lace that is most helpful. Aside from its
value as furnishing medium macrame Iaca IA