Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-02-10
HOME MATTERS.


USEFUL RECIPES AND VALUABLE SUGGESTIONS.
A SIMPLE and easy way to orn ament COM
mon pillow-case for the baby's pillow Is to
feather-stitch it all around with scarlet marking
cotton. Choose the cotton which is warranted
not to fade.
HANDSOME hall chairs are in illuminated
leather, ana are framed in heavily carved ma
hogany. The latest fashion has the tall upright
back and narrow seat which was characteristic
OF the eighteenth century.
THERE Is DANGER, as many people have
found to their sorrow OF a gOssamer water
proof cracking when stiffened by cold so be-
fore putting it on, In severe weather, warm it
before the fire, both outside and in, and this
danger is averted.
THE latest style for bureau covers and tides
consists in the introduction of colOred designs,
either in the borderings or centers. These col
Ored designs are either oval or square. and are
surrounded by pattern to be worked in silks,
hloselles or crewels to match them in colors.
ORANGE ICE.-SGueeze the JUICE from six
large oranges and two lemons; pour about five
gills Of boiling water over the broken peel and
pulp and let 1t stand until cool; then strain and
add the water to the orange and lemon juice.
Sweeten to taste with loaf sugar aud freeze
hearths to-day is in imitation of polished woods.
Deep browns reds and black represent naples,
mahogany. cherry and walnut. the high glaze
OF the tile giving the exact effect Of the polish
OF natural woods. MintOn tiles and Japanese
tiles are always in demand.
POTATOES SAUTE.-Pare three large potatoes
and cut with vegetable cutter into small balls
about the size o. marble: put them in a stew
pan with two tablespoonful OF hot butter or
olive butter and good sprinklng of salt;
shake them occasionally until they are quite
brown.
GINGER CoOKIEs.-Take one cup of butter and
three cups of flour; rub them we'll together
Then add one tablespoonful IF ginger and one
teaspoOnful OF Soda three eggs and one and
one half cups of sugar. The, eggs and sugar
must be we'll beaten together. Roll very thin.
eat in small round cakes with biscuit cutter
Bake in quick oven.
LANCASHIRE PIE.-Take cold beef or veal or
mutton Chop and season as for hash; have
ready hot mashed potatoes seasoned as if for
the table. but in shallow baking dish rst q
layer OF meat then layer of potatoes, and so
on. till dish Is heaping full; smooth over top of
potatoes. and make little holes in which place
bits OF butter; bake until nice brown.
ORANGE CAKE.-Tweve eggs. the weight of
ten in pulverzed sugar. the weight Of six eggs
in flour, the juice and grated peel of one orange
and half lemon. Beat it like sponge cake,
and bake it in jelly-cake pans. Take the whites
OF two eggs, halt n pound OF sugar. the juice
and grated peel of one orange and half a lemon.
Beat 1t and spread it between the layers of the
cakes. Try this cake. 1t is favorite.
VELVET CREAM.-Half an ounce of Russian
1singlass dissolved in one and half cupftlls Ct
white wine. the juice and grated peel OF
lemon. three-quarters Of a pound of loaf sugar.
Simmer all the ingredients together until we'll
mixed. then strain and set it away to cool Then
add one and a half pnts OF cream, and stir until
IL is quite cold. Pour it into 4 mould and set
1t upon Ice to become as stiff as blanc-mange.
SNOWFLAKE CAKE.-Take one cupful of but
ter, and three cupfuls of sugar, and beat to
cream; add cup1ul of sweet milk one table
spoonful of baking powder: three and half
cupfus of flour well sifted. and the whites OF
ten eggs. Bake in jellycake pans, and spread
icing made with the whites Of two eggs. and
half pound OF sugar. between the cakes.
Sprinkle grated cOcOanat thickly over each
layer.
APPLE FRUIT CAKE.-Soak one and one half
cups OF dried apples in cold water over night
In the morning chop and stew 1ntil soft in one
cup OF brown sugar: when cold mix in two
cups OF hour, one teaspOOnful Of baking powder
slfted in with it, one cup of butter. three we'll
beaten eggs, one teaspOOntu each of cinnamon
and cloves. one cup of raisns finely chopped
one cup OF currants, one orange chopped fine |
Bake one hour.
CocoANUr CAKEs.-Take small can of desic-
Gated cocoanut, put it in porcelain kettle and
place over the fire. and stir constantly until it
is nearly as dry as flour; then add one and one |
half cups of powdered sugar and the whites of
two eggs beaten to a fr0th. Maxwell and make |
into small cakes; place them On well-b uttered |
sheets of white paper. Bake in slow oven |
until they are of light-brown color.
FLOATING 1sLAND.-One pint of sweet cream; !
powdered sugar to taste the white of two eggs |
flavor with wine or vanilla: whip to sti III froth
Pour pint Of thick cream into a glass dish: |
soak some dry pieces Of cake in sherry wine and |
place lightly on the cream then layer of ounce |
or apple j'lly. separate with a spoon into OBJ |
long shape the beaten cream: place on top of |
the jelly or form circle around the dish, and |
pile In the center whatever remains.
To MAKE delicious almond candy take one |
pound of sugar and about half pint of water; |
put in part of the white OF an egg to clarity the |
sugar; let this boil few minutes and remove |
any scum that rises. When the sugar begins to |
candy drop in the dry almonds: first. however. |
you should banch the nuts by pouring hot |
water over them, and letting them stand in it a |
few minutes; then the skin will slip off readily
Spread the candy on buttered plates to cool.
COFFEE MILK FOR INvALIDs.-Put table |
spoonful of ground coffee into pint of new |
milk; bring it just to the boiling point, and let it
stand on the corner. of the range for fifteen |
minutes to infuse: then sprinkle into it little |
shred gelatine. bring it again to the boiling |
point. and set it beside the fire to fine; then |
pour it off through strainer and sweeten it |
with pulverized rock candy. For persons of weak |
chest or disposed to affections of the lungs cof-
fee prepared in this manner is an Invaluable |
breakfast beverage.-The Caterer.
To Use COLD MUTTON OR BEEF.-Chop it fine. |
and put it in saucepan with cup of gravy or |
of soup stock. season with pepper and salt. and |
scatter over it, stirring ell the time, table,
spoonful of -four; let the meat heat gradually, |
and, when boiling hot" set the pan on the |
back part of the stove, and poach some eggs to |
serve with the meat. When the eggs are done. |
put the meat on a platter, and lay the eggs |
around the edge. This receipt is very good |
without the eggs. Cold beefsteak tastes like |
blackbird served in this way.
VERY ELEGANT LITTLE TABLES are now
covered in deep crimson plush. and the border
ing, instead Of being equal all round, is in |
panels, some long, some oval, and others short |
and square. Upon the surface of the table a |
design In flowers is worked in fine ribbons, |