Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-04-26

tinsel.
LARGE GLOBE SHAPED Bass JARDINIEREs
with rings for the chains which they hang 10y TO
pass through are snowy.
1T Is FASHIONABLE to use Venetian glass
ware at the table. and not to have any two
tumb!ers or either of the wine glasses of the
same color.
An OLD Dress OR CLOAK. of silk Or any other
material. if ripped and regularly washed in
few cents worth OF Spanish silk bark diluted
with water will Look like new again
Owls have had their day and peaeocks are
coming in. They can be seen in brass with
their natural tails spread in circle behind
them, or in the most fashionable glassware, the
cut crystal.
THE most fashionable dinners are On service
of MintOn china. with white ground with wide
dark bands and gold. Added to this must be a
different set of plates painted in an appropriate
manner to each course.
ENGRAyINGs without showing borders in plain
pine frames look pretty. covered with two or
three loose folds of china silk which has
small rose pattern or bouquets it; rOsette
fastened in each corner of a tiny plaque is an
addition
IT Is SAID, by one who has tried it, that If you
forget to put dried corn in water to soak all
night, steamng it for two hours will soften it
much more than boiling for the same length of
time, and it will retain it's sweetness and dis
tinctive flavor better also.
SMOKE FROM ACCIDENTs.-When YOU have
spilled anything on the stove. or milk has
boiled over and suffOcating smoke escapes
hlling the room and your breathing tubes
sprinkle the spot with quantity of salt, and it
will cease almost Immediately.
AN APPETIzING SAUCE for meat of any kind
or for fish is made of two tablespoonful of
grated hOrseradlsh one of made mustard half
q teaspoCnful of salt, the same quantity of
gar, with vinegar enough to cover 1T. The
quantity, of course, may be increased, but these
proportions should be observed.
FRESH HERRINGs are popular dish at this
time of the year with many cooks, but no one
has eaten them at their best if they are fried.
They should be boiled. and be served with nice
sauce. made of melted butter. with a little thick
ening of -four. and with parsley or olives chop
ped and put in. Pour this over the fish
ORANGE WAFERS.-One-nalf pound of sugar.
One-quarter pound of -four four eggs. Sepa-
rate the whites and the yelks ard beat very
light; one lemon, half the rind and all the Juice,
or lemon extract. Drop from {. teaspoon upon
buttered paper. and bake in a quick oven.
spread the underside with orange narmalade,
and place two together. These very deli
ciOus
STEwED AFPLEs WITH RICE.-Scoop out the
cores and peel some fine russell apples. and
stew them in clarified sugar. Boil some rice i'm
milk with pinch of salt, a few strips of lemon
peel ard sugar enough to sweeten it. Leave
on the fire until the rice is quite soft and has
absorbed nearly all the milk; remove the lemon
peel and place In dlsh arrange the stewed
apples on the rice and put in the oven until it
is OF pretty golden color
PEARL. WHEAT is good as a variation on the
oatmeal pOrridge for breakfast. Take half a
cup of pearl wheat two cups of milk and four
cups Of water, with a scant teaspoonful 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 a steamer to
cook. pouring boiling water in the outside kettle
around it, Boil two hours. Let the steamer
stand all night on the bac: of the range and i'm
the morning heat it up, gradually just before
serving. This can be also done with oatmeal.
REPAIRING CHILDREN's SToCKINGS.-It is too
early To think of putting cotton stockings on the
children, and yet it is possible that in many cases
this must be done, or new wOolIen ones must be
bought; this you may not care to do. so | will
tell you of way by which the old ones NAV be
repaired The knees are worn out of course.
81 cut the worn part oil. and piece the stocking
40 with parts of other worn stockings or with
a strip of stGckinette. If you make fire seam,
and sew it carefully so that it is smooth. it will
not rub or hurt the tender flesh OF the small
est Chi!d.-NesC York Post.
BROwS FRICAsEE OF CH.CxEN.-Clean, wash.
and cut the chicken into comparatively small
pieces Chop quarter pound of fat salt pork
and half small onion. Put the chicken with
b. these into pot with pint of cold water and
stew slowly until the meat is tender. Take out
the chicken. pat into cOlander and keep hot
over pot of boiling water. throwing cloth
over the colander Strain the gravy back into
the pot. season with parsley, pepper and salt.
ihicken with tablespoonful of Drowned flour,
boil up once. return the chicken to the gravy
simmer ten minutes. and serve.
Fo0D FOR DYsPEPTICS.-A member of nv
family was incapable for months of retaining
any food except beef. slightly brOiled. and only
a small portion Of this could be eaten but at
short intervals. After while the crust of stale
bread could be dgested. One person told us
that he could eat nothing but parc.ed corn
pounded another only whole wheat, boiled
the entire day. Neither agreed with our pa
tient. but when early apples rpened. they were
freely eaten and digested. All other fruits fol-
lowed gradually. pears last and now the dys-
peptic apparently has as sound stomach
ever The patient should remain out doors as
much as possible Country Gentleman.
BASKETS OF PAPER-Almost anv shaped has
kets aad wOrk-caseS can be made of plated pa
rer- White, brown. or newspaper NAV be util-
lied for this purpose. To make a white basket,
cut into narrow strips. three quarters of an inch
wide. thin cartridge paper; double each strip
lengthwise into two and plat it. When you
have plated sufficient quantity. stitch the
pieces together into the shape YOU wish the bas-
kCt to be. using a small basin. Jar or even
another basket to assist in shaping the work
When the basket is stitched into shape and the
handles Put on give il two coats of hot gelatine
and water. and when thoroughly dry yarnish
Baskets of newspaper or brown paper must be
painted with oil c1.Or and aiterward vanished
IHerjCGs. Qu,sr-
EGGs AND COFFEE-BOil three-Guarters of n
pint OF milk till il is reduced TO half the Ouan-
-ity. Then add quarter OF a pound of pow
Tered coffee. Let it simmer for half al hour
md then press the creamy mixture through a
sery fine sieve. Incorporate with it the yelks
If three eggs. and also three vi hole eggs Pass
again through the sieve. beat the cream a
little and pour it into six small cake Inoulds
which have previously been we'll buttered Have
saucepan ready containing boiling water Take
Z OF the fire and place the mOulds in it, allow
TIE cream 10 settle and turn the mOuldS upside
down in the dish the Gufs au cafe are TO be
served on Lift the mOuids carefully off their
contents. add TO the latter sauce made of good
coffee. well sweeteEed. and served quite hot.
To MAKE FISH NAPKIN.-Boiled fish. like
corn. Is best brought to table in cloth to keep
Il warm. For fish, piece OF linen about forty
inches long, by twenty-three wide, Is required
1t may be OF tea toweling, fine crash OF butch
ars' linen Out OF each corner cut a piece ten