Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-11-22


BIrs-SEw RECIPE FOR AN APPLE PUDDING
HOUSEHOLD DECOR4TIONS-RELIEF FROM FUR
MACE COLDs-How TO WASH FLANNELS
Delicious FILLING FOR TARTs is made OF the
surplus Juice In cans Of fruit. with little gela-
tine dissolved in 1t; use enough to make u jelly
OF medium frmncss.
To ALTERNATE WITH GRAPEs.-A drink that
is truly refreshing for one suffering from sore
throat or cold is made by pouring quart of
boiling water over n carefully washed handful
of Irish moss. Let it stand until the water is
cool. then strain through a muslin bag: add
sugar and lemon Juice. with few thin slices of
lemon, until it is about Ike mild lemonade.
APPLE DUMPIINGs may be made interesting
to the younger members OF the family if the
apples chosen are small enough to admit Of their
being prepared TINS: Cut them in two parts
remove the core, peel the apples. ill the space
In the center with sugar, put the apples
together So that they will appear to he whole
then wrap the dough closely around each apple
If the stems are left on it is an Improvement
NEW WAY to make an apple pudding is to
make q batter OF -four. sweet milk and one egg
with baking powder. in proper proportion. Pare
and core six tart apples. stew them in q very
little water until they are quite soft: then beat
the apples into the batter. This il TO be baked
in buttered earthern pie plate: IL should be a
deep plate. This is to be eaten with cream and
sugar. or if cream is an mpossibility use butter
instead.
APPETIZING SAUCE to be eaten with beef steak
Is made of four tabiespOOnfuls of butter one
OF vinegar or of lemon juice. halt teispoonful
of salt, quarter OF teaspoOnfu! of pepper. and
q teaspo0Aful OF parsley. or a tablespoonful of
tomato CatSup. The butter must not be melted
but should be beaten 70 q cream; this is to be
poured over or spread upon the steak and a
hot plate should be laid over it when il is being
carried to the table.
WHEN MAKING SOFA Pillow of the crazy
patchwork be careful to put the brightest and
most striking pieces near the center. When the
cushion is made ND the effect is quite different
from what it is when II is spread out fat and it
is of more consequence that the center should be
handsome than that the corners should. This
when reduced to writing. looks like a forgOne
conclusion but it is not as an unfortunate pill
l0w-inaker can testify.
How To Cook RABBITs.-Now that rabbits are
plentiful at the game stands let me suggest to
those who ike them pleasant change from the
ordinary Tagout. Lard the rabbit with strips of
fat salt pork and place it in a baking-pan. with
little batter salt and pepper. three bay leaves
three or four cloves and cupful of water or
broth. and bake until it is a rich brown. Thicker
the sauce with Drowned flour first removing
the bay leaves and cloves.
FIG PUDDING is made thus: Chop half pound
Of good FIGS until they are quite fine. a little
more than Il quarter of pound of suet also
chopped Very fac and half a pound of fine
bread crumbs. Nix these all together weII.
moistening we'll with moiasses: add IL little
sugar to sweeteD il sufficiently and teaspoon
ful Of salt. This pudding requires boiling for
an hour and half. and should be served with
wine or sour pudding sauce.
If APPLES ARE DECAYING faster than you can
use them, apple jam may be made. which will
keep for several weeks To every pound of
fruit weighed after it is pared and sliced allow
three-quarters of pound of sugar, and the
juice and grated rind of hall q lemon. Put the
apples into q jar. and set this into pan of boil
ing water. Let the apples stew until quite
tender, then put them into q porcelain kettle
with the sugar and lemon juice. Stir until soft.
and let it simmer for at least halt an hour
APPLE SAUCE is very nice if made in this way:
Peel and core some sour apples, remove the
cores without cutting the apples into pieces
Make syrup OF sugar and a very little water;
put the apples into this. and cook them until
you can pierce them easily with broom splint;
then take them oct of the syrup with q spoon
or with something that viii not break or cut
them Let the syrup boil until it is quite thick;
flavor it delicately with vanilla, and pour over
the apples.
A PICKLE which will keep few weeks, and
whichs very appetizing and will help to save
the other more expensive pickles is made of red
cabbage Choose firm heads. cut them into
quarters. and after removing the stalk cut the
cabbage across into very thin slices: spread this
upon large plattera. scatter salt with liberal
hand over it. The next day drain through Il col
amber. Then put the cabbage into a lar and
pour vinegar heated 10 the boiling point over it,
some whole black pepper. and if you choose q
little cayenne pepper or curry powder or ginger
may be put into the vinegar and be heated with
it.
RELIEF FROM FURNACE CoIDs.-When the
furnace firsfli uhta1 md tba
house is allowed to become too dry. either the
dryness or the dust in the hot, baked air pro-
duces with some persons the head symptoms of
hay fever. the drynesS ''snifflinG - the speeZ-
ing, &c. The sufferers from such a likeness TO
the genuine autumnal catarrh are advised OF
the successful treatment By inhalin@ camphOra-
ted steam noticed in the London Lancet One
drachm OF camphOr. coarsely powdered or
shredded. is mixed into vessel containing very
hot wafer a paper cone, placed large end
doWnwards over the dish, is the means by which
the camphorated steam is inhaled through the
nose Dr.. G.. F.. Dobbson asserts positively
through the La1lect that if this treatment is con-
finued for twenty minutes and repeated three
or four times in as many hours great and unusu-
ally permanent relief follows.
NOVELTY IN COMFORTS is made In this way:
Prepare the lining and put it upon the quilt
frames; cover the border for about half yard
all around with cotton batting; have it lust one
thickness Now make a tick OF heavy un-
bieachet cotton cloth the exact size of the lining
that Is left uncovered with the cotton. Into this
tick put about three pounds OF nice feathers:
they should be renovated. if not what the far
mer's wife calls lively" Sew the tick to the
lining, bringing it with care close TO the cotton
Now put the outside on Just as YOU would IL
You were making an ordinary comfort When
this is smoothly and securely fastened. Gsiit one
row Just wherethe feather tick joins the cotton.
and from this out to the edge it may be quilted
in any pattern yOu please either in straight
rows. or squares. or diamonds. or in obliGe lines
Tbs makes warm and yet light covering. and
Ii mag tee made Of very handsome materials
Cotton satteen makes durable and yery pretty
comforts ". !. Post
How To WASH FLANNELs-'iA Sufferer" asks
chow to wash fIannels without making them
thick. stiff and gurniIy." If you rub soap on
the fannes they viii be StifFened at once: if Won
dip them out from hot water into Geld rinSiau
water they will thicken up like cloth: ard if
they are gummy il il because the soan is not
well rinsed ont Of them. The wOOllen fbels in
flannel are really so many delicate little hooks
which should lightly hang together. making
porous ia6ric but these may be so rolled and
''shrunk up together in the washing rs To
forlR q ielt-llke stuf. The best way is to brush
and shake out each flannel article well before
putting 1t into the tub; this gets rid OF much
dust Have the water ready, boiling hot SOAP
sudS: let the article lie in il until you can bear
\ "a