Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-11-29


PRESERVES AND CRANBERRIEs il stewed to-
gether make delicious filing for pies. or for
fsFts, OF may even be used "a sauce
HANDSOME SOFA PILLOW COVER Is made of
crimson satin. with large half-circle of EN-
o-O.dery in j lighter shade of crimson upon the
upper side.
EATING A SMALL piece of soap at stated inter-
Tals IS recommended by Berlin physician
better remedy tor dyspepsia and sour stomach
than soda. magneSla or lime wafer.
SOUR CREAM COOKIES are made of one cup Of
sour cream. one cup OF sugar. two eggs. one
teaspOOnful mot hsapin@) of soda. a little sat-
and flour enough TO make soft dough- flavor
With cinnamon.
EASY WAY TO Cook HERRIHG.-Put them in
, tin plate. turn another over in it to keep in
the heat and set in the oven until they are very
hot. few drops of lemon JUICE or vinegar
are an improvement Just before taking up
Pepper the behring's in the dish and serve very
hot.
a LAMBREQUIN that is both pretty and SER
viceable for the sitting-roOm is made of dark
seine Irvine. II should be one-quarter of yard
deep before the fringe is put in. and that NAV
be of any depth to please the fancy. One made
OF dark green with q cardinal satin ribbon is
very handsome
ried?" is a question often asked. There are
almost unnumhered ways by which this NAV be
done the addition Of little ham, whole
spices. bouquets of herbs. slices of lemon
celery and carrot seed. some sausage of fine
flavor. Catsup. Chill sauce. curry powder, and
ali or any vegetables may be used
HERE Is NEW WAY to make rice pud-
ding: Wash small teacupfu of rice in cold
wateE then put it into a quart of cold milk;
add salt and sugar and vanilla to your taste
and a small lump of butter. Put this into the
oven two hours before il is to be eaten; stir it
occasionally. Follow these directions carefully,
however sceptical you may be- and you viii be
pleased with the result.
: A PLEASANT ENTERTAINMENT for a few friends
IS called quotation party" When the invita-
lions are given the request accompanies them
that the recipient will Come to the party with
three quotations memOTiZed. When these quo
tatiOns are gwen, the name of the author is TO
be given by any one OF the company VINO can do
SO The one who first gueSses or gives the
name receives a favor. usually flower; if this
Is not practicable bit OF narrow, bright ribbon
that can be TIED in the button hole is SubSti-
tEted.
NICE WAY to serve eggs with brOiled ham
is TO butter some patty tins. sprinkle conscj-
entiOusly with fine crumbs OF bread. break an
egg into saucer and then. without disturbing
the yelk. pour it into the tin. set the tins into
hot dripping pan and let them stand in the
oven until the white is cooked. Then after put
ting the thin slices Oi nicely bTOiled ham upon a
hot platter, take the eggs from the oven. and
turn out on the ham. Ii is not necessary to
close the oven door while the eggs are i'll it, and
indeed 1t Is better not to do so.
CANNED SALMON is SO plentiful. cheap and
good that great use may be made of it. espcci-
ally as it preserves its fresh taste so entirely
Take twenty-five oysters carefully preserving
ali their liquor. put all IN saucepan on the fire.
and a. soon a. tue liquor comes to the boiling
point take the oysters out. draining them In
colander. Add enough milk. to the liquor to
make 1t naI pint, iuLlp OF butter and little
fthckening; set the saucepan back on the stove
TO keep hot. and when You are ready to use 1T
droR the oysters in and take up immediately
Heat the salmon from the can and pour off all
the oti from it. then dish. with the oyster sauce
pOura over IT. III flat dish.
The HIGH QUEEN ANNE STANDS are bright
ened and their stiffness relieved by having searfs
for the top and the under shelf also. Pretty
sCarfs are made of felt. with corners of velvet
ami on tile point of felt which is between the
corners spray of embroidered flowers is put
The velvet pieces should not be square but in
the shane of triangles Tue ends of the scarf
are straight and are finished with tasSels in
bright cOlQts. The velvet is blnd-satched on
ana then fancy stitches in bright-colOred silk
aEn put at the upper edge. The scaTfs should
Dc lined as they will hang much more grace
tutty. They should not be long. but should fall
over each end for about quarter of a yard.
SMOKED BEEF AND EGGs.-Boil six eggs hard:
twelve minutes will be- long enough to cook
them if the water is boiling when they are put
in and there is q sufficient quantity of it, Chop
them tine and sprinkle them with pepper. Soak
three-quarters OF a pound of shaved smoked
beef ten minutes IN cold water: take it out and
pull II into shredE. or cut it up fine and pour
boiling water upon it. Let it stand ten min
Utes. During that time make a gravy by put
ting tablespoonful OF butter and half table
spoonful of fiOur upon a frying pan and letting
them cook together till they are smoothly
blended after which add some water from the
beef. then put in the eggs and beef Let them
get we'll heated through and serve hnt IF
more gravy is needed use the remainder of the
water in which the beet was soaked enrching
II with butter.
WAFFLES.-Waffles are an old-time sumner
dish. To quart OF -four stir quart Of sweet
milk and half a cup OF melted butter. with a
teaspoon even full of salt and one OF sugar Add
half cup of yeast and when the watfies are
very light, two eggs. Beat well and let the
mixture stand twenty minutes. when it is ready
TO bake French pancakes are made in the
same way. but are baked on a thin spider in
round cakes Ike gridiIe cakes. Sprinkle DOW
deTed sugar over each cake as YOU bake it
squeeze lemon juice over il. and roll up and
serve at once. Hot scotch scOnes will OCCASION
ally De acceptable al a simple meal. Sift half a
spoonful VI soda into q quart Of flour and mix
IN rich buttermilk enough TO make dough as
stlf as for soda biscuit. Roll out half an inch
thjck and bake on hot gviddle i'm two large
dlkes the size of dinner plates. Serve with
dishes of Dundee marHaiade.
How TO Cook WATEE.-The late Charles Del
mdhieo used To talk much about the hot water
cure. He said the Delmonicos were the first TO
reeomuend it to guests who complained of
hayisg no appetite. Take a cup of hot water
and lrInOn and You will feel better" was the
formula adopted. and the cup of hot water and
the lemon juice in il take away the inslpidity
For THIS anti-bilious remedy the caterers
Charged the price of drink Of their best
Iquors--twenty-hve cents or mOre-and it Ger
tainly was wiser way to spend small change
COOK wafer he used to affirm. The secret
Is putting good. fresh water into 4 neat kettle.
already Gs1ite. warm. and setting the water to
boiling qaickly. and then taking it right off to
Use in tea, coffee or other drinks before IL is
spoiled. To let it steam and simmer and eyap-
crate until the good water is all in the atmos-
Phere. and the lime and iron and dregs only left
u the kettle-bah. that is what makes great
many people sick. and is worse than no water
at ALL. Every lady who reads this valuable
recipe OF great and careful cook should never
forget how TO cook water.
TABLE COVERS AND SCARFs-It seems that
the fashion for table covers and scarfs is not
waning. for they are continually being made.
AMI new devices are employed In their deeora-