Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-03-15

How tn EAT ~ oR.NG:: - SOMETHING To KEEP
IHLHANp> IN oEDi.s; - yA:;,o;-S Goo2 RE"irEs
\ Df:IICsDES TCpp:SG OYSTER CtsnQrETTEs
COTTAGE CHEESE Ior sEHoIp wKIEELES-
oXALC ACID Will almns: ALWAYS remove stains
left 10y md which cannot be Removed with soap
and water.
hid SHOES may be kept soft and tree from
cracks hy rubbing them once a wcen with lit
lie lUr" giycecine or castor ell.
IvogY NAV be restored to its former white
ness by clearing in burnt puiace-stonc and
water. and then placing It under glasses in the
SUM rays.
ANGELS FcoD.-To layer Of peeled orange.
Sliced. add IL layer Of white su--ar; then layer
Cf freshly-grated cocoanut ami keep adding
layers in the ord,r named until the quantity
desired Is prepared
To MAKE THE EBoN ST,IS.-For furniture or
mantel pieces Use tube oil. blue black for stain
ing unyarnisi3"d wood. The duil tint gives the
surface required and is very different from the
shining 1dvarnishc'i effect oi Jet black paint
II the c"!1r sinks in Very much. a.; it Will soft
woGdS. repeat the process.
CCRRIEp OYSTERS fifty oysters in their
own Eqner: cut up two small onions into dice
and brown in a stcwpan with an ounce of butter
mix in two tea-poonfuls of curry powder and
one IF flour a. yoU prefer il moderate or hot)
Their str i: the oysters and their iIuur. continue
Stirring ui!t the Is thick ard creamy turn
ont UPON the dish and serve with portions of
boiled rice.
ToaATo ON"LrTrE For SrrPER-Take equal
parts of sliced onions and tomatoes peeled and
freed from rips. chop them both coarsey Fry
tie onions in butter When cooked. without
being colGrcd. add the tomatoes with pepper
ard salt. aEsi keep stirring the mixture on the
fire till ii forms a sort of l,rtc. Make plain
"neiet in the usual way and insert this in the
fold OH d.shing it.
GLYCERINE AND HoS..WA AFTER. mixed in equal
parts. n;ake good finish for the hands after
washing. aid is useful bottle 20 keep on the
tcilc: table. Very rough or dry hands ere irl-
proves Icy anUntln" with mutton sllrt 1T bed
tine AMI drawing. Il soft loose pair of OLD
"hitr Niti -!1vcs- Whatever supplies the place
oi net urs.i oi! ON the hands will help to keep
them Ill good ORDER III cold weather.
ENcEG B>crIr otherwise called lady fingers,
are made 10y beating the yclNs of foEr eggs with
half a cup ct SUGAR 70 a fIoth Beat the whites
very sti:: and Gry. and stir in lightly adding
tHfec-' l.:teTs OF cup Of liclltest sifted flour
Prep irOt :. apor horn or pastry bag Oh a sheet
q glazed letter paper and bake on Father o3y
III a slow oven for fifteen minutes. Creamery
-four instead oi plain makes Il rich biscuit, and
requires hotter oven.
SEED CAkE--Ecat To cream orc cup of but
Ter and two cups OF sugar. Add three table
sIoIaii.!s of sweet milk. little salt and vanilla
or lemon to the taste. with two talleSpoonfuis
Ct caraway seeds. Stir in flour ir which tea
spoonful ri baking powder has been sifted. aH,;
h&Ae the CAKE sis.i enough to roll. Roll out
thin. Cdt in round Cakes and bake in 1, mo,:.,r-
att oven. THIS rule makes about seycnty-fivc
canes.
CHICE!.N FIE--Stew chicken still tender sea-
sen with one quarter of pound of butter salt
AMI pcii"r line the sides of pie-dish with
zen crust. po'ir in the stewcd chicken and cover
l"oSe!y with ii crust. first cutting hole in the
center Have ready can of .Oysters: heat the
Iriu"r thicken with little flour and water and
season with salt. pepper and butter the size of
an tTg- When 1t comes To Il boil. pour il over
the oysters. and. about twenty minutes before
the Pie Is done. lift the top crust and pat them
in.
OYSTER CEGcUETTES-Mince fifty small oys-
tiers. nix them with three-quarter pound of fine
DRY bread crumbs ditto of beef SIlet chopped
very small: add a salt spoonful Of salt ditto of
pepper. twice IS much pounded mace and half
small nutmeg NpSten and blend the whole.
with two raw eggs ard set aside in Il cool place
Mould into crCqCettcs with the aid of a vine
glass nnh we'll fOurcd fin GERS throw them i'm
boiling water for three minutes drain ami let
them cool then fry in butter plain croQuettcs.
fore setting aside the whole to cool so that the
Seasoning may be heightened if desired.
SOFT GISGERERFAD.-TwO and half cups of
flour onehaii cup of nolasSeS: One-half cup of
brown sucar; tf.ree-fourtns of n cup of orpered
milk: one tea$foOnful OF soda sfted three times
with TIE flour; one trasHGon:ul Of ground ginger:
one-fi3ii tca>p0Gnful OF cinnamon: one table
Spoonful OF butter. Mix SUGAR butter, molasses
anu spice together: set IN the oven. or otter
warm pace. until lUkeUarm. Then beat hard
I'VE minutes. until III" contents of the bowl are
night ai't fCiiny PET in milk and soda: beat two
minutes longer. and bake in patty-pans muffin
tins. or n two large cards" This gingerbread
i be>t when WARM. although it will keep fresh
FIR DAY or two. Eat is dessert with cheese
aIlG chocolate
DELICIOUS PrDpIxG Is made in this way
Weigh siX ounces each Of sugar butter and
flour: heat the butter until it is as soft as cream
then add The sugar and thea the yelks of four
eggs well-heatcn and lastly the v hites also we'll
beaten the Grated rind OF q small lemon and if
T. r"u choose To pat in dozen almonds that ar.
hlanched and pounded fine il will he a great
addition FIJI snail tins or cups about half full
ni ills mixture. let them stand on the back OF
TIE range or in some warm place for ten min
ntes or until they haze risen! then bake them
Tor half an hour. serve with q sweet sauce
which will be Improved by the addition of fruit:
clfrants, r2lslns or lam are eXcellent--N T.
Post.
ORANGE PTnDrNG.-0ne pint of milk: the
juice OF SIN oranges and :.c rind OF three: cirht
eggs: half cu:ful OF butter; one large cupful
OF graduated sugar; quarter of a cupful of
powdered sEic;;r: one tailespOq nfu, OF ground
r.c': PASTE e. line tie pudding dish Mix the
@rourd nee with a little of the cold milk Put
TIE remainder of the milk i'll the double boiler
ana When II boii> str in the mixed rice Stir
Tor nEe minutes; then add the butter and set
away 10 cool Beat together the sugar the
vein 81 eight eggs and whites Of four Crate
tie r.i.i and squeeze the juice of the oranges
lst3 this stir all into the cooked mixture
Have u pudding dish holding about three quarts
lined with paste. Pour tee preparation into
'itiS. and bake IN moderate oven for forty
minutes Bea; the remaining four whites of
Tie e-,-- IL a st!tE IrOth. and gradually beat in
NE powdered u-Ar- Cover the pudding with
ms Return 70 lie oven and coo., ten ii,ii.ii.rs
I'a'in@ tie door open. Set away to cool II
must be zee cold when served.
COTTAGE tHEESE--i kind IF cheese recently
Corning into demand III all our chief towns and
cities. says the Boston Jo,t!uGI Of Che,a;sf,.y
would soon have an immense consumption if
thc!e We're an adequate supply. In some local
ties I : called pot or cottage cheese" i'm
oth'rs Dutch cheese. Or sour curds" 1t is
simply the curd of sour milk drained from the
WHEY. moulded into small fancy shapes and
eaten Will" fresh, or soon after The naaufac-
tiifc l. quite simple. The milk is allowed to