Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-10-18
HOME MATTERS.
BATCH OF GOOD RECiPEs-HOUsEHoLD ADoRN
AENTs-sEAs0NABLE SUGGESTIONS.

scarlet, brown or blue with little figures in the
center. or corners are worked in the same color
that is chosen for the border.
EASY WAY To Cook HERRING-Put them in
tin plate, turn another over 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 lust before taking up. Pep
per the behring's in the dish and serve very hot.
VERY PRETTY tidy is made of scarlet or
any shade of red felt; put strips Of black velvet,
and on these strips embroider little fans in
bright and varied cOlors of silk The bottom OF
this tidy is finished by pinking the felt; let the
velvet strips run down to form point, and put
a tassel. made of the different cOiOred silks, on
each point.
SLENDER Brass RODs are much pretter to
hang the bookcase curtains on than rods made
of wood; have the rings small although loose
enough to slip easily along one curtain ia con-
sidered in little better taste than two; it can
be drawn to one side and caught back. and so
expose all of the books to view with better
effect than if there were two curtains.
APPLE SAUCE.-Brown apple sauce, to serve
on the platter with pork chops, is made by
taking a little soup stock. or if You have some
roast-beef gravy it is still nicer; into this put
the apples which are peeled and cored and
sliced. let them cook until tender in this. sea-
son with salt and little red pepper. When the
apples are done beat them until light and soft.
A NICE TEA DISH.-Make a short. sweetened
pie crust. roll thin. and partly bake in sheets;
before it is quite done take from the oven. cut
in squares of four inches or SO. take up two
diagonal corners and pinch together which
makes them basket-shaped; now ill with
whipped cream or white of egg, or both well
sweetened and favored, and return to the oven
TOR lew minutes.
BROWN BREAD.-COrn meal one pint; rye
flour. one pint; one teaspoonful of brown sugar
one teaspOOnful of salt. two tablespOOnfuls of
any good bakin-c powder, one tablespoonful of
lard and threefOurths of pint of milk. Sift
together flour meal. salt, sugar. powder. Rub
in the cold lard; add the milk and mix the
whole into batter. ike cake. Pour into a
creased tin and bake forty minutes in rather
brisk oven Protect at first with paper.
ROLLED APPLE DCMPLINts are a novelty and
are delic Gus: Peel and chop fine some tart
apples; make a rich crust as for biscuit. roll it
half an inch thick. spread il thckly with the
apple. sprinkle fine sugar and powdered CHINA
mon over it. then cut itin strips two inches wide;
roll it up just as you do jelly roll; put little
lump of butter on each roll after il is put in the
tin or dripping pan: little juice will drain from
the apples if they good ones; keep this to
put into the sauce; flavor this with brandy or
wine II you like il, otherwise make plain sour
pudding sauce.
A BECOMING AFTERNOON APRON is made of
one breadth of liaen. straight breadth, not
gored at all; have the hem four inches deep,
and above the hem have drawn work about an
inch deep Then i'm scarlet tiny Kate Green
away figures should be embroidered i'm the
pretty and delicate outline stitch Or, if YOU
choose. these figures may be put in the corners
only. out it is great deal prettier to have them
go way cross in procession, all looking one
way, OF over the shoulder; or you may divide
the line and have them meet in the center
that is. have part face one way and part
another.
APPLE SAGO PUDDING.-Pare and core half
dozen sour. juicy apples, and arrange them in O
buttered pudding dish; fill up the hollow of
each apple with sugar, and put bit of butter
on top Cover the dish closely and set i'm oven
to bake till the apples are thoroughly done.
Meanwhile boil in double kettle scant cup of
sagO with two cups of water and a little salt
When done-which may be seen by the trans
parent. jelly-like look of the sago and by the
taste-beat in lump of butter. sugar to taste
and favOring if desired. Pour the sage over the
cooked apples in the pudding dish and set back
In the oven to brown on the top.
TASTEFUL WAY to brighten the table and
add touch of fancy which is appreciated by
the most unObservant, and reGeems the least
dressed-np table from absolute barrenness, is
simply to decorate the white towels which are
so frequently placed at the head and foot of the
table On one end OF the towel which is to be
OF graceful design worked in outline stitch in
scarlet or brown; at the opposite end of the
towel work cup and saucer. On the towel
intended Tor the foot of the table have a knife
and fork at one end and two spoons crossed at
the Other.-N. y. Post
POTATO PUREE-Prepare and boil eight good
sized potatoes as iffcr serving plain. Chop an
onion very fine and boil in small saucepan,
with saltspoonful each of pepper and grated
Eutmeg- Mash the potatoes and rub them
through sieve; stir in the boiled and seasoned
onion, add teaspoonful of salt and one of
celery salt Now pour boiling water to it:
stirring ali the time until ii is almost the con-
sistency of a pOrridge. Cream half a cup of but
ter. stir and beat with it the yelk of an egg
then add gradually and smoothly cup ofcrea,u
Set the PURGE on the fire and stir IN the butter
egg and cream: stir it until it boils. then serve
This is variety on the excellent potato PURGE
made with milk.
ANOTHER RECIPE FOR MACAROoNs Is highly
spoken of by those who have tried It, Blanch
and pound in mortar six ounces of sweet
almonds. beat the whites of six eggs very light.
add one pound or pulveriZed sugar. two ounces
OF rice flour, and one tablespoonful Of brandy;
mix the almonds with this, and drop through a
cornucopla on buttered paper bake until they
are delicate brown; if you try one first and
ind it too tough and not light enough add
more egg to il. Ii is wise when making these as
well as nice cake try a little in the oven before
venturing to put the entire quantity i'm, TOR cake
mat would have been failure may be rendered
lauitless sometimes by the addition OF little
more flour very carefully beaten in if 1t is too
light or by adding milk or egg if the dough is
boo s.if-N. Y. Post.
BOILED SALADS.-An head vegetables. lettuc,
eauiiiower. cabbage, that are to be cooked
whole, should be immersed in cold water. head
downwards. first, to free them from crit or in
sects- The latest word for salad lettuce is not
at all hnt 70 hrn, l.
leaf by leaf. wiping off each leaf with a. moist
towel. This keeps the leaf crisp All lettuces
for salad should be torn apart not cut The
c0arsely-cultiyated field lettuces should he
boiled The .druInhead' variety is better
Cooked than raw. On toast with O poached
egg lightly throaed on the pale green lnarrowy
substance, which has been stewcd with q little
stock and lump Of butter after the boiling i'm
sait water, the large close lettuce of the market
garden Is real decacy. and 1t may be cleansed
In cold water previous to being cooked But
understand that no lettuce fit for salad shouid
oathe before coming to the table.-EnqLis!t Mag
oztne.
How TO Can ToNAToEs-Mrs. Helen Camp-
bell. who is excellent authority for common
sense cooking, advises for canning tomatoes:
Pour on boiling water to remove the skins: ill
the preserving kettle with the tomatoes but add
no water. Cook then--after they have come
TO the boil-Ior i've minutes and then can. Do
not season u1til ready to use them for the table.
OAra and tomatoes may be sca!ded together i'm
equal parts and canned for soups The way to
can Is nrst TO see that the jars are clean the rub
oers whole and in perfect order and the toUs