Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-05-17

SERVE STRAWBERRIES delicious SIDE DISHES
HOW TO TEST BUrTER-How TO HEAD OFF
MOTHS.
KEEP a lump of charcoal in the meat safe
PoCITICE of tea-leaves applied to small
burns and scalds gives instant relief.
LITTLE powdered charcoal will cleanse
and sweeten bottles if it is well shaken about in
them.
LTEBIG says, put the meat into boiling water.
rs Ii keeps the Juices i'm by rapidly coaguiating
them on the surface.
STRONG solution or OxAIIC ACID Will re-
move dry paint. After you have tried every
thing else without success try this.
BAKED Ham will not keep moist SO long as
plain boiled; this should be born in mind. so that
100 large quantity will not be cooked at one
time.
GLUE that is delicate and nice for mounting
ferns and sea-weeds is made of five parts OF gum
arabic three parts white sugar. two parts of
starch add a very little water; boil until thick
and white.
Delicious SIDE DISH is made of apples
and Is called apple omelet. Peel and stew, stir
N large lump of butter. little sugar. and
four weIl-beatea eggs, add fine bread crumbs
and fry in hot lard, on a grid,lie, dropping from
spoon. If you have no stale bread use Hour
or cracker crumbs.
" CHuDREN's POCKET CANES" are made Of one
pint OF flour mixed with the yelk of one egg;
sweeten with a cup OF soft brown sugar. flavor
with any fayOrite seasoning, mace, or nutmeg,
or cinnamon Roll out quite thin and cut in
fancy shapes. Bake quickly.
LOOK OUT FOR MOTHs.-If you have not the
great luxury Of some modern hoasekeepers,
cedar closet, OF even a chest, you must look to
the garments that Invite depredations from
moths now. Air them and put away in cotton
bags with paper over them. Fasten the paper
with mucilage and it will beimpossbe for moths
to get in.
ANGEL CAKE.-Beat very stiff the whites of
eleven eggs; add one and half cupfuls of
granulated sugar. Take one even cupful Of
sifted -four mix into it teaspOonful of cream
of tartar and sift five times. After the sugar is
lightly stirred through tile beaten whites of egg.
add the flour and a teaSpOOnful of almond flavor
ing. Put the mixture into INCREASED pans and
bake 40 minutes in a slow oven.
LEMON MARMALADE.-Slice the lemons very
thin. only taking out the seeds; add three pints
of cold water to each pound of trait after being
cut Into pieces; let it stand twenty-fOur hours;
boil it until tender, pour into ali earthcn bowl
until the following day. weigh il, and to every
pound of boiled fruit add j. Z. pounds OF lump
sugar. boil the whole together till the syrup jel
lies ard the chips are rather transparent.
BREAKFAST PUFFs--Two cupfuls of milk two
cupfuls Of -four three eggs beaten separately
htii tcirppO huu II uutilS to tue
beaten yelks the flour and the milk; add the
whites last: beat all well together: bake in deep
gem pans. half filling each one. Before putting
in the batter butter and heat the pans on the
range Bake in hot oven and serve as soon as
baked.
SHAD ROEs make good dish by themselves.
and if scalded for 10 minutes in salted boiling
water, then drained and thrown into cold water
for about three minutes. may be wiped dry and
set IN a cold place until the next day after the
shad Is eaten They may be fried whole or cut
into cross pieces two inches wide rolled i'm flour
and fried Serve with scrambled eggs, piling
the roe and the scramble alternately.
COpFI>H WITH CREAM.-Soak the fish over
night In the morning let it simmer on the fire
one hour: drain it in a cOlander; pick it in small
pieces: put it in saucepan with pint of boil
ing mix. one tablespoonful of butter. dessert
spoonful OF prepared flour and half cup of cold
milk. mixed together. Add to the fish and let
IL come TO a boil. Remove from the fire, stir in
an egg beaten TO froth. Serve Immediately.
HoNISY FRIrTERs help make variety for the
breakfast table. Boil the hominy the day be-
fore, then take two teacupfuls of it and stir
small cuptui OF sweet milk and a little salt with
It. AMI one e-sS. four tabespOOnfus OF -four
Eith half tablespoonful OF bakin. powder
haNe your frying pan ready with the fat hot in
Il: drop this batter in by spOOnfuls and fry
delicate brown. The flavor is better il half
butter and half lard Is used rather than all lard
TnE ORDINARY PRESSED VEAL. is greatly i'm
proved IN flavor if equal parts of veal aud of
beef tcn@ne are pressed together. The meat
Should he chopped quite fine aud thoroughly
seasoned with pepper and salt. Press with
yeur hands very hard as You put the meat into
the bowls intended tor it. They should be but
tered SO that the meat Will turn ont smoothly.
Slice it thin. AID .:arrish the platter with water
eress or with snail lettuce leaves.
An EXCELLENT ENTREE il made of cabbage
which has been boiled until it is tender. Drain
it. Let it become perfectly cold then drain a
second time: then chop it. and mix with it one
tablespoonful OF butter two well-bpaten eggs.
pepper ard salt to your taste and halt tea
eurtuI OF cream or milk Use cream If possible
Stir all well Then bake brown in a padding
d:sh. Serve hot in the dish In which it is baked
The Dish should be Outtared. so that the cabbage
will not stick TO it.
The Ideal ana almost unattainable ice cream
is made by following this recipe: Two quarts of
cream mot milk one pound of pulverized su-
gar. two eggs Beat the eggs; then beat the
sugar with them; then the cream. Let this inst
come to boil; then remove rom the fire. flavor
with vanilla. strain it through a very fine sieve
or. u yen have none, Clean new piece of cheese
cloth viii answer in place of one. When cool
put 1t ia the freezer and freeze stirring until it
Is too Lard 20 turn aHy longer
HE CHEF REASON why the oilclOth on the
kitchen floor wears out so soon. ant makes it a
heavy expense TO keep il in good condition Is
This: V Ecl it il washed il is not consc. cautiously
tirEd patches hyCc and there are left moist and
the Giata soon becomes rotten. the COATING prels
oil. aHd All comfort from having a neat kitchen
floor is dispensed with. a flannel mop will do
wonders in tt,c way at dryiug the uoGr II
SHOULD Be OF Old. soft flannel. but there must
also tc desire on TIE part OF the one using the
mop - ID the work "a il should be done and
abe must I" v!!iag 10 take cloth in her hand
with which 10 dry the corners.
Coax FRiTTEBS need not wait for next sum
ner. canned corn makes quite fair ones. Cook
until eft one plat Of canned corn first draining
OF the liquor. Pass under chupping knife
Add ore cupiui of -four. half cupfui of melted
butter, three tabitsPGGnfuis of milk two tta-
Spo"HiulS OF Sat One-lCurth OF teaspoOlifui of
pepper. Pour the corn on the flour and beat
wei; then add the ether ingredients and beat
rapidly for three minutes Have fat i'm the fry
in pan to tie depth OF about two inches When
smoking hot put in the batter by the spoonful
Hold the spoon close To the fat and the shane of
the oyster VII be good Fry about five min
utcs ilt5!9.ilFtjd Leotger.
PFoCrBE vial OF oil of vitrio (sulphuric acid)
VII ca viii cost about cents Use a glass rod
and put one drCp on the article to tee tested.
Pure fresh yellow butter will turn almost white
while taliOw changes 10 a deep crimson red
Lard gives diversified cUiors showing all the
cnlpr- of flp raiphoW Thu. I'D l.,