Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-05-10

PRETTY THINGS IN HOUSEHOLD DECORATION
SOME APPETIZING RECIPEs-CARE OF HOUSE
PLANTS CONCERNING STAIR CARPErs-How
WOMEN CAN AVOID WRINKLES.

|
PLANTS CONCERNING STAIR CARPETs-HOw
WOMEN CAN AVOID WRINKLES.
QUOTATIONS and notices are used on every
| thing.
THE LATEST SCREENS have frieze of netted
| cord with ravelled ends.
| LADIES ARE BUYING cottage furniture before
| it is painted to cover with cretonne or decorate
as they fancy.
| BUNCH OF POND LILIES on a large bow Of
light green China silk looks we'll on the upper
left corner of silvered picture frame.
| some SCREENS are made with the lower half
painted or embroidered, and the upper portion
( with plush curtains, hung with small rings on
brass wires.
AT This SEASON of the year potatoes should
be put into boiling sailed water. This will
make them mealy if within the possibility of any
| process to do so.
GOOD TASTE is against the mixture Of many
: different flowers in arranging bouquets. few
kinds. and then different colOrs of these, pro-
duce the most pleasing results.
HARDLY ANYTHING in the line Of flowers and
green can be more beautiful than two-yard
coil of snax. perfect in leaf and graced with a
! thousand sweet white blooms of this growth
EXCELLENT DRESSING for chopped cabbage is
made by heating small cup of vinegar with a
| lump of butter or q well-beaten egg; salt and
/ pepper to suit your taste. Pour while hot over
| the cabbage.
| ONE WAY to beguile an invalid into taking
more beeftea than he is willing for, is to add
| geatine to it and let it cool in a mould. When
! it is hard and like jelly serve it with salt and
| with waters
| VERY LITTLE CREAM OF TARTAR in the frost
ing for cake will hasten the hardening process.
| IL the knife is often dipped into water while
| spreading the frOSting, it will give gloss or
| polish greatly to be desired.
| BANANAS make delicious addition to ice
cream. Slice thin and stir in just as the cream
is beginning to freeze or served with it without
| freezing they are NICE They should be cut up
and be set on ice for an hour before serving.
| WELI-kNOwN caterer emphasizes this fact:
that good salad cannot be made with cold boiled
potatoes. He says that they must be cut up
while the potatoes are hot and that the parsley
and onion pepper and salt should be put with
/ them at that time.
| HIGH AUTHORITY IN COOKING recommends
| that, when baking custard, you should set the
| basin or pudding-dish containing it into another
! dish filled with hot water; this keeps the tenn
perature more even, and the danger of scorch-
ING Is entirely done away with. more deli
/ cate flavor is insured Also
PRETTY DOYLEYs for the cake basket are
made by embrOdering pretty little figures
III Tue coTnerS Oh PLAIN WnlCe napkins: fringe
the edges. if they are not already fringed; over
cast where you stop rayelling. and if you can do
SO make border of drawn work.
| COCOANUT CUSTARD.-Make good boiled Gus
tard, flavor with one teaspOOnful of bitter al
mOnd essence. CRATE a cOcOanut, and when the
custard is quite cold Git should be poured when
| warm into glass bowl strew the cOcOanut on
| top. Sift white sugar over this.
ZEPHYES.-Heat two cupfuls of boiled hon.
inv cd cI1fin in TO %I1y
enough to pour. Add piece of butter as large
as an English walnut, and a little salt Have
ready iron gempans. heated very hot and well
buttered. Fill these with the hominy, and
bake half an hour in O hot oven.
AN APPETIZING way to warm over potatoes is
to heat them in a saucepan containing a coffee
cupful of beef stock, well seasoned with salt
pepper, and little parsley which has first been
Drowned in butter; cut the potatoes in thin
slices and let them cook slowly until they are
saturated with the gravy or liquor.
BROIIED POTATOEs.-Cut cold boiled pota-
toes in slices third of an inch thick. Dip them
| in melted butter and fine bread crumbs. Place
in the double brOiler and broil over fire that is
not too hot. Garnish with parsley. and serve
on hot dish. Or season with salt and pepper
toast till a delicate brown. arrange ON a hot
dish, and season with butter.
For BREAKFAST salt mackerel is good if nicely
cooked. After freshening it wrap it in a cloth
and let it cook slowly for twenty-five minutes
Steaming is preferable to boiling. At the end
OF this time remove it to Il hot platter. garnish
ii with hard-bOiled eggs, cut in tour pieces; cut
them lengthwise first. Pour little cream with
pepper in it, over the mackerel.
HOMEMADE SAUSAGES to be boiled and cut in
thin slices for tea or for breakfast are made of
two parts of beef and one part of pork. Chop
| them very fire. and season with black and red
pepper. salt. little sage. and summer savory.
| if you please Put this into small bags made of
stout cotton cloth. boil, and then hang in dry
cool closet until you wish to use
A BREAKFAST DISH that is especially appe-
tzing is made by brOiling some very thin slices
Of ham. Butter some thin slices of toast and
Law the ham on them; then pour over it a sort
OF Omelet made by beating eight eggs with
about one cup of sweet milk: add pepper and
salt. and fry this in saucepan in which you
/. have put lump of butter and allowed it to
melt. Serve at once and while very hot.
ROAST HAM.-Soak the ham for twelve hours
in water; place it in a deep dish or earthern
vale pan and soak for twenty-fOur hours in
white wine, seasoned with sliced onions carrots.
parsley. laurel leaves and thyme; cover the pan
with CLOTH and press on the lid very tight to
prevent the air getting in. Roast the ham and
haste with the wine in which it was soaked.
When done, dish it up On PURGE of spinach.
Nut CAKE--Two eggs; One-half cup Of butter;
one cup of sugar; One-half cup of cold water;
one and one-hair cup of prepared -four; one cup
full Of nut-kernels freed from bits of she'll and
rolled in -four. If almonds are used. blanch
them. let them get cold and cut small with a
sharp knife. White or English walnuts must be
cut each into several pieces. Mix as with cup
cake. the water taking the place of milk and
the nuts going in last. Bake in small tins or in
one loaf in q steady oven.
The PRETTIEST way to make shoulder cush-
lon for straight backed and narrow chair Is to
make BAG of the right width and size, then
face the ends VI : silk and tie them or shir them
as you would :, ork-bag or scent-satchel. If
the seat Off lair is covered with olive plush
the cushion :. ,fld be Of olive plush also and
the ends should be lined with pink. If YOU are
capable of dOin" so, einbroder q few pink rose
buds and small sprays OF green on the center of
the CuShiOn.-N. u Post
HANGING BASKETS require frequent Watering.
| to accomplish which, with due regard for the
carpet beneath, they must commonly be taken
down from their perches and then suspended
elsewhere to dry This trouble may be avoided
by simple and inexpensive device. Fill bot
tie with water. into which insert the ends of
two pieces of yarn permitting the other end of
each piece to hang down outside the bottle
! The bottle should be suspended just above the
basket. and the water allowed to drip which
will follow in sufficient quantities to Keep the
/ earth moist