Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-02-16

| SoIE DELICIOUS DISHES - SWEETBREADS WITH
TOMATOES - WELSH RAREBIT - ROAST LON
| OF VEAL PRINCE OF WALES CAKE - CARE OF
WINDOW PLANTS HOW TO WATERPROOF
| WALKING BOOTS.
TcwEIS.-Cnbleached honeycomb, oatmeal
and huckaback towels. for bath towels. are
! st0uter ana wear longer than the white.
! TIE CAKE par eJceNence now is a layer cake
with chocolate and cOcOanut mixed together
and put between the layers. Prepare the chloe
olatc after any OF the well known methods and
add the grated c0coanut to it. No one can think
who has not tasted it, what a delectable morsel
| it is.
The RED SPIDER. because so small and not
always red and living mostly on the under
side OF the leaves is often an unsupported cause
/ OF much injury to window plants. Moisture is
/ the best rcmedy go over the leaves especially
the under side. with soft sponge, using very
weak sOapsuds.
/ To MAKE STCCOTASII that will taste nearly If
not quite as fresh as that made in summer soak
one pint of dried corn in sweet milk all night
Soak an equal quantity. or less if you prefer it.
of dried Lima beans for three hours in luke
warm water. Then let them simmer for nearly
an hour. add salt, butter pepper and a very
little sugar.
! IF YOUR WINDOWS are narrow, or even if they
are of the usual width and you feel that you
cannot afford double curtains. single ones may
be draped so gracefully that they will answer
admirably. They should not be Topped back
several places. Begin to tack or pin back
quite high. or you cannOtpreventa drawing and
awkward appearance lower down.
| IF You WISH to improve upon the usual
method of smothering beefsteak with onions. try
this: Cut one quart Of onions in very small bits
not over an inch long and as thin rs a sharp
knife will cut them. Let them lie in cold
water with good sprinkling of salt init for
half an hour Drain them we'll. and fry them in
a deep frying pan. with good deal Of very hot
lard it. They will cook Immediately and be
crisp and most excellent.
SwEETBREADs are delicious with tomatoes
Par-bol the sweetbreads In as little water az Is
possible to use; when about halt done put in
gOOd-szed lump of butter, with which you
have rubbed sufficient quantity of -four to
thlckcn the gravy; use Drowned flour for this
purpose. Let the sweetbrcads cook now till
done and till they are nicely Drowned; then put
them i'm vegetable dish or deep platter and
pour over them stewed tomatoes. which you
have seasoned well with butter pepper salt
and sugar. and have also thickened with flour
or with very fine cracker crumbs.
SOMETHING NEW IN BEETs-Beets are familiar
enough boiled nnd sliced. either served hot with
butter. pepper and salt. or pickled but a novelty
is beet pudding made by mixing a pint of
cooked sugar beets, chopped with four eggs. a
quart of milk. a little salt and pepper a table
spoonful of butter. and baking them half an
hour; cold boiled beets sliced and fried with
| butter are palatable to cook them so that none
OF their color shall be lost. carefully wash them
without breaking the skin or cutting off the
roots or stalks. and boil them until tender,
| about an hour. in boiling sailed water.
| BOILED RABBIT.-Time q very small rabbit
half an hour; medium size, three quarters Of an
hour; large rabbit. one hour. rabbit; six
onions: liver sauce, parsley and butter When
the rabbit is trussed for boiling. put it into a
stewpan ard cover it with hot water and let it
Doll very gently until tender. When done place
II on dish and smother 1t with onions or with
parsley and butter. or liver sauce, should the
flavor of onion not be liked. If liver sauce is to
be served the liver must be boiled for ten
minutes. minced very fine, and added to the
butter sauce. An old rabbit will require quite
an hour to boil it thoroughly.
DELICATE AND DELICIOUS DISH is made by
boiling onc-quarter of pound of rice in one
pint and half of milk; to this add two ounces
of sweet almonds blanched with two ounces Of
white sugar. Boil until the rice is tender Do
not stir the rice. but shake the kettle in which
1t bois. When done serve 1t in cups which YOU
have first wet with cold water. Leave space
! on the top OF each cup you NAV put spoon
iui VI JtHS WIFI CTtuH poured around IL. or
whipped cream ana powdered sugar or me-
rln%ue made OF the white of an egg and OF
sugar, or chocolate frOstin9 like that for cake
This simple dish admits of great variety in its
decoration. or IN the sauce with which it is
served.
A DELICIOUS STUFFING for any fowl but cs-
peciaily tor the decately Favored chicken. or
any of the small fowls, Is made by taking about
two dozen oysters; chop them very fine and
yniy Of 4;
or powdered crackers. A full ounce OF butter
| is required. A tablespoonful of chopped pars-
ley. a little grated lemon peel. plenty of salt
and black pepper, and suspicion of cayenne
pepper; mix these thoroughly; that Is half the
secret of success in cooking to have the ingre-
dents which compose dish so blended that it
is impossible to tell precisely OF what it Is COM
posed. This stufFing should be moistened with
little OF the oyster liquor, and the beaten yelk
Of one egg.
To 'WATERPROOF" WALKING BOOTs-Castor
oil or olive butter are recommended as a good
| waterproof dressing and can be used to soften
walking boots. especially the former Begin by
pouring the oil from the bottle all around the
welt so that the angle between the sole and
upper leather is quite filled with oil and then
proceed all over the boot, including the edges
OF the soes. rubbing it in with the hand. When
one Is done. have turn at the other, and so
alternately till you have got in about a table
spoonful and half to each boot The tongues
being thinner leather should be quite saturated
Subsequent dressing will not require so much
| Oil. Shoes thus treated. It is said take very
little labor to polish and keep bright with black
| ing.
! PRINCE OF WALES CAKE.-First part: One cum
ful OF brown sugar, half a cupfu of sweet milk.
two cupfuls Of flour, one cupful of raisins
(stoned and cut up, half cupful of butter,
hall teaSrOonful OF soda, one tablespoonful of
molasses. yelks of three eggs. one tablespoonful
OF cinnamon, one nutmeg and wine9lassfil of
brandy Second part: One cupfrl of flour
half Il cupful Of cornstarch half a cupful of
sweet milk. halt cupful of butter one cupful
vi crushed sugar. whites of three eggs half a
| teaspOOnful OF soda; season with bitter almonds
Bake IN Jei1y-cake pans, Alternate the fruit
and lady cake. Put icing between each two
layers and then ice the whole. 1t is better to
have the icing ready, and put the cake together
while it is warm.
| WELSH RAREBIT.-If we accept the dictum of
| the scientific man who declares that cooked
cheese is more easily dgested than raw, one
need not fear to serve the Welsh rarebt which
Is so great favOrte with many people sue
cessfu caterer gives these directions for prepar-
| Ing IT. for five persons take one pound of rich
American cheese; it should be mild cheese "a
the flavor seems much stronger when it is
| heated Crate 1t and place it In a porcelain
| sauce pam add enough ale to mOisten the cheese
about five wineglasses would be the prOper
| proportion for pound OF cheese. Stir it con-
stantly until it is melted Have five slices of
toast five platoS nd