Evening star., 1884-01-12


inGs maple sugar mixed with butter. 1t Is
just The thing Tor hot pudd!n-cs-
If CAYENNE PEPPER il sprnkled pltntifuliy
In the resorts If rats they Will resent the in
hosptahe treatment and will retire from the
premises.
IF YoU AEE OBLIGED 70 have your hands in
water great deal and they feel uncomfortable
after IL rub them all over with oil. \ very lit
tie salad OIL or a little lard with drop of
perfume in II, vii! rSi.eve your discomfort.
NADE-OvER STOCKINGS - The objection Is
sometimes made that rnatle-orer stockings hurt
tie tender feet of children bnt if they are made
as they should he there is no danger of this
The esl.ces should be darncd together smoothly.
and not h. sewcd in a seam. To see Just how
10 do this. observe how the stockings axe joined
at the b2ch.-N- \. Post.
REALLY Cosmos SORT OF WoRK-nAeKEr
Can be ma'ir very ornamental tx lining it with
a croyh"tri lining Make it Of the cord used
for TITLES and lauhrrquins leaving spaces tor
ribbons: in place Of ri hnns put strips Of siesia
Make q pretty bow Of satin and cros-mrain rib
bon for the top Ot :iln EaHiG: iin1c one end
and cut ore slantil-. Lei the bow have quite
long loops and pat It Oh III TIE exact center of
the hJI.dc.
4 NICE EREAEF st ;OT one who Ia not equal
10 hearty fare is male OF toast and eggs pre-
pared IN this way: Pat lump of butter in a
saucepan. and then drop three eggs into it. stir
br!si.iy and constantly. so that the eggs will be
smooth a:.i u"t Iungy. IEavc two thin slices OF
hutter"d toast ready. and when the eg@s are
done lay them on on" pi"c" OF the toast and lay
The ofE"f Echtly over IT. do not crowd it down
AM MAKE tie eggs run over the edge of the
toast
DELICIOUS frrDGNG made Of grated apples
is especially enjoyed if tile apples are tart and
of good flavor. Crate the apples after peeling
them weigh them after grating and put with
.he:n an equal quantity of white sugar. To
about ten ounces vi az, pies and sugar allow four
weil-bcatel e--4s. the rin,l of one lemon and the
juice ii two. Line a shallow pudding dish with
r.c iate. ,JIt il, the apples, etc. and bake for
hail an heuE IN hot oven. \ sauce of cream
adds Il tcJch OF unequalIed goodness but it is
very nice without
DECORATED W0oD BoxEs.-Hickory wood ia
the fashionable fuel just now and wood-boxes
are being handsomely decorated Some are COW
cred with plush in Il shade to match the furnish
in- Of The room and have dainty designs hand
painted upon them. Others are made Cfstamp2d
l'atHef IN ocfdG6n shape. and have tasses made
C1 w"rstryi ornamentng the ends Those made
Ol baUhUp are mere sensible and less eXtrava-
CANT than any Of the others and they look al
most aS decorative. They are adorned simply
bY a piece OF pale blue or scarlet ribbon.
SOME HoSTEssEs Now SERVE Hor COFFEE
at afternoon ''at homes instead of hot tea
Tbs is an innovation to be dev0utly thankful
fer Any Kind of coffee is preferable to the
weak. C"!d. unpalatabIe tea sometimes served
Everybody has not the faculty for making good
Coffee II should be ground Just before using
The coffee pot should be thoroughly scalded
the Coffee then put IN. egg, yelk shells and
all. should he mixed with it, aud boiling water
Immediately poured upon it. The coffee should
D'l nve minutes. and then should be taken
from the stove and settled Many prefer boil
ING the milk with the coffee but this is not as
general thin- good plan, for sometimes all of
the guest do not like milk in their coffee
To Make Coop TEA.-Buy a good article.
S6@ld the teapot thoroughly. Put in the tea
(not Just shake the top of the tea-canster over
T." p0ti and pour boiling water in it. a very
little more than enough to wet the leaves; set
back for a little while where it will keen hot
but not boil. When the meal Is ready fill up
with boiling water. Tea made in this way has
fresh. lively taste Tea should ALWAYS be
made oil flesh water and not water that has
Stood IN the tra-hcttc and been boiled over or
stood ID wooden rail over night. We think
Tie English breakfast tea is better for boiling q
lev moments; also may kinds of cheap tea
seem To he improved by boiling little while.
but n"ver longer than three or four minutes
Never let tea staIi lonr after it is made before
Sending To the table Never use green tea
FRYING OYSTERS JCpiCIAILY-To make a
Success cf fry.nr oysters the cook ought not to
be hurried: in fact. the cook who wishes or who
hopes tU excel must cultivate n calm almost
JUDICIAL iHifld- Ihe oysters should he as large
as y"d can conveniently procure. even II they
remind yOu Of ihaCtcrays remark after e9tjutr
some in EoSto"-he felt. hr sad Us if he had
swallowed ji5y. Drain them from the liGuar.
ahG lay them on :a%hin To dry. Beat the
yei%s ni only the requisite number of eggs and
ala To them Il httlr nrltrd batter which Won
L. '.syF 81
small pinch oi cayenne pepper and salt to
your taste. Zip the oysters III this then in the
finest Of cracker crumbs. and then in the batter
e@asn: 4 enough OF the crumbs have not ad-
h's.',' To the oyster. dip it in them again: then
fly in very not TAT: have enough fat in the nan
L. cover the oysters: then there Will be TO need
t. turn tHcm.-N j. Post
Facts ABOUT ELOUR-FIour is peculiarly sem
st!ve to atmospheric influences heHce il should
cTar De stored in a room with sour linni,ls. nor
where onions or fish are kept. nor anv article
tat t''.!t- the air ot the room in which it is
stored my smell pcTceptjbla to the sense
wii h. absorbed 10y the -four. AVOID damn
ctitf1 or Iu-fS where Il free circulation of air
cannot be obtained Keep i'm a cool. dry airy
room, and not exposed to a freezing tefnDera-
tUrt. nor - Intense summer OF to artificial heat
oT any len-sth OF time above ~ degrees or 10
degrees Fahrenheit Ii should not come IN
contact with grain or other substances which
are liable to heat Flour should be siftcd and
TIE IaT'I Thoroughly disintc-crated and then
Warne bt.' p h1linc- This treatment improves
tte color and haEi1- properties of the dough
iHt sponge should be prepared for the oven as
So 4 a. 'h" yeast has performed its mission;
Otherwise t"gmcntat on sets in and acidity
re~uit>---in,,rtcrUl Miller.
CHICKEN SALAD.-IIave cold roasted or hoiled
chicken free of skin fat and bones. Place ON q
board and cEt in long. thin strips and cut these
into dice. Iiace in earthcn bowl nhere
should lee two qJIrtsl and season with four
faH.p~i"on!Ul' q: vinegar, two o. oil one tea
spoonful Hf salt AMI oIp-haIf tea-poonfuI Of
ieIicr- Set away in cold place for two or
t'Frr hours ecrJpr and wash enough OF the
Tender ".llte celery 10 make one quart Cut
si4.N WIN Il >'rp knife. in pieces about half an
ihca tHic<. Put these in the ice chest until
serving time Make the navonnase dreSsin.r
ia tle chicken and the celery together. and
aGd nal oi tn" dressing. Arrange in a salad
bowl or on q Hat dish. and pour the remainder
"i Tie dressing over it. GarniSh with white
cese'y leaves. Or have q Jelly border and ar
ltl-, th.. salad in this. Half celery and half
lettuce - often used for chicken salad. If.
Wen tac chicken or fowl Is cooked it il
;..!p"ri I" cool III the water in which il i
BOXED. II VIII br iucer and tenderer than if
t"atn from the water as soon as done.-N Y
Ir,lt9e.
bEuTIFYING TIE IIoNE-Nuw that the Eoli-
IA are over and We will no LONGER INDULGE In
giving fancy work to our friends. it is hopcd
that most women win have time to do some
thing toward beautifyin-, their own homes At