Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-01-17
HOME MATTERS.
coNvESIESCES FOR THE KTCHEN-PRETTY
SHADES FOR LAMPs-NICE DISHES FOR SUPPER
AN OYSTER 0aELET-yARIoUs USEFUL sCG-
GESTIONS.


GEsTIoNs.
TIE APPEARANCE OF PUDDING that is boiled
In bag Is improved il after taking it out on the
Platter Won sft powdered sugar over it.
A CELEBRATED OPTICIAN warns smokers
from reading and smoking at the same time.
ire blue of the smoke imposes unequal work
upon the two eyes
MANY Cooks consider it a great Improvement
upon ordinary apple-sauce which il n Be served.
with roast goose or with pork to rub it through
eoauder and then to beat it with spoon
until it is very light and almost Ike pulp.
OATMEAL PoRRIDGE. or Indian mush either
NAV be made much more attractive to children
Or grown folks by cooking few raisins in it. or
By siicing sweet apples and spreading them over
1t half an hour before it is done.
BEEF EsSENCE.-Cut into small square pieces
one pound of entirely lean beef. Place these
pieces in a brown jar with little salt on it and
teacuprul of water. Tie firmly over the jar a
piece OF stout brown paper and leave for five or
six hours in a well heated oven until all the
goodness is extracted.
OATMEAL CAKES may be successfully kept from
crumbling if you add little wheat flour to Oat-
meal mush; knead it, and then roll it quite thin
and bakefOr half an hour in a hot oven. These
must be kept where they will be dry they absorb
moisture surprisingly and are rendered unfit tor
use by it..
GINGERBREAD may be varied and wonderfully
improved by the addition ola cuuful of grated
cocOanut; this quantity is sufficient for loaf of
medium size. Almonds are also used in ginger
cake, but unless you add favoring OF bitter
almonds, there will not be a distinctive almond
favor.
Coon WAY to make use of old red table
Cloths which longer suitable for the
table, is to cut them in gOod-sized pieces and
keep them in drawer in the pantry and on
baking days bring them forth to lay the warm
bread, or cookies. or cakes upon. They may
take the place of towels in many other ways and
prove substantial economy.
a GREAT DEAL OF ARTISTIC THOUGHT is ex-
pended upon lamps. and a truly beautiful lamp
Is joy for a long time. Pretty shades to fall
over the plain porcelain. shade are made by
gathering a strip of red satin. and when full
enough to hang gracefully. sew ii together in a
fine seam" and trim the edge with lace.
VARIETY may be gained by cooking some lamb
chop or mutton chop until it is quite brown
Remove the meat to hot plate add little
water and lump of butter. with pepper and
salt: thicken with Drowned -four When almost
done add can of stewed peas. When these are
sufficiently heated pour with the gravy over the
meat. with mashed potatoes. squash and cur
rant jelly this makes a respectable dinner.
To SERVE OVER COLD MEAT OR GAME, cut it
into pieces and let them simmer in the gravy
Take part of head of red cabbage. cut it in the
tmnnest and smallest pieces you can without
chOppng it. wash it and drain it, and fry it in
idt iIHs Dt part UuItpE ana part GrlpplQ
or even lard: season with salt and pepper. When
II Is done. spread it out on a platter. mOisten
with vinegar and lay the pieces of brown meat
upon it.
OYSTER OMELET Is MADE OF SIX EGGS beaten
very light. half cup of cream. with pepper and
salt to taste; put tablespoonful of butter into
a hot saucepan. and when it is melted puur
the eggs. etc. into it, and before it hardens drOp
in dozen gOOd-siZed oysters cut into halves:
fry untila delicate brown and turn if Necessary
but it IS better not to do so. but cook on one
side only. This may be accomplished if the fire
Is not too hot.
PRETTY WAY To MAKE SHADE FOR THE
LAMP. or rather cover for the porcelain shade.
Is to take narrow strip of red silk. gather it
quite full ar each edge. drawing il close at the
top so it will fit the shade. then trim the bottom
with antique lace; this should not be gathered
but lie smoothly over the shade: then with
heayy embroidery silk draw in fringe all
around the lace: this should be thick and close
and should quite conceal the shade.
CONVENIENT ARTICLE FOR THE KITCHEN is
stout tin box in which may be kept the stove
polish and brushes and cloths used about the
stove. Ii should have handle and a cover Ii
VIII pay for itself over and over, in lessening the
cleaning of the shelf upon which brushes and
backing are usually kept and it Will be- found
also that more attention will be given to the
stoves where the necessary means are so easily
carried about from room to room.
hCiioNkIfEs-Iu Ut from leg OF mutton
slices about half an inch thick On each slice
lay spoonful of stUffing made with bread
CRUMBS. beaten egg. butter, salt. pepper mar
joram and summer sayOry. Roll up the slices
pinn1ng with little skeWerS or small wooden
spl1nts to keep the dressing in Put a little
outter and water In baking pan with the NUT
tOnelteS ana cook In hot oven three-Quarters of
an hour Basic often, and when done thicken
the gravy. pour over the meat garnish with
parsley, and serve on hot platter.
The IDEA OF BAKING Soup when the top of
the range is occupied with other cooking uten-
sils originated with an English woman. one
pound OF meat Is called for i'm her receipe two
onions two carrots. one ounce of rice one pint
peas, either dried or canned. pepper and salt
and any other haVOring to suit the taste four
quarts of water. Cut the meat and vegetables
into rather thin slices. put all the ingredients
into jar, and cover the jar closely put into a
moderate oven. and let it remain there for at
least four hours.
OYSTER SALAD.-DirectiOns for dressing one
gallon of oysters: Heat the oysters until they
curl or plump; mix together the wel!-beaten
yelks OF twelve raw eggs halt a cup OF made
mustard, one teaCup Of white sugar one taacnD
OF butter These ingredients must be made hot
and be ready 10 pour over the oysters as soon
a. these are iadied out of the kettle As
shortly before the time of serving supper As is
practicable chop up as much as will Till a quart
measure OF eieaehed celery: add il to the dressed
and spoon. and placing it in salad-bowl, ready
for serving.
LIGHT PUDDING is made OF one pint of
hour, two teaSpOOnluis OF baking powder. and
little salt, with milk enough to make a thin
batter Butter some cups and set them into
the steamer. and put a large spoonful OF the
batter into each cup. and then SpOOufu! OF lam.
cover the jam with another spoonful of batter
anu let the pudding steam for from twenty
minutes to half an hour. Make sauce of two
eggs. tablespoonful Of butter. and one cup of
sugar; beat them together and pour over them
one cup III boiling milk This pudding is
deAciouS with fresh fruit, berries or peaches.
Dust THE MATTRESS great deal of atten-
ton should be given TO the proper airing of the
mattress every morning, and at least once a
week stiff brush should remove the dust
which will accumulate. even in the best ordered
house around and under the tufts of cotton or
tue DTS OF leather. or whatever Is used to tack
tue mattress with. Attention should also be
directed 10 the edge OF the mattress. where the
braid Il seWed on, for dust Sits under that
hhefe TIE bedroom l. also the dreSsinr-roOm
aust cannot be avoided, but it NAV be at least
changed, and il need not be allowed to accumu-
late.
NICE DISH FOR SUPPER is made thus: Line a
vegetable dish with well-seasOned mashed pota-
toes, leave a large space in the center. wet it
over with the white OF an egr or with milk
sTeetenpd with a liffia int