Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-05-09

EGGS-BcSTON BROWN BREAD-HOUSE DECO
RATIoSS-FLoRAL PRESENT. FOR TIN WE'D
DINGS,
LOVERS OF BROWN BREAD should hA We {:
.in made on purpose for It, round and tail. with
closely fitting cover: In this genuine brown
bead should be baked slowly for four hour
AN OLD-FAsHIoS PUDDING SAUCE that car
be made in an instant is simply milk sweet
ened and favored with grated nutmeg This
Is really Palat;sble with corn-starch blanc
mango.
SOUR CREAM COOKIES are made of one cup
OF sour cream, one cup of sugar, two eggs, one
teaspoonful mot heaping) of soda a little salt
and flour enough TO make a soft dough; flavor
with cinnamon.
TENDERLoIN ON TOAsT.-Cut pork tender
loins in very thin slices; stew Thorn in
little water till they are nearly done; then put
little butter in a saucepan, aud fry them till
light brown. Serve on buttered toast and raw
tomatoes sliced thin.
IF THE BREAD. of which you are to make
stufiing is squeezed dry after it has soaked in
hot water. II will be much nicer. 1t will not be
veal or for lamb the stufling should be seasoned
highly; a little onion and parsely with the pep
per and salt are-decidely appetizing.
LACE BED FCRSITURE.-Lace coverlets and
pillow covers should not be rinsed in 'blue
water" when washed. but dipped In very weak
cold coffee. They should be made very wet.
wrung very dry In a pattern wringer and dried
WITH the greatest quiclness, as otherwise the
phOny in yelows.
FRIcAssEED EGGs.-Boil hard ten or a dozen
eggs, cool, shell, and cut in slices, mix
with pint and half of sauce made by
putting In a saucepan two ounces OF butter we'll
kneaded into an ounce of flour; add salt. white
pepper and pint o. cream milk; stir con-
tinually while heating; boil, remove from the
fire, and adda few drops of vinegar; mingle
well and serve IN covered dish With chopped
parsley.
HARD WooD PoLIsH.-An excellent polish
for hard wood furniture and floors. and one
which requires very little rubbing, Is said to be
found in simple mixture of sweet oil and
vinegar, using tutee as much ffneGGr as oil. II
be well to rub once with Iinssed Oil and bees
wax boiled together, but the sweet oil and
vinegar for constant use is proved good by ex-
perience.
AT TIN WEDDINGS, unless the card says no
presents will be received, happy idea makes
the tin articles sent mere holders of beautiful
flowers. At a recent party OF this kind bunch
OF superb roses was sent tied on to a duSt-pan,
ana a colander WAS also filed to the brin with
rare huwers CRATER made q wall-pocket. out OF
which some splendid tulips blOomed, ..Rlack
roses" are used for the centres of gorgeous
masses of color in other roses.
DELICIOUS FRITTERS may have stale bread
Tor the foundation; If care is taken In removing
any or all of the crust that Is dark brown, the
fritters will be light colored and very inviting
the proportion of four eggs to one quart OF
sweet milk; saltspoonfui of salt, and four or
q
bread should lie soaking in the milk for two
hours. 1t can be broken into small bits and
then 1T will not be lumpy.
RHUBARB cut up and boiled In milk is said
to be very good. The trouble with this plant is
that 1T is usually cooked with sugar. in too
much water and boiled too long. This is sure TO
make the pieces stringy. The best varieties OF
rhubarb are those with reddish tint to skin
ana stalk. Wash ii carefully, but do not peel
Cut in inch and a half pieces, and add a teacup
OF water; cover the stew-pan tightly, and lei
steam until tender; do not stir; turn into a
glass bowl and serve with powdered sugar
when cool. This sauce Is excellent for break
fast this time OF year.
To MAKE a RHUBARB TART-First stew the
rhubarb In the way described above and thicken
the juice with a little cornstarch. Lay the under
crust in the pie-plate with a double bordsring
but no upper crust. Brush the bottom OF the
crust with white of egg; this prevents the juice
rom soaking In and making the crust heavy.
sprinkle thIckly with sugar and bake in
quick oven
How To PLANK A SHAD.-Take well-charred
oak plank, two inches thick and from eighteen
inches to two feet square. Heat the plank
thoroughly before the fire. Take female shad,
scaled and cleaned. and split it up the front
and not along the backbone, as Is usual and
nail 1t, back downward, to the hot plank with
galvanized iron nails. Place il before the fire
at a slight angle say 80 degrees. and haste with
the very best butter. Cook until well done. and
serve it on the plank, having a couple of blocks
on the table To rest the hot plank on. 1t needs
no other sauce than mint julep. The roe
should be fried and served with the shad or as
q side dish, with thick sauce of cream butter
and horSeradiSh.
SAND CAKE.-A German cake which Is very
good and has the merit of a novel name is called
sand cake. To make 1t. take six ounces of
blanched and pounded almonds three-orarters
OF pound OF butter, nine ounces of -four, three
tablespoonfuls OF pulverized sugar, six egs and
the grated rind OF a small lemon. Stir the but
Ter TO q cream, mix with it the yslks of the eggs
and grated lemon peel then gradually add the
hour and sugar, and mix thoroughly; after this
add the whites OF the eggs. whipped until quite
white and stiff. Work all these well together
INTO a paste, then roll ii out and make it up into
three round cakes standing them one on the
top OF the other, with = layer of marmalade be-
tween each. They must bake in a slow oven.
When about half baked pour an icing over the
top and put IL at once back In the oven to finish
eaking The white of one OF the eggs used In
the cake may be reserved for the icing; it must
not be beaten, but il must be vigorously mixed
with as much icing-sugar AZ will make 1t into a
paste about the consistency of thick cream
when Ii will easily pour over the surface of the
CAKE ana Will form thin coat of icing over 1t.
BOSTON BROWN BREAD.-Make this by sub
shutting two parts Indian meal and one part
nice flour for wheaton -four, adding as we'll as
yeast. a small quantity OF soda saleratus. 1t
requires well kneading, and must rise for five
hours at least, and after ii is made into loaves
they should rise an hour longer. Bake a four
pound loaf quite three hours: the oven must be
slow. Ordinary family bread from white flour
is generally mixed with sponge made over
night. A very good recipe Is as under: Half a
oCZen potatoes boiled and mashed while hot a
Quarter-pint OF brewers yeast, two ounces W bite
sugar, two ounces of lard. one teaspOonful of
Soda three cupfuls OF flour (say "a pint) one
quart OF warm water-that in which the pota-
toes were boiled. In mixing, add the soda last
OF all. Cover lightly in warm weather and
tightly In winter This quantity will make up
from two TO three quarts OF four-sufficient 10
hake at time for a small family. The inexpe-
rienced in bread-making from sponge in niace
OF yeast must remember that 1t requires to be
twice kneaded; first when the sponge and fiour
are well aInalgamated, then the most thorough
kncadlng Is necessary, and again after the
dough has risen, when ten minutes or so will
suffice Then, after putting into creased tins
or making into rolls and laying them in one
large tin, again leave the dough near the IRE
for an hour previous to baking.-CusseiPs FamUU