Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-12-12

WALL BASKETS, SLIPPER BAGS, ETC-wHAT TO
Do WHEN CHILDREN SWALLOW BUTTONS,
PINS, MARBLES AND THE LIKE-How TO
MAKE LINEN WORK sMoorH-A BATCH OF
GOOD RECIPES.
WALL BASKETS are made of twos straw Japan
csc fans caught together with ribbon
SLIPPER BAGS are made of satin sheeting
with some fancy design painted or embroidered
upon them.
NOVEL INKsTASDs are like open fireplaces
The ink bottles are in the form of andirons, and
The pen holders lie among the logs, while the
mantel has a receptacle for pens and stamps.
FRESH GOLDFISH is in its prime during the
winter months. When the flesh Is bronze color
where it is cut this shows a fresh fish. 1t should
be elastic 10 the touch, with stiff back and
RYE CAKES FOR BREAKFAST OR LUNCHEON
are made with one pint OF rich milk, three eggs
and half a teaspoonful of salt. Mix with enough
rye meal TO make a thin batter. Half NIL cups
or deep patty pans with the batter and bake for
twenty minutes.
GRAY GREEN flock paper makes a beautiful
wall with a bordering OF gold canvas as frieze.
An oak moulding may divide the paper from
the border, and on the canvas any figures or
flying birds are painted. The curtains for such
q room are sage-green, and the ornaments,
lamps, brackets. &c, are of copper.
CHOCOLATE CARAMELs--Three pounds of
brown sugar, half pound of chocolate, half a
pound of butter, two tablespoOnfuls OF molasses
the same of vinegar, one cup of cream or milk;
boil twenty five minutes; add vanilla when off
the fire: beat ten minutes to granufate, or III
preferred crisp do not beat at all.
How TO SUGAR PoP-CoRN.-Put into An iron
kettle one tablespoonful of butter, three of
water and one teacupful of white sugar Boil
until ready to candy, then throw in three quarts
OF corn, nicely popped; stir briskiy until the
sugar is evenly distributed over the corn, then
set the kettle from the fire and stir until it has
cooled a little and YOU have every grain ser,a-
rate and crystalliZed with the sugar.
KNrB CELERY, AC GRATIN.-wasf the roots
thoroughly, trim away the leaves and stalks,
and boil twenty minutes; drain, and when cool
enough to handle, peel and cut into pieces of
equal size; put these in small baking-tin and
add just enough warm milk 10 prevent drying
up while cooking. Season with salt and pepper
and walnut of butter; strew over the top a
layer of crumbs, on top of which put small
pat of butter, and bake to a delicate brown
The Cook.
How To MAKE LINEN WORK SMooTH-The
Art Amateur gives the following directions for
making linen work smooth and even when 1T
is finished: "Dampen IL all over at the back
with a sponge, and then stretch 1t tightly and
evenly, face downward, on board, or pin it
out on a nailed carpet With a clean cloth under
meath it, When the work, "a well as the linen,
is quite dry. it may be taken up, and if the
with the fingers. When linen work is washed
it must be treated the same way"
SWALLOWING FOREIGN BoDIEs.-This is q
common accident with children, who have a
propensity to put buttons, marbles, pins, and
similar treasures into their mouths and is al
As - general rule, they pass away quietly, and
do no harm. Some soft food should be given
mmediately-bOiied rice, hread and milk. Oat-
meal pOrridge, tapioca pudding, or anything OF
similar nature-as this distends the mites
tines, and the substance will not be caught In
its folds. If the article sticks in the throat the
child may be held downward, and quick blow
on the back will often send it rolling out of the
mouth.
SAITCODrIsu FRITTERs-Gaak in xrator nm
til fresh one-half pound of salt Goldfish; then
boil, and pound it in a mortar or chop is very
fine. Add black pepper. some chopped parsley
and a tablespoonful of butter Chop fine two
onions, fry them soft and brown them nicely in
butter. Then add to the onions two tomatoes
peeled and cut small, and let them stew down
together until intimately incorporated Mix
this with the fish. Then beat up well four or
five eggs, add them to the whole mixture and
fry Immediately, either in hot oil or butter, to
light brown color, dropping the mixture for fry
ing into the pan in small cakes.-The Cook.
ScALLoPED OSIoNs.-Remove the skin from
eight onions, pour plenty of hot water over
them, and boil two hours; tablespoonful of
salt with the onions, when tender, put them in
a baking diSh pour over them a cream sauce
and sprinkle with cupfui Of grated bread
crumbs then brown in the oven. Without the
crumbs and baking they May be served
creamed onions For the sauce. melt two table
spOonfuls OF butter and gradually rub in one
tablespoonful OF Hour, keeping it from brown
ing; now add gradually q pint OF milk; tea
spoonful OF salt, and pepper TO suit the taste;
Sur the sauce until boiling hot, and pour over
the onions.
A HoT DIsH.-Here is an Indian dish that
will be much appreciated by lovers of hot
things. 1t is called Kuwab fowl, and is pre-
pared as follows: Rub smooth in a mortar half
an ounce of coriander seed, three onions, one
drachm OF red pepper. the same of pounded
ginger, and three cloves. Put four ounces of.
one is best, inside and out with the pounded
ingredients, truss it, and put il in the butter,
lemon-juice squeezed over it; and, If liked, the
butter in which tine fowl has been cooked may
be converted into sauce, but 1t is excellent
served dry.
EVEN On A LIMITED INCOME beef should be the
principal meat. for it is the most wholesome
other kinds make an agreeable change. Use
pork sparingiy, though it is cheap; beef can be
made equally cheap by choosing suitable pieces
and cooking them well. Take thick slice of
meat from the round such as you can buy at the
market for 10 cents per pound, with 20 bone
open for you, so you have one large thin steak.
No matter how tough il will be tender as porter
house steak when ready for the table and quite
as toOthsoIne. Lay the meat out smoothly and
wipe il dry. but do not wet IL. Take a coffee
cup full OF fine bread crumbs, a little salt and
pepper. a little powdered thyme or other sweet
dressing Mix well and spread over the meat
Roll it up carefully and tie it up with twine
Now, in the bottom of your kettle fry some fat
salt pork till crisp and brown, one quarter
pound cut IN thin slices tcOSf thee cents. Into
the fat that has fried out from this pork put the
rolled meat, brown IL on ali sides. turning il
till IL Is rich C ,lor al over, then put In half
pint of water and sprinkle over q little salt.
Keep closely covered. adding a little water If il
cooks away too much. Ii one likes the flavor of
onion add the half of small one. chopped fine
w hen ready To- serve unwind the string care
FULLY TO preserve the shape. Lay it on a platter
with the gravy poured over it. Cut the meat in
slices through the roll Us jelly roll is cut by the
bakers. The toughest neat Is made tender and
nutritious cooked in this way, and is equally
nice warmed over the next day.-N Y WorId