Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-08-15

snoh III ouy OtucE fOOuu IN the mouse. because of
the moister atmosphere that prevails there, as a
result of the steam escaping from the stove or
range utensils. In greenhouses, similar bu:
improved conditions exist also, which accounts
plants in these structures. These facts polnt 10
the importance OF supplying some moisture to
the atmosphere wherever there are plants, if
We would have hne specimens. Watering as
freely as Is admissible for their health spong-
Ing the leaves all over occasionally and setting
s3lne vessels of water among them, are some OF
the easy ways of accomplishing this. \ suf.
hclehcy OF moisture to suit the plants will be
sons.
RUSSIAN SWEETS MADE WITH SOUR
CREAN-Take one breakfast cupful of rich
cream or slightly sour it would be just as good
or better, one breakfast cupful of pounded
white sugar: pour the above into a very clean
timed or copper saucepan and boil slowly over
clear but not too hot fire. The mixture will
nrst become quite liquid, and will afterward
gradually thickcn- When almost done pour in
one OF whisky. When the mixture becomes
very frothy, and leaves the sides Of the nan
S cs, pour ~ out As quickly as possible on a
IL into squares. Before ii Is cold Ii should be
quite smooth, and of a white cream; IL should
De short without being AN crisp or
crumbiy- The only difficulty Is To know the
exact moment 10 take ii OF the fire. This can
only be learned by practice.
LIGHT DRINKS FoR Hor WEATHER.
Any kind OF fruit syrup mixed with iced
water makes a delicious summer drink. and IL
few drops Of vinegar OF lemon Juice be
added it will be all the more refreshing. The
French syrup, called Orgeat. which is an emul.
sion made with barley, is also good The fol.
lowing Is always liked: \ pint OF milk mi xed
with bottle OF Apolliaaris water a little ice
and sugar To taste; shake well together and
serve IN tumblers, with nutmeg grated on the
top. For lemonade: Pare two lemons very
thin, remove the white part, cut up the lemons
Into thin slices and take out ali The pips: mt
the thin rind aud the pulp into "a pitcher with
powdered sugar to taste (about l. pound pour
one quart OF boiling water over and leave N
until cold: strain into a jug Gecanter. Oh
this way: Put two pounds of white sugar into
two quarts OF water that has been Boiled ado
sugar is melted strain through q napkin anu
serve.
How TO EAT WArERxELoN.-Tob be prop
eriy enjoyed, the perfect watermelon should be
bounced ON in the patch just after sun up. II
should be carefully selected. In response to an
eager thump there should follow q dead and
less than twenty-iv pounds. After il is pulled
II should be split from end to end with a short
bladed pocket knife, so that in tearing IL open
the glowing and juicy heart, bursting loose from
Its confinement, shall ind q lodgment on one
side only. AT this point the knife Is. to be flung
away. For moment the eye should be allowed
to feast itself on the vision thus suddenly
scooped out with the hand, and its nectarious
meat thrust upon the hot and thirsty palate
There ought to be something savage in the en-
Joyment of o watermelon: Ii ought TO be crushed
and swallowed with avfdity. The man who
1nows how TO enjoy one will come away from the
nay with the sweets In his beard, In his hair,
ma on his ciothes.-Aaanto c6nsfatutioM