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

ne THE LUSCIOUS BIvALyE-JELLIFs AMI
PRESERVES USEFUL HINTS AND sUGGEs
TIoNS OF ALL SORTS.
A GOOD SAUCE FOR ROAST MUTTON is made
BY stirring into q tumbler of currant Jelly two
even tablespoonfuls of dry mustard.
SKIM MILK ToAsT.-Thicken the milk fol
milk toast with little corn starch as Ii boils
ami YOU will have a dish almost as rich as toast
made with cream.
MILK observation-disclosures In one quart OF
toilins water one and one-hah cups of LOAF
sugar. and one-half pint of lemon juice; and
lastly. one and one-half pints of boiling milk
To SwEErES RANCID LARD.-Put your lard
in the stove and let IT melt. Peel five or six
potatoes, cut them up with the lard and boil
and think you will find il improved.
LEMON DROPs-CANDY.-Pourfo four ounces or
~. sroOnfuls of lemon juice over one pound of
loaf ug.tr, add four spoonfuls of rosewater; boil
tOasy4up and then add the grated peel of the
lemons. Drop on plates and put In warm
pla,e 10 dry.
FREsCH HoSEY.-Into one pound of granu-
ated sugar put the well-beaten yelks of six eggs
md the whites of four. the juice of four lem
ons and the grated rind OF two, and one-quarter
,f pound OF butter. Put ali into a saucepan,
mix well, and stir over a slow fire till Ii Is as
thick as honey. 1t will keep indefinitely If
corked tightly. 1t is delicious for "buck wheats''
and similar hot cakes.
A NOTABLE HoUsEKEEPER says that dark
IN strong salt and water and then dried. After
they are dry they are TO be washed again in a
second solution of salt and water and then
washed in clear water and dried. In this way
the dye will not rub off on the feet and under
garments.
SALT For THE GUMs.-About ten years ago
fund that my gums commenced to recede,
which arrested by the use of common table
salt, applied To the Gums by the ball of the fin
ger. since commencing to use salt have heard
from many, including dentists and physicians,
that IL OF the best things for that purpose.
OR. Boston Transcript.
"DRAwS' COFFEE-SOYER's RULES. - The
French professor put the ground coffee dry in
the pot and heated 1T on the range-an ounce
OF coffee. When 1t had been fully stirred and
quite hot he added quart OF boiling
draw, a. tea does, /. e., keep hot without
boiling After standing in this way for ten
minutes, add half the white of an egg and
serve.
DELICIOUS BLANC-MANGE is made thus: One
quart OF new milk. four tablespoonfuls of corn
starch dissolved in one pint of milk set the
milk over the fire. add three tablespoonfuls of
sugar: when il boils stir ia the milk in which
the coTnstarch has been mixed; soon as it
begins To thicken add two cupfus of grated
cOcoanut. stir lightly, then pour quickly into a
mould, and set away To- get ice-cold. Serve with
cream The cccoanut must be freshly grated,
and not packed i'll the cups when measured.
STEAMED PEACH PUDDING.-Sift together one
pint of -four, two heaping teaspoonsful of bak-
ing powder and two saltspoOnsful of salt. Beat
together the yelks of two eggs, with three
ounces of sugar and half pint OF milk add
this to the flour: beat the whites of the eggs q
frOth and add it also. Cut six nice peaches,
GSedse them with flour and add to the mixture;
pour into a buttered pudding mould and steam
Two and "a hall hours. send to table with q
creamy sauce, Favored with anything you
like.
HOMEMADE CREAM CHEEsE.-Bore some
holes with a gimlet in the bottom of a small
hoy flo hoe t.. fahI nil ar~faa lIol
muslin-the thin unbleached "cheese cloth is
best-in the box. fill it with thick cream, fold
the cloth over, put on the lid and leave it in an
equal temperature for AZ hours To bury the
box two feet deep for two days is an old recipe.
Al the end of the forty-eight hours, above or
underground, there is in the box cheese
which ~AOuld be taken output in an airy place,
and tUr.Ied every day until il is ripe.
PEACH JELLY.-Make a thin strip with ten
ounces OF sugar and half a pint of water. Then
take tep or twelve ripe peaches. pare them, cut
them in hal YES and take out the stones bruis-
ing the kernels of half "f them. Now put the
haIved peaches, together with the bruised ker-
nels, into the siTup and allow them to simmer
for fifteen minutes, adding. for flavor. the zest
of two lemons and the juice of three. Then
strain the jelly through "a jely-bag, add ten
ounces of dissolved gelatine, and pour IL into
mould which should be placed on the ice until
the Jelly becomes stiff enough to turn out. The
peaches themselves may be utilized as a COM
Pote.-The CuteTer.
FABRICATED GLADSTONE cup powdered
sugar; one-half cup of butter creamed with the
sugar; one-half cup of milk; four eggs, the
whites only. whipped light: two and one-half
cups of prepared flour. Bitter-almOnd flavor
ing, spinach juice and cOchIneal. Cream butter
and sugar; add the milk. fiiNoring the whites
and flour. Divide the batter into three parts.
BruiSe and pound a few leaves of spinach in
thin muslin bag until you can express the juice.
Put few drops of this into one portion of the
batter, color another with coehineal, leaving
the third white. Put little of each into small
round pans or cups, giving light stir to each
cakes prettily. Put the white between the pink
and green. that the tints may show better. If
you can get Pistachionuts TO pound up for the
green the cakes will be much nicer. Ice on
sides and top.
A DISH OF RICE.-Those who have only
eaten rice cooked and prepared in the ordinary
way have no idea what a desirable dish may be
made out of it 1t should be carefully washed
after which it is boiled slowly in rich milk for
half an hour. 1t IL then dipped into small
cups, or a mould, and set on ice: when turned
out 1t viii be firm and solid. Ii may be served
with cream and sugar, whipped cream, or wit n
a clear sauce made by boiling together one pint
of water, the juice of two lemons, four table
spOonfuls of sugar, and two tables poonfuls of
cornstarch. Mix the sugar and starch together
dry. and stir into the water before it bOils; stir
until IL begins to thicken. then add the lemon
juice, and remove from the fire. Beat two or
three minutes, then set away To cool. To make
variety, the rice may be sweetened while cook
ing, or a handful Of large sweet raisins may be
added.
SKAsoNABLE DRINKs.-One good result OF
proper food is that IL does not cause excessive
thirst Ice water should never be INDUCED in
freely. A simple drink of rice, barley or oat-
meal water is much more ehectual in Quench-
ing thirst than ice water. Light claret slightly
iced, diluted with little water. and favored
with slices OF lemon and pineapple, makes q
very cooling drink and a refreshing one. Butter.
milk, when ii can be had pure and fresh, Is a
delicious drink. 1t is very cooling, very nutri-
tiOUs. and just sour enough to satisfy the
craving for something acid. Pure sweet milk is
also q healthful drink. 1t can be made per-
fectly digestible by adding three tour table
sPoonfuls OF lime water TO each glassfui OF milk
The lime water is made by placing a little I'M
Stacked lime in a wide-mouthed jar pouring
over il enough water To slack the lime, md
make IL as thick as cream. The lime settles
leaving the pure lime water on top
pRICAssEED OYsTERs.-5O oysters, 6 ounces
butter, tablespoons flour, 3 saitspoomuls salt.
2 saltspoonfulS white pepper, 2 saltspoonfuls
mace, q bay leaves, 1 quart cream, yelks OF
eggs, teacupiul bread crumbs. Put the oys
sters with their juice, into stew pan on a quick
fire; give one boil, drain them. put them into a
hot tureen and set in warm place. Rub the
butter. fiour and three tablespoonfuls Of scald
ing cream to fine smooth paste; stir il auicki IN
INTO the quart of cream in bright stew-par
quick fire. add the salt and spices and Still
till 10 no longer thickens- Now put in the yelks
Of egg we'll beaten; stir till smooth, strain the
whole through a nne sieve upon the oysters
cover evenly with the crumbs, and lightly
brown in quick oveu.-Ihe CotereT.
DEvILED OYsTERs.-Fifty oysters; ounces
butter. tablespoonful lemon juice; 1 table
spoonful pepper sauce; eggs, well whipped;