Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-03-06
HOME MATTERS.
SOME EXCELLENT RECIPEs-How TO BRorL
sHAD-A DELICIOUS MUFfIN-NIcE SAND
WIcHEs-REEFsTEAK sTKwED WITH oYs
TKRS-BRoILED POTATOES

soAE EXCELLENT RECIPEs-How TO BRoIL
sHAD-A DELICIOUS MUFfIN-NIcE SAND
WIcHEs-REEFsTEAK sTKwED WITH oYs-
TERs-BRoILED POTATOES
A DROP OR Two OF LEMON JUICE and
dash OF cayenne on an oyster may be tolerated;
put IL ls best eaten directly from the shell, ia
vored with its own Juice.
bRoILED PoTAToEs.-Cut whatever number
may be needed. of cold, boiled potatoes into
snces iengfhwise, about a quarter OF an inch
tnlek; dip each slice in -four and lay them be-
tween foiding broiler. Have the fire clear,
ana when both sides are nicely Drowned, lay
the slices on hot dish, put piece of butter on
each, and season with pepper and salt.
oooD SANDwICHEs.-Stew slowly until ten.
ger round OF beef and when cold mince fine,
adoing pinch OF powdered mace allspice, cay
enne pepper, and salt to taste, and half tea
spoonful OF pulverized celery seed. one table
spoonful OF salad oil or two of thick sweet cream
Beat all TO sweet paste in a wooden bowl or
mortar Butter thin slices of bread or tea-rusk,
cut IN tWo sandwich with the minced meat,
anu serve. Nice Tor luncheon, picnicS. etc.
A DELICIOUS MISUNDERSTANDING muffin-l
pint Hour; pint milk; 2 eggs tablespoonful
sugar; 1 tablespoonful butter; teaspoonfuls
baking powder; 1 teaspoonful salt Mix and
SIT silt me hour, baking powder and salt. Rub the
outtel ana sugar to a cream. add the eggs and
beat till smooth; then mix it with the -four
pour In the milk and beat RAPIDLY till very
light. Pour into buttered gem pans or muffin
rings with bottoms about two-thirds full and
BAKE In quick oven.
BRoILED SHAD.-A double wire broiler is best
as the fish can then be turned without danger
OF breaking. Oil the wires thoroughly The
f1re should be clear and hot, unless the fish is
very large, in which case it must be more
moderate to prevent the outside burning
before the inside is done. The fish should be
split and wiped with clean cloth. Cook with
the SKIN side down at first, and broil to a
golden brown. This will require for a small
nsh ten minutes, for large ones from ten to
drawing out the juices. Turn ON to hot
platter.
A SoUFFLE OF CHICKEN.-Take the white
meat of a chicken, remove all the skin and
sinews, and mince 1t up as fine as possible
Then put the meat into a stew-pan, together
Tine, and pepper and salt. Set the pan on the
fire and stir it until it boils; then remove it to
three eggs beaten to a firm froth and stir these
into the mixture. Butter well q mould, strew
over the bottom and sides of 1t some fine bread
crumbs, and place piece of white paper around
the top to allow the souffie to rise. Then put it
In very quick oven to bake, and when done
serve with white sauce poured round 1.-THE
Caterer
VARIOUS POULrIcEs.-A bread poultice may
be made by soaking q muslin bag filled
with bread crumbs in boiling water
for few moments, and then squeez-
ing It gently between towels or, two
boards until 1t does not drip. This kind of a
poultice retains neither heat nor moisture so
well as one of fiaXseed. The charcoal poultice
is useful in foul and sloughing Sores and is pre-
pared by Incorporating some powered char
coal into a haXseed, Indian meal, or bread
poultice. and then sprinkling its surface with
convenient or impossible to make a poultice,
flannel cloth loosely wrung out of very hot
water may be substituted; but to be of any ma
terial benefit it will be necessary to reapply
them every few minutes.-Bd6yhOod
How TO USE PERFUMEs.-There are few
ladies who can resist the pleasure of using per-
fumes. and if they are not used in too great
quantities they are not Objectionable. 1t is a
such as violet, heliotrope, rose geranium, &c
Instead of saturating the Handkerchief use
them in the shape Of sachet powders. Put
them on cotton in small bags of muslin, silk or
satin, and strew them in every part of the
bureau and wardrobe, so that delicate, fresh,
almost nameless perfume pervades every
article of dress from the hat to the boots.
Sachets filed with powered orris root will give
sweet, wholesome Odor that never becomes SO
strong as to be diSagreeable. 1t is hardly need
ful to say that the OF strong extracts of per-
fumery is not considered in good taste.
SANDWICH DRESsING.-The yelks of six eggs
boiled hard, put into a mortar with two table.
spoonfuls of salad oil, or three of thick Aweet
cream, large teaspoonful of made mustard,
half a teaspoOnful of salt, little cayenne, one
large tablespoonful of lemon juice, strained
through fine sieve. Beat all to a smooth paste.
Have ready some split tea biscuit well buttered,
and dipping small pieces of cold boiled smoked
salmon or halibut, or boiled ham, in the dress
Ing, lay between the biscuit, and serve. This
makes also a nice dressing for sardines to be
used for ndwiches. Boiled mackerel, or other
smoked fish boiled, boned and picked to shreds
and mixed with dressing, is also nice; or instead
OF fish or meat, cheese grated into a dressing is
good, or thin slices of rich cheese may be dipped
in the dressing and laid between the biscuits.
BEEFsTEAK STEwED WITH OYsTERs-11a lbs
of tender beefsteak, OF. of butter, 11a doz good
sized fresh mot salt oysters, a gill of port wine,
pepper and salt. Put some of the butter into a
stew-pan and when melted put In the beef.
steak, which should be cut thick ian inch and a
half will be none too thickE when the steak is
lightly Drowned dredge little flour over it and
pour in half pint of boiling water in which
has been dissolved a teaspoonful of Johnston's
Fluid Beet Then strain the liquor from the
oysters and add that with q little pepper and
salt. Cover the pan closely, set it over q mod
crate fire and let the meat stew very gently
until tender, which will take from an hour and
quarter to an hour and a half. Then add the
port wine, small piece OF butter rolled in -four,
and the oysters. Let the whole remain over the
hre for few minutes longer, or until the oys-
tiers are cooked, and then serve, putting the
steak on a dish, with the oysters spread over it,
and the gravy poured around 1.-THE Caterer.