Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-12-24


TIERS Ia NEUTRALITY-SUSPICIOUS. RussE-BAKED
SUCKING PIG-RABBT sTEw-PUILED BREAD
CANDIED CUCUABER-CURB FOR BONE FBLoN-AR
| FOR sLEEPEEs.
PULLED BREAD Is simply the crumD of newly
baked loaf torn into convenient pieces with
| couple OF forks and baked till crisp.
! CHARLOTTE RUssR-Idne dish, bottom and
| sides, with sponge cake; cover the bottom with
layer of currant jelly: fill up the dish with whip
ped cream and set On the ice until ready TO serve
| IT Is BEST to soak all onions for an hour or two
| in cold water. This removes their greenness and
| II baked afterwards sthey are far more delicate.
| Boiling seems TO concentrate the odor OF the
| onion.
/ CURE FOR BONE FELoy.-A subscriber to THE
STAR sends the following as an unfailing receipt
for the cure OF that painful af1lction: Put ny
blister on the point attacked until It turns white;
| open. and dress with a pOultice.
| CANDIED CUcUNBER.-Mrs. Rorer has found
| good winter use for the cucumber. She crystal
ICES IL in slices and adds it to fruit cakes and pud
dngs. when its flavor is quite racy and novel;
| something like angelica, but better.
| DEvII.ED ALM0NDs.-Blanch half q pound OF
| sweet almonds and wipe them dry; then put into
| a frying pan two ounces of butter, make it hot,
! brown color, drain them on q hair sieve, strew
cayenne pepper and salt over them, and serve hot.
! OYSTERS LA ROULETTE are simply brought to
| the scalding point in their own liquor. Take them
out at the appearance Of the first bubble OF boil
| ing. Make drawn butter, add to it while warm
OF CAYENNE pepper and mace; Pour over the oys-
ters and serve with garnsh OF celery leaves. Salt
TO taste II they are not salt oysters.
/ BEAUTIFUL FANS, that are almost imperishable,
are made OF boting cloth, also most exquisite
doylies to stand under the cut-glass finger bowls.
Boiling cloth is good background for water-color
| drawing, ana both these pretty doylieS and the
| curtains for bay window are frequently made of
I L. [ "A wei
| and is in itself a clean fabric, somewhat resem-
! bling spun-glasS gauze.
How TO Cook CRANBERRIBS.-WaSh one quart
of cranberries and put them in a covered saucepan
| with one pint of water Let them simmer until
| each cranberry bursts open; remove the cover and
add one pound OF sugar, and let them all boil for
| twenty minutes without the cover. The cranber-
r1tS must never be stirred from the time they are
placed on the fire. Follow this recipe exactly, and
you viii have most delicious preparation OF cram
| berries.
ROAST GoosE.-A young goose, not more than
four months old, Is nice cooked in this way: After
dressing and smuggling it carefully sprinkle pepper
and salt and little sage In the inside; put lump
OF butter In also to moiSten it, then put IL into
pan ana then into the oven; haste 1t frequently
and pepper and salt and little bacon fat. Serve
| with nice brown gravy and with gOOseberry jam
or appie-butter Cover the platter with thin slices
/ of buttered toast mostened with the drippings In
| the pan; then lay the goose upon 1t.
PUMPKIN PIE.-Putone quart OF strained pump
kin in bowl add two large tablespoonful OF flour
| two tableSpOonfuls of molasses, small teaspoon
| full of salt, two teaSpOonfulS OF powdered cinna-
mon, two OF ginger and one grated nutmeg and
beat thoroughly. Then add five well-beaten eggs.
one quart OF milk and one teacup OF cream, sugar
seems TOO thfn add more pumpkin; IL too thick,
add some milk. Bake in pie-tins lined with paste
that is not very rich, and do not remove from the
oven until the center is solid.
! FRENCH NOUGAT FOR CHRISTMAS BoN-BoNs.-The
| nougat for covering cream nuts, almonds and cit
ron has certain amount OF honey in it; as it is
creamy and not clear like other nougat it must be
stirred constantly while boiling Take half as much
coid water as you nave OF sugar, the measurement
being by cups and add after the sugar is dissolved
two tablespoons OF honey for each cup OF sugar.
Put the fruit and nuts lightly in well oiled pan,
| not pressing them down, and when the boiling
sugar reaches the threading process pour it into
| the pan. Add whatever flavor you prefer Just be-
fore it is taken from the fire; orange is delicious
THE SUCKING Pig, BAKED-After the pig is
cleaned wipe it thoroughly inside and out and
| then make fOrcemeate thus: Chop up finely
half pound OF beef Suet and mix it with the same
quantity Of grated bread crumbs, adding half
/ dozen OF chopped sage leaves tablespoonful of
/ chopped parsley and a little salt and pepper Now
| bind the forcemeat with the beaten yelks of two
eggs and MI the pig with It, sewing up the open
and brush it over the pig until every part is COW
cred; then put 1t In the oven and bake from one
| and half to two hours. 1t will need no basting
10 render the cracking crisp, as the white Of an
egg answers the same purpose.-The Cmerer.
RABBIT STEw.-Cut two young rabbits into joints,
cut also half pound OF streaked bacon into dice
Try the bacon in stew pan, then put in the pieces
OF rabbits; when just Drowned add good SPOON
ful of Hour mix it up well. and mOiSten with little
over pint OF water; season with salt and pepper:
when beginning TO boil skim it all the time put In
| some button onions and bay leaf, let it simmer
quarter OF an hour, take out the pieces OF rabbit
| pile them up In pyramid upon dish; let the
tender and the sauce thick enough to adhere to the
spoon back. then pour II over the rabbit and serve
New Jersey caret may be added to this dish, or the
! juice OF one orange.
CANDIED FRUIT AT HONE-Take a dozen fine
large apples Quarter and core but do not peel them.
/ Put them over slow fire with cupful of cider
| and pound OF sugar. When they have stewed
tender, stone nve pounds OF fine, PUPPY raisins,
leave them to cook very slowly until they annaar
( dissolved and the whole Is sttf Beat the Whole
through eolander ana then through sieve, I'M
less you have one OF the squeezing machines
which work on the principle OF lemOn-SuueeZer
and save much labor in making marmalade, 1el-
lies, etc. Pack away in small lars and when
about 10 use cut 10 In thin slices and dust each with
confectionery sugar. These are delicious eaten
] with cream.
/ For ROAST TURKEY, OYSTER DREsslNG.-Take
loaf of stale bread, cut of crust, crumbe ne add
butter, pepper and salt. Strain the liquor from
quart OF oysters bring TO boil and pour over the
crumbs, adding the crlsts previously soaked Fiji
well-iressed turkey, with a spoonful OF dressing
then three four oysters and so until ali are in
Draw together, rub butter, pepper and salt over
the turkey; place In drippln2-pan, pour in half
a pint or hot water, and roast In q well-heated
oven from two and half to three hours Basic
frequently with little water butter, pepper and
salt Kept In cup In warm place. Half an hour
before ii Is done basic and dre1ge with flour
When making the gravy, ii there is much fat in
the pam pour of most OF ii, add the chopped 9Th
lets with the water in which they were boiled
Thicker with Drowned flour made smooth i'm a
little milk. and season.
AIR FOR SLEEPERS.-ft Is said that the nose is the
best test concerning the ventilation OF the sleeping
ROOM III, after leaving IL in the morning SUFFICIENT
length of time TO get the smell of the fresh air
into the breathing passages one returns TO the
sleeping room and notices anything different from
the outdoor air, then be that the room ia NOT
properly ventilated. Undoubtedly the air is he.
f0uled with emanatiOns from the body of the
sleeper during the night, and IL the currents of
moving air IN the room are not strong enough to
carry on these carnations so that they will NOT
De perceived the ventilation Is at fault and should
DE at once attended 10. as the emanatiOns once
thrown on from the body can only be poisonous to
breathe again. window open slight distance
at both top and bottom, and a chimney draught
also open, are the only sure ways of keeping pure
air In sleeping room whose doors are closed
HGfpefs Bdzar.
Mock TURTLE SOUP-NEw RECEIPE.-Wash Calls
head thoroughly and let it soak In cold water half
an hour. Put in a soup kettle with three quarts
OF beef stock and let IL cook slowly two hours re-
moving the scum carefully as IL riseS take uD the
head let 1t get cold, and then cut the meat from
the bones into pieces one inch square and set
them in q cool place. Melt one tablespoonful OF
hlfff In FRY Hnfp