Evening star., 1886-07-03

HOME MATTERS.
HOLD DECORATIONS HOW 10 CLEAN OIL
PAINTINGs-TKMPTING DISHES AND HOW 70
MAKE THEM - SALADS AND DAINTIKs ToR
DESSERT.
TOMATO SouP.-To one quart of boiling water
add one quart Of tomatoes; boil again and put
In one teaspOonful of soda; as soon as 1t has
ceased foaming, add one pint of milk. four
rolled crackers, butter, pepper and salt, and
serve very hot
A NUTRITIOUS BRoTH.-A quarter Of q tea
spoonful Of beef extract the yelk Of an egg
beaten up, q cup Of boiling water, q little salt
added and served with slice of hot toast
makes a palatable and nutritious luncheon,
and an excellent repast for invalids.
TOMATO AND LETTUCE SALAD.-Pick out the
crispest leaves of lettuce; lay raw tomato
peeled and cut In half horizontally on each:
arrange on q cold dish; scatter cracked ice
among the leaves and send to table. In serv.
Ing, pour mayonnaise dressing over the tomato.
AMBRosA.-Pare and cut Tor pulp ripe pine
apple into small pieces. Put layer in O dish;
sugar we'll; cover with grated cocoanut; lay in
more sugared pineapple and 90 on until the
with it.
COFFEE CREAM.-Beat one quart Of rich,
sweet cream to q stiff froth, like the white OF
CkSS AOT lCluSs C0e0 mix Win Oue.Qu8fter pOuuO
Of granulated sugar, and shortly before serving
beat into 1t one cup OF cold coffee extract,
which has been made by slowly altering two
background coffee. Serve in glass dish with
lady fingers or fresh sponge cake.
WHITE CAKE.-Three cups OF sugar, one cup
OF butter, one half cup Of milk, whites Of nine
eggs, one quart of prepared -four, essence OF
whites Of three eggs and three cups Of powdered
sugar, with juice and grated peel Of lemon. Rub
Dotter ana sugar TO cream, whip In the milk.
essence. the -four and stitfened whites by turns;
nake In jelly cake tins and when cool spread
tne icing between and on top.
FLY SPECKs ON OIL PAINTINos.-The Ques-
ton is frequently asked how TO remove fly
specks, dust, smoke, etc., from oil paintings
without injuring them. The following is recon.
mended, although it may not suit all cases, and
is at best not to be used by the amateur with.
out caution. Put into two quarts OF strong iye
let 1t simmer on the fire for hall an hour, then
strain 1t through cloth. Apply the prepare.
tion with brush 10 the picture, wipe it Of
will remove all dirt. Then with a little nut oil,
warmed, rub the picture and let it dry. In
general it will look as bright and fresh as when
1t came from the artists hands.
BEDSIDE MAT.-Small remnants of cloth and
Woolen materials may be used In making very
pretty and useful bedside mats. The remnants
are cut in pieces II inches wide and 3A inches
long and then sewn in a mosaic pattern OH q
OF thick pieces are DuttOnnoled without turning
In. The stripes Oh the ground, however, are
only sewn over at the sizes, those at the outer
edge also, above and below; the thinner pieces
OF cloth are lined with stiff stun. In the design
those pieces running across are buLtonholed
with coarse brown carpet thread, those in the
these colors alternately.
APPLE FLITTERs.-SIice as many apples as
Will be necessary (two are sufficient for dozen
frtters) in large, thin slices and let them stand
for an hour with a little sugar and cinnamon
sr, ssprinkied e.i, over them: Make plain tritteI
enough flour, in which baking powder has been
sifted, to make u batter. The rule is the same
drop in spoonfuls in boiling not fat. Make your
own syrup by boiling twocups OF sugar with one
OF water unill II thckens siig htiy take from the
fire and flavor With vanilla. Tnis is not expen.
slve, because only part OF the above quantity
will be needed. 1t is very nice Tor pancakes, Or
as sauce for any kind OF boiled dunpilngs.
VEAL SALAD.-Mix one half teaspooniul OF
mustard with half cuptul of vinegar. Beat
the yelks OF two or three eggs, with q little
salt, until they are qnite thick and light, then,
stirring briskly all the time, slowly add two
or three tabiespooniuls Of best salad oil, and
four tablespoonluls OF rich, thick, sweet cream.
Then add mustard, vinegar, salt and pepper TO
taste, and some very finely chopped parsley
and tarragon. Pour this sauce over y heaping
piateiui OF cold roasted veal, cut into pieces
about an inch long and a quarter inch thick,
cover tightly and let it stand in cOid place Tor
an hour or two. Serve on platter and garnish
with sprlgs Ot Grips parsley and slices OF u hard
boiled egg.
LOBSTER SALAD WITH CREAM MAYoNNAIsE.
Meat OF two Holsters picked out and cut, not
chopped up, one large cup of mayonnsise dress
Ing, one cup OF whipped cream: lettuce. Make
the mayonnaise dressing by whipping the yelks
best salad Oil dron hv dron nHii na va hay cup o,
smooth batter-iike mixture; beat in then two
tabiespoonluis OF vinegar, gradually, pinch of
cayenne anu nail saltSpoOnful Of salt; keep
the mixing bowl on ice while preparing the
dressing and have 1t there while you sprinkle
The lobster with salt, pepper and vinegar, then
heap 1t In bowl lined with crisplettuce leaves.
Do tnis just before serving it; beat the whipped
cream into the dressing, cover the lobster
thlckly with 1t and send TO table.
JAPANESE DEcoRATIoNs.-The gay hair re-
ceivers or catchals made of Japanese fans may
be rendered Tar more serviceable and enduring
than is their wont by the inserting OF q wire
noop In the upper edge OF the fan after it has
oeen TIED into the proper funnel shape. The
wire should he OF the same dimensions as the
circumference OF the opening and can be pro-
cured from any tin man. 1t may be held in
place by two or three stitches. pretty back.
ground to = mantel where mirrors or curtains
are unattainabie may be made Of one OF the
long Japanese picture books stretched across
just above the shelf A number OF these books
compose a bright frieze about the walls of q
cottage parlor or bedroom.
EGGS IN TOAST CUPS.-Slice stale bread three
quarters OF an inch thick and cut with q large
cake cutter or the top of royal baking powder
box into rounds. Press q smaller cutter on
these ABOUT half the way through and scrape
out the crumbs from the inner circles. leaving
sides and bottom uubroken. Set in the oven
TO dry for ten minutes; take them out and let
them cool. Have ready some salted lard or
dripping IN trying pan; put in the bread cups
Wnen IL Is Missing not and Try to light brown
lake out, drain OR the fat, arrange on a hot
dish and lay poached egg in the cavity OF
each. regret that do not now recall the
name OF the maker OF convenient utensil
called ian egg poacner." 1t is to be bought at
nouse1urnlshlng stores, and greatly smplifies
the business oi poaching eggs nicely in the
smooth edges.
SAVoRY RICE AND BRAINs.-One cup of rice.
one cup Of skinned gravy OR broth, well sea-
soned, one pint OF boiling water, two tablespoon
fuls OF grated cheese, salt and pepper, one egg,
brains VI II cali. Soak The rice three hours III
cold water. Cook until tender, shak ing up now
aud then, but do not put u spoon into II. When
done II should be quite dry. Ii it Is not, drain
In coiander lined with a cloth; mound on q
platter; SILT powdered cheese over 1t and let it
brown slightly on the upper grating OF the oven.
10 prepare The brains, boil them fifteen minutes
Ia salted not water, throw Luein into cold aud
leave them there AS long; dr., masn them 70 u
paste Win beaten egg; pepper and salt them;
STIR In teaspoonIul vi hOur and drop u SPOON.
Drowned, and lay around tie hiIlock Of rice.
ROLLED DSTEAK.-Procure two pounds OF round
steak, cut less than an inch thick, and spread