Evening star., 1886-07-17


CORN OYSTERS.-Six ears of boiled corn cut
from the cob and season with salt and pepper,
mix it with the yelks OF three eggs, we'll beaten,
and one-and-a-halt teaspoontuis of flour; whisk
the whites to a stiff troth and add last; try in
not butter, one spoonful at time.
DREADED POTATOES are prepared in this way:
Boil potatoes in their skins until done, but not
too soft. Peel them cut them in thick slices,
dip them in beaten egg and roll them in fine
bread or Zwieback crumbs. Fry the slices in
bot butter or drippings until they are a golden
brown and serve.
Picked CHICKEN.-Boil four chickens until
tender enough for meat to fall from bones, put
meat in stone jar and pour over it three pints
OF cold, good cider vinegar and a pint and
half of the water in which the chickens were
boiled; add spices, if preferred and it Will be
ready for use in two days. This is popular
sunday evening dish; it is good for luncheon
at any time.
To REMOVE GREASE SPoTs.-If benZne will
not completely remove aXle-grease or varnish
from clothes, place the soied garment upon a
fiat cake of plaster of paris upon some folds
of botting paper; moisten it with some sui
phuric ether and rub it gently with a soft
brush or clean cotton rag. BE careful only to
do this by day, as the inf1ammabiity of the
Is a light or hot stove.
LEMON PIE.-One teacup of granulated sugar,
juice of one lemon, three eggs, the yelks of
three and the white of one, and three table
spoonfus of sweet milk. Put all in pan to-
gether, stir until well mixed and bake with
lower crust. When almost done, whip the
manning two whites of eggs to a lig ht snow pre-
viously adding three tablespOonfuls of white
sugar. When the pie is thoroughly done spread
the icing over the top and return to the oven to
brown.
A CUSHION FOR THE VERANDA.-A useful
cushion for the veranda or summer house ssttee
is made of Turkey red cotton. The cover is o.
gray linen canvass, and is worked with con-
VentiOnal q | = dpad w
broad torchon lace. In making cushins for out
door use it is we'll to have two sorts those that
are stuffed very firmly, and those that
stuffed FULL but are yielding, and may be
crushed into any shape at the pleasure of the
persons using them.
ASoUP OF CUOUMBERs.-Apa palatable soup may
be made in this way: Peel and quarter one large
cucumber and remove the seeds. Cut it in
thin slices and sprinkle little salt ON them,
letting them stand a few minutes. Drain the
water from them. and put them in a saucepan
with half an ounce OF butter. AS soon they
are warm, add q little sorrel, cut in pieces, one
quart of stock, and salt and pepper to taste.
Simmer for three quarters OF an hour. Mix one
gill of cream with the yelks of two eggs, and
add to the soup just before it is served.
SCARFs FOR BUFFET OR TABLE.-Efective
scarfs for buffet, table and toilet table are made
of huckaback. Some large conventional design
without too many curves is drawn as a border
on the material The ground about the design
is run with colored cotton in the manner of
Morris work, care being taken that the little
the needle. The design is then outlined with
white knitting cotton coUched down with
coarse white thread, the spaces inclOsed by the
lines being left plain. The effect is that of
applique upon colored network. 1t is better
to select hucaback that is not too fine.
COOKING BEEFSTEAKs.-Have the steak cut
very thick with two ounces of fat to each
pound OF lean, and set it on dish that may be
sent to table. If liked we'll done set it before a
clear hot fire tor an hour and quarter before
dinner Turn the steak once and turn the dish
once, so that each side Of the steak may be
turned to the fire. Before sending it to table
put a piece OF butter the size OF a hickory nut
in the middle of it; sprinkle 1t with little pep
per and a few drops OF any desired sauce. Pour
over 1t a pint OF button mushrooms that have
been cooked In their own sauce and serve hot.
RASPBERRY VINEGAR.-The following recipe
for llaking raspberry vinegar is recommended:
TO each quart of raspberries allow one pint of
three days i'll a cool place, stirring twice each
day. AT the end of this time press the mix
ture through cloth, and to each pint of the
juice add halt pound of sugar. Cook the
skim of all the froth after it has been boiled
Let it cool, and when cold bottle it for use
PLANTING ROsES.-The best time to plant
roses is in the six weeks included between the
middle of October and the end of November
Within that period of gray mistS and yellow
fogs the roots OF plants seem unseasOnably
active and ready to start into new ground with
headlOng alacrity and dispatch. Freshly dis
turbed roots are more apt to be injured by frost
than such as have not been moved. Once fairly
started, the rose or other plant may be said to
te safe, provided the new growths can be pro-
structive agents being cold and motion, the
plants must be rendered immOvable and the
roots covered thickly enough either with soil
or litter, or both to prevent their being frozen.