Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-04-17
HOME MATTERS.


with tea leaves, with q square of coarse flannel
that has been dipped in hot water, and kept
constantly hot and wrung out 1t must not be
wet; only damp This will brighten an old car.
cleans off the dust that will not come out with
the broom.
BRoILED SwEETBREADs.-Take the heart
sweetbread, which has the finest flavor, boil it,
then split open, season with salt and pepper,
rub thickly with butter, and sprinkle with flour
Broil over q quick fire, turning it constantly.
COOK In this way about ten minutes, if you are
careful TO turn 1t constantly, and serve with
cream sauce.
A NOVEL WAY to make baking powder bis
cult Is to roll them thinner than usual, then
spread them with butter which you have
warmed so that it will spread smoothly; dust
some line, white sugar over them, and fold the
oough together or make 1t in a roll, and cut on
strips from the end the right size for biscuit,
making due allowance tor rising.
GRAHAM MUFFINS made in this way are
wholesome for breakfast: One quart of graham
flour, one tablespoonful of baking powder and
half teaspoontul of salt snted. To this add
two eggs we'll beaten, two ounces Of melted
butter and enough milk to form a thin batter,
pans halt filled with the batter in q brisk oven.
LIMA BEANs.-These can be had either
canned or dried, the latter being quite as good
and much cheaper. If dried are used, soak
them over night in soft water. Pour it off and
aaa BOILING water sailed to the proportion 81
they are soft, perhaps an hour or more; drain
them; add a cup OF milk, a little butter, pep
per and salt according to taste. A pint of dried
beans will be sufficient for a family OF six.
DUTCH CREAM ToAsT.-Take the remainder
OF some cooked ham-the bone with the frag-
ments that adhere to it, remove all fat and dry
in the oven until it will gratelike cheese. Make
grated ham. Make sauce with the yellow of
TWO eggs, gill and half OF cream. or If milk
with pit OF butter added, heat, stir and pour
n hn
PRETTY DITTLE CAKES, to be mixed with
others in the basket, are made ofthree-Quarters
OF pound Of sweet almonds, blanched and cut
fine, one pound Of pulverized sugar, and'the
whites of five eggs Beat the eggs to stiff froth,
stir in the sugar and then the almonds. Press
on white, buttered paper in small cakes heap
ing them up till they are cone-shaped. little
fully.
RICE CROoUETTEs.-One large cupful Of cold
rice, half cupful Of milk, one egg, one table,
spoonful of sugar, one of butter, half teaspoon
full of salt, and little crate of nutmeg. Boil the
milk and add the rice and seasoning, and as
soon as all is stirred Smoothly the beaten egg
Boil minute, then take off and COOL When
cold shape into balls or corks, dip in beaten
egg and then in cracker dust and fry in boiling
lard. Serve very hot on a napkin laid on a hot
dish. When preferred without sugar, tea
added.
Nut JUMBLEs-They may owe their name to
either are very nice. Cocoanut, too, is excel
lent Almond jumbles are as good as any. Beat
together halt a pound each of sugar and butter
ana three eggs; aid quarter pound Of chopped
lightly In, from half to three-quarters of a
pound. Rose water or orangefiower water is
and very superior kind are favored with q
teaspoonful OF vanilla essence.
APPLES WITH RICE-Peel and with a scoop
take out the cores OF as many apples as are re.
quired for your party. Put them in a baking
dish with a little lemon peel and strip of
plate and let the apples bake very slowly Until
done; but they must not be the least broken.
each with boiled rice, and if you wish the dish
to look pretty at small expense place dried
CHERRY eie 1nthe TOP or little preserve Of any
apples, and pour over 1t the sirup in which they
were cooked.
CREAM DATES are made in this way: Put
the white of an egg into bowl and add an
equal quantity Of cold water. Mix with this
enough to mold, Remove the seeds from the
dates with a sharp knife, and fill the opening
with the cream, which is formed in the shape
OF the seed, only larger, of course, SO that it fills
the cavity; then set away for the cream to
dry. The cream may be favored to taste. For
nut candy make the cream as directed for
cream dates, only before mixing all the sugar
add finely chopped almonds, walnuts and
hickory nuts; then mix in the rest of the sugar
until it is thick enough; then form into balls or
bars.
CORN-MEAL PUFFs.-One quart boiling milk,
two scant cups white "corn -four" one-half cup
wheat flour, one scant cup powdered sugar, a
little salt, four eggs, beaten light; one table
spoonful butter, one-haf tablespoonful of soda
dissolved in hot water, one teaspoOnful cream
tartar sifted into flour, one-half teaspoonful
mixed cinnamon and nutmeg. Boil the milk
fifteen minutes, stirring we'll up from the bot
tom. Put in the butter and beat hard in a
| bowl for three minutes. When cold put in the
eggs whipped light with the sugar, the season.
ing and soda; whip up very faithfully. Bake in
creased cups In a steady oven. Turn out of
cups and eat with pudding sauce or with butter
alone.
How TO CHOOSE AN ORANGE.-The very
sweetest orange and the richest is the black or
rusty-coated fruit. Pick out the dingiest
oranges in the box and you will get the best.
Another way to choose oranges is by weight.
the they
Thick-skin oranges are apt to be dry; they
either weigh less because of having SO much
these particular specimens. A slight freezing
on the tree causes this condition in otherwise
fine fruit. The '.kid-glove" oranges are the two
varieties Of small fruit grown in Florida from
stocks respectively brought from China and
from Tangiers. They are called Mandarin"
and "Tangerine." They may be eaten without
soling kid glove, because the skin is loose and
| the little "goresp or pockets Of juice come apart
| very clearly and without breaking. All the
and Havana oranges are much paier yellow,
and their juice is usually of more acid quality
than the homegrown oranges.
BoUILLABAIsSE is peculiar to Marseilles and
Frenchmen say it is never properly made in
any other place. Thackeray truly calls it "a
| sort of SOUP or broth or BREW" and ga goodly
dish" 1t is made with the fish we have at COM
mand. and is a change in the Lenten bill of
fare. Put gill OF pure olive Oil in tin sauce
| pan and set it on a sharp fire; when it is hot
| add two onions and two cloves Of garlic; stir
| until they are partly fried, and then remove
| the pan from the fire. Put in the saucepan
| three pounds of fish, paddock, halibut turbot
| and white fish If they can be had, but use at
least two sorts of fish, and one dozen muSsels
| removed from their shells and blanched. The
| length; add one gill of sauterne or catawba
| wine, one bay-leat, two cloves, two slices OF
| lemon, the juice OF one tomato, q pinch of
| saffron, salt and pepper; cover all with cold
water and set the pan on brisk fire. AT the
end of thirty minutes add a teaspoonful OF
minced parsley and boil for ten minutes more
Place the pieces Of fish on q warm dish and
| keep hot until ready to serve. Put slices of
| bread in a deep dish and pour over them
| the fish and the bread at the same time. Usually
one slice OF bread with sauce and one piece of
| fish are served to each person. The bread and
fish are served on separate dishes in order to
avoid breaking the fish.--NeU York CDn1,nerciuL
| SPECIAL
GRAND EASTER OFFERINGS
AT THE