Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-08-26
Written cor The Evening Star.


" Hest features Of old
III !, southern homes is
II ~ the quaint scent OF
- potpourri, that sweet
perfume Of past days
EISSNM that hovers about the
49, xDeS4AM rooms in the country
MaS.Hxr.X seats of the south
ENSE& S~ land-the plan ton
A NSSS SSNM houses, now crumb-
Te6N MxSI2SE ling into decay, bu.
&HxSesSMzN formerly the scene OF
SE$ZfE<sA,NN, so much hospitality
49, and pleasure.
Making potpourri
Is not lost art however and as a fashion,
IL mas been revived. Therefore, in order To
learn now to prepare this old-time mixture
1 recently made a visit to Hall. one
or the stately residences that still remain
IN some parts of Maryland, to show the
taste and elegance of the colonial days.
Iaking row boat at the nearest town
a a. little city OF unruftied repose lying on
the Chesapeake-after a pull Of two or
three miles We entered one OF the beautiful
rivers that flow into the head of Chesa-
peake bay. and soon reached the landing
OF the - Hall estate. getting out at the
foot Of a velvety lawn. The turf extended
over the gentle slope Of a hill to the pill
I 1iS porch OF the house; where a pleasant
OF three or four shallow stone steps.
The mellow brick mansion broadly spread
80 Ao", al WHY'S III the direction OF
the shining river. On the so1th sida *
was covered with creepers, climbing roses
Jessamine and trumpet honeysuckla which
story.
A garden. enclosed by hedges. faced the
sunrise. with broad walks that led to an in
grassy paths were clumps of white and
orange lilies. and spicy pinks, and rose
bushes that had sprawled themselves out
into branches productive OF many sweet,
though far from perfect. blossoms.
The family was absent, done gone to a
funeral in st. Elizabeth's parish we were
told by the old-fashioned nanny" with
turbaned head and shutting Shoes who
ushered US into the cool. shaded rooms.
cious landings. 1t looked as If generation
after generation of rosy boys and girls
might have slid down the banisters from
newell to newell. Here and there were great
ehintz-covered arm chairs that would have
held two or three people of ordinary pro-
portions while the wide. long sofas. with
their solid backs and ends, might have
served for beds. A great bunch OF syringa
in big brown pitcher stood in a stair
through the open bed room doors. where it
met that OF the roses that peeped in at
their lattices.
Inc rooms and corridors which wandered
away from the hall on both sides were
broad and low. The tables were spindle
legged, and the floors uneven. but there
boards filled with treasures of old china :;
the long. inlaid sideboard in the dining
room giistened with silver that had ac-
cumulated from days far back of the pres
ent century. and in every possible recess,
under corner cupboards and writing desks
and on the old oak chests stood china
bowls filled with potpour-i.
When l asked nanny" IL she knew
how to prepare this potpourri she said,
with chqckling confidence: Deed. 1 does,
honey. Use watched missis many e time.
IN tell you zactly how you mus mex it"
And she did, "'zactly."
This is the potpourri translated from
m ipf ~ la yIich
Gather fresh rose leaves in thoroughly
dry weather and place them in large
covered glazed earthen ware jar. Between
each layer of leaves sprinkle some common
table salt, and cover up the jar tightly
after each layer of leaves is put in 1t. DO
this throughout the season. The rose leaves
will sink and allow of a great quantity be-
ing put in. When the jar is full let 1t stand
for about fortnight. then thoroughly
hand, and add the following: One ounce
each Of storax and benzoin, two ounces Of
orrts root and one ounce of allspice-all
these to be we'll powdered; one drachm ZACH
of bergamot. oil of cassia and oil of Law
ender and two ounces of cloves. Mix all
these ingredients well together and thor
oughiy incorporate the same with the rose
leaves. Fill large china jars. Lavender
may be dried by itself and added to the
rose leaves: also the sweet-scented petals
som and other sweet-scented flowers. But
these must all be simply dried in the sun
and mixed with the rose leaves before the
scent Is added.
The Love Apple and How to Treat Ii.
1t Is not so very many years ago that
the tomato. or love apple, as 1t is called
sometimes, was used only for making cat
sup. Now. however, it has been found
capable of being Reconnaissance
French cooks say-in so great a variety of
ways that even the most fanciful person
can find at least one way Of cooking II
tina. will suit his taste To eat 1t zen sal
l6e' rpn
as thinly as possible. put one young onion.
sliced. with them and cover with French
dressing.
Toma toes au Gratin.-Butter a shallow
enameled dish or plate, sprinkle a thick
layer of grated crumbs, minced fresh herbs
ana parsley pepper and salt; lay tomatoes
cut IN half-cut side dOwnward-over this
and cover with the same mixture. Scatter
little sugar and several small bits Of
butter on the top. and bake in a brisk
oven for ten minutes. Serve hot.
Tomat toes au Gril.-This is a very delicate
DISH Select large, firm tomatoes; slice
them about half an inch thick, lay on
buttered gridiron and broil on both sides
over clear hot fire. Arrange them neatly
on a slice of very thin toast, and have
ready cupful of butter which has been
melted and seasoned with pepper. salt,
pinch OF sugar, a teaspoonfuI of made
mustard and the same of vinegar. Pour
over the slices the last thing before bring
ing to the table They Will take about
Tomatoes aux oeufs.-Cut three or four
good-sized and not too ripe tomatoes into
nalveS, lay them in a baking tin with a
little butter and bake till tender but with
out allowing them to lose their shape; re-
move them from the oven and SCOOP out
good portion Of the center from each
carefully drop a raw egg from the shell in
10 each tomato; return to the oven, watch
TILL 1t has set perfectly, then take each
one separately from the pan and lay it on
slice of buttered toast cut to the size OF
the fruit Dust them over with pepper and
serve on a hot dish Garnish with nastur-
uum flowers laid on their own leaves
BouieS de neige au tomatoes-Prepare
nrst a rich PURGE by stewing some tomatoes
In little butter, pressing the pulp through
a colander, seasoning it highly and adding
the juice of grated onion, a teaspoonful OF
sugar and teaSpoOnful of flour made
smooth in little port wine. Let this boil
for three minutes, pour 1T into a round dish
and keep 1t hot. Beat up the whites of two
eggs to a stiff froth, with a pinch of salt.
pinch of salt, and when it boils drop in care
fully portions of the froth, a small spoonful
at a time. Let these snowballs poach in the
milk for from two to three minutes then
drain them and lay them on the tomato
PURGE and put a morsel of parsley in the
center of each.
Tomato jelly.-This is to be eaten cold
of ripe tomatoes with one onion, a pinch of
salt and cayenne pepper and one-half tea
spoonful of ground cloves. When quite dis
solved rub all through fine sieve Dissolve
an ounce of gelatine, stir into the PURGE:
also little lemon, grated. skin and pulp
about teaspoonfuL. Pour 1T into a mold
Place the mold on ice for one or two hours.
then turn II out. Garnish the base with a
salad of water cress.
Picnic Hnspffouitx