Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-10-09

HOUSEHOLD HINTS.
Suggestions for Work About the
Home In Autumn.
PREPARING FOR 4 FIVE O'CLOCK TEA
To Make the Best of Ounce Mar
malade and Jelly.
VIRGINIA FRIED CHICKEN
VIRGINIA FRIED CHICKEN
Written for The Evening Star.

lngs OF many tongues fill the air.
This pretty English custom has been
adopted con amore here, and simple in
deed, are the habits of household where
the late afternoon caller fails to find the
missing urn so provocative of sooiability.
The tables most in vogue now are round.
with a shelf underneath to hold plate of
biscuit or waters or the pretty dish of
candied ginger or cherries.
If the waitress can be spared at this
hour, it is her duty to take entire charge;
she must see that there is plenty of boil
ing water. have the lemons ready to slice.
ice water and glasses ready for serving
and sandwiches cut. Whatever is served
must be light and delicate, so as not to
interfere with the coming dinner. If there
are biscuit. they must he dry and crisp
the bread must be as thin as wafer, and
the butter the very beSt-preferably sweet.
1t may be favored with roses, rev mown
hay, violets, cloves or nasturtiums, the lat
ter being the most accessible at this sea-
son. A lew hours before serving wrap the
butter III a clean napkin, and lay among
the flowers whose oGvr is to be impree-
mated Chocolate waters are always popu-
lar, or sandwiches made with some delicate
nliing. candied violets, crystall:zed orange
| leaves, cnestnuts boiled and made into a
paste, peanuts. nasturtium leaves a paste
OF dates, or lettuce, crisp ard white mois-
tened with mayonnaise. The sandwiches
dainty. Orange Pekoe is one of the favor
lite teas, with its orange or jessamine flavor.
The liEen may be plain or elaborate as the
purse allows but must be spotless: the
Kettle shining and the cups clean. While
| the tea is usually served hot, tea punch
| or Geld Russian tea, is also in order for
! the o'clock tea. An excellent recipe for
| tea punch is this, given by Mrs. Gillette,
instructor in cookery at Pratt Institute:
To the juice of three lemons and three
oranges add the pulp and juice of one pine
apple, shredded, and one pint of sugar.
Let 1t stand until the sugar is dissolved
Take one tablespoonful Ceylon or any
strong tea, and one quart boiling water.
Pour the water over the tea and let it
stand until cold. Strain and add to fruit,
pulp and juice with one quart apollinaris
water and one box fresh strawberries or
| raspberr.es used whole. Pour over a block
OF ice in punch bowl.
Plump ounces hang golden from their
ScraSgy branches just now, and the proyi-
dent chatelaine is looking up her recipes
Tor their preservation.
There must be jelly-that gees without
saying; while ounce marmalade and pre-
serves are amorg the choicest of the win
ters store OF sweets. After the ounces
have been gathered, they should lie a few
days 20 complete the ripening Then Sc
lectinS the yellow ones, rub with q coarse
cloth to remove the fuzZ. Pare quarter
anu core. removing also the hard part I'M
uer the core and drop into a pan Of cold
water until needed. Lay aside the skins
cores and hard parts for jelly. Put rham in
d granite Kettle or stone jar, cover with
Geld water and let them boil for several
hours. the seeds yielding a rich -cucjI,oc
during this process. If necessary, add moe
water In order to keep them covered.
men very lender, empty into a bag sus-
pended over dish. and let them drain over
night In the morning measure the Juice
and allow pound of sugar to each pinr of
Juice. Put the sugar in the even to heat.
being careful that 1t does not scorch. Roii
Inc juice twenty minutes
not sugar. AS soon it is dissolved skim
thoroughly, roll the jelly glasses in hor
water and NIL; The preserved ounces are
made from the quartered fruit. Cover
with cold water and bring slowly to a hoiI
take an equal weight of sugar, and when
the ounces begin to get tender add a
qI I OF the sugar. Allow this to dis
sciVe' then add more gradually Until all
me sugar is in the kettle. Cook slowly
until tne ounces fine red EouaI
a pleasant variety. N-'o
me marmalade is made of small n;aoa-
OF ounce boiled slowly m cold water until
quite tender, sugar being added in the nro-
poruon of three-quarters of a nouod of
sugar to each pound of fruit Roll sior,I,.
until quite thick. Poud into ieIly glasses
or the club cheese pots, and the reSt do,
paste over with paper '
Baked ounces make a delicious ALL,
IuEcneon or tea. Core and pare .hen, .nd
put In shallow earthen dish. Fiji e tne,
ca'lues with sugar and a little lennon rinS
o-Ne>N' VIZ dCSOTulnS TO Old knjokarha,l,o~
custom nutmeg. Add water in abundanoa
as the ounce is an exceptionally dry fr,,st
nake Closely covered in a moderate o,,.n
untli tender and a fine red we"
The housekeeper who dillydalfas fs Loci,
as housekeeper Though she sneak with
e ane, tongue OF Aspasia or Portia, though she
emproiders like Lucretia sings divinaIy 60
dances like a sylph, these ACKNOWLEDGEMENTS
pront her nothing in her role as a honss
IN. uIis.ieSs II she fingers so long over getting
me- tne chiidren's fannels that Jack Frost nips
their 1nsufficiently clothed legs on ,ha;r
way to school, and Group and pneumonia
follow up their advantage. Though she he
as amlabie as an angel, as witty as Nine
is 800; ss vIrtuous as Lucrece. the slit
DaDy gets cid enough for short clothes hnt
the long swaddling clothes still cInoher bis
actiVe nmDs. and pater familias, with but
one EightShlrt. and that in the wash feels
that wife who is ALWAYS bebindh,oS -
not from the Lord. Late in arising. break
taSt Is either not ready or else cold. The
ciu9ren tardy at school; the milkman and
putcner vanlshed, the train to the city miss
ed, and the day spoiled all around. The fan
Irult is not put up until everything is ont
OF market The furnace is not cleaned and
made ready until the cold weather COMES
and every one is frozen. Supplies are. moi
ordered, and meal time finds an empty lar
der. Company comes and the cupboard is
bare Night falls, and she has DELAYED about
having the lamps filed Morning daWns
ana she has neglected to order the kindIinr
Tor starting the fire. And the days go by in
the house of the dillydallying woman, and
though she may be happy. her family are
not, and the elders who sit at the gates saw
ALAS, for her husband."
When an old Virginia cook essays the
TASK OF setting forth fried chicken with
cream gravy to her constituents the lucky
participant can thank the gods for spring
chickens, virginia cooks and an appetite |
properly attuned to this delicious morsel
Here in de norf," says Sable Ann, de |
style Is to steam de chickens befo' fryfn'
but we do diffunt." AIMS method carefully
observed. tested and made a note On" is
after dressing and cutting into Joints, to
leave her chickens for fifteen minutes or
half an hour in cold salt water. The pieces |
are then patted dry on a clean towel dredg-
ed with salt and pepper, rolled in Hour and |
dropped in a spider full of boiling fat-pre- |
ferably lard or pork drippings. never but |
Ter. They are fried until well Drowned, /
first on one side then on the other, but not |
too rapidly. After the chicken has been |
taken up-golden morsels Of sweeiness-the |
superfiuous fat Is poured OFF the spider, |
leaving the Drowned flour on the bottom |