Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-09-18
Some New Ways to Tempt a faded
Appetite.
PEACH CHARLOTTE AND PEACH PIE
Rose Geranium Leaf Gives Cake a
Delicate Flavor.
FOR CHILDREN'S LUNCHES

Written for The Evening Star
Wont you tell me just how you make
| it?' is the query that always follows the
serving Of peach charlotte.
The ingredients of which this dainty des-
sert Is composed are one quart Of cream,
one-half package of gelatine, one-half
pound of sugar enc teaspoonful vanilla,
| one-half tt asp conful orange, one pint peach
es, sliced fire, and half pound of lady
fingers or sponge cake cut in strips. Whip
the cream to a stiff froth, keeping the pan
containing the cream in a larger pan of
ice. When very stiff, sift into 1t the pow
dered sugar, and stir in the gelatine dis
solved in little hot water. Add the
favoring. Now Is the critical time. Take
large spoon and stir continuously, that
the geiatine may not settle TO the bottom
but be evenly distributed. If it begins to
harden on the bottom, lift the pan from
the ice few moments, or you may even
be obliged to set it in hot water a moment,
then stir in the peaches. Continue stirring
until very stiff and light. Cut the lady
fingers in halves or use the sponge cake
strips. Put the cream on small plates, with
the pieces of cake pressed on either side
of the cream. Pineapple, cherries, Bart
lett pears, bananas or oranges are also
delicious in a charlotte.
While peaches are now in perfection they
should Sppear freely on the family bill of
.are. A delicious peach pie evolved by
a real old "Virginny'' cook is made as fol-
lows: Mix together three cups pastry -four.
one cup and a half of sugar, o-thirds of
cup of butter one teaspoonful soda, two
OF cream tartar and three well-beaten eggs.
Add Just milk enough to roll out. Line
four PIE tins with this crust and bake a
golden brown. When done, lire with halves
or ripe, juicy peaches, sprinkle with sugar
and cover with whipped cream
This may be varied by combining bananas
with the peaches, CIR bananas may be used
a.one.
In hot weather fruits are much more
tempting when chilled. This may readily
be done by putting them ill a pail OF pan
closely covered and setting this in another
with thin layer of ice and salt for an
fcur Three pints or two quarts of fine Ice
Will cool enough fruit for ten or twelve
people using one part of salt to two parts
of ice. Cover with paper and set in the
cellar.
Baby's bath is a function of such i'm.
portance that a few points regarding it
VIII be appreciated by every young mother
In bathing an infant the water should be at
temperature of % deg: at six months. 90
deg. A bath thermometer should be used
10 determine the exact temperature. For
soap, the old-fashioned CASTLE (white) is
as good as be found In warm
weather the bath may be daily: in cold
chance of taking cold if you give it whole
pain rather than part of one Wet the
head first, then with soft cloth and SOAP
go ever tie body, paying special attention
to creases and folds. With a soft towel
pat the armpits, groins and folds behind
the ear until quite dry. Use some simple
powder if preferred. For the ears and
nose use blunt cone formed by twisting
corner of handkerchief or bit of soff
linen. Finally give baby a good rubbing
f1om head to foot with the hand The
bath should not last longer than five min
utes.
Nor must baby's mouth be forgotten. on
account of thrush. Cover the little finger
with clean cloth, wet in cold water and
wash the roof of the mouth, inside the
cheeks and inside and outside the. gums
or teeth.
In selecting nurse for the baby the
essential qualifications are that she should
lie healthy. intelligent, cleanly, temperate.
eneef1ui and possessed of a liking for chill
dren. ''As to age" saws a prominent
physician, 'she should neither be too old
FOR too young. The too old are set ard
. ahe TOO "1.. yosng are not apt to be steady
ana an reliable, but, he naively concludes,
1t must be remembered that one can't get
all the virtues though he aim ever so we'll"
While rose geraniu1n is largely used in
Europe and the orient for fiavoring cakes.
ices ana CONNECTIONS, its value is not vet
generally recognized here. In one homo
however, where an "old Virginny" cook
NOUS sway, and where the cakes are mar
vels CT delicacy and toothsomeness. the
rose seranium leaf plays an important
part. When the cake batter is mixed
ready for the tins Aunt Sally" picks two
or three of her fragrant leaves and soreads
on the bottom of the cake tin In this
way just delicate suspicion of fayoring
permeates the cake, and the fortunate mar.
taker says, How delicious! What is itr'
Now is the season of our discontent."
If back yards and alleys have been left
uncared for and the malodorous rag weed
ha hal
Haunt their shame in the nostrils of every
passer-by Not only is the rank effluyium
from these noxious weeds most offensive.
especially at nightfall or after a shower
but physicians declare their odor to he q
menace to health itself. With this UNDER
staEdinS it behooves every housewife tn
see to 1t that her back yard and alleys are
kept Tree from the high green stalks whose
poisonous eXhalations threaten the we'll
being Of her little flock.
No part of the house requires a moro
careful oversight than the drains, which
should be disinfected often and thorough
~. The following is good prepare ton
to he kept on hand in a tight wooden re-.
certacle: One and one-half pounds con-
Peras dissolved in one gallon boiling water.
II heated before using it's efficiency will
e DE increased d. II desired superlatively
stroES, as In cases of CONTAGIOUS illness
add ~ per cent carbolic acid
NOW Is the time to prepare leaves and
DeiiieS ioT winter table decorations. when
IT Is SO difficult to find appropriate gar
nIshings. Holly branches, barberry vines
and berries, grape, maple and pear leaves
and the small wood fern are all suitable
for the purpose. Dip in thin solution of
| glue water. allowing one Tablespoonful of
hquid glue to pint of water; dry thor
| oughly and pack in boxes
To late sojourners at the mountains the
suggestion comes that the resinous pine
cones will make a delightfully."- CHEEKY
blaze in the open fireplace. A handful or
these thrown into the crate in the Mo-
vember days that are soon to he cold and
dark and dreary" will bring back by their
| aromatic sparkle the breath and sweet
| ness of the alltumnal forest
Among the pretty little tiny kcksnaws
| that give zest and an air of elegance to
dinner or luncheon. are the glazed mini
| leaves. These may be procured by the nox
| at any of the large confectioners or th,v
may be made at home. Served in a dainty
bonbonniere of Dresden china or some
pretty quaint oriental dish; these le,,v,.s
make very attractive addition to the K
| o'clock tea or the drawing room table.
Competent laundresses assert that the
first rinsing water should be tepid for the