Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-11-27
New Ways to Decorate an Old
Friend.
GOOD DINNER AND A WARM HOUSE
Winter CheerWith Tempting Dishes
and Well Tended Furnace.
SOME THINGS TO KNOW
Written for The Evening Star.

SoSSiS VI every udltTldl, COiUE dIQ uSS.Sh
imaginable. No college boy girl feels his
or her happiness complete unless fifteen or
twenty of these luxurious aids to rest.
adorned by skillful fingers, fill every chair.
couch. window seat and corner of their
rooms A sophomore, with room already
unanimously provided, carried back ten
new pillows this fall the result of her
summers work. Some of the new ideas are
especially dainty, " lille others are marked
by originality that gives them added value
in t. e eyes Of their possesor. A poster
pillow. for the college hoy, is in great de-
mand. evidently filling a lonS-felt want.
On the background of the college color is
outlined beautiful maiden. surrounded by
wide. white scrolls. on which are to be
written the rames of his "best girls The
college girl, not to be outdone, revels In
pillows covered with white linen, on which
her various masculine friends nave written
their names, " hich she has afterward out
lined in gay silks. For the Princetonian
there are covers of yellow linen, emilia
zored with the fierce black tiger; for the
Columbia boy. large. white seal, outlined
in blue on covers of light blue; while the
heart OF the Yale student is made glad
with bachelors buttons and blue and white
flags There are also pillows galore for the
holidays. A Thanksgiving pillow is idyllic
covered with cream white satin, on which
is painted an old farm house, with a border
made uo of stalks of corn, pumpkins and
chrysanthemums. The New Year pillow is
made of olive green duck, on which is en-
brofdered in gold and lavender this quota
ton: every day is a fresh beginning"
1t is finished with double -uf11e of green
and cream Java print. The Christmas pill
low is a golden brown silk, about eighteen
inches square. on which is an embroidered
wreath of holly berries and leaves in their
natural colors.
'The furnace fires out" is one of the
disheartening announcements that darkens
the wide horizon of domestic joy, and
makes the; question timely, rs life worth
the living"' To the family prone to this
unhappy experience, the following simple
directions given to Il class of young house
keepers may afford consolation: For the
morning work first close the check and put
in thin layer OF coal. Then take up ashes
in bottom of furnace. By this time the fire
will have burned up. Next shake the fire,
and with the long poker draw from the
bottom of the crate all the ciinkers. Then
put on n thick bed of fresh coal, and If
you have hods or ironclad barrel take up
ashes. Let the fire burn about ten minutes
after the fresh coal has been put on. Then
close the little damper but leave portion
of the slide to the lower door open until
the fire has burned up well.
In extremely cold weather the fire must
be shaken down at night and a good bed of
coal Put or. This is best done in the early
part of the evening. that the house may be
comfortable. Sometimes in cold weather ii
will he necessary to have the slide in the
lower door opened tiny bit through the
day. and in the middle of the day 1t will
be necessary to put on couple of hodsful
of coal.
The tempting green and white of the
caulinower-that dainty vegetable which
Mark Twain declares is cabbage with
college education"-is still prominent in the
markets. and favorite with nearly every
one. In selecting one, be sure that the
head is firm and white and the leaves fresh
ard green. Dark spots indicate one too
loEg exposed. Pick Off the coarser outside
leaves, and soak top downward in cold
sailed water for an hour, to bring out any
tiny insect or worm that may Turk within.
Tie in a piece of cheese cloth or coarse
net to prevent breaking. and cook in boil
ing sailed water (uncovered) fifteen or
twenty minutes. until tender. Use no more
water in the cooking than is absolutely
necessary, as caulifiower. like cabbage,
loses much of its food value by the action
of the water; drain: serve with a cream
sauce. or, to give 1t additional nutrient
value, add to the cream sauce three table,
spoonfuls grated cheese, pour over the eau
over the top then a light layer of bread
crumbs. Set in hot oven for about TWEEN
ty minutes or until a rich golden brown.
While few people from choice would Sc
lect the neck Of beef for unlimited home
consumption in lieu of the favorite Ameri-
can steak. 1T nevertheless serves useful
purpose, whether utilized for mincemeat,
as a boiling piece. or for braising or cook
ing a la mode. A brown stew that
is very popular in restaurant con-
nected with one of the largest schools of
the metropolis is made twice a week in this
manner: Allow to every five pounds of
solid beef meek, shin or shoulder) six
quarts of water. two quarts each of turnip
and carrot cut in dice. two small onions
sliced. four quarts of potatoes sliced or
diced. five ounces of -four to thicken, five
bay leaves, and little Glove and allspice
and chopped parsley. Have the butcher
cut the meat in pieces inch bo1
or two inches square, and them in
beef drippings. Cover with the water. add
the spices tied In cheese cloth, and simmer
slowly until tender. Three hours before
dinner brown the turnip, carrot and onion
In drippings, thicken with the flour and add
to the meat. About twenty minutes before
serving add the potatoes, and five minutes
before dinner the parsley, chopped fine
The prosaic steel coat frame or extender
that has long been recognized as a useful
but not specially ornamental member Of
society has succumbed to the growing
Fancy for even aesthetic closet furnishings
ana now appears habited in silk and redo
lent with the faint persuasive perfume Of
roses. violets or lavender. One seen recent
~ was covered with pink silk, Terminating
at either end, where 1t enters the sleeve of
Dodlce or top coat, in plump sachets per-
fumed with rose and tied in place With
baby ribbon. Thus appereled the coat ey
tender bids fair to be one of the seasons
popular novelties for a Christmas gift.
The economical housewife seldom buys
lard. All the skimmings from soup stock.
the dripp1rgs from roasts and the trim, |
mings from steaks or chops are saved and
clarified. Mutton fat, cooked or uncooked. |
II soaked in cold water twenty-four hours. |
changing once or twice. and then cooked in |
water. putting a bit Of soda as large as a |
pea to quart of water. and finally strained
may be used for pastry, ginger snaps and
molasses cake
Ham tat may be kept separate, clarified |
and put away to fry eggs in next summer
In cooking or putting away fat, never use
earthen or graniteware, but tin.
Woodcocks are plentiful in the markets
now. To prepare them for cooking. draw.
but leave the head and feet on. skinnIne
them, and fastening the head back against |
the body by his bill The brain is con-
sidered a great luxury. If large enough
lard the breasts. Cook rare, either in the
oven, by broiling, or for an invalid. in a |
buttered paper case. Eight or ten minutes |
will usually suffice.
Tincture of myrrh dropped into water
Is one Of the best things to use as a Mouth |
or throat wash. It hardens the gums. |
leaves a clean taste in the mouth and a |
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