Evening star. [volume] (Washington, D.C.) 1854-1972, 1898-08-13
HOUSEHOLD HIN rs


is heard through the length and breadth of
various frozen sweets are always In order
One of the specialties at a certain summer
hosiery is a lemon sherbet warranted to
melt in the mouth. Squeeze the Juice of six
lemons in a bowl and CRATE into it the rind
of One lemon and one orange. Let 1t stand
for an hour. Scald one quart of milk and
add to it while hot one pound of sugar. AL
low 1t to cool. Take the strained Juice OF
the lemons quart of water and a pound
OF sugar, and begin to freeze in the usual
way. AS it commences to stiffen, beat in
the sweetened milk, which should be cold
Continue the freezing, and when almost
frozen beat in quart Of cream whipped
thick and tho beaten whites of six eggs.
This is extremely rich and velvety instead
of lemon or orange pound of crushed
grapes is sometimes added to the sherbet.
AIMS fruit pudding, made in turn as the
season advances, of Strawberries, raspber-
ries, blackberres, huckleberries and grapes
is at all times received with favor. The in
gradients composing it are two eggs, one
tablespoonful of butter, one cup of sugar,
two cups of -four. three cups of fruit, a
pinch Of salt. milk to make stiff batter
and two-thrds of a teaspoonful of soda or
less, to counteract the acid of the fruit
the real flavor OF the fruit" so she care
fully graduates the amount according to
the acidity of the fruit In season. Mix the
ingredients thoroughly and turn into but
tered mold. Cover closely and steam two
hours in kettle of water that is not al
lowed to stop boiling. Turn out and serve
with hard sauce. When made of berries,
a syrup of the fruit thickene1 to the con-
sstency of cream with cornstarch is usual
ly poured about it.
Many physicians and food specialists con-
denim the use of kidneys as an article of
food. on the ground that through their use
in the animal system as excretory organs
they are likely to become diseased. Epi-
cures, however. hold fast to their fondness
for them, and many families of limited
means use them frequently on account of
their cheapness. AS a breakfast or lunch.
con dish 1t usually finds acceptance on the
summer bill of fare. Boil them until ten
der, drain and throw away all of the LIQUOR
but about a cupful, 1t is too strong to
use for the gravy, Chop the kidneys and
put back in the stewpan or chatting dish
with the cupful of liquor reserved, and
enough fresh water to make a good gravy.
Season to taste with salt, pepper butter
powdered sage and thin bits of sliced lem
on Let it come to a boil and thicken with
little -four Serve with creamed potatoes
to which chopped parsley has been added.
One of the most wholesome of summer
drinks is buttermilk satisfying the craving
for acids by giving the stomach natural
supply and at the me time furnishing a
good amount of easily digested nutrition
A man is said to endure fatigue better in
hot weather on buttermilk than on any
other drink he can use The old Dutch
dish of "buttermilk paap'' is often relished
by an invalid when other foods are dis
tasteful. The buttermilk is put in a gran
lite kettle or clean iron pot. brought to a
scald and then thckened with little flour
stirred smooth in cold water. 1t may be
served thick or thin, preferred.
Corn oysters. made at the table in the
chafing dish. are dainty addition to the
summer breakfast. They may accompany
the meat course or be served as a substi-
tute for meat. To make them. take one
half pint of grated green corn, two table
spoonfuls of milk, one gill of flour one
beaten egg, one Tablespoonful Of salt,
one-eighth of teaspoonful of pepper and
TWO tablespoonfuls of melted butter. Mix
the flour, seasoning and corn together. add
the melted butter and beat well. Then add
the beaten egg. Have spoonful of butter
piping hot in the outlet pan, and drop the
batter IN by apoonfuls. Serve with maple
syrup.
A hint for the bicycle tourist, who must
go IN light marching order. and whose line
OF travel does not always lead him to a
friendly. Wayside inn for dinner may be
CLEANED from Prof. Tyndalfs experience in
the Alps. His Alpine guides used to eat
butter and honey while climbing finding in
IHeii TIE requisite neat and nOuriS hmeUt:
but he himself always carried a cake OF
chocolate. which he nibbled every two
hours while on the march. Nowadays the
tourist may carry bouilon tablets. tea
squares or even malt powders, which may
be made into refreshing food and drink
By the addition of hot water
Lounges" touches" Sofas" 'tete-a-
tetes' or seats are no longer talked
ABOUT, Tor the old-fashioned Settle is the
accepted favorite of the present day Set
by the fireplace or the side porch the
oid kensington rears its high carved back.
the Cblppendale braces its slender legs and
the saWhorse settle turns out its feet of
c'aws. Even the popular divan has to hide
It's diminished head under it's multiplicity
OF Pillows before the wrought rams heads
o. the new settles, which are said to be a
REPRODUCTION of a style in use a thousand
years before the Christian era.
Allow an inch to the yard for the shrink
age OF unbeached muslin