Evening star. [volume] (Washington, D.C.) 1854-1972, 1898-02-05
HOUSEHOLD HINTS

AucHt VI SuTpIl6e, WHICH Is always an ap-
petizer. Although the sandwich must al
ways appear as the piece de resistance, it
may take on hundred different forms.
Finger rolls stuffed, the inside crumb re-
moved and its place taken with creamed
chicken or lamb. are always acceptable.
White bread or graham. cut thin, evenly
buttered with butter, creamed or soft
eonugh to spread and put together with a
thick white sauce, in which egg has been
chopped fine. is both appetizing and hear
ty. Some soft scrambled egg left over
from breakfast is not to be despised in q
sandwich, or an egg filing combined with
parsley, chopped pickle or lettuce. A bot
tie Of cooked salad dressing or mayonnaise
should always be kept on hand, for any
kind of salad makes delicious sandwich.
Chicken mixed with q little mayonnaise
and cream, and spread between crackers
and bread, will be found delightful Alrknds
OF fish can be made into q mince or paste;
all meats make good sandwiches when
minced and well seasoned, while q thin slice
OF corned beef or ham, spread with Just
suspicion of mustard or horse radish, can
not be improved upon. Mutton or lamb
chopped fine and added to white sauce
with capers or with q little mint vinegar
or sauce is not to be despised. For the
child with the traditional sweet tooth the
filling Of the sandwich may be of jelly,
marmalade. stewed fruit, thickened with
little cornstarch or even of frosting made
as for cake, and mixed with candied fruit
nuts or raisins. Dates freed from stones,
pounded to paste, and laid between thin
slices of unbuttered bread, are wholesome
and nutritious, and nuts chopped or pound
ed and slightly sailed, or moistened with
sweet cream, make nice filling.
Snails are again in market. and the
hearts Of our French and German citizens,
together with those of our own gourmets,
are exceeding glad. While the taste for
snailS Is by no means a new one-the an
Gent Romans holding them in high esteem,
fondness never lost sight of in southern
Europe-they are not as yet widely
copied here, save among those whose
tastes were formed abroad. There are
several Qualities of snails. but the most
of those received here are the large white
ones. When procured from the delicatessen
store the snails have been scalded, then
cooked in broth highly seasoned, and at
last, judiciously mingled with fine-cut
parsley and delicate sauce, returned to
their own shells for an appropriate stage
setting The cooking of snails in private
families involves an amount of care which
ford, but a compromise has been effected
by chaflng-diSh devotees, who buy them
from reliable delicatessen store already
prepared. and then improve still further
upon them by turning them with their
dressing from the shells into the chatting
dish. adding to every dozen scant tea
spoonful of onion juice, two teaspoonfuls
of olive oil, teaspoonful of finely mixed
and two glasses of Madeira. Cook five
minutes, add little cayenne or paprika
with the Juice OF a lemon, and serve as hot
as Bobos roast pig OF delightful memory.
AS this Is the month when the good
housekeeper is wont to replenish her store
of bedding, a few points may well be
borne in mind. In the matter of covers,
from sanitary and economic point of
view. woclen blankets are to be preferred
to all others. Cotton-batting comforta-
bles should never be used, except when
covers must be had, and the purse runs
at ebb tide. A cover made of wool wad-
ding and cheese cloth is sanitary, warm
and light. Allow five breadths of cheese
cloth each a yard wide for the cover. Cut
one breadth In two to make the division
better. Stretch one side on frames and
extend 1t out to full size, fastening the
flames securely at the corners. Spread
the wool wadding-or, If need be. the pat
ent cotton-evenly over one side in the
frame. lay the other over it, and tack to-
gether, tufting with silk floss, or German
town wool, as circumstances permit. The
tufts should come in rows about twelve
inches apart each way. Buttonhole the
edges together with the wool or bind with
ribbon.
A hearty and delicious soup is this
given by Miss Parloa. 1t is too hearty, in
fact, to precede dinner of many courses
but Is just the thing on a cold winters
day, when the subsequent menu is frugal
the materials are one pint of white tur-
nips cut in cubes. one-half pint Of car
rots In cubes. one pint of potatoes in
cubes, one-half pint Of leeks Che white
part). one large onion. one Glove of gar
lic one tablespoonful Of salt, three table
spoonfuls of butter one teaspoonful of
sugar, one-third teasponful Of pepper and
two quarts of water. Cut the onions fine
them wit ho h,,tf for
kaf an hour; add the boiling water and
carrots and cook a half hour longer. At
the end of this time add the turnips. po-
tatoes, seasoning, and cook an hour If
you have parsley add a teaspoonful ten
minutes before serving. The soup is i'm
proved II some bones or trimmings of
meat be added.
family do not try to buy too large a. one.
as the family will tire of it before it is
eaten. A one-rib roast of the second or
third cut will usually be quite sufficient.
Have the ribs removed, skewer or tie in
a round shape season with salt and
pepper. dredge with flour: brown quickly
on each side on the stove or in a hot
oven. and finish the process in a cool
oven. Forty minutes will suffice for the
whole operation. If Drowned potatoes are
to accompany the roast, cut in halves.
cook in boiling. sailed water until nearly
done, then lay in the dripping pan with
the roast and finish there, basting fire.
quently with the drippings.
An excellent white cake which keeps well
is the "Catskill." Rub to a cream one cup
Of butter and two of sugar. Sift into four
ctps of flour one small teaspoonful of soda
and two of cream tartar, add one cupful
of sweet milk and the creamed butter and
sugar, and beat all together until smooth
and light. Flavor with one teaspoonfui
vanilla, or half teaspoonful almond. Beat
the whites of six eggs to a stiff froth and
fold into the cake mixture. Do not stir at
the end. merely lift the batter with the
spoon, folding the whites in without break
ing the meshes which have the air en-
tangled. Bake in a moderate oven.
A prominent educator. talking to moth
ers. says that with all children there are
nascept periods-that is, there are certain
times when a child can learn to do things
easier and better than at Others The
growth Of the brain is not generally under
stood. There Is, however, an ebb and flow
of interest. The children apply themselves
assiduously for a time, then comes arrest,
and educators are now disputing whether
to urge the child along or after the ebb
" ait for the certain return of interest in
their work.
Although cOurtDlaster ia useful in mo