Evening star., 1898-12-31
HOUSE H'0L DHIN rs

The 1oin Of mutton makes an excellent
| substitute for the saddle of venison when
the latter cannot be obtained. Old hunters
| say that the venison Is best soddened; that
| is, Drowned first, then steamed. The follow
ing method of dealing with mutton chops
in the chafing dish furnishes an imitation
| not to be despised: For four thick loin
chops. with mostrof the fat trimmed off
allow one level tablespoonful Of butter, one
I quarter cup of port wine and one dessert
| spoonful currant jelly. Put the butter in
| the outlet pan and ALLOW it to get very hot
| brown, but not burned.
Sprinkle the chops lightly with salt and
| pepper, and put in the hot butter As soon
| as they are delicately Drowned on both
| sides add the wine and jelly. put on the
cover OF the dish and let them simmer from
eight to ten minutes; or, if very thin, six
minutes.
If you cook beyond being pink they be-
come tough. A nice little sauce is made
10 serve with this by adding as much more
wine and two tablespoonfuls dried bread
crumbs to the pan after the chops are
taken up.
The latest addition to a chafing dish menu
was prepared as follows:
A dozen medium-sized blue points were
opened and their liquor strained into the
chafing dish, under which the lamp was
lighted. AS soon as the liquor began to
bubble 1t was SKINNED free from ali fecks
OF scum and two tablespoonful of finely
chopped celery were added. When this
reached the boiling point it was seasoned
with little salt. black pepper a dash of
red pepper and two tablespoonfuls of but
ter. The dish was again covered until the
butter had melted, when the oysters were
added. Close watch was kept on these
until the edges curled, when small sherry
stir of the concoction, and it was served in
dainty soup dishes, well heated.
Every sojourner in France must have
noticed the frequent appearance of veal in
the menus-and the superiority over the
veal found In our American markets This
IS explained by the pains taken in feeding
the calves. From the beginning they are
furnished with all the sweet milk they can
possibly drink, and then for a month be-
fore butchering the freshest Of eggs are
added to their daily diet. AT first one egg
Is forced into the mouth and held there mn
til the calf is forced to swallow it. Grad
ualy the taste for eggs is ACQUIRED until
during the last two weeks the calf is able
to take from ten to a dozen a day. Nat
urally the meat is something to admire
quite different from the fabby. tasteless
meat sold here, and quite naturally the
price is much higher, as it should De-
Dinner for the Homeless was the sugges-
1--WE name or unique social function given
on Christmas eve at one of the large ho-
tets covers were laid on five small tables
for twenty people-men and women art
lists journalists, lecturers young lawyers.
doctors, authors, etc. Strangers in most
cases to each eothar. but all alike deniZens
of hotels or boarding houses, and there
fore homeless to greater or less de-
gree The dinner was progressive, and as
at each course, complete change of part
IefS was made. every one had a good
chance TO get acquainted with every one
1T was most cosmopolitan affair The
diners were of eight different nationaIities.
besides the Americans. who hailed from
various quarters of the nj A.
the close of this most enjoyable dinner
each individual Asettled his own bill, and
wended his or hEr devious ways to the hos
telry that claimed them, richer by a score
Of new acquaintances.
The celebration of New Year day in
this country is largely adapted from the
French, who dexater it to friendly rneet-
lngs and appointments, and social and
family reunions@ Country houses here open
to receive manyz parties, and the old year
Is watched out and the new one welcomed
IN with great gaiety-
The old Knickerbocker custom Of New
Year calls has largely fallen into disuse
but the sending of cards to ones friends
on this day serves the same purpose of
Keeping up acquaintance that might other
wise die out merely from lack of time for
great sociability. There are services in
nearly all the churches and receptions in
many clubs and drawing rooms, while the
small boys Of the metropolis turn out en-
To a guest of moderate means who
breads the supercilious air of James Yel-
ioWpiush, when the pour boire' fails to
meet with his appreciation, the French sys-
tenn of feeling appeals with peculiar force.
In the country houses, where guests are COM
ing and going, strong box with an OPEN
ing in the cover, is placed by the hall door
In this the departing guest drops his trib-
ute of respect to the servitors as the gods
have prospered him and the servitors merit
At the end of the season the box is opened
and the contents divided among the SER
wants. This, of course, frees the poor guest
from any embarrassment.
Pretty mahogany muffin stands with NOV
able glass trays on top to protect the wood
from the heat are among the seasons novel |
ties These trays may be carried in with
the service all arranged, while the several
shelves are utilized for mullins, scones !
crumpets or buttered toast as may be re-
quired. 1t is all very English, and there
fore popular.
Caviare is frequently used to begin rich |
dinner with, and takes the place of raw
oysters. 1t is easily served and is an ex-
ceifent sharpener of appetites. For a dozen !
covers heat in a saucepan the contents of a |
small can of Russian caviare. Stir in four |
tablespoonfuls of cream, cook about three
hot toast
MODISH HOSIERY.