Evening star., 1898-07-30
HOUSEHOLD HIN rs

SWe are fond of q nice, rare roast of
beef; but when we get one large enough
to have it rara, it lasts forever is the oft
repeated plaint OF the provider for small
family. With the ordinary way of roasting
in hot oven, two ribs seem a necessity If
one would have from the center the juicy,
pink cuts beloved of the gastronome. A de-
dcious, rare roast may, however, be evolved
from one-rib cut, if managed in this
way: Put some small bits of suet into the
dripping pan, and set on the front of the
range. As soon the pan is smoking hot,
lay the little roast, rolled and skewered,
seasoned with salt and pepper and dredged
with flour, into the hot pan to scar. As soon
as one side is w:ll Drowned, which win be
in three or four minutes, turn On the other,
being careful not to pierce the meat with
the fork. which would allow the juices to
escape. When thoroughly Drowned, top,
bottom and sides, pour a quarter of cup
OF boiling water in the pan, and set in a
slow oven to finish roasting. From twenty
minutes to half hour will be found
quite sufficient, and the little roast will be
found as juicy as the heavier cut
Plum jelly, made of damsons, or the red
plums, will be found appetizing addition
to the Sunday roast. Put in the preserving
Kettle, with water to cover. Heat slowly
and simmer until very soft. Turn into a
j=lly bag, and drain until the pulp is dry.
Measure the juice and allow a pound of
sugar to each pint. Boil the Juice twenty
minutes, from the time it commences boil
ing, skfmming often. Have the sugar on
tins in the oven. Add to the hot julcs stir
until it is all dissolved and bring again to
boil. Roll the jelly glasses in water fill
with the hot sirup and Set in the sun. When
cool and sftfr cover with paraffine rounds
OF paper dipped In brandy or white of egg;
seal closely and put in a COOL dry place.
Damson jam is sweet essentially Brit
1sh Allow three-quarters of a pound Of
sugar to each pound of fruit. stemmed and
skinned by throwing boiling water over
them and rubbing the skin off with the
fingers. Add a cupfuI of plum Juice, OBJ
tanned as for jelly. This will keep the
plums from scorching without the necessity
of using water Boil the plums and juice
together in the preserving kettle for twenty
minutes, stirring frequently. Strain through
a large colander to remove the pits and add
the sugar. Boil half an hour longer, still
taking great care not to let 1t scorch Pack
in the little earthen pots tumblers and
seal.
The picnicker or camper-out of sybaritic
instincts will be glad to know that the pic
mic chafing dish, made to pack in small
compass telescope fashion, is an accom-
pished fact. The ordinary chafing dish
has been too unwieldy to become popular;
but that objection removed, the al fresco
meal Hidy become as elaborate as the cor
don bleu in charge desires to make It, Rab-
bit, fried brook trout scrambled eggs, ONE
let, boiled potatoes, frogs legs mush-
rooms, chops, coffee, or even dainty des-
serts OF various sorts, may now be added to
tne picnic bill of fare, their evolution by
Jack, under the tutelage of Jill, adding to
the joy of the occasion
freshness may easily be restored to favor
at home without the necessity of a trip to
the bieacher. Dissolve cents worth of
oXalic acid in pint of cold water Lay the
hat upon fiat surface and scrub briskly
with an old tooth or nail brush Rinse we'll
with cold water TO remove every bit of the
acid, which would otherwise eat the straw
and lay it out in the bright sunlight to dry,
taxing care to still keep it in fiat posi-
ton.
To make the English plum tart, beloved
of our cousins across the water either blue
plums ripe green cages may be used.
Stem and remove the pits and fill a pud-
ding dish. Sprinkle well with sugar and
cover with a rich crust being careful to
cut Sits enough to allow for the escape OF
steam. Serve in the baking dish or lift off
the crust, lay upside down on large plate,
pour the plums on 1t and cover with whip
ped cream.
An excellent salad dressing for potatoes
or cabbage is made with sour cream as q
foundation. Add to small cup of thick.
soui cfedH tf1Tee t6DleSpOOnfulS OF cider
tarragon vinegar, teaspoonful of salt a
teaspoonful of sugar and a saltspoon of
paprika OF pinch of cayenne. For a po-
tato salad a teaspoonful of onion Juice or a
few chives chopped fine will be found an
addition.
In canning blackberries allow half a Gun
OF water and a cup of sugar to each quart
or berries Allow the sirup to come to a
Doll, skim and add as many berries as will
cover the surface. Cook slowly ten min
utes; skim out and add the others until all
are cooked. Return to the kettle, boil I'D
once hll the heated, steriized cans full to
oVerhowing and seal Immediately
Punch a la Francaise," as recently sery-
ed by French chef, was concocted as fol-
lows: To one bottle of red wine was added
the juice OF one orange and one lemon two
tablespoonfuls of powdered sugar, one ta-
hlespoonful of Maraschino and a pint OF
Clipped ice.
Do not overlook the fact that screens at
doors and windows catch and harbor an
immense amount of dust. They should be
dusted often, and at least once g. week be
vigorously brushed on each side with a
whisk broom
In baking cakes or gems in gem pans, If
there is not enough batter to fill all the lit
tie pans, put water into the empty ones be-
fore setting In the oven to bake