Evening star., 1898-11-19
HOUSEHOLD HIN rs

Salted peanuts or almonds must not be
forgotten in the Preparation of Thanksgiv-
ing dainties These may also be prepared
several days in advance, and the shelling
and blanching will afford the children an
admirable opportunity Of working off their
superabundant spirits. While almonds are
| considered a little nicer. the honest peanut
| is not far behind, and 1t possesses the ad-
vantage of being much cheaper. They may
be purchased already roasted or not If
| the latter. they can be roasted in the range
oven, taking care that they do not burn.
| To blanch them, cover the shelled nuts
with boiling water, let them stand half
| hour, then rub the skin off with the thumb
| and forefinger. Allow them to dry thor
| oughly before proceeding with the next
| step Put q tablespoonful of pure olive oil
| or melted butter over the nuts and toss so
| that all are thoroughly coated. Sprinkle
heaping tablespoonful of salt over them
| and toss again. Then spread them on a
pan in a rather quick oven shaking and
stirring until crisp and delicateiy coloreG.
When finished, put on a soft paper to alb
sorb all superfiuous grease.
In New England family-oh. tempora,
| OH -nores,-the Dutch supper has be-
| come the established Sunday night lunch,
and great is its popularity and wide
spread the fact of its toothsomeness, that
woud-be partakers come dropping in at
lunch time from near and from far to join
in the oblation. Sweet rye bread forms the
foundation of this feast cut in rather thin
Slices spread with butter and put together
with a filling of smearcase or Dutch cheese
made soft with cream and topped by a lay
er of Spanish onions sliced extremely thin
salted and peppered. Two plates piled high
with these stand on either end of the table,
a bottle of beer or cup of fragrant coffee
fanks each plate while a generous dish of
dDupbDI and vet another nf
pete the menu, which seems most satisfy
ing.
The chairman of the government COM
1nittee of tea experts declares that few
Americans understand how to make tea or
how to obtain the maximum benefit from it.
| 1t should be taken between meals and with
| cut much food, when it becomes a harm
less yet powerful tonic. England discov-
cred the secret long ago, and hence the
universal custom OF the : o'clock tea mid
way between the luncheon and dinner hour
| The preparation Of the tea is more impor-
| tant than the quality, for the best tea badly
| drawn is worthless. First, the water must
| be fresh: second it must be thoroughly
| boiled for ten minutes: third, the tea must
| never be allowed to boil and must never
| draw over ten minutes. Prepared in this
way. and limiting the quantity to not more
| than five cups day. the world might
| drink tea for a century" says the expert
! without feeling any detrimental effect
| whatever
| In furnishing say the decorators. the pre-
| vailing idea now is harmony throughout
| the lie lding characteristics Of both uDhOl-
| STEERING fabrics and wall papers being bold
| ness in design and strength in coloring.
| Brilliant colors in wall papers predominate
the red, greens and blues-in marked con-
| trast to the soft. subdund tones of last sea-
| son. When period furnishing is desired
| the Louis XVI, Louis XIV or the empire,
| Gn appropriate combination for wall frieze
| and ceiling is furnished by the manufac-
| turer. Rrocatelles are N demand for hang
| ingS, furniture coverings and walls. For
| halls the fashionable materials are figured
| or striped veiCGrs and tapestries, with me-
| tallic effects in the background or in the
| figure. Copies of old-style tapestries are
| also much employed.
| Some cardinal points to remember in the
| making of candies are that the finest gran
| ulated sugar is preferable for cooked cam
| dies; that sugar for candy should not be
| stirred while boiling; that butter should
| not be added until the candy is almost
| done; that cream and favorings must al
| ways be added after the candy is taken
| from the fire or their richness will be lost:
! that cream should always be used in prefer
ence to milk; that, failing cream, butter
should be substituted; that pure fruit juices
t-strawberry. pineapple, lemon and orange
make the best faverng, and that veee-
| table colorings ara best. In making the
/ colorings, remember that blood beets give
dark red color, cranberry juice delicate
| pink, fresh spinach. allowed to stand day
! in tablespoonful of alcohol, gives a deli
cate green, and the yolk of egg or juice of
| grated carrot will furnish yellow.
If the Thanksgiving pumpkin pie be in
tended to initiate the pies of our ancestors
it should be baked in a square biscuit tin.
Sentiment aside. it tastes quite as we'll
baked in the ordinary round tin or agate
pie plate. Cook the pumpkin with the skin
on. having only enough water in the bot
tom of the kettle to prevent its scorching.
Rub through sieve enough pumpkin to
make a pint. Add to this a scant cup of
sugar, a saltspOOn of salt, a teaspoonful
each of cinnamon and ginger and pint of
hot milk. When the mixture is cool add
two well-beaten eggs, pour into a plate
lined with tender paste and bake until
brown. The genuine New England pie is
usually sweetened with nolasses.
Don't forget, oh. housekeeper with only
the one maid Of all work, that to success
fully serve your Thanksgiving dinner you
must have the greatest part of it ready
the day before. The turkey. the vegetables,
the salad and the coffee will have to be pre-
pared on Thanksgiving day, but all the 9TH
er concOmitants of the feast should be in
readiness, requiring merely the finishing
touches The turkey, too may be stuffed
the night before, in order to reduce the
mornings work to minimum.
The one thing not to be forgotten at the
close of the Thanksgiving dinner is the
loving cup, whose contents may be home
! breWed beer, sparkling cider or naullad
wine. AS the cup goes its rounds the heart
swells with good-fellowship, the eyes grow
moist with thoughts Of the absent and the
gone before" and a newer sense of graft
tude for ''mercies past" takes possession
Of every soul.
Again the refrain rings IN our ears:
God bless you and God bless me,
God bless us every one"
If an especially light dressing is required
Tor a fowl, allow to every two cups of the
stufliIng one teaspoonfuI of baking powder