Evening star., 1898-08-06
HOUSEHOLD HINTS

| teronang> of hospitality with no sign Of
fuss" nor yet of feathers" Nearly all
| Engiishwomen ride the wheel, not so much
| for the mere pleasure of riding as for the
| convenience. Country houses are far part
| bat distances do not Seem TO count and
Z! every pleasant afternoon one is sure to see
| a party of ladies on their way to ca, ou
/ some friends. A light tea consisting od
| sandwiches and tea cakes is served each
| afternoon with the cup that cheers or
| the lawn or in the drawing room of ever,
| house, and callers have the privilege OF
| taking any guests they may happen tC
| have staying with them without the lor ma l.
| ity of waiting for a call or special in vita.
| ton. Bicycle skirts are worn much Longer
| there than here, SO that they are in nc
! ways noticeable when the rider is off hel
! wheel AS every large house has a relinae
/ of servants, thoroughly trained the hostess
| has not the slightest anxiety lest her guests
| be neglected. A maid is always at hand &c
| do what she may for the comfort of the
guests Three men serve at dinner for
| twelve, and two are at hand to meet guests
! at the door, one to open it and the other to
| make the announcement in the drawing
| room. Cards are not used unl=ss the nest
| esS is not at home.
| The newest nursery plates are not only
| lovely in design, but suggestive in thought
| to the little folks SO fortunate as to possess
| them. There are colored designs of scenes
| scriptural, historic or familiar through nur-
| sery tales, while underneath are notices or
| verses descriptive of the Illustration On
! these plates David and Goliath renew their
| engagement Little Boy Blue blows his
| horn, John Gilpin continues his historic
| ride unto 'the wash of Edmonton 50 gay"
| and Cinderella, the prince and the fairy
godmother assume their respective roles
| Some of the more expensive historical
| plates introduce the coats-of-arms and flags
| of the nations they represent as a border
] about the central design. While a year ago
| it was almost impossible to find purely
| American designs, the present burs ting
| wave Of patriotism has brought in its wake
Dewey, Hobson and naval plates in abun-
| dance, while the American flag runs riot in
| borders as well as central designs.
Whoever has once been fortunate enough
to eat Georgia waff1es prepared by one of
| the good Old nanny cooks of that state
Will rank them far above the rest of the
waffle fraternity. Two eggs, one pint of
Hour, cne and one-half cupfuls of milk or
cream. butter the size of a walnut and a
saltspoon of salt are the requisite ing.edi-
ents to which may be added a scant tea
spoonful of baking powder If cna wishes to
make assurance of Hghtness doub.y sure.
Mix the baking powder--if used-lnd the
salt well in the flour by sitting and rub in
the butter. Beat the eggs thoroughly add
TO the milk then to the flour and beat again
until about the consistency of rather thin
paste. Have the waffle irons very hot anC
well creased and bake Immediately. Serve
with butter, syrup or honey.
A new recipe for delicious homemade
peanut candy that finds a ready market at
the church fair or lawn festival is made in
this way: Shell one quart of peanuts. skin
and roll fine. This quantity of nuts when
measured should make lust a coffee can
full. Put heaping coffee cup of eranu-
lated sugar in an iron granite pan, set on
very hot fire, and stir constantly until 1t
melts, remembering that 1T must melt
quickly to be a success. Meantime put the
peanuts in the oven to heat land have pans
buttered and put on the back of the range
where they will be hot. AS soon as the
last of the sugar is melted, pour the hot
peanuts into 1t, take directly off the fire,
candy when cold can be broken into pieces
and should be thin, crisp and shiny
There are few special points In greas-
ing waffle irons that are well for the novice
to bear in mind Put the irons over the
hre until hot on each side then rub both
griddies with piece of salt pork or suet
on a fork or a bit of butter or sweet
drippings tied in a clean cloth. The heat
will melt the butter and let 1t run through
the cloth. Close the griddles and reverse
winch viii allow the fat to run evenly over
them. Put the batter into the center of the
waffle iron over the fire. cover and cook a
moment on one side, turn and cook a little
longer on the other.
A bed of bright nasturtiums Is constant
delight from various points of view While
always ornamental, the nasturtium leaves
blossoms and seeds are appetizingly edible
as We'll: The leaves. sprinkled lightly with
salt and spread between thin slices of bread
and butter, are among the daintiest of
sandwiches for the picnic basket or the
afternoon tea. The blossoms are delicious
IN salad with French dressing while
the seeds, gathered when small and green
before the inner kernel has become hard
are admirable substitutes for capers or a
welcome addition to any mixed pickle.
A brown or gray linen skirt that has be-
come stained or spotted may be fresheued
and restored to eminent respectablity by
soaking for few hours and washing in a
decoction of hay tea. If the cured hay is
not at hand, a few handfuls of grass cut
from the lawn and dried may be used Put
1t in kettle Of cold water and steep for
an hour on the back of the range Strain
ana SOAK and wash the skirt. This may
after the original color a little, making it
more the tint of the grass CLOTH but it is
pretty and effective In disposing of the
spotS<and stains.
The pretty English fashion of hanging
portraits all down the sides of the stair
case is obtaining following among Ameri-
cans as well. One young American matron
VINO mas spent much time abroad, and who
Is a great admirer of the good English
queen, has her staircase lined with thirty
prints OF her majesty, taken at varying
ages Whether a truly patriotic American
would find equal pleasure in a row of the
Presidents of the United States is uues-
ton that admits of doubt from an esthetic
standpoint at least.
baltimore trotters," is the resounding
cry of Brooklyn coIored uncle" who is
making good living from the sale of these
old southern daintes. The pigs feet are
scraped and washed clean put into a
saucepan with hot-not boiling-water to
cover, and simmered for three or four
hours until tender. They should be salted
to taste when about half done They are
then packed in stone crock and covered
with spiced hot vinegar. They are ready
for use in a day, and may be eaten hot or
cold. Uncle Remus" sells them piping
hot in cold weather and cold in August
days, charging cents for ''trotter'' and
its accompanying slice of bread.
1t Is customary with a real "Virginny''
cook to boil a whole ham at a time until
nearly tender, and then slice from that for
broiling or frying to serve with eggs
Hams or strips of bacon that are to be Kept
on hand during the summer are rubbed all
over outside with thin coating of hickory
ashes to prevent mold or rust.