Evening star., 1898-03-12
HOUSEHOLD HINTS

be stiff and springy and the sides firm. A
lobster that has died before going into the
boiling pot is unfit for food. If the claws
are limp and sprawling, beware! A heavy.
muggy smell is also az sure sign that the
lobster is not fit for the table. Lobster is
an admirable dish, whether boiled, broiled,
deviled made in the fayorite chafing
dish preparation-a Ia Newburg. This
rather elaborate dish received it's name
from its inventor, freQuenter of Del
monico's. named Wendburg, but whose
mcdesty was so great that he objected to
the use of his name in connection with his
discovery unless partially disguised. 1t
Should not be spelled, therefore. with
hnal H., as is often done by persons who
suppose 1t is named from the Hudson
rver town. After the lobster is boiled
pick out all the meat from claws and tail
and cut into delicate pieces about an inch
lchg. Season with salt and a pinch of
cayenne, adding three or four mushrooms
cut in dice if desired. Melt a rounded
tablespoonful of butter in the chatting dish,
put In the meat, and lightly toss with a
fork three four minutes. Add a half
cup OF sherry or Madeira, as preferred, and
let the mixture simmer slowly ten minutes
longer Beat the yolks of three eggs thor
oughly you can beat them beforehand
and cover with damp cloth) and add a
tablespoonful of cream to the eggs so they
Will not curdle. Pour a half cup of cream
into the lobster and wine and cook until
l. bubbles which will be in a moment or
Two, then stir in the beaten yolks. AS soon
as 1t thickens serve. adding a tablespoon
ful OF brandy at the last, if desired.
A fruit ice cream which is popular at
the cooking schools is made in this wise:
The ingredients required for a quart of
ice cream which will serve eight people
1ash1onably or six people bountifully are
three cupfuls of milk, one cup of cream,
one large deep yellow egg, two tablespoon
1uis OF Hour. cne cup of sugar one level
tablespoonful gelatine df it is to be mold
ea)' 0ne,half pound English walnuts in
ene sneil and one-quarter pound of figs.
coax the gelatine in little of the cold
mlik, saving two or three tablespoonfuls
more more OF the milk to go with the sugar,
0;I,l mJur ana eggs. Mix thoroughly. Heat the
milk and add the flour, eggs and sugar
stirred in the cold milk. stirring carefully
until thickened. When it comes from the
hre add the dissolved geatine, the cream
and teaspoCnful of vanilla Chon the
walnuts and figs and put in after the
cream is frozen Take out the dasher and
Eeat in thoroughly. Pack.
Table decorations now are all indicative
or spring, the scheme of color selected be-
ing almost invariably yellow. When the
tables are long, two large flower pieces
equidlstant from the ends are the usual
custom. The foundation for these are rec
tangular shallow baskets filed with moss
and sand, into which flowers, their stems
wound with fine wire and fastened to tooth
piShS, DIE iii ust "A OmDln1tlOn freQuent-
ly seen now the daffodils or jonouils
used with yellow tulips ard asparagus fern
Narrow yellow ribbons tie the bread sticks
and the shades of candles or lamps the
giaces and tonbons. the dressing of the
salads, and the frostirg of the cakes all are
OF the same golden hue. Sometimes tiny
yellow silk pennants fastered to toothpicks
and set in the frostiEg of the cakes give an
additional bit of color to the scene
In ironing napkins, fold like tablecloths,
with the selvedges together, then iron
straight up ard down with the warp, not
fold back evenly to the edges. This allows
it to open readily. If there is a monogram
fold outside. Fancy folding is matter of
choice, but most private families prefer the
ordinary plain fold. Sherry allows but one
way, the English pocket to hold the roll
English papers advertise paper patterns
for showing how to fold linen in fancy
shapes Among these is the princes
feather, where the napkin is folded first in
pieats, then orinkled by running a silver
kIife or pencil through the center fold. The
salt cellar" of the kindergarten is also a
fayorite 81 ape.
Among the new lamp shades. the empire
effects are made of white stiff drawing pa
per with artistic designs painted on in
black or white water colors depicting beau
ties or scenes of the empire Louis XIV
shades have scalloped fiounces, and are
turned back near the top the upper part
near the SiaSS being caught with punches
Of ribbon.
Broicd SardneS make an admirable Lent
en- dish for luncheon or supper. Drain the
oil from large sardines, place them on a
bI o;ler and put over clear hot fire long
enough to heat the fish thoroughly, but not
dry them. Have ready finger pieces of hot
delicately Drowned toast, and place a sar-
dine each piece. Have some Of the oil
lot. and brush each piece over with It,
Place half teaspoonful of sauce tartari
on each sardine, and garnish the platter
with small punches of parsley.
Brownie overalls still grow in favor
with the rail- boy, who wants ''to have
fun undeteIred by constant admonitionS to
"5e careful of your Clothes, and by his
sensible mother as well on whom falls the
Cnus of keeping his clothes in repair The
blue jeans have been adopted by most of
the kindeIgartens in the poorer districts,
while they are equally popular in the sand
and garden work of the kndergartens
where the children of the 400" are taught.
If ice cream sticks to the mold and re-
fuses to slip out readily, put towel wrung
out of hot water around it q moment to
lcosen. Then if the outside seems soft, set
in iceboX another moment to harden again.
To remove chocolate stains in table linen,
Use cold water first, then boiling, holding
the spot over a bowl, and pouring the boil
ing water fro m the tea kettle through it.