Evening star., 1898-06-18
HOUSEHOLD HINTS

Asparagus has so short a season that it
should be used in as many ways and as
| frequently as possible. Happy the wo-
| man who has an asparagus bed of her
| own, from which she n ay cut, in the early
| morning always, the tender, brittle stalks
| which are in striking contrast to the long.
| woody, wilted stalks of the ordinary huck-
ster. So wholesome is asparagus that not
| a scrap should be thrown away. While the
long woody pieces are absolutely impos-
sible served as a vegetable, they may be
| used In the concoction of a cream of as
paragus soup, and any left over bits can
| always be utilized folded into an omelet
| The French method of cooking asparagus
| as a vegetable is to immerse the stalks
| tied up in a bundle, in boiling salted wa
ter, allowing the tips to stand above the
| water and steam tender instead of boil
ing. Boil until tender. but not broken, and
| serve with a white sauce. A French wo-
| man eating asparagus will always take a
| stalk at time in her fingers, dip the head
| In the cream sauce. and daintily nibDle
| as far down the stalk as seems tender
In America, 1t IS usually served on butter
ed toast, each slice being dipped in the as
paragus liquid. Season. Asparagus may
! also be fricasseed, scalloped or made into
soup or salad.
| June, with her wealth of roses, is upon
US, and ways for preserving the fragrant
petals are in order. In the orient preserv-
/ ed rose leaves are a confection that holds
! the highest place in the housekeeper's store
| or sweets There is but one kind of rose
| that is used for this purpose, delicate fra
| grant pink. When the bush is at the height
| of its bloom and all things are in readiness
| the women of the household go out in the
early morning, while the dew is still upon
the leaves, and carefully strip the bush of
| its fragrant burden. Then a rich syrup is
| made of honey and water sugar and
| water and into it go the leaves, carrying
| with them ali the fragrance and sweetness
| OF JuneS When cooked to the jeIlying point
| the rose-scented, rose-colored confection Is
| carefully packed in small glasses or cans
and set away, to be brought out on festaI
| occasions and served in tiny spoonfuls to
| each guest.
| 1t would be far better for Americans
| at this time of the year if we INDUCED less
| IN pastry, sweets and heavy salads such
| as lobster, crab, chicken and the like serv-
ed with MayoLnaise and instead would
eat Win every dinner some sort of green
| salad with the light French dressing Just
as present the gardens, fields and markets
| are rlch IN salads from which to choose.
| mere Is crisp, tender lettuce in well-round-
ed heads; the delicate Bermuda cabbagss,
| water cress fresh from meadow streams,
| delicate chicory, wholesome dandelion, ap-
| petlzlnS escarole-the broad-eaved Batavi-
| an form OF chicory-and the sweet green
| peppers which combine SO well with any
| salad. Beside these. fine tomatoes young
| beets, Bermuda onions, artichokes and rad
| lshes swell the list from which the house
| keeper may take her choice.
| Wideawake confectioners, not to be out
| done by silversmiths and dry goods mer-
| chantS, mllllnerS and StationerS have risen
| to the occasion and now We have patriotic
| ponbons and bonbonnieres. The latter
come IN all sorts OF quaint conceits. There
are forts with banners flying from their
| miniature DattlementS and fierce chocolate
| cannons protruding. There are knapsacks
| galore, some bearing Dewey's picture and
| others emblazoned with the national coat
| oi-arms. There are trumpets and shawms
| drums and shields. shells and tents: even
| the ambulance finds here it's counterfeit
presentment. Boxes, square, round and
| shield shaped, vie in favor with soldiers
ana sailors hats, decorated with bands of
| the national colors, while ices and creams
| take up the story where bonbons and bon
| bonnieres leave off.
| Inc piano lamp has lost its prestige in
| iashlonabie drawing rooms, and the tall
| brass candlestick, at least four feet high
| ana holding single candle four inches in
diameter, is having its innings. Originally
| intended for bed rooms only, they are now
MADE TO do duty in drawing and dining
| rooms as well. A framework that comes
| with them is capable of sustaining large
SILK or paper shades. new device con
| sists OF "a simulated bright red poppy of
| ellher crepe paper or silk, which from it's
! form throws the light up in a most pecu-
! mar way. The wrought IRON shade, which
| 10 lhe proper accompaniment to the
wrought iron candlestick, is made of black
| form the framework with the omen snaces
| nlled in with silk hand-painted in dainty
ngureS or scenes.
| new gaStronomic titbit, commended as
| uehclous Will prove an acceptable addi-
| tioh 10 the menu OF a course breakfast or
| luncheon. Cheese croquettes are the names
| or these deectable dainties Cut m into
| dice shapes says the one who knows. "one
| pound of American cheese. Have ready one
| eupiui OF not cream sauce in saucepan
| Adu the cheese, also the yolks Of two eggs
diluted with little cream. Stir the whole
| and let the mixture remain on the stove for
minute until the cheese gets steady. Sea-
| son with salt, red and white pepper and q
| little nutmeg. Put this mixture on the ice
| until cold, then form into croquettes and
roll In bread crumbs. Dip in egg. then in
tl tn luniSs , AGAIN, and Try in deep, hot fat un-
An appetizing asparagus salad is made
| by boiling the asparagus stalks in salt wa
| ter until tender and steamine the tons
| Drain, throw in cold water, and let them
| stand half an hour to chill. Drain. wine
cry. put In salad bowl and pour over a
french dressing made to suit the tastes of
| the FAMILY. good proportion for most
| people is half teaspoonful of salt a dash
OF white pepper or paprika, four tablespoon
| iuis OF ollVe oil, and one tablespoonfuI
| vinegar or lemon juice. Mix we'll and pour
over the salad. This dressing If used for a
| dinner salad, should be made at the table
| and can be most readily mixed by shakin1
| in bottle
The growing popularity of the mush
| room is evidenced by the immense number
OF dishes now being sold especially for its
| serving. The greatest demand is for the
! picturesque little French dishes of pale
| red earthern ware, similar in colorinp 1o
| the Boston beanpots. Individual dishes are
| more fashionable than the larger ones
put are, OF course, more expensive. Glass
covers shghtly engraved go with these
| dishes and serve to keep their contents
| hot.
A rose brandy that is better for flavor
| ing than the distilled rose water is made
lii this way: Gather the fragrant leaves
without bruising. Fill pitcher and cover