Evening star. [volume] (Washington, D.C.) 1854-1972, 1898-01-15
How Eastern Women Care for Their
Fine Rugs.
RECIPE FOR TOMATO JELLY SALAD
An Old-Fashioned Cake That is
Worthy of a Trial.
RULES FOR BREAD MAKERS
Written for The Evening Star.

these artistic fabrics of the LOOM There
no one thinks of stepping upon them with
MS dusty shoes, and chair legs grind
cnto"ard holes in them. But, beyond that
there is still greater difference. Every
housekeeper washes rugs and curtains at
least twice year, and oftener if occasion
requires. All along the roadsides at the
public fountains in Asia Minor one sees
the women, skirts tucked up, and mounted
on wooden clogs, vigorously scrubbing their
rugs or draperies with brush of twigs
Soap is rarely used. but this rubbing in
pure water, length by length and always
WIN the warp, has the effect of bringing
out the original luster of the material 1t
is owing to this care and scrupulous clean
mess that ancient rugs. embodying years
OF artistic work and skill, remain in per-
1ect condition after being in constant use
from generation to generation.
A pretty and seasonable salad for this
time of the year. when fresh vegetables
are not always attainabe, is tomato Jelly
salad This is appropriate for luncheon
dinner or supper, and is best made the day
before 1t is TO be used. To make it, put
In a saucepan quart of tomatoes a stalk
OF celery, small Onicn, cut into quarters,
two bay leaves and a half dozen cloves
Cook together until the tomatoes are very
SORT then strain, and to pint of juice add
half box of gelatine that has been soaked
Tor an hour in half cup of cold water a
teaspoonful of salt, half teaspoonful of
paprika or white pepper If preferred a
tablespoonful of lemon juice and the same
OF tarrason vinegar. Stir until the gelatine
IS all dissolved, then strain again and turn
into cups or small bowls about the size of
a tomato. to harden Serve on lettuce
leaves with mayonnaise dressing, or use
a round border mold and serve with the
center of the mold piled with crisp celery
cut into bits and mixed with mayonnaise
A real old-fas hioned cake-almost coeyal
with the "old oaken bucket"--is the dried
apple cake. Although ancient, its merit
entities 1t to an introduction to this genera
| ton. who will doubtless appreciate it as
much as their "forbears" Soak one and
one-half cups of dried arpleS over night in
cold water and then stew soft the day be-
fore using, in One-half cupful of molasses
Add to the APPLES one-half cupful of but
ter, stir to cream with one cupful of sugar
and two-thirdS of a cupful of sour milk
Add again two well-beaten eggs, one tea
spoonful cloves, two teaspoonfuls CHINA
mon and half grated nutmeg. Roll in
Hour; one curfui of stoned raisins. two
thirds of cupful of washed and dried cur
rants and an eighth of pound of citron
| shaved in fine bits. Line a cake tin with
| buttered paper; put in a layer of the bat
| ter, then a sprinkling of the raisns, cur
| rants and citron: then halter again. Fill
the tin to the top and bake about an hour
in moderate oven.
| While white bread can be more thorough
| ly digested than brown, the latter if prop
crly made. is more capable of satisfying
| the needs of the body. Persons using bread
made from fine flour should supplement It
| at every meal with some food containing
| an abundance of proted. such meat
| cheese or eggs. or dried peas or beans. AS
! one-half the human body Is made up of
muscle. and fully one-fifth of that muscle
| is protefd, which only be furnished by
| proteid again. the Importance of muscle
supplying food in the daily bill of fare must
! "a oh nf
| An excellent rule for the health food
| quick process bread is this, as taught in
/ the cooking schools: Add to pint of thin
| oatmeal one pint of warm milk, two COM
| pressed yeast cakes dissolved in a little
warm water. two rounded teaspoonfuls of
| sugar. six level teaspOonfuls of shorten
| ing, rounded teaspoonful salt. Set in
| the morning. adding entire wheat -four and
| stirring and cutting with the back of a
| knife until you can't stir any more. Cover
| lightly and set to raise. When twice it's
| bulk-which will be usually In about two
| hours and a half-stir and knead. divide in
| loaves, and again set to rise. When light,
| bake in q moderate oven three-quarterS of
| an hour until well done.
Not so many years ago it was the excep-
| ton to the general rule when a house
| keeper ''set her sponge in the morning in
| stead of at night. With the old method the
! bread was good one week and poor the
| LeXt, the excuse usually being that it was
| either chilled or overheated. Under the
present regime there is no excuse for its
| being anything but perfect every time.
| More yeast and shorter time result in
| much better bread than produced by the
| old method.
question often on the lips of beginners
| in the art of bread making is, why do
| you put potatoes in bread sponge?" and
| any answer aside from "to keep the bread
| moist longer" is usually a poser to even an
| experienced cook. Another explanation to
| interested phanoicfrIy ~ yi,,,r
| is that boiled potatoes being largely starch
! are mixed with the dough to hasten the
| rising. because cooked starch is changed
| into sugar more rapidly than the raw
starch of the wheat, which in its normal
| state is close and compact The sugar in
! turn is converted into alcohol and carbonic
gas. and the gas being lighter than the
| dough rises and expands the whole elastic
| mass into two or three times its original
| bulk.
| Among all the penitude of picturesque
| or comfortable pillows and cushions, more
| perhaps fulfills its modest mission better
| than the little cushions used at the hos
| pitfalls for tucking under back knees hins
or arms of the patient tired and "achy''
| from lying in one position. They are about
| half yard in length by a quarter in width
ard are made by loosely stuffing cover of
| coarse mesEed net or chcesecoth with
! long, narrow shavings of white tissue ma
| per- such as are used in packing oranges
| These are so soft, cool, flexible and alto
| BetHer convenient tEat TWO or three might
| well be added to every housekeeper's
emergency" store against a day of need.
| In washing shawls or other knitted or
| crocheted woods, use warm suds in which
| tablespoonful of ammonia has been
| acded to each gallon of water Let the ar
| tfcle soak about twenty minutes then
| squeeze 1t in the water until clean Rinse
| in clear water, being careful that the tenn
| peratule remains the same, and do not
| stretch too much by ironing or pulling.
An excellent way to cook fresh haddock
| or cod Is in tomato sauce. Cut a pound of
| the flesh in slices. salt, pepper and flour
| Well and put in an earthen dish with n
small slice Of onion. Cover with strained
| tomato and cook slowly from one-haIf to
| one hour in the oven or on top of stove
! 1t will be found an excellent plan to have
| a groove at the back of the pantry shelves
| so that platters and large plates may stand
| up, thus ecohomizing space
| Imperial Autographs Wanted.
| From the Pittsburg Dispatch.
When Andrew D. White now JTpited