Evening star., 1898-09-10
HOUSEHOLD HINTS

Lovers of the luscious oyster welcome
the month with an r in its makeup, and
renew their acquaintance with their IA
vorite bivalve. A PHILADELPHIA housekeep-
er famous for her skill in cooking terra
pin and frying oysters declares that the
secret of her success In the preparation
of the latter is her care in handling An
oyster, she afirms. should never have n
fCrk stuck into ii, and should never be
pressed and nattened, as SO MANY cooks
are prone to do. All manipulation should
be so careful and dainty that every oys-
ter should retain its original plumpn.ss.
Only the finest and largest oysters should
ever be used for frying These selects
should be carefully drained then patted
dry with a soft white cloth TO Zach
quart of oysters allow three well-beaton
eggs. mixed with half cupful of cream
Season with salt and pepper, and dip the
oy ysterS In the mixture one ny one Have
ready pan of fine well-dried brea
crumbs, and, removing the oysters from
their egg bath, roll carefully in the
crumbs. Lay aside in a cool place for q
half hour; lay in a wire basket: then i'm
merse in kettle of smoking hot lard, or
half lard and half drippinss. for two or
three minutes. Fry a rich, golden brown.
Drain. lay moment on coarse brown pa
with little parsley and quarters of lemon.
The glossy brown egg plant is now piled
high IN the grocer $ stall, and the family
bill of fare is enriched by its apDeararca
fried, baked or stuffed The latter l. tha
favorite way of serving this veg table on
the continent and in Turkey Wbara II is
universally used. A slice is cut from the
stalk END or the plant and the inside is
carefully scooped out, care being taken not
to break through the skin. The followed
plant Is then cooked for about ten minutes
In boiling salt water to cover While this
ls COOKING, the inside OF the egg plant is
chopped with one small onion, and added
TO half cup of soft bread crumbs n
tablespoonful of butter, a beaten egg and
salt and pepper to season. The shell is
tnen flled, the top slice returned to it's
place, and the plant baked in a rather hot
oven for half an hour. In frying egg plant
cut slices about a third of an inch thick
but do not remove the skin. Sprinkle each
slice with salt, pile and cover with a
weight to press out the juice. Drain well;
dip each slice in fine crumbs; then in beat
en- egg; then in crumbs again, and saute
them in hot fat drippings preferred.
Among the pretty tiny kickshavs'' sold
recently at lawn fete given in the Cats
Kills for the benefit of an oTphanage were
delicate maidenhair ferns sturdy brakes
ard other varieties of the wood fern, all
potted and ready to be carried back to the
economy and high art shook hands a
number of old tomato cans We're collected
scrubbed, had holes made in the bottom for
drainage. were filled with wood earth and
the thrifty wood plants carefully set there
in. Several sheets of crepe paper olive
scarlet, and red, white and Diua--yyo"e pur-
chased, and, under skilled fingers were
friled and shirred about he nDrOviscd
5ardinieres. Some We're tied With baby rib
ben, the same shade the cover. and
others laid in soft crepy folds, held in
place by invisible stftcnes. Almost every
summer guest was only too glad to possess
herself of one of these dainty souvenirs
of the summer outing, ana the ferns, in
the parlance of the small girls who sold
them, went like hot cakes.
Stuffed tomatoes, hot and brown, are sea-
sonabe and delicious addendGms to the
morning meal When the family is large it
Is well to prepare them over night. Select
firm round tomatoes, and scoop out the
centers, leaving them in the form of little
cups. Chop the tomato that has been re-
moved and mix with equal parts of fine
bread crumbs. Season well with salt pep
per. mosten with melted butter and return
to the tomatoes. Dot the tops with bits of
butter and bake half an hour in a hot oven.
These tomatoes may be served on we'll
Drowned slices of toast, or with a cream
gravy.
The easiest way to extract splinter deep
of steam. A rather wide -mouthed bottle is
filled two-thrds full of boiling water and
the injured spot is held close over the open
ing. The suction draws the flesh down. and
a little additional pressure is used assist
the exit of the Intruder. In a few moments
the steam extracts the splinter and the in
fiammation rapidly subsidies.
satisfactory way of giving a child
sugar its oatmeal, says one who has
made children's diets study, is to sprinkle
it lightly over each spoonful, using large
salt shaker, If care is given in the shak-
ing, only a little more than a teaSpoonful
will be required for an entire saucer of the
cereal
The popular "blue print" is now frequent
ly used to simulate tiling A fireboard
with border Of the prints is not only
artistic but a perpetual reminder Of past
delights when the photographs have been
taken by some member of the home circle.
An expeditions way to remove ink stains
from the fingers is to dampen the sulphur
end of match and rub over the offending
spot
Meat should never be washed. It can be
cleaned by wiping it with wet cloth.