Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-02-11
H0USEH OLD HIN TS|

daily dietary which contains the
requisite combination of alimentary prin-
ciples for just maintaining health in a per-
son of average height and weight, under
en- osure to temperate climate and
moderate amount of muscular work, is this
given by Sir Henry Thompson, the recog-
nized authority on foods and feeding:
Bread, to 10 ounces; butter, bacon in
Guiding the former used, in cookery,
ounces; fish, cooked, "A to 5 ounces: meat,
cooked, including poultry, game and for
soup. to ounces: eggs, 2 or 3, including
those used in cooking; rice, macaroni, oat-
meal or other farinacea, and -four in cook
cry, to ounces; potatoes, cooked, 4
to ounces; sugar. including cookery, /
ounce; green vegetables and fruits, 4 to
ounces; milk, including that used in cook
| cry, y pint: mineral salts, mostly included
in foregoing food except salt used in cook
cry and at table; water in tea, coffee and
other forms of drink, about 3 to pints
1t must, of course, be understood that de-
viations from the proportions here named
| may be required in the case of different
proteids or flesh-forming food will be nee
essary, and more of the fats; in Others
more or less of the carbo- hydrates.
To prepare Scotch woodcock for half
dozen people make ready six slices crisp
toast, SIX hard-5olled eggs, two tablespoon
fuls butter, one Tablespoonful -four, one
tablespoonful anchovy paste, one-half pint
milk. one-half teaspoonful salt and grain
of cayenne. Slice the eggs on a deep plate
ard chop with silver knife until fine. Put
the butter in the chatting dish, and when
melted add flour and stir until the mixture
brown. Add the milk little at time,
stirring all the while, and stirring with the
back of the spoon, not the edge Stir until
1t bolls, add anchovy paste. salt and pep
per, COOK one minute, add the eggs and
cock three minutes. and serve on toast. AS
there is a great difference in the anchovy,
taste before sailing and peppering. If pre-
ferred raw eggs, stirred in like scrambled
eggs, may be used in place of the boiled
ones, and will be found more digestible.
A novel but timely and delicious entree
now is stuffed cabbage Choose for this
purpose small firm head of cabbage. Re
move the cutter leaves, tie in a cheese
CLOTH cover and cook. in boiling sailed
water for fifteen or twenty minutes. Re-
move and lay in a pan of cold water When
quite cold take a sharp thin knife and re-
move the stalks, leaving a. hole about four
inches deep. Without making the mouth
of the opening any wider excavate the cen
ter until there is room for about a cupful
of force meat. Chop the bits of cabbage
removed very fine with some cold boiled
nam pork or cooked sausage meat. a very
d
and few fine bread crumbs. Fill the cav
ity with this and bind strip of muslin
cover the hole where the stem was. Open
some OF the leaves, taking care not to break
tfem, and put between them several spoon
1GiS OF the fofce-meat. Then tie the whole
cabbage up again: put a saucepan with
a pint of pot liquor from boiled ham or
cornbeef and bake in the oven or stew
gently on the back of the range until ten
der. Take out the cabbage. unbind with
caution and lay in hot dish. Strain the
gravy. thicken with a, little flour, add pep
per, piece of butter and few tablespoon
fuls rich milk or cream, and pour about the
cabbage.
Good sponge cake. served with sweet
cream or a glass of milk is an excellent
lunch for an invalid A simple and excel
lent rule calls for two cupfuls of pastry
flour, one cup ard a half of powdered
sugar, four eggs, one teaSpoonful cream
tartar and a scant half teaspoonful of
soda, two tablespoonful of lemon juice
and a half cup of cold water, or, if pre-
ferred, half cupful of boiling water put
in last. Measure the -four after sitting once,
then sift four times. Beat the yolks until
lemon colored and creamy and the whites
until stiff, adding the cream tartar to the
whites, When very stiff, add the sugar to
the whites, stir well, then the yolks, flavor
ing, soda dissolved in the water and flour.
Beat until light and bake from twenty to
| thirty minutes in q moderate oven.
Mint creams are thought to aid digestion
and are frequently served at dinners when
the finger bowls are brought in. They may
easily be made at home. Put in a granite
saucepan or the chafing dish two cupfuls of
graduated sugar and half cup of water.
Stir until the sugar is dissolved, but
! longer Remove the spoon, and after the
syrup begins to boil, boil just eight min
utes. Remove from the fire, add eight
| drops of peppermint. stir hard. then drop
from the tip of the spoon waxed paper
a marble slab.
If stone steps are in good condition the
| weekly or semi-weekly cleaning with hot
| water followed by notwithstanding will suf-
| fee. If they have become creased, that
| may he eradicated by pouring a strong soda
| solution over the spots and then covering
| them with paste made with fullers earth
/ and boiling water, leaving it on over night.
Shallow wooden bowls are being largely
| used in England for the serving of baked
potatoes. Pretty Russian wooden bowls
can frequently be picked up here. inexpen-
| sive but exceedingly artistic that are used
! for fruit.
| If in using sour milk for cookies, griddle
| cakes or mullins, it does not foam 1t
| should when the soda is added, a teaspoon
full of vinegar added to the milk will usual
| ly produce the desired result
! The German method of cooking carrots
| is to scrape as lightly as possible, cover
| with boiling water, and add one teaspoon
| full sugar but salt. Boil until tender,
| then season.
Block sugar may be purchased now in
| pretty shades of pink, green, yellow and
| blue. For color teas this sugar is found de-
| sirabe and the dealers assert that the
| coloring matter is perfectly harmless.
A delicate entree Is made of lambs
| tongues boiled until tender, cut lengthwise
| in three pieces each, and covered with
| cream or tomato sauce.
| In making up unbleached muslin, allow an
| inch to the yard for shrinkage.
| The New Shirt Waist.
| From the Philadelphia Times
| If you are all wise women you take adj
| vantage of the mark-down sales of wash
| silks, which make the prettiest and coolest
| shirt waists imaginable. Ii takes but four
| wards of material TO make the simple