Evening star., 1899-03-25

playthings that are considered injurious to
health, and that the shooting of arrows,
by which SO many children are blinded,
should be prohibited.
An oyster omelette, prepared in the chat
ing dish, that recommends itself for the
Sunday night tea, is made In this wise:
Cut in two half pint of oysters, raw or
cooked, and sprinkle with a half teaspoon
of lemon juice and half saltspoon of pep
per. Beat three eggs, whites and yolks
separately, adding the oysters and three
scant tablespoons of oyster liquor or milk
to the yolks. Put a tablespoonful of butter
in the outlet pan over the hot water pan,
buttering the sides thoroughly When hot
pour in the beaten whites and then the
yolks with the oysters. Do not stir, simply
cut them in. Cover and cook for twenty
minutes. If desired, this may be turned
spoonful by spoonful, or simply served from
the chafing dish on hot plates.
When a person faints or loses conscious
ness, lay him fiat on his back, but take
pains to turn the head a little to one side
in order to prevent whatever is elected
from the stomach being drawn into the
lungs should the patient vOmit. If the face
is red or flushed do not give stimulants. but
raise the head trifle, and lay cloths dipped
in cold water upon it. If the face is pale
and the patient has been laid upon a sofa
let the head hang over so that it may be a
little lower than the body, sprinkle the face
with cold water and hold camphor or am
monia to the nose.
Bakewell pudding is a favorfte English
dessert that may be served either hot or
cold To two ounces of sugar add the Juice
and grated peel of a lemon, the yolks of
four Well-beaten eggs, the white of one
Whisked to a froth and three ounces of
fresh butter which has been melted until
sufficiently soft to be creamy, but not oily.
Beat all the ingredients together, and when
thoroughly mixed pour into pie dish, lined
with pun paste, over which layer of april
cot jam has been spread; bake in quick
oven about half an hour. If served cold
turn out of the dish.
For the Informal afternoon at home, tea
is served in a variety of ways. Following
the Hungarian and Austrian methods rum
or brandy is frequently used, adding about
a teaspoonful to the cup of tea. Just now
branded or simply preserved cherries are
considered a deectable addition, one Suf-
hcing for each cup. slice of lemon or a
few bits of shredded pineapple are also
popular. while the cream jug is again in
evidence for those who can't enjoy their
tea without "a wee drop"
Frozen beef tea will be found an admir-
able thing for invalids who must have all
their food cold. Put a small pail in a
wooden bucket and surround it with salt
and crushed ice taking care that salt
gets into the pail Put cold beef tea in the
pail and let it stand for about ten minutes
At the end of that time take the cover off
the pail and scrape the congealed froth
from the sides. Beat we'll and put back
the cover. Do this two or three times,
when the tea will be frozen smooth. Serve
in a glass like sherbet.
Now that twigs are beginning to show
life, a vase of water filled with cherry,
pear, peach, apple, Towering currants or
pussywillow branches, will prove an un-
failing delight Change the water fire.
uuently and in a short time bursting bloom
will fill the house with fragrance.
Cut flowers may be preserved for a num-
ber of days, if every night the vase con-
tanning them is set in a cool place, while a
paper is closely twisted about the bios
SONS to exclude the air. Treated In this
way English violets may be kept fresh and
fragrant for nearly a week.