Evening capital. (Annapolis, Md.) 1884-1910, 1899-11-03
DOMESTIC AFFAIRS.
Timely Reminders aud What the
Housekeeper Wishes to Know.

A new way of serving eggs is always
| In demand, especially IL good supper
| dish is the result First boil three eggs
| till hard and throw into cold water.
Make a sauce by boiling a few slices
| of carrot, two onions and bunch OF
sweet herbs in a quarter Of a pint OF
milk and the same quantity of water
| for Is minutes. When the milk is flaw
ored, strain it, thicken with a piece
| of butter rolled in flour; add pepper
and salt to taste. Remove the eggs
and cut each in thick slices; arrange
| in circle on q hot dish and set in the
oven. Pour the sauce round the slices
| of egg, reserving about two tablespoon
| fuls Color the remains of the sauce
with anchovy and pour in the centre OF
the eggs. Scatter chopped capers or
parsley over the eggs and serve with
croutons of fried bread round the dish
When poaching eggs don't forget that
a teaspoonful of vinegar I'm the water
which they are cooked makes them
snowy white. Remember to salt the
water. If they are dropped in muffin
rings in a deep frying pan of boiling
water they will be cooked soft by
standing the covered pan (removed to a
cool place. in water.
To clean sponges thoroughly dissolve
a handful of coarse salt in pint OF
water. Soak and knead the sponges In
this mixture for some little time; theh
rinse under the water faucet, and they
will be as good as new.
Steamers are now made with adjust
able trays provided with two sets or
cups. The cups of one set are deep
and are used for individual steamed
buildings; the other set has smaller
cups in which eggs may be steamed.
Finally. the trays may be taken out
and the steamer used for Its usual pur'
pose.
Here is a good way of using up
meats left over: Take any kind OF
meat, cut in small pieces, as small as
dice; put half butter and lard in
pan: let get very hot. Then put the
meat in and shake it until 1t browns,
and season; then put enough canned
tomatoes to cover and let stew Tor
about ten minutes. You will find this
much better than salad in cold wealth
err, and better than hash, SO try 1t.
am sure you will like 1t.
If. when veal loaf is ready for the
oven il is packed in melon mold, IL
will be found to take in q much better
shape. Wet the mold and closely pack
i'm the meat, A short time sufiices for
It to take form, when 1t may be trans
ferred to a baking pan and baked as
II I. fnI of xx-if
hot water to which n lump of butter
aaS been added.
The successful making of an omelet
is. according to experts, n matter of
precision of detail. The word, there
fore. of a French gentleman noted for
his skill in this line is of value when
he advices that the salt and pepper
should be sprinkled in after the eggs
have begun to cook-when the omelet
indeed, shows igns of setting. To
salt the omelet before 1t is put on the
stove. as many do, is to add to the
chances of its coming out heavy.
To make vinegar out of cider, put
cider in dry, warm place and put
some molasses in Ii; that gives II
something to work upon. In short
time ii will make vinegar. You must
not cover it tightly. Put piece of
oheesecloth over the opening so no
dirt can get in.
Knitting wool can be made a fast
color by soaking it in strong solu-
ton of salt and water. taking 1t out
after n few minutes immersion and
hanging to dry in the open air.
Fillets of haddocks make useful
dish of fried fish. Take as many
small fillets of fresh haddocks as yon
require, and tie each in knot. Flour
thicllly, dip in frying batter, and fry
in deep. boiling fat. Dry the fillets on
paper near the fire and serve with a
Slice of cut lemon on each
A shank of veal should he large
enough for three dishes-the hot stew
the stock for soup and bowlful of
good meat to make the "jellied veal"
The shank is best for all these.
Thin and valuable glass can be hard.
ened after this fashion. Tie II around
with hay, place over fire In cold wa
ter and allow the water to come to
boil Then let the glassware remain
in the water until it becomes cold
again.
In households where not only econ
omy but the real art of cooking Is
practiced. the water in which rice is
boiled is never thrown away. The
major part of the putriment goes into
this LIQUID. and its addition to a soup
Is both valuable and palatable.
Cut warm bread and cake with q
knife heated by being place in boiling
water.
Their Fine Jewels.
Mrs. George Vanderbilt is said to
have the finest rope of solitaire rubies
in the country. if not in the world. The
same thing is said of Mrs. Webb's rope
of pearls. which she is fond of wearing
looped deliberately over a velvet cor
sage. Mrs. John Jacob Astor has a IA
nous diamond crown and Mrs. STAN
AForf;.,,ar hos a anrnOpf 0f nmQrnIdS