Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-06-24
HOUSEHOLD HINTS

which poetic French chef terms the
ruby of culinary treasures" an excellent
English recipe for tomato farcie is worth
a trial. Cut in half, broadwise as many
firm, even-sized tomatoes as are desired,
remove the core and seeds carefully with
a spoon, then stand them (middle down.
"aro) IN assieve to drain off some of the
supernuous liquid. Meanwhile chop up
nhely TWO or three tiny onions, a half Of
a Glove of garlic df liked, and half a
dozen good. fresh mushrooms Brown the
onions and garlic over the fire in a little
butter, and then the mushrooms. Put all
| together over the fire, season To taste with
salt and pepper, and add q claret glass of
White Wine. When this bois I'D once nut
In a half cupful Of bread crumbs. previous
ly soaked in little milk and squeezed
rather dry. Cook for ten or fifteen min
utes. stir In the yolks of three eggs, and a
teaspoonful of finely chopped parsley and
tarragon. Cook five minutes longer and
put on a dish to cool Arrange the iona
toes Inside upward on a grating dish rub
bed over with lard olive OIL and fill with
the sturlng. Cover with bread crumbs,
sprlnkling of cheese Off desired), and on
each tomato place a tiny piece of butter.
Bake in hot oven for twenty or thirty
minutes. The stuffing can be composed Of
gooa 1resn sausage meat. added to the
above ingredients. This proceeding WILL
however, require longer baking, but nat
uraiiy makes the dish more substantial.
The green gooseberry. which has ALWAYS
been held in high favor by English house
Keepers and those of English descent for
the making of buildings and ''tarts,' is
now at it's best, and recipes for its use are
in order. The English tart corresponds to
our pie, and may be made with or without
bottom crust, as desired. If used with
out, as the English prefer, deep dish is
used. top and tal'' as many tart goose
berries as are required to fill it, Allow a
cupful Of sugar to every two cupfuls of
gooseberries and sprinkle a tablespoonful
OF Hour over them. Heap the gooseberries
with a rich crust. The edge of the crust
and dish may have narrow strip of cot
ton cloth dipped in water and flour bound
about them. pressing down tightly with the
thumb and finger to prevent the juice from
running out. This precaution, by the way,
is advisable for all fruit pies that are apt
to run over The strip of cloth should be
about an inch in width. 1t may be pulled
off as soon as the pie Is cooled. Bake the
pie about fifty minutes in moderate oven.
When ready to serve, dredge with powder
ed sugar and pile little whipped cream
on top if desired.
With Robin Redbreast's TIE Deum sound
ing clear from every crimsoned cherry tree
top, where he sings and eats and eats and
sings. the houSekeeper may know that it Is
high time for her TO enter into COMPETE
ton, If she expects to get her share. While
CHERRY PIE Is uOuDlleSS the most popular
of the various cherry desserts, there are
still other ways of preparing the luscious
fruit that will afford variety. One of the
simplest of these desserts is a cherry and
tapioca pudding. Soak one cupful of pearl
tapioca over night In cold water, having
washed 1t first through several waters. In
the morning, put on the fire with one pint
of boiling water, and simmer slowly until
the tapioca is perfectly clear Meanwhile
stone one and pnehalf pounds of sour
cherries. Stir INTO the boiling tapioca,
sweeten to 1tastes and take from the fire.
Turn into the dish it is to be served in, and
set away to cool. Serve cold with cream
This will serve eight persons
tocratic sound Han a plain carrot soup;
but by eitfer name it is soup that is
appetizing and NWholesome. Put into a
double boiler quart of milk, slice OF
OF ion and bay Aeaf. When at the boiling
point thicken with two tablespoonfuls of
butter and two OF flour, mixed. Meanwhile
slice and boil tho E.edium-sized carrots,
press through a ppree sieve and add to the
hot thickeued milk, from which the onion
and bay leaf have been removed Just be-
fore serving half a cupful of cream may be
added. *
Cherry vinegar, that will be appreciat ted
as cooling summer drink should also be
prepared now. Slightly wash two quarts of
cherries and pour over them one quart of
pure vinegar. Put in an .earthen bowl,
cover and Set in cool place for two days.
Strain. using a muslin bag, and to each
pint of liquid add three-quarters of pound
fifteen minutes. Strain, set aside 20 cool
for fifteen minutes, and it is ready ID bot
tie.
A new invention that will delight the
heart of the camper is a combination bed,
tent and boat. 1t consists of canvas
cover, which may be fastened to the mast
and extend to the edges of the boat, of
hi Ph c
stretches over a low frame. with a mattress
underneath, so made that it can be folded
away when not In use
Cheese sandwiches are always excellent
to serve with the salad course. Crate any
cheese. rub to a paste with butter. and
spread the bread. Dust with salt and pep
per and cut into strips.
Golf stick baskets made of wicker to
match all out-of-door furniture are in great
demand for porch, veranda or hall of coun-
try house. They are cylindrical in form
and usually painted the popular forest
green.
Cucumber sandwiches are a popular adj
diton to the fish course. Thin slices of the
cucumber. spread with mayonnaise. are
laid between buItered slices of whole wheat
or brown bread. They should not be pre-
pared until just before serving.
In sickness, when disinfectants are need
ed in sinks and basins. Sc carbolic acid,
allowing four tatlespoonfuls to each pint
of cold water. Pour down the pipes and let
it stay half hour before flushing.
Covers for sor oct cups come in imitation
of little brown jugs. They fit closely over
the cups, and are fastened with ribbon to
match the color of the table decorations.
A very little milk in tepid water is ex-
celIent for wiping off painted doors and
oilcloths.
Any utensil in which frying has been done
should be wiped out with soft paper before
washing.