Evening star., 1900-10-13

plain lining OF light green, blue or pink
paper cambric hides the frame, fastened
into position with pins A plain width Of
the same cambria, covered with Cwiss, Is
fastened foot or so above the center or
the glass, falling on either side to just far
enough below the top of the box to allow
Of its being tied back with ribbon bands OF
the same shade. A slip Of the cambria
envelopes the box, full enough over the
front to allow ingress to the shelf below.
Over this fall curtains of dotted Swiss. fall
ing just to the floor. brass-headed tacks
holding the curtains in position around the
edge Of the table A knot of ribbon fastens
the drapery in place above the mirror, and
everything is in readiness for my lady
toilet accessories.
A delicious rich and old-fashioned pre-
serve is made from citron melons, which
can be found in the markets until late In
the fall. Prepared with ginger root lemon
and Malaga raisins, 1t is nice to serve with
creams, custards and blanc mango. Cut
the fruit in halves, peel and remove the
soft part. Then cut the fruit into diamonds,
dice or any fancy shape desired. Welgh'
and for six pounds of melon allow a quar-
ter pound of ginger root and quart OF
water. Put in the preserving Kettle, cover
and simmer slowly on the back OF the
range for a couple of hours or until the
citron can be pierced with a splint. Mean
while make a syrup Of five pounds or sugar
and a pint of water. Take out the ginger
root from the steamed citron. pour the
syrup over it. and cook half an hour longer.
Skim out the fruit, spread on platter ana
stand in the sun or in the warming closet.
Add to the syrup remaining four lemons
sliced thin, and one pound of stoned ralslns.
Cook until quite thick, put the citron IN
and cook slowly fifteen minutes longer.
Put into small jars and cover.
as a vegetable is the following. which may
be altered as to filling and seasonings to
suit the occasion:
Select peppers of uniform size, wash and
Iof1t 1tv>rv ofnr al
simmer between five and ten minutes.
Drain, cut off the stem end and scoop out
the seeds and inside Of the peppers. stun
with minced sausage meat-alowlns a nail
pound for six medun-sized peppers or pre-
pare a forcemeat Of fat pork and lean yea,
using one-fourth much pork as veal.
Chop fine, add salt. pepper, chopped parsley
and a scant spoonful summer savory. MIX
well, fill the peppers replace the covers and
oil-brush the peppers with olive oil or sweet
butter Set in deep baking pan. and bake
thoroughly for half an hour. Serve with
a rich brown sauce. II long peppers are
used instead Of the round ones. split length
wise before stuffing A little chopped pars-
ley sprinked over them just before sending
to the table adds to their attractive appear
ance.
Among the most appetizing of the fall
vegetables are the green Spanish sweet
peppers. These are similar to the old-fash,
foned bul-nosed pepper, only large and
milder in flavor. There are two ways OF
preparing these peppers for the table as a
vegetable. while baked and served with
roast meats or stuffed with chopped meats
and served with sauce they form meat
course for luncheon. Mutton veal. the
tough ends OF steak OF inferior portions Of
poultry make good filling for peppers
ley, tomato or onion juice. Green pepper
croquettes are attractive and toothsome.
while q heaping tablespoonful of chopped
peppers added to scrambled eggs just as
hnsYf lfy1eY To c0f will Crivyn
and delicate flavor to the dish.
So rapidly hos the taste for these peppers
developed that their raising now forms one
of the most profitable branches OF the mar
ket garden industry, while 1t Is almost i'm
possible at certain seasons to supply the
demand.
The English Society Of Arts recently Of
fered prize Of 500 for the best method Of
cleaning silk woolen and cotton fabrics
without fnjurtng the texture or "starting'
the color, however delicate. This Is the
recipe that won: Crate two medium-size
potatoes into a bowl containing one pint Of
clean. cold water. Strain carefully through
a coarse sieve into another vessel contain
pour the starchy fluid from the sediment
and bottle 1t for use. With q sponge dipped
In this potato water softly rub the soiled
fabric, rinse thoroughly in clean water. dry
carefully in the shade and press. The sedi-
ment left after pouring off the water may
be used for cleaning heavy clothes, rugs
and carpets.
An excellent tonic for the debilitated may
be found in the daily salt glow" A plate
Of coarse salt moistened with just enough
water to make 1t slightly cohesive is thor
oughly heated In the oven until 1t is as hot
as 1T can be borne in the hand. The pa
ttent Is then stripped, and the entire sur
face of the body rubbed until all in a glow
shower bath, beginning with warm water
and gradually decreasing the temperature
to cold. Where this is not practicable.
friction with coarse towel answers very
well.
Instead Of worrying poor baby nowadays
by series OF gymnastic cOntortions in in
Quoting elusive arms into the sleeves Of a
sack which grow too small In q marvellous
ly short time, 1T Is the fashion to have lit
tie japanese kimonas, Just like man.
mas" These may be made of white or
coiored cashmere, merino or flannel The
tiny patterns can be obtained of any Of the
large houses.
An excellent mat to lay In front of the
kitchen sink or range may be made by
other, covering them with a sheet Of brown
paper and stitching them together around
the edge. When soiled the mat can be
thrown away and replaced by a fresh one.
A rustic bow-shaped branch two or three
feet in length. suspended from the wall by
cord tied at either end, furnishes q con-
venient and not inartistic support to hang
the daily or weekly papers over. In this
way number of papers may be filed with
out littering the table.
A platter Of sliced ripe tomatoes sprinkled
with a thin layer Of sweet green peppers
cut With the scissors into narrow strips,
make a pretty we'll as appetizing addi-
ton to the lunch or supper table.
A piece of lard as large as q pea or a
Tablespoonful kerosene added to a quart
Of boiled starch will prevent sticking