Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-09-08

welcome at the festal board. Cut some lit
tie round pieces of bread about one-quarter
of an inch thick and two inches in dame
ter and toast a golden brown. Spread
while still hot with anchovy paste and place
on each round of toast a slice of crsply
fried bacon. On the bacon lay a plump
oyster. which has been heated to the curl
ing point in the oven, between two plates,
with a little butter, its liquor and bit of
chopped parsley. Put the slices of toast in
a row on hot platter, pour the oyster
liquor over all to moisten, and serve AS a
"savory' at dinner or as a company break
fast dish. Croutons of bread. fried crisp
in deep fat may be used in place of the
toast If preferred.
Another inexpensive but comparatively
little used fruit in this country is the bar
berry Indeed many people who see them
in the market fail to recognize this valua-
BILE berry, which is one of the few fruits in
Guided in the regular pharmacopoeia Of the
United States. In Europe. particularly In
the British Isles. 1t is much used for a
grateful acid drink in fevers well as
other diseases that call for astrin-
gent. English housekeepers prepare the
barberres for this medicinal drink by cook
ing quart of the fruit with a cup of sugar
and pint IF wafer, straining and bottling.
In Scotland, and also in New England, bar
berries are usually canned with pears. the
acid of the berry making UP for the in
sipidity Of the ordinary pear.
delicious jelly held in high repute by
all families Of English descent is made Of
barberres and apples. Pick over the bar
berries and wash them, and allow to every
four quarts Of the berries dozen sour APP
piles sliced and three pints of water. Cook
slowly In a porcelain-lined kettle until the
berries and apples are soft, then pour into
q jelly bag and allow the juice to drip over
night Do not squeeze It, as the jelly will
be cloudy In the morning measure the
Juice and allow to each pint Of juice a gen.
erous pound Of sugar. Boil the clear Juice
twenty minutes. add the sugar. which
should have been heated in the oven, and
boil until it jellies, testing often by pouring
few drops in a cold saucer. Sometimes 1t
will take half hour before 1t is cooked
cover with paraffin and paper.
New England housekeeper noted for her
"barberry cordial prepares 1t in this way:
The fruit Is boiled with little water until
thoroughly tender and juicy, and is then
pressed through a jelly strainer. To each
pint of juice she allows cupful OF sugar,
just brings 1t to good boil and then cans
1t like unfermented grape Juice. Two or
three tablespoonfuls Of this juice added to
glass of cold water makes a refreshing
drink.
To make a simple elderberry cordial re-
move the stems from ten quarts Of berries,
bruise and add five quarts of tepid water.
Allow 1t to stand twenty-four hours, then
To every gallon of the liquid measure out
three pounds Of sugar. Boil and skim
again. add a slice of bread toasted and
covered with a cake of yeast. Put In the
cellar and let fermentation take it's course
When Ii is over, bottle. 1t Is fit for use in
three months, but is better when older.
Elberberries are blushing red along the
country roadsldes, and in a week or two
the children will be out with their tin
pals for the first picking. Our ancestors
a half century ago deemed the elder tree
worthy of cultivation, not only for its
beauty of foliage. flower and fruit but for
the dietetic and medicinal properties Of the
latter. OF late years, however, this for
mery esteemed household friend has been
forgotten in the wealth of foreign and more
expensive fruits brought to our doors.
In the Austrian Alps. says Father Kneipp
the elder tree is still honored. "Of that"
said an old peasant. I'VE do not let a single
berry go to waste. Even the birds before
they commence their autumnal travels seek
out the elder trees in order to purify their
blood and strengthen their nature for their
long Journey"
An excellent remedy for bowel and kidney
troubles. the elderberry also affords a cool
ing and refreshing tonic drink.
For branded peaches make syrup, using
four pounds of sugar to a quart of water.
Boil and skim, add four pounds of peeled
peaches and cook until tender, but not
until they break Take out the fruit with a
skinner. placing 1t on platter Boil the
syrup until it thickens and add a pint Of
brandy just a. you take 1t from the fire.