Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-11-10

HOLD
HINTS

| The Thanksgiving pumpkin in honor of
| our ancestors should be baked in a square
| biscuit tin. While the canned pumpkin
makes an excellent substitute for the city
| housewife who cannot always depend upon
| the grocer for the rich, yellow pumpkins
| sung by Whittier. this was the way that
| grandmother prepared hers-I have her
| cipe before me: Halve a ripe, yellow
pumpkins, take out the seeds, rinse the
pumpkin and cut it into small strips, stew
them over a moderate fire in just suffi-
cient water to prevent their burning to
the bottom of the pan. When stewed soft
turn off the water and let the pumpkin
steam over a slow fire for fifteen twenty
minutes, taking care that 1t does not burn.
Take it from the fire and strain it. when
cool, through sieve If you wish to have
the pies very rich, put to quart of the
stewed pumpkin two quarts of milk and
| twelve eggs. If you like them plain, put
to quart Of the pumpkin one quart of
milk and three eggs. The thicker the pie
Is of the pumpkin the less will be the num-
Der of eggs required Sweeten the
pumpkin with sugar and a little mo-
lassses-the sugar and eggs should be
beaten together. Ginger the grated rind
of lemon nutmeg is good spice for
the pies. Pumpkin pies require very hot
oven. The rim of the pies is apt to get
burned before the inside is baked suffi-
GENTLY On this account It is a good plan
to heat the pumpkin scalding hot when
pie plates. The pies should be baked
soon as the crusts are filled, or the under
crust will be cammy. The more the num-
Der of eggs in the pies the less time will
be required to bake them
At this season more than any other the
atmosphere of home should be in shining
contradistinction to the elements outside.
The winds may howl In the chimney; sleet
and rain may beat with insistent, Icy fin
gers against the pane; asthma, grippe,
pneumonia and Group lie in wait at the en-
trance with hostile intent: "carking care"
the blues" acute Westminster con-
science stand anticipatory, ready to set
their seal in doleful face and mien of VICE.
but If warm fires, bright lights, cheerful
faces and happy voices dominate the home
the chatelaine can snap her fingers, secure
against unwelcome intruders
Throw on more wood, see that the lamps
are trimmed and brightly burning; bring
out the corn pepper; fill the fruit dish with
rosy-cheeked apples and the heart with the
spirit of Thanksgiving, and then praise God
for home. sweet home We do not al
ways realize the close connection between
certain comforts and spiritual well-being.
Simon Stylites may be a saint despite
cold, WEAKNESS, hunger and thirst but not
SO the average man or woman. 1t Is hard
to sing tie Deum' with an empty stomach
and the larder as bare Mother Hub
bards, hard to believe that 'all is WELL
when the fire is low and the coal bin
empty, and harder still to look up and not
out Of order and the body aweary Of
this great world"
The gospel of cheer and sunshine as IL
iustrated in happy, well-ordered
honey home, is one that the most stu
pid can understandable most pessmistic
appreciate-and that goes far to throw its
little beam for the betterment of this
naughty world
With Thanksgiving shadow already
athWart the threshold there comes a demand
for those Old-time New England dishes, the
Indian meal pudding and the pumpkin pie. |
If made according to tradition, the pudding, |
when taken from the oven, will culver and
be of a jeily-like consistency. The old way,
that has never been improved upon, was to
bring quart of milk to boil in an iron ket-
tie and then to add to it about one scant
cupful of fine graduated meal with the |
left hand, holding the meal high and sitting |
1t slowly through the fingers stirring con- !
stantly meanwhile with the right hand. |
When this has thickened and cooled little |
spoonfuls of ginger a heaping teaspoonful
of butter, teaspoonful of cinnamon, g. half |
pint of cold milk and two well-beaten eggs.
Beat the whole mixture until smooth, and
pour into deep well-buttered pudding dish, |
holding at least three quarts. When it has |
baked nearly an hour pour over it a half |
pint cold milk, which must not be stirred, |
but allowed to soak in gradually. Bake in
steady oven three or four hours the long |
er the better. The New Hampshire house
wife in the days Of brick ovens baked hers
used no eggs In baking, If it should be-
come too brown, cover with thick plate.
If 1t was desired to have the pudding eX-
ira rich, our forbears added one cuptul of
currants or raisins after the pudding baked
five or six minutes. In this case an addi-
tional half pint of milk added.
A reader asks directions for preparing
beef a la mode. Select from four to six
pounds from the under part of the round
of beef cut thick. Put in a deep earthen
dish spiced vinegar made by scalding to-
gether one cupful vinegar two onions
chopped fine, two sliced lemons, one tea
allspice-three teaSpoonfuls of salt and a
teaSpoonful of pepper. Lay the meat In this
and let it stand several hours, turning Of
ten. Then make large incisions and stuff
with a dressing made of dry bread crumbs
seasoned with salt. pepper, thyme, onions
etc, moistened with melted butter, a we'll
beaten egg and little hot water. Bind
with strips of cotton cloth to keep in shape
Put q little suet or drippings in frying
pan, slice an onion and a small carrot fine
and brown In the hot drippings. Take out,
and put in a drip stew pan, dredge the beef
with flour ana brown all over in the fat
Remove and put In the stewpan with the
onion and carrot and pour over it about one
quart OF boiling water. Add a little bunch
of pot herbs-celery, parsley, summer savo-
ry, and so fortified in a bit of cheese
cloth, cover closely and simmer-not boil
fast-untll the meat gets tender. This will
require three or four hours. Take up care
fully, remove the muslin band, put on a
large platter and strain over 1t rich gravy
made from the liquor left In the steWpan
thlckened with Drowned -four. Garnish
with potato balls, potato a la duchesSe or
potato scenes.
hotr arE uraS cd