Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-03-03

comes at 100. In the middle Of the after.
noon another glass of hot milk and crack.
ers. At pm. conesA substantial supper,
and At af sss Ct hot milk
nitted to this course Of treatment have
shown marked improvement, Prof Atwater
to the contrary.
TN the caring for canary birds" says a
woman who has made special study Of
birds and their diseases and Is famous as
a bird doctor, do not allow them to hang
In a draught and never hang the cage out
Of DOORS either In summer cor winter The
temperature should not be. allowed to fall
below sixty-flve degrees in the room where
the bird is kept, and If necessary a cover
ing should be put over the cage, excepting
cress or celery tops should be fed to them
frequently. When these are, not easily pro-
durable an excellent substitute is found by
planting German black rape seeds in pot.
The canary is extremely fond of the little
plants that soon spring up. Oranges, apples
and split figs are good occasionally. Gravel
must be supplied in abundance. Hempseed
is Objectionable, as 1t tends to fatten the
er food. kept in clean cages and given shell
ter from draughts, disease rarely makes its
appearance.
"I believe says a housekeeper Of expe-
Renee. that soup meat, though giving
much of its flavor to the soup, does not
lose its nutr1tive value. If, as Mary Human
Abel declares, we can make 1t taste good
again. both palate and stomach will ap-
prove Of it. 1t will not do to mix this meat
with neutral substances like potato and
bread: it needs addition, rather than sub
traction. In any case the meat must be
chopped very fine and every particle of
grlstle or bone eliminated. Season most
carefully with salt, pepper, celery salt and
minced onion or onion juice. Moisten with
soup stock, put into deep pie tin which has
I,,tf ha ton, Of no
meat. then make three or four little nests,
and drop in the same number of fresh
eggs. Set in n moderate oven for about ten
minutes. or until the eggs are set and
the meat brown ard smoking, and you will
have dish that viii more than repay you
for the care in its preparation. Eat at
once
nirably to the limitations of light house
keeping and the gas or oil stove is minced
tongue. Take the trimmings of the tongue
and chop very fine. ELBOW grease should
never be used sparingly in the connection
of any mince or hash. Season well with
salt, pepper. celery salt or onion, and put
in a buttered frying pan, with hot water or
soup stock enough to moisten. Set on the
die, and allow it to simmer. but not to cook
fast or hard. Make ready thin slices Of
buttered toast moistened with little bit of
hot soup stock or hot water, and put the
mince on the slices in little mounds. If it
is desired to make the dish still more sub
stantial. poached eggs cooked in muffin
rings. so they do not spread all out, may be
put on the top Of each mound.
For a Turkish salad allow to each pint of
cold baked beans three or four onions cut
in thin lengthwise slices. Let the onions
stand in cold water ten minutes before
using; then press with the hand in order to
extract all the acrid taste. Mix onion and
bean together and dress with OIL vinegar,
salt and pepper. Arrange the lettuce leaves
and garnish with olives and slices of hard
boiled egg. When tomatoes are in season a
few slices. also cut in quarters then sliced
lengthwise, make an excellent variation.
"Finnan haddie'' that essentially Scotch
smoked fish that makes such a delicious
relish for breakfast, no longer comes of
necessity from Scotland. Both Boston
and Brooklyn now the proud possess
ors Of plants, where, under the supervi-
sion OF canny Scots, direct from Glasgow,
the toothsome haddock is smoked to per
fection over a brisk wood fire Few can
tell the domestic from the imported had