Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-10-19
I IOUSE=:
.HOLD
HINTS

| LA ----J
Crispy October evenings bring ravenous
| appetites in their wake and the rarebit, de-
| licious morsel beloved of men, becomes once
| more name to conjure with.
1t seems a reflection on the gallantry of
! the sterner sex to even suggest that the
prospect of such toothsome bonnie bouche
| is often greater incentive to seeing some
| fair -ladye home than the more romantic
sequel of a cordial thank you from her
sweet lips or the gentle pressure of her
soft hand in parting.
Truth is truth, however, and as such it
| may be spoken.
Almost every woman nowadays thinks
! herself an authority on rarebits. Every
man has the proud consciousness of know
| ing himself to be Sir Oracle on this impor-
| tant subject
While the rarebit may not be as old as
1 history itself, 1t is an ancient and honorable
dsh-one beloved of merry Jack Falstaff
and his registering crew.
In the English chop houses it was made of
| fat crumbly cheese like old stilton and
| thick slices of bread toasted in a cheese
| toaster and washed down with the best of
hEnglish ale. If golden buck was de-
fsired two carefully poached eggs were laid
| over the cheese and toast.
rarebt made of cream and eggs is much
4 more certain to be success than one made
| with beer or ale; but each method has its
own apostles who promulgate their theories
| by spoon and toaster in lieu of fire and
| sword
If one will daily with rarebit made with
ale or beer, this is the way to make it:
Melt one tablespoonful of butter, add one
quarter teaspoon each of salt, paprika and
mustard, and one-third cupful ale or lager
beer. Stir constantly, and when well heat
| ed add one-half pound mild, soft American
| cheese, cut in small pieces Keep stirring
| until the cheese is melted and the mixture
| Is of creamy consistency. With some
| this may be added if the mixture seems too
stiff. Pour over toasted bread, toasted only
! on one side, or zephyrettes.
r Not every one is aware of the fact that
when toast Is inconvenient plain bread is
| not to be despised the foundation for a
| rarebit. Remove the crust from bread a
| day old and cut in slices about half an inch
| thick.
= To make an oyster rarebit, rinse, parboil
and drain one pint of oysters, reserving all
the liquor. Melt two tablespoonfuls of but
ter. add half teaspoonful of salt and
dash of paprika and pour in half cupful of
| the oyster liquor. When hot add one-haIf
pound cheese cut in small pieces. Stir I'M
| til creamy. add two eggs slightly beaten
1 and the soft parts of the parboied oysters
Pour over hot toast.
Many chatting dish experts aver that if
the squares of toast on which an oyster
| rarebit is served are spread lightly with
| anchovy paste before the mixture is poured
| over them the flavor of the dish will be
improved.
| Mexicans like the other Latin races. are
| adopts in the evolution of salads salad
| in frequent use has stale bread cut in dice
for it's foundation. Put cupful of bread
| in the salad bowl, and sprinkle with bits
| of red peppers. Add one cupful of olives,
stoned and cut in small pieces, and one
half cupful chopped cucumber pickle Mix
with mayonnaise and serve on lettuce cut in
strips. Pass rather strong cheese with
| it.
The wholesome cranberry is again with
u.s. and should be used freely. Not only
are the berries good for bilious conditions
but physicians declare that they are a pre-
ventive of grip and valuable in helping the
system to ward Off malarial and typhoid fe-
| Vers. AS health food they should not be
| strained and made into jelly, as too much
Of the substance is lost Better is a sauce.
where the berries will be whole and clear
| and the skins tender To prepare them in
this way, allow to one quart Of cranberri IS
one pint Of sugar and half pint of water.
Put all on the stove at once and cook ten
| minutes without stirring. Then lift the pan
from the fire and let the sauce cool in the
pan before pouring it in a glass dish. Let
the children eat all they want Of it.
For the making of gingerbread many old
| fashioned cooks prefer the fat which rises
to the top of the water in which corned
beef has been boiled. to butter. This prod
uct is what Cape Cod people designate
top of the pot" and should always be
| saved. After the dinner Is dished, Sc. the
| pot with the liquor away to harden, and
the next morning it can be removed In
| solid cake.
To clean iron sinks, rub well with a cloth
| wet In Kerosene oil. After using the oil
wash with hot soapsuds
| The saddle of venison is the best for
roasting. Lard it with strips of firm fat
pork sprinkle with salt and pepper ard
| basting frequently. Gourme.s aver that
| claret used in basting adds to its flavor.
/ Venison should be served rare and very hot
Ice plates nodded for the purpose are
now frequently used in serving Little Neck
| CLAIMS.
At the italian restaurants small dish
/ Of Parmesan or grated cheese is put on
| the table with the soup tureen.
| as well as mince pies in individual shells
4 is preferred by many to a larger pie which
has to be cut in segments.
/ If the workings of the Household Club of
/ Warsaw, Ind, continue as satisfactory as
/ the first three months would seem to in
| dictate there will doubtless be revival of
cooperative housekeeping ell over the
| country. The organization was started by
the heads Of twenty families, as possible
| solution of the servant girl problem, and
has been SO satisfactory that arrangements
i are now being considered to make the or
| ganization a permanent one. A large,
roomy house has been rented, with ample
porches. fine grounds and delightful shade.
| The Kitchen has been enlarged and the en-
tire lower floors converted into dining
| rooms competent chef is employed, with
| instructions to get the best help. The up
per floors are apportioned TO the servants.