Evening star., 1901-11-09
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HOLD
| lINTS

Every region of the United States has
some particular dish for which it's house
keeps are especially famous. The Island
Of Nantucket prides itself on it's fish chow
der-and there is no partaker so base as
to deny its proud pre-eminence in that re-
gard. Here are accurate directions for
making the Captain Folger fish chowder.
facie princeps, among host of lesser Gu
linary lights:
For a medium-sized Goldfish, take about
one-half pound of clear salt pork. Cut the
pork into slices. Fry it till crisp. II you
have large round-bottomed pot to mako
the chowder in, it is well to begin by frying
the pork in it; but if you only have the
ordinary range pots, a spider will be more
convenient for frying.
When the pork is crisp and brown, take
it out of the fat, and put into the fat two
or three onions, sliced. Let the onions fry
till brown, being very careful not to let
them burn. Stir them we'll and they will
not burn. A sure way to prevent burning
is to add little boiling water to the lat
before the onions are put in; but in that
case they will not brown. Cook until soft.
Turn the onions when done into the pot
in which the chowder is to be made; pour
in the fat also but do not put the pork in
unless you like it. If you like the pork
chop it fine before frying. Cut the fish into
convenient pieces. Put them into the pot
with the fat and onions. Pour in boiling
water until the fish Is covered and the
water stands three or four inches above it.
AS the water boils away add little more,
taking care that it is boiling not. Cook
until the fish is done, which will be about
twenty minutes. Have ready a thickeniag
made by mixing three heaping tablespoon
fuls of flour very smoothly with little wa
ten; then adding a half pint more of water
or milk with salt and pepper to season.
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fully until well blended. Let it boil up once
and the chowder is done.
It is not too late to make a green tomato
preserve, that goes well with game or
meat. Select small round tomatoes. Wash,
cut off the stem end and boil in salt water
until they can be pierced with a straw. Re
move and drain.
Make rich syrup and place the tomatoes
in, adding a little ginger root and sliced
lemon to flavor.
Boil until clear, and can. If larger to.
matoes are used, slice in even clices, but
do not cut too thin.
A good steamed Graham pudding is This.
Stir together two cupfuls Graham -four.
one-half cupful molasses, one-half cup Of
sugar, one cupful of milk, one cup seeded
raisns one-quarter cup Of currant.; or
chopped figs one level teaspoonful of soda
dissolved in the milk, one teaspoonful Gin
namon, half teaspoonful cloves and the
same amount of nutmeg grated. Steam
three hours, not allowing it to stop for a
moment Serve with this sauce. Beat one
egg light, add one cupful of pow iered sugar
and flavor with lemon or vanilla.
When making crab-apple jelly, try the
Turkish custom of adding a leaf or two of
ers or geranium leaves in their preserving,
which accounts for the specially delicate
flavor Of Turkish sweets
TT tho fafirops r,,Sfv cloop With GOLF
and beeswax.
The first essential in washing stockings is
to have an absolutely clean soap solution
in tepid water. Put in the stockings right
side out. rub well, turn and rub on wrong
side. If the color is at all delicate rub the
feet first, then the legs, so not to leave
the latter long in the water. Rinse thor
oughly in water of the same temperature,
wiring dry and hang from the tops of the
stockings, so that If any water settles leav-
ing little discoloration, it Gill be in the
toe instead Of the leg. The black stockings
now are usually fast color, and give no
trouble. If the colored stockings show
signs Of running or fading, the color may
be set with alum or salt water, only bear
ing in mind that alum will be apt to set the
dirt as well as the color.
Silk stockings should be washed and
rinsed in lukewarm water and wrung be-
tween towels.
Never sprinkle calicoes until the day they
are to be ironed Sprinkle and fold all cot
ton and linen clothes at night to be ironed
next day.
While there are ginger snaps and ginger
snaps there are none better than those
which have stood the test of years. Mix
together two cupfus of moasses, one cup
full Of butter, one tablespoonful of ginger,
one teaspoonful of salt and two teaspoon
fuls of soda. Set the pan on the range and
let the mixture boil up once. Add -four to
make it stiff enough to roll. Roll very thin,
cut into cakes and bake quickly.
A pinch Of powdered ginger added to
cranberries while cooking will bring out
their flavor.
A homemade ard oil" that is excel
lent for headache or to use as a liniment in
case of rheumatism or a lame back halls
from Missouri. where it has a great local
1t is compounded of two
drachms each of oil of cloves, acqua am
monia. ether sulph., chloroform and gum
four drachms spirits of turpen-
tine. one ounce oil of sassafras and grain
alcohol (not wood sufficient to make a full
pint of the oil.
Do not throw away orange or lemon peel.
Dry out in the ash box or in a pan under |
the stove and save for kindling the fire.
The volatile oil contained in the skin is |
very infiammable.
If kerosene is spilled upon a CARPET that
Is not at all dusty it will evaporate by ex-
posure TO the air. If. however, the carpet |
has not been recently cleaned, put over the |
kerosene stain coating of French chalk. |
5 -aned 20 fine powder. lay piece of |
brown paper over it and on this set a |
warm iron. The chalk will absorb the oil |
and brushing will remove the dust.
When the oven is too hot, dish of water |
placed In 1t will lower the temperature and |
prevent the contents Of the oven from
scorching.
Cream peppermints are found on MANY
dinner tables. for the two-fold !
purpose of assisting digestion and sweeten-
Ing the breath after indulgence in onions. |
garlic or, cheese. A good recipe Is this:
Cook together two cupfuls sugar and one
half cup OF water. Boil just eight minutes |