Evening star., 1901-09-14
I IOUSE=
HOLD
| lINTS

Calls head was an old Nantucket dainty
whose remembrance is still fondly cherish
ed by the descendants of her stalwart sons
of the sea. To make it according to ira
dition, buy the feet, liver, lights and heart
with the head and get the butcher to dress
them ready for cooking. Buy also one
pound of lean veal. Remove the brain care
fully and put it into cold water to soak till
ready for use. Reserve the veal, liver and
brain, but put all the other parts into
pot about an hour before dinner. Cover
with water and few inches more, and set
on to boil. AS the water boils away renew
1t by adding boiling water to keep the same
quantity. After three hours, tie the brains
up in a piece of muslin with little sage
sprinked in and put it into the pot with
the rest Also add the veal, the liver and
half cupful of rice When everything is
cooked tender, take up the brain, remove
from the muslin and put 1t In small
saucepan. Take up the rest of the meat,
free 1t from the bone and lay nicely on
platter. All the little gibets that are left
put into chopping tray, chop fine and add
pounded cracker and little piece of but
ter. Put this into the saucepan with the
brain, add a little of the soup and heat 1t
thoroughly. This is the dressing, and may
be poured over the meat in the platter or
served separately. Thicken the soup, sea-
son 1t and let it boil up once. Serve the
soup and then the meat.
Except for conventional dinner parties
the table cloth Is no longer considered
necessary. But my table is ugly" says
one housekeeper. IF / had beautifully
polished mahogany or quartered-oak it
would be different" All natural woods are
beautiful If Well kept. and oak, walnut
ash or cherry will do perfectly If the
scratches and stains which deface 1t are
removed. Nor is this difficult matter. A
coat of brown shellac, a thorough rubbing
a wi itSh or
with raw linseed oil with few drops of
turpentine and daily polish with an oiled
bit of flannel will give handsome table
top. Elbow grease is the secret of
perpetual polish. Doiles are now so varied
so abundant and so pretty, prettier than
any cloth, no matter how beautiful. as
well as so much easier laundered. that
fhere Is small excuse for not dispensing
with the large cloth. The best center piece
Sor everyday use is a hemstitched damask
square. This will last fresh for week
while more elaborate designs may be SUBJ
stituted for special occasions. Small doilies
come in all sizes and at all prices, from the
costly cobwebs of Mexican drawnwork and
the exquisite honiton lace ones to the in
expensive honiton lace and linen or simple
squares of hemstitched linen.
With pretty centerpiece of flowers or
ferns, not over elaborate and smacking of
the conventional greenhouse designs, but
with the individuality OF the .nuine flower
lover shown ~ its simple arrangement.
with plates, glasses, knives and forks set
straight upon the polished wood, with crys-
tai clear glass bright silver and fresh nap
kins, no one need wish for a daintier or
more attractive looking table.
Odd platters of Canton blue china are
now frequently used for bureau trays by
those who TO use familiar New England
expression. know what's what"
Sugar gingerbread makes appreciated
addition TO the o'clock tea table or the
childrcns lunch basket Beat to a cream
three-fourths OF a pound Of butter and
three-f -fourths of a pound of sugar Add
three eggs, beaten light one tablespoonful
OF ginger OF grated lemon peel and one and
one-duarter pounds of flour Spread in
buttered pan and when baked sprinkle
with granulated sugar and cut into pieces.
With the sweet harvest apple coming In
season try an apple custard pie. To one
pint of sweet milk add three grated sweet
apples two well-beaten eggs, a little salt.
sugar and nutmeg to taste. Bake in an
open shell.
When the children get tired Of cereals
cooked alone vary them by the addition of
fruit Try. for instance, cream of wheat OF
germea with dates or figs. To one quart
of boiling water add one teaspoonful of