Evening star., 1901-03-09
I IOUSE=
lINTS

While the illegal sale of oieomargarne
masquerading in the borrowed garb of
creamery butter is to be sincerely depre-
Gated and condemned, the fact remains
that the best manufactured product has
excellent qualities of its own, quite suf-
fcfent to make tub of it proud to
"stand on its own bottom When no
questionable authorizations, such paraf-
fine, glucose, glycerin and stearin are used,
when the oeomargarine, factory Is quite as
clean and sweet the best kept dairy,
there is not only no reason why butterine
should not be used in the household, but
very good reasons why it should. In the
summer, particularly, it keeps much better
than butter, never growing "frowy'' or
strong. In. taste, it can scarcely be told
from the best butter; in the matter of
wholesomeness, it is quite it's equal, beside
eliminating the danger of tuberculosis or
scme of the epidemics that may be traced
directly to the cow. Lastly, its price, sew
eral cents less per pound than butter, COM
mends it to the housewife who feels it her
duty to look carefully after the little
foxes that spoil her monthly cash account.
For the sale of oleomargarine as butter and
at butter prices there is no excuse; but
for the purchase of oleomargarine as le
gitimate article of commerce, there is both
rhyme and reason More stringent restric-
tfons on the retail dealers who persist in
selling the spurious under the name of the
genuine and rigid tests of oleomargarine
by food commissioners and departments of
health to see that the standards of purity
are kept up to the legitimate demands of
a critical public should obvate all differ
ences between the dairyman and the manu-
facturer, and leave the public free Ito pay
their money and take their choice"
Lobster chops tried once will doubtless be
warmly welcomed a second time. To make
49, 1ol.,.
ped fine and season with salt, cayenne and
a tablespoonful of minced parsley. Make
a cream sauce of two tablespoonfulS of
butter, a heaping tablespoonful of flour and
cup of cream. When well blended add
the lobster, stir well, add two well-beat ten
eggs and remove at once from the fire.
Pour in a shallow dish to cool. When
cold, butter outlet mold and cover thick
ly with fine crumbs. Pack with the prepared
lobster and then turn the outlets out on a
platter sprinkled with crumbs. If you have
no molds pat into shape with the hands
and dip in crumbs When all the outlets
are formed dip in beaten egg, then in
crumbs again and cook in boiling lard until
a delicate brown, using a wire spoon to
turn them. Drain on soft paper. Stick
small lobster claw in the pointed end of
each chop. Arrange in the center of a chop
dish, claw end cut and tuck a sprig of
parsley in each claw. Serve with creamy
sauce, or, if preferred, tartare.
A clever housewife with an inherited gift
for dainty cookery from her Quaker for
bears has evolved a change in the stereo-
typed apple dumpling that Is deserving of
a culinary patent No one ever eats these
keniworth ranch dumplings without a sin
cere tribute to their excellence. A crust is
made like baking powder biscuit, with this
difference: In place of rubbing into a quart
of flour one tablespoonful of shortening,
two cups of lard are used, as in pie crust a
teaspoonful of baking powder is sifted in
with the flour, and enough milk is used to
make a soft dough. This is rolled out
quickly into a sheet an inch thick, and
then cut in squares. Into each square is