Evening star., 1902-01-04

f1OL.D
| lINTS

with some excuse for discomfort may still
be turned to glorious summer by the eX-
ercise of little extra squirt of CHEEKY good
humor. What though the winds blow raw
and chill outside, the children come home
from school wet and muddy or cold and
'snuffly," the water pipes freeze and burst,
the fiannels refuse to dry, the maid in the
kitchen persists in filling the range up to
the very lids with coal, wasting the BLACK
diamonds and warping your new stove!
Worrying won't help matters; 1t merely in
tensities the gloom Buckle on your armor
of courage and good humor, mother, the
first thing in the morning, remembering
that
"A merry heart goes all the day
Your sad tires in mile-a-"
Garry smile to the breakfast table.
If there has to be scurry to get every
one off in time for business or school,
lunch baskets packed, small mittens ad-
justed, lost overshoes found still hold to
the smile till even the last one gets off
then, If you must, go into your closet and
have it out with yourself alone for audi
ence. No one of us has any right to in
fict our ill humor on those about u.s. and
mother especially must remember that she
is responsible in large measure for the at
mOsphere of the home.
In no Sauce" that good New England
term for cooked fruit that usually accom-
panies supper or luncheon, can there be
found the variation that is apparent in
the preparation of prunes. The average
boarding house prune is hard, dry, taste
less or sickish sweet, culinary monstrosity.
The prune properly cooked, gift of the
gods In buying select the best, and there
can be none better than the sweet selected
California prune. Wash them well in
lu<ewarm water, rubbing each one gently
between thumb and forefinger to be sure
it is thoroughly cleaned. Put in a bowl
with clean, warm water and allow them
to stand a few moments. Drain and re-
turn to the stewpan earthen jar. Nearly
cover with water and soak over night. In
the morning set on the back Of the range
or in the oven, If not too hot, and simmer
gently for five or six hours until they are
tender and the juice thick. Cooked in this
way, which brings out the natural sweet
ness of the fruit, they require no sugar
whatever. Never stir the fruit while cook
ing, as that breaks the prunes and makes
them messy" Shake the kettle occa-
sionally to keep from sticking. Slices OF
lemon or orange may be added to the
prunes while cooking If desired, or table
spoonful Of brandy.
The approved bridal bouquet Is still the
Shower made larger than last year The
millinery effect is given by long streamers
Of narrow white ribbon in which roses or
lilies are knotted at intervals. A beautiful
bouquet noted lately was of lilies of the
valley, with a single white bridal orchid
in the center.
Among the things that sell well at the
country store or housekeeping tables in
the prevailing church and charity bazaars
are the neatly hemmed furniture covers
for sweeping days. These are usually made
of fine, close, unbleached cheesecloth or
muslin or dark blue calico. and of different
sizes TO suit piano, bookcase, chairs, chif-
foniers, couch, etc If different colors are
used for the various sizes it saves time in
the end
Drop wine cakes, that are inexpensive
delicious and quickly made, are these: Stir
to a cream one cupful of sugar and one Of
shortening Chicken fat tried out .'top Of
the pot or half butter and half lard).
Mix together one cupful New Orleans mo-
lasses and one of sour milk and beat into
the mixture two teaspoonfuls soda, dis
solved in tablespoonful Of warm water.
Stir until it stops purring," then add to
sugar and butter. Add a teaspoonful of
cinnamon, one of allspice and one of ginger,
a cupful of currants, which have been well
i-washed, dried and dredged with -four, and
| then flour to make batter about as stiff
as fruit cake-just so that 1t will not run
Have the dripping pan creased or lined
| with paper, drop the dough on by the
| spoonful, keeping far enough apart so they
won't run together, and bake in a hot oven.
| This is the season when faxseed lemon
| ade comes into requisition. Into one pint
hot water put two tablespoonfuls sugar
| ana tnree OF WnOle HaXSeeQ. steep covered
| on back of stove for one hour. Strain add
| juice Of one lemon and set on ice until cold.
| This may be kept on hand and slipped
| through the day when hot lemonade would
| be inadvisable.
| A very rich smooth chocolate may be
| made by cooking one tablespoonful of
| cornstarch in quart of milk for half an
| hour before adding the chocolate.
When an invalid or seni-invalid finds
| chocolate and cocoa both too heavy a light
and palatable beverage can be made from
| cocoa shells. Pour one quart of BOILING
water over one cupful of the shells and
cook for at least half an hour. An hour is
| still better. Add sugar and milk heated
| Just to the boiling point as 1t is served
! point to remember in heating the milk
for French coffee-or cocoa-is on no ac.
| count to let 1t come to the boil. 1t only
| needs to be hot-not scalded.
| The latest new addition to the growing
/ stock Of pretty things for the table are
sandwich forks. These are Of German i'm.