Evening star., 1902-08-02
I IOVJSE=
HOAD
/ IINT~S

A cold dinner is not necessarily the cheer
less feast associated in many masculine
minds with wash days and house cleaning.
At this time of the year, indeed, 1t is the
dinner, par excellence, refreshing to eye
and palate alike. 1t commends itself par
tlcularly to the housewife for Sunday, as
nearly everything can be made ready the
day before, thus giving plenty of time for
church attendance.
The ice cream can be frozen in the early
morning, then set away in a cold place I'M
til ready to serve
The dinner table may be laid after the
breakfast dishes are washed. and every
thing left in the ice box ready to set on the
table.
Black coffee is the one thing appropriate
ly served hot, but even this can give place
to iced coffee or tea.
To remove the smell of fish from the
hands, put little turpentine in with the
soap and water
A cafe frappe, which affords pleasant
change from the too familiar coffee jelly,
is simply made, and is delightful as an
afternoon or evening refreshment.
TO one quart of strong coffee sweetened
to taste, add :he beaten white of one egg
or a tablespoonful of gelatine dissolved in
little cold water, and freeze. Serve in tall
glasses, with whipped cream on top A tea
spoonful of vanilla extract is considered by
some to be an Improvement.
The new gas stoves by which broiling is
scientifically done are preferred by MANY
even to charcoal fire.
Indeed, the New York Beefsteak Club
which counts itself the highest authority
on this subject, prefers the gas broiler to
the ped OF hickory Goals their chef former
ly used The broiler consists of a corr,I-
gated sheet steel, heavy steel wire frame
and handles, and a gravy trough
Inc directions that come with the broiler
say to grease the grid and season meat
before putting it on. Drop the grid to scar
the surface, then raise to broiing distance
and let it cook half through. Turn, drop
the grid before Go scar the surface1
then raise again to broiling distance until
the meat is done Good meat, thus broiled
needs no butter
The average person is more likely to have
capricious appetite at breakfast in hot
weather than at any of the other meals
substantial breakfast is seldom REQUIRED
even by business men and working women
though there should always be something
light, nourishing and easily digested Fruit
well chilled is always most gratifying. and
should be used in abundance Cereals are
often more grateful when combined with a
little fruit, fresh or steWed
Peaches should always be served with a
dolly, as there is no fruit stain so difficult
" TtHlONS- 1t Will yield to renewed aDDli-
cations OF JaVale water, but the cloth is
weakened unless great pains are used
Javalle water, by the way, is a convenient
article to keep in the house but it should
be under lock and key or high on a shelf
out of the reach of inquisitiye children II
is simply a solution of chloride of potash
and if purchased under that name will cost
less than when bought javalle water.
Pour little of the solution over a STAIN
then almost Immediately immerse the gar
ment In luke-Wdrn
If the spot does not come out, repeat the
operation letting it soak a moment longer
in the solution.
If you want to know how to tell oleomar-
garine from butter, try this test
Take little bit of the doubtful article
and rub upon piece of glass. Then look
through it toward the light. If the smudge
forms smooth blur the article is butter; if
light, with bright specks and spots through
1t, it is oleomargarine. Pure lard can be
distinguished from the compound in the
same way. The lard will make a smooth
blur
These are crystals of beef fat stearine.
One of the best cosmetics for campers or
| persons upon the water is fresh cucumber
| juice. Peel the cucumber, cut into thick
| slices and press the juice out with a lemon
| squeezer. This will keep the skin Of the
| face soft and smooth.
| Severe wind burns may be removed bv
| mixture of equal parts of olive oil and
| vaseline. Soft linen cloths dipped in a
| solution of baking soda and water and
laid upon cheeks and forehead will also
| give prompt relief.
Many prominent physicians in this coun-
| try are now advocating what is known in
| Europe as the grape cure. In this cure
| grapes for several days form the exclu-
| sive diet. The patient commences with the
| consumption of from one to two pounds
| daily, with a gradual increase to eight or
ten pounds. After a few days of this diet
| a marked Improvement is noted in the gem
eral health. The appetite improves, the d.
| gestion becomes easy and rapid, and in
| creased capacity for enduring fatigue is
noticed. The grape cure Is particularly rec
| commended for the anemic consumptive and
| dyspeptic and in gout and liver troubles
| Did you know that peanuts could be
| baked and served as a vegetable? Remove
the skins from cupful Of meats and put
| into an earthen baking dish. Pour over
| them quart Of boiling water, cover close
| ly and bake from four to five hours in a
moderate oven or until the nuts are tender
| When about half cooked, season with SAL
and a teaspoonful Of butter.
Tomato butter is California preserve
much esteemed as a relish with hot or cold