Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-27

wall and connected by strand OF twisted
grain. Just across the wall angle q coupe
of Indian basket plaques and oamoo
flower helped to brighten an otherwise oatk
and somber bit of wall.
With meat still so high as to MAKE IT
luxury instead Of daily necessity various
vegetable substitutes are finding their Way
on breakfast tables all over the land. Inc
New Englander, loyal to TRADITION, Hnus
plenty of company these days in his Sunday
morning breakfast Of beans and brown
bread. In the extreme west and southwest
the brown frigoli, cooked with plenty OF
pepper serves the same purpose. Green
corn cakes. fried tomatoes with cream
gravy, fried egg plant, fried mush or hon.
my, samp or rice, prepared after the SPAN
ish method, all satisfying and appro-
pirate breakfast dishes where something
heartier than rolls, fruit and coffee is re-
quired.
To prepare the Spanish rice have ready
a saucepan In which are two tablespoon
fuls of nice hot drippings. Throw in a half
cupful of well-washed rice and toss about
until nicely Drowned. Add one sliced to-
mato, one sliced onion and Glove OF garlic
and brown lightly. Cover the whole with
hot water, season with salt and pepper
Cover and let the rice cook thoroughly, add
ing more water as needed.
Do not stir, as the beauty Of 1t lies in the
plump brown unbroken kernels.
Rice and toasted cheese is a good Gem
per than breakfast. Cut slices of cold boil
ed rice and fry to a rich brown in butter
or drippings Cut cheese into pieces about
half as large as the slices of rice ald toast
over the fire until beginning TO soften. Lay
on the hot rice and serve Immediately.
An excellent substitute for beef tea &C.
cordng to vegetarians. may be found in
stew of haricot beans, pearl barley, rice;
carrots. turnips and an onion. Strain off
the fluid and serve with toast. When cold
this broth forms a jelly which is exceed
ingly nourishing. 1t contains soluble starch.
albumen and sugar. all of which are easily
taken up by the system.
Thin slices of mellow. juicy pears. with
boiled custard poured over them, afford
timely and delicious dessert. Serve cold in
sherbert glasses or deep saucers.
A successful venture in a new food COM
bfnation the other day deserves passing on.
The dinner was being prepared over a gas
range, and the gas refused to give more
than one burner good flame at a time.
The cook had started to boil new potatoes
in one saucepan and lima beans in another.
When she found that only one kettle could
be kept boiling, she put the contents Of
the two vessels together, and finished their
cooking. When tender they were set back
to steam. while white sauce was pre-
pared and turned over them.
The result was so delicious and satisfac
tory that the combination will be used
again, even if not necessary.
The poison ivy, with it's brilliant autumn
nal coloring and pretty berries, will soon
be counting it's victims by the score. The
wise individual who goes out into the coun-
try for nuts, bittersweet or other trophies
of the woodland takes his antidote for
sumac, poison oak ivy with him. This
is a solution of common baking soda, a
tablespoonful to a pint of water. If ap-
piled at once, it is almost always effective.