Evening star., 1902-03-22

HOLD
/ [INTS

invalids), or a course at a company lunch
con. Drop six hard-shelled crabs into boil
ing water and cook ten or twelve minutes.
Take out with skinner. and as soon as
cold open and pick out all the meat.
Put tablespoonful of butter into a
saucepan and when hot add three table
spoonfuls of onion. minced very fine and
half crushed Glove of garlic. Cook five
minutes add one cupful of veal or chicken
broth, half a teaspoonful of salt, the same
Of mustard, teaspoonfui Of parsley chop
ped fine. cupful of minced mushrooms
and the crab meat. Cook fifteen minutes.
stirring frequently. Set back on stove and
add the yolks of three well-beaten eggs
Have ready a half dozen cleaned crab
shells, divide the mixture and place in the
Shells smoothing the top over with the
blade of knife. Sprinkle half teaspoon
full Of fine buttered bread crumbs over each
half, set the shells In q shallow tin and
bake In a hot oven until a golden brown.
Serve at once on hot plates, garnished with
water cress, parsley or lettuce and sauce
tartar II at course luncheon the bread
and butter plate and knife, with fresh white
bread and pat Of butter. accompany the
crab.
Tartar sauce is not only delicious served
with fish, but Is excellent for potato salad
or with caulihower. 1t is easy to make,
the crucial point being the careful adding
of the oil.
Stir the yolks of two eggs to a cream
add gradually, while stirring constantly,
three-quarters of a cup Of olive oil, and as
1t begins to thicken, a half teaspoonful of
salt, half teaspoonful each Of mustard
and powdered sugar and a quarter salt
spoon Of cayenne. When the dressing is
quite thick alternate the oil with lemon
juice and vinegar. using two tablespoonfuls
Of each. This makes the regular mayon-
naise, but now the addition of a teaspoon
full each Of chopped shallotS and capers.
pickles or olives. with a teaspoonful Of
onion juice, transforms it into tartar
sauce Lastly add one-half cupful whipped
, cream. Mix we'll and serve.
In parlor talk given recently Eeasons
were adduced to account for the fan that
the French woman with more PRIV \itive
utensils. fewer conveniences and hy&er
prices to pay for foods and fuel. is Y
only able to live better and much md
economically than her American sisteN
but succeeds in keeping her health, vivacity\
and good looks, which the latter does not
always do. Although the French woman of
fashion is an exceedingly busy woman, she
understands her limitations, does not at
tempt more than she can carry out, lives
more simply and knows how to save her
self.
The French people keep very late hours
but then they rest mornings. The woman
of affairs has her breakfast in bed, but
DiedhIdSI III is d lIloN dDie ltdSl
requiring no planning, for it Is simply
cup of coffee or chocolate, slice OF bread
or a roll. There is an unwritten law among
all classes to the manner of eating
food. Table manners are not always re-
fined, but all people eat slowly. and keep
up general conversation of a light, bright
kind which helps digestion. In reading
French cook book it may seem as though
all the dishes are fussy and elaborate, SO
many things are combined In one dish
This is, however, a matter of economy. The
French make a course of single dish. In
the dejeuner a la fourchette, which comes
at noon, the first course iS usually eggs
and bread. the second chops garnished
with a vegetable and the third bread.
fruit jam and cheese. The jam is served In
glasses, a teaspOonful being the usual al
lotment Much of the work of every French
household is done outside. The laundry
work is all sent ont. and to economiZe new
enameled cloths are frequently used in
stead of tablecloths.
The struggle to keep up appearances is
naturally lacking in France. No one is
ashamed of economy in living. economy in
dress, economy in the saving of strength
ana herein lies the difference.
In the Greek Church the of Palm
Sunday is held sacred to Lazarus.
Lazarus has come and Palm Sunday and
the great and holy day" sing the people in
the streets. ''Maidens mine. cross your
selves and honor the good gentleman and
the good and stately lady Then follows
curious medley of dialogue between Christ,
Martha. Mary and Lazarus. mingled with
complimentary speeches and good wishes to
the neighbors. In Smyrna an old custom is
for the carpenters to present wooden rat
ties to the children of their employers. and
all day long these instruments of torture
are swung to the refrain OF
Palm, Palm. Palm Sunday.
KOie fish We eat today,
And when next Sunday comes
We eat red eggs.
While we American mothers are spared
this aural reminder of timehonored GUS
tom. we all agree that fish, fresh. salt or
shell, must occupy prominent place on
Palm Sundays bill of fare. Another week
and though good red herring" and all his
kin charm never so wisely, his sovereignty
will be no longer absolute. He will have
to divide honors with flesh and fowl
On the principle of all temporal things,
blessings brighten as they take their flight.
Shad is coming in. herring is at its best and
the rare brook trout would tempt the
dying anchorite to eat"
In the prevalence Of spring colds. cold
sores and chapped lips the virtues of honey
should not be overlooked. In all catarrhal
disorders 1t will be found most excellent,
while used as an ointment 1t is both purify
ing and healing. A teaspoonful of honey
boiled in one cupful of water makes re-
liable gargle for a sore throat or a healing
lotion for infiamed eyes. Dip little linen
ClOtn III tnc nQulu anu lay over tile eyes
Any dressing over the eye should be very
light
A tablespoonful of the pure honey boiled
in water makes tonic drink for the aged
that has the recommendation Of centuries
behind It,
An excellent salad dressing for cabbage
or potatoes is made with sour cream as
foundation. Add to a small cupful Of
thick sour cream three tablespoonfuls Of
cider or tarragon vinegar. teaspoonful of
salt, teaspoonful Of sugar and q salt
spoonful Of paprika or a few grains of cay
enne For a potato salad teaspoonful of
onion Juice or a few chives chopped fine
will be found an addition.
The acids Of cranberry and lemon make
a delicious combination, especially CRATE
full at this season An especially pretty
as well as tasty table jelly may be made
In this wise: Soak one-half box Of gea-
tine in one-half pint Of cold water for a
half hour. Add one scant pint Of boiling
water three-quarters OF a cup Of sugar
and a gill Of water in which a few bits Of
the yellow rind. have been STEPPED. Stir
until we'll dissolved add the Juice Of two
lemons and strain. Have ready half cup
full Of preserved cranberries. Pour some
1aySa .4nfn caka %ha