Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-04-19

HOLD
LINTS

kN
In living the strenuous life which so
| many housekeepers are forced to do, we
| are all apt to become negligent and dilatory
| regarding the kindly little offices which go
so far toward making this life a little
| heaven here below" We fully intend to
| write the little note of congratulatiou to
| some dear friend to whom some special
| happiness has come; but are so busy we
| put it off for day or two. We are going
| to call on the newcomerin the neighborhood
| who knows no one and looks lonesome-but
| not today. We mean to send a glass OF jelly
| or bunch Of violets to the young man In
the hospital, whose people are so far away
| that they can't get to him, but tomorrow
| will do. Some day, before long, We will
| write that letter to the dear old people up
| the state'-that they are always looking
| for. AS soon as we get little more time
| we will look over our barrels and boxes
| and see what we can spare to give Jane, the
| washerwoman, to make over for little Jen-
| ME and the baby. Meanwhile, opportunities
| pass by. The little note that would have
meant so much in the flush of happiness is
| never written; the new neighbor has shut
| her heart against the people on the street
feeling that they think themselves exclu-
| sive. The young in the hospital dies,
| the old people eat their hearts out in watch
| ing for the letters that seldom come and
| Jennie and the baby lack the comfortable
garments that we could so readily have
| supplied. "A long delay in kindness takes
the kindness all away"
| A good way to protect the contents Of a
| carafe or water bottle from flying particles
of dust is to twist white fringed napkin
into a cone. tucking the point into the neck
of the bottle and leaving the fringe in
fluff at the top.
In doing the spring dressmaking It is
/ 10 Rnn no
can be utilized and made over, II one only
knows how. Don't be afraid to use good
| soap and water in abundance and for almost
| everything. A summer silk or foulard
comes out as good as new If ripped up and
put right in a tub and washed. Press with
a medium hot iron while still damp, using
layer of cambria white or black, between
the material and the iron. Black SILK fringe
and galloons may be soaked In soapsuds,
rubbed. rinsed well shaken and then pin
ned along the edge of shelf or ironing
board to dry. When nearly dry, comb out
with a coarse comb. Artificial flowers may
be steamed over the teakettle, then straight
ened into shape. Lace figures from the old
escurial and Spanish laces may be cut out
| and appliqued on to silk or velvet for hats,
| neck bands or vest effects. White laces and
| ribbons too delicate to stand rubbing may
| be soaked in strong soapsuds Tor three or
four days. then squeezed out, rinsed and
| pinned out to dry. Black and colored rib
| bons may be soaked for hour in good
soapsuds rinsed, then wrapped smoothly
around large glass fruit jar or bottle,
smoothing out all creaSeS. Pin carefully
and set in the air q rather cool oven to
dry Buttons and buckles may be polished
to look like new. Feathers can be steamed
| and curled and black straw hats, shopping
bags, or even frayed seams made to appear
eminently respectable by 1udicious appli-
cation of shoe polish.
Although the pineapple is considered the
least wholesome Of all the edible tropical
fruits, its sub-acid flavor makes it-when
! properly treated-a most welcome addi-
ton to our spring menus. 1t should never
| be eaten on empty stomach first
course at breakfast, nor when green. The
juice of the green and growing pineapple is
believed throughout the east to be deadly
blood poison. 1t is said that the Javanese
| women used to cultivate nail on each
| hand to long sharp point These they
dipped in the juice, and thus armed the
| slightest scratch was sufficient to cause the
death of enemy.
The natives of the West Indies and our
own southern states use the clear juice
a remedy in diphtheria. From them the
British military surgeons adopted the prac-
tice, and now prescribe 1t in general prac-
tice.
Those who have eaten the pineapple in
perfection in its native country say that
the pulp can be eaten from the rind with
a teaspoon just as We eat an orange. An
authority on the serving of the fruit In this
country says that there is but one proper
way to deal with the pine, and this is it,
|
both stem and crown Remove the stem
and discard but save the crown. In the
shallow pit from which it has been wrested
drive two strong skewers down through the
central core until they come through at
the bottom. Then pull the skewers apart
splitting the pine asunder from stem to
| crown Then IL Is a simple matter to split
the core SO as to divide again each half of
the fruit 1t is then eaten by separating
each Of the little squares of the rind from
the rest and ripping the flesh to the core
The rind and eye may be utilized as handles
for conveying the fruit to the lips thus los
ing no juice. When the pineapple is to be
used as decoration the four long pieces of
the split pine are put together, tied in pla ce
with narrow ribbon, and the crown fas-
tened in its proper place. Those who are
initiated claim the crown as their portion
Pare off all the leaves to the very heart,
and there will be found the soft white
leaves about half inch long These are
dipped in drop of tabasco sauce and eaten
cum grano.
The ordinary way of serving pineapple
for breakfast or dessert is to shred 1t with
a silver fork. First peel and remove the
eyes. then beginning at the top pick apart.
If fully ripe it needs no sugar. but ordina-
rily it is improved by covering with DOW
dered sugar and standing on the ice for
two or three hours before serving.
The pineapple is an excellent appetizer,
| and Is often served at luncheon dinner
as a first course where hearty meal is to
| follow.
| When sausage is served for breakfast
fried mush makes an excellent accompa-
, | niment.
The next time the small daughter of the
| household asks to be allowed to make a
| cake for her dolls tea party or her own
lunch basket, let her try this cooking school
recipe for a ginger cake. Mix together one
dessert spoonful moasses. one dessert
| nj Cnf III
Of milk. Add tiny speck each of ginger,
cinnamon and cloves. teaspoonful Of
| beaten egg and two level tablespoonfuls Of
| -four into which saltspoon of baking
powder has been sifted. Stir well, put into
| patty tins and bake slowly.