Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-03-29
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HOLD
| aINTS

From the earliest times the egg has been
considered the symbol of creation and life.
Eggs were among the articles of food at
the feast of the Passover, the Jews be-
lieving them emblematic of captivity and
deliverance, and so expressive of their own
history in the exodus from Egypt to the
promised land.
Christians have used them as a type of
the resurrection.
Every nation has superstitions concern
ing the egg. many of which are quite po-
etical. Among the Greeks each housewife
boils number of eggs with cochineal on
Holy Thursday for the approaching Easter
festival.
At the hour when the gospels are read
she takes eggs, according of the number
of her household, including the servants,
and one extra wraps them in a napkin
and carries them to church. where she
leaves them until Sunday. The extra egg
is laid before the Eikonostacion, or place
of the holy pictures. and is afterward kept
as a panacea for all sorts of ills that flesh
Is heir to. Many of these eggs have the
date with text of Scripture traced upon
them in the most elegant characters of
which the scribe is capable.
The method of preparing these eggs, as
given by an old writer may still be uti-
lied. Immerse the eggs in hot water long
enough to heat, then with the end of a
common tallow candle mark upon them
any inscription, date or name. The heat
of the egg makes this an easy task. Now
place the egg in a pan of hot water colored
with cochineal or other dye, and when the
egg is removed there will be the inscrip-
ton traced in white on colored ground.
In ROumania the great dignitaries ex-
change Easter eggs with the people, and
neighbors call upon each other with bas-
kets of hard-boiled, red-colored eggs, pies,
cakes and other delicacies.
In Kent, England. on Easter Monday,
pudding pies" accompanied by cherry
beer, are time-honored reflections The
pies custard baked in a raised crust
with currants sprinkled over the top.
Dates stuffed with peanuts are reliable
standby for Sunday afternoon "nibbling,"
the children's lunch baskets whole
some simple dessert. Slit the date in one
side, remove the stone and insert a freshly
roasted peanut. Roll in coarse graduated
sugar or dip in thin frosting. Almonds or
English walnuts may be substituted for
peanuts, but the latter are so much cheaper
that for ordinary occasions they are pref
cradle. Prettily arranged, they will please
both the eye and the palate.
lent relish. Slit the date and replace the
stone with Neufchatel or any cream cheese
rolled into an oval form and seasoned with
paprika. Pinch the edges of the date to-
gether and roll in Parmesan cheese.
Punch la Franchise" as served re-
Gently at a fashionable wedding, was con-
cocted in the following proportions: To
each bottle of red wine was added the
juice of one orange and one lemon. two ia
blespoonfuls of powdered sugar. one table,
spoonful maraschino and a pint of Clipped
ice
Oysters on the half shell, which used to
form the stereotyped first course at dinners
or luncheons, are now often superseded by
the wholesome grapefruit. While the
taste for grapefruit is usually acquired
one, those grown familiar with it fire.
quenty give it the preference over oranges.
Dealers in the east are often asked by GUS
toners how to prepare the fruit for, the
table. and many household has been set
against the fruit because the first INSTALL
ment was improperly served. In the home
of the grape fruit its devotees usually cut
the fruit in two in the evening, remove the
seeds and fill the cavities with fine sugar.
If the hemispheres are allowed to remain
untouched over night there will be a chem
ical action which will make nectar of the
juices by the next morning. Some prefer
the addition of a little sherry Madeira
with the sugar. and some will not even use
sugar, considering the pure flavor of the
fruit superior. When the grapefruit is
served at a formal luncheon 1t is usually
placed in bed of shaved ice and decorated
with a Maraschino cherry.
cottage or for the bed room come now in
frames of split brown bamboo. or with
coverings Of Japanese mating. The latter
have one drawer and several shelves reach
ing to the floor. and are so light that they
may be moved from room to room as the
spirit moves.
Let not the small family who bemoan
their fate because they "can never get it
eaten up be discouraged. Properly treated
a delicious rare roast may be evolved even
from a one-rib cut. Put some small bits
of suet into the dripping pan and set on the
front Of the range. AS soon as the pan Is
smoking hot lay the little roast, rolled and
skewered, seasoned with salt and pepper
and dredged with flour into the hot pan to
scar AS soon as one side is we'll Drowned,
which will be in three or four minutes.
turn on the other, taking care not to pierce
the meat with the fork, which would allow
the juice to escape. When thoroughly
Drowned, sides, top and bottom, pour two
or three tabiespoonfuls of boiling water into
the pan and set in a slow oven to finish
roasting. From twenty minutes to half
an hour will be found quite sufficient, and
the little roast will be as juicy as the heav-
Ter cut.
A novel idea for giving an apartment a
fresh, agreeable odor comes from Austria.
Orris root beads or grains, colored blue red,
yellow and green. are thrown on the CRATE
fire, after the manner of incense.
With real maple sugar in the market a
delicious hard pudding sauce for rice or
bread pudding is made by simply grating a
square of the sugar.
Additions to the chatting dish equipment
seem always in order, and the man who
prides himself on his culinary skill never
knows when he has enough. Welsh rare
hi. plates now come in sets, with different
rabbit designs In relief in color. These are
arranged in a case made the reproduction
of a pineapple cheese in shape and color
Similar sets of ale mugs of the same gen
era, character of decoration are also popu-
lar.
Chatting dish experts are now nearly all
agreed that beer or ale are better served
with the rarebit than in it. In the latter
case a rarebit is not only apt to be tough
and stringy. but extremely indigestible as
| well. Made with eggs and cream and
| cheese there is very little chance of failure
and an ordinarily good digestion can pursue
| the even tenor of it's way, without revolt
In darning a stocking where the hole Is
| not frayed, take a fine needle and thread
draw the edges together with great care
and sew over and over. darning only the
enc way. Where this can be done the ef-
| feet win be found much better and show
less than darning In the usual way