Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-14

quite an item in the winter. especially
All cakes and breads now are usually
served on dolly. while the ice cream
| plate or sherbert glass must have It's own
particular happy. Some Of these doilies are
| round some oval and some square. They
may be plain, white and hemstitched, col
ored with fancy edges, lace bordered or
even OF drawn thread. while the prices, ac-
| cording to size and ornamentation, range
| from cents dozen to dollar dozen.
II local merchants do not have them the
| can De ordered from any large confectior er
| or department store. The paper cases come
| IN variety OF shapes sizes and forms Of
| decoration, with prices ranging from Is
cents dozen to IS cents. Specially attrac-
tive are the cases designed for special days
such as Washingtons Dirt hday, Valentine
| day, Flag day, Decoration day, Fourth Of
July, Thanksgiving, Christmas and Easter.
| For Washington's birthday, any other
day when patriotism is in the ascendant,
| there are Columbia shield-shaped cases, in
| red, white and blue, with stars and stripes
the price depending upon their size-run-
ming from 20 cents dozen to rs cents. In
| this same line are the pretty little chop
frilis or skewers-used for garnishing-
white or red, white and blue, and 10 or Is
| cents dozen, according to quality.
| The Pickwickian motif is everywhere in
evidence this season. Not only have the
genial gentleman and his confreres appear
| ed upon the stage, but there are quaint wall
decorations in bamboo frames for dining
| AOomS, representing the COdCnlnB party at
different stages Of their progress with the
fat boy always in the foreground; and there
| is the toast pillow" comfortable adjunct
to the bachelors den. On these pillows, ar
tistically got up in leather velours,
round, comfortable, happy Pickwickian gen.
tlemen are engaged in brewing steaming
punches, offering meanwhile one Of these
characteristic toasts
"A long life and happy one,
A true wife and pretty one,
A cold bottle and another one.
IA glass is good and lass is good,
And pipe to smoke in cold weather;
The world is good and the people are good,
And we are all good fellows together
Other sofa pillows that appeal to those Of
Scottish ancestry, or even those who are
not, come in the various tartan plaids. so
that one may select the distinctive color
ings Of his own clan.
The old-time soup plate and even its sue
cessor, the bouillon cup, are now suppressed
ed among very smart folk by fine china
bowls with handles and covers. Not every
one, however even with unlimited means,
cares to change his table service with every
caprice of fashion. Many people get at
tached to their old family china and cling
to it whether fashionable or not. Mrs. AS
tor, for instance, who has Sevres plates
worth 500 apiece, is said to prefer when
dining alone a set of plain white china that
has done long service in her household. 1t
intact, but for old times sake she clings to
the little white teapot and it's companion
pieces.
An excellent scrap book paste is made as
follows: Dissolve in one-half pint of cold
water one ounce of rice starch and three
drachms of gelatine. Heat, stirring con-
stantly, until the milky liquid becomes thick
and glossy when the paste is ready Keep
oil.
Scallop salad Is one of the delicacies of
the season. Select good-siZed scalops and
simmer in sailed water until tender. Turn
with colander, pour cold water over them
and then let them drain. When cold, cut
In two cross-wise. Cut up equal amount
of crisp white celery, put into the salad
bowl and mix with highly seasoned
mayonnaise dressing. Garnish with white
heart leaves of lettuce. Like all salads the
ingredients must be cold to be success.
Scallops make more delicate salad than
lobster
During January and February scallops
are at their best, epicures preferrng them
at this time on account of the roe, COM
monty known as the tongue. This is full
and of a bright orange. Scallops should
always be quite fresh and firm, and ac-
cording to authorities shell fish, of
yellow cast, the natural color of the fish.
The large white scallops are made by soak
ing in fresh water, which causes them to
swell. AS they are sold by the quart the
reason is obvious.
Although the scallop, like it's first cousin
the oyster, does not possess high food
value; it gives variation to the daily menu
which is essential not to be underesti-
mated.
Scrambled eggs and scallops make an ex-
ceedingly nice breakfast dish when one
wishes something out of the ordinary
Simmer a pint of scallops in salted water
ten or fifteen minutes until tender, turn
into a colander and throw cold water over
them. Cut each scallop into halves. Put
two Tablespoonful of butter into a heated
frying pan, place over the fire, throw in
the scallops and toss lightly with a fork
until they begin to color; then add half
dozen unbeaten eggs and lift and turn
with the fork until they begin to set Pour
the mixture over hot squares of buttered
toast, scatter chopped parsley over the top
and serve at once