Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-09-29


very often to prevent the pulp from stick
ing to the bottom of the kettle. Seal in the
usual manner when perfectly cold.
Ounce Cheese.
Carefully wipe off each ounce before
peeling, core and slice them, weigh the
fruit and allow three-quarters of pound
of sugar for each pound of fruit, set the
sugar aside until wanted. Place the seeds,
skins and cores in an agate kettle and
boil with just enough water to cover them.
COOK until the parings are soft, so as to
extract all the flavor, then strain through
jelly bag. When this liquid is almost
cold put the ounces in the preserving kettle
and add the liquid which drains from the
parings, simmer gently until the ounces
are soft, take from the fire and rub through
a sieve or fine colander. return to the ket
tie and add the juice of one orange strained
to each pound of the fruit. Now add the
sugar and boil for fifteen minutes. stirring
constantly; if not thick enough boil longer,
taking great care not to allow 1t to burn.
When done place in small jars and when
cold cover with paraffin and place in a
cool, dry place.
Lemon Rhubarb Butter.
Select the wine rhubarb. scrape, cut in
slices, and weigh the fruit, allowing one
pound of best cane sugar. the chopped rind
of one large lemon, and half an ounce Of
bitter almonds, which have been sliced, to
each one and half pounds of rhubarb.
Simmer all very gently, stirring often, for
a quarter of an hour. Add the juice of the
lemons, and continue to boil until thick.
Remove from the fire and pour into glasses
or jars. The nuts should be placed in q
cheesecloth bag and taken out before pour
ing the butter into the jars. Seal when
cold. Old fruit requires one and half
hours. and young half an hour for cooking.
Wild Cherry Wine.
Bruise the cherries without breaking the
stones; put them in a crock. stir thoroughly
and let stand day and night; then strain
off the juice through coarse cheesecloth,
measure and to every gallon Of juice
add two pounds of sugar; when thoroughly
mixed let stand another day and night.
Pour off the clear liquid into a clean cask
and let 1t stand until it ceases to ferment,
then fasten up tightly with bung and let
it remain unGiSturbed for six months; then
bottle.
The Juice of wild cherries and wild grapes
mixed will make a nice jelly.
Sweet Picked Gherkins
Place the cucumbers in weak brine over
night. In the morning remove from brine,
scald the latter and pour over the cucum-
bers again and let stand two days. Repeat
this process on third morning and let stand
two days longer, then again scald the brine
each morning until the eighth day. Then
take sufficient vinegar to cover the pickles.
little molasses and sugar to make the
vinegar as sweet as desired-some use one
cup vinegar. one-third cup of water and
half cup of sugar-add two sticks of Gin
namon a dozen whole cloves tied up in bits
of cheeSecloth. Remove the pickles from
the brine, pack in the jars. pour the vinegar
and spices over them. set the Jars in a
boiler of water and heat slowly until scald-
ing hot. Close alright and keep cool and
dark
Cucumber Salad
Peel the eucumbers. cut in halves length
wise and SCOOP out the seeds. Throw into
cold water and let remain for an hour.
When ready to serve chop three small to-
matoes coarsely for three large cucumbers)
and mix with a piHt Of watercress, also
chopped. Season with a few drops of onion
juice and salt and pepper to taste. Wipe
the cucumber boats dry and fill with the
mixture. place on crisp. lettuce leaves, sprin-
kle French dressing over the whole. garnish
top of salad with few capers and serve at
once. O. ira.
Menus
WEDNESDAY.
BREAKFAST.
Grapes,
Breakfast Cereal, ~ Cream,
Broiled Chops. French Fried Potatoes,
Buttered Toast, 80. So. -. Coffee ,-
.-, sr.-f .rr LUNCH. s -.s, 5sl,s sta'rb
Dreamed Chicken in Shells
Sliced Tomatoes Mayonnaise,
Fruit, Cake, Tea
DINNER.
Chicken and Rice Soup,
Boiled Fowl Oyster Sauce, Boiled Rice
Dreamed Cabbage, ~
Cucumber Salad, French Dressing,
Waters.
Cheese, Peach Snow, Coffee.
THURSDAY
.. BREAKFAST.
Baked Apples,
Cereal, Cream
Broled Ham, Lyonnaise Potatoes,
Laplanders. Coffee.
Ham Omelet with Tomato Sauce.
Cream Gingerbread Fruit,
Cocoa
DINNER.
Oyster Gumbo,
Stewed Chicken, Country Style,
Potato Rice. Dreamed Cucumbers,
Tomatoes Stuffed with Celery Salad,
Pear Ice Cream Waters,
Cheese, ~. Coffee.
FRIDAY
BREAKFAST
Sliced Peaches.
Fried Oysters. Garnished, Potato Balls
Corn Mullins. Coffee.
LUNCH
Broiled Smoked w h1tetSh,
Sliced Tomatoes, French Dressing
Spiced Pears, Cake,
Coffee
DINNER.
CoHSonane,
Boiled Trout, Shrimp Sauce
Mashed Potatoes. Stewed Tomatoes,
Egg Salad, French Dressing,
Green Apple Pie, Waters,
Cheese, Coffee.
SATURDAY.
BREAKFAST.
Gem Melons,
Breakfast Food, Cream
Mushroom Omelet.
German Fried Potatoes
Gems Coffee.
LUNCH.
Cold Thinly Sliced Boiled Tongue,