Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-24
I IOylSE=
TOLD
/ lINTS

down in almost every line of sefurnish-
ing On this account it pays to take an
inventory of household stock, and while
bargains rule the day replace or repair
the thousand and one little things that
give out or get out Of order and impede
peaceful household navigation.
the eggbeater that Catches lust when
you are in a hurry. the hour after that
won't sift the colander that is broken, the
lamp whose catches don't work, the leaky
dipper and saucepan, the depleted dish
closet and sewing room stock, the shabby
oil-cloth on the kitchen table, the hooks
for the closet, underwear, shirts, Sheets
towels, stockings, all these things can be
renewed now better than at any other sea-
son. At the china shop there are sales Of
broken sets and odd pieces. where you can
often get choice ware at less than cost;
and pretty china is a means of grace" in
many family.
At the housfurnshing stores there are
all sorts of handy" things for making
housewife is beginning to realize at last
what men have always known-that it
pays to have good tools and labor-saving
appliances If one would expedite business.
Who would fardels bear
And grunt and sweat under a heavy load"
with the shop full Of good things for saw
ing time, strength and labor? Many women
who are lavish in their expenditures for
other departments of the household too
often cling to kitchen fitments long after
they have passed into the last stages of
senility. This is ill-advised. Take, for
instance, the era of iron pots and heavy
pans that kept our mothers and grand
mothers sides in a constant state of ache
and made one shoulder higher than the
other. Yet some misguided souls still cling
to their use who wouldn't think of wearing
clothes made in the fashion of forty years
ago, or having their parlors furnished with
slippery hatrcloth, waxfowers. gruesome
coffin plates and esoteric combinations Of
hair flowers and leather fruits, supposed
at lat time to be the quintescence Of art?
The new cooking dishes are all made with
a view to their being light and easy to ham
die, and are good to look upon as we'll
They may not wear quite as long as their
bulky predecessors, but the user Of them
will be apt to keep her health longer which
is far better. L
One of the most satisfactory wares now
on the market is steel enamel though any
of the finer grades Of agate may be derend-
ed upon Experiments are being made with
nickel and those in position to know say
that will probably be the cooking ware Of
the future.
Among the utensils which have come
most prominently to the fore In the last
few years ramekins and casseroles
These useful f1reproof baking dishes are a
French invention and have been Fin use in
that land this many day. Their intro
ductiOn here is comparatively recent but
once accustomed to them no housewife is
ever again voluntarily without Stews or
soups cooked In the casseroles retain all
their flavor, even the plebeian Irish stew
becoming idealized. The newest casseroles
are colored rich crusty brown-a French
secret by the way. They are lined with
white porcelain and the cover tops take the
form OF hare or pigeon head. The highly
polished nickel mount is accomplished in
Berlin.
Besides the large casseroles there are the
small individual ones, used for all sorts Of
delicious dishes.
The difference between casseroles and
ramekins is simply handle and cover The
casserole has both, the ramekin neither
II stands to reason, therefore, that the
ramekins are suited to viands which need
to be Drowned on the top, while the COW
cred casserole is intended for those which
need slow and uniform cooking
Both casseroles and ramekins are sent d.
rect to the table with their steaming con-
tents undisturbed. Most Of the dishes are
so charming that they are IN ornament to
the table, but sometimes the coarser thick
brown ones are covered with a napkin.
among the dishes particularly suited to
the casserole are chicken veal, mushrooms
warmed-over lamb, and indeed anything
that wants to be cooked in it's own rich
juices with as little other liIu;d as is nee
essary 10 Keep the meat or vegetables from
burning. Experience and taste soon teach
one how to season 4 dish of this kind
whose rich gravies need no thiclerine with
hour For all sorts of soufI1es escajlops
cheese dlshes, macaroni, spaghetti or any
thlng else au gratin, the ramekns are in
valuable, and here are some timely rec
pes
Cheese fondu-Scald a pint of milk in
couple .I5 ooller and stir into it a half pound
mia cheese, grated, two tablespoonfuls of
Dutter, teaspoonful Of salt and two cup
Iuls OF stale bread crumbs. Heat slowly
ana when Just at the boiling point add the
Of Go,
dlately from the fire When somewhat
cooled fold in the stiffiy beaten whites, turn
the mixture into the buttered ramekins and
moderate oven.
taxed Scallops.-Put two tabespoonfuls
OF butter into frying pan and one of
chopped onion. Cook until the onion is
, ,,,ot then stir in half a dozen small
ready one pint of scalops cooked in their
own liquor for ten minutes, with enough
wnite sauce to make quite moist, and salt
ual ramekin dishes with this mixture sprin-
kle bread crumbs Drowned in butter over
the top and put the dishes in the oven only
long enough to thoroughly reheat the con-
tents. Serve at once. Some think the addi-
ton OF little sherry an Improvement.
Oysters may be prepared many ways in
baked or boiled, that is left over from the
previous day can be turned into a dainty
and delicate dish. Bone, the fish thorough
~; remove all skin and fat, pick into small
pieces, stir into rich cream sauce and
put into individual ramekinsJ sprinkling
buttered crumbs of bread or crackers over
the top. Bake about twenty minutes until
golden brown.
Mushrooms, as all fastidious people know.
require to be cooked simply and served
luicKly 10 be perfect. Arrange in a but
tered casserole layers of uncooked mush--
rooms, generous bits of butter, salt, pepper,
bread crumbs and cream, with buttered
crumbs at the top. Be generous with the
cream ana butter. Cover the dish and bake
lot an hour: then cover and brown.
An excellent salad for this time of year
Is tomato jelly salad @S Cover a quarter
OF cup OF gelatine with a quarter of a
cup OF cold water and soak for half an
hour Have ready half pint of hot strain
ed tomato; put the soaked gelatne in, with
It,, together with teaspoonful of salt, a
tablespoonful Of tarragon vinegar, tea
spoonful OF onion juice and a quarter tea
spoonful of white pepper Stir over the fire
until the geiatine is dissolved, but not
moment longer. Turn out at once into
small molds about the size of a tomato and
set away to cool and harden. Serve on let
tuce leaves with mayonnaise
popcorn balls are quite In order at this
season and 1t will afford the children en-
tertalnment to make them at home. Pour
one pint OF New Orleans molasses in a
rather deep saucepan and set over the fire.
AFTER IT come to boil let 1t cook five min
utes. Add three cupfuls freshly popped corn.