Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-04-23

them repapered, tinted or painted. Air all
the furniture thoroughly, applying the same
dsinfecting process to stand and bureau
drawers and bed Stats. II all this work Is
performed faithfully every suspicion OF
musty odor will be put to flight and a de-
licious freshness and cleanliness take its
place.
Hunting Frieze.
For boys room or mans "den" there
is a hunting frieze that usually finds album
dant appreciation. It is continuous picture
made in strips five feet long by eighteen
inches wide, seven Of these pieces making
a set In one are the riders on horseback
In scarlet coats, then come the passengers
In coaches, the dogs in full cry, and SO on,
each piece matching the next. For chill
dren's rooms there are all sorts Of interest
Ing wall coverings. chief among which are
the Cecil Aldin's English nursery parlors.
These contain not only the pictures of those
old familiar friends, Red Riding Hood, Jack
and Jill, Jack Horner and their compan-
ions, but the verses to each as well.
pretty paper Is made to simulate Dutch TIL
ing in the delft blue, every other tile show
ing a scene from Mother Goose, those be-
tween being white with single little blue
figure upon them.
No Frocks Nor Frills Here.
In cleaning and rearranging your dining
room bear in mind that good taste and
sound hygienic reasons demand that there
should be nothing In 1t to catch and conceal
dust Every room should stand for an
idea" to quote Frank Alvahs Parsons OF
Teachers College, and though financial linn
itations often forbid our making the sweep
ing changes in old monumental indiscre-
tons that we might like, we can cease from
piling up inartistic horrors. dining room
loaded with bric-a-brac and clogged with
unnecessary furnishings is a distinct and
continuous burden, demanding constant
care to be kept clean. The finishing. II pos
sible should be of hard wood, oiled, the
floor of the same material with large rug
in the center.
Oriental Rugs.
In looking for floor coverings remember
there is nothing so artistic and at the same
time serviceable as oriental rugs. Carpets
wear threadbare in a short time, to say
nothing of their being the greatest har-
borers of dust and microbes of all sorts.
In order to keep them In sanitary condl-
ton they must De frequently and thorough
ly cleaned and even in the best houses this
is seldom done more than once year, fire.
quently not often as that. In tenement
houses, say the doctors, carpets are no
more nor less than positive and constant
source of danger to health. Rugs, on the
contrary improve with age, while they can
be carried out, shaken and aired at least
once a week. In buying rug for dining
slip easily. The rugs made by the nomadic
shepherd tribes of the orient are excellent
for this purpose, as they lie evenly and
wear like iron. Among these are the Yu-
ruks, Oushak, GenghiS and KAYAKS In Sc
leoting any rug or carpet the directions
given recently by Prof. Parsons to his class
of statesmen well bears reflection. After
looking at a carpet for time" he says,
CLOSE the eyes. If some one thing stands
out in bold relief there is something faulty
in the design. All should blend into an in
distnguishable blur when the eyes are
closed"
In the Matter of Curtains.
If you cannot afford good lace curtains
do not get cheap ones, for nothing spolis
the looks of a room so quickly and makes
it look common imitation lace Never
use Nottingham. Pretty Irish point curtains
can be purchased very reasonably, and
there are any number of dainty nets to
choose from For bed and dining rooms
Swiss or muslin can be bought as low as
20 cents a yard. The ruffied muslins and
scrims are replaced in popular favor by
those with a few tucks and broad hem
Some of the prettiest bed rooms at the
Martha Washington Hotel in New York
have the tucks running down the side and
across the bottom, while the edges are fin
ished with the old-fashioned "serpentne"
braid sewed on point by point. These cur
tains have the merit of doing up" beauti-
fully and wearing indefinitely. Nearly all
the new curtains are hung so as to touch
the window sill, not the floor, as formerly.
This is more effective and artistic besides
taking less cloth-not bad recommended
ton. Curtains are hung now directly from
a medium-sized brass rod slipped through
a hem at the top-the old familiar rings and
pins no longer in use.
Mock duck is made of round steak with
a rich dressing and good brown sauce.
Have a good cut of round steak an inch
and a half or two inches thick. Place on
the meat board and over it spread dress
two do instance,
two cups of soft bread crumbs, quarter
cup of melted butter, teaspoonful OF pow
dered parsley or a mixture of sweet herbs,
a half teaspoonful of salt, quarter tea
spoonful of pepper and little minced onion
or half cup of seeded raisins. according
to taste. Press this dressing down firmly,
leaving an inch or two of margin on the
sides, then roll compactly and bind Sc
curely with narrow strips of muslin Pin
a thin slice of bacon on either side and
brown the duck in dripping in a deep
iron skillet or shallow kettle. Turn SO
that it is Drowned all over, then pour
in boiling water (about a pint), season
lightly with salt and pepper, cover Sc
curely and simmer gently for about three
hours. When done transfer to a hot plat
ter, remove the strings and garniSh with
parsley It should be brown. juicy, odor-
Gus and tender. Add to the liquor re-
naming in the kettle two tablespoon
fuls of -four, then hot water to make the
consistency desired, add teaspOonful of
kitchen bouquet, pour the sauce into a
gravy boat and send to the table with
the duck
Mint jelly served in tiny individual glass
es as an accompaniment to grilled lamb
chops or roast lamb, is one of the features
of a famous colonial tea rooms in New
York. 1t may be made of the mint leaves
alone with sugar and lemon. but is rather
nicer when made with apples. The mint
water is first prepared by sleeping cup
full of washed chopped leaves in a pint
of hot water. Strain and pour the
liquid over half dozen tart apples
sliced but neither peeled nor cored. Stew
until tender, press through colander
and add to it the juice of two lemons and
a half cup of sugar. Have ready a half
box of gelatine which has soaked for
an hour in cupful of cold water, add
to the apple pulp, and as soon entire
ly dissolved strain through cheesecloth
into a shallow pam when it may be mold
ed. then cut in tiny slices to garnish cold
meat or pour into tiny cups glasses to
be turned out around the meat with a
garnish of parsley.
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