Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-02-13
HOUSE
HOLD
| hints

While 20 the adult grown prosaic in the
moil and toll of years Valentines day suS-
gests little more than the veXatious delay
of the postman, staggering under load
of er. Jarrassments' not his own; or an in
TINA ton that springs is at the threshold
and garden seeds must be looked up. or the
spring sewing hustled along; TO the chill
dren or the very young and unsophlstlcated
lovers a halo still rests on the good saint
head ana the gorgeous and tenderly word
cd misslves sent out in his name receive
aboundant welcome. Praise be!
This is an old work-a-day world. sure
enough, with spectacles and a ''demniuon
grind for every one soon or late, and the
longer a child can retain the illusions and
coleur de rose atmosphere of youth the
better Disillusion comes quite soon enough.
While the advent of Valentines day on
Sunday this year precludeS its elaborate
celebration, the home dinner or supper can
easily be arranged to suit the day ana
please the young people. Ihere Is soou
deal in the name, even Shakespeare 10 the
contrary. and plain tomato soup tastes
twice az good under it's old-time appellation'
cream of love apple" Heart-shaped menu
cards heart-shapcd cakes and oonp0ns are
all easily obtainable or can De quickly iii
prCvlSed at home.
Cream of Love Apple Soup.-SteW one
pint of tomatoes twenty minutes OF until
soft enough to strain easily. Put quar-
of milk in a double boiler, and When luSt at
the boiling point stir in tablespoonful or
butter and one Of corn starch Whlcn mas
been cooked together in a small saucepan
and made into a sauce by the ADDITION OF d
cun of the hot milk from the boiler. sur
carefully into the boiling milk and COOK
ten minutes Strain the tomato, and str
in a quarter of a teaspoonful OF SODA
When the foaming ceases, add the not
thickeued milk, with salt, pepper ana q III
tie Wore butter to season. Serve at once In
hot bouillon cups or plates with salteo
waters y larger proportion OF tomato ma
he used but the result will not be SO oeh
cate.
F,rlet of SOle-While the real English
sole used in high-class cooking for the pro-
duction OF elegant entrees is pracucaliy uli-
known in this country, an excellent subsu-
tute is found in large founders, Wh1ch are
nowhere so expensive and are in season all
the wear round. Prepared in the same way
as fillet OF sole, it takes connoisseur IN
fish 10 tell the difference
Procure the fllets from the soles or
founders each weighing from one to one
and a half pounds. Usually the fish dealer
will do this for his customers. but 1t Is a
simple matter and can easily be done at
home Remove the head and cut down the
entire length of the back to the tail The
fncision should be deep enough to reach the
bone With a small knife loosen the fish
from the bone on each side of the cut.
working upward toward the fin. Turn the
fish over and repeat the process on the
other side. which leaves the bone clear. Re
move, cut off the fins. and there will re-
main four long thin pieces or fillets. Peel
off the skin by holding the fillet flesh side
up on board and pressing the skin down
ward with the knife. Rinse off in clear
water. wipe dry and sprinkle with salt and
pepper. Lay in a covered dish with one
sliced onion. the juice of lemon. sprig
OF TYNE and three of parsley. Cover and
leave for half hour. Twenty minutes