Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-06

hours. then pour of the solution and sponge
| the garment with 1t. Care must be taken
| that after sponging the cloth be allowed to
| dry thoroughly before ironing Silks and
| black ribbon sponged in this manner Will
| return to their original freshness.
Slimpsy Silk.-When silk Is siimpsy It's
body may be restored in large measure by
| sponging with water in which an old KID
glove has been boiled.
Faded Linen Skirts. - Linen that has
faded may be freshened by soaking in de-
coction Of hay tea. Put the bunch OF hay
in big kettle or boiler and cover with
cold water. Bring to a boil, then let 1t
steep on the back of the stove for an
hour.
With Oranges Plenty.-While oranges
are plentiful and juicy and the strawberry
too expensive to be INDUCED in freely. 1t
is time to make the most of the fragrant
yellow globes not only for present enjoy
ment, but for later use. While 1t is hardly
possible to improve upon first-class orange
by cooking inferior fruit may be made
more palatable in combina ton with them
and infinite variety in their serving fur-
nish a flip to appetites that need tempt
Ing. The Juice of sour orange gives zes'
to rather tasteless fruits like the banana,
apples that have lost their original flaVor
or pineapple that is insipid. Prunes are i'm
proved by the addition OF spicy orange peel
and apples and orange peel boiled down
make good marmalade.
For orange salad use the sour oranges
and for marmalade those that have sus-
gestion of bitter.
Orange Observation-Disclosures almost
every housewife has her own favorite recipe
for marmalade, the following can scarcely
be improved upon for the average Amer
lean taste. For every dozen oranges aIloW
a half dozen lemons Scrub thoroughly to
remove every possible microbe. Slice very
thin, removing all seeds, and putting them
in a bowl for future use as they give out
gelatine that makes the syrup much richer.
Pour over the sliced oranges three quarts
- ND 20
Soak all for thirty-siX hours. Pour the wa
ter off the seeds and add to the orange
slices and water, then cook for two hours,
with an equal quantity of sugar Do not
boil fast simply simmer, stirring frequent
~ to prevent it sticking, At the end or the
time allowed the liquid part should jeil
when taken up on a cod saucer, though II
should not be a stiff jelly 1t hardens after
standing. Pack in jars or glasses. rms IS
not so bitter as the regular English or
Scotch marmalade and 1t keeps indefinitely
In making marmalade it must not be al
lowed to overlook, which loses the clear
golden tint that is so desirable.
Orange Granite.-In ices. GRANTEES and
creams the orange is especially refreshing.
For a granite dissolve two pounds of sugar
in two quarts of cold water, add the thin
yellow rind of a lemon and cook without
stirring until reduced to three pints. Take
from the fire, cool, add one pint orange
juice, and the juice of two lemons strain
+ through a fine sieve and pour into we'll
utes, take off the cover, scrape the frozen
part down from the sides of the freezer,
turn a few moments longer and serve. 1t
should be granular, not smooth
Rhubarb and Orange Jam.-Wash three
pounds of young rhubarb, the tender pink
skinned kind then cut in pieces two inches
in length. Put three pounds of oranges in
the preserving kettle with plenty of cold
water, and simmer three hours. Drain and
cut each in four pieces. Put six pounds of
granulated sugar in the kettle with just
enough water to prevent sticking, and stir
with a wooden paddle until 1t boils. Add
the oranges and rhubarb, stir until boiling,
moving to the edge of the fire, and simmer
fifteen minutes. Turn into glasses. but do
not cover until cold. Then put on first
round of branded paper, then the ordinary
glass or tin cover, or else thickness of alb
sorbent cotton. This is an old English
recipe. If one objects to its bitter taste,
the seeds can be removed before cooking.
Orange Honey for Tartlets or Cake Fill
ing.-This. too, is English and very good
Put half pound of sugar and two ounces
of butter in a porCelain-lined saucepan,
with the grated rinds and juice of two lem
ons. Stir well over the fire, and when boil
ing add the beaten yolks of three eggs.
the white of one and a little rose water.
Remove to the side of the fire and keep STIR
ring until it has the appearance of melted
cheese. Use in tartlets or as filling for
cake.
Orange Fool-Squeeze the juice from a
half dozen oranges, strain, and beat up with
three eggs and pint Of cream. Sweeten
to taste flavor with just trife of grated
nutmeg and powdered cinnamon. Take care
not to get too much. Pour into porcelain
lined saucepan and stir over the fire few
moments until thickened, but do not allow
II to boil Pour into glass dish and chill.
Serve very cold.
Orange Cup.-This is one Of the nice
punch-bowl drinks that is all right for the
children's lawn party. Peel a half dozen
oranges, remove every particle of the white
pith. divide into sections, and take OUT
seeds and membrane Put six ounces Of
sugar in a saucepan with the Juice of two
other oranges and some of the grated yell
low rind, and simmer until the sugar Is dis
solved but not boiled. Arrange the pieces
of orange in the punch bowl. Combine the
syrup and cold water to make pleasant
sherbet flavor with essence of orange now
er, and pour over the oranges IN the powi
and at the last put in several pieces of Ice
to make the "clink" and keep the contents
of the bowl cold.