Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-29
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shells and lay on few fine cracker crumbs:
| lheh three good-siZed oysters dust with
| pepper, salt; add a bit of butter and more
! crumbs; pour over each shell one table
| spoonful OF milk place baking sheet,
and bake to puffy brown in moderate
| oven. Serve on a fo lded napkin with lemons
| cut in two
Prune Jelly.-Stew, until Just tender two
pounds of French prunes; cool and remove
| PITS; soak one box of granulated gelatine
| in one pint of cold water until soft, then
| add three-quarters of a quart of boiling
water, one and one-half cupfuls of sugar
| juice OF three lemons; set In pan of ice
water and then stir until 1t commences to
thicken; cover the bottom of a deep pan
with one-half of an inch thickness of the
| jelly; set it in a cool place. and when firm
! lay In the prunes and then add the re-
mainder of the jelly. When firm, dip an in
slant in warm water or wipe the outside
with cloth wrung out of boiling water
and then place a dish over the top; then
invert pan, and jelly will slip out; garnish
with whipped cream.
Sweet Potato Recipes
Sweet Potato Pudding.-Two cups mashed
| potatoes, one-half cup sugar, one egg, two
| cups sweet milk, one tablespoonful of but
| ter. one-half cup shredded cocoanut cook
potatoes in their jackets till very soft, and
mash while hot Mix potato, butter, sugar
| to a smooth paste, then add egg cocoanut
oiAo lastly tAiC Deaf dIi lOStllef
| thoroughly; pour into deep granite pud-
ding dish, sprinkle top with cocoanut and
sugar, and bake in hot oven thirty min
uteS.
Sweet Potato Potpie.-Peel and cut up
! couple Of large sweet potatoes, and boil
them In as little water as possible: when
almost done pour In hall cupfuI of
sweet cream, half cup of sugar a good
lump of butter; thcken slightly with lit
tie cornstarch. Line deep dish with paste
(made a little shorter than biscuit dough-,
pour In potatoes and gravy; crate a little
nutmeg over it and cover With dough that
has been rolled and folded many times.
Time for baking. from thirty to forty min
utes in hot oven. This should be served
hot with sweet cream.
Sweet Potato With Chopped Nuts.-Almost
any nuts will do, although English walnuts
are best. To six medium-sized potatoes add
one cupful of chopped nuts. h.ince all to-
gether; add one-half cupful OF melted but
ter and one well beaten egg. Place in
buttered bread tin. In the morning turn
out, cut in slices, dip in egg and bread
crumbs, and fry In butter.
Autumn Relishes-
Creme de Marion nut soup).-One quart
of chestnut meats which have been skinned;
then stew tender in enough water to lit
tie more than cover. Press through fine
sieve into the cooking pot, then add one
quart of white stock. Heat TO boiling point,
then add ample pinch of salt and dash of
white pepper. few drops of nutmeg, onion
and celery essence. Lastly, one pint OF
beaten cream. Color rich green with a
few drops of spinach extract
rate Franciere-Line eight futed pate
tins with a delicate pastry crust, then fill
with rice and bake a dainty brown IN mod
crate oven. Remove the rice and fill them
with the following force meat: Two pairs
of chicken livers steamed tender, then
minced fine; four steamed cocks combs, one
cup of fried scallops. Moisten the ingre-
dents with brown gravy highly seasoned
with paprika and truff1e, and fill neatly into
the crusts. Put on a perforated top pre-
viously baked and serve on a folded napkin.
Roses Glace Daintee.-One-half package
OF gelatin soaked In one and a half cups
of white wine for thirty minutes, then set
the bowl into boiling water until the gelatin
is dissolved. Add one-half cup of sugar.
a few drops of orange flower water to
flavor, a few drops of spinach extract to
color delicate green. Strain and set away
to cool. When it begins to thicken beat in
one pint of whipped cream. Add two ounces
of candied rose petals, turn into square
mold, and when set turn out on lace paper
mat on crystal dessert platter. Garnish
with roses.
Every Housekeeper-
Should remember that soap is an alkali and
sets vegetable and other stains. Therefore
all stains should be removed before the
articles are put in washtub. The sooner
the stain is treated the more readily it will
yield to the treatment. Pour boiling water
through fruit stains. Where obstinate soak
in a solution of oxalic acid. Wash vaseline
stains in alcohol; paint. in turpentine, kero-
sene or alcohol; varnish, in alcohol; grass
or other green vegetable stains In alcohol.
kerosene or molasses. For stains from
blood meat juice and white of egg use cold
water In the case of milk, cream, sugar
or sirup stains soak In cold water and
wash with soap and water. Tar, wheel
grease or machine oil stains should
be rubbed with lard and allowed to stand
few minutes. Then they should be washed
with soap and cold water Tea, coffee or
cocoa stains should be removed with boil
ing water; il obstinate, with weak soiution
~ oxalic acid Use oxalic acid for iron
rust spots, and for ink stains use lemon
iirice and salt; then hang In the sun. II
the ink does not disappear at first repeat
the operation until it does. When oxalic
acid Is used care must be taken that the
article is thoroughly rinsed to remove every
no rticle of the acid. w llen boiling water Is
used stretch the stained part over the bowl
and pour absolutely boiling water from
height until the stain disappears. Be care
FIJI that the boiling water does not touch
any SILK embroidery or other delicate colors.