Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-01
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hints

If YOU have no lawn of your own and are
not invited TO make merry on some one
else's take your children or somebody elses
children and the trolley and get off into
the fields, where they may make a joyful
noise unto the shades of the forefathers
and our glorious nation without the risk of
deafenlug nervous neighbors or setting the
house afre.
Take their fireworks along, with such
indictments as may be necessary for
burnt fingers or a too intimate acquaintance
with poison ivy. Have a little patriotic
program ready Put Johnnie up on a rock
in the meadow and let him read the Dec
laration Of Independence TO his admiring
family. Brush UP your own knowledge OF
dramatic events In American history, and
lave on tap suggestions for few i'm
promptu charades. tableaux or games,
hingeing on such themes as the midnight
ride of Paul Revere the battle of Bunker
Hin, to the accompaniment of hrecracker
musketry; the surrender of CORVALLIS,
Nashngtons farewell to his army, etc. A
bundle of newspapers, a paper of pins and
a pair of shears viii suffice to furnish
epaulets and caps for an entire army, for
much latitude is always given for the i'm
aginatiOn to work in al fresCo entertain
ments Of this sort. If the entertainment is
scheduled for a lawn proper a more elab-
crate Columbian program. with appropriate
stage settings, may be devised and execut-
ed with very little trouble. Here a real lit
tie stage may be erected. or the broad piaz-
"a or SlOpeQ terrace utilized.
Indian Tepees.-In the constantly growing
list of lawn furnishings especially adapted
TO children there IS nothing that contains
more potentialities for a thoroughly good
time than the Indian tepees that have made
their appearance In some of the large de-
pdrtmeut stores. These vary in price from
$l.75 to IS. according to size and decora-.
lions. To carry out the realism still fur
5Her. there are quaint little Indian suits for
boys to go with the tents, all brave with
limitations Of buCkskin, fringes and feath-
ers galore.
Tin Chadng Dishes.-While nothing short
of a genuine camp bonfire will answer for
those children of nature who do not mind
such trifieS ashes or pot black COM
mingled with their 'spuds'' or camp coffee.
their seniors. who like camping made easy,
Will appreciate the tin chatting dishes that
now retail as low as ten cents each. In
addition TO the chatting dish proper are two
other pans that fit on like a steamer, en-
sbling the cook to evolve three dishes at
Ne same time and over the same flame
Jhese are so light and convenient to carry
that they add nothing practically to the
turden of transportation. while they do add
greatly TO the possibilities of the out-of-
door cuisine. They are also a convenience
for the woman doing light homework in
rooms. or even i'm really truly house when
one doesn't care to make up a hot fire in
summer.
And now before we get away from the
glorious Fourth let MS hold a little SYM
postum over some of the dishes that Gus
tom and the season combine to make ap-
uropIiatc for this EastronOmic celebra ton.
Ia the days before transportation facili-
Ties brought the products of every cline to
our very doors, whether I'm season or out,
roast spring lamb, green peas and new pO-
tatoes with cherry pie for dessert was
deemed the regulation Fourth of July din
ner. If we We're unusually forehanded two
other courses were added. boiled salmon
with egg sauce to start with and ice cream
rs fins Nor can this be improved upon
today If we elect to eat indoors
Boiled S5lmon.-For this we will select
four or five pounds from the thick part of
the fish. and having cleaned and wiped It,
will dust IT thoroughly with salt If we
have one of the regular fish kettles SHAPED
Ike a low small boiler, with a drainer in
side to support the fish. we will use that:
nut II not wrap the fish IN a large square
II cheesecloth, several inches longer than
the fish then lay it in a steamer in ket-
Tie Of boiling water. Season the water with
salt. "a bay leaf, a slice of onion. a bit of
celery and parsley, then set back where il
Will simmer gently, allowing ten minutes
To the pound for large piece or six for
small on no account allow II to boil
hard, which breaks II all to pieces When
cooked lift carefully from the cloth and
turn upon the serving platter. When serv-
ing it hot pour over it a rich egg sauce
thick enough to cling to 1t and made artfs-
nc with hits of pickle, capers or lemon and
parsley If to be served cold. chill and
serve on bed Of crisp white lettuce or wa
udise This is the way you would prepare
Il If to be eaten out of doors.
Fresh, crisp cucumbers. sliced thin and
dressed with salt pepper, oil and vinegar
are usually served with salmon Cucumber
jelly is modern accompaniment TO boiled
hsR but Is seldom very satisfactory, though
highly decorative
Cucumber Jelly.-To make enough for A
small mold peel three cucumbers and cut
trimmings, end pieces and two of the sliced
rucumheTs IN q stewpan. with water to
cover. and cook until tender. Then strain
Have ready half a box of gelatin that has
been soaking In a cup Of cold water. for
mar an hour pour pint OF the strained
hot liquor over Il and stir until dissolved
Color with the juice Of spinach TO a deli
cate green and season with salt and lit
tle tarragou vinegar. Have ready sliced
and crisped in ice water the other cucum-
Der. Drain well. put layer Of the cucum-
her ln the bottom of a mold and pour a
layer of the liquid over H. As IL begins TO
set add more cucumber slices then more
liquid jelly. and so continue until the mold
is filled. 1t should be pale translucent
green.
Roast Lamb Green Peas. New Potatoes
For Your roast lamb get the hindquarter
OF a nice young animal or the saddle II
your family is large and you have a mind
10 follow Queen Nictoria's favorite dish. If
the purse Doe shallow try a roast from the
shoulder The butcher viii remove the
bone. n YOU wish. for dressing. or it can
Roe lett in. Season the meat with salt and
securely. Plunge into a kettle of boiling
salted water sufficient 10 cover. remove the
scum as soon as the water reaches the
boiling point, then turn over and skim
again then push back where the water
viii merely simmer The plunging In water
rapidly boiling closes the pores and pre-
vents the juices escaping while the sim
merinS that follows makes the meat tender
Wflie Stlli retaining the full flavor. When
nearly tender which should be in about an
hour and half take from the water. drain
AND place In "a baker. Season with salt and
pepper dredge with flour: then roast until
q criSpy crust is formed. baSting frequently
with some of the stock IN which the meat
was cooked, and TO which a little tomato
mas been added. When Drowned remove
from the pan make good brown gravy
from the fat remaining in the pan and
strain Into gravy boat. GarnSh with
parsley and mounds of peas unless You
prefer the country way OF serving peas
With cream or milk added. The peas should
he cooked Ia just enough boiling sailed wa
ter 20 cover. adding a pinch of soda II they
seem tough. Cook about twenty minutes:
season with salt, pepper and butter. then
e0d a little rich milk or cream. The pota-
toes may be scraped or boiled with their
skins on. Put into slightly sailed boiling