Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-01-28

washed by having a large-mouthed bottle
filled with hot water. adding for each pint
OF water teaspoonful of powdered borax.
Shave a tablespoonful of white SOAP melt
and pour in the bottle. Drop in the lace
and shake well. Let it stand an hour, then
shake again and pour off half the water,
refilling with lukewarm borax water made
In the same proportion. Shake and rinse
in slightly blue water, unless the lace is
cream colored. Then, If the lace is a small
piece. wrap first a bit of fine muslin about
bottle, smoothing it SO that there will be
no wrinkles, then fold the lace around
that, picking out each point and loop so
that ii lies perfectly smooth. Now cover
with another piece of clean muslin and set
away to dry If there is a large piece OIL
lace to be Numbered. wash in the same way,
but dry on the ironing board. covered with
a thick pad. Spread the lace out smooth,
pick out carefully and fasten in place with
pins. When almost dry, fold and place
under a heavy weight.
Shetland Shawls.-The floss shawls that
are now SO largely worn In winter as Wen
as summer need to have their freshness re-
stored occasionally, though that operation
is put off as long as possible. If not too
badly soiled, dry cleaning with flour or
starch is frequently effective, but for real
soil thorough washing is required. Make
a good suds in a large pan, using white
soap and a little ammonia. Put the shawl
in this and sop and squeeze, but do not
pull, rub or lift the mass of wool from the
off. then add fresh rinsing water of the
same temperature. Repeat this twice. AT
ter the second rinsing squeeze out every bit
of moisture possible, still leaving the shawl
in the pan. Now set in the warming oven
of the range, turning over and over until
the shawl is perfectly dry.
For the Early Riser.-Where one has to
get up early to catch train or make an
early start and there is neither time to
get nor inclination to eat hearty break
fast try a Boston school teachers expe-
dent of partaking of cup of coffee into
which raw egg has been dropped. Inc
coffee is stimulating and the egg nourlshlng
the combination saving much cooking and
the washing up of dishes afterward. Work
ers who have to leave early will find this a
simple solution of how to provide the most
nourishing food with the least work and
time. Chocolate is sometimes substituted
for the coffee.
Lemon Pie Custard.-An ingenious young
housekeeper, who likes to "try things, has
improvised a dessert that every one likes
and calls for again. She makes regular
lemon pie filling, merely adding more water,
SO as to have the consistency thinner and
more like custard. This is cooked on the
top of the stove instead of in the oven, and
is thickened with cornstarch and the yolks
of the eggs alone, reserv1ng the whites Ior
the meringue. AS soon as thickened, the
custard is poured in the dish from which
it is to be served, and is then set away to
chill. Shortly before serving, the whites,
which have been kept in a cold place, are
beaten stiff, allowing tablespoonful OF
sugar to each white of egg, and then piled
on the custard in spoonfuls like floating is
land. Do not brown
A good lemon pie recipe calls for the
yolks of three eggs beaten, one cup OF
sugar, one scant cup of water, juice OF
one large lemon and grated rind of half a
lemon, one tablespoonful of butter and two
tabiespoonfuls of flour, or one of corn
starch Mix the cornstarch and sugar, add
the boiling water and cook five minutes
stirring all the times Add the butter, the
lemon and egg yolks, turn into the crust
and bake until done Cool and cover with
a meringue, made with the whites of the
eggs, large tablespoonful of powdered SUI
gar and teaspoonful of lemon juice to each
egg. Pile on lightly and color delicate
brown in a rather cool oven.