Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-20

1aihi pipe may De stopped with soft laun-
| ury soap or putty. frequently avoiding
much inconvenience until the plumber comes
| to mend the defect
QUICK BREAKFAST DISH
I've I'VE an know about French toast where
Eli saees OF bread are moistened in beaten
egg ana milk. then Drowned in butter but
mere Is little different Armenian way of
| ptteParihg toast for breakfast that is nour-
ashing and exceedingly tasty. For half
dozen slices Of bread. put three eggs
| IN shallow bowl and beat Have ready
IN trying pan a generous lump of but
yer OF couple of tablespoonfuls good drip
pIhss; when hot cut the slices of bread
III naiseS, dip as many as will fit into the
pan In beaten egg until both sides are
o oo ato ana brown in the hot pan AS fast
on hot plate and serve with ma pIe or any
fruit syrup preferred Ten minutes suffices
10 COOK enough for a family. a great desd-
sialufh when an early breakfast is neces-
sary. The cooking Of the eggs and bread
together in this way saves extra cooking
dishes. s
CHESTNUTS AS A VEGETABLE.
-lere is a dish taken from our French
nelghbors, and one that is especially now
timely. Peel off the outside skin of chest
nuts. then steep in boiling water until the
inner skins can be readily removed Throw
as 1ast as peeled into bowl of cold water
Put two ounces of butter in a saucepan
with Two tablespoonfuls -four Stir until
blended. then pour in one cup or more of
clear broth. stirring until smooth. Salt to
until soft. Serve with roasted meats or
poultry, especially turkey
ROASTED CHESTNUTS
Split the skin on one side of large chest
nuts and put in a pan with a perforated
bottom. Stand over a moderate fire. shak
ing often until tender Wrap in a cloth for
ten minutes, to steam, then serve with salt
and butter.
DEVILED CHESTNUTS.
Put one pound large chestnuts into a
nd hill
Plunge into cold water until the skins
loosen then remove them. Dry thoroughly
then put into frying pan with hot butter
and toss and shake until gold color. Sprin-
kie with salt, mixed with a little cayenne
and serve either hot or cold, as preferred.
CHESTNUT SALAD.
Make Silt with a penknife in the outer
skin Of three dozen large chestnuts Put
into saucepan of hot water and boil
twenty minutes. Drain and plunge into
cold water until the skins loosen. Peel cut
into quarters and dust with salt and men,
per. Peel four large sour apples, core and
cut INTO pieces of similar size to nuts Cut
some of the dark meat of a cold roasted
turkey or duck into pieces of the same
size, ana arrange on lettuce leaves in the
salad bowl or in individual plates Sprin-
kle over them two tablespoonfuIs cbonned
mixed pickles and dress with French
dressing OF Oil and vinegar md serve
GRAPE JUICE.
While grapes are at their cheapest II Days
" put up pienly OF grape juice for home
consumption. There is no beverage more
refreshing or wholesome in Illness than the
unfermented juice of the grape while in
hot weather 1t is one OF the most cooling
or drinks. Put up at home. pint bottle
costs scarce four cents. while the lowest
price at any of the drug or department
stores Is % cents. To prepare the era ne
juice. cut the punches of grapes a little.
trimming off superfiuous stems and taking
out the unSound berries. Put in q granite
ware or porcelain lined kettle, covering
with water for two or three inches. The
proportion of water Is about three quarts
to eighteen pounds of fruit. Cook until the
grapes burst, and the juice exudes crush
ing occasionally with wooden spoon. Put
colander over a large jar and cover with
square OF cheesecloth. Turn fruit and
juice into this, drain, measure and return
to clean preserving kettle. Let 1t come
to boil and skim. Now add sugar to taste
"a half cup to each quart is good proper
tom, stir until dissolved. then cook five
minutes. Swimming carefully. Have ready
cans or bottles sterilized and heated in pans
of boiling water. Fill with the hot juice.
then seal. II bottles are employed be sure
the corks are sterilized as well as the bot
ties themselves. The most convenient bot
ties to use the self-sealing pop or beer
bottles, Keep in cool. dark place II
preferred the grapes may be cooked with
out water, then diluted when ready to
drink.
CIDER APPLE JELLY.
With cider fresh and sweet from the
press try making apple jelly. Wash and
wipe fine favored, rather tart apples, quar-
ter and put into preserving kettle with
cider to nearly cover. Cook gently until
the apples are soft, then strain and meas
ure the juice. There should be about half
as much cider as fruit. Allow for each
pint of juice pint of sugar. heating the
latter in the open while the juice is cooking
for twenty minutes. Turn the sugar in
with the juice, stir until dissolved, remove
the spoon and cook five minutes longer.
Pour into hot sterllized glasses and set on
thick-folded newspapers or a board out OF a
draught When cold cover with paraffin,
branded paper or circles of paper dipped
in white of egg.