Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-21

| II taken at once while wet in clear cold wa
ter All yield to soaking in buttermilk and
| then washing. Many times the milk does
| In the wash. Soda will many times have
the same effect sour milk.
Fly Specks-Act sometimes extremely
obstinate. If these are soaked in cold water
they come out in ordinary washing Hot
water sets them SO they sometimes are al
| most ineradicable.
are obstinate will surrender to an applica-
tion OF the common household securing
soap. There Is the effect of roughness. and
| these soaps have bleaching property, too
Bleach.-Chloride OF lime is an effective
| o!each. The only difficulty lies in its APP
pHcatlon by our not understanding its cor
rosive properties. On nearly all cans of
chloride OF lime there is a recipe for making
what Is called jarelle water. This Is a
bleach; II made and used according to d.
rectfons 1t will remove spots and also will
bleach yellow linen as well as that only
partly bleached.
Miidew-May be treated with chloride of
lime by means Of soaking in buttermilk and
spreading IN bright sun and by grass
bleaching. There is nothing known to re-
move bad case of mildew.
Tea, Coffee and Chocolate Stains-Mav
| nearly all be removed by boiling water.
The water should be briskly boiling and
| Is most effective If hard or rain water
| Artesian well water will not do.
Fish Pie.
Mash one and half pounds Of cold DO
! tatoes and pass through a sieve; melt one
ounce OF dripping or butter In a saucepan,
/ add the mashed potatoes and two table,
| spoonfuls Of Plasmon stock and mix well
together. Shred up the remains Of any
cold fish, season with anchovy sauce or
! salt and pepper. Put into buttered pie
| dish. cover with mashed potatoes, then
| smooth over and bake for three-quarters
| OF an hour.
Pears.
Pear Custard.-Core and pare six ripe
| large pears cook them In a little rich
sugar syrup until perfectly tender, then
drain them from the syrup and chop fine.
Turn them into a deep glass dish and pour
over them boiled custard made with the
yolks Of four eggs. we'll beaten, three cup
| fuls of milk. three heaping tablespoonfuls
| of graduated sugar and scant teaspoonful
Of vanilla. Whip the whites of the eggs
to firm snow with four tablespoonfuls of
| sugar, and drop It in large spoonfuls into
shallow pan Of boiling water Cook a
| minute on each sfde lift out with q skim
mer, and just before serving pile 1t over the
| custard. Dot with little mounds of red
currant jelly and serve cold.
| Pear Croquettes.-Pear croquettes are
more novel and quite delicious. Pare
core and chop fine six large ripe pears.
| Mix with them two tablespoonful of clari-
| fled butter. three-fourth of cupful of
sugar, four well-beaten eggs sufficient
| finely grated bread to make smooth and
| stiff, and nutmeg to flavor. Mold into
| small croquettes, drop them into boiling wa
| in finely chopped almonds mixed with
| little cinnamon and powdered sugar and
serve at once with lemon sauce.
| Pear Charlotte.-A delicate charlotte is
made by slightly moistening six slices of
| stale bread with cold water; spread them
| bottom of buttered pudding dish, spread
over them two cups OF finely chopped
pears and sprinkle with four tablespoonfuls
of sugar. little grated nutmeg and a ia
| blespoonful Of lemon juice Lay over them
! the remainder of the bread. another two
| cupfuls Of chopped pears and nutmeg, sugar
and lemon juice as before. Pour over one
| cupful of thin maple syrup, cover closely,
| and bake in slow oven for one hour Serve
| hot with whipped sweetened cream or maple
| syrup.
| Pear salad.-select ripe rich favored
| fruit, pare core and cut in thin slices Mix
with one-third the quantity of sliced ba-
| nanas one-fourth as much broken English
walnut meats and enough French dressing
| to make slightly moist. Prepare only a
short time before it is to be served and
| serve cold in bleached lettuce cups. If
| preferred, a sweet dressing may be made
with the well-beaten yolks of three eggs.
b
| Of one lemon and half cupful of any tart
! fruit juice. fresh. canned dissolved
| jelly.
Cleaning Bone Egg Spoons.
A simple way of cleaning egg spoons
which may have got brown and discolored
| Is by rubbing them with egg shells. Put
| pieces Of egg shell one within another. the
| broken edges OF the shell to be rubbed
quickly and firmly, at the same time gently.
over the spoon. little care Is required,
but when the effect is seen the operation
| becomes quite easy.
Potato Croquettes.
Put pound Of cold mashed potatoes in a
saucepan; add four tablespoonful of milk
or cream, half teaspoonful Of salt, a tea
spoonful Of onion juice, dash of pepper,
| a grating Of nutmeg, and stir and beat un-
til smooth and hot. Take from the fire,
add the yolks of two eggs, and form into
cylinder shaped croquettes. Beat the white
| OF one egg and add to 1t tablespoonful of
water; roll the croquettes In this, then In
bread crumbs, and fry in hot fat. The re-
manning white Of egg may be used for some
other dish