Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-05
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Some English Recipes

| pounds OF rhubarb into thin slices put 1t
| into tub, and cover closely with thick
cloth. Stir thrice daily for week. then
strain through cloth, and add four pounds
of preserving loaf sugar the Juice OF two
| lemons and the rind of one. To fine this.
| take one ounce of isinglass and dissolve 1t
| in one pint of the liquor In a china-iined
saucepan. When quite cold add II TO the
rest of the wine and cask 1t. When the
| fermentation Is over bunG 1t down.
Cornish Pasties-M Make a short crust
paste with half pound of -four (sifted).
pinch of salt. half a teaspoonful of baking
powder. two ounces of butter. and the nee
essary quantity OF cold water to form
| smooth but fairly firm paste. Roll II out.
not too thinly. and stamp into rounds about
three and half inches in diameter. Cut
into quite small dice quarter of pound
of raw. lean beef mutton. mix 1t with
equal quantity of raw potatoes cat SINH
lariy season WELL and moisten with lit
tie water. Put dessert spoonful of this
in the center of each round of paste, wet
the edges, and shape each into a neat
pasty, pressing the edges together. trim
ming and fiuting same Place them a
baking sheet. brush over with a little beat
en- egg and bake in a moderate oven from
forty-flye to sixty minutes.
Fresh Iettuce.-To keep lettuce fresh
from one day to the next. wet thoroughly
and roll up lightly In paper, tuckng the
ends in firmly TO exclude the air. A paper
bag the neck tied tightly with string
will do Celery may be kept crisp long
time In the same way. Cabbages keep well
tied in bags and hung up.
Rusk.--To four cupfuls of light bread
dough add one-haf cupful OF butter. one
cupful of sugar and three eggs: mix thor
eughly. adding enough -four to mold easily;
with the hands form into high. narrow
shapes; let rise again, wash over the top
with sweetened water, and bake in brisk
oven.
Dreamed Fish.
Put Into pan a level tablespoonful Of
butter and the same quantity OF -four. Mix
all together until the butter is dissolved,
add a quarter of pint of milk pepper,
salt and a pinch of mace Stir the sauce
with wooden spoon till 1t leaves the sides
of the pan; add teacuTful of cooked fish
cut into small squares. Toss lightly till
quite hot, and serve at once.
Time and Trouble Savers
To Clean Brass.-Try rubbing 1t with
lemon juice and whiting TIL all stains are
removed, then polish with dry whiting and
u channels leather. This treatment is ex-
cellent for brass trays, but they need to
be brushed with a soft plate brushed be-
fore the final polishing. so that there may
be no powder left in the crevices.
To Draw Threads Easily-The tedious
work of drawing threads in linen for hem
fabric Is soaped Make dry lather and
apply over the space with a shaving brush.
and when the linen is dry you will be able
to draw out the thread much more readily.
Useful Laundry Bag.--A capacious laun-
dry bag. one quickly and easily made. is
of two circular or square pieces of Gre
tonne, fancy ticking. or other strong mate
rial. In the center of one piece cut an X,
turning down and binding the points thus
formed. This gives q square opening. At
tach fancy cord to each corner of the
opening by which to handle the bag Sew
the two pieces together in a seam and turn
through the opening.
To Clean Bath.-Dfp flannel into wa
ter but without allowing 1t to be wet
cover 1t with a good crystal soap and rub
it carefully over the article to be cleaned,
securing all the dirty marks with extra
care. Rinse thoroughly with warm water
and wipe dry with clean cloth.
To Bone Herrings.
Wash and wipe the herrings cut off the
heads and fms, clear out the entrails scrape
off the black skin. and be sure to remove
the silver line. Place each herring the
board and proceed to bone 1t: press all
along 1t to loosen the backbone, silt it
down and remove the bone from the head
downward. Remove any other small BONE
then smooth the flesh with knife dipped
In cold water.
To Clean Currants.
Do not attempt to wash more than
pound at time mean, If you have sew
eral pounds to do put about that quantity in
water at once. place the co1ander in a
large pan of hot water, pour the currants
into the colander, break up all the Jumps
with your hands, and stir them about the
water well, raising the colander now and
then. Pour off this dirty water. and add
fresh warm water: rub the currantS be- |
tween the palms, and rinse by lifting the
eolander up and down. Change the water !
until it is no longer soiled. but only red
dish from the fruit; then take the colander
out of the water, press the currantS to get
all the moisture you can from them, and, If |
you have others to do, throw these clean
ones on a cloth to drain; IL not press the
currants between coarse cloth. then turn
them into a sieye-if you have 1t; IL not & |
fiat dripping pan-and set them in a warm |
place to dry, over the register or behind a |
stove. When dry, let them cool; then rub |
again in a cloth, which will remove many |
of the stems-an cannot be removed. Now |
search them over carefully for stones. TAX |
ing few at a time ON the hand is the |
quickest way, The water in which currants |
are washed must be warm or it will not |
dissolve the sugar that holds the currants |
and dirt together, but 1t must not be hot |
or it will take the flavor from the fruit.
Rhubarb Tart.
Make short crust with half pound of |
-four, a quarter OF pound of butter, |
pinch of salt, and sufficient water to form |
smooth dough paste. Wipe with a |
cloth enough rhubarb to fill pie dish, cut |
off the tips and ends of the stalks. and d. !
vide into two-ineh lengths. Fill up a pie |
dish with the fruit. put large tablespoon |
full of castor or moist sugar on top. and |
cover with the prepared paste. lining the /
edge of the dish with a strip of paste be- |
forehand. Press down the edges and shape |
neatly. brush over the paste with water or
milk, and besprinkle with castor sugar. |
Bake In a hot oven for about thirty-five |
minutes.
Helpful Ideas
Make the under part of sleeve double. |
so that 1t can be darned, as this part wears /
out sooner than the upper.
Don't forget to do plenty of lacking and |
pressing. To neglect these two points |
stamps q garment home made at once.
Dressmakers who have difficulty In press
ing curved seams viii and rolling pin a |
good pressing board. IL d clean cloth be /
wrapped around 1t.
In shortening skirt pattern always fold |
q pIait across the middle OF the pattern