Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-18


Instead of almonds a cup of chopped wal
nuts mixed with ground almonds, cocoa
nut and other kernels may be used.
Any Good
Matched boards are good for the kitchen
floor. Hardwood floors look extremely
clean, but even with the best of care they
become spotted and need an amount of
scrubbing which is waste of energy
Cover your plain board floor with any one
of the numerous forms of oileloth you may
happen to prefer. A small pattern. closely
covering the oilcloth. will show the wear
less than a large pattern. Allow enough
over to make mats to put In front of the
stove, the table and the sink II these
mats are shifted once q week-the stove
mat to the table. The sink mat to the stove,
etc.-they will last much longer and save
the permanent floor covering. When this
shows wear and looks dingy take II up
and spread Il face downward on the attic
floor. Paint the wrong side with two
coats of some neutral tint: let it dry thor
oughly. When put down 1t Will be as good
as new. Always wash it with a coarse car
rage sponge and 1t will last much longer
than II washed with rags. The sponges
cost little, save the floor and are hygienic
since they can be rinsed absolutely clean
and thoroughly dried with little effort.
Never use paper on kitchen walls nor
ever kalsomine. Oil paint is the only proper
covering. and that should be finished with
"a coat Of enamel so that it Will resist the
frequent washing II should receive \ good
clear yellow is one of the best colors for the
kitchen walls, but should the kitchen have
south or west windows gray will give a
cooler effect. The walls of a kitchen should
be washed as regularly as the floor. Long
handled mapholders in which a sponge can
be easily fitted make this possible.
Whether kitchen sink be OF iron en-
aTnel or stone. it should stand on four legs
with all Its drain pipes exposed to full
view. a physician remarked that when
called to case of diphtheria the first thing
he looks at is the kitchen sink. The dan
gers arising from a badly kept sink cannot
be exaggerated nor can any degree of care
In avoiding them be considered extreme.
The waste pipe from a kitchen sink should
have boiling water and ammonia or wash
ing soda poured down each day. At least
once week it should be treated to dose
of some good disinfectant, such chloride
of lime This old standby is inexpensive
and quite as effective as more modern.
higher priced preparations. Put a large
teacupful of chloride of lime into two
quarts of hot water. This solution Is good
not only for draining pipes. but also to keep
garbage pals from becoming offensive,
Apple Fancies.
Apple Snow. - Three large tart apples.
three whites of eggs. half cup powdered
sugar, half cup jelly. Stew or steam the
apples, cored and quartered, but not pared,
drain, and then rub them through a hair
sieve. Beat the whites of the eggs stiff,
add the sugar, beat again; add the apples
and beat TIL like snow Pile light in a glass
dish; garnish with jelly or holly leaves:
serve with boiled custard.
Compete of Apples-Six ripe apples. one
lemon. half pound loaf sugar, one and a
half pInts water. Select the apples of a
moderate size. peel and cut in halves, re-
move the cores and rub each piece over
with a little lemon. Put the water and
sugar together into a lined saucepan and
let them boil until they form a thickish
strip; then put in the apples with the
rind of the lemon, cut thin. with the juice
of the same. Let the apples simmer until
tender, then take out carefully and drain
on sieve Reduce the sirup by boiling il
quickly for few minutes. When both are
cold arrange apples neatly on a glass dish
pour over the strip and garnlsh with strips
of candied citron. This is A recipe from
the famous Seyer, and may be expected to
be famously good.
Scotch Apple Tart.-Pare, core and quar-
ter six good-sized apples. Put them in a
deep dish, cover with water, add two-thrds
cup sugar, two cloves and a grating of nut
meg. Sprinkle over half cup currants, two
tablespoons whisky, rind Of one lemon and
juice Of two, few small pieces Of butter,
about tablespoon. Cover the top with
a good pie crust and bake IN q moderately
quick oven one hour.
Apple Fritters.-Two eggs, half pint milk
a little salt, one teaspoon baking powder
one cup flour. Beat the eggs lightly. and
add milk flour, salt and baking powder,
and beat until light. Pare, core and slice
apples across, dip tina slices in the batter
and fry in hot butter. Serve hot with pow
dered sugar.
Fruit Potpourri. - Two ounces canded
cherries, two ounces green cages. Cover
these with the juice of four oranges and let
them stand twelve hours. me hour before
serving add two bananas, sliced, and four
tablespoons powdered sugar and four table
spoons of sherry. Cut rounds from slices
OIL stale bread and fry the slices in hot but
ter. Put the fruit over the fire and boil
for a few minutes, heap on the bread and
serve hot.
Choice Cheese.
Cheese Relish Cut one-quarter pound
cheese into slices nut into q frying nan