Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-23
I IOUSE=
TOLD
lINTS

Singly. in families and flocks, these are
the days when the old home begins TO draw
back its wandering children by those close
~ interviewed cords OF love duty old as
ISOLATION and pleasurable self-interest. 1t
never requires much urging for children
and grandch,ld rem to turn their steps to-
ward the old home Under the old gambrel
roof heads grown gray and weary, press
once more the pillows where as "goldi-
locks or "sorrel top" they rested or bur
rowed in the far-off happy days of child
hood. How good the old home cooking
tastes, How sweet the garden fiowersi How
the elns have grown. their branches sweep
ing the walks and overarching the streets!
But from their leafy shade, there comes the
self-same call OF the robin and throaty
madrigal Of the gay flashing orlole How
natural the sound of the old church bells,
the whistles Of the factory. the clang or
the fire alarm, and what an interloper
among these old remembered harmonies Is
the lnssteut honk of the ubiquitous devil
wagon Was ever water so sweet and
cold as that from the old home garden,
vegetables so crispy and delicious as those
brought straight to the consumer from the
good fresh earth?
Old Home Recipes.-It is a happy thought
for the housewife going back to the old
recipes for the family recipe book. A we'll
bound volume with these recipes plainly
written therein, each giving the name OF
its special sponsor. Is a valuable possession
and family JOY fore yer. Any bride would
welcome such a gift with open arms and
would be certain 10 have no duplicates. In
old Virginia and Kentucky families these
compilations OF hOuSewifely lore are most
carefully treasured and passed down from
generation 70 generation. The old Wash
fnCton and Custis receipts those Of the
Randolphs and breckenridge are something
to cOnjure with and northern sisters are
now beginning TO follow their example.
IN line with this IS a new cook book just
issued by a Philadelphia publishing house.
Famous old Receipts Used a Hundred
Years and More IN the Kitchens OF the
North and South Contributed by Descend
ants" The complers. Mrs. w. Hincke
Smith and Mrs James 7, Halsey OF Phila-
dephia. have done themselves proud and
conferred a lasting benefit upon culinary
literature IN this country by thus carefully
crystaliiZlng under their appropriate head
ings these chef d'ncuyres Of some of our
most famous American housewives. and
withal las gentle danes as ever graced a
eyurt" The book Is daintly yet substan-
tally bound, an addition TO any woman
desk
opened for the first time TO the public are
the following timely recipes, each with the
best az credentials behind II.
Philadelphia Famous Old Pepper Pot
tFrCm a daughter of the old Higgenbottofu
Family -Knuckle Of veal and six pounds
OF best mixed tripe. Boil them well. COW
cred with water In separate large pots
three hours at least. When cold skim all
grease or and put the two liquors In one
large pot. Cut the tripe up in pieces the
size OF p large dice also some OF the veal
Take six large white potatoes and four
onions. Make g dough rolled out as for
shortening and make little balls Of II In
tho hand the size OF a large pea. When
tho soup is boiling. drop them in. couple
at a time. Thicker the soup a little with
-four paste. Season to taste with sale
pepper and pot heTfDs. half a box of sweet
fnariOram and half box OF thyme The
soup when all cooked should be very full
OF the above things.
Famous Virginia Yeast Rolls. = This
recipe has been in the Herndon family of
virginia since 1868 and handed down from
generation 70 generation. For batter take
ono pint lukewarm water. two heaping
tabIssp0onfnls white sugar, one small tea
Hpoenful salt, one and one-half teacups
fresh yeast or three-fSurths yeast cake
dissolved In iulgewarm water 10 make cup
ful Mix with -four to make stif batter.
pat the yeast IN last. after. making bat
ter Mix at 2 .. m and set IN warm place
70 rise ready 20 make Into dough az pm.
For dough, take two and one-half plnts
OF nour two round tablespoonfnls lard and
q little salt Work lard and iiour together
and put IN tho batter which has been cool
ed Make n stin dough and work twenty
minutes. Set aside IN warm place to rise