Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-29
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| ing IKE fresh air, out or door exercise and
| frequent visits to natures free and ever
changing picture galleries to keep the
nerves steady. the eyes clear and all physi-
| cal. mental and spiritual attributes in
| poise
lrritability, nagging and the horrid de-
| spondency that reacts the family like
| a wet blanket, are all brought on by too
| close confinement indoors. 1t is the out
| of-door life that broadens the vision,
| smooths out the tangles and makes one
feel in tune with the Infinite" Even a
| half hours walk trolley ride in the fresh
| air. and that daily and systematically may
! cheat the doctor of his expected returns.
Cut short on some of the work IL need be.
| distinguishing between the essentials and
| the non-essentials. Better a beautiful pic
| ture of the autumnal woods and fields to
hang on memory's walls than a bottle stuc-
| coed with paint and putty and bits of glass,
| and ornamental 60 saucer decorated with
| postage stamps or cigar wrappings. or a
cozy corner 'toggled up with things that
never went together on sea or land. The
| one Is thrown aside after a little and may
be happily forgotten. The other goes with
you and the children down through the
years to cheer
That inward eye
| Which is the bliss OF solitude
A NEW WAY TO COOK FRESH
MACKEREL.
are cooking fresh mackeral this summer
| at one of the White mountain hotels, and
| guests who have eaten 1t declare it de-
| lcious. Mackerel as usually cooked is
dry fish, but cooked in this way it is moist
| and delicate. Wash the fish and bake with
| out any water except for basting. When
nearly done, pour thick cream over it and
return to the oven. Scald a cup of milk
and thicken with a half teaspoonful flour
rubbed with teaspoonful butter. Pour
over the fish and serve
BOSTON BROWN BREAD.
There Is even new wrinkle in making
Boston brown bread, and that is cake
crumbs in place of wheat flour. The regu-
| lar rule calls for one small cup cornmeal,
| the same amount of graham -four. ditto
| cake crumbs or wheat -four. the former
| much the better. Mix these dry ingredients
| together. Put into bowl one cup sour
| milk. two-thirds of cup of molasses. a
| pinch of salt and teaspoonful of soda
Stir until the soda stops ''purring" then
stir into the dry ingredients. cup of cut
raisns may be added or not as desired.
Many think them Improvement. Pour
into buttered moldS and steam three hours,
starting with cold water. If larger
quantity of bread is required, teacup of
entire wheat flour is added.
HOLES IN CHINA
Small holes in china can be perfectly
mended it'll plaster of paris. Mix very
thin with water and drop into the hole.
Let this harden before using.
ROUND STEAK SERVED DELICIOUSLY.
Round steak, which is far more juicy
than tenderloin. makes a delicious and di-
gestible addition to an invalids or old per-
sons diet, when prepared in this way.
Spread the steak a meat board, and
with an iron spoon or the back of a sill
yer knife scrape the tissue from the
stringy fiber. What is left over is good
for the stock pot. Mold the juicy pulp
into small fat balls, about the size of
peppermint creams. Have ready a frying
pan heated to the blue smoke stage, but
no fat or butter. Sprinkle lightly with salt.
then put in the meat balls mo more than
four or five at a time) Shake the pan
over the fire until the balls are Drowned on
one side, then turn and brown the other
Season with a little more salt, pepper and
bit of sweet butter and serve piping hot.
AS fast as one set of balls is Drowned, put
others into the pan.
CALIFORNIA Drowned CORN.
Another timely and delectabe dish for
the invalids tray is corn fried in Califor- |
MIA style. Cut the kernels from the cob, |
scraping cut, that it will be milky. |
but not cutting too close to the cob. Have
a sheet iron frying pan piping hot VIII a |
little salt sprinkled in it, and left just long |
enough to brown. Put the corn into the |
pan, pressing the kernels with a spoon so |
TO extract the milk: In just moment |
1t will begin to brown in its own juice. |
Keep stirring, and when well Drowned add |
water. q tablespoonful at a time. pressing |
with spoon until the corn begins to stick. |
Then add another spoonful until two or |
two and a half have been added for each |
ear of corn used This makes the deli |
cious gravy. Keep stirring all the time the !
corn is cooking. as it scorches easily
DAINTY DESSERTS FOR THE MUIR
SERY OR INVALID'S TRAY.
The first consists of an apple cored and
carefully baked, set on pretty saucer
then covered with whipped cream or the
white of egg beaten stiff with a little
sugar. The other digestibie and simple |
dessert is apple toast. To make it, toast
bread in the oven until crisp throughout.
but not blackened. Place the slices in the
bottom of a colander set within another |
dish, turn boiling water over each slice,
drain Immediately and serve hot in a pretty |
plate with sweetened apple sauce about the
consistency of marmalade spread over each
slice. The sauce may also be made from
dried apples or apricots or stewed
peaches Still another nourishing and
pretty way of serving apple sauce Is to
stew the apples quickly SO that the sauce
is white and tender. Strain through a
PURGE sieve, then beat up with the white
of an egg already beaten stiff. Add sugar
and fiavoring to taste and pile lightly in
glass dish.
CUCUMBER CATSUP.
A reader asks to have repeated the recipe |
for cucumber catsup given in these columns
some time ago. Select large, nearly ripe
cucumbers, peel. remove the seeds, chop or
CRATE fine and measure. Place the pulp in
a colander and sprinkle with salt, allow
ing a teaspoonful to each pint Drain for
six hours. Measure. To each quart allow
two cups of cider vinegar. or white wine If
preferred four tablespoonfus grated horse
radish and a tablespoonful each minced
red pepper excluding the seeds and white |
mustard seed. Bring vinegar and f1avor.ng
to a. scald, skim well, then set aside to get |
thoroughly cold. Now add to the cucum- |
Der pulp, stir we'll. put into wide-mouthed
bottles or pint fruit cans. lay a horseradish.]
grape or nasturtium leaf over the top and |
SEAL Keep in a cool, dark place
OLD-FASHIONED TOMATO CATSUP
For a good catsup made from the ripe
tomatoes, try this: Slice without peeling |
nine quarts tomatoes, not too ripe. Pack !
in a large porcelain kettle, draining off as
much Of the clear juice as possible. Add
to the tomatoes four tablespoonfuls salt.
two of allspice, one of cinnamon, three
quarters of tablespoon cloves. a teaspoon
full black pepper and a half teaspoonfuI
cayenne. Pour over all three cups good
vinegar. Cover the kettle ana simmer
gently on the back Of the stove for three
or four hours, not allowing II to stop !
gentle simmer. Take from the fire and let