Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-04-28

and coacoanut; grapes white or green /;
candied cherries and nuts. After the lobes
of grape fruit are prepared break in small
pieces and add the same quantity Of ap-
pies, chopped fine, and nuts.
College girls serve a sandwich that is not
sweet or particularly hearty, but Is de-
for a second helping. Chop to a paste two
dozen pitted olives. Add half a teaspoon
full of celery salt, quarter of a teaspoon
full of prepared mustard, two drops Of ia
basco sauce and half cupful of mayon-
naise dressing. The sandwiches should not
be made until just before service, that
the mixture will not soften the bread.
A mint chutney Is one to which the men
are partial. This also is out Of the ordinary
line of sandwich fillings-a point which
many hostesses will welcome. To make it
shred fine handful of freshly picked mint
and combine it with cupful of seeded
raisins, chopped fine, two tablespoonfuls of
sugar, one of tomato catsup, and a salt
spoonful of salt Stir into a soft paste.
This same mixture makes a fine drink if
a pounding of the ingredients Is added to
the mixing to make them juicy. Chill on
ice and serve in glasses of finely chopped
ice
To Determine
good lobsteh take hold of the curled
tail and straighten it out; If in good cond-
ton the tail will fly back into place. To
dress lobster pull off all the claws. break
brane on the inside of the tail shell with
a pair of scissors then slightly spread the
tail and pull out the flesh in a single piece.
Open on the under side and remove the
stomach and intestinal vein. which i'll color.
according to the contents being white, red
or even black, and runs from the stomach
to the extreme end of the tail The woolly
glls should be discarded. The coral and
green substance in the shell should be
taken out and used, as we'll as the flesh
found between the bones, as these are the
sweetest portion. Remove the meat from
the small claws with a skewer that these
may be kept whole for garnishing.
Dried Beef Fricassee.
Have the beef sliced as thin as possible
then either put 1t through a meat chopper
or pick it apart with the fingers into fine
shreds To each quarter of a pound allow
a tablespoon Of butter, one Of -four and half
a pint of milk, a teaspoonful of browning
or kitchen bouquet and the yOlk of an
egg. If the meat is salt, cover it with boil
ing water and let 1t stand for fifteen min
utes, then drain and dry. Put the butter
in a saucepan, when melted throw in the
beef and stir until the beef is thoroughly
heated. then dust over the -four. mix and
add the milk. Stir constantly until boil
ing Push to the back of the stove where
It will simmer gently for five minutes
Add busting of pepper and the brown
Ing and take it from the fire: add the yolk
of the egg, and turn at once into the heated
dish in which it is to be served. This may
be garnished with slices of broled or
baked mush, or served with plain, we'll
boiled mush.
Kitchen Utensils.
Sand or bath brick is excellent for clean
ing wooden articles, floors, tables, etc.
Boil in the coffee pot occasionally soap
water and washing soda. 1t always should
be bright to assure good coffee.
Pans made of sheet iron are better to
bake bread in than those made of tin.
Bottles and cruets are cleaned nicely with
sand and soapsuds.
Iron pots, stoneware, jars and crooks