Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-10-31
HOUSEHOLD HINTS.

winding river for the Seine. a folding
screen hung with pictures for the Louvre
would tell the story of France Here a
DAINTY French maid teaches the players
V1ngt-Un and gives them bonbons.
An Italian brigand would give color TO
!tdiy, winch could be located In the
Kitchen. with tubs and sink representing
Lake Como and Venice while the boiler
ana stove should be marked Vesuvius
Purple, red and other vivid colors
snouio be used for decoration and roman
punch made with grape juice could be
me refreshments offered
america could be represented by In
dAan rugs. baskets and curios. with a
pHtty Indian maid i'm attendance to dis
tribute parched or popped corn, or II
may be represented by California in ~
or an up-to-date New,York drawing room
WIKI bridge in progress.
Two couples are assigned to each coun-
try, and their tickets tell them how they
must progress around the world one
couple going east and the other west
Wheo all have arrived and tickets have
been distributed the man from Cooks
WIN a megaphone. cries "All aboard"
ana uirects the tourists to their respect
I've piaces. The name OF each country
must ne over the doorway and the attend
ant In each room ready to speed the
parting guests in the right direction.
In ten or fifteen minutes all games must
stop at signal from the megaphone.
the personal conductor announcing that
all must embark for the next country
1aiiy cards are given with the itinera.
ed on the cards. prizes being awarded ac-
cOFolnsiy.g 1T card playing il not desires
other games, such as dominoes. ring toss
shumeDoard, ETC., may be substituted.
around tile world in eighty minutes"
PROVIDES an evening of socialibilty. enter
tainment and surprises sure to score nm
qualified success.
Scotch Eggs.
Quite new to many people will be these
directions for making Scotch eggs, a dish
that has proved a trump card in an Au-
burn family whether served hot or cola
on the luncheon table or as a delightful
addition to the lunch basket The ingre-
dents called for are one cup lean cooked
ham. chopped very fine. five hard boiled
eggs. one-third cup of stale bread crumbs
cooked to a smooth paste in one-third cup
milk. one raw egg. one-half teaspoonful
mixed mustard and one-half tablespoonful
cayenne. Add the ham and seasonings
to the bread and milk paste together with
the raw egg. Mix well. Take the shells
from the boiled eggs and cover with the
seasoned hap and bread paste. Have
ready a kettle of deep fat smoking hot
drop In the eggs fry two minutes, drain.
and if to be served hot send at once to
the table. When served cold cut in two
lengthwise and arrange on lettuce or
parsley.
FriIls for Raw Oysters.
At the Waldorf-Astoria blue points on
the half shell are accompanied not only
by quarters of lemon, horseradish sauce
and tabasco for the diner to take his
choice Of sauces, but by plate of wafer
thin slices of whole wheat or brown
bread covered with just scraping OF
fresh butter. The slices are very small
ovals and the crust is left on
At another uptown hotel oyster cock
tails come to the table in a double glass.
much like a grapefruit glass. the outer
receptacle being filled with shaved ice.
The oysters are laid in small depresSions
on the ice. while the inner glass holds the
dressing into which the oysters are to be-
dipped. A slice Of lemon slashed so that
1t can be inserted fan-shape over the rim
Of the glass accompanies it.
While the proportions of the ingredients
used for the dressing to a clam or oyster
cocktail vary according to individual
preference. good working standby al
lows to each plate five or seven tiny
radish, one teaspoOnful tarragon vinegar,
tablespoonful tomato catsup, a tea
spoonful Worcestershire sauce. a tea
spoonful lemon Juice. four drops tabasco
sauce and a pinch OF salt Mix all the
seasunngs thoroughly. add the biyalves.
fill into glasses or grapefruit halves filled
with ice. then set in the ice box TO become
thoroughly chilled and blended before
serving. Chill sauce, grapefruit juice or
some of the clam or oyster liquid may be
used in the sauce If desired. Still another
way of serving raw oysters lis in small
fontage cups. each one holding mixture
of lemon juice. cayiare and single raw
oyster Cress is served as a garnish.
Cocktails are also often served in the
half shell, grouped about a green pepper.
followed and standing upright This is
filled with the condiments and each oyster
is dipped into it before eating.
Angels on Horseback.
Our old friend. pigs In Blankets" ap-
pears more frequently nowadays under
the name of Angels on Horseback. There
is a little variation in its service. To
oysters, drain and pat dry on a cloth.
Season with salt, pepper and lemon juice.
Roll each oyster I'm a very thin slice Of
fat bacon. fasten with a wooden tooth
pick and stick two cloves in the fat end
of each oyster
Cook In a hot frying pan until the bacon
is crisp and serve on small squares of
toast, with bit Of cress for refreshment
after the angels journey.
Tolstoy in Youth and Are.
From the London Anglo Russian
When Tolstoy was young and fu,I q,
energy and passion he acted as his inner
nature prompted him-keeping loaded re-
volvers against his enemies, induleinx
in various orgies and f1nall.r marrying q
lovely girl and having q large family.
etc. When becoming older and his life's
natural pleasures losing their attraction
he commenced preaching passive resist