Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-12-27
HOUSEHOLD HINTS

be added from time to time while sliced
oranges, pineapple. lemons or canned or
fresh berries of any sort may be added
with good effect.
Tomato Punch.
4 novel frozen punch that is frequently
served at New Year dinners is made In
this wise:
Add to a half can of tomatoes a pint
of water. three sliced apples. the Juice
of lemon and a cup of g-anulitted
sugar Boil together for fifteen minutes.
then strain, add two ounces candied gin
gar chopped fine and four tabespoontu.s
Maraschino or any fruit srup Freeze
and serve in punch glasses.
Turkish Coffee.
Turkish coffee is served now oftener
than teas in the studios where men and
women gather for chat and r-st. II Is
also feature at bachelor dinners and
mpromptu suppeTs. the men taking more
kindly TO it than to a brew of tea. TO
make the real Turkish coffee, takum.
or Turkish coffee outfit is essential and
so popular have these become, that they
can now be obtained in ordinary house
furnishing shops as well as in the syrian
or other oriental shops. OF course, the
Turkish coffee pot Is the first essential,
though the Turkish hammered brass
trays and sarfs or Turkish coffee cup
holders are picturesque and appreciated
additions TO the outfit. The jezvah o
coffee pot is brass bowl with the sides
sloping slightly at the top. where the
opening is about the size of a teacup
There is a long stewpan-like handle on
one side heavy enough TO turn the pot
over whom empty.
Theso jezvahs come in various sizes, the
largest holding about a quart AS the
coffee is served in intinitesimal cups,
quart jezvah will serve ten people.
The sarfs are the little metal recepta-
cles which hold the cups of china or por-
celain, shaped like an egg shell. One
can buy these in the cheapest metal or
in jeweled gold and silver. They have
no handles and in drinking you simply
lift the cup from its holder. If YOU elect
10 grind your own coffee. which must be
fine as powder, you will need one OF
the cylindrical brass coffee mills. This :s
slow work. but its novelty makes t.ce
grinding a task easily passed on to any
one who is going to be favored with Il
cup Of the genuine Turkish coffee The
coffee box that goes with the outfit IS
usually oblong of plain or beaten brass.
having a partition through the center
crosswise. to divide into receptacles for
the powdered coffee and powdered sugar.
The blend of coffee must be rich and
smooth. II should also be freshly roast
spoonful each coffee and sugar for each
cup to be served. Pour over this enough
cold water to fill the cups, allowing
little extra for the boiling away. Now
comes the boiling, which is the critical
point. The real Turkish coffee has to be
brought just to the boil three times. each
time a thick cream appearing on the top
of the pot. The jezvah is set over the
gas or alcohol flame. the ca eli or cot
fee maker holding on to the end of the
q
the flame. the moment the yellow cream
comes to the top and before 1t has had
a chance to boil over. Let ii come tn
this point. three times whisking deity
from the fire after each boiling The last
cream that rises should look as thick and
rich as real cream. 1t is now ready -
be poured into the cups The coffee right
ly made is thick and srupy, but not sweet
enough TO be cloying.
At large reception TO be given soon
in a New York hotel for the purpose OF
interesting Americans in one OF the largest
educational institutions for women in the
orient coffee will be accompanied by
little individual dishes. each holding a
few sailed pistachio nuts. a couple o.
pieces of locoom. the Turkish sweetmeat.
and candied rose leaves.
Caviare
Caviare. which is prepared from the
roe of the sturgeon. is frequently sub
stitutcd fer raw oysters or clans n
opening the course dinner 1t may 10
prepared in any of one of a variety
OF ways and proves an excellent arpe
tier 1t comes In cans and should Ia
opened and turned out to air for sevsrlI
hours before using. This is true OF all
canned goods. If YOU elect 10 serve it
on toast have ready twelve small slices
nicely Drowned. Turn the cont -nts OF
small can of caViare in saucepan and
mix with il four tabiespoonfuls crea II.
Cook about three minutes and Spr lad
lightly on the toast. This Will serve
twelve people Or stir into TWO large
tab.espoonfuls caviare d teaspoonIuI
lemon juice, A quarter OF a teasp30nfu!
curry powder ard i quarter ieasp oonsul
paprika. Heat ard spread The Russians
use it mix d with lemon juice and chop
ped onions. which is tasty. and this IS
further enhanced en- occasion by the
addition of a lettuce leaf on each slice
OF toast and all. caviare toast and let
tuce, crowned with few slices Of hard
boiled egg
Popcorn Candies With Sugar.
Put into an iron saucepan a tablespoon
full butter, one cup white sugar and three
tablespoonfGls water. Cook to the crack