The National tribune. [volume] (Washington, D.C.) 1877-1917, 1908-06-25
By SONORA SARA.

Glass flower vases are apt to become
much stained in time, especially if such
flowers as mignonettes and forget me-
nots are left in them for few DAYS
without changing the water. To re-
move the stains few methods are bet
| ter than that of placing a handful of
used tea leaves at the bottom of the
vase with little vinegar, and with
the hand placed across the top, shak-
ing it until The marks have disappear
ed. If not completely eliminated, this
should be repeated, while in addition
rag wound around a stick and push
ed into the crevices will effectualIy re-
move the most obstinate stains.
A delicious addition for a pot au feu
is made from half dozen pairs chick
ems feet cooked in three quarts of
water until simmered down to a pint
and half stock. This makes a deli
cious jelly, and is also a desirable ad-
diton to any fricassee.
An excellent chocolate nut cake that
is not so expensive but that the family
can have one occasionally is made in
this wise: Shell a pound of English
walnuts. Save out two or three dozen
of the unbroken halves and chop fine
the remaining kernels. Beat to
cream one cupful of graduated sugar
and half cupful of butter. Add two
eggs. one at a time. beating thorough
ly after each addition. Next stir in
alternately One-half cupful of milk and
cupful and a half of -four sifted with
level tablespoonful of baking powder.
Flavor lightly with vanilla and bake
in two layers. When the cake has par
tally cooled. spread with al icing
made in this way: Put into a granite
basin a teaspoonful of butter, and as
it softens brush sides and bottom of
dish. Add two ounces of unsweetened
grated chocolate, three-quarters
pound of light brown sugar and a half
cupful of sweet milk. Cook until a
little dropped in cold water makes al
soft ball when rolled between theI
thumb and forefnger. Add level tea
teaspoonful of butter. Take from the
fire and flavor with q teaspoonful of
vanilla. To one-third of this icing
and the chopped nut meats. Stir until
cool enough TO spread, then put be-
tween the layers Spread the rest of
the icing over sides and top of the cake
and arrange upon it at regular inter-
walls the whole nut meats.
The following recipe will make 12I
large glasses of tea punch: Squeeze
the juice of six large lemons and CRATE
the rind of three or four of them. Add
to this juice three quarts Of water |
and brown sugar enough 10 suit indi-t
vidual taste. Let. it, come to, a boil !
In large pitcher put ten teaspoonfuls !
of Ceylon tea, pour the boiling lemon
AIDE over it, and let it steep for ten or
fifteen minutes. Then strain and let
it get perfectly cold. When ready to
servH ill glasses with cracked ice and !
into each glass put a thin slice of |
orange and a tiny sprig of mint.
To remove grease from silk spread |
the goods over blotting paper and lay
French chalk or fullers earth around !
the spot to keep grease from spreading; |
then rub gently with a soft cloth dip I
ped in ether or chIoroform.
Rub the spot with a clean cloth. /
and If the ring around spot remains, |
sponge with chloroform.
Stuffed cabbage is delicious dish
for this seaosn of the year, and is
quite easily prepared. Choose a young
cabbage of medium size, or have small
individual cabbages, which can be
stuffed and then cut in half Boil |
them for a few minutes in salted water. I
then set them aside. until ready to fill
with the following mixture: Cook YER
inicelli in sailed water until it is ten
der and mix with bread crumbs which,
have been soaked in milk; put in
few capers, some sweet herbs. a bit of
melted butter. and mix together thor
)ughly with two beaten eggs. The cab
bages should next be opened by cut
ling them in half crosswise, the heart
and the stufting placed in the
hollow. If the cabbage be preferred
whole the heart can be slipped out by
cutting a way for it thru the bottom of
the cabbage. and after the stuffing is
put in the leaves can be drawn back
Sometimes 1t is necessary to
lie the cabbage firmly with a piece of
string before it is placed in pan with
'ome thickened butter sauce. The cab
)age should be left to brown we'll in
he pan, then served while hot with
he sauce poured over it.
Grilled sardines are dainty for the
midday meal, and so are stuffed sar-
lines, which are prepared in the fol-
owing way: Split open a number of I
at sardines and remove the heads and
backbone. Make the stuffing or two ,
eggs. minced a piece of
'nion, some bread crumbs, and few /
irops of lemon Juice. Mix this to-
,ether well and spread thickness be- ,
ween the halves of each sardine, then
,lace the fish in a dish and pour over ,
hem a generous quantity of tomato 6