Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-03-14

~ II AAAHG tiidl OIu say
ing, "A peck of March dust
Hxs is worth a kings ransom"
w may have truth for its foun-
ton, it brings in it's wake
bad colds, infiamed eyes, headaches and
host of minor discomforts. Our grand
mothers used to make great use of aro-
matte vinegar at such a time. claiming
that it afforded relief to headaches, re-
lieved dizziness and faintness and even
possessed great anti-spidemic qualities
At all events. its pungent scent and
fragrant odor rendered it gratefully re-
freshing. And what more can we ask?
Most of the aromatic vinegar purchased
in shops is nothing but sulphate of potash
put up in small walls impregnated with
acetic acid made aromatic with Oil OF
rosemary or lavender. A far better article
can be made at home after this old recipe
Take four ounces each dried rosemary tips
and sage leaves. two ounces dried lavender
flowers, two drains bruised cloves and
four quarts distilled vinegar. Macerate
these ingredients in a wooden or earthen
vessel for a week. then filter the liquor
and bottle. Some add camphor.
Brown Bread Not a Brainmaker.
According to six years of exhaustive ex-
periments recently concluded at the uni
versities of Maine and Minnesota by the
United States Department of Agriculture
white bread, not brown or even whole
wheat, is the staff of life. Reports issued
declare that while Graham bread has the
most protein, much of il is contained In
Inc coarser particles of bran that resist
the action of the digestive juices and form
a noticeable increase in effete or waste
matter While these indigestible particles
give exercise TO sluggish digestive tracts
and are found valuable for some persons
this has nothing to do with the value of
nutrition For sensitive stomachs the
pread IS most irritating, producing gas
tritiS III the case of one of the Young
men in the experiment SQUAD Although
the white loaf is poorer In protein. the
body is able to get much more nourish-
ment from ii.
Brioche.
This delightful French combination. a
cross between cake and bread. is exceed
ingly popular this season for afternoon
teas II is often baked in small separate
cakes. the tops glazed lightly with beaten
egg and busted with powdered sugar put
hot. The most common way OF baking
is in a futed mold. about nine inches
wide and rather low. 1t may be baked
IN loaf ora ring. Ii is better to make
the paste the day before using and keep
IN the iceboX over night Make a sponge
using one cup scalded milk cooled to
lukewarm. dissolving in it two yeast cakes
broken in small pieces. When softened
mix with flour to make "a batter. Beat
thoroughly. cover and let rise an hour
and half or until about twice its or
Iginal size. Put on the molding board
one pound sifted flour. make hollow in
the center and in this put pound fresh
butter slightly warmed. small cup
milk. ten eggs. a teaspoonful of salt and
the risen sponge and work together. add
ing -four needed. When we'll worked
place in a basin. cover and set in warm
place to rise for about three hours. Now,
If you prefer. set in the icebox or other
cold place over night to prevent further
rising. Turn out on a Toured board, roll
out, brush over with butter. then fold
from the ends toward the center, making
three layers Remove about a quarter
of the paste. leaving the remainder round
and slightly fiattened at the top. Wet the
bottom OF the smallest piece of dough,