Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-05-05


storage plants Of New York
state. and thousands of pounds
OF butter. poultry and fish,
much Of which has been in storage for
two years or longer. has been released
! and placed on the market. That con-
demned by inspectors was destroyed
That much escaped detection. however,
that should have gone by the board is
doubtless true. A few weeks ago a man
claiming to be a Jersey farmer went from
house to house in one of the Jersey towns
just across the river from New York, SELL
Ing potatoes at 50 per sack. The samples
which he carried In his hand were large.
ovdl, smooth-skinned potatoes, fine TO
look at.
Within two hours time he had sold $50
worth In one neighborhood. When the
housewives began to get dinner that night
1t was found that every single potato hal
q big black core, and that not one was fit
for eating. Even the odor of the cut po-
tatoes was intolerable. Investigation
proved that several young men had
bought up q carload Of condemned pota-
toes for 80 cents per sack in New York.
and then posted over to the Jersey side
to dispose Of them at certainly a good
profit.
Table Runners.
Instead Of plate doilies or tablecloths.
up-to-date hostesses are now using table
runners for luncheon or Sunday night
tea. A most satisfactory one in use in
an English cottage dining room, whose
waiscoting. plate rail and built-in side
are Of chestnut. is made Of Russian
crash. the ends Of the scarves or runners
which cross each other at right angles
being embroidered In rich shades of brown
and gold in conventional design. When
more than four are seated at the table,
displays OF handmade American lace ara
placed between the runners. with small
Persian brass plates to hold glasses or
cups. These little brass plates are very
inexpensive and harmonize well with the
color scheme Of the room, largely brown
Much cheaper but extremely egective
runners are made from the figured blue
and white ,,. japanese toweii n w. whic ca
THESE rolls can be cut into five strips. and
the ends hemstitched and initiated. IL de-
sired. In case of four guests, two o.
these runners are crossed, so that each
one at the table has an end Under the
plate glass and bread and butter plate:
With six guests. two strips are used
across the table and one lengthwise
Fruit for the Final Course.
Nearly all course breakfasts. luncheons
or dinners now begin with fruit.
This may consist Of any choice speci-
mems Of fruit served on individual dishes
rather than massed together. Grapefruit
is always popular cut In halves. the core
and the dividing membrane removed. and
the pulp cut free from the skin SO as to
be easily lifted out with a spoon. Mara
schino, or, In season. fresh cherry, may
be placed in the cavity left by the CORE
At other times block OF loaf sugar Is In
serted. Large. fine navel oranges are cut
in halves and served In the same way. the
pulp being removed with an orange spoon
At this season, too, thick slice of the
orange may be surrounded with fine un-
huiled strawberries. little mound OF
powdered sugar surmounting the slice of
orange. Strawberries. raspberries and
blackberries are each and all appropriate
and delicious for the first course. looking
specially inviting when served on a fresh
grape leaf instead of a doiley.
Red and white currants on the stem are
beautiful, while a thick slice of canned
Hawaiian pineapple. its core removed and
the center filled with hulled berries. is
attractive and appetizing. Cherries on
the stem are particularly decorative and
delicious, while melons OF whatsoever
sort are q Joy to both eye and palate. 4
cocktail OF fresh fruits served in glasses
or fruit cups, is always appetizing,
particularly good combination at this sea-
son being grapefruit, bananas, pineapple
and Strawberries with dressing of sugar
and lemon juice.
Macedonia of Fruit.
This may be made with any combina-
ton of fruit, fresh or canned, dried or
preserved. At this season of the year q
mixture Of fresh pines with oranges.
prunes and any leftover fruit juices can
be utilised. The little evaporated Ger-
man cherries make rich. fruity juice.
Wash, soak over night and stew gently
until all goodness 10 extracted. Strain
and sweeten. Add pineapple. peeled and
shredded: some nice prunes. soaked over
night, the pits removed and the meat cut
In small pieces. two or thre oranges
peeled and cut in bits, and any surplus
left over from canned or preserved fruits.
Stew gently. sweeten to taste. and serve
with buttered waters or brown bread
sandwiches. This will keep for some
time. II it shows signs Of fermenung.
boil up again.
Y desired; gelatin may be added to
granulated gelatin to each cup Of the
macedonia. Soften the gelatin In cold
water. then dissolve over steam or add
to the hot macedonia. The bits OF fruit
ferred Pour into small molds or an
earthen dish. spreading the mixture about
an inch in thickness. When frm, cut In
cubes.
Pineapple sirup.
This makes . delicious water ice ana
il better for havoring than fresh pine
apple. Put three pounds loaf sugar in
granite kettle over the IRE. Beat the
whites Of two eggs and add to them two
cups clear water. Pour over the sugar
and set over the fire to boil until clear.
Remove and cool. Pare and crate enough
pineapple to make q quart OF Juice. and
strain into the strip. Boil ten minutes
then bottle Cover the corks with melted
wax.
Pineapple omelet.
Beat three eggs thoroughly with .
tablespoonful Of sugar. adding at the last
a pinch OF salt and . teaspoonful each Of
lemon and pineapple juice. Have the
omelet pan hot and well creased. sides
and bottom with q teaspoonfui Of melted
butter or oil. Turn in the beaten eggs
And 40 they cook break the omelet once
In = while With silver fork. When stiA
quite moist sprinkle on top half Of the
ofnelst q cupftll chopped or grated pine
apple, canned or fresh, fold over the
other half, sprinkle with sugar and serve
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