Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-12
Autumn Hints for Housewives

turned up and glued. Make a frame to
hold the molds by boring holes of suit
able size in the bottom of box. After
they have been placed in it, the wicks
must be drawn up taut and secured by
means of hatpin passed through them
and resting in notches cut in either side
Of the mold. Everything is ready now for
the wax. which should be slowly melted
and poured in As it cools, it will shrink
a little and these hollows must be filled
up as they appear. Leave the candles in
the molds until hard but not cold. Then
each layer of the bottom should be care
fully removed with a penknife and the
rest of the paper peeled off spirally. The
bottom end of the wick should be cut off
close to the candle and the top to within
an inch.
Oyster Scallops in Shells.
Rub the inside surface of large scallop
shells with butter and fill with oysters
Season with salt and pepper, pour a bit
Of melted butter over the oysters and a
spoonful of milk. dust with powdered
bread crumbs and set in the oven to
brown. If preferred the buttered shells
can first be lined with mashed potato
leaving cavity in the center for one or
two oysters.
Sweet Apple and Barberry Sauce.
To one peck of sweet apples allow a
half peck of barberries and two quarts
Of molasses. Pick over the berries, re-
moving stems and leaves. wash and put
in the kettle to boil with water to float
them. Add the r,olasses and cook until
the berries are tender. Skim out the
berries and put into the strip as many
q CxxsaA - a
cored, as can cook without crowding.
When all the apples have cooked tender
put into stone jar with the berries, or
into glass cans If you AVE plenty. Boil
the strip until thick and pour over the
fruit The next morning heat all to-
gether again and put away. II put in
the stone jar, scald occasionally.
Burberry and Apple Jelly.
Pick over the barberries and wash
we'll. Allow three pints of water to
every four quarts of berries. and a
dozen sour apples quartered and cored
Cook slowly until apples and berries are
soft, drain, then proceed as with apple
jelly alone. Tart pears may be used in
place of the apples
Burberry Jelly.
Barberry jelly has always been held in
high repute among the English as a rel
ish to serve with meat and game The
jelly properly made is almost as clear
and to many quite as delicious, as cur
rants. The berries need a touch of frost
to give the jelly the dark crimson color
and tang that makes it SO acceptable.
AS the fruit is so acid, much sugar is
required, but it is well worth it, Stem
the berries, wash and allow a half cup
Iui or water to every two quarts of ber-
ries.
Cook until the juice will press out
easily, then take from the fire, mash.
strain and measure the juice. Allow a
pound or sugar to each pint of juice,
heating the sugar in the oven while
the Juice is boiling. Leave the oven
door open, so the sugar will not turn
yellow. Cook the juice twenty min
utes, add the sugar. cook three or four
minutes longer, turn into glasses and
cover. Barberries combine We'll with
apples, pears or raisins. They are
often put up with the latter, using a
pound of raisins to every five pounds
of fruit, and a pound of sugar to
pound of the whole. With apples al
low dozen to each four quarts of
berries. Clusters of barberries dropped
in vinegar make effective garnishes for
meat or game
The buffalo berry. named from the
custom of serving a sauce made from
them with buffalo meat in the early
ern plains. is made into jellies and
preserves the same as the barberry.
It fruits earlier, but the berries last
well into the fall.
Crab Apple Jelly.
Wash the apples and remove the
blossom end. Do not peel or core.
Cover with cold water and cook gently
until soft. Keep the kettle covered
and turn and tip from time to time. but
do not mash or stir more than is nee
essary. When the apples are soft and
the liquid red. turn into a jelly bag
and hang to drip over night In the
morning measure the liquid and bring
to a boil Skim and strain again
through a fine cloth. Now return the
Juice to the kettle and measure out
the sugar. allowing scant pound to
each pint of juice. Put the sugar in
pans in the oven to heat through
while the Juice is cooking. but keep
the oven door open so that there will
be no danger of the sugar turning yell
low Cook the juice about twenty
minutes or until it begins to thicken
on the edge of the pan. Add the
sugar, stir just long enough to dis
solve, withdraw the spoon, cook five
minutes longer, skim and turn into
the glasses.
EMMA PADDOCK TELFoRD.