Evening star. [volume] (Washington, D.C.) 1854-1972, 1874-10-24
The Housekeeper.


the RUE COCO IN laDor, ana one hour saved Is
worth two of hard work? think it is, for we
save with it all the wear and tear of our minds
and bodies, and our energies are fresh for other
work. Many housekeepers toll ceaselessly from
morn till night, when little saving of labor
would give them some hours of rest.
Some say that every room that Is occupied
must be swept every day; bat think this is in
many cases worse than useless. In bedrooms, If
the occupants are careful and the one that
makes the beds docs not drop feathers and
strawf, the operation OF sweeping would GER
tainly be fruitless IL performed every day In
the sitting room, If there are children IL is
usually necessary to perform that task every
day, and sometimes q number Of times; but
where there are no children with little canton
in regard 10 keeping bits of paper dribbIes of
cloth, &c, frem falling to the floor, we may be
saved the inevitable dust that follows sweeping
great many items that really seem ridiculous In
detail that all help to preserve order and neat
ness.
We all agree that neatness in tabIe-linen is
very desirable, as well as all other table ap-
poiniments. When the crumbs are scraped from
the plates on the cloth, then the knives, forks
and spoons all gathered in promiscuous heap
sDd also laid on the cloth regardless of their
condition, the cloth Is finally removed. is folded
up hap hazard apd laid down anywhere; thus,
for want OF system, giving extra labor a. the
The silver-ware should all be carefully re-
moved in dish or small waiter; then the cut
lery IN another dish; then scrape the plates into
the slop- pail; gather the dishes together care
fully that none OF their contents are spilled; told
the napkins Ill the original creases formed by
ironing; shake the table cloth and fold that
that II, preserving the FOLDS, which makes it
keep its fresh appearance much longer, and is
as easy to perform as the careless way some
have of folding It, Then lay it away out 0freach
of fiies dust &c.
In ones wearing apparel, too, much labor in
washing and ironing can be saved Dy wearing
large apron, which is much easier to wash than
dress. 1t can also be easily removed, 50 that
lady can keep neatly and nicely dressed while
at work. make nv large aprons to reach near
ly 10 the bottom of nv dress, good and wide
enough to button around at the lower part. This
Keeps ny skirts from swinging int and against
things, and is very convenient. OF course they
have ibis.
One very bad habit INDUCED in bv MANY
people is grssping the door instead of the door
III OBJ to close 1t when passing through. This soils
the paint, niece ssitating FREQ uent washing. which
of course wears of the paint; and what looks
worse than bare spot around the door handle?
guess nothing but dirty one.
sAUgR-KRAUT.
The best we ever eat We made ourselves for
many years, and for considerable time with
our own hands, and always from Savoy cabbage.
IL was manufactured in this wise: In the tfst
place let your ''stand' holding from a half
barrel to barrel, be thoroughly scslded out
the cutter, the tub and the stamper all we'll
scalded. Take Off all the outer leaves of the
cabbages, hslve them, remove the heart, and
proceed With the cutting. Lay some clean
leaves at the bottom of the stand, sprinkle with
handful Of salt, I'LL in half bushel of the cut
cabbage, stamp gently until the Juice Just
u axes its appearance, then add another hand
full OF salt, and so on until the stand is full
Cover over with cabbage leaves, place on ton A
clean board fitting the space pretty well, and on
top OF that stone, weighing twelve or fifteen
pounds Stand away In a cool place, and when
hard freezing comes on remove TO the cellar 1t
will be ready for use in from four to six weeks
The cabbage should be cut tOlerably coarse
The Savoy variety makes the best article, but it
Is only halt as productive as the Drumhesd and
Flat Dutch.
REMNANTS OF ROAST REF.
read the other day the following recent in a
NeW YORK paper, sent TO me by a friend, which
nave tried, and like Ii 30 well that | think it
would be acceptable to bousekeepers generally:
''Take off with sharp knife all the meat from
the bones. If there are few nice slices, reserve
mem, II most convenient, to be eaten cold. Chop
the rest fine in tray. Take cold gravy, with
outline lat, and put into spider to heat. If YOU
have not this, some of the stock, or water In
which the meat has been boiled. When ii boils
up, sprinkle IN salt, and put in the minced meat;
cover it and let it stand upon the fire long
enough to heat thoroughly, then stir in a small
piece OF butter. Toast bread and lay in the dish
ana put the meat over it. The com mon error in
heating over meat, sliced or minced, is the put
tiDg IT into cold spider, with too much fat, and
cooking 1t long time. This makes it oily and
tasteless. Almost all meats when cooked a
second time, should be done very quick. The
goodness OF these dishes depend much upon their
being served hot"
would suggest the disposal, not exactly of
the remnants OF roast beef, but of the rare por-
tlOn OF ribs, which may not be consumed the
hrst day, in this wav Cut In very thin slices IL
very rare portions OF the beef; and frizzle them
IN butter over quick fire and serve hot. Fer
breakfast there is nothing nicer-indeed NAV
say 1t Is delicious.
GOOD COOKING RECEIPTS
TOMATOES Az PLAT.-Butter a warmed
metal OF earthenware plate that will stand the
ire, add pepper and salt, and cut, In the lat di-
rection, as many tomatoes as when placed with
the cut sides downward will cover the plate
Cook before the fire, placing tin reflector be-
hind. When slightly Drowned they are ready.
Ihree or four eggs may be broken into a cup.
ana placed In the tomatoes three or four
minutes before they are removed from the fire.
This simple dish, prepared with little trouble Ia
a breakfast ht tor an emperor.
SPICED BREF.-Chop tough raw beefsteak ana
piece OF suet the size Of an egg, season with
pepper, sait, and little sayory; add two eggs
nall pint of bread crumbs, four or five table
spoonsful OF cream, a small piece of butter; mix
and make in roll with -four sufficient to keep
together, put in pan with little dripping and
water, and bake as a roast. Slice thin when
cold.
VEAL AND HAM SANDwrCHRs.-Sandwic witches
are good made OF veal and knuckle Of ham, sim
mered long time in very little water, until
perfectly tender, then freed from the bone and
chopped together. Spread the mixture ike
butter, add mustard, and cover with another
nary Germantown Telegraph.
USEFUL FAMILY RECEIPTS.
FIG PUDDING.-When Britannia is out of her
own garden fruit, she falls back with much sue
cess On the fruits OF spain and C0rinth. Britain
MIA g plum pudding and currant.dumplinps are
the delight Of her rowing family in every cline
though the fruit with which they are made ia
foreign. mot worth "a tig," may be a good
aphorism in Syria, but in England it has no ap-
plication, particularly IL figs be made into putl-
cings. just as plums and currants are used. Let
the hgs be cut up, and mixed with eggs, -four
suet, milk, &c, in the usual currant method
In its way we question whether any thing is
nicer.
To MAKE GINGER LoAF.-To four pounds of
dough add one pound Of raw sugar, half pound
OF butter, one ounce and half of carsWay
SEEDS, one ounce and a half of ground ginger
Bake In the usual way. 1t very much resembles
scotch hot cross buns. 1t makes a very nice
cake, either for tea or luncheon.
TIPsY CAKE.-PIace stale sponge cake, in a
glass dish and soak them thoroughly for an hour
and q half In a mixture of sherry with little
brandy ard a dish of lemon Juice; ornament
with blanched almonds and pour over q pint of
rich custaTd.
GERMAN GRUTzR.-Boil two pints of fruit in
quart of water, and when tender pass through
sieve. Then boil and sweeten it with white
sugar. Add halt pound of sage, well soaked
In cold water, stirring the whole over the fire
until the sago is dissolved. Pour il into mould,
When cold turn it out, and serve with cream or
custGTd.
LEMON AMORTIZATION a lemon sbont
four hours, and chop IL small; Hllx with il half