Evening star. [volume] (Washington, D.C.) 1854-1972, 1876-01-29
THE HOUSEHOLD.
sEAsoNABIE HINTS FOR USE AND oRyA-

THE HOUSEHOLD.
sEAsoNABIE HINTS FOR USE AND oRNA-
MENT.
Lyonnease PotdtoeS.-The incest way to pre-
pare Lyonnaiseipotatoes( and indeed the only
way is to put little butter in frying pan
win small i onion cut up very fine let the
cold boiled potatoes, cut them into pieces,
put them in the pan, season well with pep
per and salt, let them get thoroughly hot and
slightly brown. When ready 10 serve
sprinkle over them some parsley chopped
fine. They are nice for breakfast, and with
dish OF quail prepared in the following
manner Will send husband off In a very
pleasant frame of mind, though you must be
careful and not ask for any money before he
goes or that perfectly comfortabl feeling
and serenity Of counteDance will vanish, and
he will declare that "stewed quail is very in
digestible." However, here's the receipt:
Take six quail, nicely picked and cleaned.
put small piece OF butter rolled in flour
and little pepper and salt inside of each
bird, and put them in a stew pan, with q
little water; cover them closely, so that none
OF the steam escapes; let them stew gently
for an hour or SO, then take them out and
make ? rich brown gravy OF the liquid they
were stewed in, ard send them TO table with
bits of toast placed round the Dish,
a Furniture Polish Put half an ounce of
shellac, the same quantity of gum lac, and
quarter of an ounce of gum sandarac into
pint OF spirits Divine, all in a stone bottle,
near the fire, shaking il very often. AS soon
as the gums are dissolved IL is ready for use
Then take roller of wooden rags-soft old
broadcloth will do nicely-put little OF the
polish on IT, also few drops of linseed- oil
Rub the surface to be polished with this, 90
ing round and round, over a small space at
time, until IL begins to be quite smooth
Then finish by second rubbing with spirits
of wine and more of the polish. Furniture
thus treated will have a brilliant luster,
equal to new.
Dish Washing Vithom Sodp.-Haye vour
water quite hot, and add a very little milk
TO 1t. This softens the water gives the dishes
fine gloss and preserves the hands, it re-
moves the grease, even that from beef, and
yet grease Is ever found floating on the
water as when soap is used. The stone YES
sells should be set on the stove with a little
water In them, when the victuals are taken
ready to wash Them, and the grease is easily
removed. Tinware keeps bright longer
cleansed in this way than by using soap or
by securing. The habit so many OF us have
acquired OF securing tins is wasteful policy
the present style OF tlnware will not bear it,
The Best Way to BoI Eggs.-The objection
to the common way of boiling eggs is this:
The white under three minutes rapid cook
ing, becomes tough and indigestible, while
the yelk is left soft. When properly cooked,
eggs are done evenly through like any food.
eggs into a dish with q cover, as a tin pail,
and then pouring upon them boiling water
two quarts or more to q dozen eggs, and
cover and set them away from the stove for
eggs slowly and evenly and sufficiently and
to jelly-like consistency, leaving the center
tastes as much richer and nicer as a fresh egg
Is nicer than stale egg; and no person will
want TO eat them boiled after having tried
this method.
Leaf Photooraphs-Dissolve an ounce or
two of bichromate OF potash in water, MAX
ing the solution as strong as possible turn
1T into shallow dish and soak sheets of
white paper in it, They will be bright vel
low color, and must at once be put In a dark
place and dried. On q thin board lay q little
cushion OF paper, then a piece OF the prepared
paper, place the leaf on this and q piece OF
glass over the whole. and clamp them to-
gether with clothes-pins. Garry 1t into the
sunshine, and In q few minutes all the vel
low paper, except that protected by the leaf,
will turn brown. Take out the picture and
wash 1t repeatedly in pure water to dissolve
all the unaltered salt, and when dry the pro-
cess is complete. Little sprays of ferns make
pretty pictures for space places in the album;
some leaves show the veins perfectly, and q
great many combinations can be made by
cutting letters and placing them In a little
flies, etc. The Housekeeper.
CoDee should be Drowned at least twice q
week, and kept In alright canisters, and
only ground just Immediately before using.
Pick the green coffee carefully over; shake II
In colander to free II from dust, and rub IL
In cloth. While roasting stir it constantly;
crisp enough to pulverize, 1t is sufficiently
roasted Stir in q small piece of butter the
size of a walnut, and put the coffee steaming
hot into an air tight canister. For making,
put your ground coffee into a bowl with Just
sufficient cold water to moisten it; bear in
an egg, shell and all; mix 1t we'll through the
boiling water; put In the coffee, and pour
over IL the required amount of boiling water
Let IL boil fifteen minutes. When IL begins
TO boil stir 1t frequently, and never leave 1t
the spout, in order to remove the grounds
that may have boiled into 1t, and pour 1T
back into the pot. 1t is very much Better IL
Tablespoonful Of ground coffee for each per
son, and one for the pot, and add three pints
OF toiling water to sevenkPoonfuls of coffee"
lnea0 York Times:
Fish is remarkably good thing to afford
The basis OF q totally new dish after it has
once made its appea: ance at table. The re-
prepared, viii afford an excellent breakfast
or lunch. The following receipt Tor re-coek-
ing boiled cod We recommend as being de-
iicious: Cut cold cod in neat lots or fakes
from The bone; piece in a dish any sauce left
OF IT, and lay the bits on 1t, pouring over
0em Tour ounces OF butter melted in cream
and 'hickened and seasoned to your taste
win cayenne. made mustard, and Harvey'S
nsh sauce. Heat thoroughly in q Dutch
oven. The dish may have paste or 70 alto
border or be served on another dish on q
FIh PieMEere is another excellent and
well-tried dish: Form . thick smooth batter
Of quart of milk and a pound Of -four; to
bunch OF parsley, and a sprig OF thyme. lied
together, with q little saSt, white pepper
ard grated nutmeg. Stir constantly and
boil the batter over sharp Ore until il be-
comes thick paste; then take IT Off and stir
In a Salf pound OF melted butter aud the
beaten yolks OF two eggs. Pass it through a
tammy, And pour some into the bottom OF a
and skinned cold cod, then sauce and again
6sh In alternate layers, finishing with sauce.
Strew lightly over the whole grated crumbs
and grated cheese; bake for twenty minutes
IN w q Ia,