Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-10-04
The Household.

The Household.
KEEPING FLOwERs.-It is very desirable to
preserve gift bouquets fresh and bright as long
as possible. A poor, withered bunch of flowers
always makes me feei sad: 1t reminds one of the
beautiful human flowers that are cut down In
their loneliness, and left to wither and die.
bouquet can be preserved a long time by
changing the water every morning and drop
ping little ammonia into the vase. When the
flowers are taken from the vase, plunge them
into bath OF cold water so that every part is
wet; brush the water off by gentle shake,
and you will be astonishe1 to see their CHEEKY
brightness restored most perfectly. Flowers
TN house give pleasant look 20 the rooms
and sweet fragrance to the air. 1t does not
require large bouquet of rare eXotics to glad
den room; bunch Of pansies, or few roses
are Just as pretty when surrounded with fresh,
green leaves and prettily arranged; and they
give charm that no other ornaments can i'm
part Country Gentleman.
To KEEP GRAPEs.-Take full punches, ripe
and perfect; seal the end that Is cut from the
vine so that no air can get H. or the juice Of the
stem run out and let them stand one day after
sealing so as to be sure they are perfectly
sealed, III not they will shrivel up3 then pack
in boxes of dry saw-duSt, and keep In cool
place; they will keep nicely all Winter without
losing their flavor; In packing, do not crowd
the lunches; sprinkle the saw-dust over the
bottom Of the box; then lay the grapes care
fully, a bunch at a time, all over the box, then
saw dust and grapes, alternately. until the
box is full.
CANARY BIRD WITH ASTHMA.-IO cure q
canary bird of the asthma you should hold him
firmly in the hand and let him inhale chloro-
form until stupefied; when he comes out of the
stupor he will be found to be entirely cured;
this should be done In the morning before the
bird is fed. The disease Is caused by impure
air.
HOW TO PEEL ONIONS She came on board as
pretty as daisy, and as sweet and fresh as an
elegant get up could make her. There was a
chattering aft, on the yacht. what they would
have for dinner, and 1t was agreed, for fun,
thing toward the same. .You have got to peel
and chop up them onions" says dandy kind
OF fellow to the pretty girl. agreed" said
she not winclng bit, and they all laughed aud
pitied her When the time came for fixing UP
things, kind OF urged to 1t, l brought that
pretty girl peck of tie fieriest onions-real
red-skin ones-you ever smelled. &c, here is
would be the only sorrow In her life!" Says she
to me: "Mr. Robert. do you haul me a bucket
OF water and did it. "Now," says she, 'just
didit. Then she took Off her white fingers
lot Of rings and put them in her pocket, and
asked for knife, and the onions being In the
water, she peeled and sliced them under water,
and nary tear came, nor nothing. "NOW,"
says she, holding out the tips of her pretty
fingers, 'swho will be gallant enough to kiss
these?" Seeing was cook didn't like to be so
bold, but there was half dozen of the men
who rushed forward, and of course 1 had no
chance. That's the way learned how ladies'
can peel onions, and not cry over them-TBob
the Sea- Cock
ALL ABOUT OYSTERS
OYSTER S0UP.-Put two quarts of oysters,
liquor and all, in pan, set them on the stove
to heat, but don't let them boil, or come very
near to It; now drain all the liquor into your
soup Kettle, put In a pint Of water and two
quarts of new milk, half pound of butter, lit
tle whole allspice and pepper; have the oysters
them and salt to taste just as you are ready to
serve the soup; break up some crackers fine
and put into the soup before the oysters are
thing In any soup, stew, or fricassee when milk
is used, as 1t is apt to curdle. oysters should
never be boiled, but only scalded, as it makes
eegh ne al up II they
them; always have the soup or gravy hot.
OYSTER STEw.---Put as many good fresh oys-
ter tiers; with their liquor as you think you viii
boil: drain the juice of into saucepan, as soon
as 1t boils add half pound of butter and some
pepper; when this boils add halt pint or
cream and thicken little with flour; after this
boils up once put in the oysters, and more salt
If necessary. Serve very hot.
OYSTER ToAsT.-The same as for oyster stew,
only no cream; thicken the juice a little with
flour; when the stew is ready have few slices
of toast laid in we'll buttered dish and pour
the oysters over it, 1t is best to heat the dish
table, as they are much better hot than merely
warm.
OYSTER OMELET.-Whisk six eggs to a light
froth, then men, add py degrees one gin Of cream
salt. Cut the oysters in half; pour the beaten
eggs IN pan OF hot butter and drop In the oys-
tiers as equally as possible; fry light brown
and serve hot. Omelets should never be
turned.
SCoLLoPED OYsTERs.-One hundred oysters,
small loaf bakers bread. four hard boiled eggs;
chop the eggs fine, mix with the grated bread
crumbs; season with cayenne pepper and salt;
cover the bottom of a deep dish with the eggs
and crumbs, then layer OF oysters with two
or three small pieces OF butter, and so continue
until the dish is full, finishing at the top with
cover OF crumbs. Bake in quick oven three
quarters Of an hour.
OYSTER FKITTERs-Make batter of milk
flour, eggs, cream tartar, saleratus, and salt
in proper proportion. Don't make any thicker
than for pan cakes. Drop an oyster into each
spoon Of batter as you dip it out, and fry in
hot lard; brown we'll on both sides.
OYSTERS FRIED:.Drain the oysters well, roll
In fine cracker dust and fry In hot lard and but
ter-two- thirds lard one-third butter.
OYSTER PE.-Line deep basin with puff
paste, fold large towel and place inside to
support the lid. Then roll an ornament out of
piece Of paste the same as for a. common pie,
put on the basin and bake slowly; have an
oyster stew made as above, without cream, and
I'LL the basin as soon as the paste Is done. Serve
Immediately.