Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-04-15
HOME MATTERS.
SPRING HINTs-Eow TO BUY FIsH-oLD DISHES
IN NEW wAYS-GARDESISG, ETC.

STRING HINrs-Fow TO BUY FIsH-oLD DISHES
IN NEW WITHDRAWING, ETC.
To CLEANSE wALL-PAPER-wipew with clean
pillow case on a broom, and brush gently. Rub
bad spots with bread crumbs gently.
To REMOVE CREASE SPoTs.-Put an ounce Of
powdered borax to quart of boiling water
wash with this and keep it corked for further
use.
yARxIsH for writing on glass may be made Of
800 grains ether, 80 grains sandarac and 30
grains mastic. Dissolve and add benzine until
the varnish impaTts to glass roughened ap-
pearance. Use cold
bright. and wrap in thick brown paper. Never
let knife handles lie in water, and do not let
their blades stay in rey hot water as the heat
expands the iron and makes handles crack.
IN buying fish one test applies to all, whether
large or small II fresh the eyes are full and
clear, the fins are stiff and the skin and scales
bright Ii the eyes are dim and sunken it is not
nj for use. and no protestations from the fish
man should induce one to buy it.
JERUSALEM CREAM.-One quart of cream, one
third of box of geatine, three tablespoonful
of brandy. Dissolve the gelatine in the brandy,
then stir in the cream very gradually. Set it in
oven until lukewarm, or stir it constantly over
the fire-then pour it into mOulds- This is
delicious.
vAxrL. EXTRACT can be made as easily as the
lemon. To half pint Of alcohol allow two va
nilla beans; cut them in very small bits, put
them in bottle. and pour the spirits over them.
If possible have bottle with glass stopper.
In two weeks the extract will be ready for use,
and viii be very satisfactory as well as inexpen-
sve.
LoBsTEgs are best in May and June. If fresh
the tail when Strengthened will spring back into
position, but unless one is willing to face the
unpleasantness of boiling them at home it is best
to buy them ready boiled. remembering in buy
ing that good ones are very heavy for the size,
and that medium-slZed ones are tenderest and
sweetest.
VELVET CREAM.-Put into pan one ounce Of
lsinglass, half pint of sherry, the juice Of q
lemon and half the rind with two or three
ounces of sugar. Let it boil gently till the ISM
glass is melted, then strain through piece of
muslin into pint and a half of cream. Keep
stirring until nearly cold, and then put into
mOulds. first wet with clear water.
CELERY SoUP.-Make good broth of a shank
Of beef and let it stand over night. Skim off all
the fat and thcken the broth with little flour
mixed with water Cut into small pieces; add
one large or two small punches of celery, and
boil in the soup until tender Season with salt
and pepper. Just before serving add cupful of
rich cream
SwEETBREADs WITH MUSHROOMS
some sweetbreads, allowing eight medium
sized ones to acan of mushrooms; cut the sweet
breads about half an inch square, stew until
tender; slice the mushrooms and stew in the
liquor Tor an hour. then add to the sweetbreadS
coffee cup Of cream. pepper and salt and
tablespoonful of butter.
SMALL BIRDS RoAsrED-Clean by washing
quickly in one water after they have been drawn.
Season with salt and pepper. Cut slices of salt
pork, very thin, and, with small skewers fasten
slice around each bird. Run long skewer
through the necks Of six OF eight, and rest 1t on
shallow baking pan; put into q hot oven, or
before hot fire, and cook twenty minutes.
Serve on toast :.
FOR FILLETED MACKEREL: Bone the mack
erel and cut them each into three strips have q
gridron ready. rub some butter on the bars,
sprinkle pepper and salt "a little cayenne is an
improvement over the fish, and let 1t boil
rapidly each side about three minutes Serve
very hot with sliced lemons. Some persons
md it an improvement to sprinkle lemon juice
over the fish before cooking it.
To RENOvAfE FURNrTURE.-White spots on
furniture may be removed by camphene or by
spirits Of turpentine. Remove mortar spots
with warm vinegar, and paint spots with
stone is better than sand to clean paint. To
polish ,uaudTstshed furniture rub on two ounces
OF beeswax, half an ounce of alcOnet root melted
together, and when cooled, two ounces of spirits
Of wine and half pint of spirits of turpentine.
81. c. wishes to know how to clean the
marble slab on her sideboard. In almost all
cases washing 1t with fair water and rubbing till
1t is perfectly dry will remove sickness and
dirt. There are harmless soaps made for the
purpose of removing stains from marble, which
can be found at almost any drug store. good
variety of this soap will improve the polish.
Sometimes little lemon juice will answer the
purpose.
The quality and flavor Of an oyster depend
almost entirely on the feeding grounds, the finest
In the market being Blue Points, small round
oyster from Long Island, and the most expen-
sive OF all varieties. Oysters soon lose flavor
and character after opening. and In buying it is
safest to have them opened before one The
small ones have most flavor and make better
stews and soups, but for frying, large ones are
much more convenient.
EARLY PEAS will soon be in their perfection
To serve them with their full color, have boiling
water ready, drop the peas into it with salt and
avery small piece of soda If you prefer to re-
tain the flavor In its delicacy without regarding
the color as so important. put the peas into q
bottle, seal it Theoretically and place it In a
saucepan of boiling water. By this method tn e
peas VIII require nall an hours cooking, an d
wiz be found extremely tasty.
WITH BUTTER costing from thirty five to forty
I'VE cents pound. the careful housewife sho uld
see that no drppngs from beef or mutton are
thrown away, ard that all the bits of suet left
on slices Of beef are cut off before the meat Is
cooked: keep them in a cool place and when
you have enough to cover the bottom of basin,
''try," them on the stove, and save the fat thus
obtained for cooking purposes As foundation
for gravy, and to season warmed-Over potatoes.
1t is excellent Bacon and sat-pork gravy should
also never be wasted.
ANGELS FOOD Ghe custard and not the cake)
q made in this proportion: Dissolve one box
and half of gelatine in one quart of milk Add
the well-beaten yolk Of three eggs, one cup of
sugar, the Juice OF one lemon Let all just come
to boil Then take 1t from the stove. and
when it Ia nearly cold stir in the whites of the
eggs, which you have beaten to stiff froth.
then flavor it with vanilla. Turn in a mould To
cool This is delicacy suitable for dessert or
for tea
HERE Is AN EXCELLENT RULE for making a