Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-08-05
HOME MATTERS.
SATISFACTORY ECoNoNIEs-wHAT GRANDMOTHER
DID-sUMNER DIsHEs-DRINKs FOR AUGUST.

pID-sUMNER DTsHEs-DRINKs FOR AUGUST.
WILD PLuNs are delicious If preserved in the
old-fashioned way, pound TOT poand'-that is.
pound of sugar TO a pound OF plums stew
the plums with the skins on.
IMPERIAL DRIxK-Put half an ounce Of cream
of tartar the juice of enc lemon and two table
spoonsful of sifted sugar into a Jug. and pour
over it a quart Of boiling water. Cover till
cold
PLAIN LINEN CARRIAGE ROBES, which are DO tn
useful and ornamental, can be made at home.
Finish them around the edge with a hem about
two inches wide in one corner embrOder the
owners monogram. and in another spray of
golden rod with peoples. in kensn9ton stitch.
Snow DRfxK-Put the Juice of a lemon to a
pint of water in which an ounce of sugar has
been dissolved; then add thesbeaten white of an
egg and frOth up. You may serve this with
small bits OF Ice broken up in the egg while
beating
BLACKBERRY WINE.-Three quarts of Juice
one quart of cold water. three pounds of white
sugar Put these into Jug: leave out the
cork: place over the top piece OF lace. Set it
I'm the cellar. Shake occasionally and next
spring draw off carefully into bottles, which
must be tightly coTked. The longer it is kept
the better il will be.
One OF GRANDNoTHER's WISE WAYS was to
keep cup of alum water always close at hand;
1t usually stood on the window-sill beside her
work basket. Cut fingers and bruises Of all
Kinds. If wrapped in cloth wet in the alum
water. healed with a rnpidity that was truly
wonderful. This is so simple q remedy that it
1s worth while to know about it.-N. Y. Post
EPPs' BEER.-FOur gallons of water pint of
hops, pressed down, two quarts of bran and two
ears of corn roasted black; boil together for
halt an hour strain. add pint of mOlasses and,
when cool. half pint OF yeast: leave it in an
open jar till it begins to ferment. then bottle it.
tablespoonful of allspice may be boiled with
the water and bran.
ToMAKE DELICIOUS CoCoANUT COOKIES use
ore cup and half of sugar, about one cup of
buttcr-a little less will answer-twO eggs: one
cup of grated cocoanut, half a cup of sweet
milk. half n teaspoonful of soda. one teaspoon
ful of vanilla. -four enough to make a soft
dOurh. Roll as you do common cookies. using
as little flour "a possible on the kneading- board
BAKE in quick oven.
A SATISFACTORY PIECE OF ECONOMY is to take
the pretty striped or dotted socks of the father
and cat them over in little stockings tor the
baby. It often happens that the sock is worn
past mending at the heel only. leaving the rest
of it available. and if care is taken to make the
seams small and smooth. the little stockings
will he a success. and will last at least twice as
long as any cliildrens socks that can be bought.
MUTroS BaoTu for an invalid is made of one
put in quart of cold water cover closely and
boil until the meat Is so tender 1t falls in pieces.
If you wish to add rice or barley. let it soak in
warm water while the mutton is boiling. When
1t is soft. skim out the pieces OF meat and put
In the cereal. let it simmer for halt an hour; if
thoroughly soaked. this will be long enough
1t must be cooked until it is done at all events.
DAINTY DISH FOR DESSERT is made of three
tablespOOnfuls of peach or raspberry marmalade
or Jam. two ounces OF fine bread crumbs and
two well-beaten eggs quarter of pound of
sweet almonds. blanched and rubbed or
pounded to a smooth paste, or they may be
chopped; beat an ounce of butter till it is light
Is cream. then stir all these together. beating
till mixed thoroughly; then butter some small
cups. and ill them twO-thirds full with this
mixture: bake for twenty minutes in slow
oven.
HERE Is An EXPLICIT RECIPE for a breakfast
omelet: Allow one ecg for each person at the
table: beat the eggs light as for the incest
cake. add little lump OF salt and one table
spoonful OF milk for each egg; beat at least one
minute. then put in hot frying pan in which
you have melted enough butter to cover the bot
tom well Cover the pan and let the Ome!et
cook UnCistUrbed. and slowly. until it Is stiff
enough SO that you can raise the edges easily.
then put under n little more butter and double
the Ome!et together and slip it off on a hot
plate This should be made after everything
else is about ready for the table SO that it NAV
be eaten at once.
"A You've HousEKEEPER' wishes to know
how to make Graham crackers To seven cups
of Graham four-sifted or not as she chooses
allow one cup of cream or q little over two
thirds of cup of butter, two teaspoonfuls of
baking powder. one pint of sweet milk mix the
powder thoroughly with the flour then stir i'm
the butter or cream and the milk add tea
spoonful of SALT see that II Is evenly distributed
through the dough. mix with spoon till SO
stiff you are Obliged to use your hands. Il el
roll out as thin as you roll ginger snaps and
bake in q hot oven. These crackers require
only few minutes baking if the oven is in a
proper condition Do not put them away in a
Jar or box until they have been spread on q
platter near the fire for about two hours so
that they will be perfectly dry and will not alb
soro moisture OF course, their excellence de-
ponds on their being crisp and brittle-N. Y.
Post
FASTING IN ACUTE RHEUMATIsM.-Dr Wood,
professor of chemistry in the medical depart
ment Of Bishops college, Montreal, reports in
the Canada Medical Record a number of cases
In which acute articular rheumatism was cured
by fasting, usually from four to eight days. In
no case was IL necessary to fast more than ten
DAYS. Less positive results were obtained In
cases of chronic rheumatism. The patients were
allowed TO drink freely of cold water, or lemon
ade in moderate quantities if they preferred.
No medicines were given. DR.. Wood says that
from the quick and almost invariably good re-
suits obtained by simple abstinence from food
In more than forty cases in his own practice he
Is inclined to believe that rheumatism is after
all. only phase of Indigestion. to be cured by
giving complete and continued rest TO all the
yiscera.
COLD TEA-The mistake that most people
make in preparing tea for cold drink is in let
ting it stand too long on the tea-leaves. stand
until cold. This brings out all the bitter. indi-
gestible Qualities of the tea-leaf. which may be
somewhat disguised by the lemon and sugar
added. but remain to torment the drnker To
get the full benefit Of good iced tea, first heat
the proper quantity on tin pie-pate or any
iron plate; let it get thoroughly hot SO that it
would crumble TO dust between finger and
thumb Then seald cut the teapot very hot.
using an earthen pot. which is the only teapot
that has no black deposit left on it from other
tea-makin@s: add to this from the kettle the
first boiling of water out OF the freshly-fled
Kettle. and let it draw five minutes and no more
Pour on 10 cool. and when entirely cold add the
same quantity of good milk to your pitcher
You y have not only refreshing but nour-
Shing drink OF course. If lemon is called for
you omit the milk Cold coffee is also more re-
fr.N-i4 iFasrx han IL