Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-06-23
HoMh MATTERS.
WASHING BROWN LNEN-PRETTY DRESSES FOR
THE LITTLE FoLKs-FRuIT sPoNGE-DIGEsT-
IBLE MEATS - WAXING FLOORS - "APERIENT
DRINKNG"-vARIous GOOD RECIPES.

The LITTLE FOLkS-EhGfT skONGE-DIGEST.
IBLE MEATS - WAXING FLOORS - "APERIENT
DRINKNG"-vARIous GOOD RECIPES.
BATCH OF Co0KIEs.-A large and good
''batch OF cookies can be made from this receipt:
One cup of butter, two cups Of sugar, four eggs,
two tablespOOnfus Of sour or buttermilk, half q
teaspoonful of soda with -four enough to make
moderately stiff dough.
IRON RUST may be removed from delicate gar
ments, upon which you dare not try oxalic acid,
by mixing the juice of lemon with some salt;
put this over the rusted spots, and then hold
over the spout of steaming tea-kettle. This
Is almost always effectual.
BLACKING FOR LEATHER.-Take 10 ounces
each Of ivory black and mOlasses; spermaceti
oil, 4 ounces; white wine vinegar, quarts. This
backing is highly recommended for giving
high polish, and for not cracking or eating
the leather.
WASHING BROWN LINEN.-Now that the sea-
son for linen dresses and busters has come, it is
well to remember that if they are washed in
weak hay tea they will not change color. Boil
little hay in the water to be used for washing
and rnsing, and use but little of the very best
soap.
proper esthetic touch given to it by running a
around the bottom OF the shade so that it forms
little flOunce. The lace should be about three
inches deep and should be scant. There should
be just fulness enough to make it hang grace
fully.
THE BEST COOKIE-TIN is simply piece of sheet
iron the size of the bottom Of the oven. Have
the edges turned over slightly, so that the iron
will not lie fiat on the bottom of the oven. Cut
round hole at one end, so that it may be
easily taken from the oven by putting a fork in
and drawingit out; and this is useful also to hang
the iron up by.
PRETTY DRESSES For SMALL CH1LDREN.-An
easy way to make pretty white dresses Tor small
children is to make the upper part of white
goods which is woven In such way that 1t has
the appearance of insertion and of pufYs; the
bottom may be ruffle of Hamburg. These
dresses are so easily ironed and it takes little
time to make them that they are highly recon-
mended-N. Y. Post.
ACKNOWLEDGEMENTS" - Says the Lancet:
"Dram-drinkng is bad, and excessive tea
drinking is bad, but we think that medical men
may say word now and then against indls-
eliminate Notwithstanding. An aperient Is
not, as many think, cure for every little
malady that flesh is heir to, and to introduce an
aperient as feature of ones daily diet is not q
step that should be lightly undertaken"
CLEANSING DELICATE FABRICs.-Cream-co
Ored Spanish lace can be cleaned and made to
look like new by simply rubbing -four through
it. If not perfectly clean the first time, rub 1t
through again, and pin it out in the wind to
blow out the remains of the flour. which must
be taken out very thoroughly. White knitted
hoods can be cleaned in the same way and baby
socks, If not too much sOiled-COuntry Gentle
man.
FRESH P1NEAPPLE.-When properly prepared
this is delicious fruit for dessert but as usually
served, cut round in slices, it is naught 1t
should be carefully peeled, and all the "eyes"
taken out, in the morning of the day on which
it is to be served Leave the topmost plume of
green leaves, and set the fruit on the dish in
which it is to be served. Then dust it thickly
with powdered sugar, and let it stand until it is
to be served. Tear it apart with fork holding
the plume of green leaves with the left hand.
This mode of serving insures the retention of
the rich juices.
JAPANESE TOOTHACHE DROPs.-To quiet the
pains in an aching tooth, l think nothing can
excel Japanese drops, which one can sometimes
obtain ready put up. or can order mixed by the
druggist. The formula is: Put together equal
parts of creOsOte. chlOr0form carboc acid, oil
of peppermint, oil of cloves and Oil of camphor.
The result is liquid that will give almost in
slant relief, if applied on a bit Of cotton to the
cavity of an aching tooth. and yet isNo more
fiery in the mouth than the oil of cloves would
be. The drops smell most strongly of the creo-
sote, while peppermint predominates in the
taste. 1t is best to swallow as little as possible
OF the mixture Country Gentleman.
ROYAL CROQUETTEs.-Roasra plump, tender
chicken, and, when cool, chop the white meat
as fineas possible, then poundto smooth PASTE
Scald a sweetbread, and remove the snews.
Fry it brown in butter, and let it cool. Pound
1t to smooth paste and add it to the chicken.
Season to taste. with pepper and salt, and add
a well-beaten egg. MOsten it with rich cream
q nj Of fo Cx,
it consistency. Stir it well over the fire until it
becomes hot, then spread It upon buttered dish
to cool. Form the mixture into cork-shaped
crOquettes, and egg, bread-crumb and fry them
In the usual way.
To TRANSFER PRINTS TO wooD.-The white
wood used being perfectly smooth, should re-
ceve few coats of French polish. The print
to be transferred having been dampened with q
sponge soaked In spirits of wine is placed on
the wood with piece of thick cloth over it. A
warm iron is then passed gently over the cloth.
care being taken not to shift the picture Keep
the iron rubbing backward and forward for ten
or fifteen minutes, then take of your cloth and
leave 1t for some hours. Now get some cold
water dampen your finger in it, and rub the
paper. Great care must be taken not to disturb
the impression. Keep dampng your finger as
you go on. When you have got the paper all
of, you can polish over. ANY kind of print will
do which is not glazed. Ink Impressions are the
most easily transferred.
COMPARATIVE DIGEsTIBILIrY OF MEATs.-Dr.
Learned places meats in three classes-1.
Those easy Of digestion. g. Those moderately
easy OF digestion, 8 Those difficult of diges-
ton. In the first class, or those easy of diges-
tion we find mutton. venison, sweetbread.
chicken, rabbit. partridge, pheasant, grouse,
white, smelt, turbot and sole. In the second
class, or those moderately easy ofdigestion beef,
lamb, hare, pigeon, turkey, guinea and pea fowl,
duck, wild water fowl blackjack, wOodcock.
snipe, cod haddock, founder, pike, trout and
raw oysters. In the third class, or those diff
cult of digestion, pork, veal, goose, the liver,
heart, kidney the brains of animals, salt meats,
sausage, mackerel. eel, salmon, herring. sprat,
skate, sturgeon, sailed fish in general, lobster,
crab, prawns, shrimps, crayfish, mussels,
cookies, scollops and cooked oysters.
FRUIT SPONGE.-As currants and raspber-
ries will soon be ripe, offer the following
sponge which can be made from them. which is
very palatabe sort of cake: One pound of
loaf sugar. i've eggs. one pint of raspberres,
one pint OF currants. two ounces of gelatine
Soak the gelatine in half pint of water, and
then stir it over the fire until perfectly dis
solved; make sirup OF the sugar with a very
little water. bruise the fruit and let it boil in
this sirup until it will squeeze through jelly
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