Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-09-01
HOME MATTERS.


IT IS SAID that an infusion OF hay will preserve
the colors of buff linens; an infusion Of bran
will do the same for brown linens and prints.
HICKORY Nut CAKE--Oue half-cup Of butter,
two cups Of sugar. and four eggs. beaten sep
arately; three cups of flour. One-haf cup OF
sweet milk. two teaspooniulsof baking powder,
two cups of hickory nut meats minced, one tea
spoonful extract of vanilla.
SoFr CRABS FRIsD.-Throw them into boil
ing water and let them boil about ten minutes.
Drain AMI dry them well, and remove the
spongy flesh or deal men" season with pep
per and salt. dredge lightly wit -four. and roll
them in bread crumbs Fry them in boiling
lard
SWEET PIcKLED BEErs-Bon them in a por-
cellan kettle till they can be pierced with
silver fork; when cool cut Iengthwise to size of
med u'n cucumber; boil equal parts of vine gar
AMI sugar with a hait-tabespoOnful Ot ground
cloves tied in a cloth TO each ga.lol; pour boil
Ing hot over the beets.
A Delicious PIE is made by stoning and chop
ping one heaping cup of raisins, mixing with
them the juice and rnd of one lemon the yelks
of two eggs. Bake with bottom crust only. and
make a merngue of the whites OF the eggs. You
may put one whole egg in the pie, and make it
with an upper crust.
PARsIAN CAKE.-Fye tumblers of sifted flour,
three Of white sugar One-half tumbler of but
ter. one tunbler Of milk one teaspOonful OF
soda dissolved in q little water. Mix wei. beat
three eggs. yelks and whites beaten separately:
one teaspoOninl of nutmeg. Beat all well tor
ten minutes. Bake in a moderate oven.
For WASHING BLACK OR NAVY BLUE LINENS.
PERCALEs, ETC.-Take two potatoes grated
into tepid soft water first having peeled and
washed them, into which put a teaspoonful of
ammonia. Wash the goods in this and rinse in
cold blue water. Starch will not be needed.
AID, If at all practicable. they should be dried
and lrOned on the wrong side.
GINGER CORDIAL is made of four pounds of
red or white currants. eight ounces of ginger
root, two ounces OF bitter almonds. One-half
ounce of sweet almonds. three lemons sliced
one gallon of whisky. Wash the currantS cut
the ginger root in small pieces, crack and split
tie nuts. pour the whisky over these ingred-
ents and let it stand ten days; then pour it of
carefully. add four pounds of loaf sugar and
bottle it.
SEED BUNs.--Two pounds of -four eight
ounces of dripping, six ounces of sugar, one
ounce of caraway seeds, a teaspoonfui and a
hall OF yeast. As these should rise quickly mix
as for other yeast cakes When risen. roll out
very lightly on u Well Toured board cut with a
tumbler. and bake in a quick oven. When
rather stale. these buns nice split in half
toasted ald buttered, children being especially
fond of them.
and makes pleasant luncheon when travelling
Take roast fowl and carve off all the meat
Take two slices of cold ham and chop it with
chicken: add TO this one-quarter pound OF the
best butter: add salt and pepper to taste; now
pound this altogether to q paste; put the mix
ture ina jam pot; cover closely. 1t will keep in
cool place ten days, or long enough for any
moderate journey.
To HAVE nice hard butter for the table in
summer. without the use of ice put trivet or
any open fiat thing with legs in a saucer put on
this trivet the plate of butter and fill the saucer
with water: turn a Common hower-pot so that
its edges shall be within the saucer and under
the water Plug the hole in the lOwer-pot with
CORK. then drench the hower-pot with water
set in a cool place until morning or if done at
breakfast the butter will be hard at supper
time.
To WASH printed goods which have a black
ground with a white pattern: Dissolve two
ounces ofred chromate of potash three ounces
OF common salt and two and half ounces of
sal-soda in wash-boiler of water heated to
boiling point. Put the dress into this hot bath
for five minutes, and frequently turn and stir it
Then wash it thoroughly in clean water The
black ground will not be dun and foxy" and
the white portion of the goods will appear per-
fectly bright and clear.
Rose C,KE.-One- half emp of butter, one cup
OF sugar (beat to cream. add two cups of
of essence Oflemon. and the whites of i've eggs
stir all well together. Take d,aline size of a
pea. tie IN thin cloth and pour a teasp1Onfu
of boilin" water on it; take of cake half tea
cup. pour the analine on until you have pretty
rose color put in layer of cake, drop in here
and there OF Your rose oddly as YOU can then
layer OF cake, and so on until all are used
Bake in a slow oven.
ALMOND SPONGE CAKE.-Pound in a white
mortar. until very fine one ounce of bitter
almonds; take out and put into q bowl, pour
over them four tablespOOnfuls of boiling water
and let them simmer three or four minutes To
tne yeiks OF twelve eggs. we'll beaten. add
slowly one pound of seved sugar and beat light;
then after wiping the almonds dry add them
Beat until! very stiff the whites of the eggs and
aaidto the yeiks and sugar. alternating with the
hour Stir well out very lightly together. as
beating destroys the lightness Of sponge cake.
Bake in tins with upright sides, and in a mod
crate oven.
FANCY TEA CAKEs.-Sift one pound of flour
On tine pastrv-board: make hollow in the center,
put in half a pound of powdered sugar half a
teaspoOnfu Of lemon essence. five ounces of
butter. half a satspoonful of salt and mix to a
soft smooth paste, adding the yelks of three
eggs aIdo gill OF cream. after the butter has
Deer thoroughly Incorporated with tine other in
greoients- When we'll mixed let the paste
stand for one hour. then roll it out quarter of
an Inch thick. cut in various small shapes with
tdHcE cutters. put III" little cakes q bIIttPred
baking pan, brush them over with a beaten
egg. strew on the tops some chopped citron
!aisins or blanehed almonds. Bake in moder-
ate oven until light brown and cool ON a
Hievs.
VANILLA CREAM CAKE--Two cups Of DOW
dered sugar. two-thirds cUpful of butter, four
eggs. One-half cupful OF Mill, one-half teaspoon
ful OF soda. one teaspoonfui Of cream tartar,
tnree cups OF Hour. Bake in thin LAYERS as for
Jelly cake. and spread between them when cold.
the following mixture: One-half pint OF milk
(sweet). two small teaSpoOnfuls of corn starch
one egg. one teaspoonful Of vanilla. one-half
cup OF sugar Heat tire milk to boiling and stir
In the corn starch. wet with q little cold milk
take out little and mix gradually with the
beaten e-rS and sugar. return to the rest Of the
ensfaTd and boil stirring constantly until quite
thiek Let IT cool before you favor then spread
on cake Flavor both cake and srinq with
vCailla.
COFFEE Ice CREAA--Aake custard. with
out any flavor. Of pint Of cream and four yelks
0eggs Put into this four ounces Of freshly
roasted Mocha coffee berries: they should. if
possible. be used hot. Cover I'D the stewnan
closely with its lid, putting q napkin over TO