Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-01-20


| ANTISEPTIC-NEw WAY OF PREPARING OAT-
MEAL-sOME CAPITAL RECIPES.
| VERY few flowers are seen on the table at
fashionable dinner parties and fruits are now
used for decorative and ornamental purposes
instead.
SOUTHERN BIsCUIr.-Two cups OF self-rising
flour; one spoonful of lard; mix with warm milk;
knead into soft dough. and roll: cut with biscuit
| cutter and prick each with straw. Cook in q
| hot oven ten minutes.
BREAKFAST MCFFINS.-FOr a small family use
one pint OF milk, three gills of wheat -four, three
eggs and a pinch Of salt. Beat the eggs very
light. add the milk. and lastly. stir in the flour
| Bake in rings or small pans and in quick oven.
| They are very light.
| BREAKFAST WAFFLEs.- After breakfast. stir
into the hominy that is lett one teaspoonful OF
butter and Il little salt Set it aside. The next
morning thin it with milk and add two eggs,
beaten well. Stir in -four enough to make the
right consistency, and bake in waffle irons
CREAM COOKIES are made of one cup of but
ter one cup of sugar, three tablespoonful Of
sweet cream. half a teaspbonful of cream of
tartar and halfa teasponnful of soda; flavor with
| cinnamon or nutmeg or. if you wish to have
them very delicate. flavor with extract of lemon
| or with rose water
IF THE BARS of your wire gridiron are too far
apart tOhOld oysters. you can remedy thcmatter
by getting two pieces Of the wire netting found
at hardware stores or tin shops. Have them cut
| the exact size Of the gridirOn. Law the Oysters
! on one and cover them with the other, and place
between the double gridirOn.
RENOvATiNG FUR.-Take a large tin pan: put
u pint of wheat -four in it. put the cloak in it:
rub it thoroughly with the hands until the flour
| looks dark: then if the fur is not white enough
| rub it again with more clean 1our: then rub if
with pulverized chalk. This gives It a pearly
white look. 1t is also good to clean knit
nubias.
| GRAVY, which is excellent with boiled fish or
with pork steak. is made bv browning a sliced
onion In little butter and adding little at q
| time some beef stock: thicken with -four rubbed
| smooth in little OF the cold stock. And if
you have it. some chopped parsley or Worces-
tershire sauce. If served with pork table
| spoonful of tomato catsup is good. Salt and
pepper to taste.
| COLD ROAST BEEF BRo1LED.-Cut slices about
quarter of an inch thick from the undone part
of the meat; strew salt and pepper over it and
place it over the gridiron and heat it very quick
| ly; turn it over four times in as MANY minutes
and serve it upon a hot dish in melted butter
| 1t must be put to broi when the dinner bell
rings. and served the moment it is to be eaten;
1
| PLAIN TAPIoCA. suitable for delicate stom-
achs, Is made by boiling half q teacupful OF tap
ioca in half pint of water; when the tapioco Is
entirely dissolved or melted. add gradually
| half pint Of milk: Just before taking from the
| fire (and. by the way. this should not be done
| Till the milk is thickened with the tapiOca) add
| Well-beaten eoG.and sugar and flavOring to suit
your taste. Thsis nice, either warm or cold.
| New WAY OF SERVING OATMEAL-Take a
dessert teaspOOnful of oatmeal, place 1t in the
morning. in a tumbler. and fill up with new
milk; let 1t stand all day. and take it for supper
| or for night-cap. The grains will have been
softened by their long soaking in the milk and
| 1t can be eaten with a spoon. This is said bv it's
| advocates to he a specific against neuralgia and
| Is also sOundly recommended for sedentery
! folks.
| HINTS ON KNITTING STOCKINGs.-When knit
ting children's stockings of the German knitting
yarn, or Of other heavy qualities of yarn, do not
use too large needles OF course. you get along
much faster. and the stockings will thicken
somewhat when washed for the first time but
| they Will not be nearly so servceabe as if knit
with smaller needles. only trifle larger than
| those which you use in knitting the cashmere
yarns.
| TO CLEAN PAINT.-Tea leaves may be saved
from the table for a few days, and when suffi-
cient. are collected steep, not boil. them for
half an hour IN tin pan. Strain the water off
through sieve and use this tea to wash all
Varnlsh paint. 1t removes spots and gives a
| newer, fresher appearance than when soap and
water are used. For white paint. take up
| small quantity of whiting on damp piece of
| old white flannel. and rub over the surface
| lightly. and 1t will leave the paint remarkably
bright and new.
| LEAF COPYING.-Take piece of thin muslin.
and wrap 1t tightly round ball of cottonwood
as big as an orange. This forms dabbe,.. and
should have something to hold it by Then
squeeze on to the corner of a half sheet of fools
cap little color from tube Of oil paint Take
| up very little color on the dabber and work
| 1t about on the center of the paper for some
| time. till the dabber Is evenly covered with a
thin coating. little oil can be used to dilute
or moisten the color if necessary. Then put
| your leaf down on the pGper and dab some color
evenly oper both sides. Place it then between
the pages OF folded sheet of paper (ungIazed
Is BEST. and rub the paper above it well all
over with the finger Open the sheet, remove
the leaf and you will have an impression of each
side OF the leaf Any color may be used Burnt
or raw sienna works the most Satisfactorily
knowledge.
| SOME SENSE ABOUT STOvEs-NeW-fangled
ornamental stoves. as intricate as steam en-
CINE and more wasteful of coal, are pronounced
| to be mistake. One hundred pounds Of coal
| might be burned In stove constructed entirely
! OF mica without radating heat enough to COM
fOrtably warm a small bedroom. cOnsidera-
BILE portion of the outer surface Of these stoves
which is not mica is nickel, copper or silver rem
dered very smooth and highly polished. If one
| should seek, by careful study. observation and
experiment, to find materials that would radiate
| the smallest amount of heat, he would finally
select the substances named, and would finish
them in the manner they appear in the modern
parlor stove. The remaining parts of the stove
| which require strength are made of iron II ia
true. which is, when rough a very good radia-
tor. In the stove, however it is highly polished
or covered with plumbagO. which is rubbed till
1t Is as smooth as pate-glass In this condition
1t Is very poor radiator of heat
BORACIc ACID AN UNSAFE ANT1sEPT1c.- THE
London Journals publish an interesting commu-
nicatiOn by Mr.. Gade, well known medical au-
thOrity, critclsing the use of certain chemical
substances at the present day for preserving ar
ticles Of diet-substances which, however small
the quantity employed In order to insure the
preventative effect. must. in the long run, enter
considerably into the animal economy, and thus.
| In longer or shorter interval impairinp the