Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-11-03
HOME MATTERS.
NEW AND VALUABLE RECIPES


wine to the gravy; it destroys all rank and
greasy flavor.
RICE CRoQUETTEs are delicious if served hot
with brandy sauce. This sauce is made like
common pudding sauce. only it should be a
little thinner
A FIILET of veal stuffed with fine herbs makes
an excellent foundation for a dinner, and if
nicely Drowned and served hot with brown
gravy, it may well take the place OF chicken or
duck.
InE JUICE of tomato is said to be excellent
for removing fruit or wine stains from linen
table cloths and napkins 1t has long been
know II to DC specific To- cleansing the hands
>of stains.
LEMON frittcrs are delicious. To one cup of
milk aud one egg allow the Juice and pulp of one
lemon. These may he served with sauce: in that
case adj the grated peel OF half the lemon to
flavor the sauce.
RoAST ham is a noted Pennsylvania dish: ii is
roasted ne same as beef only being less Juicy it
requires i0nEer time in the oven. 1t is served
cut IN thla slices. with brown gravy made of
beet stock and brown flour.
Tia view York Post SAYS that giblet stew is a
good supper or breakfast dish Cut the -ib!ets
IN small pieces. but do not chop them fine: c1ok
in iittle water. a'ii few pieces OF cold boiled
poldtors. and thicaen the gravy with -four If
you ike onion flavor. a few slices OF onion will
be Sufficient To imp.rt it.
&UrFIXs without soda. if baked in n he oven.
will be light and excellent. Take one .slD of
sweet milk. one cup of flour. one egg vel -aaten,
about a third of teaspo0nfu of salt Have
your Gem pans very hot. fill about half H. and
bake These are nice with butter alone. or with
maple su-ar syrup added.
CREAM COOKIES are made of one Gun of sour
Cream. one cup of butter. two cups of sugar. two
eggs. one tcaspOonful of soda flour enough to
make Gon@h Of medium body. neither as soft
a P"sS;Ul" tn roll nor as hard. These NAV he
rolled th!n. ana will be light and rich Bake in
quick oven, but do hot let them brown.
THE DIAMOND SLICES. with sauce. which are
very nice as an entree or in the place of the pie,
which Is the ordinary finish for plain dinner
are sinpiy plain cakes baked in diamond-sEaped
TINS ana sent To the table on fruit very small
PIE plates. with sauce poured over the Slices
They should be almost as thin when baked as a
slice of bread.
THERE is a choice possible in almost all the
affairs of life even in SO trifiinr a matter as
purchasing a honeycomb quilt; for instance,
there are the od-fashioned quilts with no par
ticuar pattern. all blocks and squares and the
greatly improved ones which are now made
with pretty centerpiece and a border By all
means choose the latter.
Delicious SAUCE may now be prepared for
winter use; il is made of cranberries and raisins
To one quart canful of cranberry sauce allow
one good handful of raisins: they impart deli
cate flavor. which is great improvement on
the cranberries alone. Cranberres are also ey-
ce7ent canned alone with a little SUGAR. for
pies ana buildings 1t is better to put them I'D
early IN the season. as there is likely to be more
waste later on.
An APPETIzING DISH appeared on our table
the other day. called on the menu .smOthered
heart with lemon sauce" 1t was made of slices
OF beef heart cooked in very little water until
tender. then dipped in flour and nicely drowned
IN butt"r- The sauce OF flour butter and
hot water. and was favored with lemon. This
Is To he served as an entree only. and not TO take
the place of the roast. which forms the piece de
resistance at the ordinary dinner.
IT Is an excellent plan to prepare the cabbage
for dinner an hour before it is time to cook if.
Cut the cabbage in quarters and scatter hand
I'll of salt over it and cover it with cold water
This is good course to pursue if one has not
time to look the cabbage over carefully Caulj-
hover also should be treated in the same way
alter bein" picked apart. There are so MANY
snstl insects this Year. especially. that great
care is necessary in looking over vegetables.
NEW Fancy in the crazy quilt line is ohave
in the exact center of the quit block of plain
satin with the initials. in monogram or other
wise. of the owner of the quilt Another new
departure is t. have each block the embodiment
OF an '"t or at least 10 have each block develop
meth IN madness. For example let one have
keHSin@tOn work in outline Patterns ouly
another needlewOrk of different kind or
applique. or painting. The foundation of these
blocks must necessarily be OF plain colors in
silk. satin OF velvet.
MIXTURE is excellent for removing grease
spots and stains from carpets and clothing made
OF two ounces OF ammonia, two ounces of white
CASTLE soap. one ounce oil glycerine one ounce
OF ether: cut the soap fine. dissolve in one pint
OF water over the fire; add two quarts of water
This should be mixed with water in the proper
ton OF racuptut to one ordinary sized pail OF
water Mix thoroughly. and wash sOiled gar
meEtS In IT. For removing spots use a sponge
or clean flannel cloth and with dry cloth rub
as dry a. possible. Woolien goods NAV be made
to look bright and fresh by being sponged with
this.
REMOVING "ARTs.-A correspondent Of the
Philadelphia Lsf}er says: Some time ago the
writer had numerous warts on his hands and he
concluded that he would try !. different ortho-
G0N remedy on each one and endeayOr to ascer-
tain which was the best. He accordingly tried
Chronic acid. 6ichr0i.ate of potassium nitric
acid hyfrOcloric acid. nitrO-mur.atic acid, acetc
acid etc. After careful exai;iiration. | was
IuIN persuaded that strong 0ctftc acid applied
to the top OF the wart. is rey small quantity at
q tiht. once or W. ICE i Gay. the best OF the
Tried remedies. and afterwards succeeded i'm
removing them all IN two OF three weeks by
the application of this remedy. i found chro-
mic acid To be eutIrely of too corrosive a char
acter. and much inferior to strong acetic acid
MUsH AND CHEEsE.-Swiss guides and porters
who have TO bear extreme cold which is ALWAYS
supposed TO require much animal food. and
whose la5Ors are severe. are said to live entirely
on a Diet OF polenta (mush) and cheese and to
De rnc, hardy specimens of manhood carving
great weights with ease. The East India c0ole
lives on a little butter with his rice and pulse.
out his Climate is very different from the bracinr
ar OF The Alps, frosty air that anywhere else
Would be supposed TO create a demand for the
heaviest animal food. There is considerable
CeEetable) oil in mush. and cheese furnishes
aibuhen: so that in this simple diet are COM
olned the cartoons and nitrOgens of food
How To TELL COOP BUTTER-Mr Robert
Hall, All Ohio butter inspector. says that where
butter is properly churned. both as to time and
temperature. it becomes firm with very little
working. and it is tenacious; but its most de-
siratle state is waxy, when il is easily nodded
into any shape, and may be drawn out a consid-
cradle length without breaking. 1t is then
styled @i!t-edGe. IL is only in this state that
butter possesses that rich Dutty taste and smell,
and m a ric ,r,,I.} Ian oil