Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-06-30
HOME MATTERS.


THE CHERRY sEAsoN-APRoPos REcIPEs-soxE
GOOD sALADs-NIcE THINGS FOR THE LITTLE
FOLKS CONCERNING CIsTERN wATER-HOw
TO GET RID OF LAWN WEEDS.
CHERRY JELLY must wait until currants are
red-ripe, as it is not perfect alone.
If A STRAW HAT has been wet, and the stiff
ness has departed. rub little white CT egg
mixed with cold water over it put it on with
flannel cloth.
FANCY FOR CHnDREN's party cake is to make
plain or sponge cake, and bake in shallow tins;
cut in small oblong pieces little larger than
dominoes. and then, with a brush dipped in
melted chocolate, make the marks and dots.
A PRETTY WAY to brighten willow chair is to
tie two bows to the back of the chair. a blue one
at the top and pink or cream-colored one be-
low it, at about the center of the back, or have
both of them of scarlet ribbon tie them so that
loops and ends are about the same length.
CUCUMBER SALAD.-Iet the cucumbers lie in
salt and water one hour before pairing them;
then.pare. and slice as thinly as possible; drain
through sated WATER add olive OIL lemon
juice. pepper. salt and little mustard in quanti-
ties TO taste, and serve.
TOMATO SALAD.-Peel nice, fair tomatoes,
not too ripe. cut IN Slices and crate over
them a nice fresh cucumber. and season with
pepper, salt and vinegar to taste; add a tea
spoonful Of French mustard. a tablespoonful of
best salad Oil, finely minced onion and little
celery salt.
WORTH TRYING.-If green peas are shelled
and then put in dry, open-mouthed bottles. and
are shaken together so as to occupy as little
space as possible, then are tightly corked and
are sealed 1t is said that they will keep three or
four months. They must, however, be buried in
dry earth in the cellar.
FRENCH MUSTARD is thus made in America:
Four tablespoOnfuls of mustard one tablespoon
full of sugar, one teaspOOnful cinnamon, one
half teaspOOnful each of cloves. black pepper,
and OF flour, with vinegar enough to cover these
mix all well, and let it come to a boil; when
cold add little salad oil, say one or two
tabespoonfuls; this gives smoothness to the
whole.
DRIED APPLE SHORT CAKE.-Instead of straw
berries, make the cake in the usual way, rich
or plain, as fanced. Take some nice dried
they are tender; then rub them through a sieve
or fine cOlander, add sugar and the grated
rind and juice of a lemon; use this in place of
the berries, for people with whom strawberries
disagree.
If ONIONS which are to be boiled are put in
sailed water after they are peeled. and are
allowed to remain in 1t for an hour before they
are cooked. they will lose so much of their dis
tinctive flavor that they will rarely remind one
hours after of what he had for dinner. Onions
that are to be eaten raw may be treated in the
same way. Both onions and cabbage should
have the first water poured off after they have
cooked fifteen minutes and renewed from the
boiling tea-kettle.
CHERRY COMPOTE.-Parkinson's recipe.-Cut
off the stalks-about halt way up-of some of
the ripest and most highly favored cherries;
vv,cI>%h hoe. t. 4o1I -Nt--
until they are entirely dry. Make some plain
sugar syrup in the usual way. Throw In the cher
ries and let them boil rapidly for five or six bOils
Remove the scum, if there is any. and allow
syrup to get cold. Place the fruit in a deep
glass dish or cOmpotier Take especial pains
to have all the stalks bent upward. Now pour
in the syrup; and the juice of lemon
CHERRY ExTRACT.-Take the pits or stones of
the cherry-as extracted for other purposes
and wash them perfectly clean from any parti-
Giles OF the cherry pulp. Bruse them very fine
in stone mortar. Put this powder into q
demijOhn. Cover this with the best of home
made or Amercan-made Catawba or California
Keep in moderately warm place. The ex-
tract, which will be the result, will impart a
high cherry flavor to all kinds of confectionery,
pastries and beverages. Caterer.
CHERRY BEvERAGE.-Select the finest and
ripest May-Duke or Morelo cherries Pound
these well with the stones in them. The stones
are thus retained because they add to the native
flavor OF the pulp. Press out the Juice through
hair sieve; add a little water and give one BOIL
now filter through flannel bag; add a small
quantity of syrup, little lemon juice and little
more water. Do not make too sweet. The
tendency in all these cOrdials is to extnguish
the sub-acids of the fruit in too much sugar
Put into freezer surrounded by ice keep this
crock as cold as you wish by surrounding it with
ice; do not dilute it by putting ice into the bev-
erage itself.-The Caterer for June.
FRENCH CREAM CANDY.-To make the French
cream candy so often mentioned in recipes, fol-
low this rule: Four cups Of white sugar. one cup
of hot water; flavor with vanilla. Let this boil
in bright tin pan for eight minutes without
stirring; then try If it threads from the spoon,
and if 1t does. take it from the fire and try
small spoonful to see If 1t will be creamy and
roll in ball; do this by rubbing some with a
spoon against the side of an earthen dish if 1t
will not. let it boil for few minutes longer; but
II 1t is satisfactory, pour it all in dish and beat
rapidly with large spoon. The vanilla, or any
favoring. should not be added until the cream
begins to cool. This can be formed into all sorts
of shapes and can be varied indefinitely. II the
cream cools too much to shape it, you can warm
1t without injuring it. Raisins, currants. dates,
and cltron may be chopped fine and be mixed
cakes Almonds, hickory or English walnuts
may be used also. know of no way by which
so much pleasure can be given at so small cost
as to let the children of the house experiment
with this candy recipe.-Ne,o York Post.
To KEEP CIsTERN-WATER PURE.-When cis-
tern-water is pure there is none better or more
wholesome; but it is frequently the case that in
summer it becomes offensive and quite unfit for
use. To remove the Offensiveness lime is gen.
orally recommended, large lump or two to q
cistern holding four or five thousand gallons;
but If too much is used the water becomes hard
and does not "agree' with some people, and
does not answer so well for cooking. Charcoal
is frequently employed with excellent effect;
but that which is the most efficient, as cOrre-
spondent in Rhode Island assured us some time
ago, is to allow the supply spout to run to the
bottom of the cistern. The fresh water being
heavier than the old forces the latter to the sur
face and is thus consumed before it becomes
offensive, and so on at each rain. This looks
like being remedy for what has been so much
complained of, and will be an answer to many
inquiries made of us ON the subject. But there
are certain conditions that should beobserved
by all having cstern, the first Of which is that
it should be thoroughly cleaned out twice a
year and the second that the conductors on
the roofs should be served in the same way
whenever needed Germantown TELEGRAPH
ERADICATING LAWN WEEDs.-During the last
thirty wears I have tried every mode Of eradi.