Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-12-15
HOME MATTERS.
NEW AND VALUABLE RECIPEs-sEAsONABLE sUG-
GEsTIoNs-HINTs CONCERNING THE LAUNDRY
AND BEDRoOM-How TO CLENsE SILK GOODS

IREASE SPOTS may De removed from wall
PAPER by putting clean blotting paper over them
and pressing it with fat-iron
HINT AS To BEDs.-Those who find an ex-
celsior mattress too hard feathers too warm
and hair mattress too expensive may make
feather bed very comfortable bv laying piece
pi straw mating covered with cotton cloth
upon it.
VERY PRETTY BLANKET for the baby's car
rage is made of blocks about six inches square,
uf scarlet and white worsted. crocheted in af-
CHAN stitch: on the scarlet block work some lit
tie figure in white. The white block may be
ornamtnted or not. just as you please.
BLACK ND GLOVES are sometimes source of
annoyance on account OF little white streaks at
the seams. This trouble may be diminished by
cooring little salad oil with black ink. then
rub this over the white places with feather;
Try quickly outside the window.
GEANDMoTHER's MINUTE PUDDING.-Let some
sweet milk come to boil. then stir in -four
which you have salted; this must be done very
briskly or it will be !umpv. Stir every moment
until the pudding is about like mush Serve
while hot with sugar and cream; fagor the
cream With nutmeg or vanilla.
AN EXCELLENT Pie can be made CT dried
peaches. Let the peaches soak in cold water
all night; stew them in this same water until so
soft that you can mash them fine; add for one
pie two tablespoonful Of sweet cream and g
little more than half a cup of sugar-tOo much
sugar destroys the flavor Of the fruit. Butter
may be used in place of cream. but if possible
use cream; it gives such smoothness to the
flling
STARCH WHICH WILL Nor STICK in white
patches on your dark cambria dress is made
thus: Take the very best fine starch you can
get, mix in the proportion of two tablespoon
iuls to "a little water as will make smooth
paste and to this add a pint Of clear coffee: let
II boil Tor ten minutes. Stir il with a sperm
candle strain it through piece of muslin. and
It IL ready tor use and will be found very salts
factory.
LAUNDRY HINTs.-It IS not a good plan to
| have the white lawn and cambria dresses done
up. as the phrase is. to lay away for the winter,
for the expectation that they will look fresh and
/ be ready TOR immediate wear in the spring will
| be dlsappOin ted. OF course they should not
De put away dirty. but the starching and ironing
may De well left till spring; only common cali
Goes should be starched and ironed before pack
ing away.
To PERFUME NOTE PAPER-To perfume note
paper get a few quires of blottng paper and
sprinkle the sheets with the perfume desired:
then put them under weight until they be-
come dry When dry put note paper envel-
opes. etc. between the sheets and place them
under weight for few hours; when removed
they will be found perfumed The blotting
sheets may be utilized again. and can be made
to retain their perfume tor long time by keep
ing them free rom exposure to air.
OYSTERS AND MAcARoSI-Brown several
slices of bread in the oven. then pound them to
crumbs in mortar AMI having thoroughly
! outtered a baking dish. sprinkle it with the
/ crumbs. Then put in LAYER of oysters that
| nave been slightly stewed in milk and butter
| thickened; put next layer of macaroni that
| has been BOILED twenty minutes: then succeed
| ing layers Of oysters and macaron to the top Of
! the dish Sprinkle more cru nbs on the top,
Strew about bits of butter and brown quickly In
| a hot oven
| DIsNFECTING LAMP.-A disinfecting lamp
can be easily prepared for purifying any place
where disagreeable odor is perceived, being
especially useful N sick rooms and In damp cell
lars where vegetables have decayed. Take auy
glass lamp for burning kerosene or OIL fill it
with chlorc ether. and light. The old-fashioned
| camphene or burning fluid" lamps with small
round wick. will burn longer and be of more
service than the fiat wicked lamps. While the
ether burns disinectant escapes that will soon
purify the most offensive atmosphere; even that
of sewer.
To RESTORE FADED FLowERs.-As general
rule. hot-kouse flowers will droop and fade in a
day and night; yet there are kinds. such as the
camelias and eupatoriums. which can be kept
Longer II the water is changed morning and
night. and few drops Of camphor spirits added
70 It. But il the faded flowers are put into
dish OF scalding hot water deepenouyh to cover
one-third of their stems. by the time the water
has cooled the flowers will have become fresh
and erect. Then cut of the ends of the stems,
and put them INTO cool water with small bit of
| saltpetre In 1t. Flowers will keep longer in
dishes Of wet sand than in vases of water.
EsCAInPED OYsTERs--Cover the bottom of
well buttered baking dish with layer Of bread
CRUMBS, or cracker dust not too fine. and wet
these with cream or milk. One-half cup: put on
spoon by spoon. salt and pepper and add bits Of
| butter: and one quart of oysters and liquor
| pepper and bits of butter. Then cover thckly
with crumbs. and on them place more pieces of
| outer. Place in oven and cover-this is very
| Important, as the flavor is thereby not allowed
| to. escape-and bake till the juice bubbles up,
| from half or three-quarters of an hour. Re
move cover, and brown in upper part or oven
for few minutes not long Serve in dish In
which it was baked.
ONE WAY TO Cook OYsrERs.-Various are
the dishes that can be made of the oys-
ter Here is one not very we'll known: Take
a small loaf of bread: cut off slice from
| the top: then, with spoon. remove the inside
OF the loaf leaving the crust nearly hut not
quite an inch thick; make a very rich oyster
stew; pour little into the lOafto mOisten it; then
put IN layer OF oysters; then of bread crumbs
well saited and peppered; put the top crust on,
ana set 1t in the oven in dripping pan: wet
the crust with the yelk Of an esg or with sweet
milk in which you have put little sugar; serve
hot; let 1t remain in the oven for from fifteen to
twenty-five minutes--Ne,2 York Post
FRIED OYsTERs--Drain the oysters In the col
ander; sprinkle over pepper ard sat. which mix
well with them. and put them in cold place for
fifteen or twenty minutes before cooking This
Is marinating them When ready to cook, wipe
dry and roll each one first in sifted cracker
crumbs. then in beaten egg mixed with q little
milk and seasoned with pepper and salt then u
the cracker crumbs again. Throw them into
boiling-hot lard (as YOU would FRY douchnuts)
first testing with bit of bread to see if il ia not
/ enough. AS soon as they assume a light brown
color they should be drained and served imme-
diately on a hot platter Oysters should not be
fried until the persons at table are ready to eat
/ them. as 1t takes only a few minutes to try
them. and they are not good unless very hot.
! CREAM FRIrTERs.-One pint OF milk the yelks
OF six and whites of two eggs. two tablespoon
tuls OF sugar. hall pint of fou- three heapinp
tabespoonfuls of butter. half teaspoonsui of
salt. slight dav1ring Of lemon orange, nut
meg or anything else You please. Put half of
the milk on In the double boiler and mix the
flour TO a smooth paste with the other halt.
Nheu the milk boils stir this into It, Cook for
five minutes stirring constantly, then add the
butter. sugar. salt and havoring. Beat the eggs
{ well and stir them into the boiling MIXTURE
Cook one minute Butter a shallow cako non