Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-09-15

ING, ETC, ETC.
To REMOVE FRECKLEs.-Talle tables poon-
iul of lemon juice, a quarter Of dram of pow
dered borax and half a dram of fine sugar
Mix together and let them stand week i'm a
glass bottle; then rub little ON the face and
hands at night.
KEEPING HONEY.-To keep honey the year
round. let it run through a fine sieve to sepa-
rate IL from the particles of wax, then boil it
gently in an earthen vessel. skim off the foam
which gathers on top. and cool it in jars. Cover
tightly and set in cool cellar.
SKIRT FOR CREEPERS. Children who are
learning to creep may be improved in appear
ance IL over the white dress is put a little col
ored skirt with straps for the arms TO be slipped
through: make these OF the pretty pink or blue
ginghams-nOt the checked goods, but plain.
PRESERVES JAMS AND JELLIEs keep better If
the pots into which they are put are sealed up
while hot. because if exposed to the air until
cold little germs will fall upon them from the
air and retain tEer vitality. and will soon fall to
work decJmposing the fruit. On the other
hand. if the Jars are sealed while hot the germs
are destroyed 10y scalding.
To CLEAN HAIR BRUsHEs.-Put dessert
spoonful of saleratus into halt pint of warm
water. Dipn the brush and rub it until clean.
Inc UFSt way Is I'D WASH TWO brushes at the
same time. and rub them together until the
bristles are white Then rinse them III q bowl
OF cold water. and rub with thick cloth until
nearly dry. and place them upright at ali open
window until wholly dried.
RIPE CUCUMBER PICKLEs-Pare and seed
ripe cdcumters- Slice each cucumber Myth
wise into four pieces, cut it into fancy iapes
as preferred. Let them stand TWEEN. flour
hours covered with cold vinegar. Drain them;
then put them into fresh vinegar. with
two pounds of SUGAR and one ounce of cassia
buds to one quart of vinegar Boil all to-
gether tweaty minutes. Cover them closely in
a jar
To CLEANSE THE HAIR.-To one gill of warm
ish water. add twenty drops of aqua ammonia,
and with bit of flannel or a sponge wash the
head and hair. dividing it into partings, so as
to rub out the dandruff thoroughly. Then comb
the head with q ffne-tOoth comb and let it dry
in the air. This hair wash has been tried for
years. and will not only keep the head very
clean If used twice month. but preserve the
Color and thickness of the hair.
MINUTE PUDDING-One quart of milk. salt
two eggs. about pint of flour. Beat the eggs
well, add the flour and enough milk to make it
smooth. Butter the saucepan. and put in the
remainder of the milk we'll sailed: when it DO lis
stir in the flour. eggs. etc, lightly: let it cook
we'll 1t should be of the consistency of thick
corn mush Serve immediately with the fol-
lowing simple sauce, viz: Milk sweetened to
taste and favored with grated nutmeg.
OATMEAL CRUEL, - Two tablespOonfuls of
coarse meal ami pint or half pint of milk or
water. according as the patient requires thick or
thin Cruel, or may take milk or not. Stir the
meal smoothly and thoroughly into the milk or
water. and let 1t steep for two hours; then pour
of the top. leaving the coarse sediment as re-
fuse; boil up the Cruel thus obtained; then cover
II closely and leave it to seethe for about ten
minutes; add salt or sugar to taste. This is the
best mode of making.
PICKLED GRAPEs.-Take ripe grapes: remove
imperfect and broken ones. Line an earthen
jar with grape leaves: then I'll with grapes. To
two quarts of vinegar allow one pint of white
sugar, half an ounce of ground cinnamon. and
quarter of an ounce of cloves. Let the vine
gar and spices boil for live minutes; then add
the sugar Let it come to q boil and when cold
pour over the grapes III poured on while hot
1t shriyelS them. even if it does not break the
skin anu spoil the appearance of the pickles.
JELLY CAkE.-Beat three eggs three minutes:
add one teacupful of white sugar; butter the
size OF a small egg, warmed but not melted,
AID one small teaspOOnful OF lemon extract.
Beat altogether five minutes. and add one-third
OF teacupful of sweet milk. Sift one heapinG
teaspoOnful OF baking powder into one teacup-
>.
Spread thin on round tins. and bake in quick
oven. When partially cool spread with currant
Jelly. and put the layers together.
To Can PEACHES.-Cling stones are best
Pare. halge. and stone them. Boil the stones
or pits until all the flavor is extracted; then
pour OFF the water from the pits. and when it is
at the bOiling-point throw into it enough
peaches to ill three or four cans: sprinkle over
sugar to taste. or about as much as would be
int Tod nyar fresh OH f,p fhn t,hI
When just scalded. can them, placing round
pieces of writing paper dipped in brandy over
the tops Of the peaches before putting on the
covers.
CHOCOLATE CAKE.-Take half pound of
melted butter. and stir it until it froths. Take
the yelks of twelve eggs. stir them into tine but
ter. add half a pound OF pounded sugar. the
same OF ground almonds. quarter pound of
chocolate tgrOund). Tablespoonful of cinnamon,
half a teaspoonful of cloves (pOunded) Stir all
we'll together for a quarter of an hour. Then
beat the whites of the eggs to a froth and add
these TO the above mixture. Butter the mold.
and bake the above in a moderate oven for an
hour and a quarter.
COCoASUT Cake.-Take the whites OF FIVE
eggs, one small cup OF sweet milk one cup and
two-thirds of another of graduated sugar, two
thirds Of cup of butter, one teaspOOnful and
half of baking powder. about three cups of
sifted fOur; flavor with almond extract; bake i'm
layers. Beat the whites of two or three eggs to
froth. add pulyeriZed sugar enOu IN to make
rather thin frOstin9. and put between the lay
ers: on this scatter coCOanUt; put on enough to
make nice layer for the top and sides OF the
cake the frostins should be little thicker
Delicious APPLE PUDDING to be served hot
is made thus: Peel and quarter enough apples
to cover the bottom of deep tin plate: then
make a batter of sour milk soda and flour with
tablespoonful Of lard to enough -four to make
batter which Will cover the apples. This
should not be thicker than for pancakes. Pour
II over the apples. and bake till brown. Then
when done. turn il on a large plate. with the
crust down. Over the apples scatter sugar and
cinnamon. If you like it rich. spread a thin
layer Of butter over the apples before putting
the suagr and cinnamon on.
ICING FOR CHOCOLATE CAKE.-Take two
ounces Of prepared chocolate; do not crate 1t,
but put it unbrOken on a pe-pate or in shall
low basin. and set it on the back part of the
stove. where IL will melt slowly. OF course it
must be watched carefully and kept from burn
ing When il is all melted add four tablespoon
fulS OF milk. two of water and a teacupful of
sugar; mix thoroughly, and let ii boil for five
minutes. Make the cake after any good LAYER
cake recipe. When the cake is cold spread the
chocolate on the LAYERS and on the top of the