Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-06-09
HOME MATTERS.
LiaE-wArER FOR ACKNOWLEDGEMENTS AND
THE LIKE GOOD THING TO Do-How TO MAKE
TUTTI FRUTTI-VAEIOUs USEFUL HOUSEHOLD
HITS.

\
THE LIKE GOOD THING TO Do-How TO MAKE
TUTTI FRUTTI-VAEI0Us USEFUL. HOUSEHOLD
| HITS.
| To QuiZT the burning Of oak-pofsoned hands
wet them with hot line-water This will be
etficacious sometimes when nothing else does
any good
AN EXCELLENT SALAD is made Of beef tongue
ana lettuce with the usual salad dressing Do
not mince the tongue fine but leave IT in easi,,
diStiaIuiS!ct l'ecrs. rs otherwise il is pressed
together &ht does not mix well with the dress.
ing.
STRAEHEFRi EREAH.-'Tiiren pints OF straw.
berries mashed iinr. strain tho luce, and add
q Meaning can Of su-a". and thea gelatl nc
soaked and II solved in :. lracun of ,n,ili,o
Wafer A'i a rih. of VIII pped cream and pour
iatO mouid-
IT Is "o0D lr'i,'i to save some Of the fat
~h"a r9GhHe id.nt Use what Won reut,ire for
Ih' fi:lfy G!i len save the rest. 80 that when
voii Ina'5 roG" net saddle Of lamb YOU can lav
iftit amps OF TINS fat tbe ton Of il when it l.
IA ~ INC oven sprinkle salt and pepper over
it, also.
IF 1nut: LACE ted-spTead and pillow-covers
are solr' wash them, and instead CT bluinc
t''"!.,. do them in some very weak cold coffee.
! and the viii receive from it a delicate shade of
ecru, .iich is so popular for iaces lust now.
Curtains and other articles Of the kind may be
treated in the same way.
lF IS not GENERALLY known that mint sauce
VIII keep If bottled and be as good or even
letter than when freshly gathered OF course
! do not mean that it Will keep indefinitely but
Tor q week or ten days at least This will be
"oo': news TO the family to whom it is not alone
the FIRST swallow, bot the first Innt-sauce which
makes the sumner.--N Y Post.
Colo CAEE-One cup Of sugar half u cup of
bntte! two cups OF -four; yelks of six eggs:
Sfatcd rad ;,nd juice OF q lemon or orange; halt
teaspooaiul OF soda. mixed with the -four, and
Shttu twice. Cream the butter; add the sugar
thCn the beaten yelks and the -four beating
S'afd for several minutes. Last add the lemon
OF orange juce. and bake, frostin@, if liked.
A HANDSOME Easel. can be made at small ey-
pense- Have a frame OF common white wood
made. see that the prOpnrtioEs are good then
cover 1t entirely with velvet. plush or satin or
even velVeteen Of good quality may be used. An
easel five feet high Will serve to hold quite q
g0od sized picture and Will make it a much
more prominent object than if it were hung on
the wall
Waste IN LITTLE things makes away with
many hard-tO-be- accounte d-for-doar in a
year. Do not throw away the starch which Is
used IN making cold starch each week: let II
stand after using and settle in the bottom of a
clean bowl; when the water is clear above it.
drain 1t Off let the starch dry, cover the bowl to
keep the dust away, and this starch is ready for
use next wastn"-.iay. OF course YOU NAV need
to add q little to it.
GGoD DISH to be eaten cold for supper is
made by taking ;s piece Of round steak, spread
some butter on it, and then cover it with O
fOfce inca, made OF bread crumbs highly sea-
soned with pepper, salt and sage; roll the
STEAK. and iasten it together; bake it. busting
II freely with butter and water. When il is
lot rot
fectly cold. Cutit in slices right down through
the force meat and all
FRIED CHICKtN.--Cut the chicken into six OF
ei9ht pieces. Season well with salt and Pepper
DIP III beaten egg and then in fine bread crumbs
iii Witlo; there is one teaSpOoniul of chODped
parsley iof every cnpful of crumbs. Dip again
IN the Ccsz aud crumbs. FRY ten minuteq i'm
boiin" tat. Cover the center OF a cold dish
WIN iartare sauce. Arrange the chicken on
TINS ana gatniSh with & border or picked heetS
or 1t can be served with cream sauce.
WHEN TIRED of the usual salad dressing. try
TINS; Rub an ounce OF butter and nearly a tea
spoonful OF -four together till smooth. then put
10 IN basin OF stew-pan Oh the top of the
stove, with cqpa quantities OF weak vinegar
ana gravy stDck-SbOut half q tcacuplul OF each
shonid be allowed IoE the quantity Of butter
mentioned. Dc not let this boil but let it SIM
ncI gently. When 1t begins to thcken add the
yeIk OF one egg This is very nice with lettuce
ana cold potato salad
Chi'II-GRs.-One pint OF sweet milk one pint
OF sugar, quarter of pound OF butter three or
fout eggs well beaten separately two table
sno0Ilfuls oil cream Of tartar about two pounds
OF -four, OT juSt enough 10 make very soft
dough rose water and grated nutmeg to taste
Roll out thin; make the cakes small and round
with hole III the center. Fry In boiling lard
an q after draining them well roll them in pow
dered sugar favored with cinnamon 4 ii,tle
brandy may DC added if liked
frTTI FRUTTI which can be made at any
season OF the year, though not quite so de-
llcious as this. which is made ffom the fresh
fruits, Is q dish worthy OF renOwn take one
quart OF thick, sweet cream; chop half an ounce
oil sweet almonds very fine; after b.anch.ng
them III hot water, mix halt pound OF sugar
VITA them, and stir in with the cream, and set it
on ice; when II is stiff add half a pound of pre-
served fruit, peaches, or red raspberres. or
pears, or currants, a few choice raisins and some
citron chopped fine; beat this with the cream
aGd Freeze as you do ice cream. Serve with
cake anC ChOcOIate.-N. Y Post