Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-07-26
HOME MATTERS.

flannel. are now placed over every door IN the
house to hold china and bric-a-bac The effect
Is charming.
A LITTLE SODA as well as salt is recon-
flavor aGrceablv. For one head Of cabbage take
a pinch of soda equal in bulk to a gOod-Sized
pea
ANY One WHO DOUBTS as to the best way t.
have clear Jelly IS assured on strong evidence
AMI many proofs that to allow the juice 20 drain
through a flannel bag without S4iu"cz;ag it viii
render this matter easy and satisfactory.
PINEArPLE Is Delicious if grated. and then
TO one pound of it allow half pound OF sugar.
Scatter the SUGAR over the grated apple and let
il stand tor about two hours then put II into
porcelain kettle and let it simmer gently tor an
hour. Can the same a any other fruit. and tine
oder and flavor will be perfectly preserved.
\ DRINK that is truly refreshing for one suffer
ing from sore throat or cold is made by pouring
:, quart of boilin" water over a carefully washed
handful of Irish mess. Let il stand until the
wafer Is cool. then strain through muslin bag;
and sugar and lefHon Juice. with few thin
slices of lemon. until it is ahout Ike mild lemon
AIDE: a little cinnamon is considered al addition
by some people
THE OLD-FAsmONED NANTEI MIRRORS are
coming in fashion again. They have broad
frames of bronze which car be painted in
bright tlashy design to look very effective.
Over-mantels are still the fashion, and are
seen i'm almost every room in the house. The
newest Over-mantelS are made Of &, combination
of oak and very highly polished cherry. with
dozen small diamoad-shapeG mirrors inserted i'm
them.
THAT Plush may be cleaned is fact of inter-
est: chiIdren's plush coats that have become
sOed on the trout can be softly and dalicately
spOnged with a little bOraX ald water without
injury; a teaspOOnful of powered bOray to
nearly quart of water is the proper proportions;
very soft spOn2e-anl by the way, a
sponge may be softened by boiling 1T in clear
water; then take it out and rinse it in several
waters. If not soitened sufficiently, repeat the
boiling and rinsing prOceSs.-N. \. Post.
CLEANING FURNITURE.-This is the time when
all parlor furniture should be carefully gone
over and cleaned Velvet and plush furniture
have to be especially we'll looked after during
the summer months. as the mOth-wOrm is apt
TO get in it and do great deal OF damage.
Whether moths are discovered or not. it is well
10 go over every article with a soft sponge
soaked with benzine. The benzine will do the
furniture no harm and will effectually destroy
all moths. Heavy carpets. such as Administers
and NiltOns. should also be treated with ben
zine.
To VARY THE FLAVOR THE ROAST OF BEEF
This can be done by squeezing the juice of half
lemon overit and putting the other half inside the
roast Another way is to put half of n carrot.
one small onion and little parsley in the drip
ping pan and lay the roast it. Do not be
led by any bad adviser to put one drop of water
into your dripping pan until you have tried the
experiment of roasting beef in this way. Ii
makes a striking difference in the flavor of the
meat. The outside browns over quickly. the
juice is all kept within. and the meat is tender
in consequence of this.
CHOCoIATE SAUCE.-Ths is sauce much used
in Europe a. an accompaniment to various pud-
dings and sponge cake mOulds Crate two ounces
of fine Chocolate. and stir it into half pint of
md half int IL boil
vanilla chocolate. or boil an inch of vanilla in
tine cream while making it. and as much white
sugar as will Sweeten it. When il bOils mill it
with the ye!ks of f0ar eggs till il froths wel
then return il to the stcwpan. and stir till it
thcktns. but do not let it boil. Take it from
the fire Have the whites of the eggs whsked
To a stiff snow. with a tablespoonful OF Sifted
sugar Stir this into the chocolate without
breaking up the snow entirely.
GRAHAM BREAD.-Bread that can be started
after breakfast and baked before dinner is made
OF on pint and g half of sour milk two scant
teas?oonfuls Of soda dissolved in little hot
water, half cup of New Orleans mOlasses a
teasPoOnful Of salt. ard as much sifted Graham
flour as can be stirred in with spoon. Grease
ARE Tread tin very evenly as the molaSSpS in
the LTe,id renders ii liable to stick put into the
oven and bake for two hours. Have the oven
hot when tn" bread is pat in. and tow ards the
last half of the last hoUr let it cool gradually
Or, this bread NAV be steamed for one hour and
three quarters and be dried of in the oven 90
minutes When il i taken from the oven wrap a
towel around the loaf. the tin and ALL and in 10
minutes remove from the tin. and keep the
loaf wrapped in the cloth until if is sent to the
table.
BALTIMORE FRIED CHICKEN "A Newport cor
respondent asks how TO fry chickens la Balti-
more. The ileai chicken for this dish is Young
and tender. and unless it is really these drec-
iions are vain. Put the frying pan. and it should
oe a deep one. on the stove. with large table
spoonful of lard and one OF butter after cutting
the chicken un in the usual way. When the fat
IL hot lay the chicken in: sprinkle pepper and
salt and -four over il: the flour should be busted
over it through fine sitter: cover the irving
pan and let the chicken cook slowly but steadi-
~: when one side is delicate brown turn the
chicken and sprinkle salt. pepper and -four over
ihls side also; If the tat is absorbed add enough
to keep the chicken from burning Half to
three-quarters Of an hour is long enough to cook
the chicken. Make rich gravy I'm the pan;
brown it well. fit Is your pleasure to add peas
OF mushrooms. put them into the gravy Just be-
fore serving They are Of course to be cooked
lirst- If You use canned ones heat them before
adding them 70 the gravy. Pour the gravy
around the chicken on a patter.-Netc York
Post.
The GLASSES AND RECEPTACLES FOR FLOWERS
should always be chosen with due regard for
the manner in which the flower itself grows
Hover with a naturally long stem never looks
well cut of short and put into a shallow glass
waited, We may say. to the top of tall specimen
vase. LOw-9rOwing flowers as a rule show to
the best advantage when they are put into moss
IN shallow receptacle. Highly-cOored glass
or china vases are rarely suitable for holding
flowers: the color fthe vase generally detracts
rom the beauty of the flowers The vase
should either he quite coOrless or if eOOred
the tint should hr similar To that of the flowers
not of a contrasting hue. Flowers on the whole
l0ok best in q plain glass vase. NOWADAYS
9 bal floral arrangement should be very
rarely met with. there are so many
specimen glasses Of different forms
when should entirely SuperSede the elaborate
structure that used at time to grace or dis
-Tacc. our dinner tables. Ii is now the custom
"a place small glasses. each containing spec-
Ec1 Hover. here and there on the table thus
neatly rSScning the work of the hostess in ar
ranging thr flowers and adding to the comfort
~ the guests who do not fave their view across
he table INSTRUCTED by Intervening plants and
ho-al decorations Many hostesses adopt the
Plan OF laying strips of cOlOred satin ON the
-abe-cIoth. and then the flowers are simply laid
Gown on the satin or ut either edge of it, The
disadvantage OF this plan is. of course the rapid
ty with which the flowers fade-An,eyicdn
QUEEN.
THINGS WORTH KNOWING.
i. That fish may be scaled much easier by
dipping into boiling water about minute
= That fish may as We'll be scaled If desired
before packing down in salt, though in that case
do not sCald them.
Salt i.h Oh "A ko,x