Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-10-11
HOME MATTERS.
BEASoNABLE sUGGEsrIoNs-THE ESSENTIALS N
HOUSE CLEANING-C0NCERNING JELLIEs PRE-
EERvES AND PICKLEs-ToMATo CATsUP

HOUSE CLEANING-CoNCERNISG JELLIEs, PRE-
sERvES AND PICKLEs-ToMATo CATsUP.
FIRE N CHINNEYS may be checked il not ar
Rested by throwing salt on the IRE below. Stop
PIN the chimney at the top with a broad board
Or wet hay arrests the current of air and helps
to extinguish it.
LEAKS IN ROOFS, about chimneys and else
where. may be stopped by thckening whitehead
paint with fine clean sand. Openings are easily
filled with this cement and become durably
water-tght. For smaller leaks less sand is put
III, and the paint remains more nearly liquid.
PAINT. in small quantity, kept always on hand,
frequently proves great convenience in doing
small jobs covering the wounds of pruacd trees
&c. IT kept in common paint pots it soon dries
and better way is therefore to use an empty
fruit jar with closely fitting cork. small
brus, set in the cork inside will be always ready
without further care.
QUiNcE JELLY.-wipe the fruit carefully and
remove all the stems and parts not fair and
sound. Use the best parts of the fruit for can
ming and preserving and the skin. cores and
hard parts for jelly The seeds contain large
portion OF gelatnous substance Boil all
together In enough water to cover till the pulp
is soft. Mash and drain. Use the Juice only
AID when boiling add an equal weight OF hot
sugar. and boil till it jeliies in the spoon.
PRESERVED QUINCEs.-Use the orange ounces.
Wipe, pare, quarter and remove all the core and
the hard part under the core. Take an equal
weight of SUGAR. Cover the ounces with cold
water. Let them come slowly to boil skim,
and when nearly soft put one-guaIter of the
sugar on top but do not stir. When this bOils
add another part of the sugar. and continue
until all the sugar is i'm the kettle. Let them
boil slowly until the color you like, either light
or dark.
TOMATO CATsUP.-Take a gallon of ripe
tomatoes. wash and cut up Cook till tender;
then put through a coarse sieve to remove skins
and seeds After straining add four table
sroCniuls of salt. two and half tablespOonfuls
of black pepper. three tabespoonfuls of mus
tard, lali a tablespoonful of cloves. and half
Tablespoonful of aliSpice-ail the spices ground
Simmer slowly half way; then add teacupful
OF vinegar and seal
SWEET PICKLEs.-EiGiIt pounds of fruit four
pounds of best brown susar, one quart of vine
gar and one cup of mixed whole spices stick
cinnamon, cassia buds alspice and cloves; less
OF the latter than of the former. Tie the spices
In tag. and boil with tie vinegar and sl"ar
Skim well: then add the fruit Cook ten min
uteS. or till scaded and tender. Skim out the
fruit and put into stone jars Boil the siruD
five minutes longer. and pour over the fruit.
The next day pour off the sirup and boil down
again, and Go this for three mornings Keen
the bag OF spices in the strip.
CRAZE JELLT.-Some Of the lighter colored
grapes make very notwithstanding as well as
excellent favored jelly Gather before entirely
ripe; pick from the stem: wash and put into
stone jar Set the jar in a kettle of cold
water over hot fire. When the Juice draws
out take the kettle off. and strain the cranes
through a flannel or thick linen jelly bag
Measure the juice to every pint add pound
Oh Loaf or granUlated sugar. and boil twenty
minutes, OF till it Will ..je!l." Ii the Juice is
first brought to boil and the sugar heated
VpD tb,s tp-p mt
boiling will be required. and the jelly will be
consequently more delicate in color.
CHEAP VINEGAR.-ThOse families who use but
little vinegar can make their own with very
little trouble and expense, especially such as
have abundance of fruit. After making ielIjes
OF any Kind, take what is left i'm the BAG after
the Juee Is strained out, and put in a stone lar.
Cover with soft water and set in the SUM- plac-
Ing plate or board over the top of the Jar As
jellies and preserves are made take skilnmines
OF both. rinsings from the preserve Kettle or
pan. ana add to the jar. Let stand till sOured
thoroughly and then strain. Put to it a little
vinegar or mother" and set where it is warm.
Juice from apple parinws makes excellent vine
gar also. Put Little water to them. steep well.
and strain through coarse CLOTH Country Gen.
GentGTa-
STUFFED TOMAToEs.-Take a dozen smooth.
Solid tomatoes, slice off the part where the stem
Joins the fruit, take out the center with the
seeds: and nil the cavities with mixture made
as IOioSS: Put into a Stew-pan q quarter of a
pound of fat bacon. a dozen mushrooms an
onion. q bunch of parsley and little thyme -
(all OF the above ingredients to be minced very
nhe)- Season the mixture with salt. pepper and
pinch OF cayenne, stir over the fire for a few
minutes, and then add the yeIks of five eggs.
well-beaten. to bind it together After the to-
matoes are filled with the mixture put them in
baking pan. pour around them Lucca cream
OH Just. sufficient to cover the bottom of the
pan. strew over their tops some fine bread
CRUMBS. ana bake in quick Oyen.-Ihe Caterer
MUSTARD PIcKLEs.-Equal quantities of small
cncuinbers, the largest ones sliced, green toma-
toes sliced, caulihower picked into flowerets
ana small button onions. Keep them Covered
with strongly sated water twenty-four hours
In the morning scald the brine, and dissolve in
1T bit of alum the size of nutmeg Pour the
boiling brine oyerthe pickles. When cold drain
thoroughly and prepare as much vinegar as
there were quarts OF brine. To one quart of
vinegar use one cup of brown sugar half a cup
OF flour and One-fourth of a pound of ground
mustard Boil the sugar and vinegar. Mix the
hour and mustard, and stir the boiling vinegar
INTO 1t. and when smooth pour it over the
pickles
OATMEAL MrsH FOR CHILDREN OR INvAIIDs.
Take one cup granuated oatmeal, half tea
spoonful salt and one scalt quart boiling water
Put the meal and salt in the double boiler. pour
ON the boiling water and cook two or three
and stir with a fork TO let the steam escape If
the water in the lower boiler be strongly sailed
the Hea! viii cook more quickly. Serve with |
sugar or salt and cream. Baked sour anples
apple sauce and apple jelly are delicious eaten
with the oatmeal. They should be served with
The mush and the cream and sugar poured over
the whole They give the acid flavor which SO |
many crave In the morning. Coarse oatmeal is
not suitable for any form OF waterbrash. acidity
or bowe! irritation. 1t often causes eruDtions
Oh the skin in warm weather.
The ESSENTIALS IN House CLEASING-Giye
your Cleaners little ammonia in the water
that cleans your paint. and the dirt will go. as
Dy magic, leaving. which is not always the case
with soap sc1Tttjlng. the paint behind Canton
fannei cloths are best for paint and especially
Tor those tedious things the Jonis,ers of the
stairway Few people say balusters'' any
more than they sag the flower Of the wild
Eone@raEate. from which the original " ord is
6-nved (fTom the fancied resemblance to the
little pillars OF the stairway so we NAV as well
have the American word as in general use.
Stairway cleaning is the most fatiguinr part of
the autumn renoyating. and happy arc the peo-
PIE who have theirs finished in hard woods
winch 30 not take stains and scratches as does
Mhtc painted pine or maple. 1t makes the
cicaiiiug easier of all glass globes lamp shades
DC. 10 dip them into a basin Of warm water and
commensurate. Araste Of whiting applied TO mar
bic bureau tops, left TO dry and Their rubbed