Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-12-05
HOME MATTERS.

| HOME MATTERS.
HINTS FOE THE KITcHEN-REc1prs FoR wAF-
| FILES, MUFFINs. FLANNEL CAKES, BUCK
WHEAT CAKES, RICE BREAD, GRAHAM GEMS,
Erc-cAfTrAL PEPPER PoT-How TO PRESS A
| sEAH-rHE cARR OF UMBRELLAS.
COOKING School. W1sDoM.-In opening an
oven door, always hold the head back till the
drst blast of heat has escaped, for it is almost
enough to put ones eyes out, and may be likely
| to tnjure them seriously.
To STONE RAIsINs EAs1LY-Pour boiling
water over them, letting them stand a moment
| TO soften, then pour it OFF, The stones may
| then be easily pinclled out at the stem end by
| giving An extra twist" to the fruit.
| RICE BREAD.-BOil one pound OFFICE until soft
| In three quarts of water; when cool, mix 1t well
with four pounds OF flour, two tablespoonful of
1t we'll, set 1t to RISE and bake as common bread.
quire it.
SALLY LUNN.-Halfa teacupful of butter and
lara mixed, half teaspoonful sugar, half pint
OF milk, half-teacupful yeast, teaspoonfui salt,
-four enough to make a batter just thin enough
70 pour; let 1t rise till light stir it down, pour
| mo creased baking-pans. Let 1t rise again
FLANNEL CAKES.-One teacupful boiled rice
four to make a pancake batter, two eggs,
one quart OF milk, three teaspoonfuls baking
powder. Mix in the same manner as rice
SOQDSlO7le
| qures no greasing and makes a very light and
wholesome cake.
MUFFINs.-Warm pint of milk, stir into it
| one and quarter pounds of flour, and two
eggs-the yelks beaten up with the batter, the
whites separately-oDe teaspoonful of salt, and
| a third of q teacupful of yeast. When light
enough TO bake, stir in tablespoonful OF
| melted butter. Bake in creased rings on q grid
die.
PUREE DE CREcY is prepared as follows: ITO
| beef or chicken broth add boiled potatoes
passed through fine sieve, stirring smooth;
| add minced cress or parsley that has been
MsseG , IN warm Water some tomatoes also
| Thick
FoAMING SAUCE may be made all but adding
| the hot water, a long time before using Crean
| halt cupful of butter add to it one cupful of
| powdered sugar, then the unbeaten white of
one egg and any 1avoring you choose. When
| the time comes for serving, add slowly an
| bowl into another of hot water and stir till the
| inmates.
RECIPE FOR BUCKwHEAr GLADSTONE
pint OF ouckwheat. one quarter pint each OF In
dian meal and wheat flour in which are put
| three heaping teaspoonfuls of baking powder,
| tablespoonful of brown sugar and one and
| half te;spooniul of salt. When ready to bake,
| add one pint OF cold water or enough to form
batter; stir as little as possible and bake imme-
| diately on hot griddle.
! "AFFLEs.-One pint milk, halfpint cream tif
you have 1t; ifnot, use all milk, one pound
OF hour, five eggs whites and yelks
beaten separately, whites stirred i'm
! last, one quarter-pound sweet lard
or butter. one small tcacupful OF yeast one
| teaspooniul sat, added by thorough beating
! just before baking. Warm the milk enough 10
met the butter or lard, before stirring in the
flour, but do not let it ct hot enough TO curdle
| the eggs.-Ihe Cuterer.
| THERE Is QUITE AN ART in pressing the
| seams OF a dress made at home, to give it a
| good finish. The bodice and sleeve seams
ought not t. be ironed GU a fiat surface, but
over roller covered with flannel; this gives
| them the true taiIorS set. An ordinary rolling
| PIN, such as is used for pastry, Will do. The
white felt OF flannel. covering it, must be caught
| tightly together and overcast, but the edges
| must not overlap, as they would cause a ridge
Al. me seams OF IL bodice are ironed over this,
aud the difference over those ironed on a Hat
surface must he seen to lie believed.
DoUGnNUTs.-One quart milk, three-ouarters
! OF a pound OF butter, one and IA half pounds
su:ar, four eggs, small teacupfu of yeast q tea
| spoonful of salt, -four enough to make IA soft
dough knead it well and set it To rise over
night. When it Is light, roll thin on the
picard, cut into shapes, and fry in
bling tds h bot lard deepen.ugh to float the
| Leaf the fire. Tie doug h may he
| Favored with nutmeg and cinnamon, ii Liked.
The CARE OF NEUTRALITY-SUSPICIOUS. will
last ar lnn4cr If when wet they are placed han
die downward to dry. The moisture falls from
| IL
foriilS. ii stood ilandl- upward, which is COM
monty the case, the iop OF the umbrella holds
the moisture, OWNS to The lining Jude meath
the RIM, ana therefore takes long time to dry
thus lniuring the silk other fabric III
which 1t is covered. This is the prime cal,e of
the top vi the umbrella wearing out sooner than
The other part Cmurella cases, too, are res,Ons-
lille or the rapid wear of the silk. The constant
friction cause. the tiny holes that appear so pro-
VOhinsly early. When not in use leave the UNI
brella loose; when wet, never leave il open to
dry as the tense condition thus produced
| m fhf CT md than
crack.-N. Y. Commercial.
| THE BEST PEPPER PoT.-Take three pounds
| of tripe, soak it in salt and water over night.
the day before you make the pepper pot, d
pair of pigs feet, we'll soaked in salt and water
and the.t boiled in fresh water several hours,
| the day before they are to be used. Save the
water and next day add enough fresh to it to
make It gallon and half Put into the pot
with the tripe and ieet three good sized white
potatoes. pared and sliced thin, two onions.
ditto; bunch of parsley, three roots OF celery,
| seed. Two carrots sliced thin. Thyme and
sweet marjoram, teaspoonful of each. A half
with hal! teaspoontul of ground cloves.
| When these Ingredients are all mixed. and
have been boiling down until the pot is half
full, add more water. It shonld cook for three
or four hours in all. Halt an hour before sery-
ing put in some me. marble dumplings, rolled out
of flour and lard. If 1t is not salt enough, sea-
| son to taste.-Fhiladeiphia Ledger.
| ssTHE GRAHAM GEM takes its name from
the late Sylvester Graham, of Northampton
| Mass, who first taught us the superior whole
sOmeness, digestibiity and nutritive quality
OF flour made from tci,Ole tcheat over the crdi-
nary white flour, from which the bran and mid
| dlings containing valuable, nutritious ele-
| ments, have been bOlted out. The best Graham
nour Is made from white winter wheat: the
| spring wheat, Mediterranean and red wheats
yield an inferior flour. The gem-pan must be
OF cast iron: and the cups, usually ten in num-
| Der, OF the shape of half egg. Take one cup Of
Graham flour. One and one-half cups Of water
| Salt TO the taste. Beat rapidly till as light as
| Meanwhile IN
stove or range, heat 1t kissing hot, fill the cups
tWo-thirds lull and set into q very hot oven.
| Ihey should be well done, light, brown and
| crisp in twenty-fi to thirty minutes. They
are sometimes made with eggs, milk, butter,
yeast, baking powder, ETC., but the true Graham
Gem has none OF these.-Ihe Caterer.