Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-09-26
HOME MATTERS.

| HOME MATTERS.
/ SOME NICE Observation-Disclosures PICKLE
| -MARMALADE-How To PREPARE suCco
| TAsH-ABoUT HOLDING INFANrs.
| WRINKLED SILK.-H silk, when wrinkled
| is wet with clean water and laid In the hot sun
| 1t will draw out all the wrinkles and preserve
/ the new look much better than pressing Rub
| the water in well with the hand.
| FURNITURE PoLsH.-Into a perfectly clean
vessel, over a moderate fire, put two ounces Of
| white or yellow wax. When melted add foul
ounces of pure turpentine, then stir until cool
| when it is ready for use. Apply with q soft
/ wooden rag: rub vigorously.
| CITRoN PRESERVES are much liked by many
persons. Cut the fruit into quarters and remove
| the rind. Boil it until tender in a syrup made
! of water and the weight of the fruit in sugar
Remove the quarters to a platter and cut them
carefully into inch-wide strips Cut the strips
| in two and pack i'm jars. Boil the syrup thick
and pour over them.
NAsTURTIUM PICKLES.-The seeds of the
! beautiful and aromatic nasturtium make an
excellent pickle. The Germans call them
"mOck capers," as they are good substitute
for capers. For each pint of vinegar allow
three-quarters OF an ounce of salt and mix in q
large jar. Gather young seeds and the un-
opened flower buds and put them into the vim
egar. When sufficient quantity is collected
cover the jar, protecting the contents from the
air.
A CHEAP PLUM PUDDING.-One cup of fresh
beef suet, one cup of moasses, one and q half
cups of water, one cup of stone raisIns, one pint
OF flour and a teaspoOnful of salt Flour the
ralsins WELL and mix all the ingredients to-
gether into smooth batter. Flour q strong cot
ton cloth thickly over the inside after scaldfIfg
III thoroughly. Tie the pudding into it tightly,
although room must be LETT for it to swell, and
Doll steadily for two hours. a pudding of this
size would suffice for family of six persons.
MARMALADE.-Sour apples should be selected
Tor apple marmalade. Peel, core and cook
slowly in little water until it is thick pulp.
10 each pint of pulp take one pound of sugar.
Melt the sugar into a thick syrup; pour into the
apple pulp; stir and cook until thick. Take up
in small bowls. Marmalade made in this way
viii, in a week or two, be firm enough to cut
with knife. Crab-apple ounce and peach mar
msIiade can be made after the same formula
TOMATOES make a pleasant-tasted preserve.
The small egg-shaped tomatoes are preferred by
some. but the other kind well prepared is quite
as good. Select smooth, halfripe tomatoes, peel
them without scalding, place them in jars, and
sprinkle sugar over them. using two-thirds of q
pound OF sugar TO pound Of tomatoes. Let
them stand until the sugar has drawn out all
the juice, then put in preserving kettle and
boil slowly until the tomatoes are tender and
OF a dark color. Remove the tomatoes into
jars, and unless the syrup is quite thick, boil it
longer before pouring it over them.
Observation-Disclosures six eggs separately
until both yelks and whites are very light then
add to them two teacupfuls of brown sugar, one
and half teacupfuls of molasses, one and q
hall teacupfuls of melted butter one cup of rich
mix, two tabtespOOnfulS of ginger, two tea
spoonfuls of cinnamon, hall a nutmeg and three
plnts OF hour. Slit one full teaSpOOnful of soda
into the flour before mixing the batter, which
should be soft one. Bake in shallow pans
oven be heated steadily, but guard against
burning.
MoLAssEs PIE.-One quart of molasses boiled
down until very thick. When cool beat into it
four eggs, lump of butter the size of an egg,
with two teaspoonfuls of cornstarch. For flavor
Ing CRATE In the rind of a lemon, and also strain
In Its expressed juice. or, for variety, use table,
spoonful OF ground ginger Line the plates with
pastry made of one quart of flour, half a pound
of butter and lard mixed, a teaspOOnful of salt.
Make half the flour into soft dough with a
small piece each of the butter and lard. Roll
out thin, dot the surface over with bits of the
shortening. sift on top layer of the flour. Roll
up and again roll out the dough very thin and
so proceed until all the flour and shortening
have been Incorporated. Pastry should never
be rolled out less than four times.
How 20 PREPARE SUCCOTASH.-R. B. G.
writes to the Caterer that the true way to pre-
pare good succotash Is to put five pounds OF fat
salt pork, slightly streaked with lean, in an iron
pot with three quarts of water, let it simmer
for fifteen or sixteen hours, adding water as
that IN the pot evapOrates so as to keep the pork
well covered, taking of the scum as it rises
ing take out the pork, which will have lost one
quarter of its weight; put it in an earthen dish
where 1t will keep warm. Lift the pot from the
range and set 1t where the liquor will cool
When ii is cold remove the grease which has
risen from the pork during the cooking. Pork
thus cooked is like marrow; there's no suspicion
of grease about il; and it cuts like rich cheese.
When ready, later in the day, to make the sue
cotash, add to the liquor, which is reduced to
three pints, one pint of milk, one pint and
half of Lima beans, rejecting all old and yellow
ones Let them boil until tender, nearly half
an hour, and then add one-third more the
quantity of corn than the beans, cutting it
from the ears and scraping the cob to obtain all
its juciness. Let the whole cook ten minutes
longer add a piece of butter the size OF a ducks
egg with plenty of salt and pepper. Send the
succotash to the table In tureen and serve in
soup plates with a slice of pork in each. The
pork should be on a dish by itself.
HOLDING INFANTS.-Some very radical views
are being advanced in these days by our ply
sicians in regard to the management of infants
We cannot agree to all OF these-such as for
instance, keeping room at a certain tempera-
ture and then allowing little or no clothing on
the tiny unfortunates who stay in 1t. But we
wish to heartily second DR.. Pages ideas as 10
the holding In arms of young children. He in
sists that they are much better off with less
tending than it is customary to bestow upon
the>0. The busy woman who has a large
family of children, yet whose means DO
not allow her TO keep a servant, often man.
ages, In some way, to get along, keep well her
will tell you, if you ask her, that her baby gets
precious little tending" She holds him to
feed him and dress him, but he rides in his
little wagon, lies on the bed or, If old enough,
plays on comfortable on the floor most OF the
time. This, DIR. Page says, is the proper, nor
NAL way of attending to babies. He argues
that this continual holding, trotting and tos S.
ing make the muscles of the child soft and
habby, because it has no chance nor encourage
ment TO exert its own strength; and that its
mind is ultimately less intelligent, because
never having tried or leaned to amuse itself
its powers also have not had opportunity for
develOpment.-Phud.E Press.