Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-10-31

now TO MAKE THE SKIN sMoorH-PREyESr
ISo OIL FROM ExUDING FROM LAMPs-orHER
HOUSEHOLD HISTs-oYsrER FRIcAssE-AF.
TERSooN TEA CAKES oLD-FAsHIoNEp
CHICKEN PoT-PIE.
FLANNEL. WASH RAGS are the latest toilet
fancy. They are said to make the skin satipy
smooth.
III io' WISH to pour boiling hot liquid into
glass jar or tumbler IL can be safely done BY
RRutting spoon " the dish before you pour.
ADD R mur. mot nssd 5easa .,.,,
ior holding door open a strip of the covering
se~ed strongly TO the sides and raised Just
enough 70 admit the foot then Lift 1t by the toes
ana save STOPPING.
1T Is SAIL that tarnished or rusted brass
may De restored by rubbing IL with fine emery
ciotn or the article may be dipped in diluted
nitric acid. then well rubbed with sawdust,
ana nnilly polished with ''brassoline."
HOW To PREVENT THE EXUDArION OF PETRO-
LErN UPON LAMPs.-Ii the lamps be carefully
cleaned and wiped dry, and the wfcks turned
GOWN short distance below the top of the burn
ers. there will never q trace OF oil upon the out
side of the lamps.
A MATTRESS PINCUsHoN twelve inches
square, describes itself 1t Is tuited, and Is hung
up against the wall by the dressing table, A
little guaze bag of lavender is kept in the work
basket by those who are fond OF its perfume.
Even in darning Stockings you may have some
BOILED FowL.-After trusting the fowl take
piece of kitchen paper and butter IL we'll;
wrap this well round the fowl then plunge It
into boiling water and boil very gently for
three-Quarters of an hour. A small onion and
one carrot, also q small bunch of herUs boiled
with IL, Is an Improvement Serve with egg
sauce.
Now THAT INDELIBLE INK Is to be had in
many different cOlors, very charming effects
may be produced by its use. Linen d'oyleys,
searfs, cushion covers and, indeed, all articles
suitable for painting, may have colored de-
signs which have the beauty of water coIors
With the additional advantage that when the
things become soiled they may be cieansed.
APPLE AND BUTTER PUDDING.-Put half a
pound OF flour into basin. sprinkle in little
salt, stir in gradually a pint of milk; when
quite smooth add three eggs, butter a pie-disii;
pour In the batter: take three-Quarters of a
pound OF apples, peeled and cut In slices, aud
put In the batter; place little Lifts vi butter over
Inc Top; bake thTee-quarters of all hour; when
done sprinkle sugar over The top and serve hot
FLUAMERY.-One pint of cream; one ounce OF
best gelatine soaked one hour in one cup cold
water: one cup milk; one-half cup OF sugar.
Heat the milk To- boiling; put In the gelatine
arc thoroughly. dissolved. Strain thr, Ugh thin
muslin, pressing the cloth we'll. When cIoi
peat In the eIeaiIi' little al tine Win an
thick and still. Wet your mold. put in the
mixture and let il stand seven or eight hours In
= cUId place FLAVOR with vanilla.
CHOCOLATE CREAM.-Soak one-fou-th pound
chocolate in water until perfectly SOFT Dis
solve some geiatine in boiling water. Yelks of
six eggs MiA chocolate with one and ne-!i;l
pints milk, one e"cuaDut, two sp'rnIuls susstr,
one small table>p onIuI starch previously
mixed with "A Lille milk. Stir fast over
quick fire until IL oois. cool a little md mix
the pot Beat the whites very stiff a:IJ stir in
with the ress. Put in the gelatlne Pour into
mold, put on ice. Whip one-halfp pint of cream.
spread over top and sprinkle on clnDamon.
tyvfh for ton, mi,
ana when sufficiently cooked crack the shells
and remove the eggs; cut them in half, and
take tho whites from the yelks, placing the
whites into basin OF cold water so that they
ounce of butter and one ounce OF flour, pour on
TO them hall pint Of milk; then remove the
stewpan as soon as the mixture begins to
thicken and boil Chop the whites OF the eggs
Into small pieces, and add to the milk and but
ter; stir it well until il boils; little cream may
be added, if liked This sauce may be poured
over the fowl, and the yelks of the eggs rubbed
through a wire sieve on To the breast of the
fowl.
For OYSTER FRIcAssEE.-The liquor is boiled
and skinned first, then q large tablespoonful
of butter TO q level one of flour Is added, but
mixed perfectly smooth before ii is stirred into
the liquor. Put in mace and chopped parsley
and then the oysters until they begin to open
their leaves, or the large leafy membranes about
the hard part unfOlds Itself. Then the oyster is
done, and the fricassee, too. But as raw -four Is
very unpleasant, be careful TO have the thicken-
ing well blended and cooked before the oysters
are added Always remember the cooking
motto, An oyster Is like an egg, and can be
cooked hard or soft, as you choose TO attend to
It. small oysters, "cullens," do very well for a
nicassee, and may even be chopped If you pre-
Ter.
OLD-FAsHIoNED CHICKEN Por-PIE.-Cut the
chicken as for fricassee. Chop quarter pound
Of salt pork, and With IL cover the bottom OF q
wide-mouthed, rather shallow pot. Next lay In
the pieces OF chicken; sprinkle with minced
onion, and just cover with cold water. Over this
hour and a half; then cut by holding red-hot
shovel close TO the crust, or If you have stove
cover that ts the pot heat 1t very hot and fit IL
on. leaving it i've minutes so, the pot being
drawn 10 the side of the stove. where il will be
hot without boiling. Now lit the crust out
with a fork and cake-turner, and cover TO keep
warm. Take outthe chicken and set over boiling
water. Add a little boiling water to the gravy
thicken with a tablespoonful OF Drowned flour,
season with pepper, salt and parsley, and boil
one minute. Then put in square or strips of pie
crust, COOK gently ten minutes, arrange the
chicken on q fiat dish, lay the dumplings on it,
pour the gravy over them and cover with crust
AFTERNooN TEACAKEs-Too one pound of fine
aour well dried add three ounces of fresh but
ter, rub it well in Add a well-beaten egg, a
pinch OF salt, half pint of milk and a haifcake
Of Vienna yeast Let this be well kneaded, put it
In bowl covered with CLOTH and let it stand be-
fore the fire TO RISE When the sur ace begins TO
crack little. showing that il Is light, divide it
into half a dozen cakes, rolling them out TO
nearly the size of a tea saucer Set them in front
OF the fire for short time TO rise IA few minutes
will he enough) and bake them for twenty
minutes in a quick oven; do not turn them over
while baking. These may be eaten either hot
or cold; ii the latter, they should be cut into
figures, plentifully buttered, and piled cross
wise. II not, they should be warmed In the
oven. split through the center. spreading both
pieces literally with fresh butter before putting
them together again, TO be cut in quarters and
served very hot. Another way Is To toast the
insides after splitting them, then to well but
ter them and serve. cut as before. as hot as pos
-Pfssladetphia Ledger.
So An
Mrs. Bascom says that she doesn't care for
these fancy stained-giass windows of different
colors. she Is satisfied with plain bay win.
dow.-Burtsngt0H Free Press.
After q fashionable reception, to which invi-
tAtions are limited, party feeling always runs
high.-BuTiiagton Times.
aPleuty rDOTn a ton remarked q