Evening star., 1885-06-20
HOME MATTERS.

L.
THE CARE OF cHILDgEN's HAIR.
NEVER MAKE tea in a tin pot. The tannin,
which is acid, attacks the tin and produces q
olson.
NEVER USE water which has stood in a lead
pipe over night. Not less than a wooden
backetfui should be allowed 20 run.
CoRNS AND BUSIoSs may be helped, and
ofttimes removed, by the constant employment
oi oleate OF copper, spread as plaster.
NEVER KEEP vinegar or yeast In stone crooks
OR jugs; their acid attacks the glazing, which
Is said 10 be poisonous. Glass tor either is
better.
MOSQUITOES, flies ana other pests will not
enter room in which the castor-oil plant is
growing. or, If they should enter IL, they are
soon tGuud dead beneath tue leaves
ALL COOKING utensils. including iron pots,
should be rinsed after washing and carefully
wiped on the inside with a clean, dry cloth. A
sOapy or greasy dishcloth should never be used
foT the purpose.
STRAWBERRY CREAM.-Three pints OF straw
berries mashed fine. strain the juice and add
a heapin. cup of sugar, and then gelatine
soaked and dissolved in a teacup OF boiling
water. Add a pint OF whipped cream and pour
into mOldS.
BAGS OF HoT SAND are much better than
bottles of hot water to place i'll the beds OF in
yalids who require artificial heat. The sand
retains heat longer than water. and sand-bags
are more comfortable bed fellows than
bottles.
tHAMOIS LEATHER makes an excellent filter
IL soda solution to remove grease, and well
washed in water after each using. Tinctures
eitNirS, sirups and Ynucilages will run through
~ In most satisfactory and expeditions
mannet
STRAWBERRY JAM requires the best fruit,
ripe but fresh, dry and sound. Pick them care
fully, and put them with the sugar. II full
pound to pound OF lruit IN preserving pam
out stirring. Put the jam into jars and, when
cold, cover down.
A DELICIOUS WAY to serve frogs is to make
frieaSsee and season IL with a very little tomato
eatsup. When they are broiled it must be
done with extreme care. y iavorite way is To
dip tn I'M into boiling lard just long enough TO
cook them, and remove with a skinner, and
lay upon q cloth, so that all superiuous grease
Will be absorbed.
SULPuURIC ACID will remove spots from
brass that will not yield TO oxaIic acid 1t may
be applied with a brush; but great care must be
taken that no drop of the acid shall come in
contact Will clothes or skin, as il is ruinous to
garments and to cuticle. Bath brick or rotten
stone may be used for polishing the latter
being preferable for delicate work.
SMALL BIRDS, RoAsTED.-Ciean by washing
quickly in one water after they have been
drawn; season with salt and pepper; cut slices
OF salt pork very thin. and. with small skewer>,
skewer through the neckS OF SIX or eight, and
rest 1t on shallow baking pan, put into a hot
oven, or before hot fire, and coOS twenty Min
utts; serve on toast.
IL THE KITCHEN floor is not of hard wood
have 1t painted. Venetian red, ochre raw
sienna, ground in oil, are the best coIors. They
mSst be or standard make, and it is well TO
give three coats at the first time OF painting.
Two coats are absolutely necessary. If the walls
are painted, and they surely ought to he, let u
coat of dGmar varnish be applied. There will
be no difficulty then in keeping them sweet and
cie;tn as soap and water may be applied with
out showing streaks.
SCOTCH SHoRT-BREAD.-Takea a. pound flour,
Il pound butter, II pound sugar; rub the butter
he fhpr aAd hn {rf,l ltS.1
the boafo WITH your hands,: il necessary, mois-
ten with little milk divide il in bali, work each
part into hat, round cake with your hands;
not less than three-quarters of an inch thick,
pinch the edges and stick caraway seeds or car
dar1oms well In, all over the tops; bake in tins
very little creased.
MAYoNNAISE SAUCE.-Beat with silver fork
the yelks of two perfectly fresh eggs. Add
gradually, until the mixture is thick, some fine
olive officiating all the time II you get in too
much oil at once il will curGle and get thin in
stead OF thick, and in this case You must take a
third yeik of esss beat aud gradually add to it
h lie beating the first mixture which has cur
died When the sauce is thick add two salt
sptoniuis OF salt and one of dry mustard and
lemon juice or vinegar to taste. Some people
Ike a little sugar also.
SeREEL SOUP is the kind that Is ordered by
French women to refresh themselves after a
long fatiguing journey. 1t is easily made. A
good quantity OF sorrel leaves must be picked
from the stems and washed, then put them into
Stew pan with piece of butter To steam. No
water Is requisite Dredye in, continually STIR
ring. tables puonfIll two oil -four unless the
soup is To be clear Add enough OF any broth
on hand, or a tablespoonful OF the fluid beef
already seasoned. Serve with sipspets or dice of
toasted bread.
PINEAPPLE Ice CREAM.-To three pints Of
cream allow two pounds of sugar ana two large
perfectly ripe pineapples; chop the pineapple
very fine, then scatter powdered sugar over it;
let II stand closely covered for several hours,
then strain it through q muslin. If you choose
To reserve some pieces OF the pineapple to mix
with the cream you can do so. Beat the juice
and the fruit gradually into the cream and
season peaches may be- used in place n of piner reer
apples.
To MAKE GoosEBERRf JAM.-Stew the berries
In q little water, put the m through a coarse
sieve, put them back into the kettle. add three
quarters Of pound of sugar TO each pound of
the stewed berries Boil Tor about three quar-
tiers Of an hour, and they will need constant
stirring, or they will certainly burn. You can
easily determine whether jam requires
more ooillns by takln. small quantity out
on "a saucer. II il looks bright and gisten-
ing. no water-like Juice surrounds il on
the saucer, IL Is safe to infer that is done.
THE BREAD WILL RISE Up AND THE WOMEN
WILL CALL HER BLESSED.-Niss Juliet Corson
deserves the grand cross and the Count Rum
ford medal She has Invented plan for short
en:0.: the hours Of bread making. Ordinarily u
latch OF bread Is given overnight to rise,
whether the season be cold or hot, care being
taken 10 pat II IN a warm or cool place, accord
liiS !" TIE season. Bread IS not oiten made by
thermometer, nor baked by it, and the whole
pruc.ss III private families is most unscientif.c
AMI by "hIts or miss rule. An experienced
G ok. OF course, vii! make the .Lits always,
but advice is needed by those who are not ex-
perienced. W hen Miss Corson draws a loaf OF
yea.t-risen bread from the oven in precisely
two hours and quarter from the time the
sponge was mixed, that is getting bread MAX
iny into bounds and by rule-IhiiadelpAa.
Ledger-
SrEAwBEREIEs-TRE WIEsBADEN WAY
Three or four hours before they are to be bot
tied, or, il the weather is cool the night before
remove the huiis from freshly picked berries
AS the berries are huiled place them in earthsn
dishes, adding sugar plentifuily, as if preparing
them for Immediate use the table Be care
fui tD add the sugar so that IL will be mixed
through the berries without having to stir
them. Set the dishes away in cool place
Whe 1 ready To bottle them pour off the juice
which the sugar will have extracted from ;h,
berries; place II in a kettle. adding a little
water, in the proportion Of one small cupfui TO
four quarts ~ juice this will be about the guam
tity that Will evapOrate from the Juice while
boiling ~ soon = the juice is boiling put in
enough berries to fill bottle. Stir them
dowIi very gently; let them stay i'm about two
IniEItes, then lifi out with Il stTa.ner so "a To
take IA" juice with them: MI the bottle two
tatrds iuii, aud place IL III ptu OF hot water TO
keep warm. Proceed III the same way until all
the berries have been used, taking only enough
for one bottle at time Then hill each bottle
swee olive oil in the neck (the secret of the IA
mOC.. W Ic>islden preserved fruits. and seal
quickly Put up in this way, Strawberries keep
their color and taste.
CHuDRENs HAIR.-The custom of wetting
the hair before cornbing brushing is one
whicl ought To be condemned for various rel-
sons. In the first place the uy1rSe who ie nor