Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-03-28
HOME MATTERS.
REMEDY FOR LUMBAGo-HoUsE DECORATIONS
A COMFORTABLE CHAIR DAINTY BIS
CrfTS-oTHER APPETIZING THINGS.

REMEDY FOR LUMBAGo-HoUsE DECORATIONS
"A COMFORTABLE CHAIR DAINTY BIS
CUITs-orHER APPETIZING THINGS.
HONE REMEDIES Carbolized cosmolne,
rubbed briskIy into the small of the back, is
recommended. by good authority, as giving i'm
mediate relief nom lumbago. Continue the
rubbing for a quarter of an hour.
A SIMPLE METHOD of decoration for the GEN.
Ter of uninterested front-doer panels is found
by inserting in geometric patterns some good
sized brass-headed lacks. 1finserted before the
painting, they may be made OF the same color
as the door.
A PRETTY CORNER CUPBOARD is made of
plain deal, upon which is traced a conventional
pattern of plums and blossoms. The back
ground Is covered with oak staining. and the
pattern is shaded with sepia. This may be easily
made at home, and when French polished it
has the effect of inlaid wood.
For LIGHT WINDOW CURTAINS materials are
now in use which give variety to the old and
wel-worn imitation laces which so long have
figured as the proper thing. From simple
cheese cloth to Indian silks, one NAV go through
long list of materials more or less expensive
which may be used with good effect.
BCTTERMILK MUFFINS have but to be tried TO
become standing breakfast DISH Beat hard
two eggs into quart of buttermilk; stir inf1our
to make n thick batter about a quart, and
lastly, a teaspoonful of salt and the same of
soda. Bake in hot oven in well-greased tins.
Mullins of all kinds should only be cut just
round the edge, then pulled open with the
fingers.
DAINTY BIsCUITs.-Beat very light one egg;
pour 1t over pint of flour, add a wine-giass of
milk, and chop in one tablespoonful of lard
and butter mixed. Work thoroughly together;
be rolled as thin your nail. Sprinkle with
dry flour you roll them out to make them
crisp; stick with a fork and bake quickly.
POTATO SALAD.-Boil six or eight potatoes,
xrI,e coli emit N Yer slices.
salad bowl must then be rubbed with half
Glove Of garlic; some finely chopped chervil or
parsley strewn over the potatoes in the bowl,
and pepper, salt, oil and vinegar poured over
the whole and well stirred; the quantity of oil
should be in the proportion OF one tablespoon
full to less than a tablespoonful OF white French
vinegar.
SPICED Round OF CoRNED BEEF.-Take
strong Irvine string and tie it tightly around
the round to keep it in good shape, then stick
IL we'll on both sides with cloves, squeezing
them in as far as possible rub into 1t also three
plenty of fine salt. Lay it in a large wooden
tray or round vessel that is tight, and every
other day turn it well into the brine that drips
from it. In ten days, If properly attended to, it
will be fit for
WHITEHoUsE FRITTERs.-Boil in one pint Of
water desertspoonful of fresh butter, pour
scalding hot over a light pint of flour, and beat
and, just before cooking, the perfectly light
whites. Fill a skillet with lard. and when boil
Ing hot drop in the batter, a tablespoonful at
a time. 1t only takes few minutes to cook
them. Put them in warm oven on a dry
towel for a short time to dry superf1uous grease.
Serve hot, and eat with wine and sugar.
AN UNUSUALLY COMFORTABLE chair may be
made by carrying the two back pieces to the
height of the head. Between these q leather
cushion is suspended from four or five rivets
and rings attached to either side. From these
rings are straps or strong ribbons, which are
attached at proper intervals to the cushion
The cushion may be replaced by strong, broad
strap or two. after the fashion of the seats in
tilburies. The chair must be strongly made
Philadelphia Netos.
CHEvREUIL SAUCE.-Chop four ounces of
lean ham and put it into a stew-pan, with
good pinch of pepper, some thyme and a bay
leaf, a few green onions and some Sprigs of pars-
ley; moisten with a gill OF vinegar, boil the
whole upon the fire until reduced to half the
original quantity, then add a small ladleful of
brown sauce Tor beef tea or a little cOnsOmme.
Stir this the fire until it bOilS, and after hav
ing cleared and skinned it in the usual man.
ner, reduce it to a proper consistency, and finish
by adding spoonful of currant jelly and the
Juice OF an orange.
RICE CROoUETTEs.-One-half pound rice one
quart of milk, one teacupful of sugar and
very small piece of butter. the yelks of two
eggs beaten light and pinch of salt. Soak the
rice for four hours in water, drain it and put it
into q basin with the milk and salt. Set the
basin in steamer and cook until thoroughly
done. Then stir in carefully the sugar, the
yelks of the eggs and the butter. Flavor with
grated r1nd may be added, if desired, but too
much will give bitter taste to the rice. When
Roll them in beaten eggs and bread-crumbs and
fry in boiling lard. When brown take them
out, put them in a strainer to dry off the lard
and sprinkle with fine sugar.
ONION AND SAGE FRITTERS.-Twelve ounces
Of onions, six of bread crumbs, a teaspoonful of
dried sage and four eggs. Peel and slice the
onions. put them in a deep dish, pour boiling
water over them, and let them remain q few
onions, or put them i'm the oven with little
butter, pepper and salt, and when nicely
Drowned mix the sage with them. Put about
four ounces of the onions to the bread crumbs,
add the eggs, we'll beaten, season with pepper
and salt and fry in fritters; put the remainder
of the onions on the dish round the fritters and
serve with brown sauce and apple sauce. If
fresh sage is used it should be boiled little and
chopped.
FILLETS OF MUTTON. - Remove the fillets
from two loins of mutton, pair off all the sinewy
skin that lies beneath the fat and divide each
fillet lengthwise into four, these together with
the smaller illets, trimmed, will make up ten:
trim these and lard them closely with strips of
then be stepped in cold spieed vinegar for about
fOrty-eight hours. After which drain them
upon napkin TO absorb any unnecessary mos-
ture. Place the flletS in a saucepan thickly
spread with butter and turn them around in a
little hot water; cover them with q buttered
about 20 minutes; they must then be trimmed
neatly around the ends and dished up in a
close circle, the ends overlapping each other:
fill the center with small dice of fried potatoes;
pour chevreuil sauce under the fillets and serve.
PINEAPPLE or bitter orange marmalade
makes good omelet, to be used either at the
close of breakfast or in place of dessert at
luncheon or small dinner. Set clean, smooth
frying pan at the back of the stove with a tea
spoonful of butter to melt. Beat three eggs for
one minute, with teaspoOful of lemon Juice
and heaping tablespoonful of powdered sugar,
and put them into the frying pan containing
the hot butter; set the pan over the fire, and as
fast as the Omeiet cooks on the bottom break il
little in different places with q fork to permit
the uncooked portions TO run down upon the
pan; when IL is still little liquid, put in the
middle a heaping tablespoonful of preserved
or canned pineapple or bitter orange, either
grated or chopped very fine; fold the ornelet
turn IL out on a hot dish, dust little powdered
sugar over the surface, and send it to the table
1t Once.-Phita. Ledger.
Why Doctors Don't Catch Disease.
"Some men," remarked Captain Horton,
"can move in the midst OF pestilence and MAS
mata, and never seem any the worse "How,
for instance, do you doctors defend your for
tresse"
'.Tm glad You asked the question. We
defend the fortress first by using ordinary pre-