Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-10-03
HOME MATTERS.
PRETTY DECORATIVE DEsIGNs-A VARIETY OF
NICE cAIsUPs-sALr RISING BREAD-MIxED
PICKLES, ETC.

PRETTY DECORATIVE DEsIGNs-A VARIETY OF
NICE CAIsUPs-sALr RISING BREAp-xIxED
PICKLES, ETC.
PRESERVES should always be covered the
moment they are cold, as long standing in I'M
covered Jars Will cause them to mould.
PRETTY DESIGN for a painted lamp-shade
mas golden rod and asters, with a spray Of
virginia creeper In rich autumnal tints.
OUNCE CHEESE Is marmalade boiled down
very thick, packed into small pots. 1t ill turn
Out nrm as cheese, and can be cut into slices
Tor luncheon or tea.
PoNGEE TABLE SCARF has a design of
pnckiy pear wrought in silks in the natural
Is good, as the drawing is an exact reproduc-
ZION OF the prickly-pear bush.
USEFUL CENTER TABLE for a room In
which space must be economical is square and
has shelves for books fitted beneath 1t and at
tached to the legs: The top may be covered
win felt securely fastened and edged with deep
knotted fringe.
PRESERVED AppLEs-Firm, well-havored,
pippins or beethoven apples make an excellent
preserve, prepared in the same manner as
ounces A few ounces cut up among them
or the juice of two lemons to every three pounds
OF nuft, improves them.
AUTUMN LKAvEs-A hot iron rubbed over q
spermaceti candle and then applied to the
autumn leaf will varnish it sufficiently to keep
Its coiors through the year. A bodering of
bright autumn leaves and OF well dried ferns
makes pretty cornice to any room.
To MAKE PEPPER PICKLES, select fresh green
peppers, cut in halves, remove the seeds, fill
with chopped cabbage, seasoned with celery
seed, and bind the two pieces of each pepper
together with string. Lay in salt and water
two days. Drain out OF the brine, and cover
with hot vinegar.
A GOOD SPICED VINEGAR for pickling IS
made by adding half an ounce each of cloves,
mace ginger. tumeric, and celery seed, one ounce
OF white mustard, and half q pound of sugar to
each VINEGAR. a q
very sweet pickle 1t is very goodf ripe
or green cucumbers, mangoes, watermelon
rinds. etc.
CHILL SAUCE differs just enough from cit her
pickle or catsup to give variety to either. Peel
and chop twelve large ripe tomatoes, two large
onions, and four green peppers. Add two
taDle-SpoOniulS OF ground mustard, two of
salt, two of brown sugar, one tea-spoOnful of
cinnamon, one of ginger, some bits of horse
radish, and three large crpfuls of vinegar.
Boil gently until the sauce thickens, then set
away to cool before bottling.
GREASE SPoTs-This is q recipe for making
the little cakes known as grease extractors,"
Beat together in q mortar half pound each
of soft soap and Fuller's earth; form into cakes
with water, rub with the cake, let it dry, then
rub with sponge and warm water.
MIXED PICKLE.-Take one pound ginger-root
and one half pound garlic doth previously
sailed and dried), two gallons vinegar, one
half ounce turmeric and one-quarter pound
long pepper. Digest together two or three days
near the fire in "a stone jar, or gently simmer
them in a pipkin or enaIneled saucepan. Then
put in almost any vegetables, except red cab
bage and walnuts, all previously salted and
dried.
CUCUMBER CATsUP is very appetizing
sauce. Take large ripe cucumbers, peel, cut in
halves, remove the seeds, and CRATE the thick
white part. Add salt and drain off all the
Juice. Let them drain for two hours Then
add to each quart of juice one-teaspoonful of
Diack pepper, half tea-spOOnful of ginger and
two tablespoonful of ground mustard. Heat
slowly and simmer half an hour Then add
half tea-cupfui of boiling vinegar to each
quart OF catsup, and seal in small bottles while
hot.
A TOMATO CATsUP which possesses great
keeping qualities can be made from this recipe:
Boil the tomatoes until soft enough TO put
For each gallon OF pulp take one pint of vinegar,
TWO tabie-SpoontulS of black pepper, two of salt,
and three of mustard. Mix the mustard, salt,
add the rest of the vinegar, and stir the
whole into the tomatoes after they have boiled
slowly tor one hour. Boil half an hour longer,
remove from the Kettle, and when cold bottle
and seal.
To SPICE DAMsONs AND PLUMs-Take seven
pounds of fruit, wipe it dry and stick the skin
well with q needle. Cover 1t with one ounce of
cinnamon. one of cloves and one of ailspice.
Boil one quart of sharp vinegar with three
pounds of sugar; skim it and pour 1T, when ii Is
just hot. over the fruit. Let it stand for twenty
boil again and pour Owe: the fruit as before
The next day heat fruit and syrup all together,
until the plums are cooked through, and the
syrup is rich. Put into jars but do not cover
until they are quite cold. Three pounds of
sugar to fiye of fruit makes a richer sy rup; but
the above is quite sufficient to keep well.
SALT RIsING BREAD.-Put half q tea
spoonful of salt in half teacupful Of flour,
pour on boiling water, work 1t we'll until
very stiff. put it where 1t will keep warm
all night. The next morning take q pint of
milk, as much warm water and salt as before.
mix altogether with flour until you get a good
muffin batter, then add the''salt rising" to the
batter and set the pan in warm water until the
batter rises. Mix in flour enough to form q
sttn dough and bake. This is favorite bread in
Virginia and Maryland, where it Is thought to
made up with other kind of yeast.-From the
Virginia Cook Book.