Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-08-21
HOME MATTERS.

USEFUL HINTS FOR THE HoUsEHoLD-cHAR.
COAL As A PRESERyER OF FLORAL BEAUTY
MOTH IN CARPETs-How TO KEEP PRE-.
SERVED FRUIT RECIPES FOR VARIOUS
sAvoRY DISHES.
Rusty FLAT Irons should be rubbed over
with beeswax and lard.
PEACHES, cut in thin Slices and dropped
Into boiled custard before it is served make a
palatable addition.
To KEEP BOUQUETS FRESH drop a tablespoon-
full Of powdered charcoal into the water In tend
sd for the flower stalks. The charcoal thus
placed In the water preserves the freshness and
perfume OF the nowers for several days so that
they look and smell as fresh as those Just
gathered.
FRIED CUCUMBERs.-Cut of the skin, slice
lengthwise into thick pieces and lay in cold
water half an hour; wipe dry, dip in beaten
egg, then in fine cracker crumbs seasoned
pretty highly with pepper and salt, and fry
far more palaiabie than might be supposed.
some like 10 squeeze a few drops of lemon
juice on each slice before eating it.
LOBSTER CRooUETrEs.-Chop the meat Of a
large lobster quite fine, stir into cupful Of
drawn butter, beat up an egg and add it, with
the juice of half lemon, salt to taste aud lit
Tie venue. (The drawn butter should be rather
sun} Set the paste thus made on Ice until stiff
ana colo. Take out great spoonful at a time,
make into croquettes, roll in flour, then in beat
en- egg. again In pounded cracker. Fry care
and serve on a hot dish.
PorAro CHowDER.-Slice ana fry q quarter
OF a pound OF fat salt pork, and take 1t up when
IL Is brown; meantime peel and slice a pint of
onions and quart OF potatoes. When the pork
Is brown take IL up with a skinner and put the
onions into the drippings; when they begin to
brown put in the potatoes and pork, with q
high seasoning of salt and pepper and half a
pound OF sea biscuit; add enough hot water to
cover and saturate the biscuit, and boil the
chowder gently until the potatoes are just ten
SAr
and serve it. small plate in the bottom of
the saucepan will guard ii from burning.
COLD BOILED BEEF AU GRATIN.-An appe-
thing way OF utilizing cold boiled beef is to pre-
pare it au gratin. Put two ounces Of butter in
. saucepan upon the fire; when melted,
sprinkle into it one teaspOonfui OF minced
onions, one teaspoonfui oil chopped parsley,
three mushrooms finely minced, a pinch OF
fulS OF fine bread crumbs Stir for two min
Utes and add enough broth to make the mix
slices; lay these in IA silver tin dish; pour the
mixture over them and cover with q thin layer
OF sifted bread crumbs. Put small bits of but
ter here and there ON the top and bake in a
good oven for fifteen minutes. Serve hot
THIS LAYER CAKE will be found delicious:
Cream four tablespoOniuls of butter with two
cups of sugar, add three full cups OF -four sfted
with two heaping teaspoonfuls of baking DOW
der, one cup of milk, the yeks OF four eggs, well
beaten, and the four whites whipped TO a stiff
froth. Bake in two jelly- AXE pans. Mince u
cup each OF pistachio nuts, walnut and blanched
almonds, adding the frothed white OF two eggs,
all. Mix thoroughly and place as a layer be-
tween the two CAKES. Cover the cake with
thick icing made with white of egg, lemon juice
and cODfectioner's xxx. sugar.
ASPIC OF LAMB is q savory dish relishad In
hot weather. Have two lambs heads thor
oughly cleansed and boil them. When done.
cut them in neat square pieces. Arrange
these pieces neatly in a pie dish, alternating
nf oh, LODI
with some minced parsley, taking care not To
place them too closely. Make u rich gravy of
some OF the water IN which the lambs heads
were boiled, seasoning with pepper, salt,
sweet herbs and a tablespoonful OF mushroom
catsup, adding half AN ounce of gelatine
which has been dissolved in a little of the
gravy. Pour this gravy over the meat until
the dish is full. When cold, set 1t in the ice
chest and serve the next day, turning i. out on
q dish.
PRESERVING PRESERVED FRUIT.-In order to
keep preserved fruit In condition it is neces-
sary that the jars be air tight and that they be
kept in q cool, dark place. The top of every
jar with screw or rubber fastening should be
sealed with bottle wax. Jelly glasses should be
secured with bladders or with paper dipped in
white of egg and pressed about tns glass with
ton TO wrap every glass Jar or tumbler in paper
and then pack each OF them in sawduSt or
sand, SD that they will not be affected by light
nor by atmospheric changes. The closet in
which preserves are Kept should not be damp
nor should it be in close proximity to the
kitchen.
MOTH IN CARPETs-The most effective rem
edy for the carpet moth, says the american A9-
riculturist, is steam. AS the insects confine
their operations to near the edges of the car
pets q wet sheet is folded 10 form a strip foot
or more wide; this is laid upon the carpet close
10 the base-bOard; several hatironS heated
quite not and pa sed over the wet sheet; this
Will generate ABUNDANT steam, which will be
forced into the crevices and destroy the insects
In their hiding places. Another recommends
OIL OF cedar, In the proportion of one ounce OF
the oil 10 three ounces OF alcohol, along the
edges of the carpet and in dark corners, in
Chests and drawers, repeating tine application
every week or two during the season.
GREEN CORN CHowDER.-A vegetable chow
very palatabe dish. Remove the husks and
silk from twelve large ears of corn, cut down.
ward through the middle Oi the rows of grains
and scrape out The interi II with the back OF a
knife: peel and slice two onions and q quart of
POTATOES and cut in small dice quarter q
pound OF salt pork; fry the pork and onions in
q saucepan, take them out with q SKINNER, and
put the other ingredients into the drppings in
layers, seasoning them palatably with salt and
pepper; midway put In the pork and onions,
then the rest OF the vegetables and more sea-
sonlng, and not water enough to stand an inch
above them, cover the saucepan, and cook the
chowder gently for half hour after II begins
To boil. Just before the chOwder is done scald
q pint OF milk and pour il over half a pound of
milk or Boston crackers laid in soup tureen;
cover the tureen Tor nve minutes, then see that
the chOwder is palataDly seasoned, pour 1t iu 10
The tureen, and serve 1t with a plate of crackers
Bathing at NarraSanseit Pier.
HOW THE GIRLS BEHAVE AT QUAKER WATER
ING PLACE.
Clara Belle in the Cincinnati Enquirer
Iyou want to see the "Biack Crook in real