Evening star., 1886-09-25
HOME MATTERS.

HIN FOR rHE sEAsoS-FLooE STAIN IN oRpER
TB MoNTH-sALTISG vEGETABLEs-GRAPE
PA DELICATE soUFFLE-CLEANING GOLD
JEELRY, ETC.
BwxEp CRAcKERs.-Dissolve a n even Ia
blcSonfui of salt in a pint of cold water, split
sonhard crackers (Bents or Boston), dip the
halls one by one in the salt water, butter them
andlace In the oven to crisp. Eat hot for tea.
F,Gs' LsGs. A delicate way to cook them
II tearbou in milk, then strip the flesh from
theone and stew In cream and butter with a
scanning of cayenne and mace. Just before
reuxing from the nre stir in a well-beaten
egg Serve on slices Of very thin buttered
tos.
CsANISs GOLD JEwELRY-Any gold Jew
elryhat an immersion in water Will not injure
cane beautifully cleaned by shaking it well in
q bale nearly half full OF warm soapsuds to
wnh a little prepared chalk has been aided,
anafterward riusing In clear, cold water and
wing IL dry
CAPE PIE-Pop the pulps out of the skins
fntone vessel and put the skins into another.
Ths simmer the pulp a little and run it throu gh
csnder to separate the seeds. Next put the
SKIS and pulp together and they are ready Tor
ju9ng. or tor pies Pes prepared in this way
araeariy as good as plum pie, and that Is very
goC.
DELIcATE SoUFFLE.-Dissolve quarter OF
apand of chocolate in luke-warm water; add
thoelks OF four eggs and cupful of powdered
susr. and mix well together until you have a
sInoth, frotny paste Beat up the four whites
70 aiin iroth and add them to the mixture
Por all into a oaking-dish; leave 1t for twenty
mtntes in the oven and serve.
DIED APPLE CAKE.-Two cupfuls of sweet
drid apples, soak over night and chop; two
cuEuls of molasses and let it simmer over two
hogs; when cold add one cuptul of sugar. two
egg. one-half cupiul OF sour cream, sour milk
andbutter, two teaspoonfuls of soda, four cup
fulDi hour, tour teaspoonfuls OF cinnamon, one
teapooniuI Of cloves and one nutmeg.
Ef1rrr u erir
excellent recipe for gravy la minute with
bee extract: Cut up an onion ana carrot and
brown them lightly in a little butter. Then
TAX, hail a pint OF boiling water, and, having
Dissolved III IL u half Tea spoonful OF beef ex-
TRAD, pour over the minced carrot and onion
Whu all have boiled for minutes flavor
villa mushroom or walnut catsup, ana "hen
skilined and strained the gravy Is ready Tor
Sefsipg.
ALREADY THE CAREFUL CATERERS are
looking ahead for the Christmas tree, aud pre-
paSing mountain ash and other berries To keep.
The former will keep. if tied in bunehes and
hung up with the berries down. They should
be soak ed in water Ior twenty-iour hours Uefore
they are used. Barberrles keep well immersed
ries can be painted as you want to use them
with a solution of scarlet seallng-wax and
Observation-Disclosures Ledger.
FRESH VEGETABLES SALTED DowN.-Sweet
corn can be salted in brine for winter use, first
boiling and skimmiug the brine, and then i'm
mersing the corn In il after it is cold; a fiat
stone should be used to keep tine corn under
the brine, and before ii Is used 1t should be
freshened TO q palatabie degree by soaking in
fresh water; the brine should contain all the
salt 1t will absorb. Stringbeans, asparagus ana
eggplant may be similarly kept in brine for
winter use.-Jaiiet CorSOn.
PINCUsHIoN THAT Is WArCHCAsE is
made by winding strips OF list from fan-
mel or narrow strips OF old flannel round and
round until they form muffin about nine
inches round. Cover each fiat side with
around the edges and give it cluster of loops
To hang IL up by. Sew firmly a large gilt hook
In the center OF one of the sides, upon which
the watch Is hung, and IL the length OF chain re-
quires IL, another hook may be sewed on one of
the edges. The same device makes u good
backing for some precious old miniature that
You do not wish to set up stittiy in a frame.
Egg Plant FRITrERs.-Fritters can be made
from cold cooked eggplant; or the grated un-
cooked plant; If the former chop 1t fine. For
either, mix "A cupful with the yelk OF q raw egg,
a cupiuI of Hour. a tablespoonful of Saad-OiI, a
rather high seasoning OF salt and pepper, aud
enough cold water TO make smooth batter
thick enough to- hold on its surface a drop
dinner-time have ready a deep kettle of fat
on the fire, and when II is hot beat the white
of an egg stin, stir it into the batter, drop it
by the tablespoonful into the smoking hot
Lat, and fry the fritters light brown; take them
up with a skinner, tree them from fat by lay
Ing them Tor a moment on brown paper, and
then sprinkle them with salt, and serve them.
RAISED BROWN BREAD.-Put one quart of
yellow Indian meal in an earthern bowl; pour
over 1t sufficient boiling water to entirely
moisten II, and let il cool TO blood heat: when it
Is cool mix with il one quart OF rye meal, one
cupful OF mOlasses, one cupful of homemade
yeast or baif a cupful of bakers yeast, one tea
spoonful OF salt dissolved in a iitIle water and
sufficient luke-warm water To make a soft
paste; after thoroughly mixing these ingre-
dents put the Dough into a buttered earthern
or thick iron pan, smooth IL on top with a
wooden spoon wet In cold water, cover 1t with
folded towel and set il in a moderately warm
rxl.s rfs
open put il into a moderate oven, with another
pan turned over it, for four hours, steam it
nve hours. and then dry the crust in the oven.
FRIcKADELLEN.-Soak half pound of bread
crumbs in one pint of cold water. Mince very
fine halt pound of any kind of roast or boiled
meat with little fat. Now put the bread in
a napkin and press it. in order To extract all the
water. Fry one tablespoonful oil fineiy-chop-
ped onion In two ounces of butter for two min
utes; add the bread, stirring with q wooden
spoon until rather dry; mix the bread with the
OF salt, half a teaspOonful of pepper, a little
grated nutmeg and grated lemon-peel, stirring
constantly Until very hot; then add two eggs,
one at time mix well and pour in a dish to
cool When quite cool take pieces the size of an
egg and roll IN oval shape, slightly nattened;
dip in egg and bread crumbs and try in a quar-
ter of a pound OF lard or drippings made very
hot Serve on a napkin border of
massssd m potatoes with sauce, or garnish to TASTE
Remnants oi poultry, game, fish and even yege.
tables may be prepared in this way.
FLOOR STAIN is In demand this month, be.
fore the rugs go down or the carpet squares for
the middle OF the room. Here IS a recipe that
serves a double purpose. Wash a pine floor
with solution OF one pound OF copperas in a
gallon of strong lye and it will appear very
Inucn IKE an oak noor. The solution is also
useful as an exterminator Of insect pests SO de-
structive TO carpets and other WOODEN goods.
Inc following preparation will give q floor
the rich brown-red color of old wood: Put
one pound of Brazil wood in three quarts OF
wafer and boil one hour; strain and then
add one ounce of cochineaL Boil this mix
~ a ln ffrYixn
the wood work 10 be stained with sand and
soap, and then apply tue stain with a brust..
Afterward varnisn IL with "A mixture of three
ounces OF gum mastic, six ounces OF sandrace
hau pint of turpentine and varnish and halt
pint OF rectIfled spirits mixed over a fire. The
hne tint will De noticeable in a few days
alter the application.
Antt.MiseesenatiOn Movement.
ORGANIZATIONS IN LOUISIANA TO PhEyEyr
THE INTkRNAkKIAGE OF WHITES AND
BLACKS.
practical movement, says a dispatch from
New Orleans, has been inaugurared I'm Bossier