Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-07-10
HOME MATTERS.

HOME MATTERS.
HINTS FOR HoUsEKEEPERs-How TO vARNIsH
| OIL MISUNDERSTANDING DISHES AND HOW
TO COMPOUND THEM-rHE WAY TO CLEAN
wINDoWS-DoNEsTIC ODDS AND ENDS.
RICE GRrpDLE CAKEs-To one and a-half
cups OF hot boiled rice add three eggs and -four
ana milk enough to make batter, adding
little sat. Fry delicate brown.
SPICED CURRANTs.-Five pounds of ripe cur
| rants, four pounds of brown sugar, one pint of
vinegar, one tablespoonful each of cloves and
ailspice, little nutmeg; boil one hour or until
quite thick.
COOKING FIsH-The Paris Figaro recon-
mends to cook fresh-water fish in a mixture of
white wine and water; and saltwater fish in a
mixture of water and milk, equal parts sea-
soning with salt and pepper.
CURRANr JELLY.-Pick out all bad fruit, put
stems and currants into dish, set into boiling
water, cover, boil 10 minutes. press out the
juice, put into a preserve kettle, boil 10 min
utes, put in the same quantity OF white sugar
that you have of juice boil five minutes; this
does not need Swimming.
CUSTARD.-Boil the rind of one orange until
it is tender; pound it fine in a mortar and add
1t to one tablespoonful of brandy. the juice of
two oranges. half pound OF sugar, the yelks
of four eggs and the whites of three; beat well
for ten minutes and then add one pint OF milk.
Set the xture on the fire and stir in one direc-
ton until 1t is set. Turn into custard cups or
glass dishes and serve cold.
POTATO SALAD.-Boil the potatoes with the
skins on till they just DONE not till they fall
to pieces. Peel off the skins while hot and slice
the potatoes thin. For every quart OF sliced
potato allow one tablespoonful of oil or melted
butter and two OF vinegar. salt and pepper to
taste small onion chopped very fine and
good-sized apple chopped fine. Mix together
carefully, so as not To break the slices of potato
PoTTED FIsH.-Cut fish twelve inches in
length into four equal parts; rub little salt on
ri he in
an earthen pot; add whole spices and cider
vinegar 10 cover the fish when the pot is nearly
iuil lie on paper cover. and over this put an
earthen cover to keep In all the steam. Bake
in Il moderate oven tor three hours. Fish
cooked in this way is delicious and will keep
two weeks in cool place and longer in a
irigeratOr.
To CLEAN WINDows.-Wash with lukewarm
water. rub with any clean dry cloth to take Off
the frs: dampness, then finish with q piece OF
chamois. A large one can be purchased for
SO much hard work. When sOiled wash in
soapsuds, rinse we'll and dry, then rub it in the
hands to make it soft: For silver it is une.
qualed. Also wiring it in tepid water, and use 1T
10 rub off the finger marks on the piano, then
rab with dry one.
CoENED STRING BEANs.-Drain off the
liquor. and, covering them with very cold
water, slightly salted leave them for an hour
Drain and cook twenty minutes in boiling
water. salted. Pour off this and shake the
beans in a colander. Then stir quickly through
u
pepper. salt, a very little made mustard and a
TABLESPOONFUL OF vinegar; put back over the fire,
toss the beans lightly with a fork until they are
hot, and dish them.
MIXED PICKLE.-Cut into thin slices half
peck of green tomatoes. one small, hard head
OF cabbage six green peppers, one dozen onions,
one large root of horseradish. Put all into
jar, sprinkle thoroughly with salt and let stand
for twelve hours then press the liquor from
the mass, and add to the pickle black and
white mustard seed, little ginger root, one
ounce OF whole ailspice, one tables poonful of
ground mustard, pack into stone jar, and add
one quart OF good cider vinegar. Ready for use
in a week.
How To CLARITY SoUP.-Just before the
soup bOils the scum that has arisen to the top
during the process OF heating should be care
FULLY removed a little cold water poured in
will assist the particles that compose the scum
to rise. After the soup has boiled it should be
strained; this may be repeated, then if the soup
is not as clear you would like to have it, mix
one egg and its broken shell with a teacupful
of cold water, then to this add about teacuptul
OF hot soup then stir IL all into the boiling SOUP
let it boil up we'll, then set the kettle upon the
back part OF the stove, and when somewhat cool
strain it.
RASPBERRY VINEGAR.--Three poun Is fruit
one quart good cider vinegar one pint of juice
one pound of sugar. In a. deep earthen pan
place the berries and vinegar. let them stand
Tor three days, and wash them thoroughly
Ladle them out into a poin ted flannel bag; let
it drip as much as it Will without shaking or
pressing. When ii will no longer drip measure
the juice into a preserving Kettle. DO not stir,
but when boiling hard stir in rapidly the sugar
until dissolved. Let the whole boil for three
minutes, remove from the ire, and when cool
bottle it,. To pour it for drink, ill a winegiass
one-third with vinegar and ill il up with water
stir till thoroughly mixed.
REToUCHING OIL PAINTINGs.-To apply the
retouching varnish necessary to the finish OF an
oil painting is knack. The painting should
first be wiped with a damp cloth so us to thor
oughly cleanse 1t of any particles of dust. When
quite dry apply the varnish with broad
hristie brush lnever use saule) and put it on
very quickly, beginning at the top and work.
ing downward, and be careful not to retouch tie
varnish once put on, as 1t would make it
streaky. Use plenty of varnish. The cloudy
look that it may have at first will soon vanish
and need cause no alarm. Ii the varnish has
become thick and gummy by age it should be
the work quickly and not pass the brush over
the same place twice. A nicely in this partiou-
lar is absolutely essential.
LAUNDRY HINTs.-To dampen ready tor iron
ing, take collars and cuffs by themselves get a
piece OF muslin good weight, dampen it in
clean water and put it through the wringer:
then start at one end OF the uSlin by having in
your collars and cuffs in rows and folding the
muslin over the first row and on until all is
no led up then put them under some weight
Tor live OF ten minutes and they are ready Tor
ironing. Shirts should be dampened by wet
ting the tail of the shirt up to the base Of the
bosom, not too wet; told the bosom half over
on the dampened part, then turn In Cults cross
wise, dalnpcnnS the place where they come;
then tod once more and roll them up and let
them stand five or ten minutes and they are
ready 10 non. III attention is paid to this mode
You will have your linen come out in first-cliss
style.
COOKING FISH IN FAT.-While boiling water
which eyaporates freely, keeps steady tenn
pera ure OF about 2120 F., fat can be brought up
to a much higher temperature, its boiling
point Is about GOO +. For everyday use it is
sufficient TO heat it To about 4UU0 Il. When fish
are thrown into such dry tat, brown crust
forms round them Immediately, inside of
which the meat is soon cooked. he difference
between fish cooked i'll this way and fish fried
in "A iryins-pan is that the latter, by absorbing
great quantity of tat lose by evaporation a
good deal OF the water contained in them
whereby they are fried unevenly and apt to get
burned while the former owing to the quickly
forming crust, neither absorb the fat nor lose
any OF their strength The best tat for this pur-
pose is beef tat, but mutton fat can also be used
alter lrst having been cooked in milk. Olive
Oil may also he used. Butter, on the other hand
should not be used, partly on account OF the
water contained in it, and partly because the
caseiue, when exposed to neat Tor any length OF
time, Is apt TO burn and make it dark.
An Expert on Exercise.
From the Popular Science Monthly.
Take the heart-itself Il very bundle of mus
cuilne ubers. We know that AS long as we live
whether Sleeping or waking, that wonderful