Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-08-07
HOME MATTERS.

4 dAOAIL NAL L
USEFUL HINTS FOR THE HoUsEHoLD-DEco-
| RATIoNs FOR THE BEDRoOM-CLEANING sIL:
| YER AND OBSERVATION-DISCLOSURES DAM
TIES FOR THE TABLE, ETC.
| BRAN WATER FOR CLEANING MATTING.-A
lady says that she has found bran water excel
| tent Tor cleaning mating. For an ordinary
| SIZED room infuse two handouts of bran, put In
q a., oag In nall gallon of boiling water, pressing
tue Dag SO that all the goodness OF the bran VIII
be In the water. Dilute this water and wash
| me mating with wooden or crash cloth, dry
Ing with another cloth Immediately. BY re-
peating this process every fortnight for a room
| that Is much used the mating retains its good
| appearance and is kept perfectly clean.
REFRACTORY LAMP WICKS.-SOmetimes the
lamp wick obstinately refuses to be turned up
| In an orderly manner. 1t will seem firmly
wedged at one side while the other runs up in a
point, causing WEAKNESS and vexation OF spirit.
10 overcome this depravity take a new wick;
uraW Out a single thread near the Selvedge ana
the Wick will be found quite tractable when in
troduced into the burner. The cogs will take 1t
up properly and it will appear in good form and
give an even flame when lighted.
SHRIMP SANDWICHES will be relished for
lunch. Melt one ounce of butter in a saucepan,
and add to it a cupful of shrimps and half
teaspoOnful of finely minced parsley, seasoning
with a teaspoonful OF Worcestershire sauce and
little cayenne pepper Let the mixture heat
1or hve minutes, stirring constantly. Spread
the sandwiches with the mixture or serve on
toast.
BLACKBERRY CORDIAL. This recipe for
blackberry cordial is excellent To one gallon
of blackberry juice add four pounds of granu-
iated sugar; boil and remove all the scum; then
add one ounce OF cloves, one ounce of cinna-
mon, ten grated nutmegs, and boil until quite
rich. Let it cool and settle; then pour of the
cear liquid very carefully and add to this one
pint OF good brandy. On no account use infe-
rior brandy. Bottle and cork tightly. Whisky
may be used instead of brandy, but tor medici-
nal purposes the brandy is preferable.
BECHAMEL is a rich white French sauce and
here is delicious mode of making it: Cut into
pieces two pounds Oflean veal and half a pound
OF lean ham; put them into stew pan with
two ounces OF butter; let the whole simmer ten
minutes, taking care it does not brown; then
add three or four green onions, lew mush-
rooms. and a sprig of parsley ali cut up, a blade
OF mace, and q teaspoonful of white pepper;
pour over these a pint OF veal broth or stock,
ana simmer till reduced half. Skim and strain
It, Put it over the fire with half pint OF good
cream, thickened carefully with a tablespoon.
ful OF flour, and simmer for half an hour.
PANELS FOR A BED RooM.-Two panels for a
bed room are from German designs. One is a
lake with lily pads, the snowy blossoms half
open. "dreamily awaiting the night" Golden
and purple iris rise gracefully from one side-a
dropping stalk supporting scroll with der
ADend. In the background hill and wooded
slope are reflected in the water, the whole suf-
FUSED with the opaescent tintS that glow be-
tween sunset and dark. The companion panel
bears cluster OF vari-coiOred peoples distiling
sleep horned owl perches on a scroll with
"Die Nacht." Darkling clouds form the back
ground. space of night blue sky showing ''tne
crescent moon low hung in air."
BOILING LETTUCE.-It the lettuce il not deli
cate enough for salad, cut it in pieces and boil
1t soft in water slightly sailed; when cooked,
drain every drop OF water from the leaves. Put
some flour in pan with some butter on the
fire, and let it cook until it is yellow: turn tine
lettuce in il, and let it boil once or twice. Pour
some stock over the lettuce; let it boil once
again, and, just before serving, pour in q little
A
A DELICIOUS OMELETTE may be made by
this recipe: Into quarter of a pound OF dry
sifted flour mix one tablespoonful of herbs so
timely minced as to be almost powder, little
salt, cayenne pepper and a saltspooniul OF pow
dered sugar. Beat three eggs very light, and
add 10 them one tablespoonful OF mushroom
catsup, the juice OF two large tomatoes and a
cup OF warm milk; stir in the flour by degrees
and Try delicate brown. This amount will
make two OmeletteS.
A CHESTNUT SAUCE.-A cheap and delicious
sauce is becoming very generally used for boiled
fowls. Roast a dozen chestnuts till quite ten
der, pound them to a smooth paste, with tea
spoonful OF suit, half as much white pepper,
and two tablespOOnfuS OF cream, or II cream is
not available, an ounce OF butter. Put the paste
into a saucepan, and mix with it by degrees
halt pint of boiling milk or cream; stir till
FULLY blended, then pour over or around the
fowls.
ToAsT.-Many seem to think that they have
made toast when they brown the outside OF
making toast is to evaporate all moisture from
the bread, and holding q slice over the fire to
SINCE does not accomplish this; 1t only warns
the moisture, making the inside OF the bread
doughty and decidedly indigestibe. The true
way OF preparing 1t is to cut the bread into
slices quarter OF an inch thick, trim off all
crust put the slices into pan or plate, place
them into an Oven-which must not be too
hot-take them out when delicate brown, and
butter Al once.
To CLEAN GLASS AND SILvERwARE.-Egg
mol lie init all ifS nd hat
in decanters three parts filled with cold water
will not only clean them thoroughly but make
the glass look like new. BY rubbing with a
flannel dipped in the best whiting the brown
discoloratiOn may be taken off cups in which
custards have been baked. Again, all of us
aware that emery powder will remove ordinary
stains from the white ivory knife handles, and
that the luster of morocco leather is restored by
vanishing with white of egg Nothing. it Is
said. is better to clean silver with than alcohol
or ammonia, finishing with little whiting on
:. Ifi cloth. When putting away the silver tea
% coffee pot which Is not in use every day. lay
sick across the top under the cover. This will
allow fresh air to get in and prevent the mCsti-
ness OF the contents familiar to clearinghouse
sufferers.
VEAL OR CHICKEN HAsH.-Cold veal makes
very nice hash, and cold chicken may be used
in the same way. Chop the meat very fine, and
TO a cup allow a cup OF finely chopped potato
(cold boiled potatoes snould be always on hand
when hash is wanted), two-thirds of cup OF
fine bread crumbs, egg a tablespoonful of
butter and salt and pepper to TASTE Put one
hall cup of water or milk in saucepan, add
the butter, One-haf teaspoOntu OF salt, Il little
pepper il liked, and when boiling hot stir in
the hash, which should be we'll mixed together
| in the choppng-tray, and stir till we'll heated
through. Remove from the fire, put the roll
pans OH the stove to heat, and butter them
well. Beat the egg and STIR into the hash, and
when the roli-pans begin to smoke put u table
spoonful in each, dividing the remainder as
evenly as you can il There is more than this
amount. Smooth over the tops and put into
hot oven till nicely Drowned. Turn out on q
hot plate and serve soon possible. COrned
ueef or any kind Of fresh meat may be used in