Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-06-23
HOME MATTERS

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TACTICAL sUeonsflom 1on mpusfnlous Houss-
INTERPRETATIONS m SMALL MATHIS WHICH
WILL SAVE TINE AND TRouBLB-A NuGyKR o. R8n-
EDIEs-surIs DrsnEs HAsnY rREfAREp
SEVERE PAINS IN TaB BOWELS and stomach are
often speedily relieved By the application Of bag
OF hot salt
II You Morsrrx YoU. BROOK in warm water
every eve time yST sweep you viii md tho dust WIN
PoKrIsRs RrNoe sometimes fail to run smoothly
| on the pole. Wipe It on, and rub the top Of the
pole with an oily rag. and the rings win slide
MAKE STARCH wrH soAYr WATER and you win
nnd 1t pleasure to do up your starched goods 1t
prevents the iron from sticking and makes glossy
| surface. .
Nor ONLY SHOULD MArr1sssxs BI TURNED and
aired at least three times q week, but pillows and
holsters ought to be beaten. shaken and exposed
70 the fresh air.
SARDNR SANDw1cH.-Rub the yelks OF three
hard-ooiled eggs to a paste, add an equal amount
Of sardines season with lemon, and spread on thin
slices OF bread.
Do Nog LEAVE ANY ToMArors in the bottom Of .
tin-can, but pour them into an earthen bowl till
they will be wanted This applies 70 nearly all
BEAUTIFUL TEA CLOTHS are made by outlining
handsome linen damask pattern with gold wash
Ing silk. IL Is quickly DONE as the pattern Is all
there, TO be more or less followed, as you choose
WHEN MoLAssKs Il USED In cooking it Is great
improvement to boil and skim 1t before using.
The raw, rather unpleasant taste OF the poor
qualities OF molasses Is much improved by this
process.
FoR MosQuIro on GNAr BITES, use solution Of
alum water as strong as It can be made, adding
one-fourth OF aromatic vinegar and one-fifth OF
glycerine. Shake well before using. 1t will In
| stantly cure the bite.
To CLEAN AN OLD RxrRrcrRAroa.-Scour It out
well with soap, sand and hot water, then set In
the inside, on deep pie plate, piece Of un-
slaked lime. add water to It and shut the lid OF
the refrigerator down while 1t is shaking.
To Prevent THE RAvAoEs OF MorHs-whether
you can discover any Of these pests or not, soak
sponge with oenzine and go over your furniture,
plush, Administers &C., with It. 1t will not injure
the fabric, and will efrectually destroy moths
To REMOVE BRUISES FROM FuRNITURK-Wet
bruised part with warm water, soak pieces OF
brown paper OF several thicknesses in water, and
lay over part defaced and apply warm iron,
holding there till moisture has dried. Efcacous
II persevered In.
To SERVE BOILED BEEra-scrape and slice
them; put them into saucepan with piece Of
butter rolled In hour, some boiled onion and pars-
per. Set the pan over o hot nre and let the peets
stew for quarter OF an hour.
To REMOVE INK BPoTs FROM PAPER take thick
blOtting paper steep 1t several times In solution
of oxalic acid or oxalate Of potassium, and then
dry 1t. While the spot Is moist apply the blotter
which has been prepared In this fashion to IL, and
the Ink Will be entirely removed
GOOD CEMENT for sticking porcelain letters on
glass: Starch 90 parts; finely pulverized chalk,
100 parts Mix with equal parts OF water and al
cohol, with the addition Of 80 parts Of Venice tur-
penune, taking care to agitate the mass with
STICK, so as TO insure Its hOmOgenetty.
INDIGO, POWDERED VERY FINE, makes brilliant
polish for window glass, mirrors, or glass orna-
mentS and crystal drops to chandeliers. Dip q
mostened linen rag into the powder and let the
"biue smear rrmatn until dry, when you can rub
II on with dry chlinois, or with a newspaper.
Use FOR WOODEN PLATEs.-Some ingenious
person has invented a means Of utility for the
thousands of wooden plates thrown upon the mar
ket for decoration. Two OF them are stitched to
the edge on one bias piece OF satin, leaving a top
edge Tor an opening, thu, forming q useful and
very pretty little caIch-all
The ROSE JAR.-One Of the leading "fads" of the
moment Is the rose jar; this may be Of any size or
OF any choice ware, although the Oriental-loOking
Satsuma Is most freQu .ntly chosen. The Jars
have perforated lids anu the fr Igrance OF the rose
leaves, enhanced by the addition OF dno spices, is
very sweet and refreshing.
The COOLING EFFECT OF Ice Is actually depend
emit upon It's melting, as in this process the heat
which causes it to melt is absorbed from the sur
absorb sufficient heat to cool a pound Of water
from ia degrees Fahrenheit TO the freezing point,
vi W COOl AZ pOuuuS VI WAFER i ueRrct.
GLASS DISHES CRACK when suddenly placed in
hot water, on account OF the unequal heating of
the glass II is very poor conductor OF heat, and
the part first placed in the water expands before
the heat can reach the other parts, thus causing
strain which results 10 ITS fracture. Very tnin
glass Is less likely TO crack from this cause the
heat Is more quickly transmitted.
CRUST GRIDDLE CAKEs.-The little, dry, hard
pieces and crusts which always accumulate can
be put on pie tin in an oven that Is just hot
enough to dry and make them light brown; then
roll them nne and put away 70 use In making GRO
QUOTES, frying nsn, &C. These slightly Drowned
crumbs are sad TO "a AXE excellent griddl cakes,
with the addition Of one egg and a handful OF
Hour and milk TO make batter.
HINTS ON HoUsEFURNIsHINa.-Thes same variety
Is permissible In furnishing a house as In filling a
wardrobe. 1t Is by no means necessary that
either the window-hangings, the door-draperies
or tue mantelbalances should correspond, but
there Is yet required certain harmony. iadstnct
| save TO the Keen eye OF perfect taste. No two
chairs In room need necessarily he Of the same
| hue or design, but the furnsher Is not kind who
makes the medley too complex.
BREAST OF LAMB WITH ASPARAGUS ToPs-Re-
move the skin from a breast OF lamb, and then
cut 1t into square pieces; dredge these with -four
| Put two ounces OF butter In a stewing pan, and
when hot throw In the pieces OF lamb; cook and
shake until the meat Is nicely brOwDed then add
one quart OF boiling water or stock, one Bermuda
onion cut Into Slices an even teaspOOnful OF salt
ana 81 wnee epP &C., Ssyef the stew
| der; then skim on the tat aud add one pint oil
asparagus tops that have been cooked ten minutes
In boiling aLer. Let the whole boil ten nj nutes
longer, and serve In border OF nicely boiled rice
VANILLA Ice CRRAX.-Make q custard OF one
quart OF milk and three-Quarrers OF a pound of
| sugar, with the yeks OF eight eggs Stir The
cuSJard until It thickens, but do not allow 1t 10
bOil. Strain aud navor With three tablespoon.
ful5 OF extract Of vanilla. Set away TO cool
When quite cold place me cu5tard 10 the can OF
| the freezer and proceed As for any other Ice
WGen nearly frozen remove the can and add
PUT OF cream which has been previously whipped
The cream will be tour q delicious addition, as II
gives the smooth, oily quality peculiar to French
! cream, and may be used with any nayoring will
good results.
NUTRITIOUS BEEF TRA.-It Is popularity supposed
that In making beef tea ana meat liquids the
Lourishing Qualities OF the meat are extracted by
tire water, and that the dry, hard remnant o
mtat nLer which remains undissolved Is exhausted
OF It's nutritive properties THAT Is almost alway
| thrown away, aud thus the most valuable constitu
| ent5 are sacrificed, aud the liquor which Is care
| r1ity preserved cont aims so little In the way o.
| sIstenanco II Is almost worthless. The remnant
| actually contains nearly all the real virtue OF
TIE meat II II be reduced TO a paste by pound
| 10 which II was cooked, beef tea so prepared anC
duly Favored with salt Is not only highly
nourishlng ana agreeable, but also easy OF diges.
| Ton. Tbs criticisms on 0eef-tea as cOmmOnly
made Apply equally 10 extracts OF meat and meat
g1iceS and 10 similar preparations for sale by
\ druggists; they are all devoid Of the sO-called
| aiolm.nous constituents. the nutritious ele
| mentA-From the Boston Journal Of A.aiaA
ICED TEA Is constantly growing In favpr. and Il
1 "