Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-10-27
HOME MATTERS.

| HUME MAITERS.
USEFUL HINTS TO INDUSTRIOUS HousKwIvKs-suG-
GEsrIoSs FOR SAVING TINE AND TRoUBLE-How
TO REMovE STAINS or VARIOUS KINDs-A FEW
| SIMPLE DISHES EASILY PREPARED
| MAKE Two OR THREE HOLES in the cover Of pies
| that the steam may escape.
EMERY PowpRR will remove ordinary stains
| from white ivory knife handles
The LUsTRE OF MOROCCO LEATHER may be re-
stored by vanishing with the white OF an egg.
| WASH MIRRORS In warm suds, then dust with
whiting from muslin bag and polish with cha
| mois skin.
| ONE WNEGLAss OF STRONG BoRAx WATER in
pint OF raw starch will make collars and cuffs stin
| and glossy.
RUB Your LAMP CHIMNEYs after washing with
dry salt and you will be surprised at the new bril-
| lance OF your lights
| BEEF LoAF-Two pounds OF raw, lean beef one
| cup Oh rolled crackers, half tea5poonful salt and
two eggs; chop all together form into long loaf,
| one hour.
CARE OF SILVER TEA AND COFFEE PoTs.-When
putting away silver tea or coffee pot which is not
In use every day, lay stick across the top under
prevent mustiness.
| SCALLOPED CopFIsH.-Mix together two teacups
OF mashed potatoes one aud a-halt teacups OF cold
boiled Goldfish, two and ahaf teacups OF milk, one
nan nan egg, ana one-quarter OF teacup OF butter;
oake 10 a light brown.
| SCRAMBLED EGas-Pour half a pint OF sweet
cream In SPIDER break into 1t eight ten eggs,
ADD salt and pepper to taste; stir until they are
nicely marbed; Then serve while hot Another
way Is 10 scramble them IN about two spoonfuls
| OF drppings left In frying bacon.
FOR BURNS AND SCALDS nothing Is more soothing
than the white OF an egg, which may be poured
over the wound. II is softer as a varnish for a
Durn than collodion, and being always at hand
can be applied Immediately. IL is also more COOL
ing IMAM the sweet oil and cotton formerly applied.
BAKED APPLEs.-Pare a dozen cooking apples
cut In halves and remove the core lay In a but
tered baking DISH cover with sugar; take one
half cup OF butter. rub one tablespoonful OF flour
Into IL and add one pint OF boiling water; pour
over the apples and bake until the apples are
tender.
GREEN TOMATO PrcKErs.-Slice the tomatoes and
scaid in salt and water until soft, drain them and
put In jar: heat vinegar enough to cover the
pickle, allowing half as many puts Of sugar as
vinegar and season with ground cloves and CHINA
mon; pour this over the tomatoes while hot; this
will keep we'll
To MAKE GLUE WATERPROOF, soak for twenty
TOUR hours In water, until reduced TO str jelly;
pour ON dessertspoonful OF dry linseed Oil, and
mix well with the jelly before boiling 1t Will then
be lnpervious 10 damp, anu WOODWORK il previ-
ousiy mended with the above, Will remain sound
throughout the winter.
To PRESERVE EGGs.-Take a teacupful OF salt,
and lime the size of an egg, and pour boiling water
on them. When cold, drain Of the II quor and put
IL on the eggs II too strong there Will DO crust
on top; II so, add more water This is for two
gallons or liquor. There Is no recipe that beats
thls, and 1t can be relied upon.
STAINS OF FRUIT ON GOOD TABLE LINEN can be
removed without injury by using the following
care: Pour boiling water on chloride OF lime, In
the proportion OF one gallon to one quarter OF a
pound, bottle IT, cork IL Well, and In using it be
careful not to stir 1t. Lay the stain In this for a
moment, then apply white vinegar, and boil the
table linen.
ECONOMY IN sToCKrNGs.-Two pairs OF stockings
may be made OF Three old Thp
or the day Will bear having the heel and sole
cut out and then be ample In length. new heel
ana sole may De cut from the third pair, and
neatly ntted in; II the seams are carefully and
closely overcast, the most faStidiouS need not OBJ
Ject 10 wear them on ordinary OCCASIONS
BRoILED FRESH MACKEREL--Clean, split open
ON the belly instead or down the back rs the
thickest part OF the fsh is then where 1t can be
more readily cooked; remove the backbone and
sprinkle win salt ana lemon juice; brOil on a we'll
creased grIdde until the flesh Is white; open the
Drolier, leaving The skin side uppermost; put a
platter over the fish, tnvert and remove the grid
iron; season with butter and salt and serve not.
To CLEAN GLASS AND SILvERwARE.-Eggshells
crushed into small bits and shaken well in de-
canterS three parts filled with cold water will not
only clean them thoroughly, but make the glass
into the best whiting the brown discoOratiOn may
be taken on cups In which custard5 have been
baked Nothing, IL Is Sald Is better clean silver
with than alcohol or ammonia, finishing with a
little whiting on soft cloth.
CHICKEN PIE.-Cut the chickens in Joints; blanch
them with boiling water, season with pepper and
salt, mixed teaspoOnrul OF chopped mushrooms,
parsley and onions or a larger quantity OF this
seasoning can be used; add a few Slices OF ham or
bacon. layer below and one above the chicken
arranged in the pie-dish are better. Fill 1t up
put In the yelkS OF SIX hard-bOlled eggs A little
lemon Juice may also be added. Cover with pun
paste and bake rather more than an hour.
To PURIFY Ro0A-Set pitcher OF water In the
narfn mt md I'm foygh hon ff I
nearly all the respired gases in the ROOM the air
Of which Will have become purer, but the water
utterly nithy. The colder the water the greater
the capacity to contain these gases. AT the ordi-
nary temperature a pail OF water Will absorb q
pint OF carOOnc acid gas and several pintS OF am
Inonia. The capacity Is nearly doubled by reduc-
ing the water TO the temperature or ice. Hence
the water kept In room for awhile is unit for
use.
To REMOVE STAINS FROM WHITE MARBLE get
either powdered plaster Of Paris or whiting and
mix 1t With one-fourth its weight OF common
washing soda, boiling 1t in water TO a thick PASTE
Apply THIS warm anu quite thick to the stains on
the marble. Let 1t stand for a week. Rub IL OF
gently with fine pumice stone so as not TO
scratch the marble. Ii not entirely removed, try
IL again. To restore the polish TO the marble You
may nave 10 rub with a block OF marble and the
nnest marble dust and water.
MARKETING hINTs-Good beef has a reddish
brown color and contains no clots OF blood. Well
nourished beeves furnish o flesh which, while
raw, is marked with spots OF white fat; 1t
Is nrm and compact. Old lean animals furnish
flesh which Is tough, dry and dark; The fat Is
yellow. Good beef Is not OF pale pink color; does
not have dark purple hue; mas no, or but little
Odor; II any odor Is perceptbe, II is not Disagree
able. In judging as 10 the odor OF meet pass
clean knife, which has been dipped In hot water,
through II and examine subsequently to The
odor OF the knife Veal Is slightly reddish and has
tender white nbers. The fat Is not distributed
through the lean as in beet. The same is true OF
mutton. In weL-nourlShed animals white lat ac-
cumuIateS along the borders or the muscles. Pork
Is rose red, and has tat distributed through the
muscles. The lard is white and lies in heavy de-
p0sitS under the skin.
Baby Has Gone to school.
The baby has gone to school; ah me!
What will the mother do.
With never call TO button or pin,
Or tie u little shoe!
How can she keep herself busy all day