Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-10-13
HOME MATTERS.
kVkhf-pAf SUGGESTIONS ABOUT HousEKREPrSa AND
oookNe-sIhPLK RENRDrKs AND PREvESTrvKs-
no" TO MAKE NUMBER OF PALArABLI DIsHEs-
cHEEsK-srRAws AND OYSTERS

poiisu.
VASE ALL MARBLE DAILY with ammonia and
water IN place Of soap-suds
GUN CAkPHoR SCATTERED about mice haunts
WILL IL Is claimed, drive them away.
YOUNG VEAL MAY BE TOLD by the bone in the
outlet II 1t is very small the veal is not good
10 MAKE CLOTH WATERPROOF varnish It with
naphtha.
To PROTECT CnIDREN's CLOTHING from fire add
one ounce OF alum TO the last water used In rms
ing clothes
To TAKE INK OUT OF LrSrN-Dip the ink-spot
In pure melted tallow, then wash out the tallOw,
and the Ink will come out with 1t. This Is unfail
ing.
BRINE MADE OF ONE TRAcUrFuL OF SALT to
TWO gallons OF water will keep tomatoes fresh and
IN color all winter. Put them In whole and see
tnat the skins are unbroken.
To CLEAN PIE PLATES that have long been used
Tor baking, put them in large kettle Of cold
water and throw on them a few hot ashes or Gin
ders, and let them boil for an hsur.
For CUr.-Put powdered resin on o cut and
| tie the injured member with a soft cloth, which
should be wet with cold water once In while.
This will prevent Inflammation and soreness
A HANDY REMEDY.-Equal parts Of sweet oil and
lime water, thoroughly mixed, is said to be good
remedy for burns and scalds. Pulverized charcoal
and Oil Immediately applied do great deal OF
For KEEPING CIDER SwEEr.-Half q pound of
isingass, broken TO small pieces, and half pound
OF mustard seed, put into the bunghole together,
when the cider Is at the stage that you wish to
keep itin.
WASH FOR THE acknowledgement moisture
OF the hands may be overcome by rubbing The
hands several times day with the following mix
ture: Tincture OF belladonna, half an ounce; eau
De co l0gne, four ounces.
CORN CAKEs.-To pint Of cut-on corn kernels
allow one beaten egg, half pint Of sweet milk, an
ounce OF butter, with enough nour to make up the
corn into round nat cakes. Fry on q CREASED
griddle or In pan, as is most convenient.
GOOD FOR DYsPEPsIA.-Pour one quart OF cold
water on two tabespoonfuls OF unslacked lime;
let stand few minutes, bottle and cork, and when
clear II is ready Tor use; put three tablespoonful
In a cup Of milk and drink any time usually before
meals
WHAT SHOULD GO UNDER THE CARPET.-Thick
Drown paper should be laid under carpets, II the
patent lining is not to be had 1t saves wear and
prevents the inroads OF moths, which, however,
Will seldom give trouble II salt Is sprnked around
the edges when the carpets are laid.
OYSTERS ON TOAST should be prepared same as
clam toast; remember that 1t takes but moment
to cook oysters; the instant they float to the top
OF the liquid they are cooked In they should be
taken out and the water thickened. This toast
may De varied by using One-half milk for the liquid.
How TO MAKE COFFEE.-Delmonico's recipe for
coffee Is 10 use half OF the best Java with half OF
the best Mocha, freshly ground. Stir in eggs and
shells to clear, then pour in cold water. When 1t
Dolls nye minutes II is cooked Pour In O little
colo Water u settle, then strain and serve with
r1cn cream.
sours.-soups are cheap and nourishing. Two
or three pounds OF meat are not as necessary for
the foundation OF good soup as the cook-books
would have US believe. Bones cracked, put in pot,
covered with cold water and slOwlysimmered for
hours, make an excellent stock, ana with this as
basls many kinds OF soup can be made.
GOLDFISH ToAsr.-ToaSt a quantity OF bread and
butter it. Shred up two cupfuls Of nice salt cod
fish and soak In cold water over night. In the
hour, add one beaten egg, and boil nftee0 minutes;
then add the goldfish (wnich should have been well
drained IN a coiander1; let 1t boil nve minutes
longer, and spread 1t over the toast.
How TO ROAST PARTRIDGEs OR ANY SMALL BRps
Lard them with strips OF bacon; put them on q
skewer tie 1t to the spit at both ends; dredge and
haste them; let them roast ten minutes; take the
grated crumb OF half loaf Of bread with a piece
and shake 1t over gentle nre till 1t is OF light
brown; lay 1t between your birds and pour over
them little melted butter.
To RED YARD OR PAvEMENT.-Choose dry day
for the purpose, as In damp weather the red will
track into the house. Take one pound OF glue and
dissolve 1t in I'VE quarts Of water adding one
quarter pound vermlllion powder and three pounds
OF Spanish brown. Stir Well and put 1t on with an
hot water in the Kitchen boiler, throw IL On the
front pavement This will redden tho bricks with
out any stain.
PIE CRusr.-The quality of pie crust depends a
great deal on the baking. II the oven be TOO hot,
paste, besides being burned, will fall; II too cool
1t will be soddened, and OF course heavy. Paste
should be made on q cool, smooth board or piece
OF marble, with a light, cool hand. some cooks
In wetting the paste; TOO little moisture makes 1t
dry and crumbly, while TOO much makes 1t heavy
and tough. Practice alone Can tell the required
amount TO use.
FoY-0p pr Jrrry-put tho propoo In a nroooru
ing kettle and set 1t the range where the fruit
viii heat gradually, but be in no danger OF burn
ing. When all the juice is extracted pour the con-
tents OF the Kettle into the Jelly bag; hang It over
count use pressure. II may be left over night to
drip. To each pint OF the clear juice extracted
add one pound OF graDulated sugar. Put the
sugar In the oven on nat dishes and let 1t dry and
become thoroughly hot. Boil the grape juice for
nve minutes and then add the hot sugar. Let the
syrup reach boiling point and then remove imme-
dlatey from the stove. Pour In jelly glasses seal
tightly when perfectly cold, and keep in q cool,
dry, and dark place.
SUGGESTIONS IN MAKING CAKR-Here are a few
points to be considered in cake-making. When
you paper square tin, cover the ends first, then
lay in strip TO paper the bottom ana sides, as
using only one piece makes too many wrinkles
For round tin, cut out a circle and SLASH down
the sides. This will be found to lie more smoothly
than folding. Always turn q cake out on to a cloth
as II Is Liable 10 stick when hot to a boaro or
q plate. Angel cake should be baked in q mod.
crate oven ana nanQieQ ABOUT ike sponge cake.
When cake Is mixed run knife around the edge
OF the dish and mix In thoroughly all the
bits Of dough II they are scooped into the baking
tin without thorough mixing, they will make
heavy streak In the cake. When making anything
with sour milk, add the soda last or put IL In LAST
30 as 70 save all the enervescence.
WHEN BOILING PUDDNGs be sure that the pud.
ding bag is perfectly clean. Dip 1t In hot water
then dredge 1t wei with hour. II bread pudding
tie It loose; II batter pudding tie II nearly close:
fruit buildings should be tied quite Close When
you make batter pudding 1rsI mix the nour well
With milk and stir In the other Ingredients by de-
grees you will then have 1t smooth and quite free
from Jumps Another good way Is to strain It
through a coarse hair sieve. Be sure the water
bofls when you put your pudding In, and that it
with water and move IL about several times or It
may stick 10 the kettle When you take It out din
Immediately Ia cold wafer, which will prevent it
from adhertng TO the bag. II you boil the pudding
In dish or basin, butter the INSIDE before put
ting IL In; the same should be done for q baked
pudding or pie.
DEvHED OYsrBRa-Fifty oysters, four ounces
butter, one tablespoonful lemon Juice one table
spoonful pepper sauce, two eggs well whipped;
one pint sifted bread-crumbs. Drain and dry the
oysters, put them In shallow pan, pour over them
the butter, gently melted, with the lemon Juice
and pepper sauce; keep the pan slightly warm,
utes. Dip the oysters one by one, into the crumbs
then Into the egg and the crumbs again, and let
dry for half an h0ur. Put into fryinR-pan TO the
depth OF two inches, either clarified butter fine
leaf-lafd or mixture OF both, and, when very hot
put In the oysters Set on wire stand and cook 70
golden-orown color; garnish with sprigs OF pars-
ley, and serve hot.
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