Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-10-20
HOME MATTERS.
PRACTICAL SUGGESTIONS FOR NDUsrRroUs HousE-
KEKPzRs-LITTLE THINGS WORTH REMExBERISa-
HOW TO SAVE TINE AND TROUBLE IN THE HOUSE.
HoLD-REcIPEs FOR PALATEABLK DISHES.

| PRACTICAL SUGGESTIONS FOR NDusrRroUs HoCsE-
| KRKPERs-LITTLR THINGS WORTH RRMExBRRING-
| HOW TO SAVE TINE AND TROUBLE IN THE HousE-
HoLD-RRcrPEs FOR PALATEABLK DISHES
For NOSE BLEED get plenty Of powdered alum
FoR COFFEE STAINS try putting thick giycerine
on the wrong side and washing It out with luke
| warm water.
The BEST THING 10 CLEAN TN-wARE is common
soda; rub on briskly with damp cloth, after
LITTLE BoRAx put in the water in which scar
| lie napkins and red-bordered towels are TO be
washed win prevent them from fading.
SMALL Box FILLED WITH LINE and placed on q
shelf In the pantry or closet will absorb damp
ness and keep The air in the closet dry and sweet
WHEN SILK Has LOST ITS GLOSS and becomes
| lmpsy II may be restored by sponging with solu-
Iion Oh nall an ounce Of gum tragacaath In pint
! To REMOVE CLNKERs FROM STOVES, place q few
oyster shells In the CRATE while the IRE is burning,
ana the cl1nkers will at become loosened, and
| lining.
BKorLED PORK CHoPs.-Cut not quite 30 thick as
mutton chops and broll over brisk IRE; turn
| tneln frequently and cook dark brown. When
| dered sage.
10 INSURE PASTE FROM MOULDING, put into 1t
proportion OF alum aud rosln- A few drops OF any
essential Oil will preserve leather from mould, and
single Glove put into q bottle OF ink Will have
| the same eject upon IL.
| SICK Roox DEoDoaIzERs-Conee pounded In a
mortar and roasted on an iron plate, sugar burned
on hot Goals, and vinegar boiled with myrrh and
Sprlnked on the floor and furniture OF sick room,
| are excellent ceOdOrizerS
| 10 CLEANSE PORCELAIN saucepans NIL them half
| Auli oI not water, and put In the water table,
spoonful powdered borax and let 1t boil II this
uoes not remove all the stains scour well with a
| cioch ruooeo with soap and borax.
| To CLEAN DECANrERs, take some soft brown or
plotting paper wet and soap 1t, and roll 1t up In
small pieces, and put It into the decanter with
| some warm water. Shake IL we'll and then rinse
Win clear, cold water; wipe the outside with dry
cloth, ana let the decanter drain.
SWEET PICKLE PEARs.-Five pounds OF sugar,
seven pounds OF pears one once OF cassia buds one
pint OF vinegar Pare the fruit and lay In cold
water water while getting them ready. Boil in weak
| syrup until tender Pour in a jar and put the
| syrup over them. They keep without scalding.
| A DELICIOUS SPANISH SWEET suitable for q
luncheon Is made in this way: Powder an ordI-
nary-slzed cocoanut quite fine, add the white of
an egg Beaten Stin, some siIted loaf sugar. and q
| rev drops OF rosemary. Make 1t into tiny cakes,
anu SCI In an oven until crisp on the outside.
hEEP THE CoFFEE-Por CLEAN-Not even milk
pans require more scrupulous than the coffee
pot IL may be r1nsed after each time Of using,
ana yet De far from clean. There is an oily prop
erty about coffee which adhereS in spite OF rsing
out, ana the pot must be daily washed (not rinsed)
scalded and dried.
OLD FASHIONED BRRwIs.-Crumb one large pint
bread crumbs, white or brown, and brown is the
Dettef, crust and all, into the spider and cover
with sweet milk, adding bit OF butter. Cover
CLOSELY, adding milk II It gets too dry and let
sumner tllI each piece is soft and slightly Drowned
once. " $3.50 Wv
SHOULDERS OF MurToN.-Many Of the so-called
cheap cuts OF meat are preferable; for instance,
Tue shoulder OF mutton Is much more delicate than
1 ! leg and, as few persons know, the price is
good mutton Is, always give the leg 90 The house.
table. ~ A''
CORN FRIrTERs.-Take IL large ears OF corn that
Is wen grown, and cut down through each row or
grams engthwse, then cut on the mere cap Of the
Kernel and then scrape on the rest with the hack
OF knife. Add to this two we'll beaten eggs three
even taple-spOonfuis OF flour and q large pinch OF
spoon into hot fat half an inch deep When brown
cooked.
ToRoAsr WILD DUCKS OR TxAL-when the ducks
are ready dressed put In them q small onion
pepper, salt, and a spoonful Of red wine; IL the
1re De good they will roast In twenty minutes:
make gravy OF the necks and gizzard spoonful OF
req wlne, nalf an ancbovy, blade or two OF mace
t Is wasted TO haIf pint strain it through hair
sieve, and pour 1t on the ducks-serve them no
with onion and sauce in q boat: parnsh fine d,sn
with raspngS OF bread.
CONsoMMR SOUP.-Take q large soup bone with
vegetables and let them boil for I'VE or six hours
skimming on at intervals the grease and other
substances that may arise to the surface. Remove
Inns stock from the re strain It on and let 1t cool
Tnen STIR together a half dozen eggs Shells and
alp, one Sliced carrot, one sliced onion salt ana
pepper, and mix thoroughly with the cold stock
and put over the ire TO boil slowly i've minutes.
stirring from time TO time to prevent burning
Alter stralning through napkin the soup should
be clear and ready for the table
rnn nNEnu Ixaxls
minutes. Score each row Of grains through the
center and press out the contents with the back OF
knife. Separate five eggs and beat them well:
add 70 the yeiks one gill OF cream then the corn
am palata6le seasoning OF salt and pepper, MIX
two ounces OF butter into a frytng-pan: when nor
turn IN One-haf the mixture: COOK over a VERY
SLOW nre; watching carefully until the omelet Is
set. Fold and turn out on 10 a heated dish. Serve
without delay. Cook the remaining half 10 the
same way.
How TO Cook MACARoNL-Take two pounds OF
the best quality and add one gallon OF water which
has been sailed to the taste. The water must be
boiling and maintained in that state to fifty min
utes Then the macaroni must be strained on and
put back again into The empty saucepan with a
little fresh butter, and the contents worked about
from adhering together. which, II 1t occur, Is an
objectionable fault. Thus cooked, it may be served
with tomato sauce, or II may accompany the roast,
The simplest form Is TO dress 1t grated cheese
and only one variety OF cheese-the Parmesan
BEEF TEA.-It is popularity supposed that in
making beef tea and meat liquids the nourishing
qualities OF the meat are extracted by the water
and that the dry, hard remnant OF meat nber
which remains undiSsOlved Is exhausted OF its nu-
trltlve properties. That Is almost always thrown
away, and thus the most valuable constituents
are sacrificed, and the liquor, which Is carefully
preserved contains so little in the way OF susie
nance IL is almost worthless. The remnant &C
tually contains nearly all the real virtue OF the
meat. IL II be reduced to paste by pounding Ia
mortar and then added TO the liquid In wnich IL
was cooked, oeeI tea SO prepared and duly favored
Win SAT- Is not only highly nOurtsnlng and agree.
able, Out also easy OF digestion.
VEAL POT PIE-Cut Two pounds Of the shoulder
OF veal into inch pieces, boil them In quart of
water for ten minutes, turn them out into cold
water and drain. Then put them into saucepan
with quart Of cold water, some SAT-, white pep
per, q little nutmeg, some Day-leaf, thyme and
parsley, all tied together In q muslin bag. Boil
spoon1uls Of nCur with half glass OF water, add
this 70 the veal and boil ten minutes longer Put
into another bowl quarter pound OF Hour, with
teaspOonIul OF good baking powder, mix with
water so as TO form soft paste, form this inIo
balls, pOach them In boiling water until nrm Add
them 10 the veal while In the saucepan. removing
the herbs: servein q covered dish.
A French Btll sykes.
Paris Dispatch to the London telegraph
A most dangerous species OF Bill Sykes has been
arrested, together with q ferocious mastin which
he owned, by the Paris police. The malefactor
was the terror OF the Ternes district, and his