Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-07-14
HOME MATTERS.

LITTLE THINGS WELL WORTH REMEMBERISG-RK-
CrPEs FOR NUMBER OF SUMNER DISHES AND
DRIyKS
BERRIES NEED A PINCH OF SALT when cooked;
without 1t they are sure to be little fat.
CHEAP REG wears great deal better than
cheap carpet, and somehow they are far more ar
tistic In design.
oSK OF THE Mosr IMPORTANT THINGS in serving
sh for the first course at dinner is to see that 1t is
hot and served Immediately when ready.
As DRESSING IN THE BATH, two quarts OF water
with two ounces Of glycerine scented with rose,
will tmpart fnal freshness and delicacy TO the
skin.
FINE TABLE SALT WILL remove odors from the
hands after peeling onions or handling fish.
wash 1t on.
The ADDITION OF SALT TO WATER in which fish is
boiled seasons the nsh and at the same time
hardens the water so that 1t extracts less Of the
nutritious part OF the fish.
A SUMNER DEssERT.-There are a few desserts
more acceptable than oranges, cut up and sugared
and chilled for couple or hours in the refrigera-
tor. Some add to It grated or desicated cocoanut,
out good oranges cannot be improved by adding
anything besides sugar, especially SO indigestlbe
thing as cOcoanut.
TEAS, RECEPTIONS, LARGE DINNERS and the like.
are all over until the reopening of the season pro-
per, but luncheons and small dinners are always
In vogue and this time OF year they especially
the table decorations. The aim Is to give as rustic
an appearance as possible
HAM ToAsT.-Chop very fine any pieces OF cold
boiled or fried ham. Toast to a golden brown
pieces OF stale Bread butter It while hot and place
IL on heated dish; cover It with a thick layer OF
the ham, nicely seasoned. and stand ft in the oven
Tor few minutes while you make nice cream
sauce. Pour 1t around the toast and serve. This
makes delightful breakfast or luncheon dish.
RASPBERRY AND CURRANr Ice CREAM.-Bruise a
pound OF fine ripe red currants and half pound
OF picked raspberrfes. and put them into a sauce
pan-an enaInelled one-with ten ounces or sifred
begins 10 simmer, then pass 1t through fine sieve.
MIX the pulp with pint Of cream, or good plain
custard, then freeze and mould according to taste.
BLACKBERRY PuDDING.-Stir a cup OF cerealine
into sailed boiling water to make a moderately
thick mush. Add aquart OF blacEberries and let
and when cooled set on the Ice. This may be
made at breakfast time to provide an excellent
lunch or hearty dessert on hot day. Serve with
cream and suga- Farina cooked for long time
IN double boiler, instead OF the cereallne is even
better.
COOKED CUcuMBKRs.-Pare half dozen and cut
them In quar- tiers; remove the seeds and cut each
length In two. Cook slowly In sailed boiling wa
ter for half an hour Drain and pour this sauce
over them: Melt In saucepan an ounce each OF
butter and flour; stir until smooth and add slowly
pint OF hot chicken or veal broth; finish with q
olt OF butter salt, pepper little lemon juice and
gill OF hot cream. These are very nice with
SweetbreadS.
SAFETY LANP.-If, after putting the wick into
the bowl OF the lamp. and before pouring in any
oil, the bowl Is crammed with sponge, the wick
and sponge then saturated with the Oil to the full
est capacity OF the bowl, the lamp Is converted
INTO a safety lamp so that there is no danger to
NE from accidental upsetting or breakage OF the
lamp or rear OF spots on table scarf carpet Add
more sponge as the wick burns away; Keep the
bowl full OF 1t. The lamp will continue TO burn
I'LL the OIL in wick and sponge is exhausted
SrEwED BREAST OF LAME WITH GREEN PEAs.-Cut
the lamb into small pieces. wash in cold water
then put into saucepan, with quart OF cold
water, small onion, and two or three lettuce
skim of ali the fat and add teaspOon1ul Of salt,
and skim again; place the saucepan on the side OF
Tue nre and simmer very gently for an hour; skim
IL Wen and put In the pint OF peas and simmer half
an hour longer; add sprig OF mint to the stew;
pepper TO taste; mix one ounce OF flour with a
tabiespoonru OF water and stir this smoothly into
the stew to thicken the gravy, and simmer for ten
minutes; serve with the meat In the center and
the peas around
WASH DAY HNrs.-PiIlow slips and stockings
must be turned inside out before they are washed
and for exactly different reasons. Flannels must
be handled delcately. The ordinary process of
washing would soon make them as smooth as linen,
ana TOO them OF taat delightful ability to irritate
, Tue SKIN that Is soothing In winter. piece of
linen marked with fruit stains must be washed
OF stretching the linen over the tub and pouring
hot water through 1t, and no soap must be used
until tue stain disappears, II, however. the stain
is OF long standing, the spot should be slightly
dampened ana then rubbed vigorously with COM
mon yellow soap. After this 1t should be well
starcneu ana then exposed to the sun and air.
Articles OF delicate blue should be washed In
water TO which sugar OF lead has been added. II
any article Is widowed, avel water Will soon re-
move all trace Of the mildew.
GOOD STIMULUS is given tagging appetite
either for luncheon or breakfast by toast and her.
ring with eggs. Break three eggs into small
stewpan, add Sa!tspoo nfu OF salt, a q uarter OF
that Quantity OF pepper, and two ounces OF fresh
butter; place the stewpan over the tire, which
wooden spoon, keeping every particle in motion
until the whole becomes smooth and delicate,
rather thick substance. Meanwhile the herrings.
split In two, must be soaked five minutes In boil
Ing water, which Is poured over; lay them on a
cloth 10 dry, then brol very gradually on a grid
iron; when Well done, which Will be In about four
or hve minutes, have In readiness two thin slices
or toast, made very crisp; butter them lightly:
Then take away all the bones OF the herr ny, lay
the feshy parts equally upon one piece OF toast,
pour over the eggs, and cover with the other slice
or toast. Serve not.
POINTS on CAKE BAxING.-Do not attempt to
make cake without complete control of the fire.
Thin cakes require hotter fire than thick ones.
The oven should be the right heat to begin with,
and not be allowed to cool while the cake is In
1t or 1t Will certainly be heavy. Cake made with
moiaeses burns more easily than any other. Thin
Cake should bake from fifteen to twenty minutes
Thicker loaVes from thirty TO forty minues; very
thick cake one hour In an oven in which you can
hold your hand TO count moderately TWENTY-FIVE
and not be able to add minute to that humber
Fruit cake requires two or three hours Divide
the baking INFO quarters. The nrst quarter ft
should simply rise; second quarter, con tinue to
rise and brown; the third quarter grow O uniform
golden brown; fourth settle little, brown In the
cracks and cleave from the pan. Ii a cake rises
III the middle, stays up and cracks open, 1t IS
mixed too Stiu When "new process" -four Is used
take One-eighth less than any recipe calls for
Daughters Of america.
SUMNER HINTs.-Cellers must be examined two
or three times every week. All decayed vegetable
matter removed. Venttlate or air cellar at night
or very early In the morning, and close 1t during
the day. The not air at midday contains much
moisture which condenses on the cold walls OF the
cellar nd causes dampnesS, which during the
month OF August will spread through the Whole
house, making It musty and unhealthy Garbage
kettles should be cleaned every day-not only
empt1ed, but washed and dried. Ii wooden YES
sells are used, have two sets. so that one may be
drying while the other Is In use. SlOp Jars should
also be washed and dried every morning. 1t is not
uncommon Tor disease to arise from these vessels
that occupy our sleeping rooms, II not properly
attended TO aid lett In wet and unclean condi-
the hot months Disease turks, by choice IN the
dark neglected corners. Light purf1es SO Keep all
rooms well ventilated, light and Tree from flies
have frequently observed greater fifth among the
pots, pans and Jars in houses where neither pow
erty nor want OIL time could be used as an excuse
than In the humber houses, where all the work of
O large family was done by one pair OF willing
hands.-Tdble Talk.
How 10 do without Bustles.