Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-12-15

| ERs-wHAT TO DO AND WHAT NOT TO DO TO
SAVE TIME AND OBSERVATION-DISCLOSURES AND
cUREs-soME SIMPLE RECIPES.
To PREVENT CAKES FROM ApHERrSe to the
tin. after greasing the tins dust thoroughly
! with -four.
WNEaLAss OF STRONG BoRAx WATER in a
pint of raw starch will make collars and cuffs
stiff and glossy.
To BEAT THE WHITES OF Eaos quickly put
| in a small pinch Of salt; do not have one par
ticle of the yelks with the whites, or they will
not froth nicely.
FADED CARPET will get a somewhat new
luster by putting a-hah tumbler Of spirits Of
turpentine in basin of water and keeping the
broom wet with it while sweeping
MANY EMPLOYERS lose faithful service be-
| cause they never praise when everything is
well done. but always censure when anything
| goes wrong.
CORN BREAD WITHOUT Eaas.-Two cups Of
| corn meal, one cup of -four, two cups of milk,
two tablespoonfuls of sugar and two teaspoon
| fuls of baking-powder.
SOLID SILVER Bowl, lately introduced
beautifully engraved in floral designs, with
plate and spoon to match forms most accept
able baby's birthday present.
A JELLY SPOON OF OxIpIzED SILVER and sill
yer gilt with the ladle in the form of an OYSTER
shell and ornamented with floral decorations
| Is something new for the dessert table.
ToUeH BEEF Is MADE TENDER by laying a
few minutes in vinegar water, orput a spoonful
OF vinegar into the water in which fowls or
meats are boiling, and it will make them
tender.
A PASTE SUITABLE TO PRESERVE the gloss of
patent leather and prevent cracking is made Of
wax with little olive oil, lard, and oil of tur-
pentlne, mixed when warm, to be Of the con-
sistency OF thick paste when cooled.
CoRN-sTAICH MAKES THE BEST PASTE for
scrap-books. Dissolve a small quantity in cold
water, then cook it thoroughly. Be careful and
not get it too thick. When cold it should be
thin enough to apply with brush. 1t will not
mould nor stain the paper.
A STANDING ANT1DoTE FOR Poison by poison
oak, ivy, &C., is to take a handful of quick.
lime. dissolve in water, let it stand half an
hour, then paint the poisoned parts with it.
Three or four applications, it is said, will cure
the most aggravated case.
COLD DRINKs. as a rule, increase the feyerish
condition of the mouth and stomach. and so
create thirst. Experience shows it to be fact
that hot drinks relieve thirst and .'cool off,
the body when it is in an abnormally heated
condition better than ice-cold drinks
Eco AND PoTATo ON ToAsr.-Butter the
toasted bread and drop upon it all it will hold
OF the following mixture: Boil quantity OF
milk fifteen minutes; to each teacupful drop in
two eggs. Stir briskly; add pepper and SALT
also one teacupful of fnely-minced cold
potatoes.
BosroN Brown BREAD.-Take three teacups
of cornmeal; stir into it two cups of boiling
sweet milk when cold add one teacup of mo-
lasses. one cup of wheat -four, and one cup of
sour milk; into the sour milk stir well one tea
spoonful OF soda: add one-half teaspoonful Of
salt; steam three hours.
SWEET POTATO CRoQUETTEs.-Bake eight
nlce large sweet potatoes. When done open
and scoop out the inside; mash fine. Add four
ounces of butter. one and half teaspoonfuls
OF salt. a dash of cayenne and four table,
spoonfuls of cream. Beat the whole well
together, form into cylinder-shaped croquettes,
roll hrst In beaten eggs. then in bread crumbs
and fry in smoking hot fat.
How TO TELL Coop BEEF.-Good beef has
reddish-brown color and contains no clots of
blood Well-nourished beeves furnish flesh
which while raw is marked with spots of white
fat; it is firm and compact. Old, lean animals
furnish flesh which is tough. dry. and dark:
the fat is yellow. Veal is slightly reddish and
has tender white fibers. The fat is not distrib-
uted through the lean, as in beef The same
is true of mutton. In well-nourished animals
white fat accunlulates along the borders of the
muscles. Pork il rose-red and has fat distrib-
uted through the muscle. The lard is
white and lies in heavy deposits under
the skin. Good beef is not of a pale pink
color, and such color indicates that
the animal was diseased. Good beef does not
have dark purple hue, for this color is evil
dence that the animal has not been slaugh-
tered. but died with the blood in its BODY, or
has suffered from acute febrile affection. Good
he naz M or lint 10 n1a
is perceptible. it is not disagreeable. In judg-
ing as to the odor of meat pass a clean knife,
which has been dipped in hot water through
1t and examine subsequently as to the odor of
the knife. Tainted meat often gives off a
plainly perceptible and disagreeable odor while
being cooked. Good meat is elastic to the
touch. Meat that il wet and fabby should be
discarded. 1t should not become gelatinous
after being kept in a cool place for two days,
but should remain dry on the surface and firm
to the touch.
How TO USE STALE BREAD.-Slices of bread,
no matter how stale, make good toast. if held
for an instant over glowing Goals Pile them
neatly on plate and send to table hot; or dip
each slice quickly in dish of boiling water to
which has been added large lump of butter
and a little salt. This is called water toast
and should be served in heated. covered dish.
II milk toast is preferred, pile these dipped
slices in a deep dish boil pint of milk. stir in
teaspoonful OF corn-starch mOistened with
cold milk or water, large lump of butter and
little salt. Stir all together until it begins to
thlcken, then pour over the toast
Slices of stale bread are delicious spread
with butter and Drowned in quick oven.
with thin slice of cheese laid on each. and
put back in the oven long enough to melt the
cheese. They are nice also dipped in a batter
made of one egg, one cup of milk. one cup of
flour and one-half teaspoonful of salt; fried in
hot butter or dripping until light brown. and
used as a breakfast or tea DISH or eaten with
m0lasses or sugar as dessert.
Slices OF toast are appetizing with poached
eggs on top, or a spoonful of hash. minced fish,
Welsh rare-bit, asparagus &c. Or they may be
cut IN small squares and added to the SOUP as
1t goes to the table.
Croutons, used with strained SOUPS, are small
squares of stale bread fried brown
Slices of bread spread with butter NAV be
laid on top Of a good custard and baked in the
usual manner. Or they may be laid in a dish
alternately with stewed or preserved fruit a
custard poured over them, and baked,
Bits and broken pieces Of bread should be
spread on pie-plate or baking-pan and
Drowned slowly in an oven, with the door open:
rolled (while still hoD on a bread-board. and
put away IN tin boxes or air-tight lars They
will be found far nicer than cracker crumbs
for dipping oysters chops, outlets, small fish.
or anything else which Is fried in egg and