Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-02-04
HOME MATTERS.

HOME MATTERS.
HINTS OF INTEREST 10 HousEKErPxRs- SUGGESTIONS
FOR APPROPRIATE HONE DEcoRAT1oN-How 10
PREPARE SIMPLE BUT WHOLESOME DrsHHs-RI-
crPEs WORTH TRYING.
anese fan, is now relegated to the nursery.
BURNT ORANGE Is the shade Of yellow that should
be chosen for the fittings OF brunette's boudoir.
TIE BEST BATHROOMS have natural-wood floor,
or are covered with olcloth or something OF that
kind Of material.
DRAPERY Is MORE THAN EvKR In FAVOR. but
must be well chosen, or the effect will be that OF
color shop run mad.
IT Is LAWFUL, But NOT ADVISABLE, now to use
more than six yards of ribbon In the ornamenta-
ton OF one wicker chair.
ELABORATE FRILLED CovKRs OF SILK AND LACE for
cushions toilet bottles, &c, are gorgeous, but far
from cleanly, as they catch and hold dust.
A HINT TO CoUGHERs.-Hold the breath when
tempted to cough, ana If this habit is con-
tinued regularly 1t will have perceptible effect
on troublesome cough.
In ART EMBROIDERY the tendency is to 60 away
from painfully short and close stitches to those
long slant ones that give much the erect Of brush
more quickly executed.
CRoCHETED SASH CURTAINS in heavy unbleached
linen thread can be made by skilful working to be
as handsome as costly lace. A bold pattern-close
work upon clear ground-shOuld be chosen, and
worked firmly and evenly.
SCREENS FROM JAPAN are established favorites,
but the newest screens give the Moorish effect OF
nnely carved or honey -combed WOOD and many
are painted in white .'china-gossn or cream COL
Ored enamel and picked-out" with gold.
WASHING PLANTs.-It Is we'll to wash all plants
occasionally with soapsuds or whale-oil soap, and
and particularly tvies, which need washing every
few weeks to do well; but in all cases the plants
should be rtnSed In clear water II much soap Is
used.
HOME EssENTIALs-1t should not be forgotten
that spotless cleanliness sweet air, space for ease
OF motion and a smiling face far excel.as home
decorations whole fiat full Of high art, bronzes,
tapestries, rugs, China and pictures-minus those
essentials.
FRIED PARsLEY.-wash and dry by shaking and
wringing in cloth medum-sized bunch OF pars-
ley, put it into frying basket and plunge for
half minute into hot fat. Drain and throw 1t on
soft brown paper to absorb the grease and 1t Is
ready for use.
WHEAT FLANNEL CAKEs-Mix together eight
tablespoonruls OF flour with a gill of yeast, the
same Of fresh milk, and a little salt Put IL into
covered bowl over night to rise. In the morning
bake as ''slap-Jacks" on q griddle, turning the
cakes so that both sides Will brown.
A SMALL LEG OF MUTTON BRArsED-Put two
tablespoonfuls Of drippings in an oval iron pot;
when melted put in the meat sprinkled with a
little salt. Put the lid and leavei on the range
with the covers OF the fire, but on trivet be-
time to prevent burning, and turn it over that it
may cook evenly. Should 1t become too dry, add
little more dripping.
SCOTCH COoKIEs.-Beat two cups OF sugar with
one of butter and five tablespoonful Of milk In
which has been dissolved one teaspO0nful OF soda
Beat two eggs quite light and add them. Mix two
teaspOOnSful OF cream Of tartar with half pound OF
Hour and tablespoonful OF powdered cinnamon.
n fy tho l,fnra
time to time to make q dough. Roll very thin and
bake quickly in large round cakes.
PLUM-PUDDING THAT IMPROVES WITH KEEPING
One teacup Of chopped suet, one teacup OF molas-
ses, one OF milk, three OF flour, one egg, one tea
spoon Of soda, one teacup or more OF raisns and
spices to taste. Mix and steam three hours in a
pudding tin. For the sauce: Cup OF sugar, half a
cup OF butter and beaten egg. stirred TO cream;
flavor with vanilla. After the pudding Is on the
table, pour over half cup Of brandy and set fire.
PLANTS IN WINTER.-When plants are desired
for growth, cut back closely, give them thorough
watering, and bring into the full light in a warm
room. Roses are particu'a r!y successful when
brought from the cellar in JAM airy or February
after season OF TWO or three months rest In
this the soil used at the time Of taking from
Inc ground should De rich Cannas caadiuns
warm and dry.
STUFFED POTAToEs-Bake six good sized potatoes
When done cut the tops on and with spoon
scoop out the potato into O hot bowl. Mash fine
and add one tablespoonful OF butter, quarter cup
or hot milk, a teaspOonTul OF salt and pepper 10
taste. Beat until very light. Then add the we'll
beaten whites OF two eggs; SUR gently. Fill the
brush over With the yei Of the eggs % put in IKE
oven TO brown They may also be cut in halves
and stuffed.
A HINT IN LIGHTING.-TO make q luxurious
parlor there is scarcely greater luxury than the
laying down Of many rugs either OF Turkish or
Smyrna, or Of the skins OF animals; those, how
ever, made with the heads on are very dangerous,
as person Is apt to trip over them. The great
variety or colored shades for lamps and gas gives
also new tone TO the light, cOOring the rooms.
Nothing can bring the uInbecoming and irritating
gaSnghJ into better tone than globes or tinted
shades OF salmon pink.
A New SALA6-Cucumbers that have been put
down in salt, after they have been rresheued by
standing short time in clear water make a very
nice salad when chopped fine and mixed with
chopped celery, They should be simply seasoned
with pepper, salt and vinegar While the cucunl-
bers are soaking, the water should be changed
several times. When making the seasoning, taste
the salad before adding the salt, none may be
required; the cucumbers may rel ain enough TO sea-
son the entire salad. Both the cucumbers and
celery should be chopped very fine.
How TO MAKE WAFFLEs.-In making waffies
never put sugar in the batter it causes them to
be heavy and tough. They should be beaten thor
oughly and made quickly. The batter should he
very thin. Take one pint Of buttermilk, one tea
spoonful OF soda, one tablespoonful OF melted but
ter, one teacupul Of flour, yelks or four eggs ana
small pinch OF salt, beat the whites separately to
a roth, and add them the last thing. Have the
waffle Tins well creased and very hot, pour In the
batter and bake brown. When taken up spread
with butter, and slit with sugar. II preferred
How TO CLEAN A RCsTY TEA-KRTTLE.-Oyster or
clam shells kept in tea-kettle will prevent 1t from
rusting, but to get the rust on take cup of un-
slaked lime and put into the kettle; fill up with
boiling water, and let 1t stand back OF the stove
for several hours. Now pour back and forth,
through spout, a number OF times so that every
part OF the kettle shah be covered with this lime
water Let IL settle, which IL will soon dO-all the
lime sinking to the bottom. Pour OF the rusty
water, NIL with fresh water and repeat this pro-
cess for day or two, when 1t will be found That
the water pOurs OF perfectly clear. Now place
three or four oyster or clam shells in the kettle
and there should be no future trouble.
Loves Seasons.
The wall flowers to the frolic wind
Do dance their golden aiKulets,