Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-09-08
HONE MATTERS

HOME MATTERS
TACTICAL SUGGESTIONS 10 rpusralous HOUND
KExrKRs - PREvHSTIoNs AND KxxEDIHs YoR
HHALrH AND ooxFoRf-A NulBlR OF l1crPn yoa
SIMPLE DnHHa
FoR ORDINARY WOODWORK use whiting ana am
monia TO rub the dirt on.
LEMONADE Is q safe drink in sickness and health
1t tenos TO correct biliousnesa
LET CLOTHES THAT FADE soak over night In one
| ounce OF sugar Of lead in q pail OF water.
An ExcELLENT FURNITURE POLISH is Of equal
parts Of shellac varnish lnseed oil ard spirits OF
TIE APPLICATION Of small bit of cotton satur-
ated with ammonia to an aching tooth win often
AN OCCASIONAL TIAsrooNruL Of the white Of an
egg, thoroughly beaten, mixed with lemon juice
and sugar, will relieve hoarsenesA
FoR CHAPPxD LIPS, mix two tablespoonful Of
clarified honey with few drops OF lavender water,
or any other perfume, and anoint the lips ire
SILK AND GREASE spora-A sure and safe way to
remove grease spots from silk Is to rub the spot
quickly with brown paper. The friction win soon
draw out the grease.
CLEAN PAPERED WALLS by wiping down with o
flannel cloth tied over broom or brush, and then
rue t a0wn WITH piece q stale bread Segn at
To TAXI MnDRw OUT OF FINE WHITE Goops-
Grease the spots wen with hogs lard and expose to
the hot sun before you wash the garment. An.
otner method 10 10 soap the spots, and while wet
cover them with powdered chalk.
To CLEAN MARBLE.-Benzine and common clay
are used to clean MARBLE Grease spots can be
removed from marble by the application of q
paste made OF crude potash and whiting Brush
IL all over the surface to be cleansed and polish on
To REMOVE SPEcKs OR DUST FRox THE EYE,
take the upper eyelashes between the thumb and
finger, and draw the Lid completely over the under
lashes, and gently move 1t backward and forward.
Any specks In the eye fasten to the lower fringe
and remain there after having let 60 the upper.
To TREAT SPRAINs, give the affected part rest
and apply warm lamentations II Inflammation
sets In, put on leeches and cooling applications
which may be removed at intervals II necessary.
When the Inflammation subsidies use friction and
stimulating hniments or pouitices made Of bread,
vinegar and water.
BEErs WITH BUrrRR SAucE.-Take two Ber-
muda beets Of medium size. Wash and dry them
without breaking the skin. Boil item for thirty
f1ve minutes In fast boiling water, slightly sailed
which must entirely cover them. Then scrape on
the skin, cut the beetS into slices and the slices
Into strips. Melt an ounce OF butter, add 10 1t .
little salt and pepper aud teaspoonful OF vinegar
Pour IL over the beets and serve.
BAKED CHoPs.-Pile the neatly.trimmed chops
exactly upon each other, putting three or four To-
gether and bake in good hot oven for fifteen or
twenty minutes, adding very little hot water,
and basting occasionally. Then separate them in
such way that all Will become nicely Drowned
Sprinkle with salt and pepper, strew over them q
cup OF bread crumbs rubbed fine and seasoned with
cayenne and little mint. Squeeze few drops Of
lemon and put bits OF butter over the top. Brown
nicely and serve very hot.
ENGLISH MUFFINs.-Let the cook tear on from
her bread dough before breakfast one pint Of the
dough Qor 1ve persons), and soften this with
sweet milk beaten In until 1t Is the consistence Of
batter, Thin enough TO drop from the spoon, but
Al n m hal mr. rnnf Nm
should be half an inch thick In its muffn hoop or
ring, and should be torn apart, not cut. After
for an hour before baking. Let your griddle be
set on the range over night.
Drowned RICE makes q delicious entree. cup
full OF rice Is washed and boiled soft, with pint
and a half Of milk, four tablespoonful Of sugar
and bay leaf. When the nee is soft the bay leaf
eggs are added, beaten TO a light foam, and the
rice Is then placed in a dish to cool When per-
sugar and cinnamon, or with burnt almond dust,
prepared by browning peeled or blanc almonds In
The oven, and then pounding them TO powder.
SAVE TINE IN IRONING.-A great deal OF time
may be saved in ironing If the sheets are folded
and only . quarter Of them ironed, and plain
under clothes are folded together and only half
them smOOlhed. Much time may be also saved In
making and ironing both, II clothes are only made
paa W mother ans has large family
she would live much longer and have time to
teach them something useful II instead OF tucking
and running all their garments, she would make
them as plain as possible.
FOK KEEPING TILED HEARTS, OR HALLS IN ORDER.
II these are in good condition to start with, it is
the easiest thing possible TO keep them 50. Wash
them with luke-warm water and soap and nan-
mel Never use scrubbing brush as 1t seems TO
loosen them In their setting. When washed, wipe
them dry with q soft cloth, and then rub them
well all over with an old silk handkerchief dipped
in buttermilk or little nnseed OIL, polishing them
= mi Trad oflntrf
once W elk, unless there is great deal OF heavy
wear. Use bit OF chamOtS with the oil. Black
and white marble veSttbule checQuered squares or
| mosaics are also kept in good order by the same
process.
How TO EAT Soft. BOILED EaG.-The very incest
way OF eating a SOFT boiled egg is from the SHELL
Place the small end Of the egg into an eggcup, or
you may stand 1t in a small napkin-ring. The
large or butt end OF the egg should have the shell
removed from It; then II you take away q small
piece OF the white you have ample room for salt,
Pspper and s,s small asn piece 9, butter which may
Long handled porcelain teaspoons are the incest
and only proper things TO serve with boiled eggs
| Soft-bOiled eggs may also be eaten from heated
egg-glass; the egg being opened carefully and
turned into the glass. Salt black pepper, and
butter are the proper seasOnings.
HARD AND SOFT WATER IN CoOKING.-Al cooks do
not understand the different effects produced by
hard and soft water in cooking meat and vege-
tables Peas and beans cooked In hard water
containing lime or gypsum, will not boil tender,
because these substances harden vegetable caseine
Many vegetables, onions, boil nearly taSteleSS
in soft water because all the flavor Is boiled out
For extracting the juice Of meat To make u soup
or broth, soft water unsalted and cold at FIRST Is
the best, for 1t much more readily penetrates the
tissue; but for boiling where the juices should DO
retained, hard water or soft water sailed Is pref
cradle, and the meat should be put In while the
water Is boiling, SO as 70 seal up the pores at
PICKING SEAsoN.-ThOse who have not had the
opportunity to make tomato catsup before this
month, Will, OF course, do so without delay. Every
day In September the tomatoes grow more acid
and watery, requiring more boiling and greater
care in 0OLtling, and they are more prone 10 fer
mentat1on. All picking should be done this month.
AruchOkeS, BEANS marines, onions, and peppers
are best done as early in the month as possible.
Corn may be sailed down, also the latest string
beans, for winter USE and will be found more pala-
| table than even the best canned goods. At this
period also are ounces at their height The large
white and yellow peaches are due during the early
part OF the month In good condition FOR canning
splicing. The small green cantaloupes that will
not mature before cold weather, may be used for
mangoes, and make delightful pickle, II nicely
prepared. During the early part OF the month
apples, ounces and late pears and okra may be
dried. In fact, all picking should be done In this
mOnth.-I1bte TUX.
September.
Again the orchards hold to view
tempting, luscious price,
Awealth Of iruit that ruddy grew
Beneath the summer skies
The grape leaves curling, crisp and brown.