Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-03-03
HOME MATTERS.

/ - >~>~~e
| WORDS or ADVICE TO MISUNDERSTANDING THINGS
WORTH REnEnBERNG-How TO SAVE TNE AND
TRoUBLE-REcrPEs FOB SIMPLE But WHOLESOME
| DISHES.
|
| COVER PLANTS with newspapers before sweep
Ing
WET ToEAcco applied to q bee or wasp sting win
| give relief
To CLEAN DooRPLArKs use solution OF ammonia
In water, applied with q rag.
EGGsHELLs BURNED IN TIE OVEN and placed upon
the pantry shelves viii keep bugs away.
| Por-ovERs-Two cups OF milk, two cups Of four,
| Two eggs Bake In cups for breakfast or tea.
\ CL0rHKsPINs BOILED few minutes and quickly
dried one or twice a month become more durable.
| ORANGES, both whole and as marmalade, are SIM
ply delicious preserved In honey, and SO are man
goes
If RIBBONS NEED RENEWING wash them In cool
suds made OF soap, and iron when damp. Cover
with clean cloth and iron over IL.
NICE TABLECLoTHs AND NAPKINS should not be
allowed to become much soiled, so that they Will
water.
WHEN THE RUBBER ROLLERS Of the wringer be-
comes sticky as they very often do after wringing
flannel, rub with kerosene and wipe dry, and they
VIII be nice and smooth
WHEN UsrNG STALE Bread for buildings always
soak 1t In cold liquid. Bread that has been
soaked IN cold milk or water is light and crumbly,
whereas that soaked in hot liquids is heavy.
To SET DELICATE CoLoRs in embroidered hand
Kerchiefs soak them ten minutes previous to wash
Ing in pail OF tepid water in which dessert
spoonful OF turpentine has been well stirred
IF THE FLAT-IRoN Is DIRTY tie up piece OF yell
low Deeswax in rag. and when the iron is almost
out not quite hot enough to use rub 1t quickly
with the wax, and then with a coarse cloth.
VEGETABLES WITH A STRONG FLAVOR, such as
no Inv
ting them to boil in cold water renewing this from
Kettle OF boiling water as soon as 1t comes to a
scaid.
OTL~CLoTHs should never be washed in hot soap
suds; they should first be washed clean with cold
water, then rubbed dry with cloth wet in milk.
| hearth.
If You DIP YOUR BROOM in clean, hot suds once
week, then shake 1t till 1t is almost dry, and
then hang 1t up, or stand it with the handle down,
IL VIII last twice as long as it would without this
APAN OF SLICED Raw ONIONS placed in a room
where there Is diphtheria will absorb the poison
and prevent the disease from spreading. The
onions should be buried every morning and fresh
BRONZE MAY BIZ RENOVATED and recolored by
mixing one part OF mur1atic acid and two parts of
water Tree the article from all grease and dirt and
! fsh with sweet Oil.
TO TAKE RUST OUT OF STEEL rub the steel with
sweet Oil; In q day or two rub with flnely-pow-
dered unslacked lime until the rust all disappears
| tnen OIL again. roll IN wooden and put in o dry
place, especially If 1t be table cutlery.
TO PREPARE AN EGG FOR SICK PERSON, beat the
egg until very light; add seasoning to TASTE and
| then steam until thoroughly warmed through
! Inls VIII not take more than Two minutes. The
| most delicate stomach will be able to digest 1t.
| TO MAKE SILK WHICH has been tumbled and
wrinkled appear nearly like new, sponge It on the
| surface with a weak solution of gum arabic on
white gloves and iron it on the wrong SIDE Strong
Dack Tea, cold Is good thing to clean black silk
FRENCH ToAsT.-Take one pint of milk, pinch
OF salt, and one egg well beaten, and stir all
! thoroughly together; cut stale loaf of bread In
Slices dip In this custard, and fry In butter In
lying pan Serve piled on napkin, as you would
BREAD FRrTTERs are made by taking out lump
OF dough from the bread which has been rising
over night roll and cut into little dlamondshaped
pieces let rise about an hour, then fry in kettle
Iul OF hot fat, as you would doughnuts They
make very nice variety for breakfast.
In BOILING MEATS take the fat from the ton of
the water and save for cooking or soap. In roast
Ing meat pour the grease out OF the pan and dip It
out bef0 1t gets burned 1t will be excellent for
use In cooking But II 1t stays till the meat is done
ant flavor.
PoAcHED EGGs.-Serve poached eggs in slices OF
| fried bread that are previously covered with the
finest mnce OF hot (warmed over meat This is
substantial yet dainty dish for luncheon. Make
the meat a m1nce or chicken or turkey, and add a
few chopped truf1es around the well formed eggs
| and you have dainty French dish.
FRIED CABBAGR.-Chop cold boiled cabbage and
drain very dry. Stir In little melted butter.
pepper and SALT with three or four tablespoonfls
cream Heat all in buttered frytng-pan. stirring
| until smoking hot; then let the mixture stand
| Just long enough to brown slightly on the under
SIDE. lis Improved by a couple OF beaten eggs.
GOLDFISH WITH EGGS.-Put one cup OF picked
| f1sh into one quart OF cold water heat slowly
when hot mot boiling pour OF water, remove fish
to another dish. put into skillet one pint OF nice
rich milk, thicken with one tablespoonful OF -four
add FISH, piece OF butter Size OF a Walnut when
and serve at once.
In SELECTING BEEF bear in mind that meat kept
for day or two Is vastly superior to that which ia
absolutely fresh. The former looks dark and
rancid and almost UNIT to eat yet It is vastly su.
the family mans attention by It's bright red Color
The knowing hotel man, however, wants his beer
three or four weeks old, providing, of course, he
can get peer dealer who will keep 1t that length
OF time for him.
The CARE OF PLANTs.-Plants must have pure
air as well as animals, and every day, when the
temperature outside IS above freezing the wfn
dows must be raised, or ventilation in such way
as to avoid direct draft or cold air upon the
plant sunlight Is also Indispensable and ii plants
cannot De placed where the sunlight will reach
where the sun will strike them once or twice each
week for an hour or TWO.
CLEVER MIxTURE.-The accumulation OF stale
bits In the bread and cake boxes may form the
basis OF very toothsome puddings of which Har-
per's Boar gives the following example,: "HaIf n
pound OF bread crumbs half O pound OF cake
crumbs, one pound OF beef suet two pounds OF nos
and Two eggs Pour over the crumbs enough milk
10 soften them and make Sttn PASTE cut the figs
into small pieces, chop the suet and add both and
51e eggs wei 6sasen to inc paste, mix thorough
CooKIEs.-Almost every one likes good cookies
and II there are any children around the house
then there ought to be cookies anyway, because
they are SO much more wholesome than rich cake
Here Is one way to make them: one cup butter
tablespoonfuls milk three tablespoonful BAKING
powder. Rub the flour and butter tbOrOuohIy RI,
Rether, cream the butter and sugar. beat the eggs
separately, add TO the whole nutmeg, Cinnamon ar
any navOrfng pref6red. Sift in the hour and bak
inI-powder and make 1t Stin enough to roll ont and
cut in any shape desired.
How TO COOK RIcK-Isice would be more ponu.
lar dish than 1t Is If people understood how to cook
1t properly. Usually it is served in a soggy mass
as different from the well cooked article as a wa.
ter-soaked potato Is from Dry mealy one. The
Japanese method OF cooking rice, as reported by
an observant traveller, is TO pour enough cold wa
ter ON TO prevent the rice from sticking TO the nor
which has tght-ntung cover, and Is set over q
moderate IRE. The rice is steamed, rather than
boiled, until done; then the cover Of the pot is
Ia zen on the surplus steam and moisture allowed
TO escape. and the rice turns out mass OF snowy
white Kernels each separate from the other.
To KEEP ClsTKRNs CLEAN.-With some precau:
tons cistern water Is quite free from objection
The urecautfOnS p observed IN hovo e..