Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-04-07
HOME MATTERS.

NOTES OF INTEREST TO HousEwrvHs-How TO SAW
4 TIxx AND TRANSFORMATIONS Fos vsrye BROKEN
| soar, BAKfNG POWDER, ETc--How 10 MAKE NoCE
| TERRApN-REcrPks FOR sIsFLE DrT Who'll Isoxx
DnBKs.
FKurr, FRrsH on DRIED, should form part oil
| the nursery breakfast
| pulled" FIGS, without their skins, sugarsd and
eaten with cream, are a dainty dish.
10 BRIGHTEN OR CLEAN silver or niekes-plated
| ware, rub with a wooden cloth and flour
| IN USING BAKING POWDER, one level teaspoonfu]
Is the proper proportion for each cup OF flour.
FISH Is DONE whenever the flesh lets loose
1 fork. 'N'~~ "'A
SPIRITS OF AMMONIA rubbed over nickel orna-
will Keep them bright
| WHEN COOP MANY THINGS are to be prepared
the COOK should have everything weighed and
| measured before commencing.
| iotNs CHILDREN AT NIGHT.-r fs best to accus.
tom even quite young children to take only a
| uilnA vi water when waking at night.
| AS CHILD GROWS OLDER It requires less sleep
put even az two years ought to sleep thirteen or
| fourteen hours out OF the twenty -four.
NEVER Sun FEATHER BEDS. Air them thoroughly
III ~, WHY Jay IN cool place. The sun draws the
oiI ana gives the feathers rancid smell.
10 USE THE BROKEN BITS OF SOAP sew them TO-
| =
use the cushion as both q wash-cioth and soap-
holder while bathing
PROPORTIONS TO JUDGE Br.-Two teaspoonfuIs
vi oahing powder are generally about the same
ID strength as one teaspoonful OF cream tartar ana
ohe-nah teaspoonful OF cooking soda.
CARE OF TIN vEssELs.-Tin vessels rust and are
| OFTEN worthless in few weeks because. after
Washlng, they are not set on the stove for a mo-
sr or IN the sun, to dry thoroughly before they
For RoAoHRs.-sprinkle borax for the large
rodches OF put PHOSPHORUS paste about On bits of
s,ans ior the small red ones, at night only. The
ourax Is perfectly safe and can remain all day
where There are children
scALLoPRD CopFIsH.-Mixed together two tea.
CYPRUS OF mashed potatoes, one and half tea
eupIuls OF cold boiled goldfish two and half tea
cupiuls OF milk, one-half egg and one-uuarter OF
seee9plul Oh butter, bake light brown.
Fos REMOVING DUsT.-There Is nothing so
eHect've, In either removing the " hte dust around
the oak wood rails, or the dark dust from the
swnlte' as the common toothbrush with little
paint. 'o -'e
EscALLoPED oSIoNs.-Take eight onions and
COOK IN plenty Of water with one tablespoonful OF
salt, Two hours; when tender, drain, put In a
baking Dish, cover with one pint OF cream sauce,
and brown In the oven.
now TO WASH GRAY HAIR.-One teaspoonful OF
taf'afic acid In two quarts of tepid WATER rinse
thoroughly. Wetting the hair to crimp or curl
VIII give the hair yellow or pea-green shade
white halr must never be done up damn. Be care
iai the acid does not get into tue eyes
10 MAKE PERFECT BATTER use one even cupful
Vi sited Hour to one full cup Of milk and one egg
Beat the egg very light, add a pinch Of salt and
she milk: Then pour it very gradually on the
nod, s.Irlhs an the time, so It won't be lunpy,
minutes. " S
HAM RELrsu.-There is often quantity OF vel.
low rat left from ham; cut tt TIP into thin slices
with any other slices OF cold meat and fry nice
Dro|h. Mash all the cold potatoes, cabbage, &C.,
yvu nave, ana Try In the fat OF the pan when the
slices are removed; warm a dish, put the vepeta-
pies az the bottom, and lay the slices on the top;
STRAWBERRY CREAM Is very easy to make Pass
ABOUT haf pot of strawberry jam, or a pound of
iresn strawberries. through a sieve, whip I'D q
pint or cream, add the strawberry Juice sweeten
II necessary diSSolvea half ounce OF isinglass In
i nt.,e nh, lux WIN IT, stir well together. turn
will require ice.
TOMATO SAUCE FOR CHoPs.-Melt piece OF butter
the size OF an egg, and mix it well with dessert
spoonful OF cornstarch. add the contents OF glass
Dottle OF tomato sauce; mix well, and then put in
posed OF Glove OF garlic. bay leaf, a spriQ OF
thyme, another OF marJoram, ard some parsley.
Keep the sauce hot until it Is wanted when the
bunch should be taken out.
EGG SAUCE For SPINACH.-Melt tablespoonful
Oh outter, add to 1t an even tablespoonful OF -FOUR
mix until smooth, ana add half pint OF boiling
water; stir rapidly until the sauce is smooth and
Vevety, take from the fire, add tablespoonful of
outter cut INTO Dts teaSpOonful OF lemon tufce
hai1 teaspoonful OF salt, and dash OF white
pepper mix until the butter Is melted and add the
yoks OF the egg that have been pressed through a
around the spinach and serve.
MOCK TERRAPIN.-Cut leftover beef into small
pieces then take cupful Of milk, piece OF but
Ter as large asa walnut, rolled In iour half nut
meg, shake OF cayenne pepper, level saltspoon.
mixed with yelks OF two hard-boiled eggs a large
spoonful OF currant jelly. Chop the whites or the
eggs. put them with the meat and all the other
ingredlents Ia stewpan, let them get thoroughly
neaeeo surring all the tine) then add very gradu-
ally two tablespoonfuls OF vinegar.
BRAIsING.-The word "braise" means to cook
meats slowly In closely-coyered pan In the oven.
the pan containing suf1icient water TO keep up a
goodly quantity OF steam. The meat should no
placed Ia the bottom Of the PAN the pan partly
nled with boiling water; a teaspoonfui OF salt
bay leaf, If liked. Now cover the pan closely and
place on the bottom or a moderately.hot oven and
bake or COOK fifteen minutes to every pound OF
meat, DaStlng every half hour. Meat thus cooked
should De OF delicate brown, juicy and tender
You cannot roast in a braising- pan--meat is al
ways dry and tasteess. brown sauce should be
made fron Drowned butter and Hour and the
liquor from the bottom OF the bra!sing-pan. No
more delightful dish can possibly be served tnan
Dratsed fresh beef's tongue. The follow
OF mutton, fowl shoulder OF mutton, the upper
round OF beef the boiar piece OF beef INLET or veal
which makes that delicious frtcandeau, calrs or
Sleeps liver, and fresh ham.-Idbie Talk.