Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-11-10
HOME MATTERS.

Il A@&~~s
coMMoS-sENsE SUGGESTIONS TO INDusFRIour
NEUTRALITY-SUSPICIOUS. AND PREVENTIVE
WORTH KEEPING ON HAND-How TO PREPARE
THE THANKSGIVING TURKEY.
AwEAK SOLUTION OF SALT il Q remedy for
| indigestion.
AFEw OUNCES OF BACON chopped with veal
| or beef make an excellent breakfast sausage.
HANG UP EVERYTHING that will hang in the
kitchen. 1t will save time when you go 10
| sweep it.
KEEP Your BREAD PANS AND PIE Dmzzs free
| from i'll flavor by always washing them in hot
| water after using.
WHEN Our OF MACHINE On use kerosene and
fresh lard, equal parts, well mixed, and it viii
| answer the purpose.
FoR COFFEE SrANs.--Try putting thick gly-
cerine on the wrong side and washing 1t out
with lukewarm water.
SIMPLE, PLAIN, FooD, served on . clean cloth,
decorated with few cheap flowers, has . re-
timing influence in every household.
OLD WALL PAPER can be very much improv-
ed in appearance by simply rubbing 1t well
with flannel cloth dipped in oatmeal.
OLIVE On SATURATED WITH CAMPHoR makes
| an excellent application for infammatory
swellings; also for rubbing rheumatic joints.
How TO KEEP Coop FIRKs.-Keep the fires
free from ashes, never allow the coal to be
above the friedrich and use the hampers with
understanding and intelligence.
WHERE OATMEAL IS LEFT FROM BREAKFAST ii
may be mixed with milk; then thickened with
-four; salt and baking powder added, and the
mixture baked on a grfddle or in gem pans,
| and served hot for lunch.
How TO KEEP CHEsrNUTs.-Take one pint OF
salt to each bushel of chestnuts and shake il
well through; keep them in dry place where
the temperature is from 40 to so degrees, and
they will keep from four to six months.
SMALL BREAK IN THE CEILING can be easily
repaired by mixing equal parts of plaster Of
Paris and white sand (marble securing sand)
to paste, applying it with knife or fat piece
OF wood. This cement hardens at once.
On VERY STATE OCCASIONS the ordinary finger
bowl is not set on at formal dinners, but sill
yer, gold, or china dish, containing rose water,
is passed, and each guest dips corner Of his
napkin into it once to freshen the lips and fin.
gers.
To BRIGHTEN D1NGY, SPOTTED GILT FRAMES,
moisten small sponge with spirits Of wine or
oil of turpentine and rub gently. The specks
and dirt will be removed. Do not use the
sponge very wet, and allow the frame to dry OF
itself without wiping.
For BoILs.-A person affected with boils
should eschew rich pastry, gravies, and every
kind OF meat, excepting lean mutton. The
boils may be brought to head by using a
warm pOultice Of camomile flowers. or boiled
white lily root, by fermentation with hot water,
or by stimulating plasters.
To BRIGHTEN SLATE MANTEL.-Sponge it
with clean water, and rub it with piece of
chamois skin Clipped in clean water and wrung
out) and wipe it off. If it still remains dull
after the above, take some ''rotten-stone," wet
| piece Of felt apply the ''rOtten-stone" to the
felt. rub the mantel with it and polish with the
hand.
SWEET BUTTER SAUCE FOR PUDDINa.-Wash
four ounces of butter; squeeze it dry; beat it to
hard sauce with half pound of powdered
sugar; then put the yelks of two eggs in cold
bowl; stir it minute, then add to it a little of
the hard sauce; when well mixed add more,
| about a teaspoOnful at a time; when the hard
sauce is blended with the yelks Of the eggs,
stir in by degrees a wineglass of brandy or rum.
Keep on ice till wanted.
PICKLE LILLIE.-One peck of tomatoes, II
green peppers, 2 heads of cabbage, 6 onions,
all chopped fine; add / pint of SALT cover with
cold water, let it stand twenty-four hours, drain
1t of, rinse 1t well with cold water. drain it
again, take equal parts water and vinegar let
it simmer half an hour, then drain it again,
add l tablespoonful of cloves, l Of allspice, 2
ounces of mustard, l pint of molasses, pint of
sugar; cover with cold vinegar.
COFFEE AND TEA.-A noted French chef
makes coffee by pouring boiling water on the
ground berries; after filtering the water is
again boiled, and again poured on the coffee
and finally third time. He does not boil the
coffee and water together, nor put the coffee in
cold water and let it come to boil. To make
good tea, he says, you must pour boiling water
on it and throw it out Immediately. Then pour
one-third Of the boiling water required put
add another third, and finally the last third,
repeating the steaming, in order to let it draw
without boiling.
THANKSGIVING TURKEY.-1n purchasing the
turkey, choose fat hen, not weighing over 10
pounds. SINCE, draw, and wipe we'll with a
damp cloth. In drawing be very careful not to
break either the crop or the intestines. Put 2
tablespoonful of chestnut stuffing into the
cavity from which the crop was taken; sew up
the skin on the back of the neck, and fold It
down to give plump appearance to the breast.
Put the remainder Of the stuffing in the body;
sew up the vent, and truss the turkey as round,
plump, and compact possible. The turkey
should roast at least three hours in an oven,
hot for the first hour, and moderate for the
remaining two. Put the excess fat taken from
the inside OF the turkey over the breast and
egs; add to the pan half pint of boiling water.
The turkey should be basted with its own fat
every fifteen minutes while roasting, and salt
should be added to the pan Ga teaspOonful) at
the end of the first hour and the turkey should
be well busted with pepper. Do not add water
after the first has evaporated For the chest
nut stufing roast one quart of large chestnuts;
when done remove the Shells and mash the
chestnuts through a colander; add ounces of
butter, level teaspOOnful of SALT and salt
spoon OF white pepper.-Tdbie Talk.