Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-01-07
HOME MATTERS.

voRps or WISDOM FoR HOcssKEzPERs-PRKcAU-
TONS 10 ~ TAKzS punrSe THE wISrER-RScIPEs
Fos rEEYARISs a SrxBER OF sEAsoSAsLE AND
ssvoRy pIsREs
SsvKsso TO BED with cold or damp feet
Do NOT Begin journey before breakfast
PASTRY ssOrIp NEvKR enter into the bill OF fare
OF dyspeptic.
WuES HolRsE. sPEaE As LITTLE As possible until
The hOarseness Is recover q from
4 WALK BEFORE RETIRING Is recommended for
persons troubled with sleeplessness-
IT l. SAID THAT ZTSc Is best cleansed with hot
so1py water. then polished with Kerosene
OfLCLoTH NAV BE kEPT BRIGHT Tor ye airs II prop
eT.y vanished each season with good varnish.
NEvER STAND STILL IN COLD WEATHER, especi-
ay after having taken a slight degree OF exercise.
~ SIEErfsG IN COLD Room establish the habit
OF breathiag through the nose. and never with the
op~n mouth.
Thick wooIES STOCKINGS require a slight In
crcase Ia IN size Of the shoe but they VIII prevent
catching cold.
WHEN GOING FROM WARY ATMOSPHERE into a
cooler one Keep the mouth almost closed. 30 that
the air NAV be warmed by It's passage through the
hose before II reaches the lungs.
RYE PASCsKEs--One cup of sour MILK one cup OF
nOur. one cup % rye meal, four tablespoonfus OF
molasses. on eys and one small teaspoonful OF
saeratus; drop from spoon into not lard, and Try
Ike tOuyhnuta
X. u
smell and cannot be thoroughly ventilated a few
trays OF charcoal set around the floor, shelves
and Lodges Will make the air pure and sweet. II a
large basketful Of charcoal b. placed In a damp
cellar where milk "a kept, there Will be no Danger
of IL becoming tainted
MINCED BEEF.-Tnree pounds OF raw beef lean
chopped rne. 1ve soda crackers rolled fine, two
egys well beaten, one and one-half teaspoonfuls Of
ppTs tnre e s nfs , OF pors an cup
MAKE into loaf Bake two hours This should be
sliced cold for tea or luncheon.
FoR TENDER FEET.-A remedy for tender feet Is
cod water, about two quarts. two taolespoonfuls
ammonia, one tablespoonful OF bay rum SIT
with the feet immersed for ten minutes. gently
throwing Tue water over the limbs upward 20 the
Knee Then rub dry with a crash towel. and all
the tired feeling Is gone. This recipe Is good for
sponge bath also.
LITTLE PIGS IN BLANKETS are made by draining
the oysters and seasoning with salt and pepper,
and then cutting fat bacon into very thin slices
and wrapping big oyster in each slice, fastening
frying pan must be heated well before the little
pigs are put in, and they must cock long enough
IoT the bacon to crisp They are 70 be served im-
mediateiy on toast cut into small pieces.
INDIAN MEAL GRCEL-Wet two tablespoonful OF
the meal 10 a smooth paste with cold water, and
STIR II into one pint OF boiling water. Let this boil
halt an hour, and stir occasionally. as IL burns
readily II IL becomes too thick, add water Sea-
soned with salt, sugar lemOn-juic and grated nut
n4es IL becomes quite delicious. " IL sti further
improved by the addition OF q tiny piece OF sweet
butter. u this Is not forbidden
SEA BIscCT.-Take four pounds OF -four. one
eighth pound OF lard. three-Quarters Of an ounce
OF SALT and one pint OF water. Make a dough OF
these Ingredients, roll out thin, and cut with
large round cutter. Another manner 10 make sea
biscuit Is 10 make compact dough OF four pounds
OF -four and one pint OF water. no salt or Iard roll
out and cut with a round cutter; bIke in mod
crate oven that they may dry OUT thoroughly.
CRANBERRY JELLY.-This Jelly, on account OF its
t.1ap r1rl colin ola -
menting various sweet dishes Wash and drain
the berries boil them soft, and while hot press and
strain them through Jelly-oag or the inter
strainer. Put the juice on 10 boil With one pound
OF sugar to every quart. II you boil n longer than
quarter OF an hour II Will lose its nne color IL
should lie cooked In an earthsn preserving pan.
OATMEAL PoKKIpGK.-Take two ounces OF oat-
meal and one and one-half pints OF water Rub
The meal In a basin with the back OF a spoon In a
small quantity Of water. pouring OF the nud after
the cOarser particles are settled, but repeat the
operation until the milk;ness disappears Put the
adding pinch OF SALT and boil until soft, thick
Mucllage Is formed Sweeten 10 taste.
GOOD OYSTER SorP-The oysters should be
stewed and then strained out OF the liquor which
j. 70 be set the back OF the range; the oysters
must be chopped fine, and with rolled cracker put
through a colander into the liquor again, when a
sprg or two OF mace Is added, few grains or
aiispice, plenty o. sal, and pepper. ana pint OF
and patience 20 whip IT, When brought again toa
boil delicious bisque OF oysters Will De ready for
tie table.
How TO Use COLD BKEF.-Cut a pound OF cold
beef into small thin slices into a solid bowl with
about half pound OF lgnt, fresh lettuce cut in
pieces; SEASON over with a teaspoonful OF salt,
htn that quantity or pepper, two spOOnfuls Of
vinegar. and TOUR OF pureSt Lucca OIL stir all TO-
gcthrr hgntly with a silver fork and spoon. For
C4ange caOoage-ettuce may be used, or. II IN sea-
son, little endive Carefully washed or a little
celery and a few gherkins. White harfcot beans
are excellent with this also some chopped TARA
gOn, cherv1l, and an onion or two. With the
addition OF potatoes the lettuce must be omitted,
Using more oil and vinegar, and adding a tea
SpOclful OF chopped parsley. Tue meat and vege-
tables should balance each other In quantity.
How TO CHOOSE BEEF.-If possible, buy the meat
Of Q butcher personally known TO be an honest
man. II the meat has O reasonable proportion OF
fat upon the back and running In little lines
through the lean, and II the color Is fresh and not
very dark red, the meat Is good II the butcher has
Kept II properly for a week or ten days, II may be
supposed 20 Oe reasonably tender. Most butchers
are willing 10 keep meat the right length OF time
for customers. II they take IL at Its first weight; IL
lJ,es a little weight by keeping. When this Is the
Intention. have some Of the bone trimmed on, and
the tat which Is not needed for cooking, and let
these trimmings be sent home with the days mar
k1Jing the ZONES for the soup pot and the fat 70
b TIED out 70 use In the form OF dnppings. After
tie meat Is trimmed let it be hung in the butchers
rrffgerator uatl he pron0unces II tender, but lDt
long enough TO spoil