Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-08-11
HOME MATTERS.

WORDS OF ADVICE TO PRACTICAL HoUsRKKxrnns-
MANY LITTLE THINGS WELL WORTH RHNENBKR-
No-TTNB AND LABOR SAVING sUoGHsIIoxs-Ae-
cIF1 FOR sUNNRR DrsHKa
SWEET PorAross dipped In egg and bread crumbs
are delicate and nice II fried quickly nice brown
Few DRoPs OF HOUSEHOLD AMMONIA, diluted
with water, on . bit OF flannel will brighten AL
brass, and you need not let II touch the WOODWORK
SMALL BOZ FILLED WITH LINE and placed on .
shelf In the pantry closet Will absorb the damp
ness and keep the air In the closet dry and sweet.
PRAcHEs TO H KErr ANT TNk should be spread
out on shelves In Q cool, dry cellar, looked over
carefully everyday, and all the specked ones used
nrst
SODA Mux.-This is an excellent and nourtshing
drink In hot weather, and will remain on the most
delicate stomach when anything but koumiss
phon and milk.
MEAD-Three pounds Of loaf sugar; pour three
pints Of boiling water over it. add one pint Of mo-
ounce Of tartaric acid; to be bottled and used as
syrup with soda.
To CURE FRECKLKs take two ounces Of lemon
Juice q half drachm OF powdered borax, and one
drachm Of sugar. Mix these together, and let it
stand In a glass bottle for few days then rub 1t
on the hands and face occasionally.
PoNsEE SILK must be washed in tepid lather;
soap must never touch 1t, as it makes 1t harsh;
hung to drain without wringing after being well
rihsed, then folded while very damp, rolled n a
cloth and ironed after twelve hours.
NEVER Put AWAY Food ON TIN PLArEs.-Fully
onehalf the cases OF poison from the OF canned
goods is because the article was left or put back
into the tin can after using. China, earthenware
or glass are the only safe receptacles for 'left-
overs"
AN ARABIAN REMEDY FOR SUNsTRoKE.-Bind the
mead with wet cloths, wet another cloth, fold 1t
into small square, cover thickiy with salt, and
nj ha m ho nd
the ears and mustard plasers to the calves of the
legs and soleS OF the feet.
ALL MILK VESSELS and utensils should be thor
oughly washed and scalded and allowed TO get per-
fecty cold before the milk is put in. Pitchers with
narrow necks are unsafe to use for milk, as they
cannot be thoroughly cleansed nor is it even safe
10 add fresh milk to that which is left over.
HEAT rs GOOD for both salt and sugar to be used
in cooking. II you heat the salt Qor corning been
on plate in the oven before using IL will penetrate
satisfactory dish. II you heat the sugar in the
same way on a large fat dish before preserving
your fruit will boil sooner, especially with jelly.
CREAM CHEEsK.-Takea pint OF cream which has
stood untouched for twenty-four hours since SKIM
ming tie 1t up in muslin bag, and let 1t hang two
or three days, according to the weather, Till 1t
ceases to drip Then turn 1t out, shape IL, and
lay IL between StrawS Sewed together, with light
weight on 1t. Ii win be Mt to eat in few days.
CHICKEN CRoQUETTEs.-A dish Of cold chicken,
which should be cut from the bone and minced
tine, then season with salt, pepper and Juice Of a
lemon. Let this stand one hour, then make a
oatter OF Two eggs 10 pint OF milk, little salt
Stir The chicken in this and drop It by spOonfulS In
boiling rat Fry brown, drain, and serve.
The BREAD-Box.-Empty and wipe the bread
box every day, airing 1t well before the bread Is
put In. Examine all bits and broken pieces, as
they are liable to mold even In one night, and
moidy bread has to be thrown away. It is better
TO dry the bits every day in the oven, roll them
fine, while hot, and put them In an alright jar,
and not allow them TO collect in the bread-box.
WASHING WITHOUT SoAP.-A laundryman in the
vicinity of Paris has discovered very ingenious
method OF cleaning linen without soap. He uses
no soap nor lye nor chlorine, but replaces these
substances by boiled potatoes, with which he rubs
the linen. This curious process, 1t appears, Is
much superior TO those hitherto employed, and
the worst sOied cotton, linen or silk, cleaned by
this method, are made winter than they could be
by the use OF an alkali.
A GOOD DocTOR SAYS, mot only from practical
personal experience, but theoretically scientific
grounds also, safeguard against much prevalent
summer illness lies in the free use OF lemon juice
Citrlc acid helps to supply the place OF the fluids
which are unduly diSsipated through The pores Of
the skin In hot weather. Drink plenty OF lemon
juice and you can stand the heat Infinitely better
than those who do not make use Of the fruit with
which nature has supplied tropical countries"
In COOKING CORN do not put any salt in the
water, as it shrivels and hardens the grain; a Ia
the sweetness which city corn generally lacks.
Corn should be put into boiling water and cooked
only five minutes after 1t begins to boil Cooked
corn Will not keep over night, except on Ice dur
ing this month, so that Is better to cook no more
than Is needed. 1t sOurs quicker than any other
vegetable, therefore 1t Is safer TO taste the er-
overs before using.
WHERE TO KEEP vRGETABLRs-When brought
from market vegetables should not be allowed to
stand In a hot kitchen. sweet potatoes should be
kept In the coolest, dryest place you have and
carefully looked over every day, picking out all
that are unsound. DO not throw these away; cut
out the bad places, carefully Scrape away every
particle that is soft, let them lie in cold water
hall an hour, boil them in sailed water and use
them for cuStards or for frying. Cucumbers should
be kept on Ice; corn, unhusked, on the cellar floor.
A DRINK ESPECIALLY ADAPTED FOR INvALIDs is
made by cutting four lemons into halves, SQueez-
ing the juice into three pints OF boiling water,
then taking half a pound OF lump sugar and rub
bling the peel until The sugar is yellow, 50 to get
at the essential oil OF the peel. Pour the whole
into Jug cover 1t, let 1t cool and strain Cracked
ice may De stirred into a tumber a few minutes
before drinking. When the patient Is recovering
1t is well TO add the white OF an egg and then
froth up. When so prepared this makes a most
nutritious drink, particularly soothing In OF
fever and bowel complaints OF children.
SUET As PREsERvER.-It is stated that meat
may be kept sweet for several days by dipping 1t
for moment In boiling suet laying 1t In a dish
and then covering it with the melted suet which
Is then allowed 70 harden around and over it. The
suet Is easily taken OF when the meat Is wanted
tor cooking. The suet which has been melted Will
keep sweet and good all summer, and Is ready for
use when required The pieces OF suet attached
to sirloin steak II put In a pan ana set In the
oven Will melt and can then be strained into a
Kettle kept Tor the purpose or course, 1t gets
hard, but Only minute or so Is required to chop
1t fine for dumpiings, buildings, &C.
How TO MAKE AN leg POULTICE.-Spread layer
OF l1nseed meal three-fourths of an inch deep on
cloth OF proper sze and put pieces Of ice the size
OF marble on the meal at intervals of an inch;
then sprinkle lightly with the meal; cover with
cloth and turn over the edges; apply the thick
surface To the skin. The meal protects the skin
and excludes the air from the Ice, thus preventing
melting. 1t Is TO be supposed that everybody
knows how to break Ice In pieces OF the given SIZE
by holding the head OF pin firmly In a towel; on
the other end OF the towel place the bit of ice and
drive the pin into It, cleavtng directly piece of
any size you choose TO apportion.
ABOUT PRESERVING KETTLEs-Copper or bell.
metal are undoubtedly the best to use with care
Acid fruit should not stand for long time in a
slowly-heating copper kettle. The fire should be
hot, the sugar readily dlssolving to make plenty
OF juice, which, by boiling rapidly, prevents any
hurtful action on the copper. Porcelain lined ket
ties are more apt 10 burn II they touch the stove
There Is a new crock OF earthenware that does not
touch the stove but sets in Tin jacket that
touches the range top mot presenting any surface
TO the hame), that promises WELL But the hand
some Del-Inetal kettle Is an heirloom In many fam
lnes-the cleaneSt ana quickest preserving veht-
cle All such Kettles should not only be put away
clean AFTER using, but must be cleaned again when
brought out on preserving day. Vinegar and salt,
or fine ashes and vinegar scour It completely and
be proud OF your bright kettle as you put It on the
range to heat before using