Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-09-15
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SUGGESTIONS 10 HousEKzkPsRs 10 SAVE ruH AID
fAouBLs-LITTLR THINGS WORTH RExENBHRNo-
fRsvENfrvss AND RxxxprEs-RsCIrn PoR SEA
soNABLB DnHKa
LET CLOTHES THAT FADE soak over night In one
ounce Of sugar OF lead in pail Of water.
CkniNos THAT HAVE BEEN SMOKED with kero-
sene lamp should be washed on with soda water.
AN EXCELLENT FURNTTURR POLISH 10 OF equal
win. ~
10 REMOVE GREASE SPon FROM SILK rub quickly
WIN brown paper. The friction will soon draw
out the grease.
FoR scALD on BURN, apply Immediately pull
unSeed OIL Is better .
10 REMOVE Warts rub bullocks gall on the
warts Two or three times day. and In q short
time they viii disappear.
10 MAKE sEALNe-WAx FOR FRUIT CANS, take
eight ounces OF rosin, two ounces gum shellac and
haif ounce beeswax. Melt altogether.
DoUaHNuTa-One egg, one cupful OF sugar. three
dessert spoonfuS OF lard, one cupful OF sour milk,
one teaspoonful OF soda. and a little nutmeg.
OIL OF TURPHNTINB or benzine will remove spots
OF Int varnish or pitch fron white or co.ored
cotton or wooden goods. After using the goods
should be washed In soapsuds.
10 REMOVE iNDELIBLE INK.-First moisten the
stain with tincture OF iodine, and after a few
minutes remove the iodine stain with solution OF
water.
To REMOVE COLD Sores rub the first finger be-
hind De ear close to the part which Is Joined to
the head. and then rub the sore. The secretion
VIII remove the sore In short time II applied
every twenty minutes.
THICK Brown PAPER should be laid under car
pets II patent lining Is not to be had. 1t saves
wear and prevents the inroads OF moth, which,
however, will seldom give trouble II salt IS
Sprlnked around the edges when the carpet Is laid
POWDERED RosIN is good for q cut. Pound it
until flne, and put 1t in an empty, clean pepper
box with perforated top; then you can easily sirs
1t into the cut, and put soft cloth around the in
1ured member, and wet It with cold water once in
awhile. II will prevent inflammation and sore
ness.
BECHAxEL sAucE-Cut medium-szed onion in
dice and shake over the fire In a pan, with two
tablespoonful OF butter. When they are co ored
light brown add two tablespoonful OF -four,
return 10 the nre, add pint OF milk, season with
salt and pepper, and simmer for hall an hour.
Strain and serve.
A GOOD TOOTH WAsH.-To whiten and preserve
the teeth, take one ounce OF borax and put it In
three pnts OF boiling water before 1t is quite cold
add 10 IL teaSpOOnful OF spirits OF camphor.
When cold put In a bottle and cork tightly. A
tablespoonful Is 10 be used daily In the same guam
thy OF lepid water.
TOMATO SALAD.-Select large round tomatoes,
cut in halves scoop out the pulp, using not to
break the skin; cut several slices OF cold tongue or
chicken into very small pieces without chopping;
mix with the tomato pulp, add a little salt and
lemon juice MI the tomato skins, and place on ice
When thoroughly cold place on DISH with crisp
lettuce and serve with salad dressing.
FIVE WAYS FOR CURING A COLD-Bathe the
feet In hot water and drink pint OF hot lem
onade. Then sponge with salt water and remain
In warm room. Battle the face in very hot
water every tive minutes for an nour Snuff up
NJ
hale ammonia or menthol. Take four hours OF
active exercise In the open air.
PEACH BUTTER.-Select mellow yellow peaches.
Pare and stone. Weigh, and TO every pound allow
three-quarters OF pound OF sugar. Put the
peaches in pOrcelafn-lined kettle; heat slowly.
Mash and stir the peaches until perfectly smooth
tnen press through hue sieve; add the sugar and
boil for nfteen minutes, stirring const nifty. Put
into small Jars anu tie up as directed. Plum and
pear butter may be made In the same manner.
VEAL CHICKEN, AND BEEF can be baked in a
closely-covered stone jar, without water, until
tender, chopped fine, seasoned to taste packed in
melted fat OF It's own Kind (Co the depth OF a
quarter or half Of an inch) TO harden and pro-
the Jars put away In the coolest place you have
be opened and the contents used Tor salads hashes
risSoles, &c.
GREEsE Spots can be removed from silk by
sprtnkling French chalk on the spot and laying
the garment away on a shelf In dark closet. Ii
the stain Is obstinate, this may nave to DE re-
peated. In or Iinary cases this Will b. sufficient
but where the grease is not fresh and has spread
It may be taken out by placing blOJtlng paper over
1t and applying hot iron TO IT, DO not let the
Iron stand on IL long, and IL must not be very hot
as there is danger or the color or the silk being
changed
APPLE FRITTERs.-Make a smooth batter of one
half pound OF flour, three eggs and half pint OF
sweet milk; salt to taste. cut one dozen large,
juicy apples into slices, after peelng and coring
them. Put the slices into the batter. Have ready
pan OF equal parts OF lard and butter boiling hCt
Take the batter up In ladle, allowing q slice OF
apple 10 each fritter, and drop into the hot lard.
Fry brown, drain u moment, and serve with pow
0ered sugar and nutmeg.
OYSTER SOUP.-The oyster should be stewed and
then strained out OF the LIQUOR which is to be set
on the back Of the range; the oysters must be
chopped fine, and. with rolled cracker, put
through coand r into the liquor again. wnen a
sprlg or Two or mace Is added. few grams OF all
spice, plenty OF salt and pepper and pint of
cream, all the better II some has the time and
patience TO whip 1t. When brought again To a
BOIL delicious bisQue OF oysters will be ready for
the table.
How TO COOK OATMEAL-Put four tablespoonfus
OF finest quality Irish oatmeal, with one quart OF
cold water, into double boiler; add a teaspoon.
ful OF salt. and stir for moment to mix. Stand
II over brisk fire and boil without stirring for
two hours or until The me i has consumed the
water, and the mass has thick Jelly like appear
ance; push II to the back part or the range where
IT Will steam over night. In tue morning bring
the oatmeal carefully into large, deep dish. Do
not stir or scrape with spoon. Ir properly cooked
It Will turn out like boiled RICE each grain swollen
tour times It's normal size, and no two sticking to-
gether. Serve warm with sugar and whipped
cream, or with plain, thick. sweet cream.-Idbie