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

LII ~ A4N44NO ~ u A1Ss
HOME MATTERS.
MATTERS or INTEREST TO PRACTICAL HousxKEHrRn-
skAsoxABLs ADVICE WELL WORTH F0LLowM0-A
SuxBKR or SUMNER DrsHks-soUND SUGGESTIONS
CoAr Of oil OF bay applied to the walls OF
OF dies
SALT is said to be good preventive Of bugs.
Wash all the shelves ahd drawers with strongly
For RUBBING FURNrrURE.-Take Of olive oil one
par, o. vinegar two parts, apply with one DIT OF
canton flannel, and polish Oh with dry piece.
The BEsr DUsTERs are cheese cloth, especially
after IL Is washed once. few yards OF this cheap
material are Of great use tor many things In the
BOILING PUDDNas-Half an hour for every half
pound OF pudding is a standard time for boiling.
mealy potato grated while hot and beaten up
with milk adds TO the lightness OF puddinga par
tlcularly wnen they are to be eaten cold.
ErPLs Ice CRzAx.-Three quarts apple sauce
sweetened to taste, one quart water In which
apples were cooked one quart sweet cream, beaten
well together; Just before cream Is frozen, Deaf
light the whites OF three egs and stir Into 1t.
CHILDRENs NfGHT-GowNs should never be very
thin; linen, muslin, and the light lawns are wholly
unsuited, for they are not heavy enough to AFFORD
the projection that children require during sleep.
Cotton flannel Is an excellent material for this
purpose.
LIQUID DEADLY TO CArERrnLARs and other
animated pests Of trees and shrubbery comes from
boiling leaves and stems OF tomato plants until
the juice has been extracted This has considera-
BILE odor, which remains for some time, and the
appncstion does not hurt the plant.
The OIL OF WoRMwOoD, II sprinkled about, will
keep feas out OF carpets and clothing. Borax
n DIV
mosquito bites, &C. BY dissolving one ounce OF
borax In pint OF distilled or bOei water you get
one OF the best remedies for bites and stings.
SALAD OF BEANs-Put in q bowl three pints OF
cold boiled string beans cut In pieces about an
inch long, and an onion cut in very thin slices.
Add two tablespoonful OF chopped parsley, six
tablespoOnfuls CT oil, Two OF vinegar ana pinch
OF salt and pepper. Mix all well together and'
serve.
To MAKE RASPBERRY JAM weigh equal proper
lions OF fruit and sugar, put the fruit in preserv
in kettle with q little current juice, pint to
six quarts Of berries, mash the berries as they
cook. using silver or wooden spoon Let 1t cook
Wei before adding the sugar, after which boil zen
or fifteen minutes.
A TEMPTING SANDWICH is made by chopping q
slice OF raw beef very fine with slice or two OF
raw onions or some green leeks. The beef and
onion must be so fine and so blended that nobody
could tell it was uncoOked mOrSel. Spread rye
bread thiniy with butter and put a good layer OF
the prepared beef between.
To BLANCH SWEET BREADS OR KIDNEYs-Put the
article in cold wafer over the fire, and when 1t
bos take 1t out and plunge it into cold water for
the second time, and let 1t so remain until cold.
This gives plumpness and Wilderness. Tongues
are said TO be blanched when, after long boiling,
the skin can be peeled on.
APPLE PIR.-Make your pie as usual, adding
your spice and little salt, and then bake Put
your sugar ia a tin and water enough 70 make a
strip; let 1t cook and when you take your pie from
the oven insert a small funnel In the pie and pour
In the strip hot, and you have moist, finely sea-
soned apple pie, without any Juice IN the oven.
Use LEMONs.-A safeguard against much prev
alent summer illness lies in the free use OF lemon
Juice. Citric acid helps to supply the place Of the
fluids which are unduly disSpated through the
pores OF the skin In hot weather Eat plenty OF
lemons and you can stand the heat Infinitely
bett than those VINO do not make use Of the
fruit.
To REMOVE RUsr FROM FINE STEEL lNsrRU-
MENrs.-Mx ten parts OF tin putty, eight OF pre-
pared bucks horn, and twenty-five OF alcohol to a
paste. Cleanse the article with this, and finally
rub with soft blotting papr. You can preserve
them by coat Of colorless lacquer. A gun can be
Gle ned by Stopping tho opening and pouring 10
barrel. Then coat with paraffine.
KEEPING LEMON JUICg.-Squecze and strain 1t, al
lowing cupful OF white sugar (nore or less), &C
cordng 10 the individual taste. to each lemon; stir
together until dissolved, put In small bottles and
tie cotton bitJint over the top. put 1t In pint
elfhealing Jars; set In COOL dark, dry place. II
sired TO keep fora long time IL Is better TO put
the juice into granite or porcelain-lined kettle,
bring TO a boil and seal as before
BOILED LEG OF LAMB AND WHITE SAUCE
Choose leg weighing not more than i've pounds:
have ready saucepan Of boiling water, into which
plunge the lamb. and when it boils up draw the
saucepan 10 the side OF the fire and let 1t cool lit
quarter hours, reckoning from the time the water
begins 10 simmer. Make some white sIuce ana
pour over the lamb; garnish with sprgs or boiled
cdu6ower.
MILK AND LIME WArER.-Those who commonly
say milk "does not agree with them" can usually
make IL agree by adding one or two tablespoonfuls
OF lime water to the goblet full half pint milk
Lime water by the gallon may be made with a few
ce IT'S worth or lime and pure water. The water
will not take up any more than it can hold In sus-
pension, 80 you can poor on all the clear liquid
! from one bottle and adj more water 20 your re.
| IN lining lime In your quart bottles
How TO Treat CovERLEss CANs.-Now that the
canning season Is at hand 1t may be or interest to
the readers TO know that TINT have lost their
covers may be ma lie TO keep fruit In perfect condi
on, then simply lay over the top piece OF cotton
batting, split with the fuzzy side down. and secure
| IL with a small piece OF board Or any thing else
| that will answer for weight A wad OF cotton
| batting makes a cork that needs no sealing. No
one need hesitate 10 treat the finest preserves In
tuiS wa.
JELLIEs SHOULD STAND OPEN a day or two after
| being put into glasses, that the moisture may
l
dust. II thin, let them stand in the suns rays
In day or two cut papers to mt the -ldsSes; dip
| these in brandy, alcoaol, or white OF eSI, and
press them closely Oh top OF the jelly. very ODD
fashioned method Is TO pour melted butter c.ean
mutton fat on top anu let II harden. All 1eile5
and preserves should be So covered; then, II mold
appears, It can easily BE- removed without wasting
the fruit Finally. put on the glasses the covers
made for that purpose, Or cover with paper, past
| ing ne edges down.
/ CHERRY PIE.-Take one and half pounds cher
ries AM pick the stalks from them; put them with
two tablespoonful OF sugar, into pie-dish, With
| a small cup turned upside down In the midst OF
them. Make half pJun OF pun paste As follows:
TLke hall pound OF d ur, dry II, and sft It, and
make 1t into a paste with quarter OF pint OF
water. Roll IL out 10 the equal thickness or hall
/ an inch. Take 0ne-qu trter pound VI butter anu
SOU eze ali the moisture from It, break one ounce
OF The butter and place on the pase sift some Hour
over 1t; roll IL OUT aud put some more bui ter on:
repeat the rolling and Dutterng until all the but
ter Is used; lay border OF tine paste around the
edge OF the dish; put on a cover or the same and
Ornament the eiges; bake 10 a brisk oven from
haf nOur 10 for.y minutes; strew finely sifJed
su gar over
BEEFsTEAK DUNPLINGs.-ChOp fine half pound
OF steak, one small potato pared), one onion and
few SprgS OF parsley; mix all together with dash
OF pepper and a saltspoDnful OF salt Prepar a
crust as Tor apple dum2ingS; cut and roll pieces
OF crust the Size or siucer, putting a spoonful OF
the mixture on each piece, fold IL over and press
tine edg- together like turn-overs. Put them In a
| n boiling water aud boil them steadily
thirty minutes. While they are cooking, nut
I tablespoonful OF butter In q fryiny-pan and
melt II, letting 1t get brown, but not burned.