Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-09-22
HOME MATTERS.

HOME MATTERS
M1vuL nuw 1oa nouuKREruns-uow 70 MAKE
rooTnson1 DnzD-slAsosABIss uooDrIou soa
WHITING ary Or Wet WIN give 20 asiaa nns
polish.
GUN cARsos scattered about mice haunts win
| drive them away.
| BLOOD STAINS from fur can be removed BY rub
bling wen with DRY plaster Of pariz
! TO MAKE CLOTH WATERPROOF varnish It with
iinseed oil and coat 1t with solution Of rubber in
FoR scALD OR BURN apply Immediately pull
veliaed charcoal and oil Lamp oil will do, but
| nnseed Is better.
| LITTLE BoEAx put In the water in which scar
,es napkins ms and red.oordered towels are to be
| washed VIII prevent them from fading.
SMALL Box filled with lime and placed on q
shelf In the pantry or closet will absorb dampness
and Keep the air In the closet dry and sweet. .
| To PROTECT children's clothing from IRE add one
ounce OF alum to the last water used In riusing
clothes. This renders them unInfiammable.
To TAKE Ink OUT OF iLINEN dip the ink-spot in
pure melted tallow, then wash out the tallow and
the INK Will come out with It. This Is unfailing.
PLUSH GOODS and all articles dyed with aniline
colors, frded from exposure 70 light, will look as
form.
PEACHES to be kept any time should be spread
out on shelves in a COOL dry cellar, looked over
carefully every day, ana all the speckled ones
used 0rSt
gallons OF water viii keep tomatoes fresh and In
color all winter. Put them in whole and see that
the skins are unbrOken.
To REMOVE GREASE SPors-A sure and safe way
to remove grease spots from silk is to rub the spot
quickly with brown paper. The friction will
soon draw out the grease.
STARCH PoLrsH.-A piece Of stearine. candle
spermaceti or white wax as large as robins egg
will give nice gloss A teaspoon OF salt to each
pint OF starch prevents sticking.
To REVIVE OLD SILK.-When silk has lost its
gloss and becomes limpsy 1t may be restored by
sponging with a salution of half an ounce OF gum
tragacanth In pint OF hot water.
To CLEAN pie plat es that have long been used
for baking, put them In large kettle Of cold
water and throw on them few not ashes or Gin
oers and let them boil for an hour.
SIMPLE remedy for neuralgia is to apply grated
horseradish prepared the same for table use, to
| the temple when the face or head Is affected, or
| TO the wrist when the pain is In the arm or
shoulder.
To REMOVE a glass bottle-stopper, put cloth
| wrung out OF boiling water around the neck Of
the bottle, turn the bottle upside down over an
empty basin, and strike the neck sharply with
table knife o. pair or scissors
TO REMOVE MILDfw.-Rub the spots well with
y
and whiting (or powdered chaik) and lay upon the
gras- wettiDg 1t occasionally with warm soap
suds until the spots disappear.
To CLEANSE PORCELAIN saucepans, I'LL them
half full OF hot water and put In the water table
| spoonful powdered borax and let 1t boil II this
does not remove AL Inc stains scour well with q
cloth rubbed with soap ami boraX.
BEEF CRoQUETTEs.-Three pounds cooked beef
| chopped very fine, one egg. butter the size OF a
walnut, two tablespoonfuls OF sweet cream, salt
and pepper to taste, mold Into pear shape roll in
| Hour and fry In hot lard.
WAFFLEs-Mix thoroughly two and half tea
| spoonfuls OF good baking powder with one quart
OF stted -four; while dry add half cup OF butter,
three well-beaten eggs, and milk enough to make
suitable batter; nn your wafile-irons abOut two
Fox CLEANING MAHOGANY. take one pint Of fur
niture OIL mix with one-haf pint OF spirits OF tur.
pentine and one-half pint of vinegar; wet q
wooden rag with the liquid, and rub the wood the
way OF the grain, then polish with q piece OF
TOUCH MEAT can be made wonderfully tender
| when put TO boil by adding a tablespoonful OF
good vinegar. This is also good for a tough fowl
| OF any kind; and tough STEAK can be very much
improved. after pounling, to salt and roll in flour
and Try In very hot butter or lard.
CUsTARD FOR ICE-CREAM.-Tnls is made as any
other custard, except that double the amount Of
| sugar is allowed for everything that is to be
| frozen. 1t may be made OF from three to six eggs
to pint OF milk, as you prefer. This must be Ice
cold before you put II In the freezer.
TONGUE TOAsT.-A very nice dish Is prepared
from cold boiled or ported tongue. Slice the
tongue and cut each slice into small fine pieces:
heat It in pan with little butter. To prevent
burning mOisten with warm or clear soup. Add
salt and pepper; stir into 1t two beaten egsa
When sc, arrange neatly on toast.
CHOCOLATE CAKK.-Deat up quarter pound Of
castor sugar with two eggs, then add very gradu-
ally the yolks OF six eggs two small cakes OF choc
olate grated. little lemon peel one quarter pound
| OF ground almonds, the whites OF six eggs pre-.
vfously whisked TO stin froth and one ounce OF
foqr; pour the mixture into buttered mold and
How TO BAKE BERRY PIEs.-Every cook is aware
how annoying 1t Is to have the juice OF the berries
escape from the pie and muss up the oven While
baking. To prevent this, just before putting the
| pies in the oven take narrow strip OF white
| muslin, wet In cold water, then bind 1t firmly
viii be juicy, and the oven win be neat and Clean.
Ice CREAM WITH Edes.-Une pint Of milk. three
egss, leaving out one white, hal; pound OF sugar
Or acid fruit Is to DO added, II may require more
| for some tastes): Make custard OF these
| materials, and nalf freeze It; then add pint Of
cream whipped solid Sur In well and finish freez.
ing, turning the handle some few minutes AFTER it
gets pretty stin. II there Is strong enough hand
near 10 DO IT,
| ice-cream; grill some almonds in the following
| way: Bianch four ounces OF almonds, dry them in
hot spot till they are brittle; then put In thick
| saucepan or saute pan four ounces OF sugar and a
GIL OF water; let them boil flve mihules throw in
Lne ALMONDS; STIR them Till part OF The sugar id
heres and tney begin 10 turn yellow. Take tnem
up, chop them, and wen quite cold stir them into
the tce-cream, which should be Favored with va.
ntlla.
How TO MAKE TOAsE-The object In making
toast is TO evapOrate all moisture from the bread.
and holding slice over the rre to SINCE does not
accomplish this; 1t only warns the moisture,
making the inside OF the bready doughty and de-
cldedly 1ndlgestibe. The true way VI preparing
IL Is 10 cut the bread into slices q quarter OF an
lnch thick, trim on all crust put the slices into
| pan or plate, pace them into an Oven-which must
not De 700 hoJ-take them out when q delicate
brown, and butter at once
BAKsD APPLE PUDDNG.-Fin q three-ouart
earthen dish with pared and quartered apples;
sprinkle on these one cup OF sugar. little cinna-
mon, fresh butter, the Size OF q small egg and one
half cup OF watAr; cover and bake thirty minules
RoL piece OF chopped paste into u strip ABOUT
Two Inches wide that Will reach around the pud.
ulng dish; roll the remainder 10 cover the dish
Take the pudding dish from The oven dip the strip
, or paste between the apple ami the dish and put
on Top crust; return TO the oven and bake one
hour. Serve with creamy sauce.
MUTTON SoUP.-Cut u neck OF mutton into four
pieces, and put 1t aside, then take slice OF gam
mon or bacon and putt In saucepan with Quart
OF peas and enough water to DOLL them; let he
peas Doll TO q pulp, then strain them through A