Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-06-30
HOME MATTERS.
NOTES OF INTEREST TO PRACTICAL HoUsEKEEPERs-
WHAT SHOULD BE DONE AND WHAT AvoIDED-A

NOTES OF INTEREST TO PRACTICAL HoUsEKEEPERs-
WHAT SHOULD BE DONE AND WHAT AvoIDKD-A
| NUMBER OF PALATABLB DISHES EASILY PREPARED
| STEwED PEARS make q pretty dish stewed In
halves, colored with cochineal and square pieces
OF Jelly and little balls Of snow cream placed be-
| tween them.
PKEsERvArrvE PROM RUsr.-Immerse steel or iron
In solution Of carbonate OF potash for few
minutes and 1t will not rust for years not even
| wnen exposed TO damp atmosphere.
| CORN FRTTTERs.-Take two cups OF canned corn,
add three eggs well beaten, a, tablespoonful OF
milk, enough flour to make the batter just drop
from a spoon, then fry In boiling lard.
| CHEESE SANDwICH.-Make a mixture Of cheese
and butter, and a very few drops Of anchovy
sauce; salt and cayenne pepper to taste. Mix
all together and spread on thin slices OF bread and
| butter.
To MAKE AN INK for hand stamps that will not
| lnJure the rubber: Mix and dissolve two to four
| drains aniline color, fifteen ounces alcohol, and
| nfteen ounces glycerfne. The solution Is poured
on the cushion and rubbed In with a brush.
| For CHILLED DISHES the following appetizer is
! recommended: One teaspoonful OF cream, one OF
vinegar, one OF catsup, teaspoonful OF mustard,
one Of Harvey's or Reading sauce little cayenne
and salt; warm In a saucepan and pour over the
| grill.
| WILL NOT Mn.-when directed to spray plants
with kerosene to remove insects do not try to mix
1t with water II the Kerosene be first mixed with
| milk or strong soapsudS, and water then added,
| an emulsion may be obtained that will be well
| mixed.
The BEAUTIFUL IVORY and china-white for
stair-rails and balusters is coming into fashion
] again, and people who have ugly, because poorly
stained walnut stairways, can make a fresh crea-
tion o. them by painting them over 18th this pol
iShed white.
A sALERATUs Foor BATH is most refreshing for
fatigued pedestrians or elderly persons, who can
not take much exercise. To those who have an rri-
tation OF the skin OF the feet little saeratus In
the small foot-tub will relieve the rash and burn
| Ing almost Immediately.
| TEA AFTER CHIIL.-Pour boiling water
upon equal parts of catnip, spearmint and sassa-
fras; Steep but do not boil the tea. Put the feet
| in tub filled with hot water to which a tea
/ spoonful OF mustard has been added, and while
soaking the feet drink plentifully OF the hot tea
To CATCH The EARLY: flies take half-tea-
spoonful Of black pepper, a teaspoonful OF brown
| sugar and one OF cream. Mix well together. Some
| persons prefer a standing saucer Of this to the
| sight OF ny-paper-but the latter is too useful in
catching the few strays that nobody can account
| Tor.
| RoLLs.-Mix thoroughly one quart OF -four with
! three teaspoonfuls OF baking powder, rub in one
ounce OF sweet butter or lard, and salt; add one
beaten egg and as much cool, sweet milk as will
make soft dough; roll and cut out large-Sized
cakes; wet half OF top and fold over; bake immedi
| ately.
! BAKED MACARoNI.-Cook the macaroni tender in
broth. and take twice its weight in minced chicken
or meat, adding two wellbeaten eggs, three ounces
OF butter, cayenne pepper and salt to taste. Mix
bake until light brown crust shall be formed
| upon the top.
| For SIMPLE BURNS Oil or the white of an egg can
De used. One part OF carbolic acid TO six parts
olive Oil is found to be invaluable in most cases Of
burns slight or severe, and the first layer of lint
| should not be removed till the cure is complete
but saturated from time TO time by the application
or fresh outside layers.
| RAJ thorp IF of
potatoes and one large cup OF salt fish about half
| an hour; mash and add. two tabespoonfuls Of
| cream and milk, with a small piece or butter the
| size OF an egg; beat together with spoon; then
add the fat boiling hot; drop the hot fat table,
| spoonful OF the mixture.
| SLICED CUCUNBERs, with rings OF onion. are
prettily served upon curly lettuce leaves. The Gu
cumber must be pared and sliced into salt and
water, TO remain two hours drawing off all the
fluid; after that the onions shredded and sprinkled
| with vinegar and suspicion OF red pepper. To
be eaten as breakfast dish.
| POTATO SoUP.-Cook as many potatoes as are
needed in salt and water drain them and mash
| fine, thin them with boiling water and pass the
mixture through sieve; boil eek and add it to
the SOUP as well as some flour Drowned slightly in
butter. and cook for five or ten minutes. just be-
| fore serving add the yolk OF an egg.
| How TO SERVE FIsH.-One of the most important
things in serving fish for the first course at dinner
| is to that 1t is hot and served Immediately
/
which FISH Is boiled seasons the fish, and at the
same time hardens the water so that IL extracts
| less Oh the nutritious part or the fish.
To RESTORE SCORCHED LINEN.-Peel and slice
| onions, extract juice by pounding and squeezing,
| add TO juice one-half ounce fine white soap cut
fine, two ounces fuller's-earth one-han pint vine
gar, boil all together. When cool spread on linen
and let dry wash article as usual boiling well,
| and unless IL has been so burnt TO have broken
| threads the stain Will have disappeared A slight
scorch will disappear by exposing to strong sun
| POTATO TURNovERs.-Mash some dry, mealy po-
tatoes while they are warm; add piece OF butter,
and mix with them two or three beaten eggs ac-
cording TO the quantity OF potatoes Dredge
pasteboard, spread on 1t the potatoes. good half
| inch thick. When cool cut liz squares or round
| cakes five inches across. Put on each large Ia
| blespoonful OF any remnants or meat or poultry
| minced nne. Turn over half OF the cake TO cover
it, coat them over with egg and bread crumbs, and
| bake adelicate brown In a moderate oven.
AFTER MAKING CHICKEN SALAD you have guam
tity Of chicken livers to dispose Of besides good
| soup, which you can thicken with niiden To
make choice dish Of the livers, pound them.
when boiled, with an equal quantity or the fat OF
boiled ham or bacon, adding some pepper and salt
and parsley. Chop some onions into rough dice,
blanch Them and fry them, and mix with the
| eggs uhese depend entirely on the quantity of
| liver, and just at the last mix in lightly the
whites beaten stin; pour 1t all into small buttered
molds and steam.
HARD AND SOFT WATERFALL cooks do not
understand the different effects produced by hard
and soft water In cooking meat and yege-
tables Peas and beans cooked In hard water
containing lime or gypsum, VIII not boil tender
because these substances harden vegetable ca.
| seine. Many vegetables, onions, boil nearly
taSteleSS In soft water, because all the flavor Is
| boiled out The addition or salt often checks
this as in the case OF onions causing the vegeta-
bles TO retain the peculiar favorlng principles
besides such nutritious matter as might be lost I'm
| soft water. For extracting the juice OF meat to
make broth or soup, soft water, unsaiJed and
cold at rSt Is best, for much more readily pene-
trates the tissue; but for boiling where the Juice
should be retained hard water or soft water silued
Is preferable, and the meat should be put in While
the water Is boiling, 10 seal up the pores at
once.-Journ1l Of CnenaiStry
How TO Cook BEEF.-After the oven Is very hot
in which the beef Is 10 be baked, or the open fire
clear and bright before which it is to be roasted,
brown the entire surface as fast as possible Once
| the surface Is crisp and brown the meat NAV be
| gravy, and baSted with its own drippings or with
any good fat, but not with water. Water either
hot or cold applied to the surface OF meat would
SO far soften IL that its fuid portion would escape
This natural gravy once lost no amount OF Blasting
| could restore the juice and flavor OF the meat
this way and that basted with any addition of
water 10 the drippings. With hot fire beef will
COOK to delicious point, II fifteen minutes are AL
| lowed 10 the pound Twenty-Five to thirty min
| uteS will cook 1t thoroughly At the fifteen min
ute limit II will be full OF a rich, red gravy abound
purple this gravy will not flow, and II the meat IS
well done the gravy has been partly absorbed BY
the tissues and partly diSsipated in the steam
which escapes after certain point OF cooking has
| been reached.
| --->O>-