Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-07-28
HOME MATTERS.

wohps on ADVICE FoR PRACTICAL HovsKBRPRRs-
| LITTLE THINGS WHICH, II RKAENBsRsD, sAvE TIN.
AND TRoUBLB-A NuNBKn OF sRAsoNAplu puuIs
IAsrLr PRRPARlD.
II You Use PowDzR always wash It on before
| going to bed.
RIPE TOMATOES win remove ink stains from white
cloth and also from the hands
BOILED STARCH 10 mucn improved BY the addition
OF nttie salt or dissolved gum arabic.
WINDOWS SHOULD BE OPENED at both top and
bottom In order TO secure proper ventilation.
TEAsPooNFUL OF TURPENrrNs boiled with
white clothes viii aid the whitening process
TEE FLESH or FRESH FISH should DO arm, the
g1lis should be light red and the scales silvery.
HAVE THE sLExP1Na- Rooms Hot Oh COLD as you
! ful fresh air.
For RELIEF FROM HEARTBURN OR DYsPEPsrA
drink little cold water in which has been dis
solved teaspoonful OF salt
HONEY Is SAID TO BE AN EXCELLENT REMEDY for
insomnia 1t should be eaten Of freely on bread
Immediately before retiring.
GOOD Eees NAY BE QUICKLY DESIGNATED by their
dull shell and clear appearance. An old or stale
egg, as rule, has a dul, provisioning shell.
10 CLEAN ORNAMENTS OF ALABAsTER dissolve
oorax In boiling water and apply with q cloth or
soit orusn, rinse carefully, and dry In the sun.
The "SPrSIEsr" CucUxBERs, or the ones that have
the most prtckles on them are said 70 be much the
| morning.
CLEAR BOILING WATER will remove tea stains
and many fruit stains. Place bowl under the
fabric where the stain is and pour the boiling
water through.
1T TAXES MORE THAN TWICE As MUCH SUGAR to
sweeten preserves sauce, &C., II put in when they
begin 10 cook as II does to sweeten them after the
fruit is cooked.
10 KEEP GREEN VEGETABLES for day or two
sprinkle with water and place them on cellar
moor Fruit should not be kept in the cellar, but
put out singly and stood In dark, dry, cool place.
GREEN CORN AND LIMA BEANS deteriorate more
quickly than any other vegetables. They should
be spread out singly on the cool cellar floor as
Quickly as possible after they come nom thu
market
MILK In Hor wEATHER should be boiled before 1t
Is put away. A good pinch Of salt and a bit OF
prevent IL from curding while boiling, but will
give considerable 'life" TO 1t.
TWENTY DROPS OF CARBoLIo ACID evaporated
from hot shovel will go far TO Danish lies from
room-whle bit OF campnor gum, the size Of q
walnut, held over lamp till 1t is consumed. is the
sovereignest thing on earth against the festive
mosquito.
To RENovArE VELVET, free from dust by laying
lace down upon paper and whipping smartiy;
then brush with a camels-hair brush, damp on
the wrong side with borax water and hang pile in
ward In the sunshine 10 dry, taking care that
there is no fold or wrinkle on the line.
POULTRY SHOULD HAVE A SMOOTH. CLsAN-Loox-
ING SKIN, both on the body and feet. II young the
lower part OF the breastbone will be cartiag &c.
Try this carefully, as some OF our dealers are so
unfortunate as to break the ends or the breasts,
which 10 an unframed marketer give them the
leeIng OF cartilage.
THIcxENED MIX FOR CHrLpREN's SUMNER
TRoUBLEs.-Tie up a cup full OF milk -four tightly
In thick cotton cloth and boil It for about three
hours in milk and water. When cool 1t will come
out or the cloth in a solid ball. Crate some OF 1t
Tor use and simmer until quite thick In milk.
Keep the hour ball In a woo1en box with light
hItfng lid.
How TO Cook ROUND SrEaK.-Chop IL very fire
ana scrape 1t free from sinews. Then season
with SALT cayenne, minced parsley, onion, and the
beaten yolk OF an egg, and make up into little HAT
cakes. These are. to be fried in dripping until
cooked through and beautifully Drowned on both
Sides, ana the gravy poured over them. nicely
"a egg on bit OF inviting toast should be
helped with each meat cake.
FRUIT JAR COvERINGs.-If you have no covers
left to your glass fruit Jars OF last year this will be
good season for trying the cotton batting cover
Either waddlng split, so TO make two covers
out OF each piece, the woolly side down, Or ordi-
cover securely over the top with a cord for all
preserves. For canned fruit lay the cotton i'm
medlately ON top OF the fruit, aud put the whole
row OF Jars under board with weights on IL.
How TO SELECT MEAT.-Good beef has a red DISH
brown color, and contains no cots'of blood. Well
nourished oeeyes furnish a flesh Which while raw
is marbled with spots OF white fat: 1t Is firm and
compact OLD, lean animals furnish flesh
which Is tough, dry and dark; the fat is yellow.
Veal Is slightly reddish and has tender white
h0erS The fat IS mot distributed through the
lean, as In beef The same is true OF mutton. In
weli-nourfshed animals white fat accumulates
along the borders OF the muscles
USE FOR PINEAPPLE PRELiNGs.-Pare the pine
very thin; place these parings IN an earthen
vessel, a crock or widemoutned pitcher, and cover
with pint OF water allowed 10 each medium sized
MI Ealn and
cool place for twenty-four hours; then strain
thoroughly and sweeIen to taste; cork tight In
stone bottles In about thirty-six hours the pine
apple drink can be opened, but this must be done
Carefully, as IL has now acquired all the efrer-
vescing properties Of champagne.
FILLRrED FISH, AU GRATIN may be made from
any kind OF fish, such as salnon-trout founders or
bluefsh. Cut the flesh In long strips and have
ready a stuffing, made from minced meat and 1ne
crumbs, or minced oysters; CLANS or nsh may Or,
substituted for the meat. Spread each piece of
fish with layer OF the dressing; roll up and tie
with a bit OF pack-thread Cover the bottom OF a
bake-dish with some OF the stuffing; lay on the
nllets or fish; strew bread crumbs over the too:
pour over some melted butter, and lay thln strips
OF very fat pork here and there. Bake to q deli
cate brown.
OATMEAL FOR Hot WEATHER DRINKs-Put three
tablespoonful OF coarse oatmeal into three quarts
OF cold water and boil 1t for halr an hour; while
hot sweeten TO taste with brown sugar. Most
people prefer 1t strained. This is very good mixed
with cocoa, about haf Of each, as hot drink or
IL can be favored with cloves and lemon peel
BOILED In It. IL II Is to be drunk col and prepared
In quaint y, haif ounce OF citric acid may be put
TO each Two gallons. Lemon juice Is preferable TO
the acid, out dearer Rice or barley drink can be
made In the same way, using broken rice or barley
instead OF oatmeal
CHICKEN TOAsr-Cut from the bones whatever
meat can be readily removed and chop It almost
as nne as mince meat. Simmer the bones and
trimmings Gall skin and gristle which must be re-
Jecteo from the JuiceO for at least an hour, aud
strain on The resulting broth. To q cuprul OF this
Stock add cupful OF milk sweet cream two
well-6eaten eggs, and pinch OF salt. Use little
on IN small saucepan 10 heat. cut half dozen
thick slices from small LOAF Of bread place them
IN deep basin and pour the sauce over them.
When tney have absorbed as much as they Will
lake up, Try quickly In little fresh butter Spread
each slice thinly with the chicken. Good either
hot or cold.
BEEF EssEScR.--Remove every particle Of fat
from two pounds OF round steak; cut 1t In pieces
about an inch square and put 1t In glass Jar (such
as Is used for Canning fruit and screw the top on
tight. Fold a thick towel or flannel cloth and out
nlieu win cold water. Place the jar on the cloth,
ies the water come slowly 10 boil, and boil stead
lily three or four hours-ionger, II convenient Be-
lore pouring on the essence, shake the bottle well
Then pour INTO bowl; let IL get cold, SO that the
iat may De entirely removed: then season IL. 1t
Is more savory when heated Just before giving it
70 SICK person. II Is also nice frozen. Take four
taoiespo0n1ulS OF beef essence without salt four
taOlespoonfuls OF rich, sweet cream, four drops of
extract OF vanilla; mix and freeze In same manner
as any OF her cream.
Home Decorations.
From Table Talk for July.
An odd idea that has takon ho,A oooonso,v,