Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-04-28
HOME MATTERS.

MATTERS OF INTEREST TO OBSERVATION-DISCLOSURES
As TO THE CARE OF CBILDREN-REcIPEs FOR A
NUMBER OF SIMPLE prsHfs-How 10 MAKE TOOTH
soNn Observation-Disclosures.
TArlocA PuDpNe.-Thres pints sweet milk, one
and half cups tapioca, yolks Of three eggs, nrtie
butter and salt to taste. Cook slowly.
WrH PINCH OF LAVENDER mnce a Glove Of
garlic, and add to the beaten potato and scalded
milk that forms the basis OF all potato soups
The SECRET OF ALL GOOD BREAD AND BUTTER
! PUDDiNGs Is to let the buttered bread soak In
tue custard for quarter Of an hour before baking
TUNBLERs ARE NOW USED for ordinary purposes,
Instead Of goblets. Ice cream is served ON plates
Instead OF saucers and sOrbet and punch In little
emma cups, instead Of glass.
DEvIKD LIvER-Mash the liverS OF two fowls on
a hotwater plate; mix it with mustard salt, cay
enne. teaspoonful OF anchovy sauce, and little
| putter. Spread on hot buttered toast
| CHILDREN SHOULD Nor BE ALLOWED to eat much
| meat AS a rule, the more children are allowed TO
| take meat the more they want 1t, while the appe-
| tne 1or other kinds OF food is apt TO diminish.
| GRAPE TOAST (BREAKFAsT DIsH).-Three we'll
beaten eggs, green chill cut fine, inside OF two
tomatoes cut small. ounce OF butter and little
| hot toast.
| SPIcED vEAL-Three pounds veal chopped fne
| two eggs, small lump butter three rolled soda
4
spoon pepper half cup water; make into loaf
| and bake Very nice for tea
For BUaNs.--A free application OF soft soap to
fresh burn almost Instantly removes the IRE from
the flesh. II the injury be very severe. as soon as
| the pain ceases apply linseed OIL and then dust
| over with fine flour when this covering dries
hard repeat the Oil and flour dressing until good
! coatlng IS obtained When the latter dries allow
~ 10 stand until IT. cracks and falls OH, as 1t VIII
90 IN DAY or TWO, and new skin will be found 10
have formed where the skin was burned.
IHE NURSERY ToILBT.-The habit OF wetting
cnildren's hair or using a wet brush in dressing
| thelr halr should be avoided. Water constantly
evaporating from the surface affects the natural
circulation, the color and oil OF the hair 1t should
De USED on the scalp only, TO cleanse IL, or at xed
times 10 wash the hair and this preferably at night
| Wnen the head can well be covered up to avoid
taxing cold. The use OF hot water instead OF cold
Iop cleansing the scalp and hair may be recon-,
| give the hair good COLOR
| \ HANDY AND NICE DIsH.-When you haven't
| any bread quite convenient and do not want to
bother with biscuit or hot cakes for supper, just
| put what you think enough of good water crackers
| In rather shallow tin pan, cover with cold water
slightly sailed, cover with plate and set back on
| the stove TO soak and gradually heat. When nice
and tender drain on the water; butter the crackers
ana set them In same pan inside moderately hot
| stove; have the cover on the pan this time. You
Will find them ready for eating in about fifteen or
| milk or cream.
| DAINTY DESSERT is Bahia, Turkish invention.
Rub pound OF butter into pound OF flour, stew
into 1t pound OF fine seedless raisins four ounces
OF finely-sifted sugar. half teaspoonful OF salt
Make hollow in the center and put in it a table
spoonful OF yeast, eight eggs beaten to a foam:
Doll dram OF saffron in quarter OF pint OF
water strain II, add to the liquor large glass OF
sherry or whatever wine is preferred; then stir all
In the paste. Beat 1t for half an hour, cover and
! leave 1t for six hours; then beat il again for a
quarter OF an hour Ill in buttered mold, and bake
| immediately for half an hour. When thoroughly
done turn 1t out OF the mold
CoaN-BEEF HAsH.-Take pint powlful Of very
finely chopped corn beef, LETT from dinner; mince
| fine small onion, and mix with the yOlk OF a
hard-boiled egg, rubbed smooth; one raw egg and
half teaspoonful OF pepper. Melt in a saucepan
piece OF butter the Size of an egg, add one tea
spoonful OF -four, stirring until smooth, and add
all until perfectly smooth. Boil for five minutes,
and then put in the chopped beet, onion and egg
stir until just at boiling point again, and then
! three pints. Cover with very thick layer OF
| mashed potatoes six potatoes mashed while hot,
with half cup OF milk, large spoonful Of butter
| and one teaspOonful OF salt and tablespoonful OF
| pepper. Brown in hot oven, glazing, as 1t be-
gins to color, with teaspoOnfu OF melted butter.
To STAIN PINE FLooRs-Use two-thirds unboiled
linseed oil and one-third turpentine, with little
japanese drier added. II dark brown is desired
buy a can OF Vandyke brown or II reddish brown
is wanted get can OF burnt sienna. Mix the on
and turpentine with little paint very gradually.
II should be SO thin that 1t will readily. Lay
| it on with good-sZed brush the way OF the grain
| OF the wood, which should show through, else 1t
Will look only a painted floor. Do not economic
the liquid and rub with rag to fill the crevices
and remove any superruous paint Rub as liber-
ally as possible. A rich color is obtained by a
Or the rugs TO be laid down should be considered.
TO stain mahogany color use wash OF one part
nitric acid to ten parts OF water. This will do for
pine wood that has not much resin. When the
| wood is thoroughly dry shellac varnish will give
a fine polish to the surface. glaze OF carmiEe
lake Will produce rich finish. Turpenttne extract
| OF alkanet root gives rich stain that admits of
| French polish. Asphaltum makes an excellent
mahogany color on new wood, when thinned with
| turpentine. Another way to bring out q flne
mahogany color is TO use half pint OF nitric acid
| q piece OF alum hall the size OF an egg, and as
| much lOgwOod as will give the desired shade.
| How TO MAKE MAyoNNAIsE.-A cool room is al
| ways insisted on for making the sauce but to the
| amateur say, Oil, eggs and bowl should also be
put in the ice box until well chilled and even then
| mishaps may come from using warm spoon from
| a hot kitchen drawer or closet; that, therefore,
must cool also or course it is often successfully
| made with only the usual precautiOn OF cool
room, but with everything wen chilled It is hard
to fail. If very little or the sauce is wanted one
yolk of egg will be better than two. Separate the
yOlks very carefully, allowing not speck OF white
tatched to the yolk Sir the yolk at least MIN
ute before beginning to add oil; then arrange
your bottle or sharp-spouted pitcher in your left
| hand so that 1t rests on the edge OF the bowl
and you can keep up pretty steady drop. drop,
into the egg while you stir with your right stead
does not mean drop every two or three minutes;
you may add a drop to every one or two
circuits OF the spoon. The reason for adding it
slowly is that each drop may form an emulsion
| with the egg before more goes in. After two or
three minutes, look carefully at the mixture; II
it has not begun to look pale and opaque, but
retains dark oily appearance. stir It steadily
for two minutes, and then add OIL slowly drop by
drop, stirring all the time. II it has not now be-
gun 10 thicken, 1t probably Will not; but the ma
terIas are not lost Put the yolk OF another egg
into cool bowl, and begin again using the egg
and OIL you have already mixed. in place OF fresh
OIL When this is ali used proceed with the Oil,
1T is hoped, however, that the work will proceed
without the necessity for beginning afresh). When
the mayOnnaise becomes quite thick, use a few
drops OF vinegar to thinit then more OIL until SUI
f1cient sauce Is made. Then white pepper and salt
| should be added for seasoning. The vinegar used
should be very strong, SO that very little or it will
be sufficient to give the necessary acidty without
making 1t too thin. This is especially the case
| when the sauce is required to mask salad. IL
should for this purpose be set On ice until firm but
| in all cases be kept cold. The best mayOnnaise
lett In warm kitchen, would separate and become
oily. Theyorring must be steady and constant,
and the task must not be left until completed
| MayonnaiSe Is the basis Of several other sauces
so that in accomplishing 1t great deal Is DONE
| Catherine Queen In Hdrper's Bazaar.