Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-10-05
HOME MATTERS,
sEAsoNABLE SUGGESTIONS FOR PRACTICAL HOUSE
KEEPERs-HISTs FOR THE HOUSEHOLD AND
RECIPES WORTH CUTTING OUT AND KEEPING
DINING ROOM. PANTRY AND KITCHEN ITEMS

| DINiNG ROOM. PANTRY AND KITCHEN ITEMS.
MUSHROOMS ARE NEARLY IF Nor QUITE EQUAL
to meat in nourishment.
OsE HUNDRED IouNDs OF FLOUR yield one
hundred and thirty pounds of bread.
MANY HoUsEKEEPEEs CLAIM that meal made
into broth will go much further than when
| roasted.
| To REMOVE INDELlBLE INK.-Saturate the
! spots with iodine; then wash with ammonia,
| the ink will be entirely removed.
BEFORE BOILING HAM it should be soaked
twenty-four hours. After boiling draw off the
skin, strew rasped bread over it and boil again
four or five hours.
10 CLEAN DUST FROM WALL PAPER.-Mske
mop of single cotton yarn ana wipe the
paper. This should be done yearly.
THERE ARE MANY SUGGESTIONS for removing
fruit stains. One OF the simplest il to hold the
stained article over tub and pour boiling
water on the spots until they disappear. The
fabric should not touch tho water below.
In IRONING RIBBONS it is best to turn the hot
iron on its side and draw the wrong side of the
ribbons over it, holding them firmly to the ron
Ribbons in the usual way of lrening always look
bad.
WHEN THE SKIN Is BRUISED il may be pre-
vented from becoming disoolored by using a
little dry starch or arrow root merely moistsned
with cold water and placed on the injured part.
This should be done at once.
If BLACK DRESSES HAVE BEEN STAINED boil
a handful Of fig leaves in quart Of water and
reduce it to pint. sponge dipped in this
liquid and rubbed upon them will entirely re-
move stains from grapes, bombazires, &c.
FRUIT CAKE THAT WILL KEEP YEAR.-Ope
pound sugar, one pound butter, one pound
-four, eight eggs, two pounds raisins, one pound
currants, quarter pound citron, tablespoonful
molasscs, one cup sour milk, teaspOenful soda,
spices Of all kinds; bake two hours in moderate
oven.
HOUSE KEEPERS WILL FIND the following
recipe for cleaning paint useful: To a pound
of soap and half pound Of pulverzed pumics
stone add an equal quantity of pearl ash and
mix with hot water into thin paste. With an
ordinary paint brush lay on this mixture over
the paint which requires cleaning and in five
minutes wash 1t oil with boiling water.
Dish OF SNow.-Select very juicy apples;
pare and core them; stew them in clear water
until soft; strain through a sieve; sweeten to
taste with powdered sugar. Spread this when
cold IN deep glass dish. To every apple al
low the white OF one egg; beat the whites
with tablespoonful Of powdered sugar to one
egg-to stiff froth and pour it over the ap-
pies. Any favoring may be used
WEIGHTS AND MEAsUREs.-Two cups Of sifted
-four weigh one pound; one pint of sifted -four
weighs one pound one pint Of white sugar
weighs one pound; two tablespoons of LIQUID
weigh one ounce; eight teaspoons of LIQUID
weigh one ounce; one gill of liquid weighs four
ounces; one pint OF liquid weighs sixteen
ounces.
FLANNEL CAKES WITHOUT Eaes.-Two CUPS
white Indian meal, two quarts milk, one-half
cup yeast, -four for good batter, boiling water,
little salt. Scald meal with pint of boiling
water, stir in the milk and strain through cul-
lender; then add the -four and yeast. Cover
and let the batter stand until morning. Salt
and, II at all sour, stir in little soda.
ONE WAY TO COOK CRANBERRIEs.-Put one
quart or more Of cranberres to cook, with cold
water to cover. Let them boil slowly for one
hour, then strain through sieve or fine cloth,
pour back in the stew pan or pot, and to every
cup Of juice put one cup OF sugar, white or
brown. Let boil for another hour; then, before
taking them up. add corn starch to thicken
to taste for q nice jelly; one and half tea
spoonfuls to every quart will be enough.
sHIREED Eoos.-Six eggs, three tablespoon
fuls gravy-from poultry is best-enough fried
toast to cover bottom Of hat dish; very little
grated cheese, one teaspoonful butter. Melt
the butter in a frying pan; when hot, break
into this .the eggs. Stir in gravy and season:
stir quickly and well up from the bottom, until
the whole Is q sou, yellow mass Have ready
in Hat dish the fried toast. Heap the SHRED
eggs upon this, and serve before it hardens
A COOP WAY TO MAKE GRAPE JELLY is to
put the fruit in a stone jar placed in boiler Of
hot water. When sufficiently softened strain
through jelly bag; place the juice in kettle;
and allow one pound sugar to pint of juice.
While heating the juice place the sugar in the
oven; allow the juice 10 boil twenty minutes,
then add the heated sugar. Let all come to
boil and remove from the fire; having your
glasses scalded, pour in brimming full and
allow them TO stand in the sun for at least
day, or till the jelly is thoroughly set; cover
with tissue paper saturated with brandy, and
over all paste thick white or brown paper.
TOMATO SAUcE.-Gather your tomatoes when
fully ripe, wash them, and mash them In some
suitable vessel. Then place them in kettle
over q moderate IRE, and when Just warmed
through press a cuilender down upon them,
then dipping from the cullcnder all the watery
Juice possible. After boiling Q short time,
strain the mass through wire sieve. Just fine
enough to retain the rind Of the fruit; then re-
turn it to the kettle and boil it down to the
desired consistency-some prefer il thin, az il
retains more Of the davor-faking all care that
IL does not become scorched in the process.
Heat the bottles you intend to use in q steamer
to q boiling heat, and while they retain this
heat Oil them with sauce in . boiling state
Then cork them Immediately with good corks
and place. them where they will cool slowly.
Tomatoes thus prepared will keep good aud re-
tain ell their original frsshnsss and 6avor until
their season comes aGaans