Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-03-23
HOME MATTERS.
SOME PRACTICAL SUGGESTIONS TO PRACTICAL
OBSERVATION-DISCLOSURES FOR THE DINING ROOM AND
KITCHEN -PAIATABLE SALADS AND OTHER
DISHES FOR THE LESTES SEASON.

Sour MILK Is REPRESENTED as better than
water for soaking salt fish,
WHEN READING, let the light fall from above
obliquely over the left shoulder.
PATTING AND SMOOTHING Down DISH of
mashed potatoes damages their flavor and
texture.
In FINISHING Up NICE GARMENT do not try
to savNthe haste threads. but cut between each
stitch and then remove with care.
The LUsTRE OF Morocco leather may be re-
stored by vanishing over with white of egg.
which should be applied with a sponge.
TEASPOONS VARY IN SIZE. and the new ones
hold about twice as much as the old-fashioned
spoon of thirty years ago. A medium-sized
teaspoon contains a dram.
CUT A FIG ONCE OR TWICE IN Two. put it in
a cup, pour boiling water on it, let it stand till
cool, not cold; then battle the eve with the
water quite frequently. 1t is sure cure for n
stye on the eye, says one of our contemporaries.
INK STAINS MAY BE REMOVED by the inn
mediate application of dry salt before the ink
has dried. When the salt becomes discolored
by absorbing the ink, brush it off and apply
more; wet slightly. Continue this till the INK
is all removed.
THERE is no REMEDY of such general applica-
ton. and none so easily obtainable, as water,
and yet nine persons in ten will pass it by in an
emergency to seek for something of less eff
cacy. There are but few cases of illness where
water should not occupy the highest place as
remedial agent.
lC1NG WITHOUT EGGs.-One and one-half cups
sugar, one-half cup milk, place on the back of
stove until dissolved, then boil about five min
utes or until it forms when dropped into cold
water (care must be taken not to cook too long,.
Remove from stove and beat until stiff and
white. Flavor to taste and use Immediately.
How TO STARCH CLoTHING.-Dissolve one
teaspoonful of good starch in one cup of cold
water; wet the bosom and cuffs in the cold
starch, and then dip into a bowl of very hot
water; wiring out as quickly as possible; roll up
after pulllng wrinkles out, and in about an
hours time the shirt will be ready for ironing.
LEMON JELLY.-One quart OF water, four
heaping tablespoons of cornstarch, one cup of
sugar, three or four lemons. Dissolve the
starch and sugar in the lemon. pour in the
water. Boil several minutes. stirring con-
stantly. This may be nodded and the white of
an egg. beaten with two tablespoons of sugar,
spread over the top.
In MAKING MAYoNNAIsE stir the yelk of the
egg at least minute before beginning to add
oil. The oil must be added drop by drop, one
drop to every one or two circuits of the spoon.
When the mayonnaise becomes quite thick
few drops of vinegar TO thin it, then more oil
=
should be very strong. When made, the sauce
should be kept cold.
To Fry OYSTERS AND FRESH FIsH.-Have
well heated equal parts of butter and lard.
Roll handful of crackers, mix with them a
little salt and pepper; drain oysters; then dip
them Into beaten egg: then roll them into
crackers and fry to light brown. Fish should
be washed and dried on a cloth, then dipped i'll
beaten egg. and rolled in crackers. the same as
oysters. They require more salt and pepper.
LOBSTER SAUCE FOR BOILED FIsH-One small
lobster, four tablespoonfus of butter, two of
flour, one-fifth of tablespoonful of cayenne,
two tablespoonfuls of lemon juice, one pint Of
boiling water. Cut the meat into dice. Pound
the coral" with one tablespoonful of butter to
smooth paste. Add water, pounded coral
and butter and the seasoning Simmer five
minutes and then strain ON the lobster. Boil
up once and serve.
OYSTER SALAD.-Take half gallon of fresh
oysters, the yelks of six hard-boiled eggs, one
raw egg well beaten, two tablespoonful of
melted butter. a tablespoonful of mustard.
with pepper and salt, teacup of vinegar and
four punches of celery. Drain the liquid from
the oysters and put some hot vinegar over
them; set on the fire five minutes; let cool;
mash the yelks of the eggs and mix all the sea-
sonlngs together and pour over the oysters and
celery.
BIRDs'-NEsT PUDDING.-Pare, core and cut
three apples through the center crosswise;
place each half in a small buttered mould; fill
the center with a mixture of boiled rice well
spiced and sugared, and surround the apple
with custard. Put the small tins in a large
one containing hot water, and boil slowly half
an hour. Set the whole in the oven to brown
slightly. When done turn out on dishes. let
cool slightly, and surround each with whipped
| cream. Place in each center three colored
sugared almonds, and serve.
ONE OF THE MosT UNIQUE luncheon cloths of
the season has the design of a cluster of maid
enhair woven into the center, while the border
is ornamented with flower for every month in
the year; thus January is simulated by Christ
mas rose, February by cyclamus, March by
| anemone, April by crocus, May by violets, June
by morning glories, July by pea-blossoms, Au-
gust by iris, September by marsh grasses. De-
tober by dahlias, November by chrysanthe-
NUNS, and December by holly.
PRUNE WHIP.-One pound of best prunes-
whites Of four eggs, two-thirds of a cup of fine
granulated sugar, one half pint sweet cream
juice of half a lemon After the prunes are
well washed stew them till perfectly soft; add
sugar while cooking; when cold remove the
pits. Whip the whites of the eggs to a stiff
froth, adding prunes and lemon juice, whip all
together for ten or fifteen minutes, put into a
pudding dish and bake for twenty minutes in
moderate oven till light brown. When very
cold serve with the cream, whipped light and
slightly sweetened.
LEMON DUMPLINGs.-Half pound of grated
bread, quarter pound suet, chopped fne quar-
ter pound of sugar, one lemon; squeeze the
juice on the sugar; remove the seeds and chop
the rest very fine. One large apple or two
grated two even tabespoonfuls of -four three
well-beaten eggs. Mix all thoroughly together
tie in square pieces of cotton cloth; drop in
boiling water and cook for three-quarters of
an hour, with plate underneath to prevent
them from sticking. This quantity makes
eight dumplings. Serve with fairy butter made
with Newport brown sugar.
THE HoUsEKEEPER NEED NEVER FEAR the ac-
emulation of stale bread if she will only take
care of it in time. Every day the bits left from
meals and the dry ends of the loaf can be dried
hard in the oven and then put away in paper
bags. Ii time allows pare off the crusts and
dry separately to add to soups. This dried
bread will keep for weeks months-it must
simply be kept clean and dry. In any recipe
where bread crumbs called for, as in bread
pudding or bread omelet, use this dried bread.
laying it first in cold water till it is soft and
then pressing it dry in a towel and rumbing it
lightly with the hand.
ASoUTHERN DRESSING FOR COLD SLAw.-Into
four eggs beaten very light stir in tablespoon
full and half of mustard, another of bruised
celery seed, half spoonful Of turmeric and half
cup of sugar; pour one pint OF scalded vine
gar on the eggs and stir very rapidly; then re-
turn to the fire to thicken, stirring all the time
quite rapidly until it is like custard. Previ-