Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-09-14
HOME MATTERS.
PRACTICAL SUGGESTIONS TO INDUSTRIOUS HOUSE
KEEPERs-HISrs FOR THE DINING ROOM. PAN
TRY AND KITcHEN-REcIPEs WELL WORTH
KEEPING.

hEEfEhs-HlSIs FOR THE DINING ROOM. PAN
TRY AND KITcHES-REcIPEs WELL WORTH
KEEPING.
If THE SURFACE OF FINE Woop CABINETS has
grown dull go over it with a very little linseed
oil on a soft wooden rag.
LEMON SAGE Is VERY Coon in the early
stages OF colds. This Is an infusion Of sage
mixed with hot lemonade.
I'VE RIGHT SIDE SHOULD BE THE PosrrIoN
chosen for sleep, as il aids both digestion and
the circulation of the blood
An AUTHORITY SAYS THAT FISH SAUCE should
always be thick enough to adhere to the fish.
1t Is better to be too thick than too thin.
COFFEE POUNDED IN MORTAR and roasted
on an iron plate, sugar burned on hot Goals, and
vinegar boiled with myrrh and sprinkled on
the hoor and furniture Of sick room are ex-
cellent deodorizers
FoB SPRAINED ANKLE take caraway seed,
pound it, put it in tin basin with little water.
put it on the stove and stir until it thickens.
then bind it on the ankle; it will take out the
Inflammation and ease the pain.
The PHYSICIAN is FREQUENTLY ASKED by lady
patients for something that will remove
moth" and freckels. writer in the Pharm.
Zeit says that wash consisting of equal parts
OF Tactic acid and glyceriene will do the work
and Is harmless when applied to the skin.
IT IS A GREAT HELP to have a kitchen table
covered with piece Of zinc, smoothly rolled
over the edges. 1t saves the time and labor
spent in continually securing the table, for it
can be thoroughly cleaned in few seconds by
wiping it with a wet cloth.
WARM BREAD OR CAKE CAN BE Cur without
becoming moist and heavy, if the knife, a thin.
sharp one, is dipped into boiling water. wiped
quickly and the bread cut Immediately. before
the knife has time to COOL napkin should be
laid double on the plate where the warm slices
are laid.
USUALLY, WHEN ANY FoREIGN OR Poisonous
MATTER has been swallowed. the first indication
is to produce emesis. If you have no strip
ipecac in the house add a little mustard and
salt to lukewarm water and make the child
drink considerable. 1t is one of the promptest,
easily obtained emetics known.
HE QUALITY OF TABLE SALT and its tendency
to pack together in cruets and containers NAV
be entirely overcome by thoroughly drying the
salt and intimately mingling with it a small
percentage Of dry corn starch and arrow root
From to 10 per cent is amply sufficient for
the most humid atmosphere, while a much less
percentage OF the starch is sufficient for ordi-
nary use.
FoR CLEANING SILVER, take one-auarter
pound Of salsoda, add to this four quarts of
water; when at boiling heat dip the pieces of
silver ware in it and immediately after wash
them in soap suds and wipe dry with a piece of
cotton flannel. This is an excellent method,
and very little elbow grease is required to
follow it.
WHEY WASHING WINDOWS dissolve a small
quantity of washing soda in the water if the
glass is dimmed with smoke or dirt. Do not
let the water-run Oh the sash. but wash each
pane with piece Of flannel; dry quickly with
q soft clean towel and wipe out the corners
carefully. Polish with a piece OF common
chamois skin or newspaper that has been soft
ened by rubbing between the hands.
A Prominent BUFFALO PHYSICIAN is an en-
thusiast on the subject of onions. He feeds
them to his children daily; says they are the
best medicine for preventing colds, and adds:
Feed onions, raw, boiled or baked, to the
children three or four times q week and they'll
grow up healthy and strong. No worms, no
scarlaiina or diphtheria where children eat
plenty OF onions every day."
To KEEP THE STOVE BRIGHT a cloth should
be kept on purpose for rubbing it off. When
used first on q newly blackened stove the cloth
becomes filed with the surplus polish, which
rubs off so easily, and is then ready to impart
a gloss whenever it is needed. Another plan
is to use old newspapers to rub of the stove
instead of a brush. In mixing stove polish use
brighten the nickel plating, rub it with whiting
and kerosene, using q wooden cloth, or rub il
with q wooden cloth and -four. If the mica in
the stove door has become discolored with
smoke it can be easily cleaned by washing it
with vinegar.
dumplings cooked with the meat. A haricot
Of mutton or any other meat is a stew with the
meat and vegetables cut fine, the size of
haricot bean. A ragout is a stew highly
favored with wine. salmi is O stew Of game
A chowder is a stew Of fish. fricasee is a
form of stewlng where the meat is fried or
Drowned in fat either before or after stewing
and is usually served without vegetables. A
potpie is a stew with the dough put on as
crust. Braising is a form of stewing usually
done in covered pan In the oven. 1t gives a
richer, stronger flavor than that obtained by
stewing over the fire.
Mrs. CLARK Asks FOR RECIPE for making
clam soup and clam chowder. Clam soup is
not SO nutritious as the uncooked Juice but il
is more palatable, though many prefer the
juice eaten with the clam with suitable condi-
ments. To make the soup boil juice of clans:
make little drawn butter and mix with the
juice; stir till it boils; chop up clans and put
them in; season to taste with pepper, salt, and
q little lemon juice; cream or milk and crack
ers are to be added; nutmeg if desired. Boil
over slow FIRE for an hour and half. But the
regal chowder requires far more care and
method in its preparation. The original chowder
was an East Indian dish in the days of the old
East Indian COMPANY, when the ingenuity of
cooks was being constantly drawn on to incite
jaded livers and worn out stomachs to action
and appetite. In point Of fact chowder was
q stew With fish substituted for meat and with
salt pork and onions as havoring ingredients.
A very successful clam chowderist gives the
following recipe for family dish of chowder.
with the remark that everything depends on
fine chopping and slicing. take TWENTY-FIVE
CLANS, half q pound Of salt pork chopped ine,
four onions sliced thin. Put the pork in a
chovder kettle; il this 10 not obtainable a
stew-pap viii do. After cooking q short time
sdd potatoes, onions and juice Of clans. Cook
for two and q half hours, then add the clans:
finally, fifteen minutes before serving, add two
quarts Of milk