Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-01-12

| SUGGESTIONS OF VALUE TO PRACTICAL HOUSE
| KEEPERs-A NUMBER OF PREvENTIvLs AND
REMEDIEs-LITTLE THINGS wEIL-woRTH RE-
| NEUTRALITY-SUSPICIOUS. FOR rooTHsoME DISHES
GALVANIZED Iron ROPES are not to be COM
mended for clotheslines, as they wear the
clothes. especially lawns and muslins.
KID SHOES Can BE KEPT Sort and free from
| cracks by rubbing them once a week with pure
| glycerine or castor oil
CHEESE CLOTH makes the best busters. A
| wide-meshed kind is sold for the purpose-five
cents yard-and is soft as silk.
DUsr THE WALLS AND CEILINGS of rooms
with a square of canton flannel, nap outside
| tied around the mop of a ong-handled window
brush.
SALERATUs WETrED and applied Immediately
is the best thing in the world for burn. It
will prevent blistering, and is magical pain
| killer"
To CLEAN SrovE PIPES of SCOT, &C.. put a
piece of zinc on bright fire of Goals. 'This
causes vapor which carries off the SCOT by
decomposition"
CARPETS CAN BE CLEANED and frightened
very much by scattering corn meal mixed with
coarse salt over them, and then sweeping it all
of. Mix the salt and meal in equal proper
tions.
The EFFECT OF TAPESTRY HANGINGs may be
obtained by buying few yards of Ahely-de-
signed tapestry, and bordering it with band
| of plain color. some such material as plush or
heavy cord of wool or silk.
FoR DYSPEPSIA, pour one quart of cold water
on two tablespoonfuls of unslacked lime: let
stand few minutes, bottle and cork. and when
clear it is ready for use; put three tablespoon
fuls in cup of milk and drink any time. usually
before ais.
To LAUSDER RED TABLE LINEN: Use tepid
water. with little powdered borax. which
serves to set the color; wash the linen separate
ly and quickly, using very little soap; rinse in
tepid water containing little boiled starch;
hang ont to dry in the shade, and iron when
almost dry.
A TEAsPooSFUL OF BoRAx put in the last
water in which clothes are rinsed will whiten
them surprisingly. Pound the borax so it will
dissolve easily. This is especially good to re-
move the yellow that time gives to white gar
ments that have been laid away for two or
three years.
APPLE CREAM.-Peel and core six large ap-
piles, boil them in "A little water. with two
ounces On raisins and the grated rind of a
lemon. till quite soft; when cold, add glass
OF sherry. Lay the mixture in pie-dish beat
up the whites of three eggs with a little sugar
to stiff froth, spread it over the apples. and
bake in a slow oven.
The BEsr WAY TO WASH: without shrinking
or fading, fancy-colored flannel shirts. is to
use warm mot hot) water and q teaspoonful of
borax- Simply flap the article about in the
water; do not rub or squeeze it. When the
water shows that the soiled parts are clean
press rapidly through the wringer and dry
quickly before a good fire.
CoLoRED GOODS OF ANY KIND should not be
put into very hot water, and soda should be
DIR AIDED for them. They should neither be
starched with hot starch, nor ironed with a hot
iron. After washing, they should be rinsed i'm
cold water. in which good handful of bay salt
or little alum has been dissolved They
should not be dried in the sum-
HoNISY CRooUETrEs.-To a cupful of cold
boiled hominy (small grained) add table
spoonful of melted butter and stir hard. moist
enlng. by degrees. with a cupful of milk. beat
ing to soft light paste. Put in a teaspoonful
OF white sugar. and lastly. well-beaten egg
Roll into oval balls with Toured hands. dip in
beaten egg. then cracker crumbs and fry in hot
lard. Very good.
IHE fRosrISa OF GLASS to keep out the sun
is done by using the following paints: Sugar of
lead well ground in oil, applied as other paint.
then bounced, while fresh, with a cotton
buster. When partially dry, with a straight
edge laid upon the sash, run along by the side
OF 1t stick sharpened to the width OF the line
In any hgures or squares you choose.
III GLASS DISHES AND TUMBLERs and other
articles of that ware are put into kettle and
covered entirely with cold water, and the
water is allowed to boil quickly for a short
time, and if the kettle is then removed from
the stove and placed in a cool spot until the
water has become cold, the articles win be
so toughened IN the process that they will not
break easily. Keep the kettle covered tightly
ha hal inn TO-
SPANISH MAocARooSs.-Four ounces of al
monds, half pound of sugar, six yelks of eggs
half teaspoonful Of ground cinnamon, rind of
one orange. Boil sugar first then add pounded
almonds and fiavoring. Let them simmer
gently over slow fire ten minutes stirring oc-
casionaliy; then add the yelks of the eggs and
stir until the mass becomes firm: take from the
| tire; when cool roll between the hands. greas-
| ing them slightly. Make into small cakes and
spread on white paper.
MAKsHMALLows.-Disso one-half pound of
clean gum arabic in one pint of water. strain.
then add one-haif pound Of powdered sugar.
and set over the fire, stirring continually until
the sugar is thoroughly dissolved and the mix
| ture has become Of the consistency of honey
Now add gradually the well-beaten whites of
| four eggs, stirring all the time until the mix-
ture loses Its sickness and does not adhere 10
the fingers when touched; flavor to taste.
Iurn out IN a. shallow pan, dust lightly with
1 '''-.~A@ SA'aNS Aieo shioh squhres.
CREAM PurFs.-One-half pound of butter.
three-fourths pounds prepared flour, six eggs.
| two cups Of warm water. Stir the butter into
warm water; set over the fire and stir to a slow
boil. When it boils put in the -four. cook one
minute, stir constantly. Turn into q deep dish
to cool; Beat the eggs light-yelks and whites
1 separateiy-and whip into cooled PASTE the
whites last. Drop in great spoonfuls upon
| puttered paper. not so near to run into each
other. Bake about ten minutes in a ouick
oven until they are Of golden brown.
! ENGLISH MuyYNs.-One quart Of -four, one
teaspoonful of salt, one-third of a cake al
compressed yeast or one-third Of cupful of
liquid yeast; one cupful and half of water.
Have the water blood warm. Dissolve The
yeast in one-third Of cupful of cold water.
Add 1T and the salt TO the warm water. and
| gradually stir into the -four. Beat the dough
thoroughly; cover. and let il rise in q warm
place until it il spongy (ab6ut five hoursl.
Sprinkle the bread-board with f3our. Shane
the dough into balls about twice the size of an
egg. and drop them on the Toured board.
When all the dough has been shaped. roll The
balls into cakes about one-third of an inch
thick. Lay these on q warm griddle. which
has been lightly creased, and put the eriddle
ON the back of the stove, where there IL not
muen heat. When the cakes have risen a
little, draw the griddle forward and cook them
slowly. turning often, to keep the fat shape. II
WIZ take about twenty minutes for them 70
rlse on the griddle, and fifteen to cook. Tear
them apart, butter them and serve.