Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-04-20
HOME MATTERS.
SUGGESTIONS FOR PRACTICAL HoUsEKEEPERs-
EVERYDAY RECIPES AND HINTS FOR THE DIN
1NG-RooM, PANTRY AND NEUTRALITY-SUSPICIOUS.
FANCIEs-LITTLE THINGS WORTH REMEMBERING

oo"utSlIoNS FOR PRACTICAL HOUSEEEEPERS-
EVERYDAY RECIPES AND HINTS FOR THE DIN
1NG-RooM, PANTRY AND NEUTRALITY-SUSPICIOUS.
| FANCIEs-LITTLET THINGS WORTH REMEMBERING.
SALT is EATEN WITH NUrs to aid digestion.
TEAsPooNFUL OF SALT put into a kerosene
lamp will improve the brilliancy of the light.
To PREVENT THE SMELL of paint put a hand
full OF hay in a bucket of water and let it stand
| III the room over night
| The LUsTER OF MoRoCCo LEATHER nav be re-
stored by vanishing over with white of egg,
| which should be applied with a sponge.
HE MUDDY TASTE OF FREsH-wATER FISH of
some kinds is overcome by soaking in cold
water and salt for two or three hours before
cooking.
PLASTER OF PARIS is excellent material for
sealing catsup and fruit bottles or jugs. and is
more easily applied than sealing-wax.
ALWAYS KEEP CARBoLIC ACID convenient for
use. 1t is one of the best disinfectants and in
sect destroyers that can be used. small guam
| tlty need only be applied at time.
IF THE CLOTHES ARE SOAKED OVER NIGHT.
one teaspoOnful of pure ammonia in each tub
OF water will materially lessen the labor of
washing.
| NEVER HAVE A DARK CARPET and walls in a
| room that is deficient in light. Only apart
| ments open to the outer light will stand gloomy
| tones in decoration.
| HAVE TWO OR THREE SMALL KNIVES for par
! ing vegetables, apples. &C., and they will be
| found much easier to use than the medium size,
| and do the work better.
| Boil ONE OUNCE OF FLAX SEED in a pint of
water, strain it. add an ounce of rock-candv
! some honey, and the Juice of three lemons boil
! again. Resut-a nice old-fashioned cough
medicine. Drink it hot as you can bear it.
To KEEP GREEN VEGETABLES for day or two
! sprinkle with water and and place them on a
| cellar floor. Fruit should not be kept i'll the
cellar, but put out singly and stood III a dark
| dry, cool place.
| FOR MOSQUITO OR GNAT BITES an experienced
| traveller writes that he uses a solution of alum
| water as strong as it can be made. adding one
! fourth of aromatic vinegar and one-fifth of
| glycerine. Shake well before using 1t will
| instantly cure the bite.
| LIME-wATER FOR DYsPEPTICs NAV be made by
pouring quart of cold water on two table
spoonfuls of unslacked lime Let it stand
few minutes, then bottle and cork, and when
| clear 1t Is ready for use. Three tablespoonfuls
may be taken In a cup of milk.
| MILK PoRRIDGE.-Two cups best oatmeal.
two cups water, two cups milk. Soak the oat-
| meal over night in the water; strain in the
morning and boil the water half an hour. Pat
in the milk with little salt boil up well, and
| serve. Eat warm, with or without powdered
| sugar.
TO MAKE FOAM SAUCE.-NTix one cup sugar
with one tablespoonful of flOur add one-half
cup butter. then three gils of water Cor milk
| and water), boiling hot. a pinch of salt flavor
| ing to suit the taste, and a well-beaten egg.
| SALAD DREssING.-Peel and boil a large fine
potato; mash WELL and, when cool, add the yelk of
araw egg, teaspoonful of mustard and a little
salt; stir well together; add two tablespoonfuls
| OF olive oil and vinegar very slowly, stirring
| constantly SO that it may be very smooth
This Is nice with chopped celery or cabbage
| LAMP CHIMSEYs.-After the lamps are filled
and the chimneys washed and put on the shelf,
take pieces of newspaper and roll in the form
of chimney and slip over chimney and lamp.
| 1t will protect them from dust and flies. and
when the lamps are lighted one will be re-
warded by finding them clean and bright as
| when first put in order.
To PREVENT Tin FROM RUsT1NG. rub fresh
| lard over every part of the dish, then put it
| into hot oven and heat it thoroughly. Thus
| treated any tinware may be used in water con-
stantly, and 1t will remain bright and free from
| rust indefinitely.
| ''SIMILIA SIMrLIBUs CURANTUR."-A CORE
spondent who claims to have been ga sufferer
suggests that to relieve the garlic taste of milk
| i'll the spring one should close the teeth on n
small slice of onion garlic before using the
| milk. This, it is said, will effectually DESTROY
| that unpleasant flavor.
CHOPPED CAULIFLowER.-Chop fine. Put n
piece of butter into shallow pan. and add
8 tablespoonful of strong vinegar. Cover and
stir until it is perfectly tender. Serve on slices
of toasted bread, or on a platter with bits of
| toast cut into triangles laid around the dish.
ca nice supper or breakfast dsh.)
'FEw PEOPLE Know How TO Cook WATER
a noted caterer used to say: 1.-THE secret is in
putting good fresh water into clean kettle al
ready warm and setting it to boil quickly. then
taking 1T right of to use i'll tea coffee and other
drinks before it is spoiled If it is allowed to
steam and simmer and evaporate till all the
good of the water is in the air, and the lime
and iron and dregs left in the kettle, it is very
bad"
SCoLLoPED EGGs.-Boil eight eggs until thew
| are hard; let them get quite cold. but do not
put them in water to cool them; take them out
of the shells and slice them; butter a baking
dish and sprinkle cracker crumbs over the bot
tom; put on this layer of egg and over it
sprinkle pepper. salt, Jumps of butter and a
| few tablespoonfuls of cream; add another LAYER
of crumbs, then of the eggs and seasoning till
all are used up. Over all sprinkle cracker
crumbs and little grated cheese Bake until
1t Is light brown and serve at once.
! CAFE FRAPPE.-Grind very fine a quarter of
| pound of fresh roasted coffee. put it in n
cheese-cloth bag, then in a porcelain farina
| boiler and pour over one quart of boiling
water. The water must be taken at the first
boil Cover and stand away from the fire for
five minutes, then add half-pound of granu-
lated sugar. stir until the sugar is dissolved
| and strain through very fine cloth. When
cold add the unbeaten white of one egg turn
| into the freezer and freeze, turning slowly
until the whole mass is frozen like soft mush
| or wet snow. Serve in lemonade or punch
glasses
ORNAMENTAL FRosTING ON CAKE.-To do
ornamental frosting, such as confectioners put
on cakes, one needs frosting bag and tubes or
frosting points. The bag is of very thin rubber
sheetlng and shaped like a cone or funnel At
the end of the funnel is a small hole. The
tube or point is put inside the bag and pressed
firmly into and through this little aperture
Then the bag is partly filled with frosting
which is squeezed through the point on to the
cake. Some points are simply round tubes
others have got teeth that cause the frostinp To
assume the form Of leaves, crinkled lines and
other devices. supply of points of yarions
shapes can be procured at any housefurnisbinp
store, and one can make three of the rubber
bags out OF quarter of a yard of sheeting.
After the necessary practice one can ice cakes
very nicely.
The Cincinnati Enquirer published a story
Aprli to the effect that the price of beer had
Deen reduced In that city to two cents glass.
Inc rush to the saloons that day was simply
enormous, and the customers did not find that
10 hAn hDav A.