Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-02-02
HOME MATTERS.
SUGGESTIONS FOB THE CAREFUL HOUSEWIFE
PRACTICAL IDEAS ABOUT HoUsEKEEPINa-sEA-
soNABLE HINTS AND RECIPES FOB THE DINING
BOOM AND KITCHEN.

Il
PRACTICAL IDEAS ABOUT HousEKEEPINa-sEA-
BOOM AND KITCHEN.
THE OFTENER FLOUR Is SrFrEp for SPONGE
| cake the lighter the cake will be.
FRESH APPLE SAUCE, warm If possible, is q
good supper dish in winter. A dash of lemon
! improves it.
AMONG THE RULES of the Boston cooking
school is one that says, always be careful
not to slam the oven door,"
To KEEP SILVER BRIGHT.-Another easy way
to keep silver bright is by placing small articles
| In pans of thick sour milk over night, and
washing them thoroughly in warm clear water
| In the morning.
If CHILD HAS THE EARAcHE, turn a drop OF
| water as hot as it can be borne into the ear and
cover it quickly with a bit of cotton batting
This simple remedy has relieved many obstinate
| cases OF earache.
KEEP THE BACK, especially between the
shoulder-blades, well covered; also the chest
well protected. In sleeping in a cold room
| establish habit of breathing through the
nose, and never with the mouth open.
ADELIoIous SAVIOR is impaired by putting
into beef soup whole onion with dozen
whole cloves stuck into it. Peel the onion,
but don't trim off the top so the layers will
| break apart in boiling. Leave out in serving.
I To TEST CAKE IN THE OVEN never insert a
broom splinter, but draw it gently forward
and put the ear close to the loaf; if it be not
done there will be little suffering sound.
when 1t Is thoroughly baked there will be no
| sound.
AN EXCELLENT POWDER for polishing tinware
can be made of the soft white cinders found in
coal ashes. They should be crushed into fine
powder and applied to the clean tin with fam
| mel The powder is so fine that it polishes with
| out scratching the tin.
IT MAKES GREAT DEAL OF DIFFERENCE
whether coffee is ground fine or coarse. Fine
pulverized coffee is best for making it by
bleaching" or percolation. and coarse for boil
ing. 1t is always better to have coffee mill
| and grind it yourself as wanted.
| AMERICAN ToAsr.-To one egg thoroughly
beaten put one cup of sweet milk and little
salt. Slice light bread and dip into the mix
ture, allowing each slice to absorb some of the
! milk; then brown on a hot buttered griddle,
| spread with butter and serve hot.
MAcARoNI, TOMATOES, AND CHEESE. - Cook
the macaroni till tender; make sauce of ripe
tomatoes seasoned with pepper and salt; CRATE
some cheese; have ready hot dish put in
| layer OF macaroni; next sprinkle with cheese;
then add layer OF the tomato sauce. Serve
| at once.
] If You HAVE ANY OLD PLASTER OF PARIS FIG
UREs. such as shepherds, shepherdesses. &C.,
that are still whole and unbroken, but too much
soiled to look well, bronze them with the arti-
| Gle generally used for bronzing chiidren's
| shoes, &c, and they will appear to advantage
once more.
BISCUIT AND GINGERBREAD require quick
oven; flour bread a slower one. Fruit-cake re-
quires more and slower baking than plain cake.
Cookies want quick oven and close attention
| or they will burn. For brown bread hot
oven at first and slow and steady fire after it
| Is heated through.
| POULTRY SHOULD HAVE SMOOTH, clean-look-
ing skin, both on the body and feet. If young,
| the lower part of the breastbone will be car
tilage. Try this carefully, as some of our deal
| ers are so unfortunate as to break the ends OF
the breasts, which, to an unframed marketer,
] give them the feeling of cartilage.
| NOODLES FOR SoUP.-One teacup of flour, two
tablespoons of yeast, little salt and two eggs,
mix hard with milk, and roll out as thin as
wafer on a well-foured board; cover with a
| cloth and set in a warm place (not hoD. After
| an hour or two cut into small pieces and drop
| into the soup; boil ten minutes and serve hot.
CRANBERRY PUFF PUDDING.-One egg beaten
! light, one cupful Of sweet milk, in which dis
solve one teaspoonful of soda, one heaping
! teaspoonfnl of cream of tartar sifted and thor
oughly mixed with two cupfuls of flour, and
little salt. Add one cupful of cranberries and
steam one and a quarter hours. Serve with
your favorite sauce.
NOTING THE ARTICLE IN The STAR of last
Saturday about making soap bubbles, a CORES
pendent writes: dissolve one-fourth ounce of
CASTLE oil soap, cut in small pieces in three
| fourths of a pint of water and boil for two or
three minutes, and then add five ounces of
glycerine. When cold this fluid will produce
| the best and most lasting bubbles made"
SARDINE SALAD.-Chop fine six cold boiled
potatoes and one hard-boiled egg; a teaspoon
full of dry mustard beaten with one raw egg;
add gradually box of sardines a little salt
| and pepper; as you beat the mixture will
thicken. After this add vinegar to taste, and
then stir into the chopped potato and hard
boiled egg. little chopped onion improves it.
How TO STONE RAIsIYs EAsILY.-Take a cup
full of raisins at time, put them in a bowl and
pour boiling water over them, let them stand
moment. then proceed as usual to remove the
seeds, which viii drop out Of the raisin per-
fectly clean without sticking to the fingers. It
saves time and trouble, and you do not waste
particle of the raisns, and it cleans them as
well.
Snow PANcAKEs.-Half pint of milk, an
egg, an apple pared, quartered and chopped
very fine, cupful and a half of -four, one
fourth of teaspoonful of salt, a bowl of snow.
Beat the egg light and add the milk to it. Pour
gradually on the -four and beat until smooth
and light. Add the apple and salt, and at the
last moment the snow. Drop by spoonfuls
into boiling fat and cook until a rich brown.
A RETIRED PLUMBER thus gives a point for
the gratutious relief of householders: "Just
before retiring at night pour into the clogged
pipe enough liquid soda lye to fill the trap or
bent part Of the pipe. Be sure that no water
runs in 1T until the next morning. During the
night the lye will convert all the offa into soft
soap, and the first current of water in the
morning will wash it away and clear the pipe
clean as new.
EscALoPED OYSTERS ON HALF SHELL.-For
dinner party or evening company, escaloped
oysters are nice, and are very pretty, served in
the smooth white shells picked up on the sea-
shore, especially along the New Jersey coast.
Whether prepared in dish or shell, the bot
tom is covered with crushed crackers and bits
of butter; next a layer of oysters well seasoned
with salt and pepper; more cracker and but
ter; and SO on, alternating, until the dish is
full, but finishing with a covering of cracker
Pour over this the oyster juice and one quart
of new milk. Bake in hot oven for half an
hour.
CARAMEL PUDDING (CREME RENvERsEE. Put
handful Of loaf sugar to boil with a quarter
of pint of water until the syrup becomes q
deep brown. Warm small basin, pour the
syrup in it, and keep turning the basin in your