Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-11-09

REASONABLE SUGGESTIONS TO PRACTICAL Horsr-
KEEPERs-PERrrSKxr HINTS ron rnr DINING
ROOM, PANTRY AND xrrczxx-rrsrEp nrcrrxs
WORTH KEEP1So.
FoR COLD IN THE HEAD nothing 10 better than
powdered borax snuffed up the nostrils.
WHooPINo CouoH PARoxYsxs are relieved
by breathing the fumes Of turpentine or car
bolic acid.
STATISTICS Snow that people live longer in .
brick house than in stone, and that wooden
houses are the healthiest.
Fos STOMACH CRAMPs ginger ale or Q half
teaspoonful Of the tincture of ginger in . half
glass Of water in which half teaspoonful Of
soda has been dissolved.
SALT SPRrSKLED ON ANT SUBSTANCE burning
on stove will stop the smoke and smell Salt
thrown upon Goals blazing from the fat Of
chops or ham will cause the blaze to subside.
FoR BURNS SWEET On AND CorroS are the
standard remedies. II they are not at hand
sprinkle the burned part with -four and wrap
loosely with soft cloth. Don't remove the
pressing until the Inflammation subsidies, a. il
VIII break the new skin that is forming.
CELERY VrNEoAR.-A bunch Of fresh celery or
quarter Of pound of celery seed. Lay in a
| weak brine over night then drain and rinse;
then pour over boiling vinegar and cork tightly
for two or three weeks, when IL viii be ready
| for use.
To PREVENT BREAD DouoH FORMING HARD
CRUST when required to keep over, take lard or
other tin pail with properly fitting lid, punch
about dozen holes in the center OF the hid
Hour the pail, put in the dough and press the
lid down firmly.
SPIcED CRANBERRIEs.-wash and free from
stems five pounds Of cranberries, add four
pounds of light brown sugar, one pint Of cider
vinegar, one teaspoonful Of cinnamon and one
OF cloves. Boil an hour and can. Gooseber-
ries are fine done in the same manner
BONE FELoN.-As soon as the disease is felt
put directly over the spot a fly blister about
the size of your thumb nail and let it remain
for six hours; at the expiration Of the time,
directly under the surface Of the blister. may
be seen the felon, which can instantly be taken
| out with the point Of q needle or lancet
Cold CATsUP That is SURE TO KEEP.-One-
half peck OF ripe tomatoes, peeled, two red
peppers, two onions, one-half cupful Of salt,
| one cupful Of brown sugar, three-auarters of
cupful OF white mustard seed, one cupful of
grated horse radish, two table spoonfuls of
black pepper, one quart of cider vinegar. Chop
tomatoes fine, then drain; chop onions and
peppers fine, then mix together and rub through
| a colander.
| PRESERVING JELLIEs.-The best and easiest
way to preserve iellies is to pour melted
parafine over them after they are cold; this
hardens almost Immediately, when a piece of
brown paper should be tied on to keep out the
dust. The cake OF paraffine can be easily lifted
on, and II washed may be kept and used again
| next year. This does away with the old method
OF cutting lnnumerable papers and dipping
| them In brandy-a piece OF work often dreaded
| as much as the entire process of making the
jelly itself; and as it has been tried many times,
1t Is here recommended to all who have never
| used it.
SOMETIMES THE SUPPLY OF BREAD is greater
than the demand till fresh is needed again.
Such stale loaf may be sliced thin, toasted
brown in the oven with the crumbs in the jar,
| and rolled or pounded to cracker powder
heep In TIN box or dry place, and it will be
| very nice Tor dressings, stutings, DC, or any
mixture where rolled crackers would be used,
| though more especially in meat dressings for
meats prepared with dressing are more eco
nomical since they ''spend" better, and are
better suited to the taste CT most people.
Mock STRAWBERRY SHoRTcAKE-That is
what the children call it. 1t is a shortcake,
made in the usual manner, and the filling is
the only novel thing about it. Take rhubarb.
peel 1t, stew it, sweeten it, and at the last
minute before taking IL from the fire add a
large handful Of dates that have been pre-
| vlously washed and seeded. Let this boil up
| once and then turn it gently into a colander
| and let 1t drain a few minutes The dates and
| rhubarb make the filling for mock strawberry
shortcake. of which the children are very fond
In rhubarb season-or it is equally good with
canned rhubarb; but the liquid this golden
brown, sirupy juice, when added to a sufficient
| quantity of rice, makes a delicious mould OF
| farlnaceous food to be eaten with cream as @
cold dish for supper.
! MAccARoNI is A PREPARATION OF THE GIUrrS
OF FLOUR, almost as nourishing as meat. II
can be prepared with cheese. with beef tea
with bottled tomatoes or with fruit. Put a
| quarter OF pound of it on to boil in q sauce
| pan OF boiling salt water and cook for fifteen
| or twenty minutes. Drain il and serve hot
with little butter. That is one way Crate
some cheese over it while it is hot that is
another. A third is to put the boiled macca-
roni into baking dish, strew cheese through
1t and few bread crumbs on the top and bake
to light brown. Serve in the dish. That is
maccaroni au gratin. There are three we'll
paste; the largest size is called maccaroni
| all is vermicelli. used as noodles are for
soup. Spaghetti is cooked with beef tea and
makes a very rich dish. Put il on with salted
hot water, alone, and when it is half done, half
tender, drain off the water and let it stew
| slowly in beef essence, which it absorbs maxi
| ing good dish. Bottled tomatoes added TO
either the combination or the plain maccaroni
make very appetiZing dish. Cooked as at first
| directed and added to stewed or canned fruits,
white fruits, it is also good that is with apples,
| peaches or pears, but not with red fruits, such
as cranberries or plumbs, as they would be too
| acid.