Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-11-29
HOME MATTERS.
Seasonable Suggestions andEvery- Day Hint,
to Practical H0usekeepers.

HOME MATTERS.
seasonable Suggestions andEvery-Day Hints
70 Practical Housekeepers.
ONE PINT OF GRADUATED SUGAR weighs one
pound.
TEAsPooNFuL OF SALT put into o kerosene
lamp will improve the quality of the light
ALMOND MEAL Is VERY WHITENING and will
tend to soften hands Put little Of it in the
palm of one hand, moisten it and then use il
| exactly as soap.
To DANISH RED ANTS FROM THE PANTRY
strew whole cloves around the shelves. The
same is also considered good moth extermina-
tor.
OLD Brass MAY BE CLEANED to look like
| new BY pouring strong ammonia on it, and
scrubbing with q scrub brush. Rinse in clear
| water.
10 WHITEN THE HANDS, melt an ounce OF
camphor gum, half an ounce of glycerine and
one pound Of mutton tallow, and apply every
night.
10 BET DELICATE CoLoRs IN EMBROIDERED
HANDKERcHIErs, soak them ten minutes before
| washing in pail of water in which desert
| spoonful OF turpentine has been stirred.
| IN TRAVELLING THE COMPLEXION is kept in
good order if some simple cooling cream is put
on the face every night. Washing the face in
very hot and then in cold water acts like n
vaPor bath on it, and tends to make the skin
| winter and firmer.
STEEL PENS ARE DESTROYED by the acid in
the ink. II an old nail or old steel pen is put
In the ink, the acid therein will exhaust itself
on them, and pens in daily use will remain in
good condition much longer.
To CLEAN HAIR BRUSHES put tablespoonful Of
ammonia into the tepid water. dip them up and
1 down mt oil xhnn ,r,x1 l~-,c x1ae
| down. In place Of the ammonia they may be
cleaned by using teaspOonful of soda.
GOOD HAIR ToNIC.-Ten grains quinine,
! twenty grains boracic acid, one ounce tincture
cantharides, one ounce liquid opodeldoc, one
half an ounce carbonate potash, two ounces
glycerine and one pint rain water. Apply once
per day.
Hor DRESSING FOR COLD MEATS is made by
| rubbing up . teaspoonful of cayenne with
| fresh butter to q stiffish paste and stirring it
over the fire with little sfted sugar, the juice
CstraineO Of lemon, glass of walnut or
other catsup and teacupful Of stock or brown
sauce.
A LEMON TEA CAKE.-Rub four ounces of
butter into one pound Of fine flour. add four
| ounces sifted sugar, one teaspoonful of soda
and one of cream of tartar, the juice and grated
rlnd OF large lemon and a well-beaten egg.
MIX with milk to moderately stiff dough and
BAKE In patty-pans or very shallow round tins.
STEwED CRANBERRIEs.-Washan and drain one
quart OF cranberries; add one pint Of cold
water, cover closely and set to boil for ten min
utes, then add one pint Of granulated sugar
and stew for ten minutes longer. keeping them
covered all the time. Cook in porcelain and
sur with q wooden spoon to preserve the color
Of the berries.
BREAD SPoNaE.-One square of yeast cake
put with an ordinary size white potatoe; put
potato through the colander and set away COW
| cred over night. In the morning beat in pint
OF milk and an egg and tablespoonful of sugar.
lard the size Of a walnut, mix with -four until
you have o stiff spongec put in q warm place
70 rise, and mold and Pnt in pans. Bake in a
quick oven.
Two OR THREE CooENa HELPS pay for
themselves soon. A braising pan converts a
| neck OF mutton into a neck of young lamb, to
be garnished as follows: Out and trim the chops
from the neck Of praised mutton after it has
grown cold. Put little gelatine into the liquor
ieit from the mutton and flavor it with fresh
mint chopped finely. Cover each outlet with
this jelly and serve with hot marrowfat peas
around the dish.
iIABALE OF SALMON.-One pound can of sal
mon, four eggs, four tablespoonfuls of cream;
salt and pepper to taste. Remove the salmon
from the can and reject all bone and skim
Mash the salmon tine, adding slowly the cream;
then add the salt and pepper and the yelks of
the eggs well beaten Beat the whites Of the
eggs to stiff frOth, stir them carefully into the
mixture. Fill creased custard cups two-thirds
full OF this mixture. stand the cup in pan of
hot water and bake in q quick oven fifteen min
utes When done remove the timbale carefully
from the cups, arrange them on a meat platter
and hand around.
FoR CHAPPED L1Ps.-Dissolve some beeswax
N a oil h1,h
Apply to the lips several times day and avoid
wettin8 them as much as possible. An old
fashioned recipe f,or perfectly harmless face
lotion Is the following: Take seeds of pumpkin,
melon, gourd and cucumbers and pound them
to powder, adding fresh cream to dilute the
powder, then add sweet milk enough to make a
thin paste; a few drops of oil of lemon or of
lemon juice mus: be added. Apply this to the
face for half an hour at time or it may be put
on when retiring and left on over night.
THOSE HAVING GREENHOUSES will find that
many kinds OF plants can be grown under the
benches quite as well as on them and in this
way much space can be economical. Ferns,
tradescantia, many varieties of begonia, lycO-
podlums and even geraniums will grow well
from. for it will save your spelling the effect of
cutting from your pot plants. II you have cut
tings Of any kind which you do not know what
to do with, don't throw them away, but stick
tnem into the soil under the bench, and let
them take care of themselves In little time
they will root and soon become fine plants.
An APRICOT TART-Take pint of the desic-
Gated or evaporated apricots, soak and steam
them, not letting them go to pulp, but preserv-
ing their shape. Toss them in a skillet with
four ounces Of fresh butter, the same Of sifted
sugar and the finely grated rind Of lemon.
Meanwhile cut out a round Of pie paste and
edge it all round with a strip about an inch
wide Of the same and have ready another
circle Of paste the size of the first, but
rolled out as thin as possible. Lay in the fruit
mixture carefully Ohe fruit, though well mixed
with the butter and sugar, should not be
| mash), cover it all over with the second
round OF puff paste, wetting the edges and
pressing it well together. Brush it over with
white Of egg and bake in a gentle oven. Whip
the whites of two eggs to a stiff froth with four
| ounces sifted sugar. and when the tart il
| cooled m ask the center with this meringue and
| garnish the band at the edge with it.