Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-11-15
HOME MATTERs$
Seasonable Suggestions aud Practical
Hints to Everyday Housekeepers.

Hints to Everyday Housekeepers.
ALL KINDS OF CEREALS keep better in glass
| jars. for then they can be kept air-tight and
will be fresh when used.
| SHRuNKEN, HALF-woRN BED BLANKETS or COM
| forts, past using on bed, make good pads to
put under stair carpet.
hERosENE APPLIED WITH A SoFr RAa is good
| FOR cleaning window glass or tho mir ror. Rub
dry and polish with tissue paper.
To CLEAN Pie PLATES that have long been
used for baking. put them in a large kettle
| Of cold water, and throw on them a few hot
ashes or cinders and let them boil for an
| hour.
CALF's HEAD SERVED A LA ToRrUsE or with
terrapin dressing is a favorite Sunday breakfast
| as it can be prepared, all but making the sauce.
| on the previous day.
An OYSTER SoUFFLE is one of the latest de-
| vices for serving this bivalye A genuine
souffle cooks in twinkling. SO the oysters in
the bottom of the soutfie pan can never be
| overdone
L1SsEED OIL WITH LITTLE DRYER is nice to
| rub oil paintings and chromos. Yarnishes
| cause them to crack and will spoil them in
few years Some very valuable paintings have
| been ruined by varnish
An EXCELLENT WAY OF TESTING TEA is to put
teaspoonful in glass of water and shake it
thoroughly. If the tea is pure the water will
| be clear amber tint but if adulterated
| strongly cOlored.
If THE VARNIsH on FURNITURE or other wood
work Is changed in spots to white from drops
| OF cologne or bay rum, or from heated dishes,
| 1t can be changed back by rubbing with cloth
| wet in camphor
| To CLEANSE PORCELAIN saucepans fill them
half full OF hot water and put in the water q
tablespoonful powdered borax and let it boil.
| III this does not remove all the stains. scour
| well with a cloth rubbed with soap and borax.
For PUTTING Up THE CELEBRATED WIEs-
| BADEN PREsERvEs.-It has been discovered
that small teaspoonful of lard in the mouth
| OF the bottle preserves them Just as well
olive oil, care being taken to keep them in a
cool, dark place, or wrapped in newspapers.
| DEvILED ALMoNDs-Bla AS many sweet
| almonds as you wish to use, then put them to
soak for twenty -four hours in sweet milk or
cream in which place also red pepper pod.
| Then dry fry in butter and roll them in salt
anu red pepper. Serve very hot
ALL DELICATE AND FANCY HOSIERY should
be soaked in salt and water before wearing
and stains of leather on stockings can be taken
out by dipping them into chlorine water before
putting them into soapsuds. Black hosiery is
| dipped III water III which is a little OK gall.
CREME Az PAIN BIs.-Whip some cream till
crushed with thinly pared lemon rind; flavor
with kirsch and strew into it lightly as much
| finely grated and Drowned bread crumb as it
| Will take up without becoming heavy.
FINE TABLE LINEN should be done ND with
very thin starch, called water starch by
| laundresses; merely thickened water. Dipped
| in this the starch is uniformly held. Napkins
should have not a particle Of starch, but table
cloths need the least bit of it to bring out their
gloss.
SMALL TEARS IN WOODEN GooDs should be
darned with rawlings of the same, having first
put under piece Of the cloth, and afterward
| pressed carefully. Breaks in black silk gar
| ments may be mended with bits of court plas-
J ter, and If the lace curtains become torn wet a
piece of lace in starch and iron it on the wrong
| side of the curtain.
| LITTLE CAKES FOR FIVE O'CLOCK TIA
| Beat up the whites and yelks Of two eggs with
quarter pound of sugar for half an hour; add
to these two ounces Of pounded almonds.
| quarter ounce of pounded cinnamon and
| twelve pounded cloves; stir into this mixture
| gradually half pound of fine -four. Roll out
| INTO long strips with the assistance of a butter
| spade and bake on buttered tins.
! To SOFTEN WATERPROOF CLOAK, place it
before fire, instead of letting it dry cold. when
wet. 1t will again become quite soft and plia-
| II
cheap waterproofs that grow so hard, but this
process keeps them in good order until wet
| again. when the same process should be re-
| peated, holding every part in turn to the
| kitchen fire.
The BEST WAY TO FREsHEN UP OncLoTHs
without injuring their appearance afterward is
to wipe them off after they have been swept
| with cloth saturated with coal oil. The cloth
| may be pushed about with O broom and save a
/ ache caused lear
all the dust and leaves them bright and shining,
| an appearance which lasts longer than when
they are cleaned with soap and water, &c. Coal
| oil is very nice to use to wipe the dust from
| furniture Ii properly applied it searches out
| all the creases and makes thorough work.
MANY WOMEN ARE ANNOYED by the rapidity
with which braid wears off their dress skirts.
| The best qualities of dress braid are finer and
often do not wear as long as the cheaper
| coarser ones. The best material for binding a
| dress skirt is a bias band of good velvet put on
rs roll. 1t will outlast three pieces of
w0rsted braid and, moreover will save more
than its cost in saving fine walking shoes fro m
| the wear on the instep caused by the friction
of braid; this often causes the shoe to be shabby
here before any other part Of it is perceptibIy
| worn.
EITHER OF THE FOLLOWING DRESSINGS may
be used for vegetable salads: French salad
dressing-Mix thoroughly three tablespoons of
olive OIL mustard spoonful Of salt, pinch of
pepper and five or six drops OF lemon Juice;
| add two tablespoonful of vinegar, beat a
minute and pour over the salad Mayonaise
| dressing-Put the raw yelks of two eggs in a
| cold bowl, beat we'll, add teaspoonfui of salt a
pinch of cayenne pepper and half a teaspoonful
| Of mustard; work well together and add drop by
| drop half pint Of olive oil. Stir rapidly and
| steadily while adding the oil. and care must be
| taken not to reverse the motion or the dressing
| may curdle. Then add q few drops of lemon
] juice to the mixture and thin to the proper con-
sistency with vinegar. Ii kept in a cool place
! this dressing will keep week.
HAM PATE.-IIousekeepers are often puzzled
| to devise q way to make the hard parts Of q
ham palatable. But after the better portion
has been sliced off the remainder can be con-
verted into very tempting dish. Cut all the
meat from the bone and chop it fine, boil six
| eggs hard and chop them also. Tut in the
bottom of a small, deep pudding dish a
| layer of the chopped ham then a LAYER
] of egg. Mosten with cream sauce, add a
| second layer of ham. another layer of eggs.
! mosten again with cream and cover the ton
| with bread crumbs dotted with bits of butter
| Bake about half an hour or until the ton is
| brown. The cream sauce consists of one table,
! spoonful OF butter one tablespoonful of -four
| and cupful of milk. Melt the butter and
| flour together and stir in the milk.
Written for THE EVENING srAr.
Two Rondeaus.
1.--wHEN SUMNER DIES.
When Summer dies, and in her leafy tomb