Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-08-02
HOME MATTERS.
Seasonable Suggestions and Everyday
Hints for Practical House Keepers.


Hints for Practical House Keepers.
SIXTY DROPS OF LIQUID make one teaspoon
full.
RICE BOILED VERY DRY is acceptably served
with fish instead of potatoes
COFFEE CAKE SHOULD Be WRAPPED in a
napkin while warm and there remain till cut.
POWDERED RICE SPRINKLED UPON LINT and
applied to fresh wounds will stop bleeding.
GREAT IMPROVEMENT WILL BE FOUND in tea
and coffee If they are kept in glass jars instead
Of tin boxes.
OLD CorToS OR MERINo STOCKING Tops
are better than cloth for patching merino
underwear, as they yield with it.
An EFFEcrUAL REMEDY for Shiny and greasy
drain pipes Is cOpperas dissolved and left to
work gradually through the pipe.
MANY WOMEN GO UPSTAIRS with the body
bent forward and the chest contracted-a prac-
tice very injurious to the heart and lungs.
Two QUARTS OF WATER with two ounces of
glycerine scented with rose, as q dressing in
the bath, will impart freshness and delicacy to
the skin.
If SooT BE DROPPED UPoN THE CARPET throw
upon it an equal quantity Of salt and sweep all
up together. There will be scarcely a trace Of
SCOT left
sick room is to open window at the top, and
opening the door, move it back and forward
rapidly, SO as to insure q current OF fresh air
from the window.
A MOUSSE" DIFFERS FIR ON AN Ice CREAM in
being made of beaten cream packed in ice and
salt and left to work out its own perfection,
while regular ice cream is made OF unbeaten
cream frozen in a freezer. The mousse, as its
name implies, has a moss-like consistency
while a cream is smooth.
FINELY CRACKED Ice, administered in tea
spoonful OF champagne or brandy has been
the rallying point for many sinking patient
Or the ice alone, finely crushed SO that it
simply melts away in the mouth, trickling
down the throat rather than being swallowed
as draught, is most useful stimulant.
BOILED RIcE.-This is dish very few peo-
pie understand cooking, but one that is used
extensively in the south and there considered
indispensable as a breakfast dish Wash the
rice thoroughly three times. add a little salt,
and to one cupful of rice allow one pint of boil
ing water, cover close and let simmer slowly
until perfectly dry, when each grain will stand
alone. Never stir or use cold water.
BEEF RIssoLEs.-Chop fine some cold roast
beef, season it well with salt and pepper and to
each half pint Of this add a tablespoonful of
chopped parsley and half cup of bread
u umpS, tucu duu TWO WQOl6 eggs, ana Work the
mixture to a smooth paste. Form into round
Dalls, dip In egg and then in bread crumbs and
fry in smoking hot fat. Serve with a nice
brown sauce poured around them.
POTATO PUFF.-One pint of hot mashed po-
tato add u teaspoonful of salt, a saltspoonful
Of pepper. one-half spoonful celery salt, one
tablespoonful of butter and hot milk enough to
molsten WELL When partly cool add the yelks
OF two eggs beaten WE'LL then the whites beaten
stiff and bake ten minutes. Marking the ton
OF the potato before putting it in the oven in
squares or diamonds makes it look attractive
when served
Rich APPLE CHARLoTTE.-Stew some cored
and peeled apples till quite tender with a piece
OF thinly cut lemon rind, a very little water and
sugar to taste. When quite to a pulp let il
stand till cold. Then beat up a couple of eggs
till light and mix them with the apples together
with an equal quantity of fresh buttered and
broken bread. Have ready buttered mold,
sprinkle 1T very thickly with baked bread
crumbs. I'LL up with the apple, &C., and then
add fine layer Of bread crumbs. Bake in a
SLOW oven, turn out carefully and serve sprin-
kled with pulverized sugar and, if liked, cream
or plain custard
IT Is GENERALLY SUPPOSED that the fact that
bread grows stale arises from the bread becom-
ing actually drier by the gradual loss of water,
but this is not the case. Stale bread contains
almost exactly the same proportion of water az
new bread after 1t has become completely cold
Inc change IL merely in the internal arrange
ment OF the molecules Of the bread A proof
| OF TINS Is that If we put stale Loaf into a
| closely covered tin, expose it for half an hour
OF an nour 10 heat not exceeding that of boil
ing water and then allow it to cool 1t will be
restored In appearance and properties to the
state OF new bread.
| SWEET WATERMELON PrcKLr.-A subscriber
writes Tor recipe for making sweet water