Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-08-30
HOME MATTERS,
Practical Everyday Hints and Season
able Suggestions to Housekeepers.

L
Practical Everyday Hints and Season.
able Suggestions to Housekeepers.
Cur PrKcK from the top OF old kid shoes
| ard insert it inside the ironing holder you are
| going to make.
WASHING Floors AND SHELvEs with strong
| pepper tea, or hot alum or borax water, will
| destroy ants and reaches.
ADD Two TABLEsPooNFuLs OF KEROSENE to
the pail Of water with which you wash grained
or other vanished furniture.
If SooT BE DROPPED UPON THE CARPET
throw upon it an equal quantity of salt and
sweep all up together. There will be scarcely
| . trace of SCOT left.
Toast Is MORE EASILY DIaEsrED than plain
bread IL the toast is eaten soon after it Is made.
Toast that has grown cold 10 not 80 easily di-
gestible as bread.
FRYING PAN should never touch water
scour them out with salt the moment they are
done with and wipe clean with q cloth. A
washed omelet pan makes poor omelet.
KEEP CLASP KNIFE Oh KNIFE with diff
ferent handle from those in common use for
the sole purpose Of peel,ng onions, and so
avoid the flavor and odor OF them where it is
neither expected nor desired.
HoRsERADIsH Is MUCH MORE IRRITATING than
spice, and If used in excess may induce a very
disaRreeable feeling of the stomach, lasting for
several days or perhape causing illness.
FLORIDA PAPER SUGGESTS that oranges
should be sold by weight 1t is good sugges-
ton. Good oranges, packed with juice, are
always heavy and ought to command q bettsr
price than lightweight dry ones.
The FRENCH HAVE WAY Of keeping melons
which it may be worth while to remember.
The fruit is cut with a long stem, which is
coiled up and then buried under brown sugar
70 keep 1t from drying up by exposure to the
air.
BAKED BANANAs.-Simply peel Of one section
OF the skin, place the bananas in a baking pan
SKIN side down, dust them with granulated
sugar and bake them for about thirty minutes
or until the banana is thoroughly cooked.
10 MEND GLAss.-Procure from the drug
gist i've cents worth Of acstic acid and add
enough gelatine to thicken it. Apply it 70 the
edges and press them together. 1t is invalu-
able. mended 6nger-bowl which 10 now in
daily use and has not come apart.
To Cur WARM BRKAD.-Without having it
moist and heavy, use Q thin sharp knife and
dip into boiling water. Wipe quickly and cut
the bread as fast as possible. Lay napkin on
the breadplate and place the slices on it; the
napkin will absorb the moisture.
A GERMAN TEST FOR WArERED:.Mnx consists
in dipping a well-polished Hitting needle into
deep vessel Of milk and then Immediately
Withdrawing it in an upward manner, II the
milk il pure a drop of the fluid will hang to the
needle, but the addition OF even o small pro-
portion OF water will prevent the adhesion Of
the drop.
DELMoNIco PorAroEs.-Cut cold boiled pota-
toes rather fine and to each pint allow half
pint OF cream, two ounces OF butter, teaspoon
full OF salt, dash OF pepper and grating of
nutmeg. Add the seasoning to the potatoes,
nut them in baking dish about one iach and a
hall deep, nearly cover them with the cream
put the butter, melted, over them and run
them in quick oven until nicely Drowned,
SWEET PIcKLED CABBAaE.-Shave thin, or
chop fine, two small cabbsges; add teaspoon
full each Of powdered cloves, cinnamon aud
allspice, two teacupfuls OF vinegar, two tea
spoonfuls Of salt, q small teacupful of dark
sugar, pinch only of red pepper. Scsld thor
oughly all together. The cabbage must be
cooked, not left tough. Stir constantly. Don't
eat IL for at least q week. Spices may be used
lat discretion" The above may seem too
much for some tastes.
TONGUE SALAD.-For this always use the
smaller and rougher pieces, such as will not
look we'll on the table. Cut them in dico and
stand in q cold place. Put the yslk of one cry
in cold plate and make from it about gill Of
mayonnaise dressing; add tarragon vinegar in
place Of lemon juice or plain vinegar, about
ten drops OF onion juice and tablespoonful of
chopped parsley. When ready to serve mix
the dressing with the tongue and serve on
crisp lettuce leaves.
GRAPE SHERBKr.-Sweeten to taste one
quart OF grape Juice. Add half pound of
sugar to pint Of orange juice; stir until dis
solved, then add tho syeetened grape juice;
turn into q freezer and freeze, turning very
slowly. When the mixture Is frozen beat the
white OF one egg until light add tablespoon
| full OF powdered sugar and beat again until fine
end white; stir this into the sherbet, repack
and stand aside for one or two hours. Serve
in punch glasses.
CLAREr SAucE.-Put . half pound Of sugar
and q half pint Of water in . stew pan and boil
| 1t about fifteen minutes, or until it spins a
heavy thread. While this is boiling mix two
tabespoonfuls OF lemon juice with gill of
claret add half the boiling strip to them, turn
into tin kettle that has previously been
packed in salt and ice. Have ready also when
the strip is done two eggs beaten to q stiff
roth; add the boiling strip gradually to the
whites, beating al the while. After the last
two minutes, then stir this into the kettle with
the other mixture; beat well, cover the kettle
| and stand away until ready to use.
TOMATO FIos.-Allow to six pounds of to-
matoes three pounds Of granulsted sugar. Sc
lect those that are quite ripe, small and smooth.
Scaid and remove the skins Place laver Of
the tomatoes in the bottom Of porcelain-linsd
kettle, strew them thickly with the sugar ana
| place them over Q moderate fire. Stew very
gently until the sugar appears 10 have thor
oughly penetrated the tomatoes. Lift them
| carefully, one at . time, with spoon, spread
them on dishes and dry in the sun, sprinkling
with granulated sugar several times while dry
| ing. When perfectly dry pack in lara with n
| layer Of sugar between each layer OF tomatoes.
Care must be taken not 70 Let rain or dew fall
| on them while drying