Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-11-22
HOME MATTERS.
Seasonable Suggestions and Every. Day
Hints to Practical Housckeepers.


Hints to Practical Housckeepers.
COUPLE OF FIas eaten before breakfast
make an excellent laxative, especially for chill.
dreu.
WHEN SUFFERING FROM OvERsrrArHED AMI
TIRED EYES, battle them in hot water several
times day:
A PINCH OF SODA beat to q foam in either
molasses or honey will cut the phlegm from
babies throat.
ScALpINa Hor WATER should never be poured
into dishes which have held milk until it has
been removed by cold water.
CLOTHES WRISaER can be easily cleansed
from the lint that collects on the rollers BY
saturating cloth in kerosene and rubbing il
over.
STARCH PoLIsH.-A piece OF stearine, candle
spermacetti or white wax as large as a robins
egg Will give nice gloss. A teaspoon OF salt
to each pint Of starch prevents sticking
EVERY HoUsEKEgPEn Knows how important
it is to keep the refrigerator clean. Wash the
shelves and ice racks in soap. ammonia and
water. Vinegar and water will remove every
stain from the zinc.
To REVIVE OLD SILK.-When silk has lost its
gloss and becomes limpy it may be restored by
sponglng with a solution of half an ounce Of
gum tragacanth in pint Of hot water.
GOOD REMEDY FOR SORE MOUTH is one tea
spoonful each Of powdered borax and alum
one-half teaspoonful OF soda and one teacup-
1ul OF sage tea Mix well and rinse tho mouth
frequently.
LITTLE POWDERED BoRAx thrown into the
bath makes the water very soft and greatly in
vigorates and rests the bather. This is partic-
ularly beneficial to those who are troubled
with nervousness or sleep lessness.
To CLEAN AND RESTORE the elasticity OF
cane chair bottoms, coaches. &C.. turn up the
chair bottom. &C., and with the hot water and
sponge wash the cane work we'll so that it
may be we'll soaked. Should it be dirty you
must add soap; let it dry in the air, and you
Will ind 1t rs tight and firm as when new, pro-
Vlded the cane Is not broken.
Hot TOAST A LA RUssE.-Cut some stale rye
bread rather thick (say an inch thick) cut of
the crust. cut into small rounds. then fry light
brown In butter. Dig a small hollow in the
middle OF each round and put into the hollow
any hot devil sauce you choose. Place on the
toast thin slice of goose, duck or ham, pour
over 1t teaspoonful of the hot sauce and serve
boiling hot
1T is SAID That IF CARPET Is SWEPT with O
damp broom held close to the floor. with short
strokes, the dust will be removed much more
eHectuaily than II fiirted into the air, half OF
1t to settle again. and the sweeping will be
much easier. Occasionally one meets with a
carpet that will not stand oven clean water. but
ordinarily less sweeping and more wiping gives
bright, fresh appearance to the carpet and
liGhtens labor, beside saving the carpet.
ORANGE FLOWER WATER Ice FOR AFTERNOON
RECEPTIoNs.-Blancha and pound till smooth a
quarter OF pound of sweet and six bitter al
monds; add to them u quarter of q pint of
cream, half pound OF sifted sugar and the
yoiks OF seven eggs. When this is all well
m Iatr, II,
cream; etit thicken; strain, and when cool add
TWO wineSlassfuls OF orange flower, with few
drops OF vanilla, and freeze Serve in cups,
with crystaii,zed orange flower on each.
OYSTER CUTLETs.-Boil twelve oysters in their
own liquor for about two minutes; DRAIN chop
the oysters and put one gill OF the liquor over
the fire in saucepan. Rub together one ounce
OF butter and two even tablespoonfuls of flo UT.
STIR into the boiling oyster liquor until YOU
have n smooth, thick paste. Add the yolk of
one egg. the chopped oysters and q teaspoon
full OF finely chopped parsley. Mix, add a
palatabIe seasoning of salt and pepper and turn
to cool. When cool form into four outlets and
roll as croqnettes for frying.
BEEF AND PoTATo PEA very appetizinp
way of serving beef is to cut tho meat into
slices. make q gravy Of flour and water. sea-
soned with pepper and salt put the beef in,
add two or three tomatoes pared and sliced and
warm the same quickly -do not let it become
tough by stirring long time. Then put the
mixture in platter and arrange around the
edge border of mashed potatoes. Set in the
oven tlI the potatoes are brown and serve al
once. Mutton can be used in the same way
and is equally relished.
TURKEY SoUP.-People who like the old
fashioned, rich soups, will find the following
recipe for using the carcass of turkey de.
licious: Cut off the meat from the bones and
break the carcass into several pieces. Add two
or three quarts Of water-proportioned to the
turnip two large onions two stalks OF celery
three tablespooufuIs of butter and three OF
flour. Set Oh the fire and cook three hours
then add the vegetables and cook another hour.
Strain and put back on the stove. Brown the
Hour and butter together, add it to the oup
season with salt and pepper and simmer for
half an hour. II any fat rises skim it off.
Small squares Of toasted bread may be added
just as the soup is sent to the table.