Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-01-04
ITO be continmed.1
HOME MATTERS.

sEAsoNABLE SUGGESTIONS To PRACTICAL HOUSE
KEEPERs-HINTs FOR THE DINING ROOM, PAN
TRY AND KITCHEN - wELL-TEsrED RECIPES
WORTH TRYING AND HELPING
ONE QUART OF SrFrED FLOUR, well heaped. is
one pound.
A LITTLE POUNDED Ice laid on the back of
the neck will allay nausea.
Two TABLESPOONS OF POWDERED SUGAR or
flour weigh one ounce
Battle TIRED EYES IN Hor WATER two or
three times day; it will rest them
A FIRMER or MORE DELICATE GRAIN Is Sc
cured in cake by stirring the cake only in one
| direction.
To PREVENT THE SMELL OF CABBAGE per-
meatlng the house while boiling place ON the
stove dish containing vinegar.
A WINE GLASS OF STRONG BoRAx WATER in
pint of raw starch will make collars and cuffs
| stiff and glossy.
To GARdLE SORE THROAT take of paregoric
one teaspoonful. of glycerine two teaspoonfuls,
| OF lime water one tablespoonful
If You WISH TO KEEP SHARP KNIFE don't
put 1t In hot grease Stir your potatoes while
| frying or turn meat with fork or an old case
| knife kept on purpose.
! 70 RENovATE BLACK LACE.-If lace is narrow
wind 1t tightly around bottle and pin it on.
Wet IT thoroughly with alcohol and let it re-
main until perfectly dry. 1t will be like new
| If the lace is wide take the wooden roller
from window shade to roll it on.
| How To TAKE Coal on Our OF A CABpEr.-
| Saturate the carpet with benzine and then rub
dry with clean white cloth. If the first appli-
cation does not take it out go through the same
process until it is out. As benzine is very ex-
! careful haya Eobf fbe
room nor hot stove.
| ANY Sort OF DARK Woop may be freed from
all traces of dirt and grease by good spong-
ing with strong tea just warm; it will not,
| however, answer for light, unpublished furni-
| ture, as 1t would stain it. Very old furniture
that Is becoming worm eaten may be greatly
preserved and improved if some carbolic oil is
| poured into the wood.
CEREALINE is COOP FOUNDATION for many
dainty desserts. Heat pint of milk in a
double boiler, add salt and make a thick batter
| with cerealine. Beat until smooth and light
| and turn into square mold to COOL Cut into
Dlocks, roll In crumbs, dip in beaten egg. again
/ IN crumbs and fry in hot fat. Eat with butter.
| sugar and cinnamon, with jelly, or with any
sort of a pudding sauce.
NICE LITTLE SIDE Dish is made from the
| giblets of fowls Wash well and soak in warm
water for twenty minutes. Cut in thick slices
| and fold each in a thin slice of streaky bacon;
| tie or fasten with a small skewer and stew forty
| minutes in seasoned brown gravy with SIX small
| button onions. Dish the rolls. lay the onions
around and strain the gravy, slightly thickened.
| over all.
SUNSHINE SAUCE.-Beat a quarter pound of
butter and four tablespoonfuls of powdered
sugar together until light then add the yolks
OF six eggs beaten TO a cream. Scald pint of
cream In farlna boiler, pour it over the other
] frlra niy
| it over the fire until it forms a thick sauce
take 1t from the fire and add gill of good
brandy.
MUSHROOM SAUCE.-Put a tablespoonful Of
butter in frying pan and let it brown, add
tablespoonful Of -four and brown again, add a
half pint OF stock stir continually until it boils
strain, add tablespoonful of mushroom catsup
and half can OF mushrooms; simmer gently
| for five minutes, add a palatable seasoning Of
salt and pepper, and pour it over the broiled
steak.
| SARATOGA POTATOES ARE TWICE FRIED by the
following directions: Slice very thinly some
washed and peeled potatoes, dry them well in
a clean cloth, put them in a frying basket and
plunge this into sufficient boiling fat to cover
| them completely. Cook them till tender then
lift out the the basket, allow the fat to boil up,
return the potatoes to the pan, and let them
| get quite crisp, drain from the fat, sprinkle
| with salt and a little chopped parsley and dish
| up. II packed in a tin alright box, these
| potatoes keep good for some time, and are
| equally good hot or cold.
| VERY DELICATE MINcE PIES can be made
without meat. and they are considered less in
| digestible than the orthodox mince pie Chop
fine and free from shreds one and half pounds
of suet; chop three pounds of tart apples; seed
| and cut one and a half pounds of raisins: wash
| two pounds of currants and mix all together
with one and a half pounds of brown sugar,
| one-fourth ounce of mixed mace and cinnamon
| one-fourth OF an ounce of cloves. one grated
| nutmeg, one tablespoonful of salt, the Juice
and grated peel of one lemon and half a pound
of mixed candied fruits cut small; moisten
with cider, or brandy and wine if you prefer;
make very hot using care not to burn, and let
| 1t STAND week before using.
MUsrARD.-To prepare mustard for the ia
BILE take two tablespoonfuls of Coeman's mus
tard and one teaspoonful of -four Mix this
smooth with little cold vinegar Mix together
four tablespoonfuls of vinegar, one tablespoon
| full OF olive oil, one teaspoonful of sugar one
.easpoonful of salt and one of black pepper
Set this on the stove in a suitable dish and let
the boiling mixture into the other, stir il well,
and as soon as it is cold it is ready for use.
| DAINTY CRACKERS. One pint Of the best
| -four salt to taste, one teaspoon of cream tar
tar, half teaspoon soda, three ounces Of but
ter or sweet lard. With sweet milk mix up into
a dough half the -four and butter and roll it
| out. Take half OF the remaining butter cut il
| up into small bits and put about over the
dough, sprinkiing over the butter half of the
-four, fold the dough over and roll gently.
Then put on the remaining butter and flour as
before and roll. Fold over and roll twice more,
the last time rolling it little more than an
eighth of an inch thick. Cut into strips half
an inch wide and six or seven inches long, lay
in q pan and bake to pale brown; arrange
prettily on plate and serve with chocolate.
Four DISHES FROM BEANs.-Put one pint of
beans in four quarts Of cold water with one-half
pound each of salt pork and corned beef, one
bay leaf and slice Of onion cut fine. Simmer
slowly for four hours. When the beans are
thoroughly cooked which will be in about two
hours, take out q plateful and let them stand
until cold. Then make salad with two table,
spooDfuls of vinegar, one of olive oil, one Glove
OF garlic and a sprig Of parsley with pepper
/ and salt When the soup is well cooked dip
| out all the broth into the tureen over small
| squares of toasted bread, leaving the soft beans
in the kettle. Add one pint of hot milk and
butter the size of hens egg, and when this
boils, two tablespoonfuls Of -four wet with cold
water; season to taste and you have nice dish
| OF stewed beans. Serve the beef and pork
with baked potatoes and you have four courses
at which hungry man will not grumble.
Husband During quarreD- 1--WE shall never
| meet in heaven"
wife-''Oh, yes, we may. There is plenty Of