Evening star. [volume] (Washington, D.C.) 1854-1972, 1891-01-03
HOME MATTERS.

pretty color effect.
HOME MATTERS.
Seaoonable Suggestions and Everyday Hiuts
70 Practical Housekeepsrs.
II FLAvoRINo n ADDED to . hot custsrd .
part is lost.
BEATING AN Foo WITH An Eco BEArER can
never increase the bulk as when fork is used.
BEFohE CHoPPINa SUEr be sure to take out all
the membrane, also have il quite cold and
dredge with -four before chopping.
Very THICK CREAM should be whipped with a
fork and then put into whip churn. To mold
whipped cream add gelatine.
WHEN USING Eoas once in . while break the
ends carefully and save the shells for little
molds. Blancmange looks very pretty served
in this way for change.
Ii You WISH TO KEEP PICKLES in glass fruit
jars rub the insides Of the metal caps with lard.
The cans with caps lined with porcelain are
much to be preferred for all purposes
WHEN TIRED OF LEMON AND VANILLA Flavor
ING try mixing them. To . teaspoonful OF
lemon extract add about third of a teaspoon
full of vanilla and you will think YOU have dis
covered new flavor.
To SEED RAIsTNs let them lie in boiling water
two or three minutes then pour on cold water;
the seeds will then push out easily. When cut
ting raisins keep bowl of water in which to
free the knife from the seeds.
WASH CURRANTs By DREDGING THEM WITH
FLOUR, then rub them well with the hands to
remove the grit pour water through until il
will run clear. Then let them lie on clean
napkin until dry; never dry currants in the
oven.
To PREVENT PIE JUICE FROM RUNNING out in
the oven, make q little opening in the upper
crust and insert little roll of brown paper
Perpendicularly. The steam will escape from
~ as from chimney, and all the juice will be
retained in the pie.
To MAKE EGO PLANT PRESERVES, to equal fie
preserves, take and nicely peel the plant, and
then slice to suit and boil in common sugar
molasses or strip, or can use sugar Is you would
70 make any other preserve, and nothing will
equal 1t in preserves.
10 MAKE Coon CELERY SAUcE cut MP and
stew in half pint Of water until tender two
hne heads of celery. Cream up q teaspoonful
OF Hour with large spoonful of butter, add to
celery with salt and pepper and q cup Of sweet
cream Stew a moment and serve. Delicious
to eat with game or poultry.
CELERY LA CREME.-Cut the celery in pieces
and boil till tender; stir little cream over the
fire with the yolks of two eggs and when well
mixed lay the celery in this with salt. white
pepper, very little mace, some grated lemon
peel, and shake it all over the fire till hot II
must not boil.
In MAKING BOILED CUsrARp there are sew
eral signs by which to tell whether it is done. If
when spoon is dipped into custard a coating
remains upon the spoon it is done, but il the
spoon comes out clean it is not cooked suffi-
GENTLY. Also when the froth disappears from
the top Of custard it is sign that it is thick
ening.
ONE WAY IN WHICH THE DRIED OR EvApo-
RATED APPLES can be made palatable is to stew
them slowly for a long time. When thoroughly
DONE so there will be no Jumps. pass through a
coiander, making a homogeneous mass about
the color and thickness of apple butter. Add
ne juice OF lemon. cinnamon and cloves with
discretion and sugar literally.
OLIVES MAY BE SERVED at all times and with
most all dishes; in fact, they may be placed on
the table with the table decorations and remain
there until the dinner or lunch il over. One
guest may pass them to another. II is not nee
essary to have the waiter pass them. They are
usually passed at dinner Immediately after
the soup, but may be passed three or four
times, as the plates are being changed for the
dinner courses.
FOR UNITING CARDBOARD, paper and small
articles Of fancy work the best glue dissolved
with about One-third the weight of coarse
brown sugar in the smallest quantity Of boiling
water is very good. When this is in liquid state
1t may be dropped in thin cake upon a plate
and allowed to dry. When required for use,
one end OF the cake may be moistened slightly
and rubbed on the substances to be Joined.
ENTIRE WHEAT" BREAD is very nutritious
and easily made, as it does not require any
kneading. Take three pints Of the -four mixed
with one quart of water and half cake of COM
pressed yeast. Let this stand over night. and
In the morning add another pint Of flour. two
tablespoonfuls of salt, two Of sugar md one of
melted butter. Stir the whole well and set it
to rise again in the baking tins They should
be two-thirds full, allowing it to rise until even
with the top, when they should be put in the
oven.
OYSTER GUNBo requires an old chicken and
fifty oysters, with half pound of ham. Cut
up two onions fine, fry them in lard and
thicken the gravy with flour; teaspoonful will
be enough. Cut up the chicken and ham and
put them to fry with the onions. Let all cook
gently till brown, then put in pint of boiling
water and boil the chicken until it il almost in
pieces. Ten minutes before dinner pour in
the oysters and their liquor. When ready for
the table take a large spoonful of fresh pow
dered sassafras leaves or flee, wet it with a
little Of the soup and stir it into the soup. II
not thick or ropy enough stir in another spoon
full. Do not let the soup boil after the flee is
put in, but serve Immediately.