Evening star. [volume] (Washington, D.C.) 1854-1972, 1891-03-21
HOME MATTERS.
seasOnable Suggestions and Everyday Hint
to Practical Housewives

seasonable Suggestions and Everyday Hints
to Practical Housewives.
A TEAsPooSFUL OF SALT or spices must be a
level mea surement
RUB SAUCES SMOOTH with the back of the
spoon. not with the tip.
In FRYING. Onions BUR; EASILY because
there Is 80 much sugar in onion Juice.
MIX PEPPEs IN WIrH FLoUa used for thick
. ening sauces, instead OF adding afterwards.
Cor DEEP PARINi FRox TURyIps to take
OF the woody fibre buc merely scrape parsnips
and carrots.
To RESTORE STRONG HAM to its original fresh
ness slice and soak over night in milk either
sweet or sour.
WHEN WIPISG Up THE FLOOR before putting
the carpet down. sprinkle it all over with salt
while damp; this will greatly prevent moths.
WHERE A WIRE SPOON Is Used. an egg heater
of wire loops may be substituted. and lacking
that silver fork instead of spoon.
FRENCH Cooks POWDER PARSLEY by choppinp
it and then twisting it in a towel which leaves
1t dry; 1t Is then used for sprinkling dishes
as a garnish.
In PURCHASING canned goods il is a safe rule
To observe whether the head OF tn can is con-
cave. "A bnlging appearance being indicative of
decomposition.
THOSE Who HAVE the table to arrange and
'iear oh three thc' n day may save the M
selves many steps by using basket to carry
things back and forth between the table and
the pantry or cellar
10 kEEP FLOUR from spoiling it should be
thoroughly dried and stored in bags, not in
barrels. 1t Is said that the exclusion of air is
apt to render Hour somewhat damp. and does
not yield as good dough when the flour re-
mains perfectly dry.
Sort WATER is BET: THAN HARD FOR Boil
No vegetables, as the hard water toughens
them. When cooking always keep the kettle
boiling. then If meat. vegetables or ANYTHING
you may be boiling needs more water YOU can
| add 1t without stopping the boiling process
WHEN MEAT Is TO BE BOILED be sure and mt
1t into boiling water to start with as tina.
closes the pores instantly and keeps the rich =.
ness in the meat. When boiling it for SCUM or
bonlllon put it into cold water and bring it to
boiling heat slowly as possible, for in this
case the object Is 10 extract the strength and
richness from the meat instead of keeping il in.
PRIME WHEAT FLOUR SHOULD HAVE the
| following characteristics: When handled. none
should adhere to the fingers: if a handful be
squeezed. it should not sift through the
| fingers, but should clog together forming a
little ball, which will show the fine lines of the
| palm for some time after release: if a little bali
OF flour be dropped on table it should even
then preserve its form and continuity. at least
in large measure.
Do Nor USE TABLECLorH WHOLE
WEEK, or napkin after its freshness ia gone.
Soied table linen will spoil the daintest
dishes Scores OF housekeepers. with plenty
of money for all household expenses. are
absolutely stingy i'll regard to the use of table
cloths. Think of wife not denying her
family any delicacy Of the season and sending
many superiuous articles each week TO the
laundry, yet compelling her family to sit
around a soiled tablecloth five or six DAYS of
the week, and providing only one or two nap
kins for seven days. 1t seems incredible
Even IN small families the cloth should be
| changed two or three times in "a week. and the
napkins oace every day two at least. Table
linen should be ironed until perfectly dry, and
folded iengthwise, with the edges even.