Evening star., 1897-01-16
H 0 U S EHOL HINT S

Some people who are fond of fish, and
| who prefer to make sure that they are
| fresh and buy them alive, still do not buy
them as often as they would like because
| the scaling or skinning is such hard work.
| A pot of boiling water into which to thrust
| the fish, just as you would chicken, Will
make the scales come off almost OF them
| selves This Is the proper method also OF
| skinning catfish and others of the same
kind. Scalding helps Immensely in either
| instance.
Cooked celery" is a dish that is no. very
much known, but it is. nevertheless, very
| tempting when properly prepared. one
way to fix 1t Is to cut nice tender celery
into fine bits. say a cupful of the celery to
| a pint of milk. Put the celery to COOK In
just enough water to cover II, ana let IL
| simmer almost dry, then, when tender. put
the milk over it, having made 1t hot first
and stir in tablespoonful of butter, into
which las been worked smoothly tea
spoonful of -four. Stir all the time till the
| -four is cooked. Salt and serve hot.
1t wears off the plate on washed silver to
be always securing It, A better way to
keep it bright is to wash 1t in hot water,
we'll soaped, with pinch of borax in it,
then rinse. and after drying rub briskly
with a thick chamois CLOTH Never permit
a hit of rubber to lie near your silver, for
1t will discolor it almost past redemption.
"A pretty present u d Ilttie Shi "hoh
you wish to become Industrious with knit
ting or crochet needles is the German
wonder ball" Bright yarn or zephyr Is
chosen, such will make pretty fascf-
nator mittens or wristers. To start the
ball. roll a cute little handkerchief into
wad and wind the yarn about it, you
may take a greenback or pocket book or
any tiny toy. Then in different layers of
the yarn put necktie, pair of gloves,
bit of lace or anything in the line of pres
that with After
each present is covered fasten the yarn at
that point, and then proceed to wind over
the next present. The ball may be as large
as a pail when you get through, If you
like. Stipulate that the recipient is only
to unwind the yarn fast she knits it
up, and you will see how fast small fingers
will fly through the stint, sc as to reach
the present beneath.
Always remember to heat a new stove
and new iron ware very gently the first
half dozen times of using, as sudden heat
ing, until the ware is thoroughly tempered,
is apt to result in unseemly cracks.
Black cashmere will wash like muslin,
even the cheaper grades. Make strong
suds of hot water and good soap, and wash
the cashmere by rubbing between the
hands Be careful to get out all the
grease spots. Rinse in water made almost
black with bluing, and iron on the wrong
side with pretty hot iron while the goods
is quite damp. Be sure not to stretch the
up with new Innings, to get the best re-
| suits.
A dainty perfume for linen closets and
bureau drawers is made Of one ounce each
| of cedar rhubarb and cloves, pulverized
and mixed. Put the powder in large, loose
bags, lined with wadding, over which the
powder is spread.
To take ink fl I'M wood, apply few drops
of inter with a feather. first putting in
teaspoon or more of water. The ink will
disappear almost instantly. Then rub with
a damp rag to keep the spot from turning
white. If 1t does so turn, apply oil, tur-
pentine, or coal oil, and polish with a dry
| flannel CLOTH
1t is bad policy to use water on a hard
wood polished floor. 1t does not take up
the dir and dust well as cloth damp
ened with coal Oil, and is apt to leave the
| floor streaked flannel cloth Is always
best for cleaning woodwork, whether oil or
water is used.
| Cranberry sauce. in the hands of the
average cook is a thing to shun Yet.
| properly seasoned, there is nothing more
| palatable. Pick over and wash the ber-
| ries. Put them over the fire in cold water
and let them come to the boiling point
| then throw into each quart of berries a
| Eeaping teaspoonful Of baking soda. 1t
will foam up at a furious rate for a mo-
| ment then set on the back of the stove for
| five minutes to simmer. Turn the mass
| into a colander and dash cold water over.
! as the soda water runs off, then put back
in the kettle with enough water to cover
| well and put In sugar. almost as much
| sugar as berries, and cook gently till DONE
! Don't stir and mush the berries, but let
| each stand by itself, when cold.
! When the cream gives out well-beaten
| yolk of an egg will take its place for some.
Let it stand beside the pourer's plate, in a
dainty CUP, and dip up with silver spoon
The French are fonder of 1t with cofree
| than of cream. Cream in coffee is very
| bad for those who suffer from Indigestion.