Evening star., 1898-02-12

HOUSEHOLD HINTS.

instruct her COOK, or IN a modest eStaDl1Sh-
ment, the maid of all work, how to prepare
two or three varieties.
A frappe, as it's name designates, is but
a wat ,r ice, partially frozen.
1t is stirred until soft and mushy, rather
than firm and stiff. An easy way is to let
the mixture stand IN the freezer without
stirring, occasionally scraping the icy per-
tions from the sides into the frozen part.
Besides cafe frappe which is the most COM
mon form, frappe may be made OF lemon,
Grange, plum. cherry, chocolate, pineapple,
Ceylon tea or almost anything else that is
used for water ices. 1t is served in handled
glasses. with or without spoons, as it is
used az a beverage or dessert
A pineapple frappe Is made by pressing
two large. ripe pineapples through a CO.
lander, adding pint of water, white of one
egg, and sugar to make very sweet. Par
TALLY freeze, using equal parts Of ice and
salt in the freezing.
The popular cafe frappe is made from
quart of very strong black coffee,
strained, poured into a quart of cream and
sweetened to taste. Serve when half froz-
en-. in glasses with spoonful Of whipped
cream piled en- top of each glass.
A constant supply of fresh air. even in
very cold weather, is so important in the
prevention and cure of diseases that no ef-
rooms are well supplied with this free gift
of God.
When there is no adequate system of
ventilation provided, the following method
is a: once simple, economical anu does not
create draught:
Raise the lower sash of the window and
place in front of the opening at the bottom
a piece of wood of any desired width This
leaves a corresponding space between the
meeting sasheS in the middle of the win
dow through which the current of air is
directed UPWARDS toward the ceiling.
While this may involve the use of an ex-
ira amount Of fuel, it Is a wise precaution,
especially in the sick room. when the ex-
halations from the sick body are both un-
pleasant and unwholesome.
Chiffon is such q flimsy as we'll as ex-
pensive material that many people refrain
from wearing it on that account. Most
people do not know that it can be washed
and made to look equal to new by very
simple process; but, according to an En-
glish authority, this may be DONE 1t is
washed, say the directions, in much the
same way as muslin, and after rinsing is
put through very thin clear starch. Care
must be taken not to twist it in any way.
1t should be incased in the folds of a
towel and beaten with the hands until dry
Chiffcn must be ironed almost Immediate
~ 1t dries 80 quickly. After being stretch
ed to its proper shape it should be ironed
on the wrong side with a moderately hot
iron. If it is large piece too much should
not be exposed to the air at a time, and
on no account be made stiff. 1t should be
made to fall softly with just sufficient
stifening to prevent a limpsy look
In giving beef teas to the invalid re-
member that the beef tea that is clear and
transparent is good and useful as a stimu-
liant, but is altogether worthless as a
nourishment, and people cannot live on It,
A most nutritious beef broth that may be
Kept for a week if the cover is left off
while cooling is made in this way: To
three pounds of solid beef from the shoul-
der or shin, with all dried skin or any soft
or bloody portions removed, add three
pounds of bones from the same part Of the
peer and four quarts of cold water. Put
In jar and cook from eight to twelve
hours in a slow oven. Strain through a
colander and add two teaspoonfuls of salt
II you are going to keep 1t, leave the fat
on. breaking off just enough each day to
allow of getting out the stock underneath
Heat and give to the patient with or with
out crackers, as desired.
Cheese custards, served with thin bread
ana butter sandwiches. are often given as
separate course before dessert
into cupful of warm (not hoO milk
sur one teaspoonful of corn starch until
dissolved. two tablespoonfuls Of butter, an
eighth of a teaspoonful of soda six tabIe-
spoonfuls of grated cheese half a saltspoon
OF white pepper, few grains Of cayenne
quarter OF teaspoonful of mustard
and salt to taste. Heat carefully in a dou-
BILE boiler until the cheese is dissolved.
Add four eggs, whites and yelks beaten
separately until light and stir until smooth
Bake In quick oven about ten minutes, or
untll hgnt and brown. The mixture should
be baked separately for each person in
paper cases or pattypans. and eaten as
soon as DONE All cheese dishes should be
served very hot.
spiced apples are both appetizing and
timely, now that the housekeeping store of
relishes Is running low. Make a sirup of
equal parts Of sugar, water and vinegar
adding few whole cloves and a few
pieces of stick cinnamon When scalding
put IN hrm. tart apples. peeled and quar-
tered. and cook gently until tender, but
not broken. Remove with skinner boil
the sirup until it thickens and pour over
the apples.
When the hair shows a tendency to fall
out the very best thing to stop its coming
out and promote its growth is the abund-
ant use Of genuine olive oil. Saturate the
hair thoroughly, and keep 1t saturated for
week. until the dry scalp has absorbed
all 1t WILL then wash with pure soap and
water. II this operation is repeated every
two or thres months, the effect is said to
be marvellous.
The difference in the nomenclature of
mutton or lamb chops is often the source
OF bewilderment to the novice in market
ing. The following, however are the
points Of difference A rolled loin chop
makes an English chop. A rolled rib chop,
scraped. makes a French chop A rolled
RIB chop makes a German chop.
Clotheslines should always be taken
down after the weekly wash, If possible.
rolled up and placed in bag until next
time. II the line is a pulley or a wire line,
and up to stay, wipe off carefully with a
damp cloth each time before using.
Clothespins naed washing occasionally to
keep them at their best good plan is to
drop them In the boiler after the clothes
have been taken up. then pour the water
Off rinse the pins, and dry thoroughly be-
fore putting away.
A double chopping knife is one of the
labor-saving utensils that should find a
place in every kitchen where time and
strength are valued.
Onions are great absorbents. They should
not be left cut for any length of time and
then used
~AI