Evening star. [volume] (Washington, D.C.) 1854-1972, 1898-06-25
HOUSEHOLD HINTS

keep her hats up to the standard without
a great outlay Of money constant re-
course to Madame Miliner, the practical
hints given her classes by a frst-class
teacher of millinery may prove worthy of
consideration The best velveteen, says
this woman who knows is better than
silk velvet, so far as durability and keep
ing in order are concerned, for making or
trimming hats. Rain will not spoil a good
quality of velveteen, a little steaming
will make 1t as good new, while few
drops of water on silk velvet makes little
indentations hard to remove. For black
hats, chip or straw. beginning to grow
rusty. liquid shoe polish may be used TO
good advantage. Hats should be brushed
every day before laying aside to keep the
dust from grinding in. Artificial flowers
dropping and crushed may be brighte ned
and freshened by shaking for ten minutes
through the steam from the boiling tea
kettle. Ostrich feathers respond TO the
same treatment. A good quality OF rib
bon makes the most durable and conse-
Quently cheapest of all hat trimmings
standing the moisture of the sea or flying
dust OF business streets or country diving
better than flowers, feathers or lace. Steel
ornaments may be made good IS new
by~a scrubbing in hot soapsuds, using
nailbrush to reach the intersticeS, then
polishing with channels drying in saw
aust 10 renovate old black thread CT
French laceS, dip into a solution of weak
green tea, then spread out upon several
thicknesses of newspaper laid upon the
ironing board othersriat surface. With
pin pick out each little point or scallop,
cover the lace with sheets of newspapers,
and put weight on the paper, allowing,
1t to remain twenty-four hours. Fine white
laces. delicate ribbons and silks. may be
freshened and cleaned with powdered nag
nesia, or, ii not TOO badly soiled with hot
HCur-tAking that ii is drowned
in the hearing. Sprinkle the magneSia or
Hour upon smooth sheet of wrapping pa
per, lay the silk or lace upon the paper.
and sprinkle more magneSia over it. Cover
with another sheet of paper, place book
or some light weight on the paper, letting
1t rest there several days. Take the fab
-ric up, shake well and brush with soft
brush. For laces that require stiffening
rinse in pint of water in which gum
arabic the size of a pea is dissolved. roll
about a bottle and pull or pat with d soft
towel until dry.
Some good points to remember in the
making of ice cream are these: Milk should
always be Scalded or 1t may taste watery.
Ii flour is used to thicken, cook in a double
boiler for twenty minutes. If cornStarch,
cook an hour. When candied fruits
used double amount of sugar is required.
In making brick ice CT cam allow two table
spoonfuls of gelatine to each quart. For
ginger ice cream use the preserved ginger.
In freezing, ice cream takes one-third as
much salt as ice, and the ice Should he On
top. In packing after the freezing leave
the salt on top. Always allow the cream
to stand from two to thres hours before
serving, as it makes the cream richer or
refined Caterers in making cream for en-
tertainments usually make 1t two days
ahead.
Poorly ventilated, overheated kitchens,
says one who has given the matter much
thought, are responsible in many cases not
nDIN for oil
but for their predisposition to disease
well. Rheumatism, verbose veins and
tuberculosis are frequent maiadies which
aftiict the cook, while alcoholism and
first-class cook are too often synonymous
to be pleasant The reason adduced for the
prevalence of the alcohol habit is that men
or women working in air heavy with doors
of food are seldom hungry, but crave
stimulants.
The Germans make a delicious pineapple
pancake, that Is worthy general adoption.
A plain, thin pancake, batter of eggs, flour
and milk is made and poured into a big
buttered fryingpan, hot enough to begin
the baking at once. AS soon as the batter
spreads out, cover with a layer of stewed
pineapple not too juicy. and dredge with
powdered sugar. Put the pan in a hot
oven, and bake for eight or ten minutes,
until brown and well done. Cut the cake
into triangular pieces and serve hot.
The question of the proper form for a
widows card is one often discussed. Au-
thOritieS on card etiquette usually cOncede
that widow may retain her husbands
name upon her cards if she desires. though
the maiden name is more generally used.
If the widow has married son of the same
name. she may add sr. after her name. If
she uses her husbands. The English Gus
tom of designating the widow as "dowag-
err Is one that has manifest advantages.
One of the daintiest ways of serving
strawberries with ice cream Is to make a
vanilla cream and pack in individual molds.
Hollow out the centers of each one and
fill with cup of fine, perfect berries. well
and ice until thoroughly chilled and set.
Turn out on glass or fine china plates, and
surround with whipped cream.
delicate strawberry pudding that even
an invalid will enjoy is made in this way:
Mash a, quart of ripe berries through a
sieve; add to this the juice of one lemon
and a cup OF sugar, and mix well. Beat
the whites Of three eggs to a stiff froth.
and whip into the berries. Pour In a but
tered mold, and bake in a slow oven from
hfteen to twenty minutes until firm.
The lovely Benares brassware, as well
as the Moradabad ware. can be kept bright
and fresh by using cut lemon. Rub the
lemon into all the little interstices give
that article good polishing. then wash in
clean warm water and dry with chamois
or nice piece OF canton flannel. A Dress
ing of this kind will keep it fresh for
months.
Be careful about pouring boiling water
over the teatrays. as it cracks the varnish
Wash In lukewarm water with little soap,
and use sweet oil to remove the white
marks frequently left by hot things
Peas should always be shelled the same
day they are to be used as otherwise
much of their sweetness is dissipated.
Save the water in which they are cooked,
add milk. season and serve with croutons
for soup.