Evening star., 1898-07-23
HOUSEH0LDHINTS

Icious odor, that disappears later and
are exactly right for picking. Test the
nuts by Dricking with coarse needle,
which should enter to the heart without
the least resistance. Rub the fuZZ care
fully from each nut with rough flannel,
then all ow them to stand for nine days In
a brine of salt and water strong enough
to float an egg. Change this every other
day On the tenth day remove, spread out
to dry in the air for an hour, then cover
with boiling water, drain, rub each nut
with the flannel again, prick again to the
heart in three or four places and pack in
glass cans. To twenty five nuts allow a
quart of cider vinegar, a teaspoonful OF
whole cloves, the same of alispice and
black pepper and half the quantity of whole
mace and nutmeg. Simmer the vinegar
and spices in porcelain-lined or agate
saucepan for twenty minutes; then strain
over the nuts while scalding, having the
jars standing in hot water to prevent
b1 eakins Spread grated horseradish and
whole mustard seed on top, cover and Keep
in a cool, dark place"
While the Edam cheese is a familiar visf-
tor on the table, not every one knows
whence 1t comes nor how its cannon ball
proportions and gay coioring have been
achieved. The northern part of Holland
is the seat of the Edam cheese industry,
and the consequent cleanliness of the relish
the fresh cows milk is carefully strained
and the rennet added. AS soon as the
milk curdles, the whey is drawn off and
the curd. thoroughly kneaded, is pressed
into molds. This process is repeated until
the whey has all been extracted and the
curd is comparatively dry. 1t is then
Wrapped in a linen cloth and kept for ten
or twelve days until quite solid. Then the
cloth is removed and the cheese put into
salt lye. After a little. more dry salt IS
sprinked the cheese, until the maker
thinks it is salt enough to insure its keep
irg. 1t is next put into a vessel. and
washed with whey and scraped to remove
the white crust 1t is next carried into
cool room and laid en- shelves, where 1t is
frequently turned. The ripening process
lasts from two to three months, the round
balls growing the fine yellow or reddish
co or peculiar to E,dam cheese. The
cheeses intended to be exported to this
country rendered still more brilliant
by dyeing the rnd with a vegetable dye
Silk stockings should be washed and
rirsed in lukewarm water and wrung be-
tween towels Silk underwear should be
soaked half an hour in warm suds ana
ammonia water, allowing a tablespoonful
| of ammonia to gallon of water ftuD
gently with the hands, squeezing, press
| ing, but not scrubbing. Do not rub soap
| directly the garment, and do not allow
| the laundress to be too generous in the
use of soap Above all things taboo the
| use of any chemicals or strong washing
| powders. R1nSe through Two cream Na1 III
| waters of the same temperature as the
| suds adding to the last water a trit1e or
| ultramafine blue and teaspoonlul OF
| liquid gum arabic. Smooth out and hang
as carefully as possible IN order 10 aT91n 2i,i
the wrinkles so hard to iron out of SILK
| without injury to the fabric. When al
NC st dry press under muslin.
Raspberry granite is a favorite dessert
with all who have tried it, and deserves
a prominent place In the list of frozen
dainties. Boil a quart of water with a pitit
of sugar for fifteen minutes, add the Juice
of three lemons and two quarts OF red
raspberries Cool and pour into the freezer.
Pack with equal quantities of ice and salt
At the end of an hour take wooden
spoon and scrape the granite from the side
of the pan, but do not beat 1t. Pack again
for another hour. and just before serving
stir in pint and half of fresh berries.
GRANTEES are particularly nice to include In
the menu of a garden party
No LEFTOVER" vegetables need be allow
ed to waste during the summer, as nearly
everything will make paiatabie salad.
Cucumbers and tomatoes may be served
together with a few bits of onion added
to animate the whole" String beans go
particularly well with beets, potatoes, car
rots or even turnips. Green peas and cault-
flower seem complimentary to each other.
with the modifying effect of French
dressing added it should be to all these
salads. A few spoonfuls Of chopped bacon
is frequently added to the vegetables, and
will be deemed by many an improvement.
Iced chocolate is frequently served at
luncheons or the popular bicycle teas in
lieu of iced coffee or tea. Make the choco-
late, allowing a heaping teaspoonful to
each half pint of boiling water. Stir the
chocolate with a little hot water until
smooth and shiny before adding the full
amount. Cook in a double boiler for five
minutes. sweetenng 1t to taste. When
cold a half cup of cream is added, with
a half teaspoonful of vanilla extract or
two or three drops of cinnamon, after the
custom of the Mexicans. Whip until light
and foamy and serve with Clipped Ice in
tall glasses.
The renaissance of the spinning wheel is
at hand. Not the mere perfunctory stand
ing on exhibition, to make a picturesque
corner in boudoir or drawing room, oh, no!
Fashionable women have commenced TAX
ing lessons In the art of spinning, and the
pleasant whir of the wheel is now heard
in many boudor. Still more, the fad is
carried yet further and the modern Pris-
cillas have the results of their labors car
ried to weavers, who embroider in their
web the designs suggested by the fair
spinners.
cream salad dressing recommended for
use in place of mayonnaise is made in this
way: Rub the yolks of three hard boiled
eggs TO a smooth paste and add to them
one teaspoonful of sugar, one Of salt one
elgnth or q teaspoonful of cayenne one
teaspoonful of mustard and two table
spoonfuls of vinegar. Have a pint of rich
cream, very cold, and beat until smooth
and light. Stir this spoonful at time
into the egg mixture.
For upholstering the summer cottage di-
van or window seat nothing is more quaint
and effective than one of the old -fas shioned
blue-and- d-white homespun spreads, which a
rev fortunate women have inherited from
their grandmothers. Piled with cushions of
varying hues and spread against a wall of
deeper blue, the effect is charming.
A delicious dressing for fruit salad is
made from the yollSs of four eggs beaten
until thick, then adding gradually a. cup
or sifted, powdered sugar and a saltspoon
OF salt, still beating until the sugar is
dissolved Add the juice of two lemons
and beat again. Prepare the fruit and
piace IN layers in the salad bowl, alternat-
ing the dressing with the fruit
An orange ice calls for tbe Juice of s.x
oranges and one-half lemon Take tho
yellow rind of one and a nalf oranges and
steep mot boip in pint OF water for ter
minutes Sweeten with 4 cup of sugar
strain and freeze. eNA'