Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-04-29
H 0 u S E Id HIN 7 S

1t is not necessary to enlarge upon the
discomforts caused by lamps, irregularly
filed, improperly cared for, redolent of
the fumes of kerosene and shedding but a
dim and irreligious light. We have all
suffered under the inflction and speak
whereof we know from bitter experience.
Good lamps are cheap and there is no ex-
cuse for using one proven past the power of
redemption. Even in houses lighted by
electricity or gas, the lamp has an estab-
lished place on the library table and fire.
quently in the dining room. and care should
be taken to see that it is always in condi-
ton to fulfill the expectations that center
round it. The most essential thing in Sc
curing good light from lamp is abso-
lutte cleanliness. The oil should always be
of the best high-test and should be kept
in a close can, where dust cannot reach
| it. The fonts of the lamp, all parts of the
tubes that hold the Wicks, and the burners
should be kept clean. The metal holders
and burners require boiling once a week in
water to which has been added d teaspoon
full each of salt and soda, for heated metal
gives out foul ndurs. A small brush should
be used to keep the holes clear, and the
burner and all parts of the lamp free from
bits Of wick and dust The scissors should
| be seldom used it is much better to rub
off the Wicks with a little soft paper. The
wick must never crowd the tube. If tight
pull out two or three of the threads length
wise. The wicks soon become clogged by
the parafiine in the oil. and if not in fire.
quent use will need be taken out occasion
ally, washed, boiled and dried. If soaked
in vinegar and dried they will give a
clearer light. All lamps should be wiped off
and filled daily. Keep the wick below the
top of the burner when not lighted, or the
wick will feed over through capillary at
traction. Turn up short distance when
first lighted, but never turn low and leave
When extinguishing a lamp or oil stove
turn the wick down until it shows only a
| blue flame, when the flame will flicker a
short time and then go out. This precau-
ton prevents the unpleasant odor which
accompanies the blowing out of a lamp
Chimneys may be cleaned with a sponge
soft cloth or paper, but never with bris-
ties or metal holder, as they leave scratches
and the chimney breaks. Chimneys may
De tempered by putting in cold water and
brought to a boil. then allowed to cool in
the water. Dealers say they are sold SO
low now that the Manufacturers do not
take pains to temper them as they used to-
II by any mischance kerosene ignites bear
in mind that the best thing to extinguish
kerosene flames is flour. Water only scat
tiers the blaze.
In purchasing fowl always have the
feet sent home as well-following the provi-
dent French fashion-for the gelatine of the
Feet makes most Dalatable addition to
q
leg of mutton, chicken, turkey or a fresh
beef tongue has been boiled should be used
for soup, instead of being thrown into the
sink to clog the drain pipe with CONCEALED
fat and tend to the enrichment of the
plumber. Cold mutton may be hashed
served on toast with tomato sauce, or made
into a curry. stew of cold roast beef to
which has been added onion, tomato and
peppers. red or green, is a savory dish not
TO be despised, while scalloped chicken or
served wi
radish sauce is good enough for ANYBODY
Inc water in which rice Is boiled contains
more nourishment than the cereal itself
and should never be thrown out Set il
aside LOT Few hours and you will have a
| Jelly which may be utilized in SCUM or a
custard. The water in which beans, meas
macaroni or barley have been cooked
should be put aside and used in place Of
plain water in making soup, while the
water in which cabbage is boiled should he
saved by itself for soup crecy. The flavor
of the cabbage with carrot Drowned in hut
| ter makes delightful soup without the
addition Of meat.
To make carrot or crecy SOUP. wash and
scrape the carrot. then cut off in thin
slices a pint of the outer part, rejecting
the yellow center. Put some butter in the
| frying pan and when hot brown a pint of
| the sliced carrot and one sliced onion in
it, being careful that 1t does not blacken.
Add the carrot and onion when O golden
brown TO quart of the cabbage water or
of other stock, and cook until very tender
| Rub the carrot through a fine sieve, re-
turn to the stock and heat again Season
W Sth tesiSlsoonful of sugar, teaSpoOnful
of salt, and half sahspoon OF pepper, and
when very hot serve at once with crou-
tons.
'"rubercular bacillus came over to Amer
lea says Mrs. Annie Armour Haxtun. the
genealogical authority, with the Pilgrims