Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-09
Laundry Materials

Laundry Materials
Include a wash boiler, clothes stick,
wringer, one large and small basket, two
large tin pans, two small ones, one large
dipper, two wooden spoons, clothes horse,
and adjustable bars fastened to the wall
for towels and small articles
On as many of these as possible the word
Laundry" or some Distinguishing mark
should be painted and their use forbidden
in other parts of the house.
In the closet there should be a good sup
ply of clothes pins in a wdemouthed bag
of ticking denim, which can be hung
from the shoulder or pinned around the
waist plenty of clothes lines for use in and
out of doors; bags for straining the starch.
and for holding small fine pieces~when they
are being boiled; some large cotton cloths
to cover the baskets and protect the clothes
while ironing: starch bottles of gum arabic
water, kerosene, washing fluid and bluing;
a small cushion of pins, knife, a shallow
tray of sand, a piece of wax in cloth,
ironing blankets and sheets, skirt and
bosom boards, some pieces of clean old
muslin, a clothes sprinkler, irons, iron-hold-
ers and stands.
For the maid who does general house
work and lacks the experience of the train
ed laundress it is well to write out briefly
in a plain large hand directions for sorting
and washing, the quantity of starch and
blung to be used and how to prepare them,
and to tack the card In a conspicuous place.
A wooden or a rubber apron made like
child's apron, with a bib, will protect the
dress of the laundreSS while washing, and
for out of doors a large sunbonnet is best
In summer, while in winter a wooden mood
may be tied under the chin.
Chutneys-
Tomato Chutney.-Take four pounds of
firm, ripe tomatoes. a pound of apples an
ounce of crushed mustard seed, half an
ounce of grated ginger root, half a dozen
small white onions, four ounces of SALT half
a teaspoon cayenne, pound of brown sugar,
pint and half strong vinegar. Chop the
tomatoes and put in preserve kettle, with
the apples sliced, the onions cut up and the
vinegar. Set over the fire. When hot add
the sugar and other ingredients Let the
whole boil slowly until soft. Take from the
fire, rub through wire SIEVE and set aside
to cool. Stir daily for three or four days.
Put in wide-neck bottles and seal This is
an excellent and economical sauce for
meats, fish and entrees.
Oriental Chutney.-Peel and core three
pounds of tart apples. Mix with pound
of stoned tamarinds, three-quarters of a
pound of seeded raisins, a head of garlic,
two pods of red pepper and one ounce of
grated ginger roots. Pound all together
| until reduced to pulp. Add to the mix
ture a pint of brown sugar and table,
spoon each of currant jelly and thick to-
mato catsup Blend well with a wooden
spoon. Put in small jars and seal. This
chutney improves with age and is most
pungent.
Fruit Chutney.-Peel and remove the
seeds from eight large oranges, break them
into pieces and put into preserve kettle
with two pounds of peeled and chopped APP
pies, three small, finely minced onions, an
ounce of crushed mustard seed, half an
ounce of grated ginger root, fourth of
pound of seeded raisns, two pods Of red
pepper, four ounces of salt, half pound
of brown sugar and the juice OF half
dozen large lemons. Mix well together.
Put over the fire to boil to a pulp; rub
through wire sieve. Let cool and bottle.
This sauce Is served with venison and other
large game
Apple Chutney. Pare and core five
pounds of tart cooking apples. Put them
in a preserve kettle with two pounds of
brown sugar and two quarts of vinegar.
Set over the fire to cook gently until thick
and smooth. Take up, turn into pan. and
add two pounds of finely chopped sultanas
a minced head of garlic, two ounces each of
ground mustard seed and ginger roots, four
ounces of salt and three pods of chopped
red pepper. Mix well together and let
stand for eight hours. Stir until perfectly
blended put In small Jars or wide-neck bot
ties, cork securely and set aside in a COOL
dry place This chutney will keep for
years and is a delicious sauce for meats as
we'll as an excellent seasoning for entrees
and salads.
English Cucumber Cookery
Rich Cucumber Soup.-Pare and cut UP
small two cucumbers of medium size, two
large onions and the white part OF cos
lettuce. Place the vegetables in a stewpan
with two ounces of butter and stew them
gently for three-auarters Of an hour. STIR