Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-01
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paper on kitchen walls or even kalsonlsne.
OIL paint Is the only proper wall covering,
and that should be finished with a coat OF
enamel, so that 1t will resist the frequent
washings it viii receive. Whether a kiteh-
en- sink, be of iron. enamel or stone, It
should stand on four legs with all its drain
pipes exposed to full view. The dangers
arising from a badly kept sink cahnot be
exaggerated nor can any degree Of care IN
avoiding them be considered extreme. The
waste pipe from a Kitchen sink should have
boiling water and ammonia or washing
soda poured down 1t each day. At least
once a week it should be treated to a dose
of good disinfectant such as chloride of
line This old standby is inexpensive and
quite as good as many of the modern high
priced articles. Put Il large teacupful of
Chloride of LIME into TWO quarts of hot wa
ter. This solution is good not only fer
drain pipes, but also for keeping your gar
bage pals fresh
The selection of an ice chest is a very
important matter and one calling for care
ful consideration 1t must not be larger
than is needed, for that entails a waste OF
ice. 1t must not be too small because then
things are put together that should be kept
apart Butter and milk for instance,
should never be put near fruit. vegetables
nor fish, as they absorb odors in an almost
incredible way. Taking it for granted that
a refrigerator just the right size has been
selected. the question arises how to take
the best care of it.
In the first place it should be washed out
with scalding water and washing soda once
week. Be sure in the cleaning not to
overlook the small pipe which carries off
the water from the melting ice. Uniess
carefully looked after this drain becomes
coated and perfect farm for germs of all
kinds.
In the second place. new; put any article
of food ON the shelves unless il is on n
platter or plate. r. in spite of all the care
and washing, in The course of time a cer-
tain vague stale smell seems to linSer
about the ice chest, take out all the shelves
and boil them. They should he actually
boiled for not less than twenty minutes.
Remember the old couundrum, why are
germs like bores?" Because. while Il is
difficult to freeze them out, you can easily
make 1t too hot for them.
Orange Ideas
Orange Snow ACKNOWLEDGEMENTS COX
of gelatin one-haIf gill OF cold water. one
gin Of boiling water. one and one-half silIs
of orange juice. whites of two eggs. Soak
the gelatin in the cold water for two hours
Pour upon this the boiling water aud stir
until the gelatin is dissolved; then add the
sugar and orange juice stirring until the
sugar is dissolved. Set the bowl IN a pan
of cold water TO cool stir frequently, and
when it begins TO CONCEAL add the unbcaten
whites of the eggs and beat constantly I'M
til the mixture becomes a thick white
sponge that will just pour Immediately
pour it into mold that has been dipped in
cold water and set away to become -irm.
Serve with custard sauce.
Orange Water ce-Rub sugar on the
peel of two oranges and one lemon. Squeeze
and strain the juice of the lemon and six
oranges. Dissolve the favored sugar with
a little hot water and mix with and
one-half pints of syrup. If too sweet, add
a little water. Strain into the freezing pot
and set away to cool. When cold, whip fif-
teen minutes, and freeze.
Orange Fool.-Juice of three Seville or
anges, nine well-beaten eggs, one-half pint
cream, little nutmeg and cinnamon white
sugar to taste Mix the orange juice with
the eggs, cream and spices. Sweeten to
taste. The orange juice must be strained
carefully. Set the whole over a slow fire,
and stir it until it becomes about the thick
ness of melted butter. 1t must on no &C
count be allowed to boil. Then pour into a
dish to be eaten cold.
Orange Puffs-Rind and juice of four or
anges, two pounds of sifted sugar butter.
Crate the rind of the oranges, add the
sugar, pound together and make into
stiff paste with the butter and juice of the
fruit. Roll it, cut into shapes and bake in
a cool oven Serve piled upon plate with
sifted sugar over.
Orange Fritters-SiX large oranges peeled
and splieed. two well-beaten eggs. two ia
blespoonfulS of sugar and enough -four to
make a batter about as stiff as If for fan
mel cakes Dip the oranges into the batter,
being sure that they are well covered by 1t,
then fry III plenty of boiling fat; drain on
coarse brown paper; sift powdered sugar
over the fritters and serve.
Orange and Apple Pie-Cover pie plate
with puff pastry and place a layer of sliced
oranges with the pips removed on 1t and
scattered sugar over them; then put layer
of sliced apples with sugar, and cover with
slices of oranges and sugar. Put upper
crust of nice pastry over the pie and bake
It for one-half hour or until the apples are
perfectly soft. Serve warm with powdered
sugar over it.
Orange Puddng-The rind of one Seville
orange, six ounces of fresh butter, six
ounces of white sugar six eggs, one apple,
pun paste. Crate the rnd and mix with
the butter and sugar, adding by degrees the
eggs well beaten: scrape raw apple and
mix with the rest; line the bottom and
sides of dish with puff paste, pour in the
orange mixture. and lay over 1t crossbars
of paste Bake for one-half hour.
When
Cleaning at all clean well. A room with a
polished floor may be kept perfectly clean
all the year round with half the trouble
that one has to expend where floors are
carpeted. Everything possible should be
taken out of carpeted room, first brushing
and busting each piece thoroughly.
Cover the heavy pieces of furniture with
cloths kept for this purpose. Then dust the
pictures. using a soft feather buster for
backs. Cover all the pictures, mirrors,
clocks. etc, with pieces Of coarse uItbIeach-
ed cotton. 1t will be great convenience II |
number of these cloths are kept for COW |
ering all the furniture and ornaments that |
cannot easily be moved. Close the doors |
and open the windows.
1t sometimes is good plan TO scatter |
damp paper or damp bran over a carpet |
that has become more than ordinarily |
dusty; then begin TO sweep. holding the |
broom almost perpendicular and taking |
short strokes. Sweep In one general direc- |
ton, then take up the dust
Brush the dust from every part OF the |
frames and lodges OF windows and doors |
using mediums sized brush such as paint |
brush for the holdings and corners. and |
finish with a soft cloth. Cheesecloth makes |
a good buster. Cover the broom with a |
clean piece of flannel or cotton iiannei and !
brush the ceiling and walls using down |
ward stroke on the walls. Brush the base |
boards Next brush the edges and corners |
of the carpet with short corn broom and |
sweep the carpet second time
While the dust Is settling wash the win /
dows When the windows finished fake |
the cloths off the furniture and pictures and /
dust the room. Wipe spots from the paint |
and woodwork. The carpet should then be |
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