The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1872-03-01
Hints for the Housewife.

To PURIFY Room Set pitcod QUO u
water in a room. and in few hou dve
will have absorbed all the respil sal
gases in the room, the air of which WILL
become purer, but the water utterly
filthy The colder the water Is, the
sweater the capacity to contain these
Gases. At ordinary temperature pan
of water will absorb a pint of carbonlc
acid gas and several pints OF ammo
MIA. The capacity is nearly doubled py
reducing the water to the temperature
of ice. Hence water kept in room Is
ALWAYS unfit for use For the same rea-
son the water from a pump should al
WAYS he bumped out in the morning be-
fore opv of il is used. Impure water is
more INJURIOUS than impure air.
,Sof1eairg Old Pmty.-In removing old
broken panes from window, it is gen.
orally very difficult to get off the dry,
hard putty that sticks around the glass
and frame. To obviate this, dip a small
brush in nitric or muriatic acid, and go
over the putty with it. Let it rest
awhile and it will soon become so SOFT
that you can remove it with ease.
To CIT GLaSS.-Any hard steel tool
will cut glass with facility when kept
freely wet with camphor dissolved in
turpentine. The ragged edge of glass
may also be thus smoOthed with flat
file.
Beef Tsa.-Take one pound of tender
lean meat, cut it in very small pieces,
and pour upcn it one wine glassful of
cold water; allow it to stand for fifteen
minutes, then place the meat in a wide
mouthed bottle, and cork or cover it
loosely-then place the bottle in q pot
of water over the fire, and boil ii until
the meat is .juiceless then remove it,
and press the meat through gravy
strainer adding boiling water to make
the strained juice measure one pint.
Season with salt, ETC., to the taste.
Remnants.-A dish that has no more
than the appearance OF palatableness
has at least that much TO recommend
it. Nicely of appearance is inexpensive
and within the reach of the humblest.
We have in mind special reference to
the serving of the remnants of food,
which, above all dishes, require dainty
arrangement. If cold meat is to be
served, it should be thin!y sliced and
laid on clean platter. Remnants of
food should never be put away in gravy,
if intended to be eaten cold. Warmed
up vegetables, stewed fruits, sauces,
pudding, etc, should appear on the
table in clean dishes, and not in the
dish they were sent from the table in,
unless cleaned. Some housewives send
warmed.up food TO the table in the
same dish in which they were warmed,
which is always untidy. A dish which
is presentab.e at table should not be
subjected to the heat requ' red in cook.
cry, excepting, of course, pie and pud-
ding dishes.
The use of side dishes so sparingly
INDUCED in by many, is productive of
real and valuable economy, which
ought to outweigh the objection of
having so many dishes to wash" The
tiny plates that used to be placed at
each sitter, to save the table linen from
beverage stains, are out Of date, because
nobody nowadays, except very old
fashioned people with old-time habits,
and Doors with very coarse habits, set
the tea or coffee cup anywhere but in
its saucer. On those same little plates,
however, or others very like them, but
ter is served for each ndividual-which
is the only wholesome, proper and
economical way of serving that rather
expensive article of diet. And rs with
butter, so with many other dishes when
separately dished-more enjoyable in
the eating, and insuring nicely to what
ever may be left untasted.
A GOOD Pudding.-Pare and core ha,f
dozen easily cooked apples. chop them
into small bits dry some bread in the
oven-stale is the best-until it is crisp,
then roll into crumbs; butter a deep
dish and place it in layer of crumbs (;
then put in the apples, with u little
sugar, and such spices as you like cover
the apples with another layer of crumbs,
and so on, adding little beef suet,
chopped as finely as possible; pour in
half pint of milk; bake till nicely
Drowned. and serve with hard sauce.