River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1874-04-21

haven't we burned our fingers, and be
smeared our pies, in the vain attempt
to raise the oozing side with props OF
nails or bits of wood, and found il
equally open upon the other side? Fol-
years We would occasionally have some
such aggravating experience. In fact
we called it luck if we did not. Finally
anobserving housewife told us to take
the pies from the oven and let then
stand a few minutes; then, when We
replaced them, we should find no fur.
ther trouble We tested it, and found
a. proved so.
We used to condemn the making OF
eating of mince pies--in fact, any pies.
But we believe now that an occasional
mince pie, for variety, is less injurious
to the constitution than the everlasting
monotony of cracked wheat, graham
bread, and the like. We tried the latter
system until appetite and strength were
well nigh exhausted, because scientific
medical students told us the needs OF
the system required such and such
food. In our desperation, however,
We dropped scientific rules and ate a
little of everything, even mince pie,
and found in consequence, a return OF
strength and health. Our rule might
not prove equally eflicacious to others
similarly dyspeptic. Still, our physi-
clans indorse our eating many articles
of food, under such circumstances now,
that they would have strictly prohibited
Il few years ago.
Company, sickness, or some other
circumstance may prevent us from
making "sweet pickles in the season
for such work. They are not absolute
ly indispensable as an article of diet of
course, but quite palatable and conye-
nient for special occasions. If we have
plenty of certain kinds of preserves, we
can make sweet pickles as well in winter
as any time. We should take from our
preserves, plums, pears, peaches, or
any other whole fruit, and pour over
them hot vinegar spiced with whole
cloves In a few days they will be equal
to any "sweet pickle made in the fall.
They are very nice to have for tea, to
eat with boned chicken at little social
companies.
In preparing boned chicken, one
cracker pounded very fine and added to
the water, the chickens boiled in
and mixed thoroughly with the chopped
meat, is a decided improvement. For
two medium-sized chickens there
should not be more than cup of water.
Season with salt and pepper.
Incase We want to pour anything hot
-bOiling-into glass jars we may safely
do so if we set the jars upon cloth wet
i'll hot water.
To keep fannels from shrinking, we
believe pulling them and drying quickly
has more to do in keeping the garments
IN their original shape and size, than
the washing. We have no doubt that
hannels in hot, soapy water
instead of rubbing them, is the better
way. But in large family, where
there are four or five boys to wash for
and, of course, there are numbers of
stockings and other fannels soiled, as
thick boots, sloppy walking, and gen.
eral play will cause them to be-we
should quietlypermit them to be rubbed.
Nice lace should be soaked-not washed
in soapy water, and carefully rinsed
in fair water. Some think little coffee
added to the water gives the yellowish
tint seen in nice lace when new. 1t
should neither be starched nor ironed.
The lace, particularly the edge, should
be carefully pulled until dry, and then
placed under heavy weight. Muslins,
cambrics, or any stamped cotton goods
look much better if washed in thin
starch water. Prints that are likely to
fade if washed in ordinary soap-suds
will retain their color perfectly if wash
ed in starch water If silver is dipped
in clear hot watcr-no soap-and imme-
diately wiped with a soft linen cloth,
it will look much nicer than if soap is
used. In washing tumblers and goblets,
they should be dipped into hot, soapy
water, the sides touching the water
first, to prevent them from cracking.
After they ar wiped they will look
clearer if they are not turned upside
down until they are put away, Yeast
Jars should be washed in cold water
If hot water is used the Yeast adheres
to them. They should be thoroughly
scalded after being washed. For starch
ing shirt cuffs and collars, we
think cold starch greatly preferable to
the boiled. There will be no trouble
in ironing them if, after starching, they
are dipped quickly in clear, cold water,
and allowed to remain folded an hour
or more before ironing. Table-cloths,
napkins, and, in fact, all linen should
be very damp when ironed, and ironed
until perfectly dry.
Cistern water sometimes grows hard
by too long standing. 1t can be made
soft by adding borax. Clothes washed
with borax in the water need less rub
bing and look winter. Persons who
are troubled with chapped hands can
prevent them from becoming rough by
its frequent use.
Hanging broom in the cellar-way
keeps it from becoming stiff and hard
Replacing furniture as We sweep saves
much disorder and confusion.
Doing any kind Of work about home
quietly seems TO make it easier. A
slamming of oven doors, chatter Of dish
es, and kindred noises, tireand bewilder
all who hear them. The persons who
accomplish the most and best in auy-
thing-and the rule applies to house
work-are usually the quiet workers.