National Republican. (Washington City (D.C.)) 1872-1888, 1874-04-08

THE HOME.
EVERYDAY EXPERIENCES UTHE
HOUSEHOLD

EVERYDAY EXPERIENCES THE
HOUSEHOLD.
It is surprising, says Hearth and Ronls, to
find out how many things there are to learn
about housekeeping, and about certain minor
details, too, with which we had supposed our
selves thoroughly proficient. Almost every
day we find, from experience, some improved
method for doing some simple thing. ..-'
Suppose we are making apple or mfnce pies.
We prepare them for the oven with great care.
We moisten the outer edge of the under crust
with water, and lay narrow strip Of the pas
Try upon 1t to prevent any loss In the baking.
To make assurance doubly sure we wet the
strip around the edge and secure the upper
crust, making it, as we suppose, firmly adhere
to the under by gentle pressure. But, alas
haven't we, even AFTER such precaution, heard
the best Of those pies stewing away upon the
bottom of the ovenl And haven't we burned
our fingers, and besmeared our pies, in the vain
attempt to raise the oozing side with props Of
nails or bits of wood, and found it equally open
upon the other side. For years we would oc-
casionly have some such aggravating expert
ence. In fact we called It luck If we did not.
Finally, an observing housewife told us to take
the pics from the oven and let them stand .
lew minutes; then, when we replaced them,
we should find no further trouble. We tested
1t and found It proved So
We used to condemn the making or eating
OF mince pies-in fact, any pies. But we be-
neve 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 men told rs the needs of the system
I 4. u r..
ton, however, we dropped scientific rules and
ate little of everything, even mince pie, and
found, in consequence, return Of strength and
health. Our rule might not prove equally eff
cacious to others similarly dyspeptie. Still, our
physicians indorse our eating many articles Of
food, under such circumstances now, that they
would have strictly prohibited few years ago.
Company, sickness, or some other cireum-
stance may prevent Us from making "sweet
pickles" IN the season for such work. They
are not absolutely indispensable as an article
of diet, of course, but quite pslatable and con-
venient 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,
pour over them hot vinegar spiced with whole
cloves. In 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 were boiled in and mixed thoroughly
with the chopped meat is q decided improve
ment. For two medium-sized chickens there
should not be more than cup of water. Sea-
son with salt and pepper.
In case we want to pour anything very hot
boiling-into glass jars we may safely do so If
we set the Jars upon cloth wet in hot water
n IL frOr ahrirl rro halt
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 squeezing fannels 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 general play will cause them to
be-we should quietly permit 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, cam
brics or any stamped cotton goods look much
better if washed in thin starch water.
Prints that are likely to fade If washed in Or
fectly If washed In starch water. If silver is
dipped in clear hot water-no soap-and imme-
diately wiped with soft linen cloth, it will
look much nicer than If soap is used. In wash
ing tumblers and goblets, they should be placed
into hot, soapy water, the sides touching the
water first, to prevent them from cracking.
After they are wiped they will look clearer If
they are not turned upside down until they are
put away. Yeast jars or jugs 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 starching shirtbosoms, 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 quick
ly 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. Cloths washed with borax in the water
need less rubbing and look whittier. Persons
vent them from becoming rough by its frequent
use.
Hanging broom in the cellar-way keeps It.
from becoming stiff and hard. Replacing fur
niture as we sweep saves much disorder and
confusion.
Doing any kind of work about home quietly
seems to make 1t easier. "A slamming Of oven
doors, chatter of dishes, and kindred noises,
tire and bewilder all who hear them. The per-
sons who accomplish the most and best il any
thing-and the rule applies to hoUsework-are
usually the quiet workers.