The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-05-23

HINTS FOR THE HOUSEHOLD.
Onions may be soaked All nigh,
without taking the flavor out Of them.
The yelks Of eggs are . nourish-
ing - the whites, though little heav.
Ter.
Never put cigar ashes on gilt china,
for Il will surely take AL the GLIDING
of.
Old potatoes may be freshened BY
plunging them into cold water before
cooking them.
The water used in mixing bread
must be tepid hot. II il is too hot the
loaves will be full Of holes.
Sprinkle pulyerized borax around
your sink and closets, and you will soon
be rid Of cockroaches.
"A little cheese taken at meals helps
other food to digest. II taken in large
quantities it is very indigestible.
Potatoes ought not to stand too
long 10 water, for it takes the starch out
OF them and makes them tasieless.
TO clean raisins wipe them with
dry towel. Never wash them, for it
viii make cakes or puddings heavy.
To make clothes line pliable, boil
i an hour or two before using il. Let
it dry in warm room and do not allow
it to "kink."
To brown sugar for puddings, put
the sugar in perfectly dry pan. II the
pan Is the least wet the sugar will burn
and spoil both it andthe pan.
In making crust Of any kind do
not melt the shortening. Let it be as
cold as possible and knead it through the
-four. Melting it INJURIES the crust.
BY coating the topof the lower crust
Of pies with the white Of an egg, it will
absorb no moisture from the fruit or
custard, and will come out of the oven
crisp, and will remain SO.
TO clean brass, immense or wash Il
several times in sour milk or whey:
This will brighten it without securing:
Il may then be secured with a wooden
cloth dipped in ashes.
The following Is said to be a sure
exterminator Of bed-bugs: The white
Of a. egg and an ounce Of quicksilver
beaten up together, and applied to in
tested furniture. Be careful to keep the
mixture beyond the reach Of children;
It is rank poison.
To render the fame of YOUR lamp
more brilliant, without increasing the
consumption, whether you burn oil flu-
i'd, or any Of the products of petroleum,
soak your wick in vinegar and dry be-
fore using. This is an old idea, and As
it is easy to try, il ought to be.
To remove iron taste from new ket-
ties, boil handful Of hay in them, and
repeat the process il necessary. Hay |
water is q great sweetener Of tin.
wooden and iron ware. In Irish diaries I
every thing used for milk is scalded with
hay water.
To make beef omelet, take 2
pounds Of raw beef chopped fine; egg
well beaten, ? crackers pounded fine,
piece of butter (melted) and pepper
salt and sage to taste. Mix all together
with just flour enough to knead it, form
and bake one hour in pan, haste often
while it is baking; it Is best sliced cold.
Carmel for browning soups and gra-
Fies may be made as follows: Heat half
pound Of moist brown sugar in . sauce
pan. Stir until il Is as smooth a. but
er, let it darken but be careful that it
Toes not burn; add one pint Of hot wa
er very slowly and mix thoroughly, let
{ simmer. while the sugar dissolyes,
Ieepirg It well scraped from the sides
Il the saucepan, then bottle and cork.
To prepare sweet-breads quickly,
lave ready half pint Of veal gravy OBJ
aimed BY stewing small piece OF scrsg-
y veal. Boil the sweet-breads half an
iour, then throw them into cold water
Q bleach and grow plump; roll them
n eggs and bread-crumbs seasoned with
alt and pepper; lay them in pan with
piece Of butter as big Is . large wal
ut on each and bake a nice brown,
eason, strain and thicken the gravy to
consistency Of cream and pour it over
hem.