New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-05-16
HOUSEHOLD NOTES.

To KEEP BREAD MoIsT.-IIavo the dough stiff
when it II set for tho last rising The larger the
proportion of flour to that of moisture in the dough
the longer 1t will keep moist After tho bread IL
baked and cold put IL IN tin box or an earthen jar
with close and keep 10 covered tightly. Bread
thus made and kept cool and always from the air
will last and be moist for week. This in answer
to Mrs. .. L. Z.
TAssKLs.-1he mode of making the tassols now 30
much used as bordering for mats, cushions, BASKETS
etc. IL quite simple Cut piece of cord the depth
the tasscl is required to be-abOut two inches IL u
good length. Round this wind twonty-iOur times
the wool (which IL generally creweD of which the
tasse is to be made. Then with WOrsted needle
pass between tho work and the cord ut the top. and
tic tightly with another piece of wool. slip the cord
ont, aud, half an inch below tie the same piece of
wool tightly round pass the needle back to the top
of the tasse aud the end is ready to tho basket
mat. or anything else required but before dong
so with sharp scissors cut tho loops In half at the
lower end OF the tnsscl and comb the work with a
coarse comb, 30 that 1t is soft and fluffy.
WASHING TIEs.-The best mode of washing gen.
tomons pccktles is to ot them soak little, then
wash with hot soap and water rinse IN cold water
slightly blued, dry them, dip them once moro In
cold water. starch, and wiring them thoroughly; then
iron.
WASHING SILK STOcKINGs.-Nalle q strong lather
with boiling water and curd soap. Leave 1t to get
almost cold then divide it into two parts. Wash
the stockings well i'll one OF the fathers, pressing
them up and down, but avoiding rubbing as much
as possible, Squeeze ont tho wet and then wash
them in the second lather, in which few drops Of
gin may be poured. Do not rinse in fresh water,
but squeeze out the wet very carefully without
WrluglnR. Lay bneU OuJ lldG on u piece OF line
linen, and roll them up tightly until almost dry I
then rub them with roll of flannel
WASHING BLACK STOCKNGs.-Wash in q cool
lathcr of plain white soap and rain water, with a
little ammonia mixed in IT, Keep from the air while
driving, by rolling in o CLOTH do not wiring, but
press tho moisture well out. Epson salts and wa
ter form a good rinse.
PARMEsAN OMELET.-Beat up three eggs with pep
per and salt to taste, and tablespoonful of grated
Parmcsnn cheese. Put piece Of butter the size Of
IN egg into the Onelet pan as 1t is melted
pour In the eggs, and, holding the handle of the
pan with one hand, stir the omeet with the other by
means OF flat spoon. The moment the Omelet be-
gins to set, stirring but keep shaking tho pan
for minute or soj then with the spoon double up
the Omclet, md keep on shaking the pan until the
under side 10 Of good color. Turn il out on O hot
dish, colOred side uppermost, and serve quickly.
VEGETABLE CURRY.-Cut some onions In thin
slices, and fry them good brown in butter, add O
breakfast-oupful of milk. in which O tablespoonful
OF curry powder has been mixed let oil boil to-
Rether for twenty minutes stirring the whole timo
then add the vegetables previously parboiled, and
let the whole simmer by the side OF the fire for about
an hour. Potatoes, peas. beans. carrots and tur-
nips can be used, and broad beans alone make q
delicious curry.
ToMAToEs-BAKED.-Cut half a dozen large toma-
toes IN halves remove the pps, and ill the inside