The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1881-01-15
FOR THE HOUSEKEEPER.
WASHING DISHES.

WASHING DISHES.
1t seems that all housekeepers are
wrong in using soap to wash Dishes
The right way to do this is to have your
water quite hot and add a very little milk
to it. This softens the water, gives the
dishes a fine gloss and preserves the
hands; it removes the grease-even that
from beef-and yet no grease is ever
floating on the water as when soap is
used. The stone vessels should be set
on the stove with little water in them,
when the victuals are taken from them !;
thus they are hot when one is ready to
wash them, and the grease is very easily
removed. Tinware keeps bright longer
cleansed in this way than by using soap
or by securing. The habit so many of
us have acquired of securing tins is a
wasteful policy; the present style of tin
ware will not bear it. The tin is soon
scrubbed away, and a vessel that is fit
for nothing is left on our hands.
A PASTE FOR FAMILY USE.
The Druggists Circular gives the fol-
lowing receipt for making a paste similar
to that used on postage stamps and gum
med labels: DeXtrine, two ounces )
acetic acid, four drachms alcohol, four
drachms water, two and half ounce.
Mix the dextrine, acetic acid and water,
stirring until thoroughly mixed ; them
add alcohol. For attaching labels to
tin, first rub the surface with mixture
of rnuriatic acid and alcohol, then apply
the label with a very thin coating of the
paste, and it will adhere almost as. we'll
as on glass.
LET THEM STAND.
Boiled hams are much nicer to let
them stand in the water in which they
are boiled until cold. The outside then
does not turn black and dry up, as it
does when taken from the water to cool !;
consequently there is less waste in pre-
pairing them for the table. But always
remember to remove the lid of the ket-
tie so the steam may escape. This
should be done after boiling anything
of the kind
CORNED BEEF.
quarts Oh Safr, TOUR PouTluS vi pIown
sugar and four ounces saltpetre.-
Sprinkle the mixture over each piece as
it is packed and pound solid and weight
heavily with stones. No water need be
added, as there will be enough brine
formed from the beef and other mate
rails. The brine must constantly cover
the beef, as the air would soon spoil it.
SOFT SOAP.
Three-quarters of pound Of washing
soda and pound of brown soap cut IN
small pieces; put them in large stone
jar on the back of the range, when the
range is not very hot, and pour over it
pailful of cold wafer stir it once in
while, and after some hours, when
thoroughly dissolved, putt away to cool.
1t forms sort of jelly, and is excellent
to remove grease on floors or shelves.
RICE wAFFLEs.
One quart of thin sour milk poured
over one teacupful of cold, boiled rice.
Do this two or three hours before the
waf1es are wanted. When ready to
bake add a pint and half of flour, two
or three beaten eggs, and soda. Oil the
wafle-irons each time they are used with
lard that is perfectly sweet. The rice
used for rice griddle-cakes and waffles
should be salted when boiling.
LEMON JELLY.
Dissolve one-half box gelatine in one
cup cold water CRATE two lemons, take
off the thick skin and CRATE the pulp ;
put three teacups of water into a por-
celain kettle, add three even cups OF
sugar, let it boil a few minutes, and
then add the pulp and grated rind OF
the lemons, also the dissolved gelatine.
Put into a mold and set in cool place
SIMPLE REMEDY FOR BURNS.
Common whiting mixed with water
to the consistency of thick cream
spread on linen, forms an excellent loca
application to burns and scalds. The
whole burnt surface should be covered
thus excluding the action of the air
The ease it affords is instantaneous, and
it only requires to be kept moist by oc
casional sprinkling of cold water.
TO PRESERVE APPLES.
Pack in boxes or barrels elevated from
the cellar floor, with layer of sawdust
at the bottom of each box or barrel
then layer of apples placed out of con.
tact with each other, then a layer Of
Sawdust, and so on till all are full. -
Sound apples packed in this manner
will keep fresh a long time.
PLUM CHEESE.
Boil plums in sufficient water to pre-.
vent burning, then wash and strain to
every pound of pulp add half pound
of clean brown sugar; cook as you
would jam, stirring to prevent burning.
1t can be cut in slices and is a nice adj
dition for lunch.
COOKING CARROTS.
Cut the carrots in small pieces and
stew in a little water till tender; pour
off what water is left put in milk en-
ough to make a sauce, and a good lump
of butter rolled in flour boil up again
all together, having added salt and pep
per to taste.
SYSTEM.
The daily work should be done accord
ing to system. This will Tighten labor
and save time things will be done in
order, and less will be forgotten.