The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1881-02-03
Little ThingS---Dut Useful.


Some articles that are very palatable
when cooked fill the house with such
offensive odors while being prepared
that one inclines to dispense with their
use rather than make the house SO IN
comfortable. But little care viii rem
edy this evil almost entirely For in
stance, what can be more sickening
than the smell of boiling cabbage or
turnips? A lump of charcoal put into
the boiling water with the cabbage will
almost entirely remove the offense, and
if cook can be made to understand
that the doors leading to the halls and
dining-room from the kitchen must be
kept closed and those leading outdoors.
together with the windows, must be
open, no one will be annoyed by the
fumes from boiling cabbage.
In boiling "greens the atmosphere
all over the house is often tainted with
the offensive smell until it seems like a
low-class boarding-house. Take lump
of bread as large as q hens egg, tie it
up in a clean cloth and put into the
kettle with the greens and it will alb
sorb all troublesome Odor.
Housekeepers are often greatly troub-
led and perplexed by mildew from
damp closets and from rust. By put
ting an earthen bowl or deep plate full
of quicklime into the closet the lime
will absorb the dampness and also
sweeten and disinfect the place. Rats,
mice and many bugs that are apt tC
congreoate in damp places have a dis
| like to lime. AS often as the lime be-
comes slaked throw it on the compost
heap if in the country, or into the ash
barrel if in the city.
Often articles of value in polished
steel, particularly knives, are left damp
or water is unfortunately spilled upor
them. If this is discovered before the
rust has eaten through the plating o.
polished surface it can easily be re-
moved without defacing the article
But if they have lain long unnoticet
and the rust has made it's way through
the surface they must be taken to somt
manufactory where there is an emer,
wheel used for polishing, or some jew
eler will be able to finish them off a
good as new. But in the case of knive
and forks they will never be quite a
strong, because in removing the rus
they must be ground down before re
polishing, and will consequently b.
thinner.
Red pepper plentifully sprinkled il
the tracks of rats and mice, thrown int
their holes wherever found, and abou
the places where they have broker
through, viii most surely drive Then
away. Their feet are very tender, an,
if they once walk over such fiery pat
they are not inclined to repeat the ex
pertinent. Why should not the moth b
"a 4 I'D
Cheese cannot be long kept after cut
ting without growing hard and difficul
to manage except by grating, unles
carefully covered. Earthen or glas'
cheese dishes, with bell top to cove
closely, are good, at least much bette
than to risk it uncovered. But if
linen or cheese cloth is dipped in whit,
wine, wrung so dry that it does no
drip, and the cheese perfectly wrapped
up in it, there will be no difficulty
keeping any cheese quite moist, an
the flavor will improve rather tina
8 deteriorate.
In making tea the Russians put slic
, of lemon and a teaspoonful of lemon
Juice to each cup. No milk is used, br
, sugar to suit the individual taste. Mo.
or many persons spoil their tea by lie
ting it boil, even if but for q moment
, The tannic acid is extracted by boiling
i and that is both bitter and unwhOlesOm(
: Boiling hot water should be put into tn
, teapot and the pot kept hot, or, afte
r rinsing it in hot water, which is alway
, done, to be sure it is perfectly swet
: and clean, drain dry, put in the amour
+ of tea to be used, cover closely and 81
where the teapot will be kept hot unit
ready to make the tea. Fresh watt
o should be put into the tea-kettle aft,
/ draining off all that may have been lie
q in it, and the tea made the instant tn
r fresh water is fully boiling. If th
( water is left to boil long time befor
. using it becomes stale and lifeless, til
best properties of it passing off in stean
n When the boiling water is poured on
the tea in the hot teapot let it stand n
!, over three minutes before serving ar
you will have the perfection of GOO
u cup of tea, that is, if the best quality
oolongs and all the varieties of gree
> tea. But in making the best of Engli!
Breakfast many make the grave mi
:, be boiled, if only for a few minute
" luc Sdluc HOi'to gnu Wleu En9 ii'
, Breakfast that should be followed
= making oolong and green teas, with til
- exception: it requires to stand long
= than the other kinds before servin
y y If made as all tea should be, by the mi
y tress at the table, then a plated
" bronzed tea kettle over an alcohol Ian
~ filled with fresh-boiled water will
~ ~ set before the lady. When making E
. glish Breakfast tea remove the GOV
y from the tea-kettle after the boilir
n water has been poured on the tea al
n set the teapot over the kettle for n
! more than three minutes. In that w
lp all the strength that is palatable
=, wholesome is extracted and there W
20 be no complaints that the tea is lacki
n in delicate aroma. Mrs. Henry Va
~ Beecher, IN Christian Union.
ID Human Work and Human Waste.