The Worthington advance., 1882-01-26
Variety Of Home Topics.

| TO purify room, set pitch": water
in the apartment and in few hou.s It will
have absorbed all the respired gases in the
room, the alr of which will have become
purer, but the water utterly filthy. The
cslder the water is, the greater the capacity
to contain these gases. At ordinary temper
ature pail of water will absorb pint OF
| carbonic acid gas and several pints of aMo-
nia. The capacity y nearly doubled by re-
duciDg the water to the temperature of ice.
Hence, water kept i'll room awhile is unfit
for use. For the same reason water from a
pump should always be pumped out in the
morning before any of it is used. Impure
water is more injurious than impure air.
Every cook who makes tea or coffee in tin
pots knows that after a few months her re-
| suits are not the same as when the pots are
| new. If she can afford it, she throws them
away and buys new ones. They can be
! cleaused in q very simpls manner, and so
| nearly fill them, and then drop few live
| Goals in tho water; gases are absorbed, and
| the coffee or tea pot is fresh and almost as
good as new.
A small piece Of salt pork boiled with
| fricasseed chicken will give richness TO the
gravy, and the flavor will be better than if
nothing but butter il used.
Hash mado Of two parts potato, one part
corned beef, and one part beets, is an ap-
! petizing dish for breakfast. Tho potatoes
| and bects should be boiled the day before:
chop them and the beef fine, season with
butter, pepper salt, and some hot vinegar
| and mustard may be added if you choose.
Buckwheat cakes are improved for some
people by mixing the buckwheat with gra.
hmm flour. Put about one third of graham
with 1t. Start the cakes at night with yeast
a small tcacup of yeast to ono quart of
flour: mix with cool, not cold water, and
set in a warm corner. Griddle cakes can
be made of oatmeal by putting one third
Of wheat -four with it. They require more
time for cooking than bnckwheat cakes do,
and should ba Drowned thoroughly
Enamelled cloth makes n neat and use
full covering for the wide, lower shelf in the
pantry where bread and cake are cut. It is
! useful also, and looks we'll on the kitchen
table, and can bo kept absolutely clean with
little trouble.
A very good dentifrice for good teeth is
made from an ounce of myrrh in fine DOW
der and little powdered green sage,
mixed with two spoonfuls of white honey.
A druggist will make mp the compound,
and the teeth should he washed with it
every night and morning.
Before dipping new pen into ink,
thrust it into fresh-cut potato, and the
ink vii! never cling. When the pen is
thickly gummed with dried ink a few
thrusts will clean it perfectly. When not
in use, some accountants leave their pens
sticking into potato kept on the desk for
the purpose.
"Comlts, to take the place cf the con-
vertional doughnu: at the brcnkfast table,
are simple and delicious. They may be
eaten warm or cold. Please observe that
there is no butter or lard in them. One
cup Of sugar, one cup of sweet milk, three
| cups of tour, two eggs, one teasro ,nful of
lemon, pinch OF salt, and two teaspoon.
fuls of baking powder. Have some lard
! very hot, rs for fried cake. Put half
dessertspoonful Of the mixture into the lard,
! roll gently from side to side Til done.
| They are so light they will cook in a few
minutes or il the lard is heated sufficient
| the cakes will not absorb it at ALL