Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-12-21
DOMESTIC.

shirts make some good hot starch, not
thick, and drop small piece of sper-
maceh in while it boils and rub the
starch in good. Let them get perfectly
dry and starch them in cold starch.
Then let them lie about two hours be-
fore ironing. You must have two boards,
one with something soft wrapped around
and another hard board with thin piece
of muslin tackled ON tight. Then you
need polishing iron, which can be had
by taking three-pound iron to the
blacksmith and have him grind the heel
off. Put some white wax III under a
piece of thick letter paper on small
board and rub the iron on that. Alter
you have ironed the shirt rs nicely rs
you can ON the regular bosom board,
then you take the hard board and put
the bosom on it. Then dip coarse
cloth in cold water and wiring it out dry
and rub oil over the bosom lightly.
Take your polishing iron and rubbing
it first over the waxed paper then over
, cloth, iron crosswise OF the bosom
with the heel. Iron the collars and
cuffs the same way. All this takes time
to tell and time to fix at first, but il
will last long time if you fix things
good, year at least.
How TO MAKE ROSE WATER. Who
ever possesses plenty of roses can make
this perfume ut slight expense. Gather
the roses while free from dew, and put
them into two, gallon glass jar. Then
take two-ouuce bottle and put it IN the
mouth OF the jar, so that it will fit close
| ly, and cut some pieces of perfectly
clean sponge (that has been boiled to
free it from sand and grit into narrow
strips, and soak them in the purest olive
oil or Lucca oil. Cottonseed oil will do
if free from any odor. The oil must be
perfectly sweet and fresh or 1t will spoil
the perfume. Place the sponge inside
the val, and tun 1T upside down in the
mouth of Jar, and put 1t III the hottest
sunshine for four or five days. The heat
will distil the rose leaves, and the aroma
will rise and saturate the oil Ill the
sponge. Throw away the leaves when
they are dry and fill the jar as long as
the roses last, and when the bits of
sponge are thoroughly saturated squeeze
ont the oil, or you can leave them in the
vial and keep it closely oorked. A drop
or two of this oil will perfume several
ounces of alcohol.
FRoGs The hind legs only are used.
They are such a delicacy that it is a
pity not to prepare them nicely and
serve them done to a turn, crisp, and
hot. Throw them into slightly acidula-
ted salted boiling water and let them
boil about three minutes. Then take
them out and drain and dry them well.
Season them with pepper and salt, roll
them in cracker or bread crumbs, and
then in beaten eggs, again in crumbs,
and let them color nicely III boiling lard.
The crumbs should be removed from
the bones before they are fried. Some
times they are served with little paper
frills curled round the bones, and they
are generally arranged IN circle upon
hot platter surrounding green peas.
THERE is likely to be revolution in
chinaware if o new process recently
patented Is successful. This Is for print
ing designs In colors upon china and
glass, aud 1t will lessen the expense of
decorating china very considerably.
The principle is the same as that of
printing upon other materials, but hith-
erto painting upon china has been all
done by hand, and has needed trained
colorers as well as designers. By the
new method the most elaborate designs
can be printed off by young girls, and
any number can be produced III fac
simile.
Corn AND TOMATOES of my
neghbors thinks that dried sweet corn
Is poor dish in comparison with salted
corn. She cuts her corn from the cob
and packs it III jars, layer of salt on
the bottom, on the top, and all the way
through, When cooked first soak the
salt out of the corn. She also finds to-
matoes very delicious, indeed, to fry
them in slices in beef suet, pack them
In Jars and fill up with hot suet. In
winter take out and warm up-ripe to-
matoes, of course.
THE common practice of having night
lights in the bedrooms of children of
well-to-do parents is deprecated by DR..
Bakewell. He says that ii has a most
Injurious effect upon the nervous system
OF young children. ''Instead Of the
perfect rest the optic nerves ought to
have, and winch nature provides for by
darkness of the night, these nerves are
perpetually stimulated, and, of course,
the brain and the rest of the nervous
system suffer. Children thus brought
up are excessively timid for years after
on going into the dark.
To keep water lilies fresh for table
decoration, place them, not in vase,
bat in q wide bowl or dish, half filled
with water. Cut away the stems until
only two inches are left, arrange few
lily pads on the water surface, and let
the lilies float on these as they do in
their native ponds. Darkness closes
their petals, SO they should be kept in
bright place, where there is plenty of
light.
PICCALIILL-Onep peck of green toma-
toes, one teacupful grated horseradish,
four green peppers sliced, six onions
chopped fine, ole pint of white mustard
seed, one tablespoonful each of ground
cloves and ground allspice. one cup of
brown sugar, about three pints of vine
gar, salt and pepper. Boil twenty min
utes, and then add vinegar and little
chopped cabbage.
THE best way TO prepare q new iron
kettle for use, is to fill it with clean