Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1885-06-20
HOUSEHOLD HINTS

egg
The grated rind and the juice of an
orange add much TO tho flavor Of gin
ger cake.
Burnt lumber, with a little Venetian
red mixed with porter, makes q dark
oak stain.
Flat fish, as a rule, keep better than
round. they should be chosen Tor
their thickness rather than for their
size.
Velveteen makes very handsome
table scarfs. Tt may be embroidered
in the same way as velvet ard may be
lined with sateen.
Brass, when corroded ana black
ened, may be cleaned with rot
ten-stone, mOisteded with Oxalic
acid and water; polish with whiting
or silicon.
A sure test for eggs is the following.
Dissolve one ounce of salt in ten ounces
of water and put the eggs in.
Good eggs viii sink and bad ones viii
float.
Vegetables, when fresh, are crisp.
CucUmbers must be perfectly firm and
stiff. Celery breaks off clean when
fresh; if it is stringy it has been kept
TOO long.
carcass the quality may be determined
from the fat inside the thigh. If there
be plenty of clear, firm fat there, the
meat IS good.
A few drops of ammonia viii be
effectuaI in removing grease from the
dishpan, and it is a good plan once in
Il while 10 add Il little to the water used
to cleanse the sink.
While it is conceded by most cooks
that winter squash is best when baked.
it is always necessary to use judgment
about it, for if the squash is very
dry 1t is rendered almost tasteless
by cooking. In this case it should be
steamed.
Veal should have firm white tat and
the lean have a pinkish tinge. If the
barbarism of bleeding has been praC-
ticed, the flesh will be quite white.
Veal should be six or eight weeks old
before it is killed, else 1t is unwhOle-
some. Too young veal may be de-
tected by a blush tint
An old and reliable test for the pur
itY of milk is to dip smOOthly-pol.
ished knitting needle into a cup Of
milk and withdraw it in an upright
position. If the milk be pure a pendu-
lOus drop of the liquid viii hang to the
end of the needle; there will be no
drop adhering TO the needle if even
small quantity Of water be mixed with
the milk.
To clean and freshen old mating
rub it with q cloth wet in salt water,
beng careful not to allow any drops
of water to dry in the mating, as they
will leave spots difficult to remove.
Heavy, vanished furniture should
never rest directly upon the mating,
for even good varnish, becoming soft
in warm weather will stain the straw.
Mating may be turned if the loose
ends of the cords are threaded in a
large needle and drawn through TO the
other side.
Chickens prepared in this way are a
change from the usual fricassee: Cut
up two young chickens, cook them for
half an hour in a saucepan with little
bacon cut In dice, adding thyme, two
bay lpaves, a small onion, parsley and
a piece of butter, mOistenng with
white wine. Mix the yOlk of three
eggs in half cup of cream and pour
the mixture over the chickens, taking
the saucepan instantly of the fire.
Arrange the pieces of chickens sym
metrically on a dish and serve.
In choosing fish see that the gills
are bright pink, the fms stiff, and the
eyes clear and full; the scales and skin
must be bright. HOLSTERS and crabs
must be chosen by their weight as
compared with their size. When
fresh, the tail of a lobster will quickly
spring back into position after it is
straighened- 4 medium-sized lobster,
with narrow tail and heavy for It's
size, will be found to be choice. In
buying part of a large fish, its fresh
ness may be known by the blush
tinge of the flesh and the iridescence
of the cut part. 1t is not fresh if the
flesh be yellow
This dessert is easily made and is
very nice: One quart of apple sauce
or eight tart apples s5eWeG soft, with
one cupfuI of water and strained. Add
one cup of granulated sugar, half q
teaspOOnful Of vanilla or lemon eX-
tract and the yOlks of four eggs, well
beaten. Put the mixture in buttered
pudding dish and bake twenty minutes
Ia a quick oven Beat the four whites
to a stiH frOth and add two tablespoon
fuIs of powdered sugar. Spread this
over the hot pudding and brown very
lightly. Serve when ice cold, with
sponge cake or delicate biscuits. it
may be eaten with cream
Good beef, when fresh, has a fine
grain and is of q vermilion color, with
a slight tint of purple on the cut sur
face. 1t is hrm, but tender TO the
touch, and is so elastic that no mark
is left after. pressure from the finger.
The fat IS yellowish-White, like fresh
butter, and firm. Sometimes the lean
is slightly veined with fat, but it must
have no flavor OF suet- The surface
must be quite dry when cut, scarcely
mOisteniug the finger. If clean
kuife be pushed mp 10 the handle into
the raw meat, the resistance viii be
uniform If it be fresh; but. if some Of
the parts are softer than others, it has