The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1885-10-30
HOUSEHOLD 4fINTS.

| A little borax puc in the water il
which napkins and red bordered tow.
els are to be washed will prevent them
fading.
1t is worth recollecting that bar.
soap should be cut into square pieces
and put into dry place, as it keeps
better after shrinking.
By rubbing with a damp flame.
dipped in the best whiting, the brown
discoloration may be taken off cups
in which custards haYe been baked.
Why purchase inferior nutmegs
when their quality can be tested by
pricking them with a pin? If they
are good the oil will instantly spread
around the puncture.
Carpets, after the dust has been
beaten out. may be frightened by scat
tering upon them corn meal mixed with
salt, and then sweeping it off; mix
salt and meal equal proportions.
1t is said that if teaspoonful Of
mustard is mixed with water and mo-
lasses, which is usually poured owe,
baked beans, there is no danger of the
stomach being distressed after eating
them.
A most appetizing salad is made Of
raw oysters mixed with an equal
quantity of crisp celery, cut very
finely and served with a mayonnaise
dressing. The oysters may be cut in
halves or be left whole.
Rub your black walnut sewing ma
chine tables, your cabinet organ, OF
any other piece of solid furniture you
may have, with a cloth moistened with
kerosene oil, and you will quickly see
an improvement, but keep it away
from varnish.
When putting away the silver tea OF
coffee pot, which is not used every
day, lay little stick across the top
under the cover. This will allow the
fresh air to get in and prevent the
mustiness of the contents, familiar to
hotel and boarding-house sufferers.
An easy and perfectly satisfactory
way to cook custard is to put it into
a pudding dish or tin basin, and set it
into pan of hot water placed in a
moderately hot oven. About half an
hours cooking will be required, and
there is not the least danger of burn
ing.
Grape may be renovated by thor
oughly brushing all dust from the ma
terial sprinkling with alcohol and
rolling in newspaper, commencing
with the paper and the Grape together,
so that the paper may be between
every portion of the material. Allow
it to remain SO until dry.
A good entree for this season is
made by slicing some cold boiled po-
tatoes quite thin; put them into a pud-
ding dish, sprinkle pepper and salt
over them, then put in a layer of cold
boiled lima beans, and so on until the
dish is full. Make dressing of vim
egar, oil and mustard, and pour over
this when it is time to send it to the
table. This is suitable when served
with cold meats.
A bread-crumb omelet is excellent
if served with roast lamb or veal; one
pint of bread crumbs, large spoon.
full of parsley, rubbed very fine, hall
of a tiny onion chopped fine. Beat
two eggs, add teacupful of milk, a
trace of nutmeg, and pepper and salt
literally; also lump of butter the
size of small egg. Mix all together,
and bake in slow oven, on a buttered
pie plate; when light brown, turn it
out of the plate and serve at once.
A cake receipt is here given which
calls for sour milk one cup of butter,
three well beaten eggs, an even tea
spoonful of soda, stirred into half
cup. of sour milk two small cups OF
flour, flavor with lemon: butter small
dripping pan, and pour the mixture
into it; bake for thirty or thirty-fve
minutes; when done cut it into squares
with sharp, thin knife. This cake
should be eaten while fresh, and it is
very nice.
Sage sauce to eat with sweet pud-
dings is easily made; wash one table
spoonful of sago in two or three wat
ers, then put it into saucepan, with
one-third of pint of water, the peel
of one small lemon; let this simmer
gently for ten minutes, then take out
the lemon peel, add one fourth of
pint of sherry, sugar to your taste, and
The strained juice of the lemon. Let
this boil for about two minutes, not
longer. 1t is particularly nice with
rice or bread pudding.
An experienced and notable house
keeper says that she has used a polish
made after the following receipt with
marked success Three or even four
drachms of cyanide of potassium, from
eight to ten grains of nitrate of silver.
with four ounces of water. Apply
this to a silver plated article with
soft tooth brush; then wash the silver
thoroughly with clean water, dry it
with soft linen cloth, and then polish
with chamois skin this will not
waste or scratch the plating, and yet
will brighten it perfectly.
A salad dressing much used in Italy
is made in this way: The yolk of one
egg, six tablespoonfuls of oil, three OF
vinegar put this into bottle and
shake it until it is white and creamy
looking. When this simple dressing is
used it is necessary to dry the salad
after washing, A wire basket is a
convenient receptacle to put the salad
into after washing, as it will drain
perfectly there, and can be lightly
shaken. All salads, whether simple
or plain, would be improved if care in
drying sufficiently were observed,
Rich Trophies.