The Warner weekly sun. (Warner, Brown Co., Dakota [S.D.]) 1883-1885, 1885-06-05
R~oUSERohD HINTS

salt Will remove the stains caused
by eggs from silver. 1t must be ap.
piled dry.
A pretty bangle-board is made in
The shape of a crescent. 1t is covered
with pale blue satin and has a design
Of daisies planted on 1t.
An effective ''chair back is of pale
yellow pongee with a design of spider
webs and conVentionalized with roses.
The webs are worked in white silk
and the roses in pale pink with COLDER
stamens.
A handsome splasher has the CEN.
Ter OF linen or a scrim, with a design
OF grasses in outline stitch. The bor-
Ter is made of squares of antique lace.
II is placed over a background OF
:olored cotton cloth.
Coffee dregs and tea leaves are good
fertilizers and may be worked lightly
In the soil about your roses or other
plants that require gross feeding.
Plants need nourlshment in the same
degree as animals, SO as not to starve
them.
Rats are said TO abhor chloride OF
lime and will leave any place where
1t is. AS it is harmless, housekeepers
may place 1t in the haunts of these
denominations without fear of the pet
dog or cat suffering from ''cold
pizen."
A good salad is made of asparagus.
Boil some asparagus in well sailed
water; drain and cut in pieces, and
when thoroughly cold pour over it a
dressing made of oil and vinegar
0wice as much oil as vinegar), sea
,soned with pepper and salt.
A delicate potato cream soup is
made as follows: Make q PURGE OF
potatoes, thin it with boiling water
and pass it through a sieve; add the
yolks of six eggs; mix well and ado
a little finely minced parsley and
chervil. Serve with crontons.
Very good little cakes are made by
this recipe: Mix thoroughly a quarter
of a pound of pounded almonds, 3
quarter of a pound of powdered sugar,
two ounces of butter, a little grated
lemon peel and one egg. Add just
1our enough to roll and cut out small.
cakes with the paste cutter; glaze wish
egg and bake a delicate brown.
Save up your fairgrounds for a few
lays before house-cleaning time, then
steep half an hour in a tin basin,
strain, and use this tea for cleaning
vanished woodwork and pictures and
looking-glass frames. Fo- cleaning
white paint, take a small quantity OF
whiting on a damp flannel cloth, and
rub lightly over the surface, rlnsing
with clear water and wiping dry.
To clean papered walls, tie a soft,
dry cloth about a broom, and 60 over
the paper, brushing and rubbing
lightly on every part. To paper walls
that have been whitewashed, wet the
wall thoroughly with strong vinegar
or alum water, and when dry, brush
it all over hard with a stiff broom.
Use a paste made of starch, moderate
ly thick, and apply to the paper cold
A dainty cream is made of apricots.
Stew twelve apricots with half Q
pound of sugar. strain through a
sieve and let them cool. Mix them
with half a glass Of white wine. Pass
this mixture again through the sieve
and add sugar if it is not sweet
enough; pour 1t into a mold and heal
it by placing it in a pan filled with
boiling water. Serve in custard cups.
An excellent polish for hardwood
furniture and floors, and one which
requires very little rubbing, is said te
be found in d simple mixture of sweet
oil and vinegar, using twice as much
vinegar as oil. If the wood looks
very dull and dry, it will be well to
rub once with linseed oil and beeswa1
boiled together, but the sweet oil and
vinegar for constant use is proved
good by experience.
Apply q heavy coat of paint on
kitchen or pantry floors; this save:
the ~housekeeper a great deal OF hare
scrubbIng. Renew woodwork fire.
ouently with fresh paint and varnish.
These are great bcautifiers, and viii
save in labor and time fully as much
as they cost. A few shillings' worth
applied to window and door-screens,
before they are adjusted for the sea-
son, will add greatly to their appear
ance as well as to their durability.
This dish is delicious: Fricassee 9
chicken; peel several cucumbers, put
them into boiling water and cook fol
ten minutes. Make a white sauce
with stock or milk, according to taste
add a spoonful of flour, the yolk OF az
egg, and season with pepper, salt and
nutmeg. Arrange the pieces OF Gu
cumber and chicken symmetrically II
4 round dish; garnished with triangu'
lar pieces of fried bread; sprinkle
some minced parsley over all and poul
on the sauce. Serve hot. q.
Rhubarb cut up and boiled in mill
is said to be very good. The trouble
with this plant IS that it is usually
cooked with sugar, in too much watel
and boiled too long. This is sure tc
make the pieces stringy. The best va
rieties of rhubarb are those with
reddish tint to skin and stalk Wasi
il carefully, but do not peel. Cut II
80 - q haIf niacpQ and Ado q tea