The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-05-08
HOUSEHOLD HINTS.

red mixed with porter, makes darl
oak stain.
Flat fish, as a rule, keep better thar
round: they should be chosen TO
their thickness rather than for the
size.
Velveteen makes very handsome
table scarfs. 1t may be embroidered
in the same way as velvet and may be
lined with sateen.
Brass, when corroded and 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 will sink and bad ones will
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.
In choosing mutton or veal from the
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 will be
effectual in removing grease from the
dishpan, and it is a good plan once in
while to add 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 fat and
the lean have pinkish tinge. If the
Darbarism of bleeding has been prac-
iced, the flesh will be quite white.
Veal should be six or eight weeks old
before it is killed, else 1t is unwhole-
ome. Too young veal may be de-
ected by blush tint.
An old and reliable test for the pur-
ty of milk is to dip a smoothly-pol-
she'd knitting needle into a cup of
lilk and withdraw it in an upright
ostion. If the milk be pure pendu-
'us drop of the liquid will hang to the
nd of the needle; there will be no
rop adhering to the needle if even
nall quantity of water be mixed with
lie milk. {
To clean and freshen old mating !
10 it with cloth wet in salt water, >
eng careful not to allow any drops I
water to dry in the mating, as they !
i'll leave spots difficult to remove. J
eavy, vanished furniture should 4
,ver rest directly upon the mating, n
r even good varnish, becoming soft =
warm weather will stain the straw. =
atting may be turned if the loose :,
DIS of the cords are threaded in Ia
rye needle and drawn through to the i
her side. y
Chickens prepared in this way are a nt
ange from the usual fricassee: Cut e
two young chickens, cook them for ie
If an hour in a saucepan with little n
con cut in dice, adding thyme, two pr
y leaves, small onion, parsley and NJ
piece of butter, moistenlng with al
lite wine. Mix the yolk of three y,
IS in half cup of cream and pour eC
, mixture over the chickens, taking t,
, saucepan instantly off the fire.
range the pieces of chickens SYM ,
on dish and serve.
n choosing fish see that the gills
bright pink, the fins stiff, and the
IS clear and full; the scales and skin
st be bright. HOLSTERS and crabs m
st be chosen by their weight as FL
npared with their size. When h,
sh, the tail of lobster will quickly
ing back into position after it is IN
lighened. A medium-sized lobster, l.;
h narrow tail and heavy for Its ne
J, will be found to be choice. In 70
ing part of large fish, it's fresh e.,
S may be known by the blush N
re of the flesh ard the iridescence
he cut part. 1t is not fresh if the ms
h be yellow. me
his dessert is easily made and is w.
Y nice: One quart of apple sauce 10,
light tart apples stewed soft, with III III,
cupful of water and strained. Add a.
cup of granS lated sugar, half a ~,
poonful of vanilla or lemon ex-
It and the yolks of four eggs, we'll VIZ
ten. Put the mixture in buttered urs
ding dish and bake twenty minutes AMI
quick oven. Beat the four whites COT
stiff froth and add two tablespoons WEI
of powdered sugar, Spread this An
: the hot pudding and brown very gre
tly. Serve when ice cold, with pm
lge cake or delicate biscuits. 1t nay
be eaten with cream. por
ood beef, when fresh, has fine a Du'
n and is of a vermiiion color, with %
ght tint of purple on the cut sur wot
1t is firm, but tender to the H., H.
h, and is so elastic that no mark oa,
IT after pressure from the finger. co.,
fat is yellowish- white, like fresh ~ ~.
err, and firm. Sometimes the lean no -
ghtly veined with fat, but it must L
no flavor of suet. The surface are
be quite dry when cut. scarcely ' Wh
tening the finger. If a clean the
, be pushed up to the handle into II Is
'aw meat, the resistance will be IN l,
)rm if it be fresh; but, if some of s
PARTS are softer than others, it has race
n to decompose. When beef is nea'
coarse and looking, it is Is Vi
md tough. Cow beef is coarse i'lii'
ng and has white fat. ger