The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1885-07-10
HOUSEHOLD HINTS.

paste will remove grease spots 1fon
marble.
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 design
of daisies planted on 1t.
An effective schair back" is of pale
yellow pongee with design of spider
webs and conventionalized with roses.
The webs are worked in white silk
and the roses in pale pink with golden
stamens.
A handsome splasher has the cen
ter of linen or a scrim, with a design
of grasses in outline stitch. The bor-
der is made of squares of antique lace.
1t is placed over a background OF
colored 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 nourIshment 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
it 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 we'll salted
water; drain and cut in pieces, and
when thoroughly cold pour over it a
dressing made of oil and vinegar
(twice as much oil as vinegar), sea-
soned with pepper and salt.
A delicate potato cream soup is
made as follows: Make a puree OF
potatoes, thin it with boiling water
and pass it through a sieve; add the
yolks of six eggs; mix well and add
little finely minced parsley and
chervil. Serve with crontons.
Very good little cakes are made by
this recipe: Mix thoroughly a quarter
of pound of pounded almonds, a
quarter of a pound of powdered sugar,
| two ounces of butter, little grated
| flour enough to roll and cut out small
cakes with the paste cutter; glaze with
egg and bake delicate brown.
Save up YOUR Fairgrounds for few
days 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. Ftr cleaning
white paint, take a small quantity of
whiting ON damp flannel cloth, and
rub lightly over the surface, rinslng
with clear water and wiping dry.
To clean papered walls, tie a soft,
dry cloth about a broom, and go 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 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 a
pound of sugar. strain through a
sieve and let them cool. Mix them
with half glass of white wine. Pass
this mixture again through the sieve
and add sugar if it is not sweet
enough: pour it into mold and heat
it by placing it in 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 to
be found in u 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 beeswax
boiled together, but the sweet oil and
vinegar for constant use is proved
good by experience.
Apply heavy coat of paint on
kitchen or pantry floors; this saves
the housekeeper great deal of hare
scrubblng. Renew woodwork fire.
quently with fresh paint and varnish.
These are great beautifers, and will
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 a
chicken; peel several cucumbers, put
them into boiling water and cook for
ten minutes. Make a white sauce
with stock or milk, according to taste;
add spoonful of flour, the yolk of an
| epg, duu SeitSOu Will pCPPOi, o'hio q 'hee
nutmeg. Arrange the pieces of GU
cumber and chicken symmetrically in
round dish; garnished with triangu-
lar pieces of fried bread; sprinkle
some minced parsley over all and pour
on the sauce. Serve hot.
Rhubarb cut up and boiled in milk
is said to be very good. The trouble
with this plant Is that it Is usually
cooked with sugar, in too much water
and boiled too long. This is sure to
make the pieces stringy. The best va
rieties of rhubarb are those with a
reddish tint to skin and stalk. Wash
it carefully, but do not peel. Cut in
inch and a half pieces, and add tea
cup of water; cover the stewpan
tightly, and let steam until tender;
do not stir, turn into glass bowl
and serve with powdered sugar when
COOL This sauce is excellent for
breakfast this time of year.
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