Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1889-02-13
HOUSEHOLD elEANlNGs.

KEEP hnoleum clean by wiping daily with
damp cloth. For thorough cleaning some
housekeepers use hot water and little soda
or sapelio.
CREAM is more easily whipped when mod
erately cold and not too fresh, that SKINNED
from the milk of the night before being
about right.
To RESTORE the polish to marble person
Of experience recommends to wash the mar
BILE with cold soap and water, then dry it
with an old soft napkin, and when quite
dry rub it steadily for an hour at least with
white wax and clean flannel rubber, the
secret of success being in prolonged rub
ing.
A SPLENDID cure for frost bites is solu-
ton of alum and water, strong as can be
made. Hold the frosted flesh in this so
luton till the frost is drawn out. This you
will know easily, as the flesh will look
wrinlzled as ones hands do on wash days.
You will feel no more inconvenience from
that frost bite.
THE cheapest of all finishes for hard
wood floor and one which, according to the
Decorator and Ftwnfsaer, has good effect, is
to apply to the floor a coat of boiled oil that
has previously been mixed with fine whit
ing or plastering colored with burnt lumber,
Venetian red or French yellow in an impal-
pable powder obtained by passing the same
through piece OF Grape, the preparation to
be weA rubbed in.
DIGEsTfBLE CLAMs-Chop up the CLANS
very fine with all their juice, stew them
for ten minutes (no butter, no milk, when
done pass them through sieve, then cut q
few slices Of stale Vienna bread one-half
inch thick; from these slices cut out clam
shaped bits; now dip these bits into the
juice, and after they have absorbed SUM-
Gent OF it cover them with farina, then dip
them in egg and fry. You will now have
all the flavor Of the clam and none of its in
digestibility.
STEwED SWEET PoTAToEs.-Cut cold boiled
potatoes into dice. For q cupful of these
allow heaping tablespoonful Of nice beef
or poultry dripping, or butter. Put this into
fryinR-pan and when hot stir and toss the
dice in it until slightly Drowned and well
glazed. Have ready in saucepan q cupful
OF gravy or stock; season well, thicken with
Drowned flour, empty the frying pan into it,
and draw to one side of the range where II
can not cook at all, but will keep warm.
Leave it thus for five minutes and turn out
into deep covered dish.
BRIsKET or flank of beef corned are
tender and delicious if beiled in the way di-
rected. The fat instead of being coarse and
hard is marrowy, and the lean of the meat
much finer than that from the round, al
though the latter is generally chosen al
double the price In the belief that the
cheaper meat Is coarser and hard. For
families who like no fat of course it would
be useless to buy any thing but the rump
or round, but those who eat no fat are
usually dyspeptic, and increase their trouble
by avoiding the part Of the meat that aids
digestion.
An attractive idea in scrap bag is as
follows: Take four strips Of any pretty ma
terial you may happen to have, let them be
about twelve inches long and four or five
wide; cut one end of each to q sharr
point and line with suitable material Join
the pieces with the seams on the right side
and bind with any nice fat braid or ribbon.
Finish at the top with q plating Of ribbon
and at the bottom with ribbon loops Sus
pend by ribbons. Velveteen of good quail
ity, bound with ribbon in pretty contrasting
color, looks we'll