Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1889-06-01
HOUSEHOLD TOPICS.
Things Worth Remembering.
BY JEFF1E FoRBUsH-HANAFoRD.


BY JEFFIE FORBUSH-HANAFORD.
To Restore Teluet That Has Been
Crushed fatiron, stand it up on
end, cover it with a wet cloth, over this
spread the velvet, then take a brush
broom and brush the velvet until it looks
as it should look. Another good way is to
hold the wrong side over a dish filed
with boiling water If one has pa
tience and will hold it there long
enough the result will be satisfactory.
To Keep Linen from Turning Vel
lo,r-A friend assures me that there
is no need of linen turning yellow if
properly taken care of. Her rule is to
wash clean and dip in very blue water;
do not iron, but put away when dry.
If thus taken care of linen will remain
perfectly white until needed again.
An Excellent Polish for SiluerUare
Il have been told that clean, soft rags,
boiled in new milk with an ounce of
hartshorn powder, then, after being
taken from this, dipped for an instant
only in cold water and wrung out and
dried before hot fire, will make an
excellent polish for silserware. Wash
the silver and dry it thoroughly, then
rub quickly with these clothes, and
bright, beautiful polish will be the re-
suit; dust over with piece of chamois
skin, and the article is ready for use.
To Clean White-Kid Gl0Ues-Cream
of tartar is said to be the best thing to
clean white kid gloves with. Rub it
on the soiled places and they will look
almost like new.
PlaImes and Fedthers-To restore
tumbled plumes and feathers to their
original beauty they should be dipped
quickly into hot water, then shake
them and dry them slowly by the fire.
To Clean Dried Curraats Put
them into strainer and sprinkle thick
ly with -four, rub them well until they
are separated, and the flour, grit, and
stems have passed through the strain
er, then place the strainer containing
the currants into pan of water and
wash thoroughly. Lift the strainer and
currants together and change the
water In pan until the currants are
clean. Then drain between towels
and dry them in a sunny place.
Care of Canary Birds Nearly
every one loves canary birds and takes
delight in caring for them, but many
people are ignorant regarding what it
is best to feed them, and often lose
their birds for want of knowledge in
taking care of them. They should be
supplied every day with fresh water
ooI in, hot .ho,,1l lSch
large enough for them to battle in,
filled for that purpose, aside from their
drinking cups. Cabbage and fresh let
tuce may be given them; also crackers
and piece of apple. About once a
week l give my bird small cracker
soaked in water until soft and then
sprinkled with white sugar, placed on
small butterdish and put in bottom
of cage. Birdseed is mixture of diff
ferent kinds of seed and can be bought
ready prepared for use. Sand is ex-
cellent to sprinkle in bottom of cage
and cuttleish bone should be kept con-
stantly fastened inside of the cage. Do
not give bird anything containing
salt, as salt is very injurious. A bird
should be allowed to fly around the
room occasionally, first taking care
that Miss Pussy is safely out of sight.
CHICAGO, Ill.
SOME PROTECTION AGAINST MOTHS.
For the effectual protection of wool
en- goods against moths the use OF
cedar-wood boxes and closets is INSULT
cient, and it is stated that there is no
other means of protection against the
ravages of the insect but to perfectly
inclose the woolens in material which
is not attacked by the moth, such as
cotton cloth. Wooden goods brushed
clean from dust, folded together and
put into cotton bags which were well
tied, have been found perfectly intact
when taken out at the change of the
season.
COOKING RECIPES.
Sugar Cookies cups of sugar,
one cup each of butter and sweet milk,
three eggs, and two tablespoonful of
soda. Sprinkle with sugar and bake in
moderately hot oven.
Cream Pie-Beat one egg with one
half cup of sugar, stir in nearly pint
of boiling milk, in which dissolve one
and half tablespoons of cornstarch;
let cool and add lemon essence. Bake
with one crust.
Graham Cake-One cup of brown
sugar, one cup of sour cream, two eggs,
two cups of Graham -four, one tea
spoonful of soda, little salt and Gin
namon if liked. If the cream is not
sour use less soda. Do not stir too stiff.
Apple Tapioca Pudding Soak over
night one cup of tapioca in six cups of
water. Next morning add one cup of
sugar, one egg, and beat well together.
Then pare, core, and chop five, six, or
more apples, and stir with the tapioca
in a pudding dish, and bake slowly y.
Ham Patties-Chop ham fine; add
sliced onion, salt, and pepper to taste,
and half of the quantity of soaked bread
or cooked rice; mix together with two
beaten eggs; make into patties; sprin-
kle with flour, and fry or bake in one
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