The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1890-12-13
THE HON G.
HINTS TO HoUsEKEEPERs.

HINTS TO HoUsEKEEPERs.
Spun candy may be made after fashion
| with fork. When the sugar has reached
the proper degree, II four-tlned fork be
dipped in drawn slowly out 1t viii spin
thread, which may be wrapped around O
framework Of whatever you may choose.
Hot water applied to bruise will allay
pain and prevent dlscoloration. 1t has su-
| perseded medical "eye waters" Ia the treat
ment Of iDhamed and aching eyes.
IL a tablespoonful Of kerosene Is put into
four quarts Of tepld water. and this Is used
| in washing windows and mirrors, instead Of
pure water, there will remain upon the
cleaned surface polish no amount Of mere
1 friction can give
/ all Its parts. A hot-alr passage clogged up
with SCOT will prevent the oven from baking
we'll.
II you want to make squash pies and eggs
are scarce and dear, substitute rolled soda
crackers Tor the eggs, say one to- each pie.
Season particularly well, don't forget the
salt, and IL not just as good as the original,
IL Is excellent nevertheless.
For earache and toOthache. and neuralgia
In head or face, the surest remedy Is hop
poultice wrung from hot vinegar; and against
such needs one should keep ON hand half
dozen flannel bags of convenient size, stuffed
with strong. h0me-cured hops.
III one wishes tn cool hot dish In a hurry,
1t will be found that If the dish be placed In
vessel full OF cold, salty water, Ii will cool
far more rapidly than II 1t stood In water
free from salt.
Cut piece from the top Of old kid shoes
and insert 1t inside the ironing holder you
are going TO make.
1902 Is the simmering point for water.
| Violent boiling does not cook anything
| faster but merely breaks it In pieces.
In stirring use the bowl not the side or tip
of spoon.
You can stir either way and not spoil a
cake or batter, but do not stir and beat alter
nately because the object Of stirring round
and round Is to mix ingredients and Of beat
ing across the dish In quick rapid strokes to
catch particles OF air In the batter and make
1t light
In measuring teaspoonful does not al
ways mean the same quantity. Salt, pepper,
mustard and spices are always measured by
level measure, while sugar. -four and baking
powder should be rounded. A cook Is sup
posed to understand this difference In meas
urement but does not always and rules are
hereby misconstrued.
Fine coal ashes that collect under an oven
are equal TO anything that can be bought for
cleaning knives and tin-ware.
THE WOMAN WHO SHOPS.
Much Is said and written about how a
woman does her shopping, Most Of this Is
very uncomplimentary to the fair sex, In so
much that II one judged Of her from her
manner In store she would have few adj
mirers. She is represented as rude. unmind-
full Of the trouble she gives the clerks. that
half the time she does not intend to buy,
that she does not know her own nina; In.
deed, she is shown to be a very disagresabl
being, but there are always two sides to q
story. you know. Many Of us are keenly
aware Of the last mistake we made, because
we tried to decide quickly. too quickly 1t
proved. We spent the whole winter regrett-
ing that wretched bonnet. Over-polite clerks
will tell you anything TO make sale. They
would try to make you believe you looked
like an angel In hat that Is positively ugly
on you. And so, to be equally polite, are we
TO take the article at once, and give all our
friends the nightmare for the rest of the sea-
son? We have TO pay for the article; we are
the ones TO be suited. and those waiting on
us are paid for their labors, beside we know
IL from an 0ften-tried experiment, that often
the choicest goods are not shown till the
last minute, when. perhaps, being unable TO
select anything that entirely pleased u, we
were on the point Of turning away. Then
something has been brought forth, that was
just what we wanted. Don't Do In hurry
TO buy novelty. and, II the part Of the store
In which you are examining Is dark, there Is
every reason why you should insist on seeing
the color In good light. woman OF "a
ttmid nature, not wishing TO be nuisance,
says writer In The Brooklyn Eagle, recent
ly allowed herself to choose straw mating
In basement where the light was very poor.
She was sorry when the carpet was laid.
What was her chagrin and annoyance to find
her mating full Of purple, a color In the dim
light that she had easily mistaken for brown.
There was no remedy. and the woman had
to pay her money for purchase that was
frightful TO her, all simply because she had
not insisted on her right as a shopper. Don't
De ovrrsensitlve by the reputation you have
QhTAU0 ah0nnars w oil Uo
worldly wisdom, all your experience and all
your powers Of discretion to choose wisely
and well. Take what you are told with q
pinch OF salt" II a clerk In one store tells
you that the best five frame body brussels Is
worth only S2.25 and that If some other store
charges you more, they are asking fancy
price; and III in another store q clerk tells
you that the best five frame body brussels Is
Is never less than S1.35, that less than this
Is poor grade, then you are no business
woman II you do not hesitate before buying
long enough TO ind out which one Is telling
you the truth. You have the reputation OF
so you may as well live up TO 1t and go home
feeling satisfied with your selection.
ABOUT EGGS.
In case Of poisoning the white of an egg IL
often given because the acid Of the poison
coagulates with the egg instead OF attacking
the coating Of the stomach.
The yolk Of an egg Is the most digestible
part; the white can not always be digested
by an invalid.
Egg shell crushed are excellent for clean
ing bottles and decanters. The white of an
egg mixed with plaster Of paris makes q
strong cement
Brushing pie crust with beaten egg keeps
jucles from running out.
Croquettes aud other articles Of food that
AtWNa nAt In nfWaN araA
fat because the slight coating of egg coagu-
lates In cooking and makes an impervlous
covering
In making cake two whites or two yolks
are equal 70 one egg, and a cake may be
made OF either In place OF whole eggs.
Ducks eggs are richer than other eggs but
nave strong flavor; some cooks consider
them best for custards
In preserving eggs the object Is to give the
SSussl1e coating OF something tnsI S1l
Keep the air from penetrating the snen, also
the air In the egg from escaping.>-fhis may
be done by vanishing or gre45fng; eggs are
most commonly preserved In lime water but
II too strong IL w;ii make the shells brittle.
STUFFED &9Gs.-are nice for serving at
suppers. i5r a luncheon while travelling and
esrsviaiiy for picnics. IL for the latter, wrap
each egg In tissue paper fringed at the ends.
Boil four eggs thirty minutes; cut length
wise In halves, first removing the shells.
Taka out the yOlks and mash them tne, add
ing one-half as much meet which may be
ham, veal OF any kind Of cold meat the sea-
soning varied to suit the meat used. Season
veal with little lemon Juice and ham with
a half tablespoonful of mustard. Add 10 eth
or one haf teaspoOntul of salt. few drops
Of onion juice II liked, and one teaspoOnful
of olive OIL TO mOlsten the egg and mat. Fill
the eggs with the mixture, press the halves
together. dip In beaten tgg aud then In 6ne
cracker crumbs; fry 10 deep fat II 10 cut
ting the Eggs the halves that belong together
are laid aside they will ft well aud the egg
and crumb will prevent separation. Another
way to stuff eggs Is to cut them In halves
across snd fill each cavity rounding full
with the stuflog; serve them By pouring
white sauce around them.