Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-01-29
HINTS TO HOUSEKEEPERS.


A DAMPENED cloth is better than dry
one Tor busting furniture.
RIPE tomatoes will remove ink stains
from white clothes, and also from the
hands.
A SMALL toy broom is handler for
cleaning up dirt around a stove than
large broom.
SHORTENING for pies should be cold
and firm. Have the water also cold,
and stand in cool place while mixing
and rolling out pastry.
A SMALL box filled with lime, and
placed on shelf In the pantry or clos
ct, will absorb dampness and keep the
air in the closet dry and sweet.
DELICIOUS sandwiches and he capones
can be made by mincing fine, rare beef
steak. Season only with pepper and
salt. These are excellent TOR invalids.
TABLE linen should be hemmed by
hand. Not only does it look more
dainty, but there is never a streak of
dirt under the edge after being laun-
dried as with machine sewing.
WHEN painting the Dashboard to
room, it is good plan to paint two or
three inches of the floor also. Then if
the carpet does not quite cover the
floor the gap is not so noticeable.
Try bandage of hot salt outside the
face for neuralgia; fill the mouth with
hot salt in case of toothache; put lit
tie hot salt In piece of muslin, and
then put it in the ear for second or
two when earache is troublesome.
If the material is washable at all,
black dye can practically be rendered a
fast color by the help of the salt water
bath before the general washing is COM
menced upon. After such treatment
faded black caused by washing will new
er occur.
CHEESE which will instantly and in
tensely redden blue litmus paper should
not be eaten. This is test easy of ap-
picatlon. and every merchant, on cut
ting fresh cheese, should make it. If
the cheese is dry, a bit of it should be
paper then applied.
TO take grease out of white marble:
Apply pile of whiting or fuller's earth
saturated with benzine, and allow it to
stand some time. Or apply mixture
of two parts washing-soda, one part
ground pumice-stone, and one part
chalk, all first finely powdered and
made into paste with water rub we'll
over the marble, and finally wash off
with soap and water.
BEFORE you begin to mix the griddle
cakes grease the pans and leave them
to heat. They should be very hot be-
fore pouring in the mixture, which
should not be allowed to stand after it is
ready. The oven, too. must be hot, as
all these things need to be baked quick
ly, as well as beaten hard. Have ready,
always, hot plate to put them on, so
that they will not fall by too sudden
change of temperature.
If the chimney catches fire, run to the
salt box, and empty it out upon the
magic, and further steps can be taken to
on the carpet or rug, do not attempt
to sweep until it has been covered
thickly with dry salt; it can then be
swept up properly, and not a stain or
smear will be left. If anything hap
pens to catch fire. either whilst cooking
Or otherwise, throw salt upon it at once
to prevent any disagreeable smell.
BoILgD custard requires patience and
care. If the eggs reach the boiling
point, they will break, and yet if they
do not reach it within one or two de-
grees, the custard will not thicken, and
will taste raw, and lack the exquisite
thick smoothness of well-made custard.
To produce this, yet avoid curdling,
therefore, patience, anu proceed as 1Ol-
lows: Stir the mixture over moder-
ate fire. When you see from the end
of the spoon that it begins to thicken at
the bottom draw it to a cooler spot
where it will not boil, stir half minute,
then return to the hotter spot. Do
this several times, checking the ap-
proach to boiling point each time there
is danger, until the whole of the mix
ture has reached that point which may
be known by it being rich, thick and