The Portland daily press., 1891-02-21
the no M G.
HINTS To HoIsEKEEpER,

HINTS TO HoUsEKEEPERs.
Use clam shell to scrape pots and frying
pans with.
To restore strong ham to Its original fresh
ness slice and soak over night In milk, either
sweet or sour.
When wiping up the floor before putting
the carpet down, sprinkle it all over with
salt while damp; this will greatly prevent
moths.
In purchasing canned goods it is a safe
rule to observe whether the head of the can
Is concave. bullying appearance being in
dicatlve OF decomposition.
A mans way of patching hole in table,
cloth would probably be to sew on a piece /;
wOman's way is to patch the piece on with
starch and then smooth it on with hot iron.
1t avails little to put acid mixtures In por-
celaiR or granite saucepan and then stir
them with an iron spoon use wood or silver.
A granite spoon bends and breaks easily
and is the last satisfactory of all granite
| ware.
French cooks powder parsley by chOpplng
1t and then twisting it in a towel which
leaves 1t dry it, is then used for sprinkling
over dishes as garnish.
Rub sauces smooth with the back Of the
spoon not with the tip.
In frying, onions burns easily because
there is so much sugar in onion juice.
Mix pepper in with flour used for thicken-
ing sauces. instead of adding afterwards.
A teasroonful Of salt or spices must be
level measurement.
A Saltsp0on holds one fourth of teaspoon
Cut deep pairing from turnips to take off
the woody fibre, but merely scIape parsnips,
carrots and satisfy.
Where wire spoon is used, an egg beater
of wire loops may be substituted, and lack
ing that, silver fork instead of a spoon.
To keep flour from spelling, it should be
thoroughly dried and stored in bags, not in
barrels. 1t is said that the exclusion of air
Is apt to render flour somewhat damp, and
does not yield as good dough as when the
| flour remains perfectly dry.
Prime wheat -four should have the follow
| Ing characteristics: When handled, none
| should adhere to the fingers If handful be
squeezed, it should not sift through the
fingers, but should clog. together, forming a
the palm for some time after release: if a
little ball OF flour be dropped on a table, II
| should even then preserve its form and con-
tinuity, at least In large measure.
A good way to remove tile various particles
| OF food remaining In the mouth and throat is
to take few crackers, or still better, some
| table bread, after every meal, and chew them
very thoroughly This will carry away all
remaining particles, especially from the
throat, where they may. otherwise irrltate
| or four days old is the best means of cleans
ing and disinfecting these parts.
| CARE OF FURs.
The care Of furs might we'll be given
special space, but a word or two here must
serve. Perhaps the most usual mistake made
by women in the care of their furs is to keen
them laid fiat in the boxes in which they
may have been sent home. With seal this Is
a particularly grave error, as the least pres.
sure assists the advance of the crushed look
which overtakes 1t soon enough at best
| 90 annfo hnn nin
and ladies should do likewise. The motha
line bags, selling frem sixty cents to 81 (ths
cloth for twenty-five cents yard), are con.
yenient coverings for them, but bags of un.
tightly made "Coat-hangers" to support
the shoulders are useful, as they prevent the
garment dragging its weight upon the NECK
and collar, and thus injurlng its set when on
| To pack fur garment in the ordinary
manner of women's packing is fatal A boa
may be wonderfully freshened In appear.
ance by shaking it upside down, causing the
fur to stand out In that round, fluffy way
| which makes the boa such pretty setting
for the fair faces. Boas should be looped in
long loops before hanging. that the strain
may not rest wholly TN any one point. II
they are or2amented with ribbons, they may
be hung by these.
All fur houses have storage safes where
wraps are kept in safety through the summer
months at nominal rates. Furs which have
been wet should not be dried in warm
room. Women who wear furs should be
careful not TO dress their hair too low, OF
rather too loose. The cadogan and Other
dropping braids wear the fur more rapidly
than Is realized until the damage is beyond
repair. Taken In time, this injury may be
overcome, but 1t Is safest not to incur it,
| furrlers unanimously urge that furs need.
Ing repair should be brought to them in the
summer season, as the work may then be
| done with much more convenience to the
house and with greater satisfaction to the
wearer.-N. Y. Times.
CHEMICALS FOR HOUSEHOLD USE.
1t is surprising, considering how many
women have been instructed in chemistry
in their school days, to find how few house
keepers make any use of chemicals In vari-
GUS household processes. Especially is this
the case In cleansing processes. The wash
| Ing OF clothes Is usually wholly accomplished
by rubbing the clothes ON the wash-board.
and with no other detergent than soap. The
| rubbing Of the clothes wears them out far
more than use, and If housekeepers only
knew, or, II knowing, they would take adj.
| vantage OF the fact that many washing COM
pounds will almost entirely cleanse clothes
| which are soaked In them over night, and
mus almost entirely DO away with the labor
ana wear OF the wash-b0ard wash-day might
be robbed of half its terriers. Recipes Tor
washing fluids. the principal ingredients of
when are soda.aSh, ammonia, and lime, can
pc found in nearly every household recipe
Dook, and are very cheap and harmless.
odlicylc ACID Is perfectly oTdorless and
ma,nliess, YET powerful disinfectant, and for
many dlsln letting uses In the honsehold ia
valuable. 1t Is very cheap, and convanian@
IN itrm. In these days, when to stay vario
Gus forms OF disease is so important. moth
ers and h0usekeeperS would do well tn Give
study and thought to these things, and tn trS,
to make their knowledge of science practical
1t Is very encouraging to note how MANY
women are at present turning their attention
to studies in general and applied science,
Let US have its benefits exemplified in the
household. Journal Of Health.
CARE IN COOKING.
Some housekeepers prepare and cook
nearly every article of food in the same gen.
eral way. They think the application Of
heat to a certain degree accomplishes all
that is necessary. Meats are probably more
often ruined by improper cooking than any
thing else. They are put over the fire at any
temperature, just as 1t happens, and left
to simmer until done.
Steaks and roasts require quick heat to
save the juices and taY0rs, as well as to
make the meat tender. Meats for boiling
and Tor soups are best put into cold water
ana gradually heated, but should always be
as possible.
Eggs are best boiled by being placed in
eolu water. as they will then be cooked all
o crg way through. But In this way 1t re-
them just right. w '0A
gnu COOK Is necessarily careful Mains
Taxing person. With too many irops IN
accnm T the a experienced will often fail to