The Maryville times. (Maryville, Tenn.) 1884-1944, 1891-01-14
HOME HINTS AND HELPS

Use tu1pentine and machine oil to
polish your sewing machine, and gub
briskly.
Use soft water and few drops of
turpentine and little sugar with your
stove polish.
Iron rust may be removed from
marble by taking one part of nitric acid
to twenty-five parts of water and APP
plying it carefully to the spots. Rinse
off with ammonia and water
~-Heliotrope Sachet: Two pounds Of
powdered orris, one pound Of ground
rose leaves, one-half pound of ground
tonka- beans, e-fourth pound of ground
vanilla beans, one-fourth ounce of grain
musk, five drops of ottar of almonds.
-Scrubbing brushes should be kept
with the bristles down and they will
last twice as long; common sense will
tell you if you stand them the other
way the water will run down and soak
into the back, loosening the bristles,
whether they be glued or wired.
-Beets St.wed: Boil the beets until
tender; peel and cut in dice; boil one
teacup milk; thicken with corn-starch;
add one tablespoon butter; then add
one-half cup vinegar; boil; add the but
ter last; put the beets back into cream
and stir; season with salt and pepper
Detroit Free Press.
The English like tripe cooked with
oysters Have the tripe boiled until
done, cut it in small squares, and mix
with twice its bulk of fresh oysters,
cover with bread crumbs, pour in cup.
full of sweet milk, and salt, pepper and
butter to taste, set in hot oven, and
brown quickly.
White Cake: Two tablespoonfuls OF
butter, two eggs, one and one-half cup
.fuls OF white sugar, -four enough to
make an ordinary batter, half a cupful
OF sweet milk, one and one-half tea
spoonfuls of baking powder; bake in a
shallow square tin; make plain frosting
and flavor with lemon.-Boston Herald.
To make sweet potato croquettes,
boil six large potatoes until they are
just tender, then remove the skins, and
mash the potatoes through colander,
add tablespoonful Of butter, a tea.
spoonful of salt, tablespoonful OF
sugar, and dash of pepper. Mix thor.
oughly, form into croquettes, dip first
in egg and then in bread crumbs, and
fry in smoking hot fat.
ALL fruit that requires pairing should
be put Immediately in very cold water
and allowed to remain until sufficient
quantity has been prepared; this pre-
vents the fruit from becoming discol
ored. Where the fruit is tender and il
is desired to keep it's shape and color, il
may be dipped quickly into strong
lemon juice, and when the strip is made
in which it is to be cooked, LITTLE
lemon juice may be added. Some cook
use alum water for hardening fruit fol
preserving, but we do not advise it,
Boston Budget.
Oyster Soup: Put one quart oysters
and one pint cold water on to boil
Skim well and simmer twenty minutes
rub through sieve; put one quart milk
one slice onion, one stalk celery an,
one sprig parsley on to boil melt thre'
tablespoonful butter, add three table
spoonfuls -four, and pour on slowly tn
mashed and strained oysters; add tn
hot milk, two teaspoonfuls salt, one
half teaspoonful pepper; strain AM
serve. This is an oyster soup, not
stew, the pulp Of the oysters presses
through sieve being used instead o
the whole oyster; so they are put on t
cook in cold water in order to extrac
all the flavor from them into the sour
Butter split crackers and brown in
hot oven. These crackers are to
served with the soup.-Boston Budget