The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1891-12-30
HOUSEHOLD NOTES.
MRS S. A. NETTLE.

To HAVE A BRIGHT LANIp-In these
days when lamps are used so much the
care of them is quite an important
matter, writes Mary Parloa, i'll her de-
partmentin the October Ladies Home
Journal. If the lamps be good and
have proper attention one cannot wish
for more satisfactory light; but if
badly cared for they will be a source
of much discomfort. The great secret
of having lamps in good working
order is to keep them clean and to use
good oil. Have regular place and
time for trimming the lamps Put a
folded newspaper on the table, so that
any stray bits of burned wick and
drops of oil may fall upon it Wash
and wipe the chimneys and shades.
Now take off all parts of the burner,
washing them in hot-suds and wiping
them with clean soft cloth. Trim the
wicks and turn them quite low. With
a soft wet cloth we'll soaped wipe the
burner thoroughly, working the cloth
as much as possible inside the burner,
to get off every particle of the charred
wick. Now fill the lamps within
about one inch from the top, and wipe
with a damp towel and then with a
dry one. Adjust all the parts and re-
turn them to their proper places.
Whenever new wick is required IN
a lamp, wash and scald the burner be-
fore putting in the wick. With STU
dent lamp the receptacle for waste oil,
which is screwed on the bottom Of the
burner, should be taken of at least
once week and washed. Sometimes
wick will get very dark and dirty
t fore it is half consumed. 1t is not
economy to try to burn it; replace it
with fresh one. The trouble and ex-
pense are slight, and the increase in
clearness and brilliancy will repay the
extra care. When a lamp is lighted
it should not at once be turned up to
a great height; wait until the chin
ney is heated. Beautiful shades are
often cracked or broken by having the
hot chimneys setting against them.
Now, when lighting lamp be careful
that the chimney is sitting perfectly
straight and does not touch the shade
at any point. The shade should be
placed on the lamp as soon as it is
lighted, that it may heat gradually.
ENTERTAINING UNEXPECTED GUESTS
Unless upon unusual occasions the
average country housewife has at
hand the material for a dinner good
enough for the most fastidious guest.
Even the old standby, salt pork, if
sweet and nice, as is generally kept
by farmers, need not be despised.
Slice it thin, freshen, and dip in
cracker dust or -four; then fry to
delicate brown, first putting into the
frying pan little butter to prevent
the meat from sticking to the pan.
This will be more of treat to your
city guests than the finest steak; and
if accompanied by potatoes, either
baked to turn, or boiled and mashed
with plenty Of cream and butter, eggs
in some form, cream gravy, good
bread and butter, pickles, and some
vegetable, either cabbage, onions,
squash, or turnip, canned fruit served
with doughuuts, cookies, or cake, with
the addition of cup of good coffee,
enriched with plenty of cream, you
will have dinner of which no one
need be ashamed to invite her guests
to partake. Of course at most sea-
sons of the year, ham, sausage, or
fresh meat is kept on hand, and in
such case the salt pork may be dis
pensed with.
Guests experience a very uncom-
Portable feeling at seeing that their
presence has caused disturbance of
the household machinery. They have
come to see you and not merely to
get a good dinner, and happy is the
woman who can entertain chance
visitor without making him fell that
he is a disturbing element, for the
time being, in her home.
DEvnED ToSGUE--A very appetiz-
ing breakfast dish is deviled tongue
Cut tongue which has been cooked,
or any that may be left over cold, in
to thick, even illets. Blend smooth
ly together one teaspoonful OF Wor-
cestershire sauce, one teaspoonful
QeveD of mustard, one teaspoonful Of
vinegar, one pinch of sugar, couple
of dashes of cayenne, and one table
spoonful of melted butter. Slash
each fllet in three or four places, rub
the mixture well into them, and leave
all soaking over night. when re-
quired, remove and broil over brisk
fire, turning frequently, and serve in
bed of parsley, with any desired
sauce. This is excellent also when
egged, covered with rolled and sifted
bread crumbs, fried a golden brown
in deep fat, Just as one would fry a
cruller, and served in little lake of
tomato sauce.
ONE EGG CAKE-Beat one egg yolk>
and white separately, add one cup of
sugar, one cup sour cream, one tea
spoonful soda. Flour enough to
make a soft sponge. Do not get it