The Red Cloud chief., 1891-07-31
FlRESioE FRAGMENTS.

-
1T saves time and leather 30 have .
broom. brush and duxspan foe every
Aoor in the home.
To arrest hiccouah close both ears
with the fingers with pressure. while .
few swallows Of liquid m taken
Thin glass In too good conductor
q heat 10 he sdvisable for keeping
toilet creams. which preserve their quail
iiy best In thick queensware or pottery.
banana Cussard: One quart n liz,
two eggA heaping tablespoon cosp
starch. four tablespoons ugar. three
bananas cut in thin slices When Gus
tard is COO, pour over the fruit -lIouse-
keeper.
instead Of putting food into the
covering IL closely with . tin and setting
It over q basin of hot water. This plan
will keep the food hot and NJ the Name
time prevent IL from drying.
Never wash cups. plates ur knives
used in the sick room with those Of the
family. Scarlet fever and other infec-
tious diseases have been spread In this
way. Do not eat in the sick persons
room or partake Of anything that has
been left there.
When decanters and carafes become
80 discolored inside Ina. shot or enc
Goals will not cleanse them fill the bot
tie with fnely-chopp-d potato skins.
cork tightly, and let the bottle stand
for three days. when the skins will fer
ment. Turn out and rinse; the bottle
will be rs bright and clean a. when
new.
What to do with cold beefsteak:
Chop the best and most tender portions.
add hot water enough u moisten slight
ly. heat quickly aud serve at ono. a.
soon As hot Add butter. salt and pep
per. The tough parts Of steak or of
roast beef are much more pals,able il
boiled first in water tn cover until ten
der. Then use them in any OF the ways
given for cold meat, as croquettes, hash.
mince on toast, stew, ragoui, meat and
potatoe pie, praised meat, etc. Boston
Budget.
To remove grease spots from books
scrape some French chalk or take pow.
"hftfh a. 10y ~ hheth oh thc
grease spot, both sides, as will cover it.
Then press a moderately hot fiatiron ON
the spot. covering the powder with .
small piece Of blotting or common brown
paper. The heat will dissolve the
grease, which will mix itself with the
chalk IL IL does not all come out the
first time repeat the process until IL Is
al ~.t,.rl MA I
Roast Apples: Take nice Arm ap-
Piles. core and peel them, and place in
an eaihern dish. Fill the ccnters with
sugar. and ill the dish one-,hird full Of
cold water, sprinkling two tablespoon
fuls of sugar in IT, Bake in a quick
oven until they a be easily stuck
through with a fork The result will
be beautiful amber balls with n jcllied
syrup To pour over them. A thin slice
Of lemon could be baked on each apple.
or a drop of vanilla, or a Glove stuck in
the middle of each apple makes a pleas
ing variety.-Good Housekeeping.
Lemon Cakes: Take one pound Of
powdered sugar. t~hree-fourths Of .
pound Of -four, fourteen eggs. TIVE table
spOOnfuls Of rose water, the grated rind
and juice Of -four lemons When the
yolks are well beaten up and separated
add the powdered sugar lemon and rose
water. Beat them well in a pan or
bowl with a round bottom till IL be-
comes quite light-say for half an hour.
Put in the frothed whites and beat
lightly. When mixed. place the batter
in well CREASED pans tsmall oval tins)
and place an icing over the tops IL de-
sired. Detroit Free Press.