The Superior times. [volume] (Superior, Wis.) 1870-1912, 1891-09-05
HINTS TO HOUSEkEEPERS.

SALAD is much easier served and
much more appetizing when placed on
individual plates.
lF the hands are rubbed on stick of
celery after peeling onions, the smell
will be entirely removed.
ELLow spots on the linen or cotton
produced by the iron may be removed
by setting them in the broiling sun.
II washing blinds and dark paint al
ways add several tablespoonful of am
monla to the water, and when dry rub
the paint with kerosene oil.
OLD carpets may be made into rugs by
unravelling them and weaving the
ravellings on frames which come for
this purpose, or knitting them.
4 VERY good authority gives as very
simple remedy for hiccough lump OF
sugar saturated with vinegar. In ten
cases, tried as an experiment, it has
stopped hiccough in nine.
TIE soap-saver is a useful little
utensll. 1t is a box of wire net with a
long handle attached. The soap is
placed in it, and if shaken in a pan of
dishwater will produce a stroug suds
without the slightest waste.
CANNED sardines makes very nice
sandwiches. Remove skin and bones
q iiardboiled egg, add little melted
butter and lemon juice, and mix to a
paste with the fish, then spread betwee
thin slices of buttered bread.
lT is stated that if two and a half
pounds of powdered laurel-leayes are
boiled in two gallons of water, until
their poisonous quality iseXt acted, and
with the solution a whitewash is made,
by adding as much quick lime as can be
slaked in it, and if a room be white
washed with this preparation, flies will
not settle on the walls for six months.
FRUIT stains Of long standing on white
goods, or fresh stains that refuse to yield
TO ordinary treatment, may be removed
by dipping into very weak solution of
chloride of lime, and spreading in the
sun or on the grass, if possible, to
bleach. As soon as the stains disap-
pear, rinse thoroughly, as the lime Is
apt to injure the fabric. Use soft water
both in making the solution and in
rinsing afterward.
To make cup of coffee or chocolate
look most inviting it is only necessary
to whip up the whites Of eggs with
tablespoonful of powdered sugar. They
must be beaten until stiff. Then put
large spoonful upon the beverage and
serve. If YOU have cream SO much the
egg, the same amount of sugar, and whip
until it is stiff before putting on the
chocolate or coffee.
\ DELICIOUS way of preparing broll-
ing chicken is with tartar sauce. To do
this the chicken is split down in exact
" the same way as for broliing, sea-
soned, sprinkled thickly with bread
crum bs, and put on rack III the bak-
lngpan in a hot oven for half an hour.
\ broiled chicken will take about fif-
teen minutes over a moderat fire. vi
the end of this time put it IN the oven
ten Tor twelve minutes to become more
thoroughly done, as ii is almost impossi
bic to cook n chicken thoroughly through
by merely broiling it, Serve it with
tartar sauce. A green goose brolled
IS very nice served with tartar sauce.
How to make fruit cake that will last a
year or more is important to every
house-keepcr. One pound of currants
should be washed and drained thor
oughly; one pound Of raisins should
be likewise treated and then chopped
finely after the pits have been taken
out; chop also half a pound of citron.
Leave this fruit until last. Make the
cake as follows: Beat five eggs and two
cups of brown sugar together. add one
cup of butter, one of molasses, half Il cup
of sour milk, and spices tn suit the
taste. Stir six cups of flour in this
mixture, and then add fruit, mixing ali
other halt-cup of flour ut the same
time To prevent setting.