The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1891-11-04
HOUSEHOLD NOTES.
MRS. S. A. NETTLES.

Oue iOito"iHsS HltANhSA- AA'@'AA-so E'N
cured slender piece of pine wood
like long lath, she wound it tightly
with white cotton cloth, tapping the
cloth at the ends of the stick to con-
ceal tie wood, and sewing them Sc
curely. The curtain was then sewed
to the cloth at the upper edge of the
stick, two-inch hem being allowed
to stand above to prevent possible
exposure of the foundation. Two cur
tains were, of course, used for each
window, and were Tapped at the mid
die. One strong shingle nail driven
through the stick and cotton cloth at
each end secured the whole to the
top of the window, and when the cur
tains were drawn back, the lack of
the conventional pole was not appar-
ent.
COMMON SENSE IN THE KITCHEN
The main causes of failure in cookery
are lack of care in details and igno-
rance of natures laws. Emerson has
said, "We must learn the homely
laws of fire and water; we must feed,
wash, plant, and build"
Exactness in measurement and care
in scraping dishes are essential; it is
not safe to ssguess." If syrupis meas
ured or an egg beaten, and either
poured into a mixture without rms
ing cup or bowl, the proportions can
not be exact. Nor, in order to rinse
q dish, is it allowable to add two or
three spoonfuls of liquid beyond the
limits of the recipe; but measure dry
ingredients first, then syrups, and
lastly the required milk or water.
Flour cannot be too cold for pas.
try, cookies, or kindred doughs, while
for yeast bread it should be warm
enough to favor the growth of the
yeast plant. For the same reason
warm water should be used with the
yeast, while with cream tartar and So
da it would hasten the escape Of the
gas, and cold liquids only are allowa-
bic.
Dough that sticks to rolling pin,
board, and hands in hot kitchen,
should be set away till thoroughly
chilled, but all trouble might have
been saved by using cold fat, -four
and liquid at first, and the texture of
the dough would have been better.
Potatoes are boiled and drained,
and then closely covered, instead of
being shaken in draught of air to
become white and aoury by parting
with the superhuous steam.
Whites of eggs may be beaten to a
stiff froth by an open window when
it would be impossible in steamy
kitchen.
Roasts that should be juicy come
to the table as dry as pasteboard, be-
cause the oven was not hot enough at
first to instantly harden the outer
surface and prevent the escape OF its
Juices.
Deep frying is loudly inveighed
against by those who have not the in
clnation to discover that less fat is
absorbed by pieces of fish plunged in
deep fat than those which are turned
from side to side in a limited quanti-
ty, and that the intense heat OF the
fiat cooks it more thoroughly than is
possible by any other method, and If
carefully drained on paper little fat
remains.
What is needed to-day in our
kitchens is less of the cookery book
and more natural philosophy and
common sense, i. e., knowledge of
common things and everyday phe-
nomena-
A GLOVE BAe.-Made Of any goods
you choose, always choosing what
will suit best the place where you de-
sign the bag to be hung. Three diff
ferent kinds of cloth, each fve-eighths
of yard in length, and each to meas
ure as much or more in width.
One kind for the outside Of the bag,
one kind for the lining, and another
for an inner lining. Also small bit
of plush or velvet. Six good sized
brass rings, and three yards Of cord
or ribbon for strings. A piece OF box
board or very stiff pasteboard.
Directions for making: First, cut
from three kinds of cloth three circles
as large as the cloth will cut, exactly
the same size. (The interlining is
best, or crinoline). Next, cut from
box-board two circles the size Of a
large saucer, exactly alike. One Of
these small circles place between the
outside and interlining, putting the
centre of the large and small circles
exactly together. Prepare the other
small circle by basting the plush or
velvet on to one side, leaving large
seam to turn over the edge Of the cir-
Gle. Cut two or three rounds OF old
flannel, or thick, soft, woolen cloth,
| just a trife smaller than the paste
board. Place these between the two
small circles and sew together with
long cross-stitches. Next, baste in
smoothly the inner lining, sewing
lightly around the small circle to hold
! all in place. Finish the edges of the
large circles all together, either with
binding or large cord. On the
finished edge, at equal distances, sew
the six brass rings. Through these
rings draw two sets of strings to hang
the bag by. The edge of small cir
cles fill thickly with pins-hat pins,
shawl pins, and smaller pins, black
| and white.
This bag will be found very con-
venient for hall or hall closet; the cush-
ion at the under side, always ready to