The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-04-14
HOUSEHOLD.

Never allow fresh s to soak In
water, except to thaw it out when
frozen.
Bv rubbing with a flannel dipped in
whiting, the brown d~iscOloratiOns may
be taken off cups which have been used
for baking.
An invitation to an evening recep-
ton calls for a written regret, u
whether you accept or decline a formal
call should be made afterwards.
Fresh cod is exceedingly nice boiled
and served with egg sauce; but you
must get a piece from the thlckest part
of the fish, and it should weigh three
or four pounds.
Ammonia is a most useful household
article. For washing windows, brushes
and for performing many other ser
vices it becomes almost indispensable
to the careful housekeeper.
In buving cooked Holsters remember
that a lobster that was alive when
thrown into the boiler will have the
tail curled up to the body, while one
that was dead has the tail extended.
Ordinary soup stock should be made
from the collection of bones left over
from the table; for instance, the bones
of roasted beef, mutton, veal and
chicken should be saved in a cool place
and boiled twice a week. This stock
will not make clear soup, but can be
used for tomato or cream soups.
Salt fish may be soaked over night,
changing the water if it grows very
salt. Always put it flesh side down
wards in the pan, so that the salt may
settle in the pan. In the country,
sailed, or what they call picked, sal
mon is often allowed to stand for days
in sour milk. 1t must be carefully
washed when cooked, and really seems
to acquire a pleasant flavor from it's
uSuSual treatment.
Flour made from spring wheat is apt
to be somewhat soft in the fall and
early winter, and does not make as
good bread as when older and dryer.
This defect may be Obviated by drying
the flour before baking, by placing it
in a pan on the back of the stove or in
a moderately warm drying oven.
Many cooks famous for good bread
practise this secretly as Of the
tricks of the trade.
The spice poultice is a growing favor
tie in the sickrOOm. 1t is pleasant to
use and easily made. Mix together
dry, one heaping teaspOOnful each OF
ground ginger, cinnamon, cloves and
flour. MOiSten with hot water until of
proper consistency to spread. Double
and heat a piece of old cotton, spread
the plaster on it and cover with cheese
cloth. When cold, mOisten with brandy
or whiskey and reheat.
Very few householders know any
thing about the respective qualities
of red ash and white ash coal. In many
small cities white ash is all that al be
had. For range use, however, a good
red ash coal gives out more heat and
is more economical than anything else.
The cook does not like it SO well if she
is inclined to be indOlent, because 1t
does not burn up so rapidly as white
ash coal. and cannot be started so
quickly, but when it is nee started
and burning its lasting powers are sur
prising.
A recipe for a soap-bubble mixture
allows sixty grains of white CASTLE soap
to an ounce of soft water. The mixture
should be placed in a bottle three times
as large as will contain it, and after
standing two or three hours, One-half
as much glycerine as water should be
added. This may be allowed a few
hours to dissolve, and then should be
thoroughly shaken at intervals to facil-
itate thorough solution. Large and
durable bubbles can be made from this
mixture, which should be prepared
t~wenty-four hours before it is to be
used.