Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1892-01-21
GOOD THINGS TO KNOW.

9OOD Kings y KNOW.
Salad is much easier served eand
much more appetizing when placed on
individual plates
Oilcloth can be kept bright for years
if properly vanished each season with
any good siceative.
II the hands are rubbed on a stick OF
celery after peeling onions the smell
will be entirely removed.
Yellow spots on the linen or cotton
produced by the iron may be. removed
by setting them IN tie rolling sun.
In washing blieds and dark paint
always add sever tablespoonfuls of
ammonia to the water and when dry
rub the paint with kerosene oil.
Old carpets may be made into rugs
by unraveling them and weaving the
rawlings on frames which come for
this purpose, or knitting them.
The soap-saver is q useful little uten-
sill. 1t is box of wire net with a long
handle attached. The soap is placed in
it, and if shaken in pan of dish-water
viii produce a strong suds without the
slightest waste.
i ltiC SEtAIbS VI AtLlSS St1bAALtc OlA " AiLIO
goods, or fresh stains that refuse to
yield to ordinary treatment, may be re-
moved by dipping into a very weak So
luton OF chloride Of lime. and spread
ing in the sun or on the grass. to
bleach. y soon as the stains disap-
pear, rinse thorou@hlyly, as the lime is
apt to iniure the fabric. Use soft wa
ter both in making the solution and in
rinsing afterward.
To make cup of coff zee or chocolate
look most inviting It iszonly necessary
to whip up the whites of eggs with a
tablespoonful of powdered sugar. They
must be beaten un-i stiff. Then put a
large spoonful on the top of the bever-
age and serve. If you have cream so
much the b tier: in that case add the
white of al egg, the same amount of
sugar. and whip until it is stiff before
putting on the chocolate or coffee.
\ delicious way of preparing a broil-
ing chicken is with tartar sauce. To
do this the chicken is split down in ex-
actlv the same wav rs for broiling
seasoned, sprinllIcd thiclzly with fine
bread crumbs, and mt on rack in the
baking pan in a hot oven for half an
hour \ broiled CHICKEN will take
about fifteen or tU > minutes over a
moderate fire. At fe end of this time
put it in the oven ton or twelve min
utes to become more thoroughly done,
as it is almost impossible to cook a
chicken thoroughly through by merely
broiling it. Serve il with tartar sauce.
A green goose broilcd is very nice
served with tartar sauce.
When year old cliId should have
bread and milk. hominy, oatmeal por-
ridge, soft boiled egg three times a
week, cracked wheat, or any of the ce-
reals: bread and butter, oatmeal bread
and Il little treacle or molasses, if it
likes it. When the double teeth are
through it should have beaf-steak, NUT
ton chops, or chicken finely minced.
The Juice from rare roast beef or NUT
ton on bread is good for it. Baked or
stewed apples, boiled custard, bread
pudding, rice and stewed prunes, rice
pudding, figs, etc, may be gradually
added, as well as potato, and any we'll
prepared soup.
How to make fruit cake that will last
year or more is important to every
hOusekeeper. One pound of currants
should be washed and drained thor
oughIy' one pound OF fdlSihS ShouIo De
likewise treated and then chopped fine
1y after the pits have been taken out;
chop also half a poTll.r citron. Leave
this fruit until IL Make the cake
part as follows: I'VE eggs and two
cups of brown ST. )gether, add one
cup of butter, one % molasses, half a
cup of sour milk and spices to suit the
taste. Stir six cups of flour in this
mixture, and then add fruit, mixing an
other half cup of flour at the same time
to prevent settling.-Chicago Herald.