The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1892-03-07
HINTS TO HoUsEKEEpERs.

Table knives are now made to match
the china of the different courses. The
handles are china and beautifully paint
ed For the poultry course-downy
chickens and ducks; for the game-the
partridge, snipe and quail, with their
beautiful plumage.
Odd little three-cornered doylies are
fringed across one straight end and en-
broiJlered around the opposite angle in
pattern that can be cut out. Doylies of
pink-tintcd linen are also used, worked
to suggest rose petals. The handsomest
as well as most durable effects in Russian
work are obtained by buttonholing the
edges over q heavy cord instead OF fiat
against the cloth. The work is drawn
closely about the cord and bears close
inspection, it is so fine and finished.
Those who like parsnips will no doubt
appreciate them if cooked in the follow
ing manner: Crate the amount required
on rather coarse CRATER, and mix with
beaten eggs-using eggs enough to make
a stiff batter. Season with pepper and
salt. Shape about the size OF large oys-
tiers and fry brown in hot grease.
Black stockings are apt to assume
greenish look after repeated washings.
We are told that simple way to pre-
serve the color is to wash them in soap
free of soda, and in the last rinsing water
to add tablespoonful of good vinegar.
Wiring them out and clap them into
shape. A hot iron tends to destroy the
color, particularly if they are wet.
Cut glass will not look clear unless
washed in very hot water, but does not
require soap. If it is in any way blurred
soft brush dipped in whiting, and then
polished with a soft piece of newspaper;
this gives it brilliant, clear appearance,
and no lint remains, as when rubbed
with linen towel
If your oven is too hot you can cool it
by putting in dish of water. If it is too
hot on the top, lift the lids which are
over the oven.
Jelly and cake tins that are in constant
use should be boiled two OF three times
year in strong suds with a handful of
washing soda dissolved therein.
Unfermented grape juice may be kept
fresh by bringing it to full boiling heat
and sealing it at once. If contained in
glass, it should be kept in a dark, cool
place. 1t is said to be more beneficial
for inyalids il pressed from the grapes as
needed.
The question is often asked ''How long
will pastry keep?n 1t can be keptin cold
weather for a number of days, providing
damp cloth is laid over it, or in case of
puff paste it be rubbed on the outside
with butter and covered closely. This
prevents hard crust forming over the
paste, as it is certain to do if it is put
away on plate OF in bowl without a
cover.
Not all housekeepers can afford to have
placed over their cook stoves one of
those funnel-shaped hoods, which carry
or are supposed to carry, all the cooking
smells up the chimney, but they can
open a window, especially while frying.
If the upper sash is lowered and the
lower one raised, each about four inches
a draft will be created which will carry
off nearly all the smoke and smell. In
all kitchens there should be a transon
over the outside door, and it should be
opened wide whenever there is cooking
Some kitchens always have a close,
greasy, ''kitcheny' smell-like the ones
who live in them, while others again are
sweet and clean smelling.