The Portland daily press., 1892-05-16
ing oftener than every six months, and

ing oftener than every six months, and
are real saving.
Place dishes Of charcoal or quick lime
in sink cupboards or other damp cor
ners.
If a cellar bottom is of earth and has
boards laid down to walk on, have them
all carried out of doors and thoroughly
cleaned and dried. After thoroughly
cleaning the floor sprinkle it with solu-
ton of copperas, and open doors and
windows and let the sun and wind reach
the farthest corner.
If cellar is damp and musty it is well
to add little copperas to the lime
which is used in whitewashing the side
walls.
If there is no wire netting over the
cellar windows, neglect it no longer, for
damp, foul air in cellar will quickly
permeate through the entire house and
endanger the health of the inmates,
POTATOES IN THE LAUNDRY.
To wash cloths without fading them,
wash and peel Irish potatoes; then CRATE
them into cold water. Satrlrate the arti-
Gle to be washed with soap without any
running of the colors. I have taken oil
out of carpets with this potato water
when simple cold water would make the
colors run ruinously. Have also set the
color in figured black .nuslins, in colored
merinos, in ribbons and other silk
goods. Often the potato water cleanses
sufficiently without the use of soap; but
the latter is necessary, I find, where
there is any grease. In such cases with
out soap) take the grated potato itself
and rub with a flannel rag. In wooden
goods it is necessary to strain the
water, else the particles will adhere, but
this is not necessary on goods from which
they can be shaken.-Cor. Detroit Free
Press.
EARTHERWARE IN COOKING.
The flavor of food baked OF boiled in
earthenware is said by those who have
made the experiment to be far superior
to that of vegetable or animal food
cooked in the same way in iron vessels,
for the reason that iron is conductor of
heat, while earthernware is non-con-
ductor; consequently, food cooked in
the latter is rarely ever burned, the de-
gree of heat not varying perceptibly
during the process of cooking, thus pre-
serving the flavor of what is cooked, as
well as uniformity throughout the sub
stance of the meat, vegetable or grain,
until the process of cooking is completed.
So earthenware takes the premium, as
it deserves to, and those who have found
out how much better they can do their
cooking in these vessels than in iron
ware give pots and kettles a cold shout
der often.
WHEN CREAM WILL WHIP WELL
A lady asks how cream can be whip
ped to increase it to three times its origi-
nal volume ?
A very thick cream will not increase
much in the volume, and very thin,
quality will, have such large and frail
bubbles that they break as soon as touch
ed. A cream so thick that it will hardly
pour should be diluted with the same
volume of milk; this will give good whip
ping cream. Such cream as is sold at
the creamery as ''heavy" cream will ad
nit of this amount of milk. The thin
cream, as a rule, has not body enough
for whipping. f'one has her own cream
particularly if from Jersey COW, it will
be apt to be solid, and must be strained
after being thinned.
The cream should be very cold. Put
it in large bowl, which place in a pan
and surround with ice-water. 1t can be
whipped with a whisk, or with any of
the patent egg heaters; but while the
cream can be whipped to solid. light
mass, it will not increase in volume as
with a whip chuln, which is tin cylinder
with the bottom and about an inch of the
sides perforated. A tin dasher inside is
also perforated. In whipping the cream
tip the churn very slightly, and let the
down stroke be heavy and the up stroke
tight and short.