The Portland daily press., 1892-08-03
THE HOME.
HINTS TO HoUsEKEEPERs.

HINTS TO HOUsEKEEPERs.
Always begin grating at the flower end
of the nutmeg instead of the stem.
Perfumed oil sprinkled on library
shelves, such as oil of cloves, will pre-
vent mould on books.
When about to scald milk, wet the
saucepan with cold water to prevent the
milk from scorching.
Wipe flatirons on cloth wet with coal
oil and they will not scorch the cloth
ing.
To clean brass gas fixtures rub them
with cut lemons, and then wash them
off in hot water.
Fresh meat after beginning to sour will
sweeten if placed out of doors in the cool
over night.
Ribbon ruches may be cleansed by
merely dipping them in ammonia and
water, not squeezing or wringing, but
dipping until all dirt is removed, and
then rinsing in clear water and drying.
A comfortable way to take castor oil is
to squeeze lemon juice into wine glass,
then pour the oil carefully on top, then,
on top of that more lemon juice, and
swallow without beating.
Buttermilk in nutrient qualities is on a
par with SKINNED milk.
Throw a handful of tablesalt on top of
a very hot range and hold your feathers
over it. 1t will make them curl.
To keep black ants from any dish or
pail, draw a circle of chalk around it.
This has been proved.
A bit of charcoal put in the saucepan
with cabbage destroys much of the dis
agreeable odor usually pervading the at
mosphere at such times.
The New England Farmer says that if
you use a copper tea kettle and have any
trouble in keeping it bright you can
remedy the matter by keeping an old
dish with sour milk and cloth in it and
washiag the kettle with this every morn
ing, then washing in clean water, wiping
dry, and it will always look new and
bright: !, .. .,,.os 81 : Ill, !,
was the warning a man gave a, yonng
woman the other day, who, intent on her
fancy work, was nipping off with her
teeth the the frequent ends of silk her
work produced" Serious cases of lead
poisoning have resulted from the prac-
tice, as silk thread is soaked in acetate
of lead to increase it's weight
Toast water is made by pouring boil
ing water on nicely Drowned toast with
no crust, until it is covered, and letting
it steep until cold. 1t should then be
covered with plate, or it may steep up
on the stove an hour or more.
To make rice milk, beat One-half cup
of ground rice into milk enough to make
thin batter. Then add one-half pint
of milk and let it boil slowly five minutes.
1t may be served hot or cold and favored
as barley water.
In getting vinegar for pickles, always
try to get cider vinegar, as the other
kinds frequently eat up the pickles
entirely or cause them to turn soft. Too
strong vinegar should be partly diluted
with water. All pickles should be tight
ly sealed, to prevent air reaching the
vinegar, as this kills it. 1t should al
the first scald-never allow it to boil.
To make indelible ink, take one table
spoonful of water, Tablespoonful of
vinegar and piece of lunar caustic three
inches long; shake thoroughly together,
when using it, moisten the cloth where
YOU wish to write, with little milk and
soda, iron smoothly and then write i'm
mediately.
WAY OF MAKING BEEF TEA
IT watched five-dollar-a-day trained
nurse make beef tea the other day. said
a woman, land this is how he did it, for
it was man, nursing patient in the
last stages of consumption: He cut up
two pounds of lean, juicy sirloin steak
into pieces about two inches square; then
he put clean skillet, which was very
lightly creased with butter, over a very
hot fire of red Goals, and as soon as the
pan was hot tossed the beef in. With a
fork he turned the pieces over and over,
letting them scar on every side. There
was scarcely drop Of juice in the pan
while he was doing it, so quickly did the
strong heat accomplish its work.
"When the pieces were heated through
he took them out one by one and rapidly
squeezed them through wooden lemon
squeezer, which had been standing in
boiling water, into china bowl, which
was also in hot water. Tossing in pinch
of salt, and laying thick folded dinner
napkin over the bowl, he carried off
quickly the strong hot juice to his pa
tent, having been in the kitchen barely
eight minutes.
1.-THE tea can be made in this way with
chatting dish in ones own room if ac-
cess to kitchen is difficult. He told me
some times he froze beef tea if it was dis
tasteful to the sick person when hot.
This he did in few minutes by putting
it in small covered pail, setting that in
a larger one, and filling the space be-
tween with salt and cracked ice. In
fever cases the patient will often take
the frozen beef juice when he will abso-
lutely refuse it in a liquid state. Her
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