The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-06-07
wom en- should Know.

That bits OF zinc should never be thrown
away. If it is used in the kitchen around
the range, save all the trimmings when
the edges become broken or curled and
must be cut of, and when at last it is
worn out and must be replaced, save the
old piece; cut it up with an old pair OF
shears or bend snd break it into pieces,
and occasionally throw some of il on the
Goals when there Is hot fire. It will
then seldom be necessary to have the
pipe cleaned.
That a genuine French charlotte russo is
not s:iffeued by gelatine, but is made of
whipped cream favored in various WAYS
and sweetened. The cake which forms
the cover is always sponge cake, and The
most convenient form Is that OF simple
lady fingers. that are to be found at every
bakeshop.
That white and delicately tinted book
bindings NAV he cleaned by rubbing the
covers with a SOFT perfectly fresh piece oil
channels skin dipped in powdered pumice
stone.
That it ia in the small details of cook
cry that the secret of success lies. espe-
cially the delft blending that so combines
the ingredients into the apDetIzing whole.
Processes cannot be hurried without dis
turbing the perfection of results, and she
who prepares a meal with but one aim
to get through generally loses all the
value of her time and trouble in soggv,
crude and disagTeeable dishes.
That if ink Is spattered on woodwork il
may be taken out by securing with sand
and water and q little ammonia, then
rinsing with soda and water.
That UolH Or oil hrOidaru NOV ha
cleaned by warming spirits OF wine and
applying 1t to the embroidery with a bit
of soft sponge and then drying IL by rub
bing il with soft, new Cation flannel
That if apples are cored before they are
pared there is less danger Of their break
ing.
That food which is fried should be thor
oughly drained to insure the greatest pos
slble degree of wholesomeness. The arti-
clss should be allowed to dip as much as
possible, and then placed on thin
unglazed paper to further absorb the fat.
Never pile them one on top of another,
and serve them as hot as possible.
That a tablespoonful of melted butter
is measured after melting, but that q
spoonful of hltter melted is measured be-
fore. The distinction should be carefully
observed. as it makes the difference be-
tween BucCeeB anu Iallure.
That many a cup OF poor coffee is due to
the fact that the coffee pot is not clean.
Too manv housekeep ers are careless about
this utensil which should be kept scru-
puIously clean and free from the brown
ish deposit which too often defaces the
inside.
That almonds and other nuts may be
blanched by pouring boiling water over
them after they have been shelled, let
ting them stand for a moment, then throw
ing them into cold water and rubbing
the brown skin off. which comes withouI
trouble. Then dry them on a clean cloth.
That the meat and vegetable for a stew
should, when possible, be Drowned in a
little fat. and then the hot water added
As soon as the stew comes to the boiling
point skim it and set il back where it will
simmer, but not boil IN this way the
meat will be tender and Juicy.
That the work of garnishin9 should not
be overdone. Even a simple garnish adds
much to the appearance Of a dish, but too
much decoration only injures il. Gar.
nishes should be so arranged as not to
interfere with serving.
That 1t il better to have the sauce
poured around an article than over il, and
to have the border OF the dish garnished
with bits OF parsley. celery tops or carrot
leaves.
That the dishes on which meats, fish
ieliies and creams are placed should be
large enough to have a margin Of an inch
or so between the food and the lower edge
OF the border of the dish.
That the white of egg is one of the
most efficient remedies for a burn or
scald. excluding the air at once. and