The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-10-31
iInnschnIh Hints.

To Remove Rust from Fl1t-irOnS--POUr
some korsClc oil onto plat" or dish, and
stand the hlt-iTons i'm il for twe1ty-fouT
hours rub Them with rag and polish With
very finely powdered b3th-brick.
To Clean Sewing Machines-Covor all
the bearings with kcrOsen" oil. work the
machine quickly for a few minutes, linen
thoroughly rub all the oil off with rags.
and apply machine oil TO all parts which
need Oiling.
To Remove Fruit Stains from Linen
Well moistcn the stains with Kerosene oil.
rub thoroughly, cover the mOisS spots
with carbonate Of soda ana leave in the
sun to bleach. If the first application is
unsuccessful try a second
To Clean Windows and Looking Glasses
To q quart of lukewarm water add
dsSscrt-spOonful of Kerosene oil. dip a
feather into the mixture and rub The
glass: il vii, be clean in half the time IL
viii take to clean with water only: polish
with dry leather.
To Preserve Shoes and Boots-To soften
and prevent leather from cracking. rub
castor oil into it. and let it remain on for
about twelve hours; this applied about
once a month will greatly prOlong the
wear of boots. They Will polish perfectly
with ordinary backing after using il.
Knuckle Of Veal Stewed Brown-Take
q knuckle of veal. cut ii into four pieces,
just fry it to- be brown then put 10 IT
three pints of boiling water. and let il
stew on a very slow fire near.y three
hours; put with 1t a bunch Of swee.
herbs, an anchOvy, and some vermiceiH
and sail. with a little cayenne. When
it is done take it up and pour the sauce
over j..
To Cean Satin Snoes-Take a piece Of
new flannel and dip it in spirits of wine.
rub the satin .engthwise of the grain.
change the soIed part Of the flannel 50 as
not TO rub the dirt upon the parts already
cleaned. White satin shoes should be kept
in blue paper; if laid by for any length
of time cover the paper with wadding 20
exclude the air. and prevent them from
turning yellow.
Meat Jelly-Cut some dressed meat
(beef or mut,om into slices smaller than
Tor hash; season them with salt and pep
per; dissolve a siNpenny packet of geIa-
tine in one pint Of good, clear stock; ar
range the slices of meat in a mold with
slices of hard-bOiled eggs; fiji up The
mold with the stock and put ii into the
oven for half an hour. Let il stand till
quite c).d, turn it out and gaTnish with
watercress.
To C;ean Decanters and Water Bottles
Put washing soda. broken small, I'm the
proportion OF a dsssert-spoOnful to a
tablespoonful Of vinegar into the bottle;
shake vel. but do not put in the stop
per, nor cover The top of the bottle with
the hand. or you may burst it. This mix
turs cleans perfectly and quickly; rinse
with clean .w1ter. Another pan
is to wet tea-leaves with a lit
tie warm water. put into the decan-
ters with little water; well shake till the
d=canters are c-ean, rinse in clear water
and drain. Yet another way is to cut raw
potato into small square pieces, and put into
the decanters with a little water; well
shake till clean. and rinse in Gear water.
In the Larder-Change dishes upon
which meat, poultry or fish is kept, daily
Wipe out the bread pan every morning.
Hang meat in cold weather for several
days before cooking; flour it before you
hang il up. Turkeys become much more
tender by hanging. Pork is said to be
much more digestible from being rubbed
over with salt twenty-four hours before
roasting it. When boiling cabbage
put a piece Of bread into the
water to prevent the unpleasant
odor which will go through
house; keep off the lid of the saucepan
and cook in plenty Of boiling sailed
water. The color Of picked cabbage is
greatly improved by putting slices of I'M
cooked beet into it.-London Queen.