Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1895-02-15
HOUSEHOLD NOTES.
1T WILL DO YOU GOOD TO HEED
THEM.

| 4lO 1NO1 IOs
1T WILL DO YOU GOOD TO HEED
THEM.
Kerosene fn Washing-Hsw to
Choose Meat-TFeatment OF the
Hair-Uses of Borax-An Excellent
Way OF Preparing Potatoes for the
Table-various Hints.
TO swEENTEN THE BREATH.
A woman who adores onions and says
she would eat them anyhow because Of
their salutary effect on her complexion
AYERS that the scent can be entirely
removed. no matteEihow they have
tbeen- served. II you driak q cup of
black coffee Immediately after eating
them. She says also that Glove or
wintergreen cream will remove the
smell OF wine from the breath, and
that she uses gargle of camphor and
myrrh if she gets the idea that her
breath is the least bit tainted.
HOW TO USE LEMONS.
Take lemon. What is it good for?
Here are few OF the uses: Squeezed
into water and little drank every
morning you have almost specific
for incipient dyspepsia. A lemon de-
coction applied to the scalp when
your hair is falling out will tend TO
stop this difficulty. The juice added
to milk and applied to the hands on
retiring at night will whiten and
soften those useful appendages. Ap-
piled to the face the effect will be the
same. A little pure glycerine added
will do no harm. Apply few drops
of the undiluted juice to the sting OF a
bee or hornet and ready relief will
be found.
PARIS FAD FOR COOKING.
The latest excitement in Paris So
ciety is the pursuit of cooking as an
accomplishment. Cooking soirees are
frequent, and it goes without saying
that the art attains greater excellence
among the French bellies than it ever
has when countenanced by English or
American danes of high degree.
French women are born cooks; their
present caprice merely demonstrates
that this hereditary instinct is not
confined to any one class. At a recent
reception at the splendid home of Q
Princess, q refreshment bar was fitted
up in the drawing-room, at which the
guests were supplied with warm
dishes, broiled, roasted and sauted on
tcicssut Observation-Disclosures ye-;.t.a-AA;a
young women. The men, it is said,
could not eat enough in their anxiety
to show their appreciation of the novel
institution and its charming pro.
moters.
| SAkATOGA POTATOES.
After pairing six large potatoes, slice
them very thin and put them into
three quarts OF cold water. Let them
stand all night in q cold place-in the
ice-chest if possible. In the morning
pour eff the water and put in some
that is fresh, as well as large piece of
ice. When the potatoes are brittle,
drain them into frying basket; lower
them into q kettle one-third full of
boiling fat. Cook for ten minutes,
lifting them with a spoon from the
bottom of the pan two or three times
while they are frying. Drain the po-
tatoes well and turn them into dish
lined with soft brown paper. Continue
cooking the potatoes in this way until
they are done. To have these pota-
toes success a great many points are
to be observed: The slices shall be
cut equally thin; they should stand
long enough in cold water for the ex.
traction of large part of the starch
and coloring matter; they should be
so cold when put in the fat ss to be
brittle; the fat should be smoking hot
and be kept boiling all the time, and
care should be taken to prevent the
potatoes from burning. The particles
of water that cling to the potatoes
turn to steam on coming into contact
with the fat and the expansion will
force the fat out of the kettle unless
the basket be lowered gradually.
TO CHOOSE MEAT.
Venison-The choice of venison
should be regulated by the appearance
of the fat, which, when the venison
is young, looks bright, thick. clear
and cloce. It first changes toward
the launches. To ascertain whether
it is sweet run knife into that part !;
if tainted, it will have a rank smell.
Beef-True, well-fed beef will ex-
hibit an open grain Of deep coral red,
and the fat will appear of a healthy
oily smoothness, rather inclining to
white than yellow; the suet firm and
white. Yellow fat is test of meat
of an inferior quality. Heller beef is
but little inferior to OK beef; the lean
is Of closer grain, the red paler, and
the fat whittier.
Veal-Where you observe the kid
ney surrounded with fat you may be
sure the meat is of good quality. The
whitest is not the best veal. There is
a vein in the shoulder very percepti-
Bile, and its color indicates the fresh.
ness of the meat; if = bright red or
blue it is recently killed; if any green
or yellow spots are visible it is stale.
Pork-In young pork the lean
where pinched will break; the thick
ness and toughness of the rind shows
it to be old. In fresh pork the flesh
is firm, smooth. clear color, and the
fat set. When stale it is clammy and
fabby. Measley pork may be de-
tected by the kernels in the fat, and
.bo,,lJ mt no eaten