The Republican. [volume] (Oakland, Md.) 1877-current, 1896-02-20
FOR THE HOUSEWIFE.
Some Hints Which the Wise Woman WIu
DO Well to Note.

DO Well to Note.
There is little change to record in
table linen, except that the pretty col
vogue, and am sorry. They were much
more cheerful than the small square
of linen in the center of bare oak table
now preferred. The colored cloths now
serve as cover when the table is not
in use. There are very pretty ones, in
delft blue and white; and another dain-
| ty pattern shown is on pale pink and
| silver.
| If you wish pie-crust to be very nice.
fold it, lay it on a plate, and stand in
the refrigerator over night. This will
improve a good plain paste so that it
is almost as faky as puff paste. In
sealing pie moisten the inside, but not
in water or the white of an egg. Put
the upper crust in place and press the
two together with the thumb dipped
| in flour. Press together, but not on the
exact edge, or the pastry will not rise.
When the ice chest smells queer and
yet it is Immediately clean in every
nook and Granny of the compartment,
pour some boiling hot soda water down
the escape pipe and look at the fearfully
and wonderfully made rope of solid
matter that is washed down by the
soda water. The pipe ought to be thus
flushed once week to keep the re-
frigerator sweet. No servant does this
of her own free will. Many mistresses
don't, either. Pour in cold water after
ward to cool off the box and wipe dry.
Food keeps better in dry, cold atmos-
phere than it can in damp, cold one
A great many women in this world
who fancy themselves good cooks spoil
every bit of food that they prepare, eX-
cept, perhaps, hard-boled eggs and
baked potatoes. They are careless and
Indifferent If recipe calls for mora
than they happen to have they make
1t up with water; if they do not happen
to have the herbs and seasonings for the
turkey stuthng, they do not bother to
go or send to the grocer's for them
just leave them out. They cut down
the amount of butter that recipe calls
for because butter is expensive, and the
result of these little economies and
carelessnesses is that the food is flavor
less, spiritless and wearisome to the
palate. Really, they waste good deal
because the food, not being especially
good, is not all eaten, and some must
be thrown away. Generally, economy
is excellent, but not economy of that
kind.
When particular baking is receiving
attention and several unfamiliar dishes
are being manufactured, it is of special
Importance to have the oven in per-
feet condition, and as far as possible
under the control of the cook. The best
Of stoves, says an experienced house
wife, are tricky sometimes, and bear
watching. Nearly each one has it's pet
popularity. A tendency to burn at the
bottom, or habit of searching at the
top, while the lower part remains raw
and sodden. Familiarity will enable
the cook to correct these difficulties.
She will overcome the first fault bv
placing the grating of a pan under the
baking dish, and the other by cover
ing the cake or loaf with pan or paper
until the bottom is done. A plain pieca
OF manila paper laid over the top of
a cake will insure thorough, even ba!e.
ing, when without this ARRANGEMENTS
the top would become scorched long be-
fore the cake was baked through.-CEi-
cago Inter Ocean.