The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-01-04
HOUSEHOLD SUGGESTIONS:

J
/ When cold strain, bottle ana seal.
il
/ HOUSEHOLD SUGGESTIONS:
lee cream may be eaten with either q
! fork or spoon. The use OF the fork Is
| perhaps, a little the most correct
CLANS are in season all the year round
| Little nec! CLANS served on the half shell
! make a delicious first course for dinner.
| Bread-0nd-butter plates are still used,
| and are likely 10 continue being so, as
| they have been found more useful ana
| necessary.
| To prevent shoes from making holes In
| the heels of stockings, sew piece .! wash
/ leather inside the heels of the shoes.
| This, also, viii insure shoes from rubbing
! the feet and makes them Ill better.
/ The best material TO use for a pudding
! bag is thin, unbleacheS muslin. The bag
! should always be scaided before 1t is used.
/ The string used to tie 1t with should be u
| piece of strong and Immediately clean
| white tape.
Not every one. perhaps. has found out
| that lemonade. the best drink for pic
! mic, except cold cafe ru lalt, is easiest
! evolved by squeezing the juice OF what
| lemons are needed into Il bottle before
| starting.
! The best external treatment for pois-
! oninS from ivy, says the Popular Science
| News IL to wet slice of bread with water,
| dust 1t with common washing soda and
| apply to the eruption; keep the bread
/ wet from the outside with water. lialf
| an hour of this treatment viii cure.
Ii Is Il good plan TO look over all the
! piece bags, and sort out those that will
make nice holders, and then make enough
to last some time Put all old white cloth
! in bag by itself where 1t Will be handy.
| DO the same with pieces of flannel. IL Will
save time and furry if needed in sickness.
a most offensive odor arises from burn
ing milk when it Is accidentally spilled on
the hot range, and one that Is likely TO
permeate the whole house. Immediately
wiping it off with Il piece of paper of amy
kind that is easily caught up, and then
dropped into the fire. is about the best
thing to do, and hardly Il trace of the odor
will remain if it Is done very quickly.
White linen cases for party slippers are
offered at the art shops finished or 10 be
worked. They are long scarfs, wider
than the slippers, which they will several
times unfold. They are usually embrcid-
cred in some small flower design and
bound with white silk braid. After the
dainty slippers are stuffed with cotton 10
keep their shape and wrapped in tissue
paper they are rolled in linen cases ana
thus completely cared for
Flowers for funeral offerings are often
est now sent loose in "A box, set pieces be-
suggestive. Wreaths are stiii used, but
suggestive Wreaths ar stil used, but
they have become so full as 10 have lost
the hollow of the center, and are, instead
a round mat of flowers. Something differ
ent in flower designs for these sad occa-
sions is the oval wreath, of which one side
is made solidly Of ferns and leaves and the
other half as sOlidly a mass of flowers.
Bousekecpers often notice that in damp
weather in the summer the coffee becomes
tastsless and insipid. Many do not con-
meet the facts, but they are cause and ef-
feet. In closets and on store shelves the
kernel Will become tough and doughty,
inst crackers nllgptIl. An old
housekeeper says that the flavor Is re-
stored by keeuing the breakfast coffee
over night in the warming oven and the
dinner coffee through the day in the same
place. Put the amount needed in Il bowl
cover closely, and let the slow heat of the
upper oven draw out the oil.
An authority on the chemistry of foods
cautions housewives against cooling loaves
of bread too rapidly after taking them
form the oven. 'MuCh of the sourlng of
bread" says DR.. Woods. "is doubtless due
to lack of care during cooling. Owing to the
high-water contents ana the large amount
of heterogeneous substances and sugar
which bread contains, ii Is especially while
warm good soil for the development
of various kinds of moulds and bacteria
\ loaf of bread" he adds, "hot from the
oven taken into a poorly-ventilated room
filled with people, will become sour in the
course of two or three hours"
Preserved ginger may be prepared at
NOME, ana is equally SOOu as lhGt pUf-
chased in jars Pare the roots of green
ginger and let them lie In cold water an
hour Drain and put in a porcelain ket-
tie with fresh water, place over the fire
and cook until tender, changing the water
once and using cold water to replace the
hot water. When cooked lay them in ice
water. For the syrup allow pound of
sugar for each pound Of ginger root and
half pint of water. Boil until IL is "A
syrup and place II at one side to cool
When cold put in the cooked ginger and let
it remain over night. Drain out the ginger
and reheat the syrup to boiling. This time
put in the ginger as soon as the kettle is
taken from the fire. let it stand over
night, then again drain out the ginger,
put it in a stone Jar, heat the syrup to
boiling and pour it over the ginger, cover,
and put away for week Then If the
ginger is not rich enough reheat the syrup
once more. The ginger will repay the
trouble.