The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-12-26

When making down pillows, wax the in
ner covering, and then the down Will not
be able to work through the two covers.
To do this, iron the wrong side of the
tick with a hot fatiron rubbed with bees
wax. rubbing the iron over the wax each
time before putting it on the cloth.
A French cook says that when raw pota-
toes are to be cut into long strips to be
fried In boiling fat, If the potatoes are
cut quarter of an inch in thickness and
slantingwise they will cook better and be
more puffy.
A beautiful and unusual table decoration
at a recent dinner was antique silver can
della bra resting upon large mats made of
heliOtrope satin covered with waves of
tulle. Bunches of English violets nestled
here and there in the tulle and the edges
of the satin We're hidden with a wreath of
violets and their green leaves.
The fragrant carnations are again a
favorite flower for decorations but they
are not arranged In u close mass as for
merly. Quantities of their own spikelilSc
leaves are now mixed with the blossoms,
giving an entirely different effect The
pink carnations are particularly handsome
with their own gray-green foliage. The
unusual seems to be desired for funeral
emblems as well as table decorations.
Wreaths and crosses made of the spiky
carnation leaves and the bright-hued
blossoms put loosely in here and there are
much used. a wreath made of beautiful
gray lichen and finished at one side with
large bunch of yiolets fastened with a
bow of heiotrope ribbon with ends was re-
Gently seen at funeral.
Bunches of mountain laurel may be
gathered now. If kept in cool room in
plenty of fresh water and occasionally
treated to bath. these leaves will do good
service nearly all winter in table decor
atinS. A bunch of laurel leaves. with
half dozen bright-colored blossoms
makes an attractive-looking center piece
These leaves are also very useful for ar
ranging among fruit for the center of the
table when one does not care to buy flow-
erS.
Old black thread or French laces that
nave become rusty and need to be fresh
ened may be renovated by dipping them
into weak green tea and pressing them be-
tween newspapers on q fiat surface. Pick
out each little scallop or point with the
fingers before covering the lace with the
top paper.
Plucking fowls may be easily and quick
ly accomplished in this way: As soon as
the bird is dead immerse it in pail of
very not water, the water to cover all the
feathers. One minute is usually long
enough to keep the fowl Under hot water;
too long soaking is liable TO discolor the
skin After this hot bath the feathers
rubbed off. The bird is then rinsed in cold
water and wiped with a soft cloth. 1t
should then be put into cotton bag kept
for this purpose, and hung in a cool place.
When the fowls are not 20 be used at once
they should always be loosely rolled in
cloth or paper to keep them from turning
dark. Ducks cannot be managed in this
way, as their feathers contain so much oil
that the water does not penetrate them.
To clean white ostrich feathers, cut
some pure white soap into small pieces and
pour boiling water on them and add lit
tie mite of soda. When the soap is dis
solved and the water cool enough, dip
the feathers in and draw them through
the hand. Do this several times until the
lather is dirty; then make a clean lather
and repeat the operation. Afterward rinse
the feathers in cold water. slightly blued
Pat the feathers between the hands ana
shake them over the fire until they are
perfectly dry. Curl them by drawing each
fibre between the thumb and the dull edge
of a silver knife. With "a little care and
patience the result will be all that can be
desired.
If metal teapots are not used for some
time they acquire a peculiar unpleasant
taste to the tea made in them. 1t is said
that this may be obviated by dropping
lump of sugar into the pot when it is put
away.