The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1896-01-30
Hints tor the Housewife.

a cement lot menuing broken glass or
china is made by dissolving half an
ounce Of gum arabic in wineglassiul OF
boiling water and adding enough plaster
OF Paris to make thick paste. Apply
it with brush to the edges of the broken
parts. Hold the pieces carefully together
until the cement has hardened sufficient
ly for them to adhere. II the article to
be mended is broken in several pieces,
do not attempt to cement second piece
before the first has thoroughly hardened.
II you have butter that is not entirely
sweet. put it in porcelain dish with a
little salt and tiny piece Of soda, place
over the fire and bring to boil. Turn il
into stone jar and set it In cool place
The butter will be found perfectly sweet
and not too sa 1t for cooking. The i'm.
purities will settle to the bottom OF the
jar.
A dish OF water placed in a hot oven
where pies, cakes, or buildings are being
baked will prevent them from scorching.
The skins OF fruit should never be
eaten, not because they are not palatable
or digestible or are unhealthful in them.
selves, but on account OF the danger aris-
ing from microbes, which may have pen
etrated into the covering OF the fir oit.
A tested cough mixture recipe comes
from an English lady. 1t is palatable
and very effectual Boil three large lem
ons in water seven minutes, drain off the
water, and slice the lemons as thin as
possible. Put them in an ea-then bowl
with one pound of the best brown sugar,
and stand the bowl on the stove until the
mixture is at boiling point. Then draw
to the back OF the stove and let the mix.
ture simmer three hours. Remove from
the fire, and when it has stood half an
hour add small tablespoonful of oil Of
sweet almonds. 1t is to be used warm.
Stir and take in teaspoonful doses as
often as needed.
For fish to be palatable it must be per.
fectly fresh and thoroughly cooked. Fish
should be cleaned and placed on the ice
until the time OF cooking. 1t impairs the
flavor to soak them in water. If the fish
is frozen it should be put in ice water tc
thaw.
Sift little a our over suet when it il
being chopped and it will prevent the
pieces from adhering together.
To prepare an unc ooked egg so it shal
be tasteful and delicious, beat the yolk il
glass with teaspoonful of sugar until
very light, stir in a teaspoonful OF sherry
port, or brandy; add to this the white Of
the egg beaten to froth, and mix well
This should fill the glass. II wine is no,
desired, lemon j'iice may be used in its
place. This is a strengthening and val
liable preparation for an invalid
In serving wines with a course dinner
sherry should be served with soup. With
the fish Chabis or Sauterne is nearly al
ways served, and with entrees have
claret. Champagne, hook, or Moselle
comes with the roast. Port wine il
usually served with the cheese course,
and Burgundy with the dessert. Serve
red wines at the same temperature as the
room. White wines should be slightly
chilled, but never put ice into wine. Dc
not gill glass to the top. Serve the least
celebrated wines at the commencement
Of dinner, reserving for the last the
choicest vintages.
One OF the best blends OF coffee is one.
half Mocha and one-half Java. The cot.
fee should be bought in the berry, and
not only ground, but, il possible, also
roasted at home. As rule, coffee is
overroasted. The moment the berries
acquire golden-brown tint and oily
stains appear they should be taken from
the oven, and little piece OF butter
melted over them adds to the richness OF
the berry. II they are left until dark
brown, the oil, which contains the aroma
Of the coffee, evaporates, and the dark
liquid which is the result of coffee max.
ing with burned berries is devoid OF per
fume and flavor.
.1t=z@ ;.