The record-union., 1897-04-18

Linoleum floor covering may be made
to look bright and new by rubbing II
with equal parts of olive oil and vine
gar. Rub thoroughly with nannel
cloth, and do not use too much of the
mixture nor allow any of it to remain
on the surface of the linoleum. 1t much
soiled. wash it first with soap and wa
ter and then apply the oil and vinegar.
To remove paint from clothing, satu-
rate the spot with turpentine until soft
ened. and then wash out with water.
Regarding the cooking of fats, Miss
Parloa said that the lower the temper
AZURE at which fats could be cooked,
rand the flavor retained, the more di-
gestible they would be. If the tempera-
1ure is raised too high disagreeaole
acid taste is developed.
When water is mixed with fat it can
not be raised to as high temperature
as when fat is clear. The digesdbil1ty,
therefore of a roast basted with lit
tie water in the pan is greater than
when basted with fat alone.
AS in all kitchens more or less frying
is done it is imperative that it should
be done correctly. The common way
of putting two or three inches of far in
a pan and frying in that is the worst
possible. To fry economically ana pro-
erly it is necessary to have fat enough
in which to immerse the article. Fhe
purer the fat the higher the degree to
which it can be raised without burn
aing. Butter burns at the lowest tenn
perature and olive oil at the highest.
The following shows the degrees at
which the various fats begin to burn:
aol ND
mutton suet, 302 Fahrenheit; clarified
drippings, 1886; goose grease, 800: lard,
392; olive oil, Cos Medium heat is
suitable for most frying. Butter should
usually be at 239 degrees; beef. veal
and mutton suet, 266; clarified drip
pings, 3O2; goose grease, 446; lard, $50;
olive oil, 572.
All fats should be heated gradually.
Anything moist, like fish, oysters or
crouuettes, should have but a few put
into the smoking fat at time as they
reduce the temperature The poorer
fats, like lard or drippings, are better
for croquettes than olive oil, as the per
feet croquettes should be just heated
through and creamy inside, while
brown outside. The temperature for
fish and croquettes should be much
higher than for doughnuts.
Cooking teachers advise removing the
cores of eggs, the tough milk-whlte bit
that becomes hard and indigestible when
cooked.
To remove ink stains, cover them with
a solution of starch; whey dry rub off
the hardened starch, and repeat the
process until the ink has entirely disap-
peared If the stain is not too old, ink
may be removed from paper as fol-
lows: Take a teaspoonful of chlorinated
lime and pour over it just enough water
TO cover it. Take a piece of old linen
and moisten it with this mixture, and
do not rub but pat the stain, when 1t
will gradually disappear. If one appl-
cation does not remove the stain, let
the paper dry, and repeat the process.
When macaroni got to England the
English cooks straightway made pud-
ding out of it. This is the formula:
Simmer three ounces of macaroni in a
mint of milk to which a piece of lemon
peel has been added; remove the peel
and pour the macaroni and milk into
pudding-dish; spread with layer OF
lam; in another pint of milk stir two
whole raw eggs, sweeten to taste, ana
pour over the pudding, grating a little
nutmeg on the top. Bake in moderate
oven for thirty minutes.
A practical mother has given this sea-
son to her daughter, who was graduated
last year from a woman's college,
course in shopping. 1t takes costly ex-
1,erience often to show women the pit
ctr lnc of dry
goods. housekeeping linens, blankets,
regular grades of dress goods, as serges.
diannels and the like, the long list of
white goods-all such and many more
have distinctive characteristics. useful
knowledge of which should be acquired
before attempts to purchase are made.
The rage among women for bargains"
fempts even the most reputable merch-
ants to keep seconds in stock-it is
valuable to know them at sight and to
reject or accept them as may seem ex-
pedient.
A desired break in an oblong room
md extra provision for books are both
secured in a delightful home in an in
genious manner. A partition of hard
but not expensive wood is run across
the room, stopping perhaps two feet
from the ceiling, which space is filed
in with grille work. The partition is
broken In two places, one towards the
middle the other at the hall side close
10 the entrance door of the apartment.
on the side of the partition towards
the larger room, plain shelves of the
same wood are fitted one above the 9TH
er up to within a short distance of the
grille insertion, these shelves holding
books for the most part, with some odd
Across the plain space between books
and grille stretches a rare piece of ORR
entail embroidery, and on the slightly
tutting shelf above the doorway is set
a curious replica of an Oriental temple.
A curtain on a pole is usually drawn
eway from this middle opening to show
the pretty waitingroom beyond, but
may on occasion shut it off entirely.
nv a cross-pole arrangement at the
other opening in the partition against
the hall doorway, which cuts off cor
ner of the front apartment, it is posi-
ble to enter the second room without
passing through the first. There is an
admirable suggestion in this scheme
for the utilization and relief of apart
nents whose too great spaciousneSs is
both waste and needed room, and
whose capacity for swallowing furni-