Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1897-06-18

bit OF butter. Bake until soft. Dish
up and add to the pan one pint Of
! milk, moisten two level teaspoons of
flour with little cold milk, add to
the pan and stir constantly until
boiling. Add teaspoonful salt, dash of
pepper and pour this over the toma.
toes. Garnish with squares OF toast,
then serve hot at once.
POTATOES.
There are many ways of serving po-
tatoes-potatoes hashed, in cream, po-
tatoes eau gratin," baked with cream,
scalloped potatoes. Stuffed potatoes
are much better than plain baked or
fried. Drowned hashed potatoes are
perhaps the most wholesome way of
cooking them. Chop two cold boiled
potatoes, and have ready the frying
pan with a tablespoonful OF hot butter;
dust with salt and pepper and fry
light brown for ten minutes. Then
fold them over as you would an ONE
elette. Turn out ON a hot dish and
garnish with parsley.
REMOVAL OF STAINS.
The removal of stains from fine
linen comes within the province of the
waitress who should attend to it before
sending to the laundress. The follow
ing specific directions for various
stains, as recently given in the valu-
able "Waitress Course" at Pratt In
stitute, might with advantage be
pasted in every housekeeper's scrap
book, while copies clearly written
should be hung up in the kitchen or
laundry for weekly reference:
For fresh tea and coffee stains use
boiling water. Place the linen stained
over a large bowl, and pour through it
boiling water from the teakettle, held
at a height to insure force.
Old tea and coffee stains, which have
become "set," should be soaked in
cold water first, then boiling.
For chocolate stains use cold water
first, then boiling water from the tea
kettle.
Fruit stains will usually yield to
boiling water; but if not, oxalic acid
may be used, allowing three ounces of
the crystal to one pint of water. Wet
the stain with the solution, place over
q kettle of hot water in the steam or
in the sunshine. The instant the
stains disappear rinse we'll; wet the
stain with ammonia to counteract the
acid remaining. Then rinse thor
oughly again. This will many times
save the linen, which is apt to be in
jured by the oxalic acid. Javele water
is excellent for almost any white
goods. 1t can be made at home OF
bought at any druggists. For wine
stains sprinkle we'll with salt, moisten
with boiling water, and then pour
boiling water through until the stain
disappears. For blood stains use cold
water first, then soap and water. Hot
water sets the stain.
For scorch, hang or spread the arti-
Gle in the sunshine.
For mildew, lemon juice and sum
shine or, if obstinate, dissolve one
tablespoonful of chloride of lime in
four quarts of cold water and soak the
article until mildew disappears. Rinse
very thoroughly to avoid any chemical
action upon the linen.
For peach stains weak solution of
chloride of lime, combined with infin-
ite patience. Long soaking is an es-
sential.
Grass stains may be removed by
cream tartar and water. After stains
are removed, to keep table linen at its
best, soak in cold water until the dirt
is loosened, wiring out and put in cold
water with shaved soap, and bring
slowly to boil. Boil twice rather
than rub, as the rubbing wears the
fabric. Rinse out the soap very care
fully, and be careful about the bluing,
as much of the bluing in use contains
iron. If little stiffness is needed,
add little thin starch to the bluing
water, or iron while very damp, which
gives a fine gloss.