The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1897-01-31

oil. Rub the part affected vigorously. A
few applications will relieve the pain. but
it is not claimed to be a permanent cure.
scorch mark. If not too heavy, may
be removed by moistening with water
and laying it in the sun. Repeat the
moistening two or three times and the
mark will disappear.
In escaping from a fire creep OF crawl
along the floor OF the room, with your
face as near the floor as possible. AS
smoke ascends there is always fresh
current of air in which you can breath
with greater ease near the floor.
Javalle water will remove all ordinary
stains from linen. 1t is made by mixing
a pound OF sal soda and cents worth
of chloride OF lime with two quarts OF
soft water. Put in an earthen vessel. APP
ply TO the stain and then rinse off, being
careful not TO let it get on your hands.
r -
Small round tables, that look like those
intended for smokers use, serve a valu-
able purpose for a ladies' dressin- room.
They have attached to their polished tops
all the paraphernalia needed to crimp thu
hair including safety match box, alcohol
and bandolne jar. The tables are oak or
mahogany finish and the attachments in
various metals, brass. nickel or silver.
A little borax in the bsby's bath will
prevent the skin from chafing and he
is less liable TO have a rash.
Use clear. black coffee. diluted with
water and containing little ammonia
this will cleanse and restore black clothes.
II your hall is narrow place a mirror
opposite the parlor door. This helps out
by reflection, the very narrow space
usually given to this part of the house.
-
Salt fish are most quickly ana best
freshened by soaking in sour milk.
- =
II you heat your knife slightly you
can cut hot bread as smoothly as cold.
=
Soda is an excellent article for cleaning
tin ware. Apply with damp cloth and
rub dry.
A lump OF gum camphor placed in your
clothes press will keep ornaments from
furnishing.
=
Food IL served IN one of the London
restaurants on electrically heated plat
ters, so that the guests can eat leisurely
and still have the viands eontfnus warm
until the close Of the meal.
The chemical constituents OF the mush-
room are almost identical with those Of
meat. and II possesses the same nourish-
ing properties.
Potato sid nfss-For six people Use on.
quart Of cold boiled potatoes. cut into
cubes, two teblespoonfuls Of -four. one OF
butter. a cup full Of stock. salt and pep
per 70 suit the taste Melt the butter IN
a sauce pan and stir in a Tablespoonful
of -four Let this come 10 a rich brown.
add the hot stock gradually and cook
from three to FIVE minutes. Then add
the potatoes and cook for FIVE minutes
mora. stirring carefully with fork. so
that the potatoes will not be broken.
Now put the tablespoonful OF -four In the
frying pan. stir and when hot turn in tho
potatoes, spreading them all over the pan.
and cook for ten minutes. Shape into an
omeistte and serve hot
Potatoes on the half shsll-Take large
uotatoss wash well, bake In a quick
oven. When done. take from the urn.
cut in half lsngthwiSe. remove the inter-
ior and for six potatoes allow O teaspoon
sul OF butter, small tsaspoonfui OF salt,
half OF this amount OF white pepper and
+. Gun OF hot cream. The bowl into which
TIA potato looks white pat back into the
hot. whip all brfskly with fork. When
the potstoe looks white put back into the
she'll. smooth the top Of each with
knife dipped in cold milk. Put back into
the oven TO brown and serve 81 once.
Eggs VIII cook much more evenly Il The
frying pan is covered.
II you And that your icing Is apt 20
run sprinkle the cake Eghtly with hour.
Table Decorations.
The favorite coiors for tables just now
are rcld and scarlet. The more delicate.