The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1897-08-15
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For the
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To boil meat so as 10 retain the juice
and soluble salts and yet cook IL suffi-
GENTLY il should be plunged into boil
ing water and boiled rapidly for about
ten minutes After this fast cooking
the kettle must be pushed over to the
back OF the fire, where its contents viii
simmer gently. This tends to coesuiate
the outer rind OF the meat so that the
juices cannot escape. II meat is treated
in this manner. the inside will be found
juicy and tender. but if the meat is al
lowed 10 boil IL Will be found hard and
ehippy
An impromptu filter viii often be found
not only convenient. but very neces-
sary. Buy cents worth OF powdered
charcoal. put il in a piece OF flannel. to-
sether with some small stones-fine peb-
bles are best-and tie IL to the spigot-
The water running through this will be
quite clear. Be sure 10 have coarse
flannel. as the charcoal Sits through
muslin III il runs too slowly. put some
thing under the spigot and let IL run
while you are doing something else and
dip ont afterward. The increased clear
ness of the water will repay you
The following excellent method of re-
moving stains OF iron rust from linen
is in use at the laundry OF the Bedford
branch Of the Brooklyn bureau Of char
titles: The spot which has the stain OF
iron rust is moistened and generously
rubbed with cream Of tartar. The arti-
Gle is then tightly rolled and placed in.
a boiler of tepid water. where IL re-
mains until the water boilS. When I'M
rolled. the stain will be found 10 have
disappeared.
a housekeeper says the proper way 20
cleanse black or drab colored stockings
OF cotton or Isle thread Is 10 wash them
in bran water. Tie the bran in n mus
lin bag and shake the bag about in hot
water until the water is lather Wash
the stockings in this water and then
wrap them in cloths and wiring them
We'll Shake the stockings out and dry
quickly before the fire. Stockings wash
ed in this way retain their color
Having hard boiled eggs throw
them into cold water for about a quar-
ter of an hour. remove the shells. cut
off the top of each egg and scoop out
the yolks. Then fill each hollow with
force meat. brush over with egg. cover
the open ends with bread crumbs and
fry in boiling lard. Serve. arranged up
on an open dish. with thin fingers Of
toast and garnishing OF fried parsley.
When water is served at the table
from carafe. II may be frozen IN the
bottle with little trouble. The carafe
should be filled about third fun OF wa
ter and packed in ice and salt. wrapped
around with wet newspapers and then
with dry ones. and the water viii freeze
in possibly two hours. The carafe Is
filed with water just before IL Is taken
TO the table.
IL IS a good plan to have your blan-
kets singly and not in pairs. as they
are usually bought Very often two
make one too warm. and one is all that
Is necessary. Cut them apart and but
tonhole the edge with silk or worsted
TO match the border. This can be done
with steel crochet nee die in single
crotchet.
A small sponge will be found a great
convenience. especially for cleaning
doors. surbases. windows and painted
halls. II there Is a more than usually
obstinate spot Of dirt anywhere. a slight
rubbing Of the sponge with one Of the
many cleaning powders or sand soap
VIII leave the surface clean and bright.
Black grenadines made over black ara
very popular with No. or No. black
satin ribbon on the skirt and loose
blouse front In scroll patterns. The col
lar and belt OF satin. velvet or ribbon
and lace ruche in the mex and sleeve;
supply the needed bit Of color in mauve
grange, cerise. pink or green.
Orange Is combined with navy. gray
ish and bluet blue shades. A yoke col.
lar. fTill and folds in the wrists Of or
ange silk trim a navy blue canvas med,
over light blue taffeta. Narrow satir
ribbon in scroll trims the wrist. blouse
front opened on the left and the skirt
edge.
II two pairs OF shoes are kept IN use
together. wearing them alternately. the
shoes viii give more service and last
longer than two pairs worn one after
the other. Shoes like many other
things. become tired and require an oc-
casional rest 10 do good work.
In buying large rugs for the library
or dining room floor II is often possible
10 get the poles on which they are ROLL
ID. These viii be found useful on clean
ing days. The rug Is handled 20 much
more easily by rolling Il upon the pole
than by dragging or carrying II.
II tinted willow furniture n dusty.
wash IL In clear water. using a brush
IN the crevlces. and dry - In the shade.
Willow or rattan furniture in natural
color may be thoroughly scrubbed wieh
a stiff brush. warm water and white
soap. Dry q in the sun and wind
A little ammonia and scaldinR water
poured into the kitchen and bathroom
pipes - a great help 20 keep them clear
and sweet and clean. Ordinary COM
nercial carboiase OF lime II excellent
'or this purpose