The Portland daily press., 1897-05-08
THE HOME.
Removal of Stains.

valuable waitress course, at Rratt 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 ref
erence:
For fresh tea and coffee stains use boil
ing water. Place the linen stained over
large bowl, and pour Thorough 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.
Fruit stains will usually yield to boil
ing 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 a ket-
tie of hot water in the steam or in the
sunshine. The instant the stain disap-
pears, rinse well; wet the stain with am
monia to counterfeit the acid remaining.
Then rinse thoroughly again This will
to be injured by the oxalic acid. ia
velle water is excellent for almost any
white goods. 1t can be made at home or
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 article
in the sunshine
For mildew, lemon Juice and sunshine,
or If obstinate, dissolve one tablespoonful
of chloride of lime in four quarts cold
water, and soak the article until mildew
disappears. Rinse very thoroughly to
avoid any chemical action upon the linen.
For peach stains a weak solution of
chloride of lime combined with infinite
patience. Long soaking is an essential.
Grass stains may be removed by cream
tartar and water. After stains are re-
moved, 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 carefully, and be careful
about the bluing, as much of the bluing
in use contains IRON If a little stiffness
is needed, add little thin starch to the
bluing water, or iron while very damp,
which gives fine gloss.
Stains made on tables by heat can be
removed by rubbing with kerosene oil
or turpentine, and sometimes with alco-
hol. This, however, should only be used
by experts, as amateurs are apt to do
more harm than good. Only an expert
hand can go over the surface easily SO
that the polish will not be taken off.
The wood workers use alcohol as fin
Usher on varnish, to take out any oil that
may remain. Any surface that is ex-
posed to the heat or sunlight, becomes
streaked because the oil is dried out. To
remedy this rub in oil.
Marble should be washed with a soft
rag and soap and water and wiped dry.
Stain can be taken out with sand soap or
pumice stone. Marble workers use pu-
mice stone. The slightest bit of acid on
marble eats into it at once Marble is
the most difficult thing to deal with. If
there is a coating of grease on it, make a
strong solution of washing soda thickened
with fuller's earth and let the mixture
stand on the stain day or two. Treat
fi1QG in, tho nc do
and wipe bronzes with cloth slightly
moistened with oil. z84.
Cooking Prunes.
Miss Parloa's statement at her last
Pratt Institute lecture in regard to the
cooking of prunes will be received with
surprise by many housekeepers who have
considered that long soaking was the
most necessary part of the process of pre-
pairing this fruit for the table, Miss Par
loa does not soak them at all, though for
other dried fruit she approves of INNER
sion in cold water over night. Her meth
cd of preparing prunes is to wash each
carefully in tepid water, letting them
stand two or three minutes in the water
to swell then to wash second time, and
put on at once in a saucepan with cold
water, in the proportion of one and
half cups of cold water to one cup of
prunes. They should simmer slowly for
at least two hours, possibly two and a
half. Another new direction is that no
sugar is to be used, the natural sweetness
of the fruit being sufficient if it is prop
erly brought out. @
Orange Icing.