The Providence news. (Providence [R.I.]) 1891-1906, 1897-11-02
My Dear Mile Grant:


You need not have telt at all tmid
about asking me for hints" for the easy
running OF the domestic wheels, for that
is just one OF the things about which I
am expected to advise. OF course you
have been presented with cook books
and recipes from aunts and cousins. anu
your mother-in-law, but the things
which try the patience of young house.
keepers like yourself are the little things
which one GENERALLY has 10 learn by ex-
perienee, and are seldom written about.
Now one Of the latest wrinkles in i'm
proved Housekeeping is the use of kero-
sene oil for all sorts OF things but feel
like exclalming from the housetop
DON'T" Some one viii tell you to dust
the furniture with a soft flannel
mcistened with kerosene; another will
tell you that the windows will shine like
diamonds If you put few drops of this
Gil in the water in which they are
washed; and another will sing the
praises OF it when used for laundry pur-
poses, bur 4. say DON'T. In the first
case. the furniture will look beautiful
Just after you have busted. but in an
hour the. dust will settle and cling I"
the furniture in such a way as to dis
CouTHke one, SO TOO With lIlt NluuoNS--
a coating OF fine dust will spread over
the glass, until it looks like fog, and as
TO the washing-any one with any
delicacy of the sense of smell will say
with me, DON'T
OF course you know how TO make good
bread, and the next important thing is
To take good care of IT. The practice
of wrapping each loaf in oiled paper, as
is done by first-class bakers. may we'll
be followed in the private household. II
is then protected from dust, and the
paper prevents the moisture from es-
Gaping and keeps the bread fresh BE
very careful TO keep the bread can sweet
and dry
DO not leave your wooden ware cook
ing utensils unscalded, and thus allow
them to become musty and warped.
Do not forget to set the bread and cake
cans in the sun for half an hour after
soalding.
When you have crusts or broken pieces
OF bread put them In tin dish. brown in
the oven CRATE them fine and put in a
closely covered jar. You will find them
invaluable for croquettes. sauces and
the like.
You will find that lemons are improved
and kept fresh by keeping in cold water
OF in the &c chest until ready for use.
Sometime you may have a piece of
meat or some poultry which seems
tough. A spoonful Of vinegar added to
the water in which they are Boiled will
make them much more tender.
In roasting meat pour the grease out
Of the pan before it has chance to
burn.
Vegetables with a strong navor, such
as onions. turrips and cabbage, should
be pu, into cold water at first.
To t5st the purity OF your coffee, and
20 detect adulteration by the addition Of
chicory. place spoonful OF the coffee
gently on the surface of glass OF cold
water. The pure coffee will float for
some time, and scarcely color the water.
while chicory will rapidly absorb the
water. si,k 10 the bottom, and color il
reddish tilt as 1t falls.
To have custard or squash pies rich
even brown when done. sprinkle little
powdered sugar over the top just before
putting in the oven.
Baked potatoes are a favor.te break
fast diss. but Ereat care should be taken
80 wash them thoroughly because Of the
extensive use OF paris green by many
farmers 70 rid the vines OF potato bugs.
Rinse off the Gryt coat OF dirt. and then
scrub them with se'clcth
l. John should be late TO dinner keep
III, food Sot fer him by covering 80
,irclg and setting it IN pan OF hot
water in the oven. This viii prevent its
drying.
II you have cream 20 whip for your
chocolate be sure that Il is very cold
when you bcg.n. Else you may have
butter instead OF the delicate. frothy
whipped cream desired.
Now trust these practical and well
tried hints may prove OF real value to
you, as they have TO
Yours cullnprily,
TnNfLrOnFr rnNft-G