The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1897-10-28
UNITS TO HOUSEkEEPERS.

tossed on tne cOhlS VIII adu a glowing
aame and give out pungent aromatic
odor.
Rice Sauce--Wash about a cupfu of
-ice and throw into boiling water, and
.ook until done. Do not stir, but shake
tbe kettle occasionally. Beat up two
egps and two tablespoonfus of sugar,
With little milk. Flavor to taste, and
ssr in the rice Serve with cream. To
be eaten cold.
Undoubtedly the most delicious way
N serve corn is on the cob, but the
Measure Of eating 1t thus has often
been spoiled by burned fingers. This
discomfort is entirely done away with
now for silver corn holder much on
the style Of the asparagus eater, is now
laid beside each plate. With 1t the cob
is lifted and conveyed to the mouth.
Corn starch will remove grease mos;
erectually. Rub little fresh, dry
cornstarch into the soiled place, and 1t
will at once begin the process of alb
sorbing the grease. Brush the first off
carefully from the garment, and pro-
eeed in the same way with more until
the Disagreement has entirely disap-
peared.
1t is claimed that the best mouth
washes may be bought in tablet form.
Two OF them can be made into wash
that will last week. Orris root tab
lets are excellent, imparting the fra
GRANGE OF violets. Keep the teeth
ecrupulously clean and at the slightest
hint OF decay go at once to the dentist
the best one that can be found.
To prevent lamp chimneys from
cracking, wrap each chimney loosely
but entirely In a cloth; place them to-
gether in kettle and cover with cold
water Bring the water to a boil, con-
tnue the heat ten or fifteen minutes
and then cool of. BY this tempering
they are toughened against all ordinary
lamp heat.
Onve Sandwiches-Olve sandwiches
Is o unique way OF serving olives at
teas and receptions. Cut the flesh
from the stones of half a dozen queen
olives, chop 1t fine. add to II Il scant
tablespoonful or salad dressing. Mix
and spread on thin slices of buttered
bread. form the sandwIcnes and cut
into small squares. Stuffed olives arc
very appetlzins served IN this way.
Marmalade may be made of any ripe
fruit boiicd TO pulp with 4 little
water; the best fruits TO use are pea
ches, ounces. apples, oranges and
cranberIies. II Is usual TO crush the
fruit. Use thrce-quarters Of a pound OF
sugar to b pound OF fruil, add lttls
water (ha.f a cuprul 10 pound and
boil until II becomes a 1cllled mars.
When done. put II In e.asss or white
tar,henware.
y Wlf.sR broom Is more effective
dish washer than Il mop made OF cords
AMI odd by mousse furnIshers. in every
kit ! uherc should lie TWO brooms OF
dinerent sizes, KEEP. perfectly clean by
rln5nS them uuuel running water
after every us,hs. hanging them over
the sink 10 drain and dry. Once or
twice week the, should Le dipped n
a hot solution vI washing soda and
water, and They VIII ia.,, .Ong and Keep
clean and sweet.
Tomato ketchup-Use half bushsl
of sound August tomatoes. says Mrs.
Rorer. Wash ahd cut rnerI into peices.
Cook gently FOL half an hour, tneii
press Them through sieve. Cook
again for one hour. then a0u one ounce
OF ground ginger. one ounce of mus
tard, one gill OF salt. half q pound OF
sugar and one quart or vinegar. Cook
TO the proper consistency. add nve
drops OF oil VI nutmeg and the same
OIL celery, Or IL tablespoonful OF celery
seed. Bottle. cork ana seal.
Canned Dlack0erries-after gelectin g
AM washing the berries put them on u
cool part rf the range until the juice
begins TO come freely, then bring the
Kettle forward. bring 10 the boiling
point, cook only long enough to heat
'ae fruit thoroughly. then bottle and
seal Immediately. The berries viii be
found delicious. having retained their
iuil flavor. sugar beng added al the
table, or half an hour before serving
II preferred.
Apple Jellv-This is fine II made
irom high-n.vored. acid. whlte-fltehed
varieties, like t>s orange pipin or bell
flower, boiling the skins and seeds, tied
In cheese cloth, with the juice, which
neightens the flavor. For the finest
Jelly press twu quarts OF cider and put
10 SINNERS pare five pouIas oi ap-
pies, slice and boil in the cider over a
"''9h INV VII tnt Ir1N IS lhclteu uoWu'
stra.n and boil again With ten ounces
sugar 10 the pound Of juice. This
may be Favored with lemon or orange
peel, or Quihccs may he cut up and
eookrd with apples for tho sake OF the
Qulhce na,Or.
lu man. a-~Ss,ng for roasted
ehickchs. clean aud rinse the heart
aver. glzLaId and neck or the chicken
ana put them over the fro 10 COOK IN Q
generous quart uf watei. Let them bot
until they are trr.ter ana the water Is
reduced one+hslf Dram on the wnter
'hop Them reiy me and return rnen
10 'hr llluld In @nl, n they Nc:e c-oked
MIA he'lmng tablespoonful VI ion
~hh Vne-thiid Ut a. cup of cold water
"'iu SIN II into tho mixture. Season
WIN 'all and pepper. and puce the par
eon'ihius The mixture over the back O
INT III" 10 cook slowly tot rlrtt-en min
u'NN Mran wnIo. pGi tho roast et
'u''krh ufUu Al heated platter, remove
.a' surplus fat rruu, The drlppings ir
'"c pan add u small cup OF water ant