The San Francisco call., 1899-12-24
Jhinqs to Enow.

Things to Enow.
CARE OF THE DISHCLOTH-As tho
dishcIotk is an important factor In tho
kitchen. great care should he taken 20
keep Il clean and most Of all 70 its use.
Germs OF all descriptions ledge In
greasy dlshcloth and many physicians say
that diphtheria has been known 20 start
from Just this cause. 10 Is best 10 have
the cloths well washed after using. Many
servants do not take the time or willfully
neglect 20 do this and IL IL best 20 watch
and see that fresh cloths are used as often
as are the tea towels.
SALT To CLEAN within order %
remove 10 gummy black that sometimes
gathers on lamp chimncv- rub salt on
with dry cloth.
USE OF KEROSENE-Kcr Kcrosene f. ono
OF the purest and most effective agents
for cleaning the grease and CRIME from
kitchen utensils. II q little Is put In soma
lukewarm water II Is every bit as good
as hot water and soap and does away
with half the labor Cf dishwas hing At
first it seems outiandish TO put this H.
smelling stuff on the dishes. hut II ono
stops and considers that the odor cannot
stay o.. glazed surface any length 81
time and then uses the kerosene a few
times. the dishwater will never be with
out 1t. II completely purites porcelain
and other glazed wares.
TO SOFTEN HARD WATER.-BOiling
will soften water. but to soften without
boiling drop in the bucket n piece OF
chalk quantity you desire. as % Is harm
less. In a short time the water will be
quite soft.
PUTRID WATER-When water smells
bad it is always well to put in lump OF
charcoal and "A large one at that.
TO POLISH JAPANNED WARE-In
order TO give a tray a new look polish
with a little powdered whiting or "A little
-four. being careful not 10 scratch the
varnish. Rub with a soft cloth to get the
-four off.
RUST ON STOVES-A stove in use sell
dom gets rusty. but one which has been
put away for the summer is apt 20 and
the only preventive Is TO rub often with
kerosene.
TO POLISH KNIVES-The housekeep-
ers who use steel knives find II very dif-
ficult to keep them clean. that Is free
from rust. especially IL they are not used
often. The best way 10 treat them is to
rub them with sweet oil before putting
them away, ana then carefully wrap
them In soft cloth.
ABOUT STONES-To keep stoves look
ing bright and clean they must be rubbed
every day. When using the polish ~ a
little turpentine is mixed with II. ~ will
prevent rust and make the stove look like
new.
BRASS KETTLES-To prevent verdi
girls mix salt with vinegar and bring 10
a boil; then wash the kettle with II. dry
and polish with wood ashes. Wash again
and the kettle Is ready for use
TO CLEAN TINS-In washing tins add
ammonia TO the water. rinse well and drv
thoroughly.
TO PURIFY JARS-Make a strong N
luton Of soda and water. heat and an the
4uVr Lott ff
fectly clean.
TO PREVENT ANTS-Cayenne pepper
blown into crevices where ants are seen
Will drive them away. and also any mica
that want 10 come in.
WALL PAPER should he cleaned bv
brushing with broom. on which has been
tied a soft. clean cloth. After wipirR
down rub lightly with slices OF stale
bread.
TO THICKEN LIQUIDS-In adding
cOrnstarch, -four or any starchy rnateriai
TO hot liquids, first mix with cold wafer
making a smooth paste. then add enough
water 10 make II thin enough TO run: pour
it slowly into the hot mixture and stir
until perfectly clear.
TO ADD EGGS TO .SAUCES-When
sauces are to be thiCkened with eggs IL
is better TO cook the sauce I'm a double
boiler. Do not boil. but just bring 10 tho
boiling point.
TO SEASON MEATS-Never season
meats when raw. as II causes them 10
harden. When roasting on boiling. salt
when partly cooked or when beginning To
get tender.
TO ADD FLAVORING-In mahinr
blanc manages, custards and all dishes OF
that Kind, add the flavOring last. other
wise u will pass off in the boiling.
TO BROWN FLOUR-Cover the bottom
OF pie plate with enough sifted -four TO
be an inch deep. Place I'm a moderats
oven and stir frequently until the flour ia
light brown. When cool put into glass
Jars which have a rubber TOP and close
tghtly. Flour Kept in this manner viii
Keep indefinitely and always be ready for
use. Aux
TO CLEAN CURRANTS-Put the chr
rants In a pan and sDrnkle thicklv with
nour' ruD them between the hands until
1ne stems are rubbed off: set them I'm a
colander and let water run through. IIft-
Ing constantly so as TO let All tbS grt.
pass out. Drain well and dry I'm a towel
theh out on pan and set in the oven
SURFING often. Too hot an oven will rnaks
them hard' so II is always safer TO dry
them ia the sun.
10 SKIM SAUCES-To skim sauces or
gravies draw the sauce pan 10 one st1s
OF the stove. drop Ia "A spoonful OF cold
water; the grease will rise 10 the top. and
tnen can be easily SKINNED off.
TO PREVENT CURDLING-whsr
adding tomatoes to milk or cream heat
them and then add pinch OF soda. This
will prevent curdling
TO REMOVE THE ODOR OF ONIONS
Put In the kettle or saucep3n Soma
wood ashes or soda and All with wate-
Let the water boil and then wash.