Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1899-04-20
To Clean Glassware.

To Clean Glassware.
Glassware will last longer and look
better if the following hints as to its
care aud preservation are regarded:
Tepid water, the best CASTLE or
other pure soap and a stiff brush are
the first essentials.
After washing and rinsing place the
cut glass in lockwood sawdust.
This will absorb the moisture in the
cuttings.
Next remove the sawdust from the
plain surfaces with soft cloth. BY
following these directions the original
clearness and sparkle Of the glass will
be maintained.
Shot should not be used in carsfes,
cruets, toilet articles and similar YES
sells. 1t is very apt to scratch the
glass aud thus mar its beauty.
Prosa:o potato peelings are the best
aids. Let them remain in the glass
ware over night. and then rinse out
with little tepid water.
A very important point is to avoid
sudden changes from extreme heat to
extreme cold and vice versa.
A pitcher or tumbier which has
been filled with ice water, q tray that
has been used for ice cream, if plunged
at once into hot water will be apt to
crack.
Use tepid water, and the risk Of
breakage is avoided
The sudden change from heat to
cold is just as dangerous. Glassware
| .11."''la never be removed from
Come -neu,eo aa. ..~.o... ,-.---A~----~.y
| into contact with a cold substance.
Cool the glass for time in water be.
| fore subjecting it to the extreme tenn
| perature.
! Hot Cheese Sandwiches-Made OF
Graham bread, sliced very thin. and
spread with paste made by rubbing
six tablespoonfuls Of freshly grated
cheese with two otablespoonfula Of but
ter. Sprinkle with salt. dash OF
paprika; press the two sides firmly to-
gether and serve in hot butter. Cut
the sandwich any shape you choose.
Suet Pudding A cup of suet.
chopped fine; one of sugar, half
cupful Of molasses, three of -four,
four eggs we'll beaten When these
ingredients are stirred together, add
cupful each ot raisins and currants,
floured, and such seasoning as you
prefer. We take ours plain. Serve
with soft dressing OF butter and
sugar, or butter, sugar. -four and
vinegar.
One-Egg Lunch Cake-One tea.
, spoonful OF butter, one scant cup OF
sugar, one egg, one and half cups OF
-four, scant three-fourths cup Of milk.
three -fourths cup Of currants, one tea
,, spoon Of baking powder. Rub the but
ter to cream, add sugar gradually
then q we'll l-beaten egg. Sift the douI
and baking powder together, add thu
! -four and milk to the mixture, bea
we'll; then add the currants. Beat NJ
. thoroughly and put in a loaf pan lined
! with creased paper. Enough for sev
eral meals Can be baked in small
, patty pans.
3 Delicious Cabbage Take m edium
sized head OF cabbage and cut it tbs
! same as for cold slaw, and place it il
r a stewpan with boiling water enougl
n to cover it; add teaspoonful OF salt an
s boil half an hour; then drain of tn
n water and add one-half cupful 0
s good vinegar and tablespoonful o
9 sugar; then set it on the back part o
e the range, to keep hot until the din
= ner is served. Just before sending
9 to the tai BILE, add half cupful OF ric
b cream. Cabbage cooked this way
y excellent when cold. The only trou
0 be Is, there Is seldom any left to &c
|. cold, and all say it is delicious.
,. Savory Pyramids -Three-quarter
r OF pound Of cold meat finely choppe
e ANY sort Of fat pork, three eggs, 81
% heaping tablespoonfuls OF fine brea
e crumbs, three ounces Of butter. meltet
g orc tablespoonful finely minced par,
u Icy, pinch Of cayenne, q teaspoonf,
i. 0. salt (scant), q ,easpoonful of grate
r lemon peel, fresh or dried Nix the,
ingredients. moisten the whole Wit
i gravy, milk Or cream: form into pyr,
D. raids by rolling between the palmi
i dip In beaten egg, roll in crsck'
s. crumbs and bake npon creased ii
u II hot oven for about thirty minute
20 Impossible 20 state exact liquid =
n quired TO taoisten; conditions va1
With meat and bread nAAd