The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1899-07-29
HOUSEHOLD HELPS.
for the Aid of the Busy
Housewife.

The passion for old-time things has
brought into fashion the homemade
rag carpet, but there are more artistic
ways of having it woven than the ever
lasting stripe. A handsome carpet is
a solid centerpiece of maroon. The
warp should be colored the same shade
as the rags, and all may be colored at
home, if desirable for economy's sake
with diamond dyes, and to utilize both
light and dark rags very handsome
border is made of shaded red and
orange woven in the old-fashioned
stripe. Another style is to have very
heavy warp used twice as thick as for
ordinary carpet; color it several de-
sired shades. This produces very
pretty checked carpet, weaving in the
rags in stripes.
No variety of greens is more valuable
than the dandelion, and when proper
ly cooked it is tel der and finely fla
vored. Wash thoro' ghly, put into boil
ingwater and cook or one hour; drain,
cover with sailed boiling water and
cook two hours longer. Drain again,
cut up fine, season with one saltspoon
Of pepper and one tablespoonful of
butter and serve with the following
sauce: Rub the yolks of two hard
boiled eggs until smooth; add one
tablespoonful of salt, one-quarter as
much white pepper and two table,
spoonfuls of thick cream. Beat thor
oughly, then gradually add one cup
full of vinegar; stir until dressing is
the consistency of cream.
Apple jelly equal to the finest ounce.
currant or crab jelly is made in the
following manner: Take apples. wipe
and slice them; use seeds, skins and
all; add sufficient water to cover and
cook until soft; strain through a
cloth, taking care not to squeeze. To
every pint Of juice allow half the juice
of lemon and pound of sugar. Boil
the liquid IS minutes over quick fire
before adding the sugar. Allow all
to come to the boil again, then remove.
The pulp remaining in the cloth may
be squeezed through it, and with lem
on and sugar added in the same pro-
portion as in the jelly makes most
excellent marmalade.
For mutton steak purchase two
pounds of mutton from the shoulder;
this can be had for half the price of
steaks. Have the butcher trim it care
fully and chop with two knives until
fine. Add one-fourth of pound of beef
suet chopped fine. Make into q steak
to fit your broiler, and broil over q
clear fire. Season when done with a
teaspoonful of salt and fourth as
much paprika. Place on hot platter,
dot with butter, using tablespoonful.
Pour around it tomato sauce.
In baking bread everything depends
on the oven. Many people bake their
bread slowly, leaving it in the oven a
long time, and this causes thick,
hard crust. When baking is necessary,
let the oven be quite hot, then put a
little ball of paste in, and, if it browns
to pale color in seven to ten minutes,
it is about right; if it burns, it is too
hot.
To prevent things in the oven from
being burnt or becoming too brown,
basin or pie dish of water should be
put on the lower shelf, so that the
steam can rise.
Miadew may be removed by dipping
the articles in sour buttermilk and
laying them in the sun to dry.
Never throw away beef marrow;
save it, and let it be chopped with suet
when making boiled pudding.
Cinders, if saved and wetted with a
little water, make n very hot fire for
ironing days.-Troy Times.