The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1901-02-16
HINTS TO HOUsRKEEpERs.
A variety of Information for Those
Who Are just Begin-
ming.

Oatmeal bags are made OF t1annA,
preferably, or of cheesecloth, Of a size
desired, say six inches, more or less,
square. They are filled with oatmeal
ground to flour, in the proportion Of
one and half or two pounds of oat-
meal, quarter of a pound cake Of
fairy soap, cut or shaved, and pulver-
lied orris root. Thoroughly incor-
porate the fairy soap and the oat-
meal, and use as much or as little, or
none at all, of the orris powder, al
preferred. Oatmeal and fairy soap will
fill the bath bag satisfactorily, and
once used few persons will forego the
pleasure of having one always ready
for the bath, says the Boston Budget.
The newest patties are made Of
cheese and vermicelli and are pre-
pared thus: Break vermicelli into
small pieces and boil in sailed water
until tender. Make o cream dressing
of two tablespoonful of butter, one
tablespoonful of flour, one cup Of
cream and one-half teaspoonful of
salt. Put in patty shells layer Of
vermicelli, then a layer of the cream
dressing and CRATE some cheese on
top. Bake brown.
Doilies, which are folded corner
wise, have the whole of the corner
which is uppermost embroidered with
detached blossoms. 1t is pretty
new method of putting on the em-
broidcry and is effective when the
dolly is unfolded. They are the orig
ina idea of Il woman who does a good
business in articles of this kind.
Crisped crackers to serve with On
oyster stew or any white soup are
quickly prepared substitute for crou-
tons or toast fingers. They are made
by splitting butter crackers and
spreading one side of each with but
ter. Arrange in pan. with the but
| tered side up, and brown in q hot
oven.
In roasting meat turn with spoon
instead of fork. as the latter pierces
the meat and allows the juice to es-
cape.
New shopping bags are miniature
dress suit cases, sort of cousin ger
man to the old-fashioned rcticules Of
our grandmothcrs. They are some
what larger than the Boston bag and
considerably more capacious. AS an
ally to the suburban shopper they are
| invaluable, and the metropolitan buy
or finds their offices more than
friendly.
To make chestnut soufllr which,
by the way. is excellent for a dinner
| dessert, boil II pint of shellcd chest
| nuts in snltrd water until they are
soft. Drain them, remove the brown
skins and rub them through a sieve.
Cream together onc-hnlf rupful of
sugar and four tahcsponnfuls Of but
tor. Add to the mixture the chest
nut paste. the beaten yoiks of four
eggs, one half cmprul Of bread crumbs,
II cupru of milk and the juice and
grated rind of one lemon. Beat all
together thoroughly. Then fold in
the stiilly beaten whites of four eggs.
Turn into ~ b,lt"rcd mold and bake
for Is or - minutes. Serve with
sugar and cream.
TO .nrnish n salad of apples and
celery, nrrnng" nnprrIrd thin wedge
shaped sections of the apple with the
skin mrprrniusi. around the inside
edge of the dish, and decorate the
middle Will camlirh cherries and cell
cry tons.
Fresh air in he bathroom. pcnti-
full flushing with water, and dsin-
| frrtin~ twice n month. is II small price
to pay for that measure Of health we
all desire. The very best diSinfcctnnt
is copprrns. You may buy it in crys-
tails and dissolve Il couple of pounds
for the I've in about Il gallon of wa
ter. and pour portion of il hot down
all your drains. IL has no odor and
is easily handled.