The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-11-24

lowing mixture: To the white of an egg
add the juice of one lemon and a tea
spoonful Of sugar and take teaspoonful
at frequent intervals until the voice is
cleared.
If a dainty bit of neckWear or a light
blouse has acquired an unsightly spot,
rub both sides of the cloth we'll with a
cake of magnesia and lay away for a day
or two. When the magnesia has been
carefully busted off, the spot will in most
instances have disappeared.
Before using lamp chimneys, put them
on a stove in a basin Of warm water and
bring to the boiling point, then allow them
to cool slowly and they will break much
less readily when used. Be careful that
they do not come in contact with each
other while boiling, as they will be very
liable to break.
One careful housewife always puts the
name in the rubbers of all Of her family
in ink; also a label with name high up on
umbrella handle inside; in boys. caps,
shopping bags, lunch box or basket. This
saves endless. confusion and is economy.
A woman who suffers from perSpiring
palms lines each glove with a piece of
very thin oil silk covered with thin mus
lin. The silk is pasted down on the in
side OF the glove with just a suspicion of
pure gum arabic mucilage applied 80
dry that 1t cannot stain through. Oil silk
is the material Of which the ordinary
dress shields are made. She says the
presence Of the lining is not noticeable
in any way when the glove is on the hand,
and works marvels in keeping the hand
coveing intact.
In trying to hem liberty silk on the
machine, women have great trouble be-
cause of its being dragged into the feeder
and cheWed up. The idea of putting a
strip Of paper between the cloth plate
and the liberty silk and sewing them to-
gether remedies the evil as the paper
may easily be torn away.
Don't add stale bread and butter sand
wiches to the crumb basket Put them
into toaster still laid together and toast
rapidly over clear red fire on both
sides. Serve hot. You will find them de-
licious, crisp outside. soft, warm and but
tered inside. If it is a sandwich which
has chopped meat or nut mixture be-
tween, toast in the same fashion, then
pour over a hot, thin white sauce. This
makes a delicious luncheon or supper
dish.
Apples are now at their best, abundant
in quantity, excellent in quality, and
reasonable in price. Use them, freely
every day. No pie is more acceptable
than wel-made apple pie, but the fritz
ters and pudding for which directions are
given below are an agreeable variation. =
Apple Fritters-Beat one egg until very
light add one-fourth cup of milk, one
tablespoon Of melted butter. one-fourth
teaspoon Of salt, and flour sufficient to
make almost a drop batter Beat it
thoroughly and let it stand at least an
hour to swell the flour. Beat again Just
before using. Core and pare three ap-
pies, and cut in half-inch rings Sprinkle
with sugar and SPICE. Dip each slice in
the batter, taking up only as little ais
possible, and cook in deep, hot fat.
Sprinkle with powdered sugar and serve
with roast duckling., - -~.,5sG
Apple Pudding-Pare, core and chop fine
enough tart apples to make one pint. Mix
with them one cup of stale mot dried)
soft white bread crumbs. Beat the
whites of four eggs until stiff, then beat
the yolks- until quite thick, add to them
one-fourth cup of sugar. which has been
creamed with one tablespoon of butter.
add one-half teaspoon of salt, one-half
teaspoon of allspice. Stir this into the
crumbs. then add the whites, and when
we'll mixed pour it into small cups Wen
creased, and let them steam one hour.
Serve hot with hard sauce. I 49,