The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1903-06-19

quarts Of raspberries. Repeat this
process once more, strain cerefully,
and add pound Of sugar to each pint
OF juice. Boil five minutes, and bottle
In serving, allow two-thirds Of water
and a generous portion Of shaved ice
TO tWo-thirds of the vinegar.
The familiar cold boiled egg salad
is greatly improved by the addition
of few split sardines and a bed of
WatercreSSes.
Centerpieces, either embroidered or
drawn work, are not seen quite as
much as formerly on top of the table
cloth. They are in vogue, however
doilies.
To remove any dish from q mold
when cold, wrap hot cloth about the
outside Of the mold for a minute or
two. To remove a hot dish, wrap a
cold cloth about it.
A little soda in water for greasy
dishes is a great help and bit of blue
in the water in which glass is washed
adds much to its brilliancy. Gloss
clothes must be free from all fluff.
udInD
juicy should never be left in ordinary
paper. Paper is made of wood pulp
rags, glue, lime and similar substances
with acids and chemicals intermixed.
and when damp is unfit to touch things
that are to be eaten.
To make veal loaf put a shin OF
veal into cold water and boil till very
tender. Take the meat from the bones
M YTit fExyn fnrfyr @i.aiy
very fine. Put bones and gristle back
into the water and boil till only about
a pint Of the liquid remains. Strain
this into another kettle, add the veal
salt, pepper, little lemon juice and
if 1t is liked, a little spice Boil
few minutes, pour into mold and sci
away to harden. Serve cold with
horseradish.
Care of the refrigerator is one OF
the most important details of houses
keeping and if left to the control Of
the average servant viii be neglected.
Once week is sufficient for ito
thorough cleaning. First, everything
should be removed from it. Take out
the shelves as wen and wash them
thoroughly in hot SoapSudS. scald them
and rinse in cold water. After theT
are wiped dry place them in the open
air and sun, if possible. In washing
the interior of the ice and food. closets
use skewer for the crevices and cor
ners and run a wire through the waste
pipe to be sure it is absolutely clear.
Then, after thorough washing, pour
quantity of scalding water into the
ice box and follow it with a generous
supply of cold water. Wipe dry and
leave it open for an hour or two.
Some housekeepers are not as pare
ucular as they should be in hanging
clothes on the line. The followinS
may be of some interest to many: A
sheet or tablecloth hung on the line
with the selvage at the bottom, and
especially if drawn tightly, will stretch
IN the middle more than on the sell
wage, and the clothes pins will often
twist the grain of the hem all out of
shape. They should be hung with the
hens down and be pulled slightly on
the line to prevent stretching in the
| middle. Towels, napkins and pillow
slips should be hung in the same way.
hens down. Before hanging them
there is an important part Of the works
to do, because 1t is a preventive OF
! more work later. and that is the
wringing Of the cloth. Instead of put
| ting such articles through the wringer
by the corner. or any edge that har-
pens to be most handy, keep this rule
| in mind, from start to finish, "the way
| OF the warp" Lift the articles from
! the water lengthwise rather than
| widthwise. Take the ends, not the
sides, in the hands, and lift the piece
| up and down in the water until
| thoroughly rinsed. then put the end
| through the wringer evenly and before
| hanging them on the line take each
| piece by the end and shake it we'll.
! Doubtless more than half of the labor
| Of ironing might be dispensed with IL
| one would remember that proper
wringing, shaking and hanging, and
particularly careful handling and fold
| ing when taken from the line, is, or
! should be, a part of the smoothing or
| ironing process.