Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1904-12-15
Household Hints

iron and there the glass can be safe
ly severed.
To clean pianoforte keys-The
ivory of pianoforte keys turns yellow
by exposure, but may be whitened if
carefully treated. First wash the
keys with a solution of soda, taking
heed that no moisture falls between
the keys; it is best to remove these
from the instrument whilst cleaning,
hut some ladies may not understand
how to detach them, so had better
leave well alone. When washed,
cover the ivory with a solution of one
part of nitric acid to eleven parts OF
water, thickening it to a pastehke con-
sistency by adding powdered Written
ing. Leave this paste on for one
day and brush off the next, trying to
prevent the powder finding ingress be
tween the keys.
To freshen black satin-Shininess
or spots upon black satin garments
may be made less conspicuous, ii not
altogether unnoticeable, by spongins
the right side Of the material with
equal quantities of spirits OF wine and
warm water mixed. Follow the
thread Of the material and never work
across it or upwards. While still
damp. iron on the wrong side.
On Cold Day.
No luncheon plate is kindlier than
a well built curry.
CTried sweatbreads - Three
sweetbreads, three pints OF veal stock,
one small onion, one lemon, table
spoonful of curry powder. two ounces
OF butter. and salt to taste. Boil
down the three pints Of stock until II
becomes one pint, add to it,the juice
OF the lemon, curry powder. butter.
and sufficient contour to make il
little thick, adding at the last the on
ion cut up and fried. Divide the
sweetbfeads into small squares, stem
them in the gravy until cooked. and
serve in a deep dish. with a wall of
boiled rice round it.
Curried beef or mutton-Take some
lean meat, cut into dice and fry light
II in butter. Add a cup of stock. a
crushed Glove OF garlic. tunless dis
liked. and simmer gently for one
hour. Now slice and fry In butter
three large apples and two large on.
ions and press these through sieve
Remove the Glove of garlic from the
stewpan containing the meat, and add
the apples and onions, a heaped up
tablespoonful or more OF curry pow
cheer OF the occasion, will manifest
der. two slices OF cour tanarind, some
chopped mango chutney, and little
ported ginger. Into this pour the
contents OF cocoanut, If sweet cocoa
nut milk Is obtainable. otherwise
CRATE four ounces of cocoanut and
stem in half a pint of water for an
hour then strain.
Curried fish-Choose a firm fish
that flakes well, such as turbot or
fresh haddock. Boil and fake. Place
half pint of the water it was boiled
in in a stewpan, stir in two table
spoonsful of curry powder and some
chopped mango and chutney. Sim
mer the fish in this sauce for twenty
minutes, thicken slightly with little
HOuI anu just DtlOIt SGtNluS duu lNu
tEblespoonfuls of cream.
Curried Oy sters-Open some oys
tiers. allowing six for each person j.
small, and place in bowl with tha
liquor they contain. Prepare q sauc
by frying two large sliced onions in
butter and mixing with two table
spoonfuls Of curry powder, some slices
OF sour tamarind. two ounces of graf
ed cocoanut. and little fish stock
Simmer for half an hour. thicken with
little -four. and then add the oysters
and their liquor. Simmer Cor three
minutes, then squeeze in the ioyice 81
lemon and serve hot with the usual
Accomplishments Of rice and duck.
Nut Oaks.
One cup of sugar, two cups OF -four,
one-third of a cup of butter, half a cup
Of milk, two eggs, two teaspoonfuls Of
baking powder. two cups of ra'sns,
seeded and chopped, and one cup OF
walnuts.