The midland journal. (Rising Sun, Md.) 1885-1947, 1904-08-05
HOW TO WASH cHAMoIs.


Not every housewife knows how to
wash chamois leather so as to make 1t
as soft and good as new. First pre-
pare a weak solution of ordinary wash
ing soda and water, wet the leather
with this, and rub into it plenty OF
white curd soap Leave the leather
lying in this for two hours, then rub
it between the hands till it is quite
clean. Rinse the leather in a fresh
weak solution of soda and water, to
which has been added little soap.
It Is rinsing leather in pure water
that renders it hard. The small par
ticles of soap in the water impart to
it silky softness. Finally. wiring the
channels in a rough towel and hang 1t
where it can dry quickly, pulling and
brushing it well as it dries.
KNOCKERS FOR BEDROOM DOORS.
No late corners to breakfast will be
able to make excuse that they did not
hear themselves called" in the future.
and housemaids' knuckles will escape
q sore trial at the hands of unwilling
risers. for door knockers are now fas'
tened to up to date bedroom doors.
says the London Daily Mail.
They are not only exceedingly use.
full. but very quaint and ornamental,
being exact replicas in brass in
smaller size of the famous Durham
Sanctuary knocker
This knocker with its gargoyle head
dates from the Norman times. when
it was the privilege of the church to
protect fugitives at her portals. The
fugitive had only to knock, and at any
hour of the day or night the door
would be opened to him by the porter
who dwelt in rooms above.
USES OF SOUR MILK AND CREAM.
Cake, biscuits. cornbread and many
things of similar nature are more
tender and moist If made OF sour
cream or milk and soda than OF sweet
milk and baking powder Tor Its equt
valent-a mixture of soda and cream
of tartar). The mistake that many
cooks make is to add too much soda.
Just enough should be added to coun'
teract the acidity Of the milk, the
sourer the milk the more soda neces-
sary.
Cream or milk that has just turned
to a jellylike curd should have rath-
er scant measure of soda. while milk
that has stood two or three days In
moderately warm place should have
an even measure.
Sour milk that has stood long
enough to acquire bitter or mouldy
taste is unfit for use and should be
thrown away. While 1t is not desirae
BILE to use much soda. the other ex-
IRENE must also be avoided. Too lit
tie soda with some milk will leave the
cake or bread heavy and sour in flavor.
1t takes a great deal of nice discrim-
nation sometimes to decide the exact
amount of soda needed. Milk that has
a sour taste but has not yet loppered
requires a little cream of tartar, and
should be used as sweet milk is, add
ing a very little more soda and
very little less cream Of tartar.
In all recipes where sweet milk Is
required a rather scant half teaspoon
full of soda should be used to every
somewhat round teaspoonful of cream
of tartar. In making biscuit with
milk that has a sour taste, but has not
loppered. liberal half teaspoonful
of soda Is necessary to every scant or
even teaspoonful of cream of tartar.
Biscuits made with the mornings milk
that has ungraciously begun to turn"
(u this rule is followed) are especial
ly nice and tender. An ordinary cake
is often improved in the same way
New York Tribune.
RECIPES.