Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1905-09-15
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. HINTS FOR THE HOUSEHOLD. 4
7 Practical suggestions by Experienced I
q Cooks and Housekeepers.

. Cooks and HOusekeepers. .
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When cleaning knives, mix a tiny
bit OF carbonate of soda with the bath
brick on the knifeboard, and they will
polish more easily.
When boiling green vegetables, add
a piece Of sugar to the water it is
quite harmless, and preserves the color
as we'll as soda would.
Potatoes baked in their skins will
always come out dry and mealy if a
small piece be cut off one end to allow
steam to escape in the cooking.
When it is put away the lid OF q
teapot should always be left so that
the air may get in; slip in a piece Of
paper to keep it open. This prevents
mustiness. The same rule applies to
a coffee.pot.
Egg stains may be removed from
spoons-caused by using them with
soft.boiled eggs-by taking a little
common salt between the thumb and
finger and briskly rubbing the stain,
which will soon disappear.
All green vegetables should be kept
in cool, dark place, but not in great
quantities. Roots OF all kinds should
be kept in dark, dry places, because
light, warmth, and moisture produce
either termination or decay.
A sure and simple method of testing
all canned foods is to press the bottom
of the tin with the thumb. If it
makes noise like machine oil-can
when it is pressed, the tin is not air.
tight, and the contents, therefore, are
unfit for use.
A burned saucepan should be filled
with cold water to which Q rather
liberal allowance of soda has been
added. Let it stand for an hour or so,
then heat the water slowly, and let
simmer for few minutes, and the
burned particles will come off quite
easily.
Before grating lemons it is we'll to
wash them in . pan Of lukewarm
water, for on examination it will be
found that the outside of q lemon is
anything but clean, and if put under
a microscope it will be discovered to
have many tiny specks on it which are
the minute eggs of an insect.
1t is better to use q wooden spoon
than one of metal when stirring milk
or soups, and before using baking tins
you should grease them inside thor.
oughly either with butter or lard. In
order to prevent them from burning
it is as we'll to take the precaution Of
sprinkling the shelves of the oven
with salt.
Do not soak potatoes more than a
few minutes before cooking them. An
excellent plan is TO boil potatoes in
their skins, as much of the nourish.
ment is thrown away with the peel.
Pour off the water as soon as the pota.
toes are cooked, and set them, uncov.
cred, on one side of the fire to dry.
Then peel and dish up for the table.
Corned Beef Hash.-Chop up very
fine corned beef, season it with pepper
and salt and add a little sour cucum.
Der or tomato pickle and two hard.
boiled eggs chopped fine. Moisten
this slightly with little hot water or,
better still, gravy. if you happen to
have it. Put the mixture into
creased pudding dish, cover with
mashed potatoes made very soft with
milk and butter, sift bread crumbs
over the whole and bake covered half
an hour and then remove the cover
and let the crust bake q delicate
brown.
How to Stew Meat.-Stewing has
been described As the most economical
method OF cooking ever invented. No
great heat is required, and practically
no attention is needed, and by this
process we are enabled to make use
of pieces of meat which while very
nutritious when carefully dressed.
would otherwise be too tough for
food. The meat is put in the stewpan
with . very little cold water-not
enough to cover it-snd then grad.
ually heated. Remember stews must
never boil hard. When the meat is
half done vegetables may be put in.
To Keep Dish Hot.-When it is
required that dish or plate of food
be kept hot for half an hour or an
hour or 80, waiting perhaps, for some
member of the household, a better plan
than putting it into the oven is to set
it with its contents on a saucepan of
boiling water, and let the saucepan
stand on the top of the oven or COW
cred part of the stove. The plate
should be covered with another plate
or close.fitting metal cover, so to pre-.
vent the food from becoming over
dry, plenty OF gravy should be added to
it, also an extra bit of butter If il is
anything very dry. A little milk
added to pudding that is to be kept
hot is sometimes an improvement.
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