The Carlisle independent., 1906-11-22
AROUND THE HOUSE
HINTS AND RECIPES WORTH CON
 SlDERATiON.
Simple Devices That Will Tend to keep the Hands in Good Condi- ,ticn-Directions for Some
 WAppetizing Dishes.

A hoSlsekeeper who has no maid was complaining of her inability to keep her hands in order because of dishwa5hing, from which, like thou sanGs< of other women, she shronk as almost distasteful task. An older housekeeper looking at the reddened fingers, with just a suspicion of grime round the nails, offered to buy an out fit for 20 cents that would be of great assistance in preventing the disfig- urement The list included a dish chain for rubbing black kettles or talk ing off food that had stuck in sauce pan, a soap shaker to prevent hand ling the soap or accidentally getting too strong suds, dish mop, which would keep the hands out of the wa ter most of the time. and handled sink scraper, with a stiff brush on one side and . scoop on the other, for cleaning the sink and taking up the scraps, a task which in itself does more than all else to make the dish washer hate her work. She added the injunction to use good soap, and rub all greasy dishes with a wad of news paper before putting them into the dishwater
 Some women can never be convert ed to using such little helps because at first it seems more natural to take the hand, but after perseverance for few days these little aids will be preferred
 CANNED PEACH PUDDINGS- Sift two cups of flour with two level teaspoons of baking powder, one-half teaspoon of salt; add one tablespoon of melted butter, two beaten eggs, and milk to make a thin batter or nearly one cup. Beat all we'll, then add the beaten whites of two eggs. Put spoonful of the batter into buttered cups, then half a canned peach and spoonful more of the batter. Set in steamer, cover and steam 20 minutes. Serve with vanilla sauce.
 VANILLA SAUCE.-Beat the white of one egs stiff, and three rounding tablespoonfuls of sugar. and beat well, then the yolk and beat again, and last three tablespoons of milk and half teaspoon or more of vanilla. Beat hard until smooth, and it is ready to serve at once.
 SPICED BEEF.-Put three pounds of the round of beef into kettle with water to cover; cook slowly until ten der enough to pull apart easily. The broth should be red one-half Tear the meat into shreds with a fork, but do not chop, stir in one level table spoonful of salt. one-half level tea. spoonful each of pepper, cinnamon, allspice and cloves. Put the whole into mold and when cold slice for serving
 PUMPKIN PIE.-To two cups of stewed and sifted pumpkin, add two- thirds cup of sugar, one-half level teaspoonful of salt, one level teaspoon of cinnamon, two we'll beaten eggs and enough milk to make four cups in all the mixture. Line plate with paste, making deep scalloped rim around the edge; fill and bake slowly one hour
 ONIONS WITH CREAM SAUCE Put the onions into boiling water and cook ten minutes, change the water and cook until tender. Serve with sauce made with three cups of flour, one rounding tablespoon of butter one-half level teaspoon of salt, and cook for five minutes.
 WHITE LAYER CAKE. = Cream one and one-half cups of sugar with one-half cup of butter; add slowly three-quarters cup of milk, alternate ly with two cups of flour sifted with two level teaspoons of baking powder Add the stiffiy beaten whites of four eggs and bake in three layers. Spread white icing between and over the cakes.