Middletown transcript., 1906-12-15
USEFUL THINGS TO KNOW

There Is nothing SO economical and
satisfactory for the bedroom closet fool
as table oiIcloiil. 1t comes in al! coiors
and can be purchased to harmonize with
rugs, carpets and other furnishings. A
damp Goth viii wipe il up in few min.
ufes, With little dust or tronble, and Il
alwas look ,isa, and c'ean.
Many housekeepers are not successful
N canni;.g fruit, and frequently find
their jars running over or working, a
few weeks after heing sealed and put
ava; Tbs ula, be due to several causes,
via imperfect fruit, unsteriIized cans, or
tops That are imperfect and not air tight
When caused by the latter, 1t is easily
relnedied by melting paraffin or sealing
wax aid dipping the top of each jar, after
il Is tightly screwed down, in tue melted
wax. After allowing it to cool and
harden, ii any airtoles show dip again.
So many uses can be made OF waxed
pal,er that it is good economy to save
every scrap that comes into the house.
Large sheets Of this may be SAVED from
cracker boxes. aud many small cardboard
boxes Containing caudv, seedless raisins
and utlier fruit are lined With very
good quality Of waxed paper. This paper
Is tne for wrapping up lunches. II keeps
bread and cake moist, il is good 10 paste
over the tops Of ieily glassessor pots of
jam, and, in fact, is so handy that it pays
to save every sheet.
In loiiing eggs hard, Pot them in boil
ing. water. 1t will prevent the yolk from
coloring black.
Ii tie skin of fowls peels easily it is a
sign Of yonth. II the spnrs Of chickens
are over quarter Of an inch long it in
dicales old age.
When spoons become discolored from
eggs, scour them with fine table salt.
This will remove the discoloration, which
is caused BY the sulphur in the eggs.
Instead Of putting food into the oven
to keep hot for late-conlers, try covering
it cosely with tin and setting il over q
saucepan of hot water. This plan will
keep tile food hot, and at the same time
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No better way OF dusting the walls Of a
room can be suggested than to cover a
broom with bag Of heavy canton flannel
made with the fuzzy side out. j draw
string at the top allows the bag to be
drawn tightly about the broom.
Lemons may be kept long time
months-under glass. If you are not
going to them inm, d ateIy, lay them
on fiat surface and inyert a goblet over
each one. After six months imprison-
ment in this manner they have been
taken out as fresh as ever.
Water in which vegetables haye been
boiled should never be poured down
sink, for it causes very lingering and
disagreeable odor TO permeate the whole
house such liquids are best thrown out
npon the earth, where the smell will
esaporate without being unpleasant.
Use strong soda.water with plenty Of
soap for cleaning windows. Rinse freely.
Finish off with succession of warm, dry
cloths.
A moldly or squeezed-out lemon put
into dirty saucepan hall-full of water
and boiled for half an hour, cleanses it
perfectly and removes all odor.
When a knife has been used to cut
onions, wipe it with damp cloth and
rnb il briskly with coarse salt. The OBJ
jectionable smell will then entirely dis
appear.
Milk is an excellent substitute for soap
in washing dashes. Ii not only softens
the hardest water and gives dishes clear.
polished look, but it prevents the hands
from cl,apping. It also prevents greasy
scum from appearing on the top of the
water.
When oilclotll has been down for few
months, and is losing the shiny surface,
it can be renewed easily, aud il will last
twice as long. Melt little ordinary glue
in pint OF water. letting it stand on the
top OF the oven till dissolved. Wash the
oilcloth thoroughly and let it dry. Then
at night, when the traffic Of the day is
over, go over the whole thing carefully
With a flannel dipped in the glue water.
Choose dry day for it, and by morning
the glue will be hard, and will have put
a fne gloss, as good as new, on your floor.
To remove the smell Of cooking pour a
few drops Of oil of lavender into pint of
boiling water. Open the window Of the
room and carry the basin around few
times. lna lew minutes all odor OF cook-
ing viii have disappeared.
Always put the sugar used in pie in
the centre Of the fruit, not at the top, as
this makes the paste sodden.
When peeling onions, begin at the root
end and peel upward, and the onions will
scarcely affect your eyes at all.
In boiling meat for making soup the
meat shonld be put into cold water, in |
order to extract all the goodness from the |
meat.
A thin coating made Of three parts
lara, melted with one part resin, aud
applied to stoves and CRATES, win prevent