Middletown transcript., 1906-08-04
USEFUL THINGS TO KNOW

Wet scorcIled places, rub soap an
bleach in the sun.
Soak in weak solution OF cIllorida 0
lime for several hours. Rinse in COLI
water.
! Line the garbage cans with newspaper
and the garbage can be handled mucl
easier.
Celery stalks or leaves do much toward
removing the odor OF onions from hands,
dishes. etc.
Rub sewing machine oil stains with
lard. Let stand for several hours Then
wash with cold water and soap.
Il When the time for cooking vegetables
is limited, pour boiling water over them,
then drain and cook in the usual way.
/ Fill hot water bags through funnel,
else the water collecting around the nozzle
or mouth will rot the rubber at that
point.
Paraffin can be used the second time to
cover jelley and jam if it is washed clean
and boiled before being turned over the
fruit again.
/ To keep food hot that is sent upstairs on
a tray have the dishes heated first and
then set them on bowls OF hot water
Heat the covers also.
Hot water and soap generally remove.
IF fixed by long standing, use either
chloroform or naphtha. Both these
must be used away from fire or artificial
light.
Try washing the hands with little
sugar added to the soap. This greatly in
creases the lather and cleansing power,
and will remove dirt, chemical stains,
etc.
Plaster casts may be cleaned by rubbing
all over with mixture of beeswax, tur-
pentina and ammonia: All the dirt will
come off when the polish is removed, first
with brush and finally with soft cloth.
When starching any thing with fringe,
double the article in four parts, gather
fringe tightly in the hand, and hold it
while you dip middle in starch. When
dry shake the fringe well and comb with
course comb.
When the old looking glasses need re-
newing paint them OH the back with the
following mixture: Half an ounce of tin,
half an ounce of lead and three ounces of
bisnuth melted together. When slightly
cool add three ounces of mercury and ap.
ply with hare's foot.
To clean leather bags peel and cut a
banana, aud with the, cut portion rub
the bag all over. Finally go over the bag
with clean sponge dipped in meats foot.
Let this soak in for three or four hours
before polishing with chamois skin.
A flower whose stem is not long enough
to reach the bottom OF vase may be
stuck through a hole in the center of a
circular piece OF cardboard, cut little
larger than the top of the vase. Thus
the stem is in the water, but the flowers
and leaves are raised TO the proper height.
Baked potatoes can be kept mealy by
breaking them open as soon as baked.
This lets the steam out that makes them
moist after standing They should be
wrapped in crash towel and kept in a
bot place until eaten.
When soup has been made too salt, a
little vinegar and sugar carefully added |
will often overcome the fault. IF discoy-
cred in time, few slices of raw potato
scalded in it will have the same effect |
They should be strained out before the |
sonp is sent TO the table.
A cheap and useful tray-cozy can be
made by using a pasteboard box that |
covers the entire tray, which can then be |
carried through halls and upstairs without |
chilling the food. Tt is impossible to |
take too much pains about serving food |
hot, either on the table or when sent to |
rooms.
Dairy products require the greatest care |
TO prevent their becoming tainted by the |
atmosphere or anything that has an odor. |
No matter how agreeable it may be, it |
will spoil butter, cream and milk if they |
are left in a refrigerator with it. Fruit,
fish or any thing that affsets the air must |
not be near dairy products. Flowers will |
taint butter. Dairy products are exelu-
sive. Thew must have compartment by
themselves in refrigerator.
Stale bread and cake may be freshened |
by wrapping in damp towel and placing |
them in hot place until the towel dries,
and then putting them in stone jars COW
cred. Another way is to wrap in dry |
towel and place them in colander set |
over kettle OF boiling water. This |
steams the bread or cake, and it can be |
eaten very soon. Care must be observed |
not to let them get too moist. IT the |
crust seems wet, slip it into the oven and |
watch it for moment; let it get dry, but |
not hard.
To cook an egg daintily never let it |
boil. Drop it into water that is boiling,
and then set it in hot place to keep the
heat steady. For those who like the yel-
low soft aud the white set let remain in |
the hot water five minutes. It will be |
found delicate, the white like jelly, but |
not hard and tough as it is when the egg |
is allowed TO boil. II desired to have the
yelk hard it is only necessary to leave it
in the hot water seven or eight minutes,
according to the taste of the person who
is to eat the egg.
There is an art in making good apple |
sauce Tart apples that are tender and |
cook quickly are the best for the purpose
in summer spitzbergens the finely flav-
ored old-fasliioned sort, make the best
Do not peel many at time, peel rapidly I
as possible with silver knife and drop
into cold water as fast as peeled. Have
a teakettie boiling when slicing begins. I