The Plymouth tribune. (Plymouth, Ind.) 1901-1911, 1906-01-18
WASHING SILK HANDKERCHIEFS.

WASHING SILK HANDKERCHIEF
No soap should be rubbed on the
silk; no soda should be mixed with
the water and the handkercniefs
should on no account be boiled A
not, thick, soapy lather made with
cleansing the handkerchiefs, which
should afterward be thoroughly freed
from all soap by riHsing in plenty OF
cold water. and when most of the
water has been pressed out they
should be dried, if possible, in the
sun.
Tea leaves. damp salt or news
paper that has been soaked in water
and then squeezed dry and torn into
pieces are all very good for taking up
dust when sweeping heavy carpets.
but tea leaves should always be rims
ed in water before using, especially
if the carpet is a light one.
Orange peel burnt in a room will
destroy any c,ose foul smell. Place
the peel il a shallow pan and let it
burn for several minutes.
When washing glassware do not
put it in hot water bottom first, as it
will be liable to crack from sudden
expansion. Even delicate glass can
be safely washed in very hot water il
slipped in edgewise.
Even candle ends can be of use.
Collect all the small ends melt them,
then add as much turpentine as you
have candle grease. Let it cool, and
use it for polishing floors, oilcloth.
etc. This makes a splendid polish,
and is much better than beeswax.
Be very particular about disinfect-
ing the kitchen sink Washing soda,
two tablespoonfuls to d gallon of boil
ing water makes an excellent and in
expensive wash to pour into the sink
after you have finished using it.
Cream for Bon Bo1s-Three cups
sugar, one and One-half cups water,
one-half teaspoon cream tartar, hav-
or with essence vanilla. Boil until
drops will almost keep shape in wat
er. then pour into a bowl set in cold
water, stir steadily with a silver or
wooden spoon until cold enough TO
bear the hand, then place on plat
ter and knead until of fine even
texture If too hard, few drops OF
warm water may be stirred in; if too
soft. it must boil again. This is the
general foundation of cream bon bons.
1t may be favored with chocolate, by
adding a tablespoon of melted choco-
late while the syrup is hot.
ValGis Cream-For a medium-sized
mould have four sponge cakes cut in
10 thin slices with preserves between
each. Pour over these sufficient flaw
oring extract to moisten, Have ready
a pint of good custard, favored with
the grated rind of lemon and lit
tie more sherry. Dissolve one ounce
strain it into half pint of whipped
cream. Arrange the pieces of cake
in an oiled mould. add the cream to
the custard, fill up the mould and
leave until set. Turn out to serve and
scatter chopped pistachio nuts over.
French Beefsteak-place in a roast
ing tin a piece of the best rump steak:
dredge with -four, pepper and salt,
almost cover with water, roast for
twenty minutes; then cover with slic-
ed onions, pepper, salt, roast thirty
minutes; cover with sliced tomatoes,
roast twenty minutes; then sprinkle
over with grated lcheeSe, roast again
for ten minutes. Serve on a hot dish
and if basted every ten minutes pre-
vious to the sprinkling of the cheese
it will be very tender and delicious
Philadelphia Ledger.
Fruit Wafers-Mix a cup each of
cleaned raisins, figs, dates, and nuts,
and force twice through meat chop
per. Add a few drops of vanilla or
lemon juice, then knead until well
blended on board dredged with con-
fectioner's sugar; roll to. a thickness
of one-fourth inch; cut into rounds
with the top of salt shaker or into
three-fourth inch blocks with knife.
Roll in granulated sugar and pack in
tin boxes between sheets of paraf-
fine paper.-Good Housekeeping.