Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-06-02

removed the glass should be rinsed in
clear HOT water-not too hot. however,,
il should then be drained for minute
or two. and when almost dry polished
with Piece Of clean, soft chamois.
When lamps are used in the household
{ requires a practical mind and a watch
ul qualifications which few serv-
ants appear TO posSess--to ohviatc the un-
pleasautness and dangers attending
them. The burners should be boiled ut
least once 4 month. all of them being
treated ut the same time. To do this
they should be placed all together in
tin saucepan reserved for the purpose,
and covered with boiling water, to which
has been added n good-Sized lump of
common washing soda. After fifteen
minutes of rapid boiling. all grease. dust
and charred remnants of wick will have
been looSened. The burners should then
be well rinsed with plenty of clear water.
dried with Il cloth and finally brushed
thoroughly with small, long handled
paint brush.
No less important than this operation
is the careful and regular trimming of
the wick. When the lamp has been filed
care being taken that ii is not filled
too full-the cap of the burner should
be lifted and tho wick raised to the top
of the cylinder which contains it. Then.
with a sharp pair of scissors, the charred
trimmed off, the corners being rounded
very slightly. Dull or smoked chimneys
can be cleaned by the method suggested
for cleaning cut glass; or they may be
held over the steam arising from n kettle
of boiling water, and afterwards polished
with piece of soft newspaper
The shining tin and brassware with
which our grandmothers' kitchen were
respondent have quito passed out of rec
ognition, and the average housekeeper
now stocks her shelves with a plentiful
supply of agate or granite ware. The
labor of keeping modern culinary uten-
sils clean really amounts to very little,
the only requisite being plenty of hot
water, a couple of small-sized scrubbing
brushes. some good soap and package
of washing powder or bottle of house
hold ammonia. The latter. which dis
perses grease as if by magic is especial
ly useful Every saucepan or stewpan
should, as soon as its contents are re-
moved be filled with hot water-a little
soda or soft soap being added-and set
on one side of the stove; within twenty
minutes it will need nothing more than
thorough rinsing and drying. When
securing is necessary, mixture of sill
yer sand and common salt is invaluable
for the purpose.
The wise woman who possesses a mar
BILE slab-the relic of some discarded table
or bureau-will have it set up ON sta
tionary shelf in her pantry or cool cor
ner of the kitchen, and will use it for
pastry and bread making. For rolling
dough, cutting meat. dressing poultry,
and, indeed, for most other culinary
preparations marble is the coolest and
most desirable of all surfaces to work
upon; and it possesses the distinct adj
vantage of being easily cleaned and de-
odorized
The far-seeing housekeeper always
keeps stock of old newspapers on hand.
knowing to how many uses they may be
applied For the kitchen stove no better
polisher is required and it may be burned
as soon as used, thus doing away with
dirty and malodorOus rags and brushes
As floor padding, to be placed beneath
the carpets. newspapers are particularly
useful, precluding the entrance of the
UBIQUITOUS mOth.-Pittsburg Leader.