Middletown transcript., 1907-07-13
USEFUL THINGS TO KNOW

4
Remember that bones, scraps and tough
pieces of meat, as well as carcasses OF
chicken and turkey, may be used in max
ing soup stocks. Small portions of fresh
vegetables add much to the seasoning OF
the stock.
A paste OF salad oil and salt is said to
remove the white marks on polished
| trays or tables occasioned by placing
upon them heated dishes. The mixture
should be spread lightly over the stain,
and allowed to remain an hour. 1t may
then be removed with a soft, dry cloth,
and the discoloration will vanish with it.
An attractive centrepiece can be made
for the table by using low, wide, green
dish from which arise daffodils or tulips,
their stems being supported by the heavy
metal stem holders which come for this
purpose. These holders may be had in
the shape of turtle, and can be bought
at large japanese shops.
Ii you are storing your household
effects for an indefinite period, wrap all
table and bed linen, or, in fact, any white
material, in dark blue paper to prevent it
from turning yellow.
The lintels of the doors of room and
the woodwork round the windows when
enameled white or in pale colors fire.
quently become marked with the i'm
preston OF fnger-tips. A piece of flannel
dipped in kerosene will effectually re-
move all traces, but after rubbing the
woodwork the surface should be washed
with clean cloth dipped in very hot
water, this being the only method of
removing the smell of the OIL
Old pieces OF velveteen should, after
they have served their original purpose,
be saved for polishing cloths. They will
answer the purpose of chamois for plate
cleaning, ETC., perfectly, and save buying
anything fresh. Wash the velyeteen
cloths as often as needed in soapy water,
and hang out to dry.
Cloth balls are very handy to have in
the house for removing spots. Take half
pound of dry fuller's earth and moisten
it with little lemon juice. Then add
half an ounce of fnely-pulyerized pearIash
and work into thick paste. Roll into
email balls, and set them in the sun or
little distance from the fire to dry. In
lew hours they will be ready for use.
When required, the stained cloth should
be moistened with warm water and
rubbed with the balls. Place in the sun
to dry, and then brush off the powder or
wash it out if necessary.
Rust on steel may bs removed thus
Cover the steel with sweet oil, rub it in
well, and let it stand for forty eight hours;
then rub the steel with unslaked lime,
finely powdered, until ell the marks dis
appear.
Ii the hands are always thoroughly
dried, after washing, with perfectly dry
towel, they should keep smooth even in
the coldest weather. An excellent plan,
however, is to re-lather the hands with
soap when they are clean, and leave a
very little soap on, and then dry.
There are times in everyone's life when
one feels that ones selt-control is slipping
away from one in most humiliating
manner. A great singer once told me
that whenever she was at all nervous and
wanted to really howl, she took a very
deep breath, and held it while she counted
ten. This she did three times in success
sion. Try it; it's really wonderfully
The proper way to fold mans coat for
packing is to lay it out perfectly fiat, with
the wrong side down. The sleeves should
be spread out smoothly and then folded
back to the elbow until each end of the
sleeve is even with the collar. Fold the
reyers back and then double the coat
over, folding it directly in the center
seam aud then smoothing it out carefully.
Most vegetables should be put on TO
cook in freshly boiling water.
Salt should be added to vegetables when
they are about two-thirds done.
Lying in very cold water for an hour
or more will partially restore to wiIted
vegetables quality and freshness.
Every green vegetable should be cooked
rapidly and uncovered, to retain its color.
If water is very hard, tiny bit of soda
added, no larger than a pea, will make
he vegetables cooked in it tender and of
better color. Ordinary water does not
.equire such addition. When soft water
8 used the salt must be in from the first
% prevent loss of flavor and substance.