Middletown transcript., 1907-12-14
USEFUL THINGS TO KNOW

Ol FhFtOUs sOEtS, HOt uiSueSt WIKI WhtoE
and perhaps soap, any one who has thor
oughly washed out asupposedly clean
deep flower vase will testify to that.
Therefore few hints on the subject are
perhaps in order. For these same vases,
for instance, the best thing is TO mix a
gillof vinegar and tablespoonful of rock
salt, and pour into the vase, shaking we'll,
and allow it to stand little while. Then
shake we'll again and rinse with clear
water. For washing bottles or vinegar
cruefs, save eggsheIls in paper bag.
Crush them fine, put into the cruets with
warm, soapy water and shake we'll. This
will clean and not scratch the finest glass.
Il When baking pan gets burned in
using, put little water and ashes in it,
and the burned surface will come of
easily without necessitating scraping.
( This will not injure the dish. For ordi-
nary frying pans rub well with hard
crust of bread and wash in bot water.
| This, loo, avoids scraping, which is likely
1 to cause future burning.
Apan Of borax and sugar, kept under
the sink, will discourage reaches,
Plenty of hot water and washing soda
put down the sink pipes will keep them
clear, aud lessen the plumbers BILL
A piece OF lime or charcoal In the new
refrigerator will prevent the ''new" odor
and taste from clinging to eatables.
To successfully bake piecrust without
its filling, line it with paraffine paper and
fill with uneooked rice.
Enameled ware that has become burned
or discolored may be cleaned by rubbing
with coarse salt and vinegar.
A teaspoohfnl OF lemon juice to quart
Of water will make rice very white and
keep the grains separate when boiled.
A tablespoonful OF borax Ia an agree
able addition to the dishwater, and helps
to keep the hands soft instead of irritat-
lbR tHStAt nc nOdn dUcss
Mix blacking With milk, 1t will thus
produce fine polish and help to keep
the leather in good condition. Cut a |
cake of backing into small pieces, put
them into saucer, and pour over them
enough milk to make paste of the con-
sistency of cream. Place in a wide.
mouthed bottle for use.
Mix tablespoonful Of -four and the
same quantity of starch into a smooth |
paste with little ale, and pour over it |
sufficient boiling water to make stiff,
gunmy mass, stirring all the time as
when making boiled starch, and then
mix in a teaspoonful of melted size. II |
the paste be not needed for immediate
use, few drops of oil OF Glove should be |
added to preserve it.
Boiled eggs which adhere TO the shell I
are fresh. A good egg will sink in water.
Stale eggs are CLASSY and smooth of shell. |
The shell of fresh egg has lime-like
surface. A boiled egg which is done, and
dries quickly on the shell when taken
from the pan.is fresh. If packed in bran
q long time eggs acquire musty smell.
If you rinse plate with cold water 1
before breaking the eggs on it, add to
them pinch OF salt, and then stand
where there is current Of air, you will /
have no difficulty in beating them to
froth.
A salt ham should be soaked in cold |
water for twelve hours before boiling.
Put on in cold water, bring quickly to the
boil, well skim, and then let simmer
slowly till done, allowing half an hour
to pound and one half-hour over.
tablespoonful OF medicine is frequently
ordered to be given TO an invalid, but
teaspoons vary in size and depth, and
one may hold half as much again as
another. The safest thing to have is a
proper medicine glass, with tea and table
spoonfnls marked on it.
70 brown cake, place a basin of cold
water in the oven just before the cake,is
ready to pop" in. This simple method
will prevent the cake from burning, and,
at the same time, give il the rich brown
color so much desired by the amateur
co0k.
Soap should be bought--in large or
small quantities, as the case may bel
some weeks before ii is really required
for use, aud then cut into convenient
sized pieces, aud laid on shelf to harden
aud dry. II will then last much longer,
and make better lather than if used Of
once.
To freshen stale bread, dip the loaf into]
cold water OF milk. See that the oven isf
very hot, and place the loaf in ii for q
few minutes. This will renew it, and |
make it perfectly fresh, and. at the same
time, far more wholesome and appetizing i
than new bread. n
Candle ends are generally great waste
but they can, il treated in this way, be
used to tile ssbitters end. Take fairly
large cork-one that will ft into. the
socket Of the candIestick- -place pin or
needle IN the centre of it, and stick the
candle end on to this.
cure for a smoky lamp. When the
smokiness is not caused by dirt or any
defect, good scheme is to place 3 tea
spoonful Of vinegar In the bowl with the
oil. This will do much to improve the
light, making is clear and brilliant, and
will also do away With the unpleasant
smoke and odor.
Waterproof glue may be made fron
three parts Of gum shellac and one part Of
Iudia rubber, these being dissolved sep
arately in ether under the influence Of
heat and the Two solutions mixed aud
kept for time III sealed bottle. Water,
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