The Marion daily mirror. (Marion, Ohio) 1892-1912, 1908-09-09
g. VME ~ THE PAINT OF
Ca Su WV QUALITY
An Sherwn Williams
<EsEe Amman Sells Tt.
HOUSEHOLD NOTES.

A bit OF glue dissolved in skim
milk and water will restore old
crepe. Dip the crepe lightly into the
mixture and hang to dry in the open
all.
Colored French handkerchlefs will
not fade If they are dipped in salt
water before the usual washing.
Salts of ammonia mixed with lime
will take out stains of wine from
silks. Spirits OF turpentine is equal.
ly good for the same purpose.
Gold or silver lace can be cleaned
II It is dropped in pint of boiling
water containing a quantity of white
soap and ammonia. Do not attempt
to rub lace, but rinse It carefully and
pin to a towel to dry. Warm spirits
of wine will remove the tarnished
appearance should Il remain, though
usually ammonia will remove the
dull uster, but it may iniure the
color of silk thread, should 1t be
interviewer in the lace.
Gum arabic starch is obtained by
pouring boiling water over the gum
arabic, then diluting it to the right
consistency II is an excellent starch
for pieces that are starched to dry
and must not be ironed.
In choosing a chicken it should be
plump on the breast. fat on the back
and have white legs. An old chicken
is distinguished by its rough legs and
long hairs are found on the breast.
Save the salt bags, as they will be
useful TO hold poultices. If dried
beans are kept in them they will not
get weavel in them. BY cutting a
thumb hole on one side of the bag
it can be made into a convenient
glove, while polishing the stove. The
bag is also convenient for holding
soap that is slipped into wash
stand drawer.
Lemons will keep in warm wealth
er If placed in jars of cold water.
They can be kept for weeks in this
manner.
Cold peas, beans and potatoes
should be boiled together for half
hour, strained and the liquid season.
ed with butter, salt, pepper. Prepare
cupful of macaroni TO add 10 the
| soup.
Cold sliced tomatoes should not
be thrown out unless covered with
mayonnaise. Put them on in stew
pan, add one onion. piece of pars-
ley and a little sugar, and small
bag OF mixed spices. Cook until
tender and free from much juice.
Remove the bag of spices, thin with
vinegar and serve with cold sliced
beef or pork.
Ripe tomatoes can be cooked in
butter, and cupful of spaghetti
added will make tempting dish for
luncheon.
Dried bread is toasted and cover
ed with cooked asparagus; or cold
boiled or roasted meat chopped aud
fried in gravy is delicious on toast
IL served real warm.
Cold cereals can be fried the same
as mush; serve with gravy.
Buttermilk for cooking purposes
can be Kept several days II slightly
salted and covered with water The
water rises to the top and can be
poured off when the sour milk Is
ready for use. II is not good for a
beverage when his is done
lnsipid, indeed. are cooked pears
unless a slice of lemon or few
sticks of cinnamon are added to the
boiling fruit.
Grape fruit seeds. ii planted in ex-
tremely rich soil, well watered when
needed, will yield a pretty foliage
suitable for a lning-room table
decoration. 1t is interesting to watch
the growth OF the plants.
When making gravy add a little
parsley to the grease before putting
in the -four. remove il after 1t Is
thoroughly cooked, add the flour, and
see what delightful change it makes
In tha ordinary haof prnvv