The National tribune., 1908-01-09
By SENIOR SARA.


Here IS q plan that has been tried
with success for cleaning and pressing |
skirts: Brush them first, then whisk
off with a clean brush, dampened in
and warm water. ANY stain
can be removed IL rubbed out at once
with a mixture Of equal parts Of ammo
MIA, alcohol and water. After the skirt
Is thoroly cleansed, brushed and dried
lay 1t on the pressing table or board,
pin each plait down in its proper fold,
cover the skirt with a piece Of dark
woolen goods which has been previous
Iy dampened and then press.
To make the real old Virginia pound
cake, rub one pound of butter and one
pound of powdered sugar to q smooth
cream. Beat the yolks and whites of
IL eggs separately until they are very
light. Add the yolks to the cream, and
when they are well blended stir in the
whites Sift the flour little by little
until all has been added and the cake Is
well blended. Crate the rind Of one
lemon and add to It the juice. Strain
thru q fine seive and stir into cake.
Beat vigorously until perfectly smooth
and very light for at least half an hour.
with buttered paper and bake thoroly
in q moderate oven, usually from one
hour to one and half. Test with
clean broom splnt thrust into the CEN
ter.
To remove stains on Ight-colored
tweeds, fuller's earth made into a paste
with little boiling water and applied
hot Is extremely useful the stain being
haJ fn ira until dry when tho
der can be brushed away. If the first
application is not entirely successful, it
should be repeated once again.
1t is said that when filling oil lamps
if you place small lump of camphor in
the oil vessel, it will greatly improve the
light and make the flame clearer and
brighter. If you have no camphor add
few drops of vinegar occasionally
Flaked soap is expensive to buy. But
you can fake your own by scraping
down ordinary soap with a suet-scrap-
er. These scrapers are also useful for
taking dripping when in Winter it gets
too hard to be easily rubbed into -four
when making pastry or cakes.
Cream is generally regarded as rather
a luxury in towns The following is,
HOWeNtE, al cACeilcHl CicdP
tute. Take a clean enamel saucepan,
rinse it in cold water to prevent the
milk from burning, then pour In one
pint of milk, and place it upon the stove.
Heat gently until just on the point of
boiling; meanwhile well beat an egg,
draw the pan off the fire and stir the
egg in gently. Beat carefully for few
minutes, pour into jug and leave until
cold. This is also an excellent substi-
f,.tn fr,, to- aud m
or anything of that kind in which cream
is used.
Oil, fruit or paint stains can be sue
cessfully removed by means of a home
made mixture composed of a teaspoon
full each of oil of lemon, peppermint,
cloves and cinnamon, with a wineglass-
full of rectified spirits of turpentine. This
should be rubbed over the surface of
the fabric with piece of silk. an old
handkerchief answering the purpose ex-
cellently.
A quick method of making bread
crumbs is to put the dry crusts from
stale loaf into a muslin bag, tie at the
top, and rub it gently with both hands
for few minutes. The bread will then
be fine enough for any purpose.
Here are two nice old-timy ways of
cooking salt pork. the kind that sol
diers call '.sowbelly": Freshen slices
of salt pork. letting the water just come
to a boil; drain off the water and fry
the pork to a crisp brown; cut into
small pieces and break in eggs in num-
ber according to the quantity of pork
When the eggs are "set," stir just
enough to make them cover the pork.
They should not be hard. The salt sea-
sons the eggs. Another way of dis
guisng fat pork is to freshen and fry,
dipping each slice in batter.
Here Is an excellent way 10 cook
tough steak: Fry few onions brown,
lay the steak in the pan and scar on
both sides; then add water to the gravy
in the pan and boil up once. Next, put
the meat, ETC., into stewpan with a
couple of bay leaves, and simmer close
ly covered for two hours and a half or
perhaps three hours. Then lay the meat
on a hot dish. Drowned -four Is added to
the gravy, and this. after it Is boiled for
a minute. is poured over the steak. The
result is good. The meat is tender and
savory
little gasoline Will take the grease
spots out of the kitchen floor, and is
much better than water for cleaning a
gas or a gasoline stove.
No amount of sugaring and cooking
will extract the chemicals upon which
Canned goods depend for color and
for preservation.
Better prepare evaporated apples,
pears, berries and the like for the table
and for young stomachs by soaking,
seasoning and simmerinS than to use
the timed stuffs turned out by contract.
Among the axioms which might be
hung beside the range with advantage
to the cook and the gas bills are these:
Matches are cheaper than gas.
Never light a top burner until you
are ready to use it, 1t gives the maxi
mum of heat when first lighted
Turn off a burner as soon as you
have finished.
There is one thing that the dish
washer" of the family ought to learn,
and that is that clean dishes do not
soil the dish water. In other words, put
| into u wall pocket all the soft paper
that comes into the house. When clear
| ing up the table take a big piece of the
soft Daper-even newspaper will do
and carefully clean off every plate and
dish to which food adheres, and do il
at once. Do not wait for it to dry on
the dishes. Then stack all the plates up
carefully. Do the work in an orderly
manner, and dishwashing will lose its
terrors. Use plenty of good hot water
and never use soap until you come to
the greasy cooking utensils. You will
save your hands by not using soap. The
dish water will soften them. 1t is not
only harmful to the hands, but waste
| ful as well, to use soap in the dish