The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1909-07-16
HOUSEHOLD HINTS
WORK FOR JULY AND AUGUST

| u at least thinning the ranks OF the
house-hy. 1t is claimed that with
the installation of improved systems
If water supply in large cities, the
leath rate has been largely reduced.
By many authorizes, water is
claimed to be the principal source
Of typhoid and other like diseases;
next to it is-milk, but one Of the
most to- be-dreaded carriers of dis
else is the house fly. Extreme care
should be taken to keep the source
)t water supply as pure as possible,
| md this can, in a measure be done;
the milk supply is harder to control
owing to diseased cattle, unclean
| methods of handling, and environ
nents in which the milk is drawn.
But the house fly, which is terrible
| menace, should be shut out of the
house by screens, ard its ranks
thinned even to determination by
k eping everything about the prem
ises as clean as possible. Much can
| be done by proper attention to
drAins, removal of garbage, and
proper sanitary regulations abb ut
the home. This is a matter of ex-
treme importance, and the benefits
of such safeguards are far beyond
the first cost of weapons of warfare.
During the hot months the house
wife should be a little selfish and
spare herself as much as possible.
Avail yourselves as much as possible
iof conveniences for lessening the
heat of the kitchen, and the con-
finement to its tolls.
This is also the fruit canning sea
son and were give some some helps
along that line.
Jellies are made of the juices, al
lowed to drip from the flannel bag,
sweetened and boiled just a few
minutes until it will "jell." Jams
are the whole fruits cooked up into
a mass little thinner than mar
malade, and marmalades are the
fruits cooked, the seeds rubbed out
through a sieve, and sweetened to
taste. and boiled down until a thick
almost stiff mass, while buffers are
cooked, stirring, all the time, until
the mass is thick and rich, and
more or less fav"e ed with spices or
othe.- havoring materials.
For making grape, blackb berry
and raspberry marmalade, cook till
done; then rub through a flour sieve
with handle, to remove all seeds;
add water as needed to permit the
pulp to pass through the sieve and
do not have the pulp too thick, else
it is mork like butter, and will re-
quire constant stirring. When made
just right, it cooks into smooth
mass like Jelly, and can almost be
cut with a knife into slices when
cold. Grape marmalade should be
made of dead-riae grapes, and even
of those touched with frost. They
are then so sugary that they require
but half the amount of sweetening
usually needed earlier in the season.
Pour melted parafine was directly
on the top of Jelly and jam as soon
as the preserve is cold, having it
touch the glass on all sides, shutting
away all air. Then cover the top
of the glass with circle of writing
paper slashed apout the edge and
brushed on the under side with
white of an egg; the egg-white will
act as a mucilage and preventative
and this combination covering will
keep the contents of the glass in
prime condition.
For hard fruit Jelly, wash the
fruit, and for apples, peaches, pears
land ounces, slice without peeling,
but if very light color is wished,
core them. OF course, all imperfect
spots must be removed. Put the
fruit on in a porcelain-lined vessel
with water just to cover the fruit,
cover closely and cook until tender.
Have a bag of flannel or hin I'M
bleached muslin and pour the fruit
into this and hang up to drip. "A