Evening journal., 1910-11-30
HOUSEHOLD NOTES
BY Maude E. ciIlsy.

If chicken is roasted or panned
with the breast down instead Of up It
will be more juicy and tender. 1t
! should be turned over 10 minutes oe-
/ fore IL is done TO brown.
II vessel In which fish has been
cooked is first washed and scrubbed
we'll with soap and vinegar, and then
secured with scalding vinegar, all
odor will be removed.
! When sharp knives are kept win
other articles in kitchen drawers.
each blade should be protected with
sheath which may easily be made
! from heavy wrapping paper.
II is wise before putting bread into
pans TO see that the latter are well
! larded. Then there is no danger of
| the crust being broken In taking the
bread from the pan.
Stains on blankets and other woolen
goods can often be removed by using
a mixture Of equal parts of glycerine
and yolk of egg. Spread on, leave
half an hour and wash.
A plain hard varnish finish should
be given the kitchen linoleum once q
wear. The varnish should be applied
very thinly, and when dry wiped over
To cut hot bread use a sharp. knife,
the blade Of which has been thorough
~ heated IN boiling water The
knife must be hot enough TO dry with
its own heat or the bread will not cut
we'll
To clean windows and mirrors, dab
over thoroughly with whiting tied up
I'm a piece of muslin and smooth with
a damp rag Follow with lather
rubbed on freely, and wipe of with
muslin.
Gasoline will clean better If hot
when used but as this spirit Is very
explosive ii must not be taken near
the FIRE Heat It by putting IN
tin can and immerse the latter In boil
ing water.
An old tennis racket, threaded with
stout cord makes the best kind OF
flower rack for trailing plants that
need a frame Cut on half the handle,
sharpen the end and drive 1t into the
fower-pot.
A bicycle pump will clean sew
ing machine when It seems clogged
with dirt and it is impossible TO reach
the parts with a cloth. Blow out
Il the crevices with the pump and fol-
low with a soft cloth.
Serve white dry wine, such as Sau-
tern or Rhine, with fish; after the fish
until the roast, claret; with the roast,
Burgundy; with sweet dishes, cham
pagne or Tokay. and with coffee,
brandy or cordials.
Oranges dressed with oil or vine
gar make an excellent salad. The
, oranges should be cut up into small
pieces and divested of as much OF
. their white fibre as possible. A little
sugar may be used.
Anv varnished-covered wall paper
NAV be wiped with a damp cloth, but
for other papers soft bread is the best
cleanser. Very heavy solid-colored
papers may be very lightly gone over
with fine sandpaper 70 remove
smudges.
After the usual cleaning Of white
kid gloves with gasoline put the
gloves on and rub the hands in corn
. meal. This will remove the odor and
at the same time give the fresh. new
look which cleaned gloves seldom
have.
| To keep fruit or vegetables longer
they should be removed from their
) wrapping as soon as received in the
( kitchen and spread out so that they
/ will not touch each other. This
should be done even with lima beans
> The tops Of bureaus and tables will
= be kept longer in good condition II
sheets of blotting paper are laid under
I the covers. This not only prevents
!, LIQUIDS soaring the polished surface
E but makes the linen cover look bet
! ter.
g A good carpet cleaner may be mode
g by shaving a pure white soap in gal
r lon Of water and letting it boil unit
y dissolved. To this add an ounce o.
n ether and scrub the carpets thorough
5 " with the mixture. Later rims
e with fresh water.
S An excellent stufing for baked to
matoes is finely chopped sweet pep
! pers. Put a lump Of butter into tn
e tomato, season we'll with salt and
! little sugar and black pepper. Pu
n Jumps of butter on top, add a littl
e water to pan and, bake slowly for al
e hour and a half.
Instead Of frying or boiling NUT
d ton chops, try panning them in tn
e oven. Just as they are ready Z
It serve pour over them a glassful o
e currant jelly melted by standing 70
G a few minutes In hot water Curran
s Jelly prepared in the same way ma,
e be poured over the grilled breast ol
lamb.