Middletown transcript., 1910-06-04
USEFUL THINGS TO KNOW

Some home laundFesses use bit oi
soap in the starch instead of wax to give
gloss and keep the iron from sticking.
Just before putting pie into the oven
spread little sweet cream over the top
crust. II will come out brown and flaky.
Soak old potatoes, after pairing, in cold
water for couple of hours. They will
be greatly improved besides being made
whittier.
| When doing stencil work, dip the
stencil, after the design is made, into hot
melted parafine and let it harden. This
prevents the blurring Of the Colors. and
the stencil wears much longer.
! If steel knives which are not in general
use are dipped in solution of one part
soda to four parts of water, wiped dry,
rolled in 3 flannel cloth and kept in
dry place, they will not rust.
In polishing walnut furniture take
three parts of linseed oil to one part of
spirits of turpentine. Put on with
wooden cloth and when dry rub with
WOODEN. The polish will conceal dis
| figured surface.
Cold boiled mutton is tasty if slices are
covered with olive oil, sprinkled with
salt and pepper and broiIed over the FIRE.
Some persons find sprinkIing Of curry
powder added after she oil. but before
broiIing, an addition. Seasoned in this
way the mutton is digni6ed by the term
"devied grill"
To sew on buttons in hurry keep on
your bureau two needles of good size, one
threaded double with strong white thread,
the other with black thread. Have a
spare thimble near them. This simple
plan saves hunting in the work basket
when moments are precious. After a
needle has been used it should be thread
ed again as soon as possible.
Fresh meats should be boiled from
eighteen to twenty minutes to the pound;
salt meats longer. Slow boiling insures
tenderness; fast boiling makes meat dark
and hard.
II a plate of Sandwiches is prepared
beforehand for a luncheon it is good |
plan to pile them on a plate and then |
wrap plate aud all in waxed paper.
A good rule for making sponge cake lie
to devote exactly the same time to beat
ing the yoIks Of the eggs as it takes to beat
the whites to perfect stiffness. sxs
Soak old -four sacks in borax water
over night to remove the printing and |
then boil for half an hour in soapy water,
and they will make excellent washcloths
for dishes.
II is q mistake TO think that ice tea can
be cooled by few Jumps in the pitcher,
There must be either finely cracked or
shaved ice in the glasses to make it pala-
table.
White paint, when dirty, should be
washed with milk.
Cold tea is excellent for washing col
ored painted suriaces,
Baked custard served With q little
caramel syrup is delicious.
Clean mahogany with cold drawn lin.
std Oiii ard eilssha feilssh With clean clotha-
In cold weather put eggs in cold water
and they will froth very much better.
Rag and fibre rugs may safely be put
into the Washtub and given agood scrub
bing.
To prevent pastry from burning, set
in pan of water in the oven while it is
baking.
Never try to ice cake hot and let layer
cake get nearly cold before putting to-
Rether.
Always use lard TO grease your bake
pans, as salt in butter causes it to stick to
the pans.
A pan Of lime set on the shelves near
jellies, fruits and jams will prevent their
molding.
A small refrigerator, well stocked with
ice, is more useful than large one only
half full.
Sash curtains are preferable to all
others for the kitchen, as they are easily
removed and washed.
Cabbage cut up in shreads and cream.
ed makes tasty dish. Serve in the
same Way as cresmed celery.
Clean Japanned trays by rubbing
them over with little olive oil and then
polishing with soft cloth.
To clean dirty carved furniture, dip
a fne paint brush in parafin oil and
paint over the carving with it.
A little vinegar should be rubbed on
hands after they have been in strong
soapy water for any length of time.
White wells dipped into skinned milk {
and pinned upon sheet will be as crisp {
and fresh as new when they dry. IL
To make strawberry wine, to one quart
Of strawberry juice add one quart OF water q
and one pound Of sugar. Stir well and
let ferment in clean cask; leave the 9
bung out until all fermentation has ceas-
ed. Then rack off in bottles. It will T
take about three quarts of berries to make
3 quart Of juice.
To can straw berries, select sound, fresh
berries. Pick over carefully and il neces-
sary wash them. Be sure to drain thorough
" and put at once in the preserve kettle. 9
To each pound of fruit add three.fOurths
Of pound Of sugar; let them stand two 9
Or three hours until ell the juice is drawn
from the berries; pour the juice IN
kettle and let come to boil, removing Q
the scum as it rises; put in the berries;
thoroughly scaId. Il is better to boil :
them for al least ten minutes and then
mt in hot jars. Seal while boiling bot. .
Turp the can bottom up and II no juice t
escapes they are all right. 9his is sup
posed 70 be neyer-faIl recipe.