Middletown transcript., 1911-05-06
USEFUL THINGS TO KNOW

a soft brush, 30 as to get into all the cre-
vices where the dust is apt to lodge. The
same plan should be followed with cups
Otherwise it is quite impossible to get
the china bright about the handles.
Sometimes dishes become badly stained
from tea; vigorous rubbing with salt will
probably remove every vestige Of discolor-
alton.
By sprinkliDg goodly amount Of salt
over a carpet five or ten minutes before
sweeping there will be little dust raised
when the sweeping is done.
When boiling cabbage cut the cabbage
in quarters and slip each quarter into a
separate cheesecloth bag. Then when
it is cooked il comes out intact.
With the increasing education of farm
ers' children and the increasing intellect.
ual and social life in farm homes the use
OF artificial light in farm homes is increas-
ing, and the money economy, but more
the sanitary economy, of artificial lighting
Is OF increasing importance. Nor may the
aesthetic element, the effect on life Of at.
tractive lighting, be left unconsidered.
Old paint and varnish may be removed
by an emulsion formed of two parts Of
ammonia shaken with one part of turpen.
tine. Il will soften them SO they may cas-.
lily be scraped of.
To remove ink stains from the leaves Of
a book damp them with little oxalic
acid or tartaric acid, diluted with water.
This will destroy the stains without in
juring the print.
A whitewash that will not easily wash
or rub eff may be of ten parts of Stacked
lime added to one part Of the best hydrau.
lie cement, the whole mixed we'll with
salt water. Il should be applied thin.
Don't forget to have high stool in the
kitchen and thus save yourself great
deal of unnecessary strain OF back and
limbs when ironing washing dishes, clean
ing silver, preparing vegetables, etc. Not
only will your back be less tired, but your
brain will grow less weary, What strains
the back oVerwork the nerves.
In baking cakes, gems and other things
which are apt to come out of the pan
rough or torn at the bottom try cooling
the bottom Of the pan quickly on ice or
on cloth soaked with cold water. The
cake will come out of the pan easily and
perfectly whole.
When you wish to do tucking on a fine
garment by hand it is easiest to fold them
first with the machine; adjust trimmer to
the correct size; then adjust the stitch. Re.
move the thread from the needle and
stich your tucks exactly as though you
were using thread; thus your tucks are
nicely marked and the hand sewing can
follow the holes pierced by the needle.
In making allover embroidery, or
other corset covers having draW.strings at
the top and Waistline, stitch the shoulder
straps to the upper edge Of the back. In
the front, fasten these to the garment on
the under side with small safety-pin, or
a button and buttonhole. This is to be
undone when laundering and the cover
opens out fiat and is as easily ironed as q
handkerchief.
In putting lace insertion into tub dresses
in such way as to bear a strain, as in at
taching founce to a skirt, or in the yoke
of a waist, I cut strips Of bobbinet little
wider than the lace. This strength
ems the lace without spelling its beauty,
and adds much to the wearing quality OF
gowns.
To sweep bare floors and those covered
with mating, I first sprinkle damp saw
dust around and then sweep briskIy. No
dust is raised and the floor is streakless
and much cleaner than when swept with
! dry or even dampened broom.
When baking used to lose many valu
able minutes glancing at the clock for the |
lime to open the oven, and then very
,ften would forget until a suspicious
'dor of burning was waited from the
kitchen. All trouble is avoided now, as |
let the alarm clock for the scheduled time
ind its warning ring is never mistaken.
Baked bananas are sometimes used as a
vegetable. Peel and cut in half, length
wise. Divide il large, to each banana al.
ow tablespoonful Of sugar, two table.
poonfuls of water, teaspoonfuI each of
emon juice and melted butter and a
inch of salt. Pnt slices in shollow cas-.
erole and bake slowly for half an hour.
;eeping them well basted.
When I fry doughnuts I have pan of
'oiling water on the stove and when
axe doughnut from the hot fat dip it
Or an instant in the boiling water. All
be surplus fat is removed and have a
own, crisp doughnut that anyone can
at without ill-effects. When the water
cold remove the fat from the surface
} use again and you would be surprised
, see the quantity that rises
With the care of the refrigerator the
lougbt must always come that butter
nd milk take on the havors of all that
ley come in contract with, and should
8 kept in the ice chamber alone.
Ifa garment is faded and one wishes to
leach it white boil it in water to which
goodly amount of cream of tartar is
lded:
Try stufiDg squads with very tender
,lery cut fine and seasoned highly with (
sppsr, salt and butter. The stufing i
i'll be found delicious. q