The Hartford republican. (Hartford, Ky.) 18??-1926, 1911-07-14
HOUSEHOLD HELPS.
"a Special Department for Our
.Housekeepers. Contributions
Accepted.)
PREsERvING Gun FLOWERS.


plnce the stalks in soap suds. Each
morning take the bouquet out OF oh
suds, lay it sideways in fresh wa
ter for a fiw minutes, then take 4
out, sprinkle and return to the suds
Fresh suds should he mace evers
two or three days.
SAWDUST BRIQUE1nED.
Swdust is brlquJtted by eevera
firms in Europe for a household fuel
Sawdust briquets, while almost az
easily ignitad as wood, burn mucl
more slowly, owing to thlir having
been compressed so highly On tn
naking. This is an advantageous tht
sire does not need rgpIemisIhing st
often.
ICED TEA ELABORATION.
To nike it, boil cup OF sugar
five minutes with two cups of wateI
add the juice of three oranges, dive
lemons, with a cup of pineapple pulp
Make some strong tea by pouring q
pint of quite boiling water over -four
tablespoonfmls of tea and stirring
five minutes, cool and strain, mix
wath the fruit and freeze.
VIOLET COOKIES.
Make the cookies of two cupfuls
Of sugar. two eggs, one cupful each
q butter and rich sour cream, one
tespoonful of soda, and flavor with
nutmeg or caraway sesd. Use enough
flour to roll out. Bake din hot oven
and when cool decorate with pale
green icing and candied violets. A
lace paper dolly placed beneath the
GOODIES and a garnish of viOlets add
q pretty touch in serving.-Harper' S
Bazaar.
TO MAKE AN OLD FEATHER BED
LIKE NEW.
like a tub of warm water in which
put one-fourth of box of Rub-No-
More powder, put nabout pounds
Of feathers at time and work UP
and down till thoroughly washed
then squeeze out, changing the water
several times. Place the feathers ON
several Sheets, spread on floor in
q room not used and thin out to dry.
Leave windows open till dry, turning
thkm every day. Put bed tick to
soak evary night, next morning wiring
out and put in cbsan, warm suds and
rub; rinse and hang out to dry.
tried this ON a bed about thirty
years old and it is just like new.
CHERRY WINE.
Take four quants fruit, e.thar sweet
or sour, place in a mortar and slight
ly bguuise without crushing the stones.
To this add three quarts water and
Lat stand in a Jar forty-eight~ lb,o c1i ii
Strain and to each four quarts Juice
add a POUNDS sugar If the fruit
is acid, or s pounds II sweet. Fill
into jars, reserving bottle of the
liquid, with which to keep the jars
filled while fermenting. Cover the
openings with thin cloth. After the
fermentation ceases cork tightly
and keep in cool place three months
drain OF carefully and bottle.
CANNING BEANS.
Use quart self-sealing glass jars.
String bears and pack tight in jar.
After packing with beans. pour in
cold wafer until jar is brimming full,
Put on rubI band and screw lid
down tight. Set zinc tub on the
range, spread a cloth over bottom Of
tub 10 prevent jars brealSing. Place
jars in tub, not too close to other
and cover with cold wafer. After
water reaches boiling point let boil
thrse hours. Set tub a. and lot jars
cool in water. When cool try each
lid to make sure that it is tight. Set
jars bottom side up overnight, and
If there be no leak, sat away in a
cool, dark place
STRAWBERRY Ice CREAM.
A strawberry dee cream in which
the actual fruit is used and not
s1arely the flavoring extract, is quite
an1brOsial for a hot-weather dassnt
For this slSinkle one and one-half
supfuls of granulabod sugar over one
s.4aSf ~ hasll.d est,.a ualaatn.fs aud Ii