The Hartford republican. (Hartford, Ky.) 18??-1926, 1911-03-24
HOUSEHOLD HELPS.
"a Special Department for Our
Housekeepers. Contributions
Accepted.)
TO LAuNDER HANDKERoHIEFs

Aundered by the following meunOu.
Prepare a thin starch by wetting a
-teaspoonful of corn starch in a lit
tile cold water and boil from thirty
minutes to an hour. When cold strai
Have the articles TO be starched wash
ed clean, dip them while wet into
the starch, wiring dry, then press and
clap them between the hands till par
by dry. Lay rightside down on a
thick ironing pad and iron with a
moderately hot flatiron. Articles laun
dered On this way have the sheer look
and the crispness of new goods
ladies World.
HANDY CAN OPENER.
A handy little can-opener that IS
light compact and easy to work is
that devised by California man,
One piece of metal, resembling a
heavy, very strong wire, is bent upon
itself. Where the metal runs parallel
the handle is formed. One end term
mates in a point, that is designated
to penetarte the can and has a series
of recesses along, spaced on either
side. Near THE point it is bent at
a double right angle. The other end
is curved over nj a bow, which gives
it residence, and also terminates in q
point, which is the cutting blade.
This end can be fitted into any one
Of the resources of the other, accord
ing to the diameter of the cam to be
openned. The lateral paint is thrust
into the top of can the instru-
ment brought down till the cutting
blade takes hold. Then with the
bend in the lateral section acting as
a pivot, the blade is made to inscribe
a circle, cutting the tin as it goes.
HINTS FROM THE CHEF.
TO prevent cooking odors.-Fill a
tin cup with vinegar and place it on
the back of the stove. This will pre-
vent the spread of cooking odors
throughout the house.
Before preparing vegetables or
fruits that stain the fingers, a very
good plan is to previously rub the
thumb and forefinger with a little
grease, which will prevent the stains
that are unsightly and difficult 10
remove.
When making fruit pies, damp
fhe edge with milk instead of water.
II holds better, and the juice is not
liable to boil over.
POTATO PANCAKE.
Pare and wash six raw potatoes
separate the whites and yolks Of
two eggs and whip the whites 20
stiff froth. Crate the potatoes into
bowl and quickly add to them the
beaten yolks half teaspoonful of
salt and a tablespoonful of fine sifted
bread crumbs. Beat them gradually
into the whites and saute by spoon
fuls in smoking fat.
GIBLET AND VEGETABLE STEW.
When cleaning a chicken split and
wash the heart, also the liver and
fleshy ends pared from the 'gizzard
Put all on in a pint of cold water, hea
and s.mme fDrr half an hour then
set aside. When ready TO use cut
the meat into tiny slices Brown two
aablespOonfuls of flour and when
brown stir in the liquid in which the
giblets have been cooked. Season
Well with salt and pepper. Add the
cut meat and a cupful of diced cooked
egethbles-carrots and turnfps-and
o little raw celery are best. Simmer
slowly for thirty minutes and serve,
garn6shed with crosses.
STEAMED FISH.
Place tail of fish in IDS mouth and
secure ii. Lay on a plate, pour over
1t half pint of vinegar, season with
pepper and salt Let stand for an
hour in the refrigerator; pour off the
vinegar and put in a steam over
boiling water. Steam twenty minutes
or longer If the fish is very large.
When done the meat easily parts
from the bone Drain well, and
serve on a napkin garnished with
curled parsley. Serve drawn butter
10 boat {.
DREAMED OYSTERS.
Let two quarts OF milk come 10 a
boil Take three pints of oysters
drain off the liquor put in thlopping
bowl and chop fine. Stir two small
tablespoonfuls OF flours in four OF
melted butter. Put the oysters in
the boiling milk, stir In The butter
and flour. season with pepper and
sab, let boil up once and serve.
A FEW HINTS.
Vegetables will take longer 90
oouOk hut will be much better. and