The Bridgeport evening farmer., 1911-03-29
HOUSEHOLD NOTES

will make them swell somewhat and will improve the flavor.
 When apples are cored for baking a delicious dish may be made by fill ing the hole with orange marmalade and a little butter and sugar.
 To cook smelts so that they will be attractive, fasten the head and tail together with 8 toothpick after the fish is dipped in egg crumbs.
 Mothers can save much trouble if they will run alarming cotton through the heels and toes of stockings when they came from the store.
 To extract onion juice, cut the top off the onion, and press the heart with the spoon. Another way is to press the onion against grater.
 It is said that if in sprinkling clothes, whisk broom is used the clothes will be dampened much more evenly than by sprinkling by hand
 If, after washing a chamois, there seem to be harsh places, rub them steadily but gently through the hands and soon they will quite disappear.
 Sea salt dissolved in a hot bath has wonderful tonic effect. It should be first dissolved in a pitcher or cup and then poured into the bath and stirred.
 Candle ends, melted and mixed with an equal quantity of turpentine make an excellent polish for floors, oil cloths, etc. It is equal to good beeswax.
 To clean furniture without dusting up everything in the room cover the upholstering with a wet cloth and then beat it, renewing the cloth sev- eral times.
 Watery custard is caused by cook ing in an oven that is too hot. Set the custard in a pan of hot water and see that the water does not boil dur ing the baking.
 AI,f~ @l, <Y- ', f<, ed over the cold air duct of the fur mace outside the house will keep out much of the dust and save time in house cleaning.
 As garniture to the common place scrambled eggs, add half a doz- en mushrooms, cut into bits and cook ed in teaspoonful of butter with half a green papper, minced fine.
 In making baked or boiled custard scald the amount of milk to be used and set aside until cool, then make your custard and bake it as usual; il will be perfectly smooth.
 Many delicate and nervous people who cannot digest iron tonic should eat spinach, which contains more iron than even the yolk of an egg. Onions are also an excellent nervine. Flatirons should not be left on the back of the stove where they have no chance to lose their heat. They should be put away in a cool place, where it is dry, so that they will not rust.
 Woolen blankets should be put away in boxes lined with newspapers and a few pieces of cotton. saturat- ed with turpentine, should be put in the corners of the boxes to keep out moths
 If the lamp smokes or gives a poor light, it may be merely dirty. Take the lamp apart, boil the burner in soda water and pour scalding hot wa ter through the tubes and connecting rods.
 Small white spots on the finger nails may be removed by bandaging them at night with a linen cloth spread with 8 mixture, of myrrh and turpentine. In the morning bathe the fingers in olive oil.
 Tablecloths, napkins and towels should be draped neatly on the wrong side as soon as they become thin and worn and before the thread breaks. It will make them last much better and look better.
 Salt and vinegar added to the wa ter in which fish is boiled will serve to whiten and harden the fish. A teaspoonful of salt and a tablespoon full of vinegar to two quarts of water is the right proportion.
 When pressing seams on heavy ma terial put the iron down heavily, hold it there moment, then lift it up and put 1t down little further along This does not put the seam out of shape as running it along does.
 Stains can be removed from marble with the following mixture: A gill of soap suds and oxgall, half a gill of turpentine and as much fuller's earth as will make paste. Rub on the stains and leave for a few days.
 Bananas are nourishing, but many children cannot eat them without pro- longed indigestion. If they are mash ed with a fork and beaten to cream they will not harm the smallest child and can be eaten with a spoon.
 A suggestion in whipping cream is to whip it in the upper part of a double boiler, with fine ice or cold water placed in the lower part. An added advantage of this arrangement is that the boiler is deeper than a bowl, and there is less spatterfng.
 To test butter take a clean piece of white paper, smear @ little of the butter on it, roll the paper up and set on fire. If the butter be pure the smell will be rather pleasant but If it is made up wholly or in part of animal fat it will smell like tal1ow.
 When the milk supply is limited for any cause, save the water in which the rice is boiled. When this is allowed to stand until it is jellied Fit makes an economical substitute for milk and can be used in all the cream soups and needs not the thick Lep3ng with butter and flour that milk must have.