Middletown transcript., 1911-11-11
USEFUL THINGS TO KNOW

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A cup of hot tea will relieve fatigue
and is rwid to clear the complexion il
drunk s. NY and not too strong.
Save Jck Of parsley from the garden
supply, for winter use. It will be an or.
nament in the kitchen or will keep equal.
ly well in lighted cellar window. Par.
sley, II dried, may be used in SOUPS and
as havoriDg in many dishes.
When poaehing eggs Whirl the water
with spoon and drop the egg into the
center ofthe Whirl. The motion will keep
it round.
Put few stalks OF celery into the duck
before roasting, instead of stuffing. 1t
will be seasoned.
A paper cone for piping whipped cream
or frosting may be easily made by twisting
piece OF notepaper in the form OF cor.
Ducopia.
Use teaspoonful of vinegar in the wa.
ter IN which tough stew or fowl is cook
ed. 1t will soften the fibers of the meat
and thus make it more tender. II meat
is prohibited from the diet, one may have
eggs, rice, macaroni, nuts, peas and beans.
From these any number of nourishine
dishes may be prepared.
Starch foods must be we'll done and not
over done. Rice may loose its value by
over cooking and macaroni is most un.
wholesome when under-done.
When insuficiently cooked the starch
grains have not burst and softened. When
oVerdone the water draws out the nourish-
meDt.
Scalding water is an essential in the
dairy.
When butter prices are low there is alb.
solutely no excuse for keeping poor COWS.
An accessible supply of pure, cold
water sheuld always be- available for the
herd.
Tainted musty or mouldy feeds should
never be served in the dairy herd rations.
One OF the best indications of good
milk COW is the large and tortuous milk
veins.
Care should be taken that the COW does
not have to wade through filth in the
barnyard.
Pouring or dipping the milk several
times from one can to another rapidly
cools it.
To do good work the cream separator
must be level and on good solid founda.
tion.
The separator means the greatest profit
with the least cost in handling and mar
keting milk.
Never set coal oil near butter, lard or
milk.
To fresh salt fish lay it skin side up
in an earthen vessel-never in tin.
Always spread cornmeal out on paper
to dry thoroughly before putting it away.
Always sift all hours before using. Sift
a small quastity to keep on hand in case
OF emergency.
Iodine stains are best removed by soak. |
ing them in ammonia or aIcoho, and then |
washing the article in water if water will |
not iniure it.
The yellow stains on the margains of
may be removed by carefully |
sponging them with a solution of hydro
of soda.
Blood stains should be wet with kero-
sene and then washed in warm not hot
water; or drop little peroxide OF hydro
gen on the stains and then wash thor
oughly in warm water.
Securing balls are made Of paste form.
ed OF FIVE ounces of pipe clay, three ounces
OF powdered French chalk and three oun-
ces Of alcohol. Shape iuto balls and put
aside to dry.
Silver that has been stained by medi- !
cines may be cleaned by rubbing it with
cloth dipped in sulphuric acid and then4
washing it with soap and water and poll
ishing it in the usual manner.
A new way to bake sweet apples. Put
ihe apples in stew pan over the fire
With cup of sugar to pint OF water, let
them boil until tender, but whole, and the
water all in the apple; then put in drip
ping pan in good oven for short tine.
They are very juicy and firm.
Wash the rhubarb, cut it into half inch
ength, then weigh it. To Eve pounds of
he fruit add four pounds Of granulated
Iugar. one pint Of vinegar aud two table.
Ipoons each Of cinnamon and cloves.
Jook slowly until thick and seal in jelly
ylasses.
Separate one giassful Of currant jelly in
o pieces, but do not heat. Add two ta-
,Iespooniuls mint leaves minced fine, and
he thin yellow shavings from the rind of
me third of an orange.
One pint sifted corn meal, one cup fine
wheat -four, one half teaspoon salt, three
ups milki.two eggs, one saltspoon soda.
'ouritintO 'buttsred tin cups, bake quick
, pull Them open and eat while hot with /
utter II