The Bridgeport evening farmer., 1912-07-12
HOUSEHOLD NOTES

An improved pie pan has blade fastened to the center. which revolves around the bottom of the pan beneath
 the pie crust when the end protruding from the side of the dish is moved.
 If leather in chair seats sticks to the clothing, sponge with a mixture of ether and alcohol, dampening the cloth lightly, and following It by wip- ing off with a clean flannel dampened
 with pure chloroform.
 Jerusalem articholxes peeled and left in cold water to keep them from
 discOloring, and then sliced thin with a silver knife and served on lettuce leaves with French dressing make
 delicious dinner salad.
 It is becoming more and more the fashion to serve fruit salads with
 game These should be tossed in a
 French yinaigrette dressing of oil and vinegar, seasoned with salt and fresh- ly ground black pepper.
 When books become badly Soiled on
 the edges, if not gilt edged, close the
 book tightly and erase the marks with an ink eraser. This will cut off all
 the rough edges, all soiled marks and leave the book quite clean.
 Japanned ware should be washed
 ter and dried immediately with a soft cloth. Obstinate spots can quickly be
 removed by rubbing with a wooden cloth dipped in sweet oil
 Carrots will make delicious pre- serves. Take three-quarters of a
 pound of sugar to a pound of carrots, Add sufficient water to make syrup and boil until the preserves are thick. A little ginger or lemon should be added to flavor.
 While it is advisable to pack a wa 1 ter bag flat, occasionally there is ne- cessity for rolling it. If so, it is wei l to lay a piece of cloth or paper over | the bag first, then there will be nc possible danger of the sides of the bag
 sticking together.
 | To use cold halibut or other white l fish remove the bones and flake il and arrange it in layers in bread crumbs and seasoning in a buttered l baking dish. Cover the top with but. tered crumbs. turn in hot milk te
 moisten sufficiently, sprinkle grated cheese over and bake.
 ] Cases of scissors, containing three l four or five pairs of scissors of as. sorted sizes, make as accountable gif1
 as any woman can wish. Some o1 I these cases are quite handsomely or, namented with silver, a monogram being added sometimes to give a dis .tinctive and personal touch
 l When prunes are to be stuffed 1t is l we'll to select large ones and soal l them over night. Then cook then ever so little. Drain and let them dry 1 before stuff1ng. A mixture of chopped
 nuts and figs makes delicious filling l for this fruit After stuffing ths l prunes should be rolled in confection. l CTS sugar. To break up cold i'll the bath-tut 1 half full of warm water. Get in anG 1 turn in more hot water until the limit of endurance is reached. Then go i'm mediately to bed, lying between blan. 1 kets and piling on much cover. If z I glass of hot lemonade is taken it vii l help the opening of the pores and tht 1 necessary precipitation.
 English smolasSes pudding is made T of one cupful of chopped raisins | three-quarters of a cupful of molas | ses, a teaspoonfu1 of soda beaten into the molasses, three tablespoonfuls Q l melted butter, one egg, one and a hal -I cupfuls of four and one and one-hali cupfuls of sweet milk. Steam for ont hour In the oven.
 I To make a good milk sherbet, take one quart of milk, one pint of sugar
 the juice of three lemons, the rind O
 one and the white of one egg. Dis solve the sugsr in the milk and pu q into the freezer. Turn the handle quickly until the mixture thickens l Then add the whipped white of al Iegg, the lemon juice and rind ant I freeze hard.
 I To make celery slightly and crisI l cut white tender stalks into two-incl lengths and score the pieces length
 wise about half an inch from eacl I end until both ends are fringed. DroI them into a pan of ice water in whicf I slice Of lemon is soaking, and le them stand for an hour before serv'
 ing. Dry thoroughly before putting on the table.
 Raisins will make a delightful bev craze. Take one pound, seeded, twt pounds loaf sugar. three lemons ant two gallons of boiling water. Cut tht l thin yellow peel from the lemon, GOV CT it with boiling water, and whel l the water has cooled add the juice O
 the lemons and the raisins and sugar After it has stood for several days strain through jelly bag and bottle i It is then ready for use.
 l A receipt for sugar cookies is al follows: Four even teacupfuls O 1 flour, one even teaspoonful of soda two even teaspoonfuls of cream O tartar, one heaping coffeecupful 0 Ibutter, two teacupfuls of sugar ant ------ ..-.----- --.-----