The Bridgeport evening farmer., 1912-10-09
HOUSEHOLD NOTES

The great secret of frying is to have plenty of fat and to have, it boil ing when you drop things into it, so that the. inside cooks without absorb ing the grease. s-~ z To keep a pet palm in order, the leaves. should be sponged carefully ev- cry week Don't water palms too of ten; let the earth become dry, then soak it. libeFaIy. z5
 The revolving breakfast tray is a comfort which American women. would do well to borrow from their English cousins. It makes it possible to- do with less service.
 utensils clean by scTubbing with soap and luke warm water, to which house hold ammonia or common soda has been added.
 A good simple dessert is baked ap- ples, cored and with the cavities filled with cinnamon and sugar- Cover bot tom of pan with boiling water and bake in hot oven until tender.
 To make cucumber juice crush thu sliced cucurnbers while fresh and strain the juice through cheesecloth. To eight ounces of juice add one ounce Of alcohol and a few drops Of benzoin-
 Save the time and trouble of Eig- glng it attached by hinges to the wall When not in use 1t can be held fast against the wall by a piece of picture wire >s
 In packing childrens lunches for
 
 oiled paper. Meats for the filing are best chopped. Cream cheese combfn- ed with nuts makes a good filling for a change.
 Never throw away pieces of stale cake. They are good for buildings. If you do not wish to use them direct en, crush with a roller and put them In a glass jar until wanted.
 The all-woo1 ingrain carpet called filling makes an excellent furniture
 
 to deal with. Its texture is- like cam vas and the colors are admirable grays. browns, reds and blues
 In 8 house of EI,1aA closets much space can be econounized by having long rods of wood or metal, over which clothes hangers can be hoOaced In shelves to save space-sheawes five in caes wide to be used for Jelly glasses and small dishes.
 A good scheme of disposing of l<itch- len rubbish is to have a rubbish chute in the kitchen at the top of the celler stairs It opens by a trapdoor. and into it all r4abhasaa ean be thrown to lar. When fuh the oontents are burn ed in the basket.
 Fresh, sweet suet is great resource be freed from all loose skin and flesh then chopped line and thoroughly coated with flour. To each quart of suet allow cupfua of flour and tea spoonful of salt. It should be packed in glass jars ard set away in a cool dry place.
 -To make pick1ed caufifower, bread the heads in pieces. wash and boil in salted water for five minutes, drain and throw into cold water. then drain again. When the ca1ulif1ower is dry, put it into bottles or jars and pour over it some boiling white wine vine gar; with sugar and spice to taste. When cold, cork tightly.
 A good recipe for collars and cuffs is five teaspOonfuIS Of starch, one quart of water, one teasponfuI of bo- rax and one teaspoonful of lard or parafffn. Have the water boiling. place the starch, boraN and fat,in the starch kettle and stir in enough cold water to make a smooth paste Then add the boiling water and cook till thoroughly clear Strain and use hot. To shrink washing materials. keep your material in the same creases as when bought opened only enough to lie easily in the bottom of the bath tub. Run enough water in the tub to cover the goods and leave for a sufficient time to- be Thoroughly shrunk. Then lay the broom across the tub and carefully hang the mater ia1 upon it, still folded. Let it drain in the t7Ib and dry