Middletown transcript., 1912-02-24
UEEFUL THINGS TO KNOW

When feather pillows become IlIeIess
and the ticking soiled from lopg usuage,
place them on the snow for several days.
Turn them each day SO that both sides
will be exposed to the sun. In several
lays the feathers will be as if renovated
and the ticking will be bleached and fresh
ened.
II you have suspicion that gas pipes
are leaking, a sure test can be made BY
app ying a paste Of soap and water to the
Joints. Ii there is crack or break, but
les will appear in little while. This is
safe way to attempt to locate leak.
Neither matches nor candles should ever
be used.
To clean lace yokes without removing
from garments moisten raw starch
with cold water to the consistency
of thick paste and apply to lace, being
careful to thoroughly cover every part.
Allow to remain day or two. When
thoroughly dry remove with stiff brush.
If lace is much soiled, repetiti of The
process may be meet ssary.
A knife that has been used to pare OF
cut onions should be Immediately put in
% cold water aud then washed before it
has had chance to be used for any bling
else. Saucepans in which fish or onions
nave been cooked should be filed with
water as soon as they are used. After they
ire washed in hot soapsuds there will bt
no lingering odor.
Most every woman known that ii spojls
he shape OF skirt at the hips to hang il
IN an ordinary coathanger. THIS difficulty
;an be overcome BY driving two small
tacks Zone each eide OF the wire hook)
leaving the heads protruding only litth
Dit. Put the tacks st as fer apart as III
loops on the skirt A coat can be hung
over this without the least crushing the
skirt.
Gasoline is xce ut for cleaning your
alse hair. Pour come gasoline into a
shallow pan; hold your switch by the stem
and switch it back and forth until it i
clean. Rinse it thoroughly III clean gaso-
line, and hang it outdoors to dry. Swiicl-
es or puff cleaned in this manner will
look much better and last longer than
when they are washed in water; continual
washing in water makes the hair lustrt-
ess and brittle.
Dampen newspaper and tear it into
small shreds. which are sprinkled over
the carpet before sweeping, if you have
no tea leaves to use for this purpose.
Damp bits of paper thrown over mating
Or hardwood floor Il help wonderfully
10 gather up the dust when when sweep
log. A dry sheet Of newspaper crumpled
in the hands makes an excellent polish for
mirrors, windows and lamp globes.
Now that the season for the savory duck
= right upon US, the long suffering house
wife, who would almost rather throw
away a dnck-especia!ly a wild duck -
than prepare it for the oven, may greatly
lesson the task by the following method:
Remove the longest and heaviest feathers,
As usual, cutting off the head and wings;
melt cake of parafine in pail and dip
the duck in it. Let the bird remain until
the parafne hsrdens; then with a dull
Knife scrape it clean. 70 your delight and
surprise the duck will be absolutely free
tom pinieathers and down, and in per-
feet condition for the ovsn without the
almost endless labor that usually attends
ahe task Of preparing it.
Salt mackerel should be thoroughly
soaked, flesh side down over night or
longer, then place in the oven with little
water and just before serving pour over
cup of sweet, thick cream; serve hot.
Baked Fish.-Spread butter over bak-
ing pan or lay in slices of salt pork, sprin-
kle over it an onion minced fine, lay on
this thin slice of fish or any small fish,
split down the middle. Add tablespoon
fu of vinegar and spread the fish thickly
with -four and butter rubbed together.
Bake until the fish is tender and serve
with sauce made from the gravy in the
pan.
Irish Stew.-Tske one pound OF the
neck Of mutton and cut into sn a | pieces,
add three carrots and four onions, cover
with boiling water and bring to a boil;
stew slowly for As miHutes then add five
potatoes, pepper and salt to taste and
serve very hot with the vegetables around
the meat.
stewed Chicken.-Cut up the fowl and
cover with hot water, allow it to cook
slowly until tender, boiling will toughen
the ten1erest meat. About half an hour
before serving add teaspoonful Of salt