Middletown transcript., 1912-03-09
USEFUL THINGS TO KNOW

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until G. e" cnstard is cold.
A slice Of lemon stewed with prunes
gives q. most delicious favor.
If meat for soup is cut into small pieces,
more nutriment will be obtained.
When frying mush, dip the slices first
IN white Of egg. This makes them crisp.
To peel tomatoes without sCalding rub
them back yard with the blunt end of a
knife.
In selecting beef, the pieces which are
well mottled with fat will be found the
richest and juciest.
For the roast OF cold lamb course, serve
an egg salad, sprinkled with minced mint
leaves.
Clean the glass OF pictures with whiting
as water is apt in time to mar the painting
beneath. 4
When leather armchairs look shabby,
they should be WHIPPED off with a soft;
cloth, dipped in olive oil.
Wooden breadboards are kept in better
condition by rubbing them With sand
than by simply using soap.
In making bread, do not fill the pans
over half full. Bread should rise to twice
its size before baking.
Wiring a cloth in vinegar and wrap it
several thicknesaes around cheese to keep
it from molding or diving.
Odd pieces of fruit, such as one banana,
an apple or an orange are mixed with
lemon gelatine to advantage. ]
White kid gloves should be rubbed gent
ly with bread crumbs after each wearing,
and they will keep clean long time.
A little viz gar put into water in which.
eggs are pos.ched will keep them white
and prevent them from spreading.
In baking cake, it is well to remember
that sponge cake requires lower tenn
perature than a cake made with butter.
A scented bag that will keep moths
away is made Of the follows: One-haIi
ouncs each of cloves, nutmeg and cara
way seeds.
Four peppercorns, four cloves and one
teaspoonful of mixed herbs are the proper
fiavoring for one quart Of water for soup. ]
Old bread just now takes new form in
bread-crumb cakes. Soak the bread irI
butter milk and use -four to thicken the
batter. =.
Add tesspoonful of sugar of lead to
the water in which fine silk hosiery if
washed to prevent the delicate color from
fading.
To take the smell of fish from hands
wash them in water which contains few
drops of ammonia.
If you get too much salt into your toma-
to soup, add bit of brown sugar. 1t seems
to make salty soup taste all right. But
better still is to add a few slices of raw
potato.
To mend linen tablecloths, remove the
preaser foot from your machine. Insert
the place to be darned under it and stitch
back and forth. It is much quicker and
neater than when done by hand.
The best way to singe the hairs and pin
feathers from fowl is to put it in pan
and pour alcohol over it and instantly set
this on fire. The blaze removes hairs and
pin feathers without iDjaring the flesh.
Instead of frying mackerel in spider
place it in baking pan on piece of old
cotton cloth or thick brown paper. sprink-..
le over a little salt and add several pieces
of salt pork or butter if preferred. Bake.
in hot oven.
If colored cottons are washed in bran
or starch water instead of soap suds they
will keep their color. If bran is used pu'
it in bag of loosely woven cheesecloth-
handful of either is enough for a small.
tub of water.
Use four pounds of rump, or other thi.
roasting piece. Scar quickly on hot fr!
ing pan or in a very hot oven. Put into
stew kettle with one and one-half cups of
boiling water. Cover closely and put
where it will just boil. Watch that the
water does not boil away or the meat will
burn. Cook until tender, probably about
three houra. Add salt Is minutes before
taking up. Remove the meat carefully
to hot platter. Add more water to the |
gravy, if necessary and tbicken with one
tablespoonful -four smoothed in butter.
Serve the gravy in boat.