Evening journal., 1912-09-13
HOUSEHOLD NOTES

Pudding basins should be well
creased or the pudding will stick. To
grease basin, take bit Of dripping
upon clean paper and rub it all over
so that no part of the basin is left
pugreased
The wise housekeeper keeps a dish
pan OF hot. soapy water at hand while
cooking Into this she plunges cook
ing dishes as soon as used-a method
which means the saving of much time
Vinegar in which homemade Gu
cumber pickles have been preserved
should not be thrown away, but used
in salad dressing. The flavor is de-
licious and cannot be gained in any
other way.
Never allow oysters to boil. 1t
destroys their flavor and makes them
tough. Be careful that they are
heated through. Nothing is more OBJ
iectionable that a cold, uncooked
oyster in hot soup.
When washing a white veil. first
make a solution of white soap; let
the veil simmer in il 70 ra quarter Of
an hour Squeeze in warm water
and soap until it is clean, then rinse
i'm cold water slightly blued.
Flowers viii keep very fresh over
night if they are excluded from the
air Wet them thoroughly, put them
ia damp box and cover with wet
raw cotton or wet newspaper, then
place them in cool place.
Onions uncooked are much less
strong in favor II sliced then put in
a colander and boiling water poured
over them. Then plung them in ice
water and allow them 10 stand for
half an hour; they will be sweet and
crisp
Never wash meats, as in this way
they are robbed of a large proportion
OF their nutriment steak or roast
freshly cut from the beef is certainly
free from all Objectionable matter
The outer edges may be well wiped
with a damp cloth.
DO not expect to have good coffee
unless you start with a clean coffee
pot Old coffee grounds boiled over
will always spoil the flavor of your
coffee Before washing the coffee pot
drain the coffee from the grounds and
save it. Wash the pot thoroughly, be-
ing very careful TO rinse out every
particle of soap suds.
Crt the stalks Of well-ripened
rhVbarb an inch long, place in a cool
% ca. When all the moisture has
norated make it thoroughly hot
Il dry rhubarb completely. Then
pat into paper bags and fasten the
bags securely. When you are ready
TO use it. later in the winter. soak it
I'm water and cook like fresh rhubarb.
All dried vegetables should be
soaked overnight. to reabsorb the
water lost through evaporation. Vege-
ables should always be cleaned be-
fore being cooked. and unless they
are old should never be pared. Dur
ing the boiling process. the cover
should be tilted to allow a circulation
RI air which insures a better color
and favor
A delicious green tomato pie is
made with one quart of finely chop
ped green tomatoes, six large apples
peeled and chopped fine. mix thoro-
ughly with three cupfulls of sugar
three tablespOonfuls of -four mixed
with the sugar, one teaspoonful OF
salt, one tablespoonful of mixed spices
and one cupful of vinegar Bake will
two crusts.
The peach shotcake is a tooth
some dainty Sift together three OF
four times one quart of -four, thre'
te0spOonfuls OF baking powder anC
one of salt Rub into this two heap
ing tablespoonfuls of butter until 4
feels like meal, add just enough swee
milk to make a soft dough Divide
into halves, roll enough 20 till tw,
buttered tins and bake In a moderate
oven. When done. spread each will
butter. place together with pared. pit
ted and halved peaches between, dust
ing generously with sugar and heap
ing whipped cream and fruit on top