Middletown transcript., 1912-09-14
USEFUL THINGS TO KNOW

ic"' t'i0 CaNF pau dItFT you nave greaS-
ed 1t to keep the cake from sticking.
Red cnr'anls added to the rasphprries
give Ia'pberry jam a dtlcious flavor.
When you fed mold on bread or cake,
scald and dry out the box yen keep them
in.
Equal parts of olive oil and turpentine
make an excellent polisl: for II alcgany
furniture.
When cucumbers have lost their crisl-
ness they shoLll be fried ex,clly as YOU
do eggl liant.
Dish towles should be washed AID
scalded every day and dried in the sun to
keep them sweet.
l starching colured clothes the starch
should be very blue. 1t ps to keep the
color bright.
A good sweet sandwich is M ade of
banana cream spread hetw cen thin slices
of sponge fl ger axe.
When All iron gets rough on the TO :
tom rub it back aud forth on smooth
earth or a fiat stone.
Sweet green peppers shredded with
young cabbage make an exec llent simple
salad with French dressing.
If butter becomes a little strong, it
should be worked ever and slightly sailed.
This will restore the sweetness.
To restore polish on piano case, first
dust it with a dry, soft cloth, then dip a
piece of chamois skin, of Cd SIZE in
cIea cold water. and wiring a. dry IS
possible. rub over the pa 10 with this and
if the shin becomes soiled rinse well and
use again, always WriIg ging as Il ar of
waller as possible each time. When 1t is
clean, polish with soft dry skin.
To lean soiled ace yoke in silk tr
cloth dress, rub poNdered starch into
the lace; LIT it lie seyersl hours and then
brush ii out The starch ahsorbs the
grt Ia e and dn-t.
To remove paint from common wooden
chairs seIub item wuh solulion of
washing soda.
To destroy black reaches, try ard keep
the place they infect as dry as possll4,
for they cannot exist in a dry place, r.
move all f1od within their rfa h and
scatter borax around plent fully.
Do mot throw away vinegar in which
homemade cucumber pickles haye been
preserved. Keep it and use it in sand
dressing, instead Of ordinary Vinegar.
The flavor is delicious and one that caI
not be gained in any other way.
Preserved Qlinces-Pare and core.
Be sure to get out Il: ths seeds. Boil the
skins and cares one hour, th.n strain
through a cloth, boil The ounces in this
juice until t,nlpr; drain them ont, add
the weight Of qnihc in sugar, boil and
skim then put in the qninces and cook
slowly three hours
Tomato Butter-To one quart of toma-
toe add pint of apple, cook I'd put
through sieve; add qnart of sugar and
cinnamon to taste. Cook until thick. -
G1oseberry Catsup-Six CHARTS Cf bei-
rles, nine pounds Of sugar aud cinnamon
one plat Of vinegar, one teaspoon eech
OF allspce d clothes. Put ont half OF
the vinegar on the berries aud cook nntil
nearly doue strain, add the rest Of the
vinegar and spices and cook slowly three
hours.
Spiced Grapes-To one pound of grapes
add one half pound OF sugar, two tee-
spoonfuIs of ciunsmon, two Of cloves and
one ola pice. Cook the pulp and skins
separately the skins having to cook much
longer, then adj the pulp and spices,
Chopped Pickls-OIe peck of green
tomatoes, one dozen red peppers chopped
fine, cover With ralt and let stand twenty
four hours; dtain and squeeze dry, add a
head OF cabbage, bunch Of celery chol-
ped Gne, and one pint of grated horse
radish, teaspoon Of c'oves, a tt a poon of
mustard seed, salt to taste and a pint ut
sma cucumbers. O. Yer with cold vint-
gar
CHOW -Chow-Prepare and cnt in sma |
pieces tie I, flowing vegetables: Two
quarts OF green ten a'oes, twelve smill
cucOmbers, three I'D peppers, one caul;-
flower, two punches cSeIy, one pint ct
small onions aid two quarts cl l.sl1ilg :
beans. Cover With salt and let stand
twenty-four hours then drain. Heat a
gallon of vinegar add hall ounce each Of
aIlspice, pepper aud cloves, two euLces
# tum4lic and a fourth of pound Of
mustard seed. Whtn boiling add the
EegetaL les and cook until soft.
Sweet Picked Peaches-Bcil together
TWO pounds Of brown sugar, pint Of vint-
gar tnl an ounce of stick cnr anon %
minutes. Dip the peaches in boili.,g
water and rub rH the fur with towel;
stick each peach with four CLOVES. Put
them into the syrup and boil soft, usirg
aalf Of the PEACHES at a time. This Ie.
;ipe uses half peck Of PEACHES.
Preserved Melon RinG-Pare and cut
n strips the rind Of ripe melons. S, ak
IN alum water, al owing tpaspoanfn II
alum to quart Of water Heat gradually
the boiling point, and cook ten minutes
train, cover with ice water and let stand
wo hours; drain, add a cup of water to
.ach pound, a I'd pound FIR pound uf
-ugar. Bill the sugar snd water ten
minute; add the rDtlon r;nl and cook
Until tender Remove the rind to stone
jan and cover with the slrnp. Two Lemons
,iiced are often added to the melon v bile
;ouking.
Eau de cologne viii remove can,
grease. -