The Bridgeport evening farmer., 1912-10-11
HOUSEHOLD NOTES

l must come in contact with and carry Winding wool is difficult if there
 IS no one to hold the skein. Put two
 f1atirons on the table a sufficient dis 1 tightly stretched. This will answer l as we'll as any one holding the skein. You can make court plaster at home l by spreading clean silk with a prepa-
 ration made by dissolving one part of 1 lslnglass in ten parts of water and af-
 terward straining it through muslin
 Add two parts of tfncture of benzoin, Crushed ribbons should not be iron | ed; it makes them shiny. Dampen
 them and then fold them smoothly and l tightly around a rolling pin or empty i bottle. This will remove slight creas-
 es. There is nothing for very bad
 creases but to iron them.
 | The unpleasant strong flavor of un-
 cooked onions is satisfactorily remov- | ed by slicing them, then put them 1 in collonder, pour boiling water on them, then plunge Into ice water and 1 allow them to remain half an hour | They will be sweet and crisp.
 Refuse, either vegetable or animal, heap, where it will decay and cause 1 unwholesome smells. Give the refuse l to pigs or fowls. if they are any. If 1 If their are neither pigs nor fowls. the refuse should be burned.
 Windows in. a sleeping room should be so arranged that the fresh night the impure can go out through the other. To do this the upper sash should be down at the top and the low CT sash up at the bottom, not less than one inch for every person sleep
 ing in the room.
 Marble that becomes disco1ored by
 grease or other stains can be cleaned
 by mixing two parts of common wash
 ing soda with one part of chalk and
 one part of purnice stone. Have all
 finely powdered and mix into a paste
 with water. Rub it well into the mar
 b1e, and few hours later wash off
 with plain. soap and water.
 Sour milk makes a spongy light
 cake. A cake which cuts like pound
 cake is made with sweet milk Soda
 is used alone with sour milk; with
 sweet milk, soda and cream of tartar.
 Butter should be beaten to a. cream
 and the sugar added very gradually,
 then the yolks of eggs, then the flour,
 then the whites of eggs, and finally the f1avoring.
 Chiffon veils can be washed by mix ing two parts of finely powdered starch with one part of powdered bo- mixture well into it. Shake out and repeat until there is only enough left for one last rub, Spread this on the veil and let it stand for twenty-four hours. Then shake 1t out, and the veil will be as fresh as ever.
 Black linen, to be washed success salt water. one teaspoonful to each 1 gallon of water. Wiring out of this | and put into a tub of clean warm wa ter, to which some soap psuds should be l added; then wash with the hands not | on board. Put through two rins- | ing waters to which salt has been | added. Then starch on the wrong | side.
 A delightful way to serve tartar | sauce is to cut lemon in half, clean | out the inside thoroughly and then fill served to each guest. When fish is served, the little lemon cups are placed | around the edge of the platter and method the sauce remains firm instead | of melting into aAliquod when put into | a warm plate.
 make work much easier in the sewing | room are a good,- steady sewing ta- ble with brass-headed tacks driven in the side to indicate a yard length; a perforated wheel, pencils and chalk for marking; carbon paper for trans ferring; a rtmnant box; large pin | corner of the cutting table and an other cushion holding safety pins.
 The outside of milk bottles in which milk is delivered should be washed The milkman, when he carried the | bottles into the house. grasps them with his hands over the top. These have opened and shut doors, have per hapS wiped mouth or nose, therefore Il the brim of the bottle is not clean enough to pour milk out over. II
 When pressing a pleated skirt, baste the pleats in place by running a line of basting on the outside edge of aC,1 it down firmly to the mater iaI underneath; then lay it over the II ironing board wrong side out, place a damp cloth over the pleats and press with a hot iron. Allow the basting threads to remain in the skirt for Sev- eral hours, then remove them. The skirt will keep in good shape for a long time.
 Success in making jelly depends on the following things: Good fruit. a little under ripe; the best granMated sugar; do not make large quantities of jelly at one cooking; do not allow bhe syrup to boil rapidly; always make jelly on a bright, clear day; wash the jelly glasses in hot water; heat the sugar in the oven before adding it to the fruit: set the jelly in a sunny win dow for twenty-four hours; then cover with melted paraff1n and set in cool place.
 Pots and pans should receive the most scrupulous care. For instance. 3 skillet which has been used for fry ing should have two washings, the last m bo1ling-hot soapsuds. The sauce pans and pots should undergo the same treatment, and when the vege- tables or soups or cream sauce have been put into their respective dishes should be filled at once with warm water; they will be much easier to wash.
 The kitchen range can be managed open the draughts for few minutes l \ When. the coals begin to brighten the 1raught should be shut off. Then ( breakfast can be prepared and the fire I 1sed Tor an hour -afterWard. without This method can be re- oeated at each meal. The oven heats I more easily if the fire is clean and the ire box not more than half full of coal.
 A vinegar. compress is a quick cure ( for ringworms (
 Soap scraps put in little bag can ( De used for dishwashing
 Mustard will not get dry if it is ' mixed with milk instead of water
 Excellent for cleaning brass is the water in which potatoes are boiled.
 Rub the top of a handicapped i Eashstand with turpentine: it will I keep it in perfect order I