Middletown transcript., 1912-04-20
USEFUL THINGS TO KNOW


Salt on the fingers when cleaning fowls,
meat or fish will prevent slipping.
When buying bacon choose that with
rind and firm fat of pinkish white.
A long handled buitonhook. should be
kept in the laundry to clean the lint from
the tub outlets.
If milk is used instead of water when
mixing mustard for the table, ii will look
fresh for several days.
A pinch of salt on the tongue followed
ten minutes afterwards by drink of cold
water, often cures sick headache.
An apple eaten before breakfast often
serves as a natural stimulus to the digee-
tive organs. Iu fact any fruit eaten raw
is nutritious at breakfast.
Always empty out any water left before
filling the kettle. Very frequently the
fiat taste of tea is caused by using water
that has already been boiled.
liza strong brine of salt and water is
thrown over the coals, less SCOT will co..
lect in the hues and chimneys. The fire
too, will burn clear and bright.
1t frequently happens that painters
splash the glass windows whtn they ara
painting the sills. When this is the case,
melt some soda in very hot water and
wash the glass with it, using a soft
flannel. 1t will entirely remove the paint.
Flannels should be washed by them.
selves. Shave bar of good white soap
into a tub half filed with warm water,
Stir until dissolved. II faunels are badly
ly soiled put two tablespoons borax in the
water to soften aud loosen the dirt. Put
the badly soiled pieces into the bottom of
the tub and the cleanest at the top. Soak
fifteen minutes then rub and squeeze bt-
tween the hands until clean. Don't use
board and never rub soap on the gal-
ments.
OF great importance is the ironing of
linen. While hard pressure ls essential
to obtain luster or give perfect smooth
ness, au overdegree is harmful, as gar
ments are thus likely to cut at the folds
which is likewise the objections to wiring.
ers and mangles. Creasing should always
be done very lightly. And in the iron
ing of hemstitehed towels the same pre-
cautions apply as the tendency is to bring
the iron down forcibly against the stitch
ing which is invariably the point at
which it first breaks.
DumpIings for stew--Take one egg well
beaten, add teaspoon salt,tw teaspoons
baking powder and -four enough to make
a fairly stiff batter. Flour, salt and bak-
ing powder must be siftei together. The
stew must be boiling when the dnmplings
are dropped in. Let boil for twenty min
utes. then remove from over FIRE, and set
on back of range until ready to serve.
Spanish Rice.-Into a buttered baking
dish put layer of cooked rice, sprinkle
with finely cut broiled ham or fried ham,
a sprinkling of onion grated and season.
ing of red aud green pepper chopped, salt
and then another layer of rice. Pour over
a generous amount of tomato, and bake
until thoroughly heated through. The
seasoning of this dish will make or mar it,
Chicken Stew.-Cut up a chicken With
a Glove of garlic and two small onions;
cook until half done, then add the follows
ing sauce: Melt two tablespoonful of -four
and generous sprinkIing Of cayenne.
Whe1 well cooked add salt and q cup of
tomatoes; stir and cook. adding salt and
sage, if liked.
Posched eggs are very nice for q suppe
dish with the above sauce.
A mixture Of lard and suet makes very
desirable fat for almost all uses that lard
would be putto. The soft beef fat is the
best.
Try a cream of soup with a cup of graf
ed cheese added just before serving. Such
soup is sufficiently noprishing with 9
little bread, for well balanced meal.
Parsnips make good soup if carefully
made, adding a cup of the pulp put
through q sieve to cream or milk soup.
A most attractive salad is one prepared
with celery hearts cut cross a Use, tips Of
blanched asparagus and few strips Of
canned red pepper. Serve with French
dressing on lettuce leaves.
Nut and sift together one and half cuP
of -four, teaspoonful Of salt and three
teaspoons of baking powder, tablespoon
of sugar. Beat until light one egg, add
three-fourths of a cup Of milk and stir i
into the -four mixture. Beat well, then
add a half cup of broken walnut meats
aud three tablespoonfuls of melted butter.
Fill buttered muffin pans two-thirds full
and bake.
A new way of keeping bread and cake
fresh is to use a wet sponge in the box.
Lay the sponge in a saucerso that il will
not come in contact with the bread.
Tapioca and sago are delicious desserts
combined with dried stewed fruits.
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