Middletown transcript., 1912-07-06
USEFUL THINGS TO KNOW

P0PPo'S stuheu Win lrCsh green
corn and baked make dainty luncheon
dish.
A hne crater is better than a knife for
removing the surface Of anything that is
burned.
In washing Iaces that have beeome
stained with prespiration first wash them
with cold water and soap, and after the
stains are removed put them into warm
water.
10 clean vinegar crnet put teaspoon.
inl OF lye in it and then fill it with water.
Lss this remain in it few days aud then
rinse the cruet ont throughly, when the
c-uet will be perfectly clean.
"A good way to bleach handkerchiefs,
when it is not convenient to Lang them
ont oil doors, is to wash them and let them
soak over night in water in which cream
oil tartar has been dissolved.
Warm weather ironing has its problems
III Keeping the ssdIrOns h~I enough will
out making the room too warm. A large
baking pan placed upside down over the
irons causes them to heat over low fire.
10 clean silver put quantity of sour
milk in shallow par and place the art
ticles In the milk, letting them remain
there till they become bright. Aflerward
wash them in warm water which contains
few drops of ammonia and your silver
will be bright aud clean.
Any stove blacking will stay on longer
aid bs free from dust if few drops Of
molasses are added to the blacking before
using.
Teach the children to open beds and
windows wide before leaving their rooms
lii the morning, and when it is time to
make Lp the beds, the room will be we'll
aired.
Kerosene is a magic cleaner. Wipe OFT
the boiler With damp cloth dipped la
kerosene. The sink will be kept free
from grease and streaks if wiped with
kerosene cloth.
When food has burned in kettle or
saucepan, remove at once and add little
soda and cold water and boil. 1t will
then be easy to clean the dish after it
sOaks awhile.
When moving day comes. the door of
success will be opened with the key of
system. Follow plan and keep a note
book, if memory is faulty, and much will
be saved of work and hunting when the
time for unpacking comes.
China should be packed in barrels with
the edge of each plate and saucer down.
Excelsior or hay is a good medium for
packing shoul have an additional wraI-
ping of paper or cotton batting.
II the rugs are rolled on poles they are
eaisly placed.
Once a week put salsoda or some equal
ly good grease remover in the sinks and
drains and follow with good flushing of
hot water.
When putting anything very hot into
Glas9 dishes set the dish on a wet cloth
and the danger of cracking is Iessened.
When dusting sick room, use batting
that has been mo'stened in a eteamQr
over hot water, then burn the batting
after using and all danger from germs viii
be avoided. : '''
a bottle Of glue that hae been opened
vii, be kept free from sticking if apliule
lard or fat of any kind is rubbed around
the edge of the bottle before the cork is
rep aced.
Use salt water and brush to clean bar.
boo furniture, then rub very dry with
soft clOtho.
Ivory handles that have become black-
ened may be cleaned by rubbing them
with lemon dipbed in salt.
Il few aaFafe aE iFsaFa para e ataalea ataalea t tIIa
shoe blsckinR will impst a good polish
to damp shoes aud also help to preserve
the leather.
10 give pleasant flavor to uayOnnaise
use vinegar that has been previously used
over pickles, beets or cucumbers instead
of fresh vinegar.
Scratches on furniture will disappear II
rubbed well with a solution of ftqnal parts
OF linseed oil and turpeniine. Rub this
well into the scratches aud then pol sh
with a soft cloth.
To improve oilcl0ih dissolve pound Of
glue in quart of water ever the fire,
then rub it lightly over the Oilcnth with
a piece Of flannel and leave it to dry. If
possible do this in the evening so that the
oilclOth may not bewalked on till the
This treatment added to the
durability of the oilclOth, besides i'm
proving its appearance.
Odd pieces of fruit, such as one banana,
an apple or orange are mixed with lemon
gelatin to advantage.
Tough steak should be chopped a,d
mixed with diced potatoes and then bal
ed. Grated cheese over this dish improves
the flavor.
A saucer of baked bpans can be heated
with eatsup in pan and spoonful on
toasted crackers serve nicely for the nOoI. 80
day luncheon.
Old bread just now takes new form in
bread crumb cakee. Soak the bread in
buttermilk and use -four to thicken the
batter.
Be careful never to use too much butter
in cake. Use q scant amount rather than
vi hat the the rule calls for, and it will save
many poor cake.
Scraped raw potatoes pnt into decanters
with cold water. will 81 .an then if lett in
'or two or three days.
The fading of co'ored articles is due
,ften not to the wa,hug but to the iroI-
nR. Too hot irons are rsed directly on