The Bridgeport evening farmer., 1913-07-14
HOUSEHOLD NOTES

To destroy red ants. grease tin plates sTtth lard and put them on the floor with a few sticks for the ants to clinnt Dn- Soon the plates will be covered with ants. which prefer lard even to sugar. Turn the plates upside down Dn a hot Ire
 A sweet biscuit may be made with ordinary biscuit dough, with the ad- Hilton of chopped dates. Roll the dough ouite thin. spread with plenty Of soft butter, and then put a thick layer Of chopped dates. On top place 4nother layer of dough, and cut out Eifh a small cutter. Bake in 9 hot oven
 A delicious dessert is made of French rhestnufs that have been peeled, boiled 4endsr and mashed until they are smooth. and then seasoned with a lit tie vanilla or other extract and sugar, feaped around the sides of a glass hdish and filled in the center with whip ped cream. The cream may be dotted with jelly
 TO make whole wheat bread. take four cupfu1s of whole wheat flour. two or white flour, half a cupfuI of sugar. one teaSpunfu1 of salt, one yeast cake, dissolved in enough warm water to make stiff batter. Let rise until N1rht. mold in two lOaves, let rise again ana bake in a moderate oven A tea spoonful of shortening soda adds to the richness.
 Leftover cereal may be used in either two ways. Mixed with some schopped meat. seasoned well, it is al- ways tasty in croQuettes. An excel lent dessert may be made of the cook ed cereal. sweetened. seasoned with ;raisinE. Then 1t should be molded into cones and browned in the oven- Serve with syrup or thick cream.
 delicious and simple fruit punch ls made of canned pineapple, shred ded Take a pint of this fruit and to it add the juice of three good-sized lemons, the juice Of four oranges, two sEfced bananas and one and half cupfuls of sugar. Put the mixture in d bowl with a good-sized lump of ice Let it stand for an hour or so and then add a pint of carbonated water
 8eeswax and turpentine Is a capital polish for furniture which is not French polished To make 1t, shred half an ounce Of beeswax very fine. and add to it a quarter of a pint of spirits of turpentine- Stir well and put aside until the next day Then stir again and let 1t stand for an other day, when it will be ready for use. Never melt beeswax and turpen- tine over a hot fire. as it Is highly in aammable-
 PIneappIeade is made with shredded GG~GA4 of fresh boiled water over the pine, cool. then chill; strain and serve
 A babyss bottle ought never be- washed with soap, but the moment it is empty, it should Be washed in cold water, then filled with a weak solution of boric acid
 When iced tea is desired for lunch con or dinner it should be prepared in Ehe morning When ready to serve, pour 1t on the sugar. ice and lemon already in the glasses
 Graham gems are made with two cups of graham flour, one tablespoon 1ul of lard, two tablespoonfuls of su- gar. two tablesponfuls of baking pow der and salt Mix stiff with milk
 Easturtium sandwiches are made by buttering thin slices of white bread and puttfng nasturtium leaves be- tween them. washed and lightly salted. A few of the nower petals may also be used
 All the leftover vegetables. such as string beans. peas. beets, carrots, etc, VIII make delicious luncheon salad. They should be chilled and laid on zalad leaves with French dressing.
 The remnants of a chicken can be converted into delicious shortcake- Make the biscuit crust the same as for cld-fashioned shortcake- Spread the chicken between and pour gravy on the whole