The Birmingham age-herald., 1913-10-24
Ink Stain in School Dress

INK STAN III cCnOOl OTCSs
Will you tell me how to take an ink
stain out of a last. winters red wool
school dress? To set the color in ging-
ham, put a handful of salt in gallon of
water and let it almost boil. Then put
the goods in. Lift and stir well. Let
| it COOL then rinse in clear water. Eet
| it partially dry, but not too much; then
iron dry. This also shrinks the ging-
ham. l am glad to send this, as l get
much valuable information from the Cor
ner. l.. e. s."
| hope by now you have seen an an
swer to your query in last weeks Cor
ner. If not, | condense the advice given
! by a correspondent who had taken ink
out of a blue silk gown by crushing equal
Quantities of citric acid and cream of tar
tar into a powder; lay the stained spot
on heated plate; moisten with hot water.
! Rub powder into 1t with a bowl of
| spoon and lay 1t in the sun. Y ou might
try it, continuing until the stain disap-
pears. Then wash in cold water and
| dry 1t. Do not iron IL until it has dried
Thank YOU for the "hint" for practical
| housewives. 1t is a valuable double
| header.
Good Chill Sauce
"You invite contributions from house
keepers of recipes they have found by
actual experiment to be good. l con-
| tribute one for good chill sauce: One peck
ripe tomatoes. - good sized onions, l.
green peppers (not too hoD, half pound
| seeded faisins. Put all through a food
chopper, add two quarts of good cider
vinegar. half teacup of salt, one pound
of brown sugar. one level teaspoon red
pepper, one tablespoon ground cinnamon,
one ounce each of whole cloves and all
spice in a bag. Place the kettle on the
| back of the range, where it Will boil
slowly for four hours, stirring occasional
ly TO avoid scorching. Place in wide neck
| bottles. Cork and seal with paraffine.
/ This Is good. MRS L.
! We know what ingredients go to the
makeup of your recipe and recognize the
value and meaning of each.
Cheese From Sweet Milk
Would you let me know how to make
cheese out of sweet milk and what to
use to make 1t? MRS. c. b.
Into a gallon of milk warm from the
COW stir liberal tablespoonful OF liquid
Drennet. Cover until it is a firm curd.
keeping 1T in a warm place. When the
whey has separated completely from the
curd pour off all that will come away.
Then put the eurd into linen bag and
hang it up to drop. Press now and then,
and when you have a perfectly dry mass
| chop II fine In a wooden tray. Have
ready bag of finer linen or muslin made
| to fit into a cheese box. For a small
cheese you may use an empty salt box
| that has been thoroughly washed and
| dried. The box must have a perforated
bottom. With a small gimet bore num-
erous holes in the box. The lid should
fit closely and smoothly upon the top and
slide down inside. Turn the chopped
curd into the bag, fit the bag into the
box, press down the top, and set weight
upon it, The cloth should be wet inside
and out before the curd goes into II. After
an hours pressure turn the curd out again
into the tray and chop fine, mixing in
salt to your taste. Have ready clean
| cloth like the first and pack in the curd
| hard This bag should be of the same
size and shape as the box and be fitted
| with a circular piece at the top. When
| the curd is in baste this piece smoothly
in place. Scald box and cover. rinse with
cold water, and put the curd again under
a weight. Leave it thus for IL hours.
Then take it out, rub all over with salt,
and fit on third wet cloth. Leave un-
der the weight for another day. Take it
then from the roung bag, scrape off the
rougher parts of the surface, and fit into
the box and put on the weight for the
last time: Leave 1t alone for "a hours.
Strip off the cloth. rub the cheese we'll
with butter, and lay upon clean cloth
within a wire safe. Rub with butter
daily for a week and turn every day, wip-
ing the cheese clean before each applca-
ton of butter. At the end of the week
omit the butter but rub hard with
clean cloth. Do this every day for a
month. You will then have a firm cake
of american cheese" 1t will be eat
able at this date. but improves with keep
ing II the safe be dry and cool. 1t should
be really fine in six months. The process
is tedious. but little time is actually
consumed in carrying 1t on.