Durant weekly news. (Durant, Choctaw Nation, Indian Territory [Okla.]) 190?-1944, 1913-07-18
HOUSEHOLD HINTS

When making apple pie the flavor
Is much improved and the apples will
keep in good color II few drops of
lemon Juice are squeezed over the ap-
pies just before the crust is put on.
Remove grease stains by saturating
tue spots with alcohol rather than
benzine, as the alcohol will not leave
the ring around the spots that is left
by the benslne. Wash with cold water.
Nothing is more helpful in dusting
polished floors than the absorbent
broom bag. which can bS purchased
for few cents or may be niade at
home from a piece OF cotton flannel.
II threads draw hard and break
easily when preparing a piece OF fancy
work. O little white soap rubbed on
the wrong side OF the linen viii be
OF advantage. II does not harm the
linen.
A delicious sandwich filling is made
from one part chopped almonds and
two parts OF SHREDDED or grated cell
cry, with a dash Of salt. Moisten the
mixture with mayonnaise.
When the mayonnaise separates in
the making. add little Of the white
of the egg and continue adding the
other ingredients. In almost every
case the separation will be overcome.
An apple pie made without the up
per crust Is a pleasing change. Line
the pie plate and bake the under crust;
fill with apple sauce, seasoned to taste,
and cover the top with whipped cream.
A fiat trunk tray kept in the laun-
dry will prove a great convenience.
The napkins. doilies. lrncL cloths, etc.
may be laid out on II ia nect separate
piles.
A nice sandwich mixture that is
particularly suitable for summer teas
is made from ripe red currants mixed
with cream cheese. Strain the Juice
from the currants and mix with the
cheese to a soft paste.
Green mayonnaise Is tempting
novelty TO serve with cold-boiied white
fish or vegetable salads. It Is made
in the usual way. tinted with scalded
and chopped parsley, and with a few
chopped olives mixed in.
Almost any cold fish, except coarse
fish. like salt cod. may be utilized for
salad. Season with plenty of salad
dressing, tiny slices of young onions
and minced parsley. Serve on a bed
Of lettuce.
Old velveteen should be saved for
polishing cloths. II will serve the
purpose of wash cloths for plate clean
ing and save buying anything fresh.
Wash the velveteen in soapy water as
often as needed and lay out to dry.
Pineappleade is made with shredded
pineapple. Sweeten and pour a quart
of fresh boiled water over the pine.
cool. then chill; strain and serve.
When tea is desired for luncheon
or dinner 1t should be prepared In the
morning. When ready to serve. pour
it on the sugar, ice and lemon already
in the glasses.
Graham gems are made with two
cups of graham flour. one tablespoon
full of lard, two tablespoonfuls of su-
gar. two teaspoonfuls of baking pow
der and salt. Mix stiff with milk.
Nasturtium sandwiches are made by
buttering thin slices of white bread
and putting nasturtium leaves between
them. washed and slightly salted A
few Of the flower petals may also be
used.
All the leftover vegetables. such as
string beans. peas. beets, carrots, ETC.,
will make delicious luncheon salad
They should be chilled and laid on sal
ad leaves with French dressing.
The remnants of a chicken can be
converted into delicious shortcake.
Make the biscuit crust the same as for
old-fashioned shortcake. Spread the
chicken between and pour gravy on
the whole.
An old fashioned remedy to remove
tan is to mix magnesia IL soft water.
then apply the soap for minute or
two. Wash off with soft water and
CASTLE soap and rinse with clear wa
ter.
Borax makes an excellent wash for
the hair; teaspoonful to a basin of
water being good proportion. A so
luton of 1t is also good as mouth
wash. The dry powder may be used as
a dentifrice.