The Bridgeport evening farmer., 1913-03-07
HOUSEHOLD NOTES

The quickest methods of warming cold plates in winter is to dip them in hot water.
 F Baking soda will sweeten milk ves- sels, clean brasses and is good for dish washing.
 When the nails are brittle, apply vaselinex or hold them in warm sweet oil every day.
 A pinehtof baking soda put into the water when cooking tough meat will makezit tender
 If boiling milk is poured on the beaten eggs when making baked eus- tard, it. will bake very firm
 When a vegetable has lost it's firm ness, soak it fnSvery cold water unti1 it is crisp and plump.
 A good test in choosing beef is to kpress it with the thumb, if it risest quickly, it is of good quality. .=--
 The flavor of peas will be much inn proved If a dozen pea pods are washed. and cooked with. them
 In making plain omelet, it is bet ter to add hot water than milk, as it makes it much more tender.
 When covers lose their knobs, they can be replaced by new ones that can be bought for ten cents per dozen saved from former frying; the flavor will be very much improved.
 In the sick room, it is much more pleasant for the patient if the medi- cine bottles are kept out of sight.
 Stems can easily be removed from. entrants by flouring the hands sand rubbing the entrants between them. :. C1aret wine stains can be removed. from a. tablecloth by soaking it in warm sweet milk fresh from. the cow,
 Among the kitchen novelties is. the individual aluminium butter mould, which prints the initial on the butter
 Brush the lower crust of pie over with the white of an egg. This pre- vents the juice from soaking through.
 Salt put into the water in which cabbage, caulif1ower or brussels sprouts are cooked is apt to darken them.
 Boiled or roasted meat that is to be cut cold should be wrapped in clean, moist cloth. It will be more tender. zs-ssssz < quick oven. it will rise rapidly round the sides, but leave a hollow in the middle ; Boiled buildings should never be turned out the moment they are done. They are very likely to break if this is done.
 When mixing fruit or nuts in cake, they should be added before the, flour: They will then be evenly distributed
 Fine damask linen needs no starch If sufficiently damp and ironed uatia dry, it will have all the4 necessary #
 If vegetables are oEercooked, their texture toughens, their flavor is some what destroyed and they are not so digestibIe-
 3 The ironing of woolens is more like pressing and should be done with a warm iron when the garment is al- most dry.
 Do not rub, do not wiring, do not boil wooIens. The twisting and rub ping produces shrinkage by ,knotting the f1bers.
 Moths can be ronted by wrapping the article in thin cloths. then cover with wet Turkish towels and put in the oven to steam.
 To clean. Iight-eoloredA satin shoes, rub the satin with flannel dipped in spirits of wine. turning the flannel from time to time. Cakes should not be placed. in a cold place or at an open window to eooL The steam will condense and make them heavy.
 Very small cakes require quick oven, so that they set fright through and the inside is baked by the time the outside is browned.f
 Y In order to insure 1fghtness in cake sit should be put into the oven asSsoon as sthe baking powder or other rising medium has been added. I All linen should be hung straight to dry, and all pieces, will wear better if a third Or half Of the napkin or table | cloth is hung over the line. Refuse and garbage can be wrapped in newspapers bfore putting it into the garbage can. Iny this way the in side of the can can be kept clean.
 To remove milk or cream from wool I en goods, pour cold water on the spots until the water runs through. Then rub with a cloth that has no lint.
 When arranging pillows for an in- valid, place the first pillow length -iso he hn one across the upper half of the first pillow.
 To preventS stove pipes from, rust ing when put away, rub sweet oil on | them with a cloth. Then wrap the pipes in paper and. store them in a dry place.
 Whites of eggs should be cold if you want. to beat them very stiff
 Fill pastry shelves with creamed eweetbreads; they make delicious entree.
 It improves prunes to add a little cider to the water in which they are cooked.
 j Steel knives can be very well clean ed by a paste made of emery powder and oil.
 Muslins must be ironed wet. If al- lowed to get dry they will have a rough appearance
 All muslin ehouId be starched wet. If they are starched dry they never look so clean
 Fruit jars can be easily opened il you will take hold of the top with a piece of sandpaper.-
 Scissors are excellent to shred let tuee; they are much more convenient than using a knife. Food for late corners can be kept hot by covering it tightly and placing it in pan of hot water. e Always use cotton instead of silk when nnending gloves The cotton win 1 not pull the kid E In starching coIored muslins, do not allow the starch to be too hot; it will destroy the color Stains on mirror glasses can be re- moved with a flannel cloth dampened with spirits of camphor. It is good economy to save the bast- ing threads. Wind them z around