The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1914-11-07
HOUSEHOLD HINTS.

In every h0us enold Is q
great trial to the houseKeeper, but
Instead of having too much on hand,
we seldom have as much as we would
like to use. When roasting any kind
Of meat place plain dressing in the
rooster with it, that it may become
seasoned with the gravy; this is made
of breadcrumbs seasoned with salt,
pepper, and butter, but only occasion
ally have sage or onion added to it.
1t uses up all the small pieces, and
there are SO many nice ways in which
one can utilize the larger ones, that it
is often hard to decide which to do.
Bread cases for entrees are easily
made and furnish a nice change in the
appearance of the table. Cut slices of
stale bread about one and a half
inches thick and of the desired size.
Scoop out the middle, leaving half an
inch on the ends, sides, and bottom.
The case will then be like an empty
box. Use hot fat to fry them in, drop
ping them in one at a time and frying
a delicate brown. Lay on paper to
drain and they are then ready for
filling. Dreamed veal, chicken, or dev-
Tiled ham can be used for filling, but
whatever is used should be ready be-
fore the cases are fried, so that they
can be served before they become
cold.
Seymour cream.-Cut slices of bread
half an inch thick and fry in butter on
both sides. For each six slices, take
one and half tablespoonful of but
ter melted in saucepan, into which is
stirred a half cupful of grated
cheese, one-fourth cupful of finely
minced ham, three cupsful of milk into
which a tablespoonful of flour has
been stirred until smooth, a little red
pepper and parsley. When it comes
to boil pour over the fried bread,
and serve at once. A nice dessert can
be made in this way: Butter slices of
bread and spread with jam or marina
lade; lay them together like sand.
wiches and cut into odd shapes. Dip
each piece in a batter made from one
cupful of milk, two eggs, and a table.
spoonful of flour, fry in butter until
a golden brown on both sides. Serve
hot with powdered sugar.
Milk often turns by an acid develop
ed in the milk. To prevent it, add to
the milk small portion of bicarbon-
ate of soda.
Half a teaspoonful of carbonate of
soda, mixed in a gill of sour milk.
makes an excellent liquid with which
to mix pastry, scenes, cakes, etc.
This quantity is sufficient for small
tart or pie.
To clean and restore the elasticity
Of CONDITIONED chairs, turn the chair,
and with hot water and sponge
the cane work thoroughly. If
The chair is dirty use soap. Afterwards
set the chair to dry out of doors. and
the seat will be as taut as when new.
Cement for Broken MarbIe.-Take
gum arabic one POUND, and make into
thick mucilage, add to it powdered
plaster of Paris, one and a half,
pounds, sifted; quicklime. five ounces;
mix we'll. Heat the marble, and apply
the cement. Join the broken edges
neatly.
Cayenne pepper blown into the
cracks where ants are congregated
will drive them away.
10 clean enamel-lined saucepans, fill
with cold water to which has been
added ammonia in the. proportion of
one teaspoonful to a pint. Let boil
for 20 minutes, and rinse in clean
water.
10 clean enamelled baths, apply
oenzine or small rag; scour the bath
with it first, then wash with hot wat.
er and soap.
Stained oak furniture can he thor.
oughly cleansed and all spots removed
by washing with a little hot beer. Aft.
polish carefully.
A grain of salt added to cream will
make 1t whip more easily.
A small piece Of bacon dripping
added to stews or thick soups is a
great improvement, especially II the
bacon be unsmoked.
To dry straw hats yellow. procure
some stain varnish sold for the DUR.
pose, which is to be obtained any.
where. The expense is small. and the
process simple.
For polishing windows old news.
papers are excellent. and thew ara a,.o