The Bridgeport evening farmer., 1914-05-06
HOUSEHOLD NOTES

Put caulif1ower in plain water to
 draw out any insects. After the in sects have come out, put salt in the water; it will kill them. It is a good idea to rinse muslin hangings, chi1dren's dresses and pima fores in alum water. It will render them non-inf1arnmable Good flour adheres to the hand. and when pressed tightly, remains in shape and shows the imprint of the lines of the skin of the hand. Brass lenders and fire irons can be lacquered with a special preparation
 which will prevent them from requir- ing constant polishing. Before brofling ham, it should be soaked one hour in lukewarrn wa ter. Then drain, wipe and broil three minutes. The slices should be thin. Wax candles which have become
 dusty can be made perfectly white isby rubbing them with a clean piece ] of flannel dipped in spirits of wine. l Tomatoes are delicious brofled. Cut them in thick slices and broil them over hot fire; when they are done
 butter and sprinkle with salt and pepper.
 Wfen frying fish, have the fat boil 1 ing hot before putting the fish in the lpan. When the fat is In the prop
 CT condition, a blue smoke will be ris- ing from 1t.
 Paint marks can be removed by i
 zine or turpentine, then rubbing
 them with emery paper or a little
 pulverfzed pumice stone. l If you wish your green vegetables
 for salads to be crisp, throw them in-
 to ice water for an hour. then dry lcarefullE3o 3on a soft towel, being care
 fu1 not to bruise them.
 l Fruit jars should be sweet and 1 clean before they are put away. Put
 a pinch of soda in the jar when you
 give it it's final rinsing. This will de-
 stroy all old hayors.
 If dumplings are kept boiling l steadily. from the time they are in
 the pot until they are taken out, they will be much lighter. Do not take the lid off oftener than necessary. The important, point about cook ling peas is to have plenty of water,
 boil rapidly and drain as soon as they are done. Peas cooked in this way 1 will retain their color and sweetness.
 If making mayonnafse in warm
 weather. 1t will take only half the time if you put the dish in which lyou make the mayonnaise on a piece ,of ice The oil and eggs should also
 be cold,
 Cheese is our most concentrated food. It contains almost twice aa I m I1cI nlltrimeTt as any other known substance. Being difficult to digest,
 it should be taken only in small quan- titles. . ;
 Barley is so good in clear soup. but
 it should be cooked a long time. It | is best to put it on to boil in a sep arate vessel and cook it until it is
 soft: then add it, water and. all to | the soup.
 To preserve eggs it is only neces- sary to close the pores of the shells. This may be done by varnishfnE ar by dipping in salt with the small end Idownwards
 1 If you are so unfortunate as to get
 stale or Wilted peas, shell and throw them into cold water one hour be- fore cooking and add a teaspoonfulI of sugar to the water in which they
 are boiled.
 It is very convenient when sewing on the machine. to have a. bag for
 scraps hung somewhere about the machine. and as the trimmings collect 1 they can be tucked in the bag instead
 of falling on the floor to be picked l up afterward.