The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-06-04
HOUSEHOLD HINTS
To Launder CoIored Fabrics.

Cotton dress materials were never
more attractive than this season.
beautifully colored and fresh looking
when new. but how will they look
vided they receive the proper atten-
ton.
AS an extra precaution a small
sample of the material may be tested;
if a color has a tendency to run it may
be set before the garments are
washed
Salt, vinegar and sugar of lead are
most frequently used and of these
three salt is used oftener than the
others. Be sure to rinse all the salt
water out of the garments before put
ting them in the wash water, as salt
cannot be used with soapy water.
The usual proportions would be two
cups of salt to a gallon of water, il
may be necessary to increase the
quantity of salt if the water shows a
trace of the color.
Salt is better for setting browns,
black and pinks, while vinegar is
good for blues in proportion of one
half cup to gallon of water
For lavender, for setting the color.
sugar of lead is recommended. Pro-
portions one tablespoonful to gall
lon of water.
However, each fixer of color may
be used for any of the colors, but
salt is the standby.
Having set the color special care
must be exercised in washing. Use
soft warm water and only mild. pure
soap free from alkali Soap should
not be rubbed directly on the ma
terial make a warm suds.
Shave a bar of good white soap
into two quarts of water. heating at
a low temperature until soap is dis
solved. Put in the warm water
enough of this solution 20 make a
a time. Do not blue" pinks, yell
low, green or lavender. Hang in
shady, breezy place to dry quickly as
possible. Take eff from the line while
a little damp and iron at once, on the
wrong side If possible, taking care
that the iron is not too hot, as it will
fade delicate colors.
If these rules are carefully OBJ
served, fresh looking, bright coIored.
bright looking fabrics will be the re-
suit.
The Table.
Arme Ritters-One pound stale
bread slices, one egg, two tablespoons
sugar. one cup milk, powdered Gin
namon to taste, preserves.
Cut slices of stale bread into large
squares cutting bread rather thick
and removing crust. Beat egg in small
saucepan, add sugar, milk and Gin
namon to taste; stir over fire until IL
thfckenS (do not let 1t boil). Dip each
slice of bread into this custard:
when well soaked lift out and fry in
hot fat till light brown in color. Serve
with preserves over it.
Lima Beans With DGmp;inys-
Soak beans over night, parboiI in
soda water, rinse thoroughly, place
over fire with plenty of water salt
ed, cook till tender and season with
pepper and butter. For dunplings
make baking powder biscuit dough
and have stiff enough so they viii;
just drop from spoon. Drop on tor
of beans, leaving room to swell Cow
er closely and steam about fifteen
minutes. Have plenty of water ON
beans so they will not stick while
dumplings are cooking. Take the
dumplings out and thicken beans
with tablespoon of flour
Strawberry Sponge Pie-One cup
sugar, two heaping tablespoons flour.
one quart berries, two eggs, one-haI IL
cup milk.
Clean and drain berries, mix sugar
and flour together. add yolk of two
eggs beaten, add berries and milk. stir
in white beaten stiff. Put in unbaked
pie crust and bake thirty minutes The
upper part will be like sponge cake.