Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-01-09
Helpful Hints.
WORTH SAVING


The housekeeper whose rule It 10 a.
WAYS to make Savory brown or cream
ed gravy OF tho drippings and meat
essence remaining IN the frying pan
after veal, chicken, or hamburg steaks
have been cooked, will frequently let
the contents Of the pan be discarded, II
It were used for frying mutton or lamb.
This 10 on account OF tho quality Of the
fat that cooks out OF the meat. which 10
disagreeable to many persons. But II
care has boon taken not to permit any
scorching during the frying, let Q cup OF
boiling water be poured into the pan
after the meat has been removed, and let
this boil up we'll, stirring with spoon
until oil traces Of the meat-essence have
been dissolved away from the pan.
Strain this liquid into an earthen or
agate bowl, dash little cold water into
it. and set aside In q cool place. In q
few hours the fat will have formed q
solid cake, and can be removed, leaving
q cup of excellent gravy stock; this can
be used for re.serving any left-overs Of
the aforesaid mutton or lamb, II wanted
as hash or ragout, adding notably to the
favor and richness thereof; or It can be
added to ones soup stock.
This same method can be used with
the dripping pan In which lamb or mutt
ton has been roasted.
TO VARY CANDIES
Caudy.makers who want q different
filling for fondant balls or chocolates,
and are able to plan ahead several days,
will find 1t worth while to put few
spoonfuls of jam or marmalade,-the
plum and damson, apricot and orange
giving especially good results-on fiat
plate, spreading out fairly thin, and let.
ting stand where It will be protected
from dust, but get quite hard and dry.
the finger tips, will make 1t possible to
form this CONSERVE" into shapes. which
are delicious dipped in melted, flaw red
fondaut, or into chocolate. II any OF
the seedier jams are wanted, 1t is rather
better to rub them through fine wire
sieve, before putting to dry.
ABOUT KEROSENE LAMPS
To get q bright light from kerosene
oil lamp pour out the oil, put lamp,
burner and wick In the boiler after wash
ing, first separating all the parts. When
the parts have been In long enough to
become free from discolorings, ETC., turn
them upside down to drain. Use q
brush to scrub the burner. Rinse the
wicks in clear water and put to dry.
When filling the lamps again put tea
spoon of salt In each lamp. Treating
the lamps this way every two months
will prevent any cause for exploding,
besides giving strong light.
After washing lamp chimneys try pol
isbing them with dry salt. This gives
the glass brilliant shine and prevents
them from cracking.
TO WASH A WHITE PLUME
Make q suds Of white soap and water
(cold), place plume in 2-quart preserv.
ing jar filled with suds, screw on TOP
and allow 1t to remain for 2 or 8 hours,
carefully shaking from time to time.
Now remove from jar aud put into hot
water, allowing 1t to remain 10 or 70
minutes. Lay on clean cloth or table,
and II any dirt remains remove 1t with 9
soft cloth dipped In the suds. Rinse In
8 or waters (hot). Lay on towel and
allow to partially dry, then shake until
fluffy. Place on tissue paper. Put In
the warming oven Of the stove to dry,
Finish curling II necessary with a dull
ivory paper cutter.
REMOVING SCRATCHES ON WALL
Marks on the kitchen wall which have
been made by careless hands striking
matches will disappear II rubbed with
cut surface of lemon then with cloth
dipped In whiting.